![]() (See: American Journal of Clinical Nutrition and Annals of Internal Medicine.) “In any case, the entire dairy/saturated fat hypothesis has been completely debunked,” Lustig said. It also turns out that saturated fats in dairy can protect against certain diseases and are not associated with heart disease, as previously thought. Cow’s milk, including whole milk, also does not cause a significant insulin response, which is what leads to weight gain, according to Lustig. Sales of 1% and skim milk have increased by around 170% and 156%, respectively, according to data from the USDA.īut subsequent research has shown that because fat is more satiating, or filling, eating some higher fat foods can lead to lower calorie intake overall. “These two facts started the skim milk craze,” he said in an email.īetween 19, sales of whole fat milk have decreased by nearly 61%, while sales of 2% milk have increased nearly 106%. Lower fat milks gained in popularity beginning in the 1960s because of the move against saturated fats, which were believed to lead to weight gain and because saturated fat raised LDL, and LDL was tied to heart disease, according to Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco and author of Fat Chance: Beating the Odds Against Sugar, Processed Foods, Obesity, and Disease. “I don’t know anyone who would recommend skim,” said Suzanne Rostler, a registered dietician and co-author with Ludwig of Ending the Food Fight. Other nutrition experts see skim milk as a less attractive option because it does not have as desirable a balance of fat to sugar to protein. Studies are increasingly indicating that sugar can lead to heart disease and other health problems, even in individuals who are not overweight. In those cases, the sugar content can increase by as much as 14g per cup. ![]() ![]() Often, flavorings such as chocolate and strawberry and sugars are added to low-fat and skim milk to make up for the loss of taste when the fat is removed. Several prominent nutrition researchers, including Walter Willett, who is known for his ongoing, long term health studies, and David Ludwig, who like Willett teaches at the Harvard School of Public Health, have been questioning dietary guidelines that promote low-fat and skim milk over whole milk. Cup for cup, whole fat milk contains fewer carbohydrates than low-fat or skim because more of its volume is made up of fat, which does not contain lactose. Low-fat milks may contain 1% or 2% fat, while whole milk contains 3.25% fat. The cream is separated from the whey and then added back in – or not in the case of skim milk. Skim, low-fat and whole milks are all processed similarly in the US.
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