What I’m wondering about are lactose sugars – the sugars from milk.
We drink a lot of milk and Coles low milk prices make it easy to consume more and more milk.
Also cheese and yoghurt.
There is always the concern about the homogenisation process with milk splitting up the milk fats into tiny globules that our body can’t deal with safely.
And the pasteurisation process killing all the valuable enzymes in the milk.
But the milk sugars are the issue I’m wondering about at the moment.