One more little wrinkle: I don't think I can recall ever seeing semi-skimmed milk priced at a discount to whole milk at retail. Someone's got themselves a nice little earner selling off that removed dairy fat.
The case for drinking whole milk
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Re: The case for drinking whole milk
#12One more little wrinkle: I don't think I can recall ever seeing semi-skimmed milk priced at a discount to whole milk at retail. Someone's got themselves a nice little earner selling off that removed dairy fat.
Interesting. I wonder if handling of an easily-spoiled food isn't a big enough part of the cost to explain the parity between the whole and skim products.
Re: The case for drinking whole milk
#13Re: The case for drinking whole milk
#14Calories in < calories burned == healthy hacker
Not if they're all Big Mac calories. Quality matters.
Re: The case for drinking whole milk
#15Would not really be surprised if new research leads us to rethink the last few decades of "research". One might wonder what has really caused the obesity epidemic. I personally prefer milk straight from the tank. Cold and non-processed :-)
I drink milk straight from the cow, get on my level.
It's dirty (literally) down there.
Re: The case for drinking whole milk
#16One more little wrinkle: I don't think I can recall ever seeing semi-skimmed milk priced at a discount to whole milk at retail. Someone's got themselves a nice little earner selling off that removed dairy fat.
Whole milk is usually 10% – 15% more expensive where I live, though the lower-fat varieties are all priced the same.
People in the Natural Golden Age™ didn't generally drink whole milk, either — they skimmed the cream off to use separately.
Re: The case for drinking whole milk
#17>Surprise! Dairy fat actually helps avoid obesity
I think the study over looks the most likely physiological reasoning for this, primarily suggesting it is a matter of satiety (feeling fuller consuming less). People like to hinge on the concept of calories in/calories out, then highlight short term diets of ice cream and Twinkies where people still lose weight because of the caloric intake management. Notwithstanding temporary loses due to reduced calories, such diets do prime one for obesity. On the other-hand diets high in protein and fat (good fats: like almonds, chicken skin, red meats, ect...) do prime one to avoid obesity.
Each body and metabolism is different. However, the rule of thumb is that sugars (Twinkies and ice cream) release insulin which enlarges things in the body including tumors and in this case fat cells which does prime a body for obesity even if one is not currently obese. But healthy fats will trigger the release of glucagon which has the opposite effect of insulin resulting in smaller fat cells which does help in avoiding obesity.
Re: The case for drinking whole milk
#18A case for not drinking any milk: http://en.wikipedia.org/wiki/Milk#Criticism
A doctor once told me : cow milk is for calf, look how quickly they add mass.
It's also for the species that conquered the world by relying on smart use of animal resources for survival.
I see two legitimate uses nowadays for "cow milk is for calves": raising awareness about the cruel aspects of our relation with other animals and promoting breast feeding.
Re: The case for drinking whole milk
#19The credibility of all nutrition recommendations/research has been shot to hell by decades of flip-flopping. Trans-fats are safe! No wait, they really aren't, so forget that they were in pervasive use for 25+ years. Don't eat cholesterol! No, forget about that. Coffee is healthy! No it's unhealthy! No healthy! Unhealthy!
There's no way to trust any of this. Whatever decisions are made now I expect to read about the benefits of the opposite decision in ten years.
Re: The case for drinking whole milk
#20One more little wrinkle: I don't think I can recall ever seeing semi-skimmed milk priced at a discount to whole milk at retail. Someone's got themselves a nice little earner selling off that removed dairy fat.
Interesting. I wonder if handling of an easily-spoiled food isn't a big enough part of the cost to explain the parity between the whole and skim products.
I assume (I'm not an expert) that it's fairly easily processed into butter, anhydrous milk fat https://www.fonterra.com/au/en/NZMP+Ingredients/Our+Ingredie... https://www.globaldairytrade.info/en/product-results/anhydro... and other valuable and relatively non-spoiling products.