It's because it's a dissacharide. That's the problem. I'm starting to doubt this whole 'GI' thing, I think it's a sham and there's something not quite right about it. I mean, look at the label for cow milk products, take yogurt for example. Plain, nonfat cow milk yogurt has 14g of carbs, ALL of which are listed as SUGAR. You can't tell me that has a low glycemic index. Plus, because it's a dissacharide, it's more quickly converted into glucose. I don't really trust the GI anymore, I think it's a bunch of shite. Stick with unsweetened almond milk for milk and go with sheep or goat yogurt if you want. Cheese should be no problem, obviously, the carb content is nearly gone in most of it.

Thanks for the reply.
My theory on the Glycemic Index is this:

The Glycemic Index of a food is the average sugar spike a group of person get from eating a specific food. Since the subjects being tested for the Glycemic Index are not hypoglycemic, it is quite likely that hypoglycemic people react even worse.

So this means that if they consider a GI of below 50 low and a GL of below 10 low, for an hypoglycemic those are too high and a GI of 40 and a GL of 5 are necessary.

Also it means (still my speculation) that foods that are low GI for normal people are higher GI for us but also that food that are already high GI for normal people are poison to us.

That's why I'm worried about bread and pasta.
Whole wheat bread and pasta have the same GI of whole bread and pasta (75 vs 74) both higher than sucrose. After all they're made from flour and flour is so finely ground that whether it is whole or white it doesn't matter anymore since findely ground carb molecules are as quickly digested as sugar and finely ground fiber molecule don't act as fibers at all.

Hmmmm, I like this theory, not sure why I never considered it. Have you tried sprouted grain products yet?

Unfortunately I wasn't able to find any sprouted grain bread in the supermarkets in my area. I wish there was something as marvelous as Trader's Joe here

On the other hand after reading that fermented and lactofermeted foods decrease the glucose spike insulin by 40% I'm willing to try. In Africa they ferment millet but also rye and buckwheat can be easily fermented. If the taste doesn't suck they're worth a try.

Yeah, totally, you can probably find some good sauerkraut (the real stuff) at a store at least if you can't find Ezekiel. Surprised you don't have any there.

almost all dairy products have some sugar in the form of lactose (anything ending in -ose is a sugar), full fat milk will certainly have this.

there are lots of ways of calculting GI and carbs, Gi works for some hypoglcemics and not others....fibre/and or fat may slow down the release of any sugars, as can some carb blockers (white kidney bean), arbactose ( a drug).... its really depends on works for the indiviual..

You can buy Ezekiel cereal on Amazon.com now. It's made from the same stuff as the bread.

I've had that stuff, it's VERY good. Comes in several varieties. Be careful of the raisin type since that's dried fruit, otherwise great!

As stated, the sugar you see in milk is lactose. If you want to really see something odd, look at whole cream, it has practically no sugar, e.g. lactose. Yougurt is loaded.

Stay away from the simple sugars, i.e. any processed sugar. White, brown, natural it doesn't matter, it's all bad and your body doesn't know what to do with it.
don't forget it's in bread too.

You can live on protein and fat, but you can't live on carbs. Cut your carb intake way down. No chips, crackers, pasta etc. (no pre-packaged processed food) and take your vitamin supplements.

Get foods with no sugar added, or sugar free.

It should be mentioned that sheep's yogurt does not have the same problem as cow's. Sugar content is way lower.

Thnaks for the info. I like yogurt but had to stay clear because of the high sugar. I'll look for this and give it a try.

oh my god! Now that i´ve read all these.... Here´s the thing: My 2 year old son,has hiperinsulinism (hypoglycemia) and when he was litle, we didn´t know this diagnose and he use to take cow´s based formula, and had a lot of weird seizure episodes, so i changed to soy-based formula....and the seizures stopped for a while, and thought everything was normal then... but when we went to a doctor, and knew he was fed evey 2 hours at 8 months old, i started to feed him every 4 hours... BIG MISTAKE... The seizures started again, and theres where i took him into the E.R. and found out he was hypo... BUT HERE´S THE THING... when i give him milk, even if is just one bottle, he would take long naps, be tired, and his glucose drops. SO I THINK THERE´S A RELATION IN THIS MATTER.