Milk is good. The problem with low-fat milk is that the process for pulling the fat out leaves this liquid without taste.
Therefore, for regaining the right texture and taste, companies producing low-fat milk actually add milk powder and other chemicals. Also the process doesn't just remove fat, so just like with refined carbohydrates, low-fat milk or yogurt loses nutritional value.
Do a test sometimes with your favorite yogurt for instance. Leave it on the table for a few days. If it doesn't grow mold, then it has no nutritional value in it. It can also happen to have the same taste after a week (I don't know if ever noticed this, but I did, especially with products from Danone).
Few people these days drink real milk straight from a cow. The difference in taste is huge. And do you know what happens when you leave such natural milk on the table for a few days? It goes sour and turns to yogurt ... has a great taste and is really healthy. Really, you don't have to do anything else, other than just leaving it there. Cheese is also easy to make from such milk and you won't find such great-tasting cheese in the supermarket ;-)
Try doing that with bottled milk, especially the low-fat variety. You'll have a surprise.
What's worrying me is that a lot of mothers are giving their toddlers low-fat milk these days, without considering the process of producing it, taking it as a given that it's healthier than normal milk because it has less fat. Well actually, giving low-fat milk to children is just as irresponsible as exposing them to passive smoking.
Our stomach and metabolism is used to digesting normal high-fat milk. If you're concerned with the high-fat, just drink less of it and concentrate on quality, not quantity.
My point was that people shouldn't put processed crap in their mouth. The more natural it is, the better.
>And do you know what happens when you leave such natural milk on the table for a few days? It goes sour and turns to yogurt ... has a great taste and is really healthy
First, your post was very interesting -- thanks for taking the time to respond. However, I make yogurt from nonfat milk every week, so I'm not entirely sure how much to believe.
Not growing mold doesn't imply lack of nutritional value. Anything pickled or dried would fail that test. Lots of fruit too - I have apples and oranges that have survived for weeks.
Therefore, for regaining the right texture and taste, companies producing low-fat milk actually add milk powder and other chemicals. Also the process doesn't just remove fat, so just like with refined carbohydrates, low-fat milk or yogurt loses nutritional value.
Do a test sometimes with your favorite yogurt for instance. Leave it on the table for a few days. If it doesn't grow mold, then it has no nutritional value in it. It can also happen to have the same taste after a week (I don't know if ever noticed this, but I did, especially with products from Danone).
Few people these days drink real milk straight from a cow. The difference in taste is huge. And do you know what happens when you leave such natural milk on the table for a few days? It goes sour and turns to yogurt ... has a great taste and is really healthy. Really, you don't have to do anything else, other than just leaving it there. Cheese is also easy to make from such milk and you won't find such great-tasting cheese in the supermarket ;-)
Try doing that with bottled milk, especially the low-fat variety. You'll have a surprise.
What's worrying me is that a lot of mothers are giving their toddlers low-fat milk these days, without considering the process of producing it, taking it as a given that it's healthier than normal milk because it has less fat. Well actually, giving low-fat milk to children is just as irresponsible as exposing them to passive smoking.
Our stomach and metabolism is used to digesting normal high-fat milk. If you're concerned with the high-fat, just drink less of it and concentrate on quality, not quantity.
My point was that people shouldn't put processed crap in their mouth. The more natural it is, the better.