![]() Like any good war-fueled industry with loads of extra product on its hands after the conflict ends, the dairy producers found ways to sell their goods: they convinced doctors to recommend reduced-fat milk, and who doesn't enjoy a good doctor recommendation? Rather than making its way into the homes of average Americans, though, it was more commonly used as a feed to fatten pigs for market, which is kind of gross.Īs Kendra Smith-Howard explains in Pure and Modern Milk, World War II came along and increased the demand for powdered skim milk. Skim milk's journey from pig fattener to health foodĭespite the obvious post-World War II connection to fat- and health-conscious consumers, skim milk was actually around much earlier as a byproduct of butter production. "Whole" milk sounds like it's full of cream, but it's actually just over 3% fat-dairy producers probably just leave that off the bottle for fear that grocery shoppers will get confused with so many numbers. Yep, there's probably an ACT math problem for this. For skim milk, your dairy producer literally skims the cream off the top and leaves it out, whereas with 1% or 2% milk they're taking it out and adding some back in until it's 1% or 2% of the total volume. Milk producers take the cream out of the milk, then put some of it back in, depending on what label you want to stick on the carton. Separation is a little different, though. Some people argue that we should skip all of these and campaign for hippie-friendly " raw milk." You can think of it as trendy, or you can acknowledge that when you skip the pasteurization and homogenization, you're really getting something that's potentially disease-causing and lumpy-whatever floats your boat. But there are a few steps with long names between the cow and the consumer: pasteurization, homogenization, and separation. Dairy foods are one of the five recommended food groups and contain important nutrients and have a range of proven health benefits.It's still coming from cows, don't worry. If you suspect you might be intolerant to lactose, it's important to speak with an Accredited Practising Dietitian or experienced health professional before making dietary changes. 2 You can also try building up your tolerance by starting with small amounts of milk and gradually increasing your intake. In addition to hard and mature cheeses as well as yoghurt, the Australian Dietary Guidelines suggest that up to 250ml of milk (1 cup) may be well tolerated if broken up throughout the day and consumed with other foods. If you have been diagnosed with lactose intolerance, there is no need to cut out all dairy foods from your diet, but rather adjust your lactose intake according to your own tolerance levels. *The lactose content in yogurt decreases each day, even while it sits in the fridge, because the natural bacteria present in yoghurt use up the lactose for energy. The table below shows the lactose content of some common dairy foods. Yoghurt contains good bacteria, which helps break down the lactose. Hard cheeses, such as cheddar and Parmesan, as well as matured cheeses such as brie, camembert and feta contain virtually no lactose because of the way they are made. Most dairy foods contain the natural sugar lactose, however some dairy foods contain very little or no lactose.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |