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Does milk affect BS level
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<blockquote data-quote="HSSS" data-source="post: 2679525" data-attributes="member: 480869"><p>In short yes it does. Lactose is a form of sugar. How much it does varies from person to person and their degree of tolerance though. A latte has around 10g carbs per 100ml - which really isn’t much at all. The smallest size is usually around 225 and the largest 550 or more. So that could be 55g-60g of carbs in one drink and at the minimum 20-25g</p><p></p><p>edit *I have taken these figures from a site describing what I now think is a packaged latter. In reality a fresh latte is probably a bit under half these numbers.</p><p></p><p>Better would be americano with barely any. Another option would be real cream (not the fake stuff). You need less of it so there’s fewer carbs in the first place and then there’s extra fat slows the absorption of carbs. You still get the glucose, your body still has to deal with it but it’ll be a longer slower rise rather than a quicker spike. I choose to try my best to avoid either. In that vein full fat milk is better than skim.</p><p></p><p>Reports advising low fat stuff aren’t considering the effect carbs have but are spouting the usual generic advice low fat is better for everyone - but for diabetes not at the expense of more carbs it’s not. Also low fat stuff often has more additives and carbs to make up for the removed fat. Always check the labels for carbs (not the “of which sugars” bit.</p></blockquote><p></p>
[QUOTE="HSSS, post: 2679525, member: 480869"] In short yes it does. Lactose is a form of sugar. How much it does varies from person to person and their degree of tolerance though. A latte has around 10g carbs per 100ml - which really isn’t much at all. The smallest size is usually around 225 and the largest 550 or more. So that could be 55g-60g of carbs in one drink and at the minimum 20-25g edit *I have taken these figures from a site describing what I now think is a packaged latter. In reality a fresh latte is probably a bit under half these numbers. Better would be americano with barely any. Another option would be real cream (not the fake stuff). You need less of it so there’s fewer carbs in the first place and then there’s extra fat slows the absorption of carbs. You still get the glucose, your body still has to deal with it but it’ll be a longer slower rise rather than a quicker spike. I choose to try my best to avoid either. In that vein full fat milk is better than skim. Reports advising low fat stuff aren’t considering the effect carbs have but are spouting the usual generic advice low fat is better for everyone - but for diabetes not at the expense of more carbs it’s not. Also low fat stuff often has more additives and carbs to make up for the removed fat. Always check the labels for carbs (not the “of which sugars” bit. [/QUOTE]
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