The sugar in the milk
Lactose is the milk sugar and it actually gives milk its sweet taste. Milk sugar is a disaccharide that actually consists of the sugars glucose and galactose that break down in the digestive process. Lactose contains carbohydrates that break down relatively quickly and may affect the increase in blood sugar values.
Lactose is sugar for all intents and purposes, so it is clear that its consumption should be controlled - all the more among people who suffer from diabetes or alternatively are in the increased risk group for the disease. Quality milk or white chocolate has at least 24% whole milk powder, for example a 30 gram portion of chocolate has 7.2 grams of milk powder which is equivalent to 40 grams of skim milk. Lactose belongs to the group of simple carbohydrates.
There are physicians who ignore the sugar in lactose and there are, like us, who treat sugar as sugar and make efforts to remove the milk from the chocolate and replace it with other healthy ingredients that will preserve the good taste of the chocolate. The issue has been researched and there are still no clear answers to the link between milk and diabetes. A study published in 2006 showed that among women who made sure to consume low-fat dairy products, the chances of developing type 2 diabetes were lower. One of the assumptions in the study was that the milk proteins help to increase the rate of insulin secretion in the body, which affects the amount and rate of the introduction of sugar into the tissues.
In JO-MO chocolate we decided to avoid milk and its ingredients, without harming the taste.