Dietitian Paula Norris (@MovingDietitian) sets the record straight.
Ever been told to avoid milk because of it’s ‘sugar’ content? Here are the facts
- The ‘sugar’ on the label is naturally occurring milk sugar called lactose. The amount of lactose or milk ‘sugar’ in low fat and skim varieties is higher than in regular varieties because removal of fat means more room for carbohydrate (I.e. lactose) and protein
- As well as being a source of carbohydrate (the easiest macro nutrient for our bodies to break down as energy) lactose acts as a prebiotic which promotes growth of good bacteria in the gut.
- Prebiotics do this by acting as the food for probiotics (good bacteria) which helps them to multiply. Find out more about the benefits of balanced gut microbiota here
The sugars we should limit are added sugars, not milk sugar.
For a list of how to spot added sugars in the ingredients list click here.