![]() It is inferior for cooking, as it adds no richness to sauces or baking. By comparison, skim and low fat is watery and weak. You don’t know what milk tastes like until you’ve had a tall, cold glass of real, whole milk. For this reason, skim and low fat milk is actually associated with weight gain, not weight loss! Have you noticed if you buy skim you go through more gallons than if you buy whole? That fat is important!īesides being less nutritious and satiating, skim and low fat milk fall short in another important category: taste. Simple sugars alone causes spikes and crashes in our blood sugar and will leave you searching for more. It leaves you more likely to drink more because it is less filling and yet carries more calories from carbs per glass. Instead, skim milk has a higher concentration of milk sugars. ![]() Skim milk is actually harder on your body than whole because while whole milk has the fat in it trigger satiation signals to your brain, skim does not. Pollan goes on to say that removing the fat from the milk also makes it much harder, if not impossible, for your body to use the fat soluble vitamins in milk, the reason you probably bought it in the first place! Read more in the previous article in this series about what happens to vitamins A, D, E and K when you heat them. This makes skim milk yet another example of something good turning into something else when we interfere by processing it. While regular cholesterol is necessary for coating nerves in the body and keeping things running smoothly, evidence shows that oxidized cholesterol can initiate the process of atherosclerosis, or hardening of arteries. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol." In the case of low-fat or skim milk, that usually means adding powdered milk. ![]() You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. Michael Pollan, in his awesome book "In Defense Of Food" also describes it very well, "To make dairy products low fat, it's not enough to remove the fat. We covered in earlier posts about the loss of nutrition, but lets look at some more losses specific to skim and low fat dairy. ![]() When they remove the fat to make reduced-fat milks, they replace it with powdered milk concentrate, which is formed by high temperature spray drying.” Losing more than just Fat….Īfter the rigorous process of breaking milk into its parts and then putting it back together, the final product is lacking. The dairy industry promotes lowfat milk and skim milk because they can make more money on the butterfat when used in ice cream. What is left over will go into butter, cream, cheese, dried milk, and a host of other milk products. Of the reconstituted milks, whole milk will most closely approximate original cow’s milk. Once segregated, these are recombined at specific levels set for whole, lowfat and no-fat milks. As described by Emily Green in the Los Angeles Times,4 centrifuges separate the milk into fat, protein and various other solids and liquids. “Inside the plants, the milk is completely remade. Sally Fallon Morell describes this process poignantly in a long, but awesome article called “ Dirty Secrets of the Food Processing Industry.” Here is an excerpt: It turns out that any pasteurized milk is a processed product, and skim is just the most processed of them. No really, to make skim milk they take real milk and break it down. It might never occur to them to ask if their skim milk is a whole food and how it came to be. Many health enthusiasts drink skim milk in an effort to get the perceived benefits of dairy without what they see as the downside: the fat. It is marketed as a health food but in reality, it is a cheap, watered down version of milk, allowing the industry to retain valuable milk fat for use in other products, like cheese and ice cream. Skim milk is a dream for the dairy industry.
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