Take the Fat Out – Put the Sugar In
How a box of “milk” is transformed into a sugary drink.
The WIC (Women, Infants and Children) program and the school lunch program mandate by law, tasteless 1% or nonfat milk only can by bought with vouchers or served in school lunch rooms.
The School Lunch Program, here in America, mandates that this tasteless milk can be flavored so long as the milk is Nonfat. In other words, sugary chocolate or other flavorings can only be added to nonfat milk. This rule essentially transforms that “milk” into a sugary drink.
What’s the result?
The milk becomes a sugary drink, with close to the same carbohydrate grams per ounce as a soft drink.
When faced with a choice, which will children choose – tasteless milk or sugary chocolate flavored milk?
We all know the answer.
Milk Fat and Carbs Compared
3.5% Fat Whole Milk – 48% Fat, 31% Carbs
2% Fat Milk – 32% Fat, 39% Carbs
1% Fat Milk – 20% Fat, 46% Carbs
Non Fat Milk – 6% Fat, 54% Carbs
The lower the fat percentage, the higher the percentage of carbohydrates in a child’s diet.
Why does the fat percentage of milk differ from the fat percentage of the calories?
In other words, why is whole milk, 3.5% fat, but the fat percentage is somewhere close to 48% fat?
The 3.5%, 2%, 1% milk number means how much the fat weighs as a percentage of the total weight of the milk.
Milk is a liquid, so a lot of the content is water.
Of that total weight, the weight of the fat is calculated.
The calories in fat are calculated by how many grams of fat are in the liquid.
Fat is close to 9 calories per gram, so when I calculate the fat percentage in milk, I just take the number of grams of fat, multiply them by 9 and divide them by the total calories in the milk.
This is the same thing you will do when calculating the percentages for your diet.
Here’s a handy chart from Wikipedia:
Low Fat Yogurt
Here’s another so called “healthy” item given to kids.
This yogurt was made with Nonfat Milk, with added starch and sugar.
When you take the fat out, the flavor goes with it, so in order to get kids to eat it, you must make it sweet.
How much difference taking the fat out of yogurt makes.
This is full fat yogurt, similar to the way it’s been made down through the centuries.
Look at the ingredient (yes, just one ingredient) on this one – Cultured Grade A Milk.
The Low Fat policy makers have systematically taken the fat out of our food and added sugar.
For thousands of years, our ancestors ate whole, full fat foods.
But now, our kids are told in order to be healthy, we must take the natural fats out of foods.
Here’s an interesting chart from Wikipedia about how raw milk is turned into all those delicious foods mankind has been eating for thousands of years.
Information on this site is provided for informational purposes only and is not meant to substitute for the advice provided by your own physician or other medical professional. Individual Results may vary.
4,554 total views, 6 views today