Although yogurt cultures metabolize some of the lactose in dairy yogurt, a lot of it remains.
Although lactose has a low glycemic index, it has a high insulinemic index. This can not only disregulate glucose concentrations but also cause serotonin spikes.
Because serotonin inhibits appetite, this can cause disregulation of other macronutrient concentrations.
Lactaid milk has the insulin removed. Such permits the calculation of the rate that yogurts' cultures consume it. Such data enables the design of yogurts with only enough lactose for their shelf life or no lactose and only prebiotic fibers to support their probiotic ecologies.
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