Whole Milk vs Skim
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shaddowstorm wrote: »christinev297 wrote: »christinev297 wrote: »When you guys say you add "cream" to your coffee, do you mean cream, cream ? Like the stuff you whip and put on top of a cake etc etc?
So I mean the kind of cream that's in the dairy section, I think it's called "light cream." I don't think it's whipping cream. It's 60 cal and 5g of fat per 30 mL. It is sooo good and doesn't take a lot to make coffee good.
Yeah that's normal cream then. The calories and fat are the same as the carton of cream in my fridge . I've honestly never known anyone who puts that in their coffee. It sounds nice though
I'm in Aus too. All I want to do is try cream in my coffee now but does that mean I add the cream when I put my almond milk in.
When I make my coffee I put coffee and a sweetener in then my almond milk then the water. Where should I add the cream ? lol
I would think you'd add the cream after the water.
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Grew up on 2%, bought whole for the kiddo when she was little, but switched back to 2% as she got older. Recently she demanded to know why we drink 2% - she'd had whole milk again at my mom's house and wanted to switch to that! So I did, no good reason not to.
I mostly put it on my occasional bed time snack of cereal, or use it in cooking, but she drinks it daily.
For coffee or tea, I usually add half & half, and for sauces and some soups, I use the heavy cream (the kind you can whip), and I always lick the spoon or bowl, because cream is freakin' amazing.
Cheese, sour cream and cottage cheese at my house is always full fat, and my Greek yogurt WOULD be as well, but for some reason the 2% has 24g of protein per cup, and the full fat only has 9g.
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I don't eat or drink anything that is low fat since it's more processed. I didn't read article you linked, but I am aware of the studies that indicate that low fat milk is worse for your health. If you are just worried about calories, I guess you should go with the lowest fat, but if you are concerned about overall health, go with whole milk.
Sadly, full cream milk is actually more processed than skim milk now. The amount of fat in full cream milk should depend on where the cows come from, the season, and the type of cow, but it doesn't. All milk we drink (unless it's raw or unhomogenized) is turned into skim, then the appropriate amounts of cream are added back in to make the milk have a standard milk fat ratio in every bottle. So skim has just had the milk fats taken out of it. Full cream has had all the fats taken out of it, then had the appropriate amount put back in.
That's how it is in Australia at least. Maybe it's different elsewhere *shrug*0 -
Here you can find the terminology:christinev297 wrote: »I have no idea what 2% and semi and all that is, must be an American thing?? Our choices are skim or whole fat.
http://en.wikipedia.org/wiki/Fat_content_of_milk
I think that if you check the nutritional label you should find out the exact percentage of fat content of those choices.0 -
mangrothian wrote: »Sadly, full cream milk is actually more processed than skim milk now.
I see, so I suppose that's why local farmers' and organic produce taste much better...
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I switched to whole milk based on life experiences, some research studies, and an article that scared me about slim milk (which i had drank since middle school).0
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My mom grew up on a dairy farm, so we've always used whole milk. Now a days, I prefer almond milk. Skim milk is basically gross water to me. I can't stand the taste/texture. As for products containing milk, I use all kinds, but I usually go for full fat products.0
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I use almond milk. Dairy makes me break out but I do love milk. All kinds are good to me. Even skim.0
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Whole milk becayse its way nicer to me. Its one of my no comrpomises. Unless you are drinking gallons , then really its not a big deal. Its also been shown to be more advantageous in weight loss not just for the fat content but also the satiety factor.0
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Our family drinks whole milk from the local dairy. I grew up with 2% from the same dairy.
My SO prefers whole and I would rather my toddler drink whole, as well. I don't drink cows milk anymore because it has too many carbs for me to handle. I will occasionally have almond, coconut, or cashew milk but it's not a regular thing. I use heavy cream in my coffee.0 -
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Coconut milk or whole milk for me although if its going I'd take single cream over anything else!! 0
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I rarely drink milk, but I eat lots of dairy. For those for which there are options (yogurt and cottage cheese), I mostly do 2%, but sometimes whole. When I buy actual milk I get it from a local farm and get the full fat version typically. Skimming fat out of milk is something that humans have been doing for ages, though, so I don't really buy the "too processed" thing. I also am not scared of fat, and sometimes enjoy the full fat version, but mostly in cottage cheese and yogurt they taste equally good to me, and I like having dairy available as a low fat protein source. If I found full fat more filling or significantly better tasting I'd switch to it, though--I'm pretty neutral as to which is best.0
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I have skim - funny hearing all the negative things about it! I guess it's just what you're used to. To me, fattier milks taste thicker and creamier...which I guess is why people like them! But I'm not used to it. Though I don't drink milk, I just have it in smoothies and with cereal and stuff.0
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I used to believe that saturated fat was the cause of artherosclerosis so I always drank skim milk. Those memories hurt. The stuff is disgusting and whole fat dairy has been completely vindicated in multiple well designed studies:
http://wholehealthsource.blogspot.com/2012/07/new-review-paper-by-yours-truly-high.html
Now I enjoy whole milk, or 2%. Both taste so much better than skim.0 -
christinev297 wrote: »
Yeah that's normal cream then. The calories and fat are the same as the carton of cream in my fridge . I've honestly never known anyone who puts that in their coffee. It sounds nice though
It's even better over cereal! Every now and then my kids request cereal, so that's what I give them (with maybe 3 tbsp of cream), but they never finish it all (which is why we rarely have cereal in the house and why we never have milk in the house). It's sooo good!0 -
shaddowstorm wrote: »
I'm in Aus too. All I want to do is try cream in my coffee now but does that mean I add the cream when I put my almond milk in.
