I think that will be even more true post-DS. lol
In Australia the carbs listed on the nutrition information label are Net carbs. Fibre is listed separately. So, you can just go by the number of carbs indicated for net carbs. For goods imported from the USA, just subtract the fibre from the carb content to get net carbs. You can also subtract sugar alcohols, but some people do find that they have an impact, on insulin levels, at least.I should have specified - I know that yogurt is awful for me, and won't be eating it post-surgery.
So basically - look for 2g of protein for every carb, or if it's the type of item where there's no protein, look for high dietary fiber content? But still count it all as carbs? Hubby is having an absolute shitfit over the idea of me having to only have 40g of carbs a day (trying to reconcile his low-GI diet with my low-carb one is going to be surprisingly complicated, especially since he's under the impression he needs AT LEAST 90g a day of carbs for some reason), but I remind him I'll have a much smaller stomach for a while, and nothing says we have to eat exactly the same thing. He doesn't like the idea of us having different dinners, I think, since he does most of the cooking, heh. He'll deal.
I'm getting there with carbs - hubby and I ended up eating at McDonald's at 1:30 a.m. this morning because we had to make a trip to the ER and neither of us had eaten or was up to cooking when we got home. We both ordered our burgers without the buns, and I got a salad to go with it. The only carbs were actually from the breading on the chicken in the salad - I'm usually a "grilled" girl as opposed to "crispy" chicken, but I had a taste for it last night. Still under 40 carbs yesterday. 
Sounds like you're doing great! So good that your husband is supporting you, too!I've had a pretty good week, eating-wise, I think. We got all the ingredients we needed for a lower-carb week. I've been logging everything into MFP. MFP says in order to lose a pound a week I can eat up to 3,290 calories - but I haven't been getting near that most days. I'm averaging about 2,000ish. I'm not worrying about calories, though - just find it interesting.
What I'm basically doing at this point is easing myself into it. I'm eating what I want to eat out of the healthier groceries we got this time, and weighing/measuring/tracking it. I'm just trying to get a sense of what a portion of something is and what kind of nutrition I'm looking at if I eat the way I want to using better foods. I haven't yet told myself I *can't* have something because it's high carb or whatever, just trying to make better choices on the whole and not worry about the rest too much. My goal is to stay under 125 (total) carbs for now, pre-surgery, but like I said - I'm not denying myself anything.
Yeah, it's the legacy many (most?) of us have from years of dieting. I'm struggling to decide how to approach this, because of that. For now, I'm following @Elizabeth N.'s advice, but I must admit, I would really like to have a few weeks (at least) of good weight loss again. Hopefully with my short CC I won't have the kind of regain after that kind of loss that I've had in the past.
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I think that's a great approach pre-op. I'm always surprised when I see people trying to eat pre-op as they would post-op, including quantities, to get used to it, or to see if they could do it. It really says nothing at all about what you will be able to eat post-op, with a much smaller tummy. But changing up your pantry, cooking, eating to the kinds of foods you'll need post-op is a great way to go, IMO. It helps you, and especially hubby (if he does the cooking) to adjust while you are feeling well. After surgery, it might be awhile before you feel up to doing shopping or even thinking about diet, etc.
