Suggestion for High Protein Low Fat food

Mapalicious

lemurcat12 wrote: »

I'm not Kalikel and like I said I prefer low-fat too--I normally have this argument with people who say you must eat or drink full fat, but since there seems to be a common and inaccurate belief that sugar is added to skim or low fat dairy it's worth having.

Since the fat takes up volume and is skimmed out of non-fat items, what is left behind is more sugary and carby - meaning there are more of the part of the product that have sugar and carbs to make up in volume for the fat you've taken away.

Not significantly, and again this raises the question why it would be a bad thing--why are sugars intrinsic in milk or other dairy products something to be avoided. (Also, even non fat cottage cheese -- the food Kalikel referenced --is quite low in sugar. If anything it's an argument for getting dairy from cottage cheese and not yogurt. But since I have no reason to avoid lactose, I don't worry about that.)

Here's a comparison from the USDA:

100 grams of whole (3.25% here), low fat (2%), and skim milk.

Calories: 61 in the whole, 50 in the low fat, 34 in the skim.

Fat: 3.25 grams v. 1.98 grams vs. .08 grams.

Protein: 3.15 grams v. 3.30 grams v. 3.37 grams (so more in the lower fat varieties, all else equal, but an insignificant difference IMO).

Carbs: 4.8 grams v. 4.8 grams v. 4.98 grams (so I'd call that insignificant).

Sugar (not sure how this is higher than carbs, must have to do with how the carb number is calculated): 5.05 grams v. 5.06 grams v. 5.09 grams.

So again, insignificant.

The vitamin thing is interesting and not something I'd thought of, since I don't tend to see dairy as a source of vitamins (most milk is supplemented anyway, so probably the same). If you look at Fage yogurt, it's true that the Vit A numbers are better on the full fat than the skim, but that's a reason to avoid the lower fat products also (which have relatively less), and not merely skim. IMO, not a big factor anyway, as dairy is unlikely to be what people are relying on for these vitamins (and they'd have to have a lot of it).

The main reason people often think low or no fat has a lot more sugar is that serving sizes are sometimes larger than for the more caloric full fat.

IMO, it doesn't make that much difference unless you are going overboard cutting fat in general or unless you find a real taste preference for one or the other or a satiety benefit.

I usually like 2%. I recently experimented with some full fat cottage cheese again and found it harder to fit in and that I still don't actually like it better than 2% or even 1%. But for my macros 2% works better than 0% usually.

I don't know what generic milk USDA is refering to here, but these are not at ALL the measurements on my brand I buy.

I also just hate the taste of skim milk. May as well drink water.