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50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

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Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#171

Post by paradoxparalax »

sjwright wrote: post #94
ummonk wrote: post #86

And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.

I often struggle to find yoghurt for children that is flavoured but not intensely sweetened... though even that's beginning to change in Australia with some great options from a few different brands. Look at these macros—pretty impressive for a kids food: http://www.tamarvalleydairy.com.au/wp-content/uploads/Screen... Unfortunately they only sell it in pouches—no option to buy the same product in a large tub.

If the milk is good,almost probably good milk can find in Australia,, if that is your wish ate certain point, you can heat it until is hard(it kind of start to feel burn), to stay more than 10 seconds or around with finger immerse in milk.

Maybe for 3 liters of Milk you can use 2 around 200ml plain "natural" white yougurt cheaply sold.

I add honey most everyday, once a month brown sugar, or for variety aswell sugar cane syrup(what is superb, I have to say) on ocasions. First time better use only 1 liter of Milk only, to avoid waste if the mission goes unplannedly, for lack of training.

:for flavor: Is good for kids add redberries, or other color small berries, for adults, for magnesium, Almonds.

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#172

Post by samatman »

ummonk wrote: post #86

And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.

I rather suspect this is because the market for butter creates a complementary market for skim milk.

Skim milk isn't great, so the producers have little choice but to heavily market 'low-fat' products.

There's only so much ricotta that the market will bear.

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#174

Post by malkia »

masonic wrote: post #150
byproxy wrote: post #129

Earlier quoted context omitted.

I personally don't mind. In fact, I look for yogurt that's low in fat and low in sugar as it tends to be high in protein and relatively low in calories, case in point FAGE Total 0%. 90 calories and 18g of protein in a 6oz. serving. Better than most protein bars.

FAGE and Chobani seem to be the best of supermarket yogurts (and Yoplait the worst).

I'm glad Whole Foods has this - https://www.instacart.com/whole-foods/products/163404-white-... - it's pretty much the only reason I go to Whole Foods, as prefer Trader Joe much more (but they don't have it there)...

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#175

Post by malkia »

fireattack wrote: post #146
ummonk wrote: post #86

And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.

Yogurt in America really sucks. They're either "Greek" (strained yogurt), which tastes horrible IMO, or sweetened to death with artificial flavors. I just want some "traditional" types that are sweetened by just sugar with no whey or whatever stripped out.

You should try to find this one - https://www.instacart.com/whole-foods/products/163404-white-... - I'm bulgarian, and this one while not perfect is pretty close to my taste.

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#176

Post by grondilu »

darawk wrote: post #105
timbit42 wrote: post #62

Earlier quoted context omitted.

It would taste like crap and no one would eat it.

You could use artificial sweeteners. Also, there's plenty of lean meats or plant-based diets that are low in fat and sugar while remaining reasonably palatable.

Where is the energy supposed to come from if there is neither fat nor sugar?

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#177

Post by malkia »

fireattack wrote: post #149
gnulinux wrote: post #144

I grew up somewhere else and came to US when I was 18 for college. One thing that struck me was, people add sugar to their yogurt. All my life I added salt to my yogurt. I mean, I was perfectly familiar with fruit yogurt, but adding straight up sugar was new to me. My favorite snack is adding cucumber, olive oil and tons of salt to yogurt. The first time my American roommate from LA saw me eating this, he literally l…

While yogurts in America are indeed way too sweet, sweet yogurt is definitely not just an American thing. I, also from somewhere in another hemisphere, never heard of "salty yogurt". (By sweet yogurt, of course people (American or not) normally don't "add sugar" on-the-fly. It is done during making the yogurts.)

I'm from Bulgaria, and as kid my grandmother would add sugar, but then no longer. Some people put salt...

Here are other things you can do: Just take yogurt and mix it with water 1:1 (or try different ratios) - shake it, or use a spoon - and make sure it's cold (tastes better). Now this drink can be found (usually persian stores), and some of it might have added salt.

Then add some mashed garlic, cut cucumbers + some more things and you have TARATOR - https://www.allrecipes.com/recipe/233760/bulgarian-tarator-c... - also some people like it more watery, some not.

Then you have the greek Tzatziki, or if you like mousaka (greek, bulgarian, or any kind) you can have on the side yogurt to dress.

Best is, but I avoid it now (due to my lowcarb diet) - BANITSA (or spanakopita, or similar) with it - or pastry.

Or just have it as morning drink...

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#178

Post by tokyodude »

gnulinux wrote: post #144

I grew up somewhere else and came to US when I was 18 for college. One thing that struck me was, people add sugar to their yogurt. All my life I added salt to my yogurt. I mean, I was perfectly familiar with fruit yogurt, but adding straight up sugar was new to me. My favorite snack is adding cucumber, olive oil and tons of salt to yogurt. The first time my American roommate from LA saw me eating this, he literally l…

many cultures have these types of differences.

in Japan beans are a sweet dish (sugar added). Many other places they are savory (Mexico)

In South East Asia avocados are a sweat dish (avocado smoothies/ice cream) where as many other places they are used in savory dishes

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#179

Post by wallace_f »

mgamache wrote: post #80

This is way bigger than sugar or even one segment of research. This type of corrupting influence (direct or indirect) provides enough uncertainty to allow people to ignore all research that doesn't confirm their personal bias. It also fuels the anti-science groups that claim conspiracies to hide the 'truth'.

Many others exist. Leaded gasoline is a big one.

Re: 50 Years Ago, the Sugar Industry Paid Scientists to Blame Fat (2016)

#180

Post by RussianCow »

byproxy wrote: post #129
ummonk wrote: post #86

And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.

I personally don't mind. In fact, I look for yogurt that's low in fat and low in sugar as it tends to be high in protein and relatively low in calories, case in point FAGE Total 0%. 90 calories and 18g of protein in a 6oz. serving. Better than most protein bars.

Also, I might be alone in this, but I think the lower-fat FAGE yogurts (specifically the 2%) taste better than the full-fat one. They have a certain "tang" to them that isn't present in their whole milk yogurt, which I absolutely love for making sauces, dips, etc.
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