When I make my coffee I put coffee and a sweetener in then my almond milk then the water. Where should I add the cream ? lol
Try just coffee + cream. I find if I add sweetener then it's too sweet! 0 -
shaddowstorm wrote: »christinev297 wrote: »christinev297 wrote: »When you guys say you add "cream" to your coffee, do you mean cream, cream ? Like the stuff you whip and put on top of a cake etc etc?
So I mean the kind of cream that's in the dairy section, I think it's called "light cream." I don't think it's whipping cream. It's 60 cal and 5g of fat per 30 mL. It is sooo good and doesn't take a lot to make coffee good.
Yeah that's normal cream then. The calories and fat are the same as the carton of cream in my fridge . I've honestly never known anyone who puts that in their coffee. It sounds nice though
I'm in Aus too. All I want to do is try cream in my coffee now but does that mean I add the cream when I put my almond milk in.
When I make my coffee I put coffee and a sweetener in then my almond milk then the water. Where should I add the cream ? lol
People who use cream use it instead of milk. Isn't the almond milk a milk replacement? You'd use it instead of that. But to be honest I'm not understanding why you are adding water at the end. I would make coffee and then (if I were to add something) add it to the finished black coffee. I like it black now, but back in college I'd just pour the dairy into the black coffee.
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meremaid2014 wrote: »I have skim - funny hearing all the negative things about it! I guess it's just what you're used to. To me, fattier milks taste thicker and creamier...which I guess is why people like them! But I'm not used to it. Though I don't drink milk, I just have it in smoothies and with cereal and stuff.
I have found that drinking only skim has made me less tolerant of whole milk and its smell. It's much stronger than I remember. Skim is much lighter in many ways and I think that is why I prefer it.0 -
Non-homogenized whole milk. Can't find raw milk easily, otherwise I would opt for the raw. Has to be whole milk though.0
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THIS.I don't eat or drink anything that is low fat since it's more processed.
I'm trying SO hard to eat WHOLE food but it's so hard to see "Diet" "Low Fat" "Fat Free" everywhere, especially at Gyms and health food stores.
Every couple of years the research "changes" - but whole food is whole food.
This makes me think "Whole" milk is the way to go. Does anyone know the rules (in the US) regarding Raw milk, and the pasteurization thereof?
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Non-homogenized whole milk. Can't find raw milk easily, otherwise I would opt for the raw. Has to be whole milk though.
I love the non-homogenized! My husband thinks that it is gross to get the little bits of cream so he still gets regular milk and I get what I consider the good stuff
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Almond milk, but I love me some heavy cream/half&half, so I will sometimes mix the two.0
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I use whole. The lower fat versions taste gross to me and skim it like chalk water IMHO. That said, I measure the milk and keep track of the calories carefully.0
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We drink 1%. Is that a Canadian thing? I could never bring myself to drink skim. It looks blue. I see new MFP'ers getting surprised by the sugar content in skim milk. Yes, without the fat, all you've got left is the protein and the natural lactose sugar. So it will look sweeter than the fuller fat milks.
IMO low fat milk does not fall in to the "more processed" category. I mean, you could low-fat milk yourself by skimming the fat off. If we had time to milk the cow. And grow the hay. And all that.
I do avoid "low fat" peanut butter and prepackaged cookies and the lot because they tend to add sugar to make it more palatable. C'mon people! I mean the manufacturers. I'm not fooled.
I also get annoyed when foods naturally low in fat are now marketed that way. Like low-fat Jell-O. C'mon people! I mean the manufacturers.0 -
I generally buy organic whole milk for my family (and lactaid for my one lactose-intolerant kiddo). I only drink about half a cup per day (in my coffee/protein drink) and it's replacing half-and-half, so I think it's a good calorie value!
I don't mind low-fat yogurt and cottage cheese, but for hard cheeses I prefer full-fat. No-fat is just a non-thing in my dairy world.0 -
We drink 1%. Is that a Canadian thing? I could never bring myself to drink skim. It looks blue. I see new MFP'ers getting surprised by the sugar content in skim milk. Yes, without the fat, all you've got left is the protein and the natural lactose sugar. So it will look sweeter than the fuller fat milks.
IMO low fat milk does not fall in to the "more processed" category. I mean, you could low-fat milk yourself by skimming the fat off. If we had time to milk the cow. And grow the hay. And all that.
I do avoid "low fat" peanut butter and prepackaged cookies and the lot because they tend to add sugar to make it more palatable. C'mon people! I mean the manufacturers. I'm not fooled.
I also get annoyed when foods naturally low in fat are now marketed that way. Like low-fat Jell-O. C'mon people! I mean the manufacturers.
We have 1% here in the US too. I think that reduced fat is 2% and low fat is 1%. I could swear that I used to see 1/2% when I was a kid but I never see that now. And skim is now call fat free on the labels.0 -
I opt for almond milk as of recently but before that, I went for fat-free or 1% lactaid milk. I didn't grow up in a milk-drinking household so I don't miss the fat content.0
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i prefer 2% but have gotten used to, and buy, 1%, Can't do skim. it's like... water. I drink THAT all day. LOLOL0
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I drink mostly semi-skimmed. I enjoy milk but skimmed is so watery and I can't often justify the calories for whole.0
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