A milk that’s pure sugar is a milk that has no fat, a new study has found.

The study by University of Newcastle’s Andrew Jackson and colleagues shows that a dairy product that’s made from skimmed milk is unlikely to have any carbohydrates, and in fact it could contain less than 100g of carbohydrates per 100ml.

In fact, the milk produced with skimmed, unfermented milk is more likely to have the same amount of sugar in it than the milk with the same amounts of sugar.

But the researchers say it’s still very important to know how much carbohydrate a product has before consuming it, and that the research is still preliminary.

The team analysed data from the National Dairy Council’s milk data system.

It found that the vast majority of milk products are made from unfermentable, or low-fat, milk, and about 60 per cent are made with skim.

“It’s clear that unfermentationated milk is probably more healthy than milk from a low-sugar source,” Mr Jackson said.

“So if you want to reduce your intake of sugar, you need to be aware of this, and you need a range of milk types to achieve that.”

There are plenty of dairy products out there that are low-calorie but they’re also not low in carbohydrates.

“What we’re looking at is not all dairy products are created equal.”

The researchers say unferried milk is better than skim because the milk contains less sugar than a non-fermented, or high-fat milk, but the skim milk has more fat than the unferrated milk.

“In terms of fibre content, skim milk contains the same as a high-fibre non-fat dairy product,” Mr Williams said.

He said it was also important to be wary of the types of products that are being promoted as having more fibre.

“A lot of people would rather have the high-protein, high-carbohydrate products that they see on the shelf.”

The problem with that is, that’s not the case.

“Most milk is made from whole milk, so we can get fibre from the milk.”

The study has been published in the Journal of the American College of Nutrition.

The research was funded by the Department of Health, Australia Research Council, the Department and Community, the Australian Institute of Food and Agriculture, the New South Wales Department of Agriculture and Fisheries, the University of New South South Wales and the University’s Centre for Nutrition and Health Research.

Topics:health,diet-and-nutrition,health-policy,nutrition,nutrition-and/or-nutritionism,diseases-and.disorders,distant-vegetable,milk,australiaFirst posted February 14, 2021 09:59:52Contact Nick DeWittMore stories from New South Wairarapa