The general opinion in the forum seems to be that cream, in coffee for example, is better for type 2s than milk because it breaks down more slowly because of the fat content. Semi skimmed milk might be sweetened. You could also look at unsweetened soya milk products but check the nutritional information and avoid products with maltodextrin added.Can someone advise if it is ok to have milk? Does it increase or decrease BG?
Regards
The general opinion in the forum seems to be that cream, in coffee for example, is better for type 2s than milk because it breaks down more slowly because of the fat content. Semi skimmed milk might be sweetened. You could also look at unsweetened soya milk products but check the nutritional information and avoid products with maltodextrin added.
I m getting conflicting information on the internet . Some say milk good some say it is not. Has anyone personally tested BG after taking it.
Is it two hours to check BG after you drink it?
I love my mug of "yes" every morning.it's going to have a fairly negligible effect in yes or coffee.
Can someone advise if it is ok to have milk? Does it increase or decrease BG?
Regards
Not according to the Carbs and Cals book. For example half a pint of whole, semi-skimmed, 1% or skimmed milk all have 13g of carbs. If they differ in their effect on BG then I assume it is due to the fat content. Cream itself has 0 carbs.Milk has a higher carb count than cream - the more low fat the milk, the more carbs
Not according to the Carbs and Cals book. For example half a pint of whole, semi-skimmed, 1% or skimmed milk all have 13g of carbs. If they differ in their effect on BG then I assume it is due to the fat content. Cream itself has 0 carbs.
Whole milk only has about 4% cream, so removing it doesn't make much difference to the percentage carbs. For example whole milk is about 4.6% carbs so removing the cream completely would only make it 4.78% so with a bit of rounding the Cals and Carbs figures can be correct.I agree that is what carbs & cals says. However, to me this is illogical. Take a pint measurement. Whole milk contains cream, which has no carbs. So the milk minus the cream is where the carbs are. Skimmed milk contains virtually no cream, so a pint measure will be all milk with no cream, therefore should have more carbs from the extra milk content.
Many years ago I was diagnosed as lactose intolerant, although that has reduced since I initially completely excluded milk etc and then used rotation diet ( not eating more than every 3 days)
When I was diagnosed I was told by the hospital team that yogurt, and particularly live yogurt, is fine if you are lactose intolerant because the bacteria used in making the yogurt feed on the lactose
Yoghurt is supposed to be lower in sugar than milk because the bugs eat the lactose! But you can never be sure how much they have eaten in any particular batch.As someone who is lactose intolerant, because of the carbs. But even full cream raises my blood levels.
Lactose for some is worse because it is a glucose, a sugar.
The fat content does matter as it slows the rise when I tested.
Either you can tolerate milk regardless of how the milk is bottled, even sterilization has a bearing on how it affects you!
The odd thing is that full fat milk does nudge mine up a couple of mmols, but full fat Greek yogurt does nothing! Go figure!
Stay away from the low fat dairy as this will be the worst.
If what you say is true, then what does the %carbs on the label, which I assume includes lactose, refer to? If the live bacteria are digesting the lactose it would be reducing all the time.Yoghurt is supposed to be lower in sugar than milk because the bugs eat the lactose! But you can never be sure how much they have eaten in any particular batch.