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Description
Almond milk is a tasty and adaptable plant-based drink made from high-quality European almonds. It has a nutty aroma and creamy texture, making it an ideal substitute for cow’s milk in everything from cereal and porridge to coffee. Almond milk not only adds flavor to your favorite dishes but also heats well with a light and frothy consistency—perfect for lattes and other beverages. Rich in essential nutrients such as potassium and sodium, almond milk aids hydration and helps the body maintain electrolyte balance. Lactose-free, this stands out as an ideal option for people with food intolerances, allowing anyone to indulge in a creamy, dairy-free alternative with no sacrifice of taste or nutrition. In addition, almond milk is commonly fortified with vitamins and minerals; it is, therefore, a healthy product accompanying good nutrition and supporting general well-being.
ALMOND MILK
Benefits
Low-Calorie Option: Typically lower in calories than cow's milk, almond milk is an excellent choice for those monitoring their caloric intake without sacrificing taste.
Heart-Healthy: With no cholesterol and low saturated fat, almond milk supports heart health and helps maintain healthy cholesterol levels, promoting cardiovascular wellness.
Nutrient-Rich: Contains essential vitamins and minerals, including vitamin E, known for its antioxidant properties that promote skin health and well-being.
Versatile Usage: Ideal for cooking, baking, or enjoying on its own, almond milk seamlessly integrates into a wide variety of recipes, enhancing culinary creativity.
Hydration Support: Provides a refreshing and hydrating alternative to dairy, contributing to daily fluid intake and supporting overall hydration.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
3.9 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
30 | Low