Tag: Carbohydrate science

Many people experience a mild but noticeable wave of sleepiness after enjoying a meal of curd rice, a beloved South Indian comfort food. This common phenomenon isn't just a coincidence, but is rooted in a fascinating blend of biochemistry, digestive processes, and traditional culinary wisdom.

Lactose, the principal sugar naturally occurring in milk, comprises approximately 4.8% of cow's milk and is a disaccharide. This makes it the primary carbohydrate source in dairy products, and understanding its presence is key for those curious about milk's nutritional makeup or managing lactose sensitivity.