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Type 2 - Should I be testing my blood sugars?
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<blockquote data-quote="mpe" data-source="post: 600365" data-attributes="member: 60109"><p>The last bit does not make much sense. Since "lactose free" milk is typically milk which has lactase added to it in processing. (Actually removing sugars from milk is very hard.) The only thing this can do is raise the GI. It won't make any difference to the total sugar content.</p><p>Also the sugar content of "skimmed milk" is higher than "whole milk", since sugars disolve in water. (In a modern dairy milk is first separated into skimmed milk and cream. With some cream being added back to make "1%", "semi skimmed" and "whole". Even what is sold as "whole milk" is likely to have less cream than the cattle produced. AFAIK nobody sells "extra cream milk", even though this would be easy to produce, though probably less profitable.)</p><p></p><p>An obvious omission from the list is "breakfast cereals". Something which can be confusing about these is that those without "added sugar" can have a higher GI (and total sugar content) than those which do. (This is a consequence of both how sugars join together and how the human digestive system takes them apart.)</p></blockquote><p></p>
[QUOTE="mpe, post: 600365, member: 60109"] The last bit does not make much sense. Since "lactose free" milk is typically milk which has lactase added to it in processing. (Actually removing sugars from milk is very hard.) The only thing this can do is raise the GI. It won't make any difference to the total sugar content. Also the sugar content of "skimmed milk" is higher than "whole milk", since sugars disolve in water. (In a modern dairy milk is first separated into skimmed milk and cream. With some cream being added back to make "1%", "semi skimmed" and "whole". Even what is sold as "whole milk" is likely to have less cream than the cattle produced. AFAIK nobody sells "extra cream milk", even though this would be easy to produce, though probably less profitable.) An obvious omission from the list is "breakfast cereals". Something which can be confusing about these is that those without "added sugar" can have a higher GI (and total sugar content) than those which do. (This is a consequence of both how sugars join together and how the human digestive system takes them apart.) [/QUOTE]
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