Image credits:<\/em> grist.org<\/figcaption><\/figure><\/div>\n\n\n\nPlant-based milk is usually produced with little or no\ntraces of sugar, while some might have traces of sugar due to the presence of\nnuts and seeds. This is comparatively lower than that of milk produced from\ncows, which weighs 13-16 grams in just a glass cup. Plant-based milk is a much\nbetter choice. Too much consumption of cow’s milk can cause allergies,\ndigestive upset, and other problems associated with blood sugar. Plant-based\nmilk is known to have low sugar based on studies. It triggers a rise in\nglucose. Some plant-based milk may even lower the blood sugar.\n\nThese are the major facts to note about\nplant-based milk. There are other facts. However, these are most important\nbased on general health concerns.\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Kinds of milk derived from plants are very beneficial to the body. It has been confirmed not to have side effects, which is the major reason why elders love to have it in their household. This type of milk is very tasty and can be taken with coffee. It is mostly produced from coconut or […]<\/p>\n","protected":false},"author":8,"featured_media":34619,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115,114],"tags":[175,176,160,178,177],"_links":{"self":[{"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/posts\/34615"}],"collection":[{"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/comments?post=34615"}],"version-history":[{"count":1,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/posts\/34615\/revisions"}],"predecessor-version":[{"id":36573,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/posts\/34615\/revisions\/36573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/media\/34619"}],"wp:attachment":[{"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/media?parent=34615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/categories?post=34615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefoodhealth.com\/wp-json\/wp\/v2\/tags?post=34615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}