Taking the cream out is (by some diet theories) bad. The fat in whole milk slows down the absorption of lactose, leading to a slower rise in blood glucose compared to skim milk. Whole milk is more satiating as well, because of the fat.
If you are trying to have some reasonable balance of fat, protein, and carbs in your diet, pushing kids from whole to skim milk is going to move the diet towards consuming more sugar/carbs, even if you have a seperate rule trying to tighten sugar consumption.
When you take a high satiety, high fat item, and replace it with a non-fat, low satiety item, you are in effect replacing fat with sugar, because you will eat/drink more of it to get same number of calories, and same amount of fullness.
Skim milk is not "low fat". It is fat free. In the US milk labeled as low fat is 1% or 2% milk fat (usually 2%). Whole milk is around 4%. Skim milk rounds to 0%.
Is it added deliberately or just concentrated as a side-effect? Say fat comprised, let me guess, 5% of whole milk volume. If you take away this 5% v/v component, now everything else in one liter of skim milk is 5% concentrated by comparison, unless they add water.
Taking the cream out is (by some diet theories) bad. The fat in whole milk slows down the absorption of lactose, leading to a slower rise in blood glucose compared to skim milk. Whole milk is more satiating as well, because of the fat.
If you are trying to have some reasonable balance of fat, protein, and carbs in your diet, pushing kids from whole to skim milk is going to move the diet towards consuming more sugar/carbs, even if you have a seperate rule trying to tighten sugar consumption.
None of that makes "remove the fats and replace them with sugar" in the post upthread accurate.
When you take a high satiety, high fat item, and replace it with a non-fat, low satiety item, you are in effect replacing fat with sugar, because you will eat/drink more of it to get same number of calories, and same amount of fullness.
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Skim milk is not "low fat". It is fat free. In the US milk labeled as low fat is 1% or 2% milk fat (usually 2%). Whole milk is around 4%. Skim milk rounds to 0%.
2% milk is a pretty good balance.
> Skim milk is not "low fat"
Read the slash as “or”, not “also known as”.
In my country the lowest fat milk has added lactose.
It did twenty years ago, when I noticed, I have not bought it since
Is it added deliberately or just concentrated as a side-effect? Say fat comprised, let me guess, 5% of whole milk volume. If you take away this 5% v/v component, now everything else in one liter of skim milk is 5% concentrated by comparison, unless they add water.
Listed as an ingredient
For the milk you don't add sugar directly, but you end up adding more carbs to the rest of the meal when you take out nothing but fat from the milk.
Whole milk is 4% milkfat, to skim's 0%. We're not talking much here.
The fat is about half the calories. Removing all the fat reduces the calories in milk, but now it's 60% sugar calories instead of 33%. It's much.
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