(NaturalHealth365) What was once industrial waste is now one of the most profitable dairy products in the world. Skim milk is a serious money maker – not only for the dairy industry, but also for several other processed food companies. In fact, skim milk has become the darling of the food industry for its profit-making abilities.
At the risk of upsetting skim milk users – the truth needs to be told. Orginally, fat-free and low-fat milk were never designed to be a ‘health’ food.
The dirty little secret history of skim milk
Turning an industrial waste into a health food takes time – especially when trying to profit off millions of ‘uneducated’ consumers. At first, the byproduct of cream was not only considered useless, but quite unappetizing. When cream is skimmed, from milk, the remaining byproduct is a watery-like substance – with a bluish tint and a chalky taste.
In the 1920s, the streams in rural areas with cheese factories and creameries festered with rotting dairy discharge. Many creameries had no access to a city sewer. In fact, by 1930, only 17 percent of waste released by Wisconsin milk plants was treated, leaving 42,513 pounds of untreated skim milk and other byproducts to be drained into the state’s waterways.
Tourists who ventured to the countryside to be energized by fresh breezes found that breathing the foul air of these byproducts made them feel nauseated.
Is skim milk really good for us?
To answer this question – it’s good to know a little history. At the turn of the twentieth century, skim milk was converted into condensed milk. This was done by putting the liquid into a vacuum pan at 100-120 degrees – until sufficiently concentrated and then adding sugar.
In the 1920’s, this is how skim milk was marketed to the public.
Another use for the left-over skim milk was the production of casein, the main protein in milk. Casein is used in processed foods and adhesives, paints and other industrial products. Casein fibers extracted from skim milk soon replaced fur in hats and were used to upholster car seats.
Farm animals get fat by eating skim milk
By the 1930s, dry milk manufacturers suggested that their product would help chickens and pigs grow quickly. By the mid-1940s, manufacturers started looking for other marketing avenues. Members of the dairy industry started a campaign that was signed into law.
Skim milk gets a ‘face lift’. The name of dried skim milk was officially changed to non-fat dry milk. This way ‘dried skim milk’ would still be sold to farmers and ‘non-fat milk’ would be marketed to those uneducated consumers as a weight loss dairy product.
Naturally, unsuspecting physicians were encouraged to recommend it for weight loss and pediatricians were told that all children over the age of two should be consuming skim milk. By 1960, farmers were selling 88 percent of their skimmed milk and making lots of money.
Warning: fat-free skim milk causes cancer
Fat-free skim milk sometimes has an ingredient not listed on the carton, and that is powdered milk solids. This is done to whiten, thicken and make the skim milk resemble the taste you expect from milk.
In the manufacturing process of powdered milk, liquid milk is forced through tiny holes at very high pressure, which causes the cholesterol in the milk to oxidize. Oxidized cholesterol contributes to the buildup of plaque in the arteries.
Dairy manufacturers are not required by the Food and Drug Administration (FDA) to label the powdered milk as a separate ingredient, because it’s still technically just ‘milk’ – the single ingredient found on the list.
According to a 2007 study conducted by the University of Hawaiil, epidemiological data suggest that the consumption of low-fat and non-fat milk may be correlated with an increased risk of localized or low-grade prostate cancer tumors.
A second study, by researchers from the National Cancer Institute at the National Institutes of Health, found that skim milk was linked to advanced prostate cancer.
The consumption of low-fat or non-fat milk may increase the risk of malignancy, according to the results of two studies published in the American Journal of Epidemiology.
Are whole (unprocessed) dairy foods any healthier to eat?
A study published in the Annals of Internal Medicine found that those who ate whole milk, butter, and cheddar cheese had about a 60 percent lower risk of developing adult-onset diabetes – over 14 years – than those who opted for skim milk and fat-free yogurt.
Other research has shown that full-fat dairy products (in small quantities) may help with weight control. In fact, women who had a daily serving of full-fat cheese gained 30 percent less weight than those who consumed reduced-fat products.
An important nutritional point must be made.
Low-fat and fat-free dairy products have no real nutritional value – because the vitamins and minerals found in milk are fat soluble. When you take away the fat, you take away the body’s ability to absorb these valuable nutrients.
Make intelligent food choices and you’ll be rewarded with a happy, healthy life.
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About the author: Jonathan Landsman is the host of NaturalHealth365.com, the NaturalNews Talk Hour – a free, weekly health show and the NaturalNews Inner Circle – a monthly subscription to the brightest minds in natural health and healing.
Reaching hundreds of thousands of people, worldwide, as a personal health consultant, writer and radio talk show host – Jonathan has been educating the public on the health benefits of an organic (non-GMO) diet along with high-quality supplementation and healthy lifestyle habits including exercise and meditation.
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