As kids everyone had milk. It was a crucial part of our diets to help us all become big and strong. As we got older, though, the media has brainwashed us to think that skim milk is somehow healthier for us than whole milk. It’s even gone as far as implementing skim milk into our menus at Dunkin’ Donuts and Starbucks.
For those that have a lactose intolerance, it’s totally understandable. But for those of us who skipped our whole milk in favor of skim milk for health benefits, we’ve been robbed. Here’s why whole milk is actually better for us than skim milk.
1. Skim milk is not actually all that healthy
A lot of people opt for skim milk if they’re aiming for a low-fat diet. However, a low-anything diet has been totally disproven. Embarking on a low-fat diet eventually leads to unhealthy sugar and carb cravings. Additionally, it doesn’t actually have any relation to sustainable weight loss or heart disease prevention.
2. Fat is actually good for you
Whole milk is not as fatty as you’d assume. A 2016 study concurred that people who consumed higher levels of dairy fat had a 46% lower risk of getting diabetes. Fats are also part of our daily nutrients, and without them, we’d cease to exist.
3. It just tastes gross
It generally tastes like water by itself. The flavor aspect of milk is completely eliminated unless you’re using it with a food or in your daily Starbucks drink. You really just can’t enjoy a good glass of skim milk. It’s impossible!
4. It’s terrible for cooking
Unless a recipe specifies for non-fat or low-fat milk, skim milk will absolutely ruin your meal. The great part about whole milk is that it adds a nice, creamy texture that your meal probably calls for. Skim milk, having a watery flavor and texture to it, won’t be a friendly substitute.
5. It’s also not viable for baking
Similar to cooking, if your recipe calls for anything non-fat or low-fat, you’ll probably be fine. But otherwise, nix the skim milk on your baking recipe. Fat ultimately adds moisture and helps tenderize your baked goods. 0% fat equals a very dry and unpleasing pastry.
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C. Bohmont says
Very few dairy cows produce milk with more than 3% fat, so milk IS a “low fat” product to begin with.
If you are determined to reduce even this, then “reduced fat” (1, or 2%) will do this and still be somewhat useful in coking. BUT, THINK about it…how much fat are you actually removing from your diet? A small percent of that 8 oz is a VERY small amount of fat.