The food block guide is very helpful - http://www.drsears.com/ArticlePrevi...fault.aspx

but if it doesn't agree with the label on the food is it okay to go with the label?

For example --

The guide says 1/4 cup egg substitute = 1 P block. The label says 1/4 cup is 5g protein so for a 2 P-block omelet I've been using a little under 3/4 of a cup instead of 1/2 cup. Is that okay? thanks

It is fine to go with the label.

Larry, I always go with the label as opposed to the food guide.

The food guide is a "guide" and represents the average product listed, whereas the label represents the exact food composition.

But, likely they will be pretty close. We don't have to be mathematicians to figure all of this out, anyway. The Zone is a "zone" and not an exact spot.

Just don't count the listed Protein on food labels from plant sources ... except Soy products ...
.
Curious, whether you make your own yogurt or buy a good quality organic yogurt,
when you use cheese cloth to make your own Greek Style yogurt,
I am guessing that the liquid strained out is mostly carbs.
I come to that conclusion because Greek and Greek style yogurt has a higher amount of Protein
than similar non-greek products ...
.
BUT, how much additional Protein to add,
and how much Carbs to subtract out,
when one makes their own greek/greek style yogurt?
I guess one could approximate by comparing two nearly identical store-bought products,
one greek style and one non-greek style - like in Stonyfields line of yogurts ...

good point about the protein, John. Sometimes counting protein on labels is a bit tricky, you need to consider the source of the protein.

IDK about Greek Yogurt (home made), but I would guess that you are right in that the carbohydrate concentrated in the liquid that is lost when strained through the cheesecloth. I would probably average out between several brands for the counts.