Skim milk

[jb4566]

http://butterbeliever.com/fat-free-dair ... k-secrets/

Why peat advocate lower-fat milk? I'm referring to the part about oxidized cholesterol, does this apply to 1% as well? I wonder....

 

[jb4566]

Here is the quote from the article:

2. It’s got a mystery ingredient they’re not telling you about.

Before processing, skim milk has a very unappetizing blueish color, a chalky taste, and watery texture that doesn’t resemble natural milk at all. So, to whiten, thicken, and make it taste a little more normal, powdered milk solids are often mixed into the milk.

What’s so bad about powdered milk? Well, in the manufacturing process, liquid milk is forced through tiny holes at very high pressure, which causes the cholesterol in the milk to oxidize, and toxic nitrates to form. Oxidized cholesterol contributes to the buildup of plaque in the arteries, while unoxidized cholesterol from unprocessed foods is actually an antioxidant to help fight inflammation in the body. The proteins found in powdered milk are so denatured that they are unrecognizable by the body and contribute to inflammation.

Shockingly, dairy manufacturers are not required by the FDA to label the powdered milk as a separate ingredient, because it’s still technically just “milk,” the single ingredient found on the list. So, there’s no way to be sure that it is or isn’t in your fat-free or low-fat dairy products.

 

[Jenn]

He advocates lower fat milk, simply to get more protein. The treatment of the milk is one reason to pay attention to how you react to the milk and switch brands, if necessary.

To keep it in context though....you do not get damage from anything without PUFAS too.