Produced by: Manoj Kumar
Not all sugars in milk are created equal: while lactose trickles glucose into your bloodstream slowly, added sugars in flavoured drinks behave like a floodgate—spiking blood sugar and leaving you drained.
Unlike the villainous sugars in soft drinks, lactose comes bundled with protein, calcium, and B12—digested gradually, giving milk a surprisingly low glycaemic index and keeping blood sugar calmer than bread.
That innocent-looking chocolate milk hides more than a sweet treat: researchers in ScienceDirect confirm it packs far more sugar than plain milk, pushing glucose and insulin up faster than you expect.
Milk does something strange—its proteins can trigger a bigger insulin response than its carb content suggests. For some, that’s a stabilizer; for others with insulin resistance, it’s a curveball.
Compared to sugary sodas, milk behaves like the responsible sibling—keeping blood sugar steadier. But once syrups and flavourings join in, it edges dangerously close to the soda category.
Lactose isn’t as cavity-prone as sucrose, but dentists warn: once added sugar enters the mix, flavoured milk becomes a tooth-decay double agent, especially for kids hooked on strawberry cartons.
Plain milk powers bones and brains with calcium and B12, but flavoured versions quietly sabotage—nudging kids over daily sugar limits and setting up patterns hard to break later.
The NHS sets sugar caps—30g max for adults, less for kids. Lactose gets a pass, but added sugar in milkshakes and café lattes count in full, often blowing your allowance in one sip.
Nutrition panels hide the truth in plain sight: “carbohydrates (of which sugars)” reveals the free sugars lurking in your glass. The smartest swap? Plain milk or unsweetened plant-based options.