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Milk ....... confused!

H

Howski

Well-Known Member
Messages
49
Hi

Being pretty new to this whole watching sugars thing I've been surprised to find that milk has quite a bit of sugar in it. The biggest surprise was that skimmed milk had a little more sugar in in it than whole milk.

I don't understand why milk is considered bad - is it just the sugar content or is there something else? People recommend cheese - is there something in the process of making cheese that removes the sugar?

Thanks
-Howard
 
Sugar is water soluble and doesn't stay in cream.
By removing the cream from milk, you leave behind the lactose in the water fraction, thus it appears more concentrated.
Hana
 
So whole milk would be better - the diabetic nurse recommended switching to skimmed - but I can't see that helping, other than allowing less fat intake. However everything I have read recently indicates a little fat with the sugar/carbs helps.
 
Mmy solution has been to switch to soya milk (unsweetened).the longlife own brands from co-op and tescos are good and cheap. Took a few days to get used to but now ireally like. It works well in cheese sauces as well. Non-db OH also likes in the sauces as creamier than skimmed milk. Good luck .
 
I use Semi Skimmed milk, has the taste but isn't watery like skimmed milk. Tried the Soya stuff..........I definitely think it's an aquired taste. I didn't like it much...however I was brought up on Full Cream Channel Islands milk........I have given that up now though !!! I just look at the bottles when I am in the supermarket and dream :wink:

Ken
 
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