Cooking Made Simple

As a lover of many dairy products as well as having Type 2 Diabetes, I am always looking for more information on whether things are good for me or will increase my blood sugar levels. Regular cow milk seems to be a problem for many diabetics, but we seem to do fine with it. We typically drink full fat whole milk. It has fewer carbs than the lesser fat milk, but many of the lesser fat milks also add high fructose corn syrup, or other forms of sugar, to make the milk taste better. The higher fat helps to slow down the absorption of the sugars from the natural sugars in milk to sugars in other foods that may be eaten with milk.

There are other types of milk that do not come from cows, or any animal for that matter.  There is soy milk, almond milk, coconut milk and probably other types that I’m not aware of as well.

I gave soy milk a try and found it horrible tasting. It tasted like bean sprouts, which I guess I shouldn’t have been surprised by that. It in no way was a substitute for cow milk in our house. I gave it away to someone that does like it. Because of my experience with the soy milk, I have been hesitant to try the almond milk. I’ve used coconut milk in recipes before, and like it, but again, not as a substitute for cow milk.  I don’t care for any other animal milk either, so I guess I will stick with the cow version. I do need to cut back some though, as I drink milk, eat cheese, real butter, real cream, sour cream, cottage cheese, etc. They all just taste so good!

I have considered looking for raw milk. I believe it can be found in our neck of the woods of central Kansas. We will be checking and buying it if we can. The flavor and the freshness are better than pasteurized, not to mention the difference in vitamins and minerals. Check out the website I am linking to in order to find out for yourself some of the differences, and then decide which is right for you.

http://www.realmilk.com/whichchoose.html