![]() The idea at the time, which persists today “if you don’t consume fat, you won’t get fat!” There were diet trends recommending carb heavy foods, replacing fat heavy foods.ĭo the Amish die of coronary heart disease? Nope! Do the Tibetans drink yak butter tea and heave healthier heats than the average westerner? Yup!Ī man in 1965 went 1 whole year without eating, living off his own body fat and supplemental vitamins. Margarine came into play and advertisers used the no fat as a health benefit. ![]() Plus, fat is seen as evil, ever since WWII, when butter shortages started to happen. If I want to lose weight, I cut out carbs, I’ll stop eating carb loaded snacks and soda. ![]() The nutritional value is not as great as whole, and the percentage difference is not much. If you’re looking to cut back on fat, switching to 2% won’t help much. Whole milk fat:10 grams, sodium:89mg, Carbs:12g, Fiber: 0g, sugars:11g, protein: 9g, 2% milk contains about 124 carbs a cup, with 9.8 grams of fat, and Calories: 122įat: 4.8g Sodium: 115mg Carbohydrates: 12g Fiber: 0g Sugars: 12g Protein: 8g Not much! Really, the difference is very little. When you remove the fat, you are taking what makes that milk milk. The percentage difference between the two milks really is flavor and nutritional. Whole milk is creamier, a little thicker, more natural. 2% homogenized milk feels and tastes like watered down milk. I see it as, if you like the taste of milk, why skip out on that flavor? Some people may not like the 3.25% milkfat. Without the full fat, proccessors have to add in vitamins to make up for the lack of nutrients. It’s more rich and savory.Ģ% tastes like watered down whole milk. But after the first sip of that cold glass of whole milk, I didn’t go back. So I never really drank whole milk until my 20s. Growing up, my mom purchased 2%, she grew up in a time where fat was bad. Homogenization also poses certain health risks, since the process blasts the fat into such tiny particles, which pass through your digestive system and goes straight to your blood stream. We don’t homogenize, we try to keep milk as close to it’s natural state as possible. Some milk brands take the cream and homogenize, so the fat is imperceptible. Whole milk means it has 3.5%, generally speaking. Excess fat is turned into butter or cream. The dairy processor skims the fat off the top of the vat, and adds it back in, after calculating the weight of fat needed. Get ready, because I may shock your world with some of the facts below.Ģ% means that the entire weight of the milk contains 2% milkfat. I won’t ask you to open your mind to switch political parties or religions, I just want you to hear me out on why 2% milk may not be the best option on the shelves. ![]() But is it really the healthier and tastier choice? But maybe, just maybe, old time traditions and myths have haunted the milk consuming community. This is true whether the milk is lactose-free, flavored, or organic.2% milk sounds like a healthy option right? It means you’re cutting back on the fat. While the fat content in milk may vary, you can feel good knowing that all cow’s milk contains the same 13 essential nutrients. It’s then re-added to the milk in the various percentages. How is this done? Before milk is bottled, all of the fat is removed. Here’s a quick look at the fat percentages in different types of milk:Īgain, the only difference between the milk types is the amount of fat, which also is reflected in total calorie differences among different types of milk. There also are other options for those who have different health needs or taste preferences, including reduced-fat (2 percent), low-fat (1 percent) and fat-free milk. Whole milk is about 3.5 percent fat, and it’s the closest to the way it comes out of the cow. The percentage on your milk container is the amount of fat in the milk by weight. We know that the percentages on milk can be confusing – so we wanted to answer what should be a simple question: What do milk fat percentages mean? (And, here’s a fun fact: Did you know those colors may vary from brand to brand?) While growing up, many of us likely knew the milk in our family’s fridge as simply “ milk.” However, as we became older, we likely started to recognize the different cap colors and different milk types in the dairy case: whole, skim, 2 percent, and others.
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