Milk has Lactose in it...which is a form of sugar.

When you drink milk there is an associated Insulin spike....due to the Lactose content.

However....does the amount of Lactose in milk change depending on whether you buy 1%,2% or whole milk.

or does it remain constant regardless of the fat content?

( I know there are "Lactose free" versions of milk...aimed at those who are Lactose intolerant.....and they are quite pricey around here).

But...I can tolerate Lactose.....I was just wondering about whether it changes with fat content....:)

Not to my knowledge. In addition, milk proteins themselves spike insulin indepedent of lactose content.

However....does the amount of Lactose in milk change depending on whether you buy 1%,2% or whole milk.

or does it remain constant regardless of the fat content?

If you go by weight, then the total sugars in a cup of milk are about 13 grams whether it's 1% or whole milk. This suggests that the amount of lactose (by weight) isn't changed.

I would think the health benefits associated with dairy products far outweigh the "insulin spike" concomittant with drinking milk. Anything with CHOs (or can be broken down and converted into CHOs such as proteins mentioned above) will cause an increase in blood glucose and a drive for homeostasis will result in an increase in insulin. I wouldn't sweat "insulin spikes" too much. The people who need to worry about these things are those at risk for or have diabetes, and those who consume large amounts of high glycemic index ranking foods.

Any one have any idea as to the GL of a cup of milk? Dairy is quite excellent, the electrolytes, high quality proteins, vitamins and minerals make it an almost perfect food. I've always been curious as to what impact the lactose might be having (if any at all). Can anyone shed some light as to the mechanism behind milk proteins causing insulin spikes?

Any one have any idea as to the GL of a cup of milk? Dairy is quite excellent, the electrolytes, high quality proteins, vitamins and minerals make it an almost perfect food. I've always been curious as to what impact the lactose might be having (if any at all). Can anyone shed some light as to the mechanism behind milk proteins causing insulin spikes?

The proteins in milk will have a limited effect on insulin increases, and I would not worry. The proteins have to be broken down through "deamination" in the liver, and then converted to glucose in the liver via gluconeogensis. This takes some time, and therefore reduces the Glycemic Score of proteins in general. Some of the more notable proteins are whey and BCAA, common additives in "protein shakes". Dairy intake is positively related to lean muscle mass increases with exercise. Some studies show a 40% reduction in lean muscle mass atrophy when dieting and exercise are combined. And, and, and, I can't remember much else off the top of my head. I'll get back to you after reviewing my notes from last year.

Dairy intake is positively related to lean muscle mass increases with exercise.

Squats and milk. Who knew? :p

If the sugar was the same in an equal quantity, wouldn't the amount of fat in that same quantity dictate asorbtion/digestion rate and thus, though they have the same sugar, whole milk should have less of an insulin response than 1% or skim because of the fat?

Or am I way off-base with my understanding of fats?

According to Dr. Franco Columbu ( and for those of you who don't recognize the name....he was a seventies championship bodybuilder and before that a powerlifter....one of these guys who not only looked good ,but could "walk the walk" when it came to lifting big weights), milk is good for putting on mass.....but if you're trying to cut down on the subcutaneous layer of skin-fat to get that "ripped" look...milk isn't going to be your friend.