Slim Fat Free Milk? A Big No. An Interesting Read: Dairy manufacturers are thrilled with this new trend, however, because what was once an industrial waste product has quickly become a highly-desirable “health food.” When cream was skimmed from milk, the remaining fat-free milk used to be considered a nearly useless byproduct of obtaining the cream. But, market that wasteful skim milk as being a healthful choice for consumers, and suddenly, you’ve got a serious money-maker on your hands! Before processing, skim milk has a very unappetizing blueish color, a chalky taste, and watery texture that don’t resemble natural milk at all. So, to whiten, thicken, and make it taste a little more normal, powdered milk solids are often mixed into the milk. What’s so bad about powdered milk? Well, in the manufacturing process, liquid milk is forced through tiny holes at very high pressure, which causes the cholesterol in the milk to oxidize, and toxic nitrates to form. Oxidized cholesterol contributes to the buildup of plaque in the arteries, while unoxidized cholesterol from unprocessed foods is actually an antioxidant to help fight inflammation in the body. The proteins found in powdered milk are so denatured that they are unrecognizable by the body and contribute to inflammation. And, skim milk actually has no vitamin K because it’s concentrated in the butterfat of the milk. And as for the others? They are fat-soluble vitamins. So even if you were to get a little bit of them in from drinking your fat-free milk, you won’t actually be able to absorb and assimilate them into your body. Unless, maybe, you paired your glass of skim with a nice heaping spread of butter over toast or something! Cows get their vitamin E, A, and K from the nutrients they eat in grass, and vitamin D from cruising around in the sunlight all day. Also, because confinement dairy cows are bred for unnaturally-high levels of milk production, the vitamin content of the milk is severely diluted, as the cow only transfers a set amount of vitamins to her milk supply. Researchers at the Harvard medical school found that, contrary to their hypothesis, “skim and 1% milk were associated with weight gain, but dairy fat was not,” in a study in which thousands of children’s milk drinking habits were surveyed. Think about it. Were our ancestors eating fat-free sour cream, cholesterol-free “buttery spreads” or skim milk?
Posted on: Sat, 20 Jul 2013 06:03:47 +0000
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