Fat free milk

fat free milk to me tastes disgusting!! Id rather have less, but have the semi-skimmed milk.

fat free milk to me tastes disgusting!! Id rather have less, but have the semi-skimmed milk.

I have to agree here. Its like water but milky....

I grew up on goats milk(weird right)

So I stick with 1% so it its creamer but I dont feel bad about it.

A little fat in milk helps with the absorption of some vitamins, plus it's always better to have not removed any nutrients that nature intended to be there.

The downside to fat free milk is that almost all fat free milk would have had milk power added for viscosity and taste (real fat free milk is pretty much water without any taste, and very unappealing) and in the process to make powdered milk the cholesterol in it has been oxidated, and it's oxidized cholesterol that is not something we want to be consuming, ever.

Interesting post sir. I was under the impression that generally speaking, dietary cholesterol doesn't really effect blood cholesterol. Is the above an execption or are there other reason that we shouldn't consume oxidized cholesterol?

Your right sidesteal, dietary cholesterol has very little effect on blood cholesterol for the majority of people. One of the big myths as far as cholesterol is concerned is that the cholesterol found in food will contribute to heart disease, therefore eat less or restrict it, but that is not understanding how cholesterol is metabolised.

Cholesterol that we find in food like in eggs or milk for example doesn't come in the form of HDL's and LDL's it just raw cholesterol, which then signals the pancreas to produce less, compensating for the dietary source, and in the event that we don't eat any cholesterol our body produces more. Obviously cholesterol is a pretty important nutrient.

The cholesterol in food is contained within it's normal matrix is protected from the sources that cause oxidation which for the most part is heat, light and oxygen. Also within a normal food matrix there are also other protective micronutrients like /vit E and other anti-oxidants which help to maintain the integrity of that dietary source of cholesterol. Milk powder on the other hand is a processed food product where in it's production the dietary cholesterol has been dried, heated and exposed to these oxidative elements and then we consume them........keep in mind I'm only posting this in response to the OP's original question, and in that respect having the cholesterol stay within milk as in 2% or higher is less prone to have been exposed to these oxidative elements......The popular medical term associated with oxidation is called free radical activity, which trans fats are so well known for. Basically it still comes down to eating whole unprocessed foods will be better than processed........raw milk being the gold standard.