Tag: milk

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I’m a little surprised people are still studying this, since it’s been studied before with the same results:

After 12 weeks, researchers found no meaningful differences in weight gain, body composition, or cholesterol levels between people following the low-dairy diet and those eating three servings of dairy each day. Participants consuming more dairy, however, showed improvements in blood pressure and consumed more calcium, protein, and vitamin D.

“Those that had three servings of dairy didn’t have adverse levels of blood cholesterol or lipids or evidence of insulin resistance,” says Anderson.

Source: For decades, we were told to choose low-fat dairy. New research says otherwise | ScienceDaily

I would argue that that full-fat dairy is “minimally processed.” (Mixing the milk of multiple cows, pasteurizing, and homogenizing, means it’s not unprocessed.) I argue that skimming off half (or nearly all) of the fat crosses the bar to “processed,” but even if you don’t draw that line where I do, it’s still more processed. And just on general principles, I generally assume that less-processed food is better than more-processed food.

But with full-fat dairy you don’t have to go by general principles. We have multiple studies over years and years that show unequivocally that it’s healthier food.

And, I guess, now we have another.

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Jackie started noticing some years ago that waiters seemed not to understand that cream is an actual, specific thing. Waiters would offer her cream for her coffee, and then bring some industrial concoction of water, corn syrup, tropical oils, and mono- and di- glycerides (sometimes including some milk solids).

She learned to ask for milk instead, because even waiters seem to understand that milk is an actual, specific thing.

This week, for the first time, we observed the reverse. The waiter offered to bring “creamer,” so Jackie said she’d drink her coffee black. I’m new enough to drinking coffee that I’ve never had creamer, so I figured I’d give it a try and said, “Sure, bring some creamer.”

The waiter brought actual cream.

I can see restaurant owners urging waiters to offer cream when what they’re bringing is some much cheaper substitute, the same way they tell waiters to claim that the vegetables are fresh when they’re actually frozen. But no one would think it made sense to offer some cheap substitute and then bring the real thing.

The only explanation I can think of is that people these days don’t know what cream is. And I guess that makes sense. When my parents were kids, people still got unhomogenized milk, where the cream would literally rise to the top, so they knew it was an actual, specific thing. But we’re now two generations removed from that. Plenty of time for people to forget what cream is.