- This topic has 8 voices and 12 replies.
-
Posts
-
i usually have some milk in my coffee in the morning.not a lot obviously, around 50g or so, roughly 2,5g of lactose.i know thats nothing, but i also know that milk is highly insulinic,so im just wondering if its by any means enough to spike my insulin?
Not all of the sugar in milk is lactose anyway – I'm lactose intolerant so have lactofree stuff which is still 3g of sugars per 100ml(Not during ULC though - I prefer to keep carbs as low as possible)
Not all of the sugar in milk is lactose anyway - I'm lactose intolerant so have lactofree stuff which is still 3g of sugars per 100ml(Not during ULC though - I prefer to keep carbs as low as possible)
Lactose free milk still has lactose in it.They just add the lactase enzyme.Anyway, to the OP, while I agree it's not likely to make a huge difference, why not add heavy cream instead? It will taste better with much lower chance of raising insulin levels.
Not all of the sugar in milk is lactose anyway - I'm lactose intolerant so have lactofree stuff which is still 3g of sugars per 100ml(Not during ULC though - I prefer to keep carbs as low as possible)
Lactose free milk still has lactose in it.They just add the lactase enzyme.Anyway, to the OP, while I agree it's not likely to make a huge difference, why not add heavy cream instead? It will taste better with much lower chance of raising insulin levels.
+1 And go to raw milk, which still has residual lactase in it, along with other helpful bacteria to process the lactose.But for the coffee.. why take the unnecessary "risk?" Enter, heavy whipping cream.
I did the math, and almost full fat milk is the same as cream per 25ml serving, dont stress, you would breth in more carbs then you would drink the bastards in a coffee
Canned Full Fat Coconut Milk is awesome
+1for clarification, is it specifically lactose that makes milk raise insulin?
The lactose and proteins. Without fats, there is nothing to really blunt those responses. Thus the reasoning why its great to use PWO.
The lactose and proteins. Without fats, there is nothing to really blunt those responses. Thus the reasoning why its great to use PWO.
thanks. does this concern transfer to cheese? not pre-shredded/grated cheese.. more like full blocks. simply in terms of insulin response...
The lactose and proteins. Without fats, there is nothing to really blunt those responses. Thus the reasoning why its great to use PWO.
thanks. does this concern transfer to cheese? not pre-shredded/grated cheese.. more like full blocks. simply in terms of insulin response...
I'd say no. Unless, possibly, if you're eating a block at a time. And then you may have bigger problems to worry about than insulin spikes. 😉Â
You must be logged in to reply to this topic.