Hey all, has anyone else tried the Maple Hill Farms 0 carb milk? I’m wondering can it truly be 0 carb as they state? I’ve run out of glucose strips and really curious is anyone has drank this and seen any impact.
Or even reassuring me that this can truly be 0 carb (I get they can play with nutrition labels, but even let’s say we round to 1 carb that’s still amazing!
I haven’t tried it (not a milk fan, and I’m in Canada). I suppose they have the technology. I read the ingredients list; they add gellan gum, which can cause digestive issues or affect intestinal bacteria levels. I’ve developed a sensitivity to gums and can’t even have cream cheese any more. 
I suggest watered-down whipping cream instead. In the US it’s called ‘heavy cream’ in the UK ‘double cream’. You want a minimum of 36% fat. This stuff generally has about 3 grams of carbs per 100 grams of cream. Depending how much water you add to make your ‘milk’ you’re consuming very little carbs.
AFAIK, the only way to do that is to chemically extract it out. May or may not be bad, I’m really not sure of the process involved. The fact they had to add gums to it tell me it got messed up in the process and that’s what gave it the milk consistency back. I just drink grass fed raw milk. It’s got the lactate still in there to digest the sugars, got the fat that belongs in there, and it hasn’t had it’s proteins mangled by pasteurization and homogenization and although it’s got some carbs the benefits outweigh the carbs. Does a ton for my digestion, and when I eat crap dairy, if I have a little raw milk ahead of time (I have no issues) pretty much works like lactaid for me. (I’m allegedly “lactose intolerant”).