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Farm Building and Infrastructure
Rural Diversification
oat milk
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<blockquote data-quote="Clive" data-source="post: 7611896" data-attributes="member: 6"><p>[URL unfurl="true"]https://www.insidehook.com/article/internet/oat-milk-oatly-twitter-nutrition[/URL]</p><p></p><p><span style="font-size: 18px"><strong>The Sugar</strong></span></p><p>Oatly’s main ingredient is their oat base, which they make through a process of breaking down raw oats into their loose fibers to mix them with water and create a watery oat-based liquid that <em>“contains macronutrients from the oats, in other words, protein, fat, and carbohydrates.”</em> (<a href="https://us.oatly.com/pages/process" target="_blank">source</a>). </p><p></p><p>The problem with this process is that it creates quite a bit of a sugar called <a href="https://en.wikipedia.org/wiki/Maltose" target="_blank">maltose</a>, which is why Oatly packaging shows 7g <a href="https://us.oatly.com/pages/faqs" target="_blank">added sugar per serving</a>. Of all the different kinds of sugars you can eat, maltose has the highest <a href="https://en.wikipedia.org/wiki/Glycemic_index" target="_blank">glycemic index</a>, with a rating of <a href="https://www.gisymbol.com/gi-sugar/#:~:text=Sugars%20and%20GI,see%20table%201%20for%20details).&text=As%20can%20be%20seen%2C%20sucrose,of%20most%20foods%20and%20beverages." target="_blank">105 out of 100</a>. For comparison, table sugar has a rating of 65, and the high-fructose corn syrup you get in a Coca-Cola has a GI around 65-75. There’s less of it, but the sugar in Oatly has a higher gram-for-gram impact on your blood sugar than the HFCS in Coca-Cola.</p><p></p><p>Putting 12oz of Oatly into your latte and adjusting for the higher GI of maltose means adding almost a tablespoon of table sugar to your drink. Put a tablespoon of sugar next to your coffee next time you have a chance and seriously consider if that’s a decision that’s “made for humans.”</p></blockquote><p></p>
[QUOTE="Clive, post: 7611896, member: 6"] [URL unfurl="true"]https://www.insidehook.com/article/internet/oat-milk-oatly-twitter-nutrition[/URL] [SIZE=5][B]The Sugar[/B][/SIZE] Oatly’s main ingredient is their oat base, which they make through a process of breaking down raw oats into their loose fibers to mix them with water and create a watery oat-based liquid that [I]“contains macronutrients from the oats, in other words, protein, fat, and carbohydrates.”[/I] ([URL='https://us.oatly.com/pages/process']source[/URL]). The problem with this process is that it creates quite a bit of a sugar called [URL='https://en.wikipedia.org/wiki/Maltose']maltose[/URL], which is why Oatly packaging shows 7g [URL='https://us.oatly.com/pages/faqs']added sugar per serving[/URL]. Of all the different kinds of sugars you can eat, maltose has the highest [URL='https://en.wikipedia.org/wiki/Glycemic_index']glycemic index[/URL], with a rating of [URL='https://www.gisymbol.com/gi-sugar/#:~:text=Sugars%20and%20GI,see%20table%201%20for%20details).&text=As%20can%20be%20seen%2C%20sucrose,of%20most%20foods%20and%20beverages.']105 out of 100[/URL]. For comparison, table sugar has a rating of 65, and the high-fructose corn syrup you get in a Coca-Cola has a GI around 65-75. There’s less of it, but the sugar in Oatly has a higher gram-for-gram impact on your blood sugar than the HFCS in Coca-Cola. Putting 12oz of Oatly into your latte and adjusting for the higher GI of maltose means adding almost a tablespoon of table sugar to your drink. Put a tablespoon of sugar next to your coffee next time you have a chance and seriously consider if that’s a decision that’s “made for humans.” [/QUOTE]
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