> Oatly compares their sugar to the sugar in cow’s milk, but they’re not the same sugar. Lactose, the sugar in cow’s milk, has a GI of 46. Since the GI is a measure of how much of a negative response your body has to certain sugars, the 7g of sugar in Oatly with its 100+ GI is actually potentially worse than the 12g of sugar in whole milk with a 46 GI. We can use something called the “glycemic load” to measure this, which gives us a GL for the sugar in 8oz of Oatly of 7.35, and a GL for the sugar in 8oz of whole milk of 5.52. Oatly’s glycemic load is about 33% higher than milk’s is!
The sugar content in the “Barista” edition is exactly the same as their ordinary version. Total calorie content is 59kcal/100mL versus the regular version which is 46kcal/100mL.
The difference is they add dipotassium phosphate to prevent separating when the milk hits the hot coffee.
By talking about “Low enough to stay in Ketosis” you are practicing the techniques discussed in TFA perfectly. Almost makes it sound like this special edition is lower in sugar, when it’s in fact the same sugar and higher calorie.
Careful. Oatly's ingredient listing is potentially deceptive. The ingredients are listed as:
> Oat base (water, oats 10%), rapeseed oil, ...
That is, the oats make up 10% of the oat base, which is the most prominent ingredient, not of the entire product.
The other ingredients which I've elided are things like stabilizers, preservatives, and so on, so they likely don't account for more than 1% of the total product.
Now let's assume the worst case: that Oatly is 50% "oat base", and 49% canola oil, and 1% additives. This would be consistent with their ingredient labeling.
Then, Oatly would actually only contain 5% of oats.
