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Thread: milk fat good or bad ?

  1. #1

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    Whats the fat like from milk good or bad ?
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  2. #2
    Dianabol Guest

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    Greetings, thedon.
    Milk fat, in its unadulterated form (raw, uncooked but certified free of contaminants) is a very good fat to take. Interestingly, natural sources of CLA comes from beef, milk fat and fat in cheese. Furthermore, your fat soluble vitamins (A, D and K and perhaps, E?) in milk are dissolved in the fat. Skim the fat off and you lose these vitamins.
    What makes milk fat bad would be the heat damage it undergoes via pasteurization or worse, UHT (ultra heat treatment). The homogenization of milk prevents the fat from appearing as a seperate layer on top the milk, but it also means that the fat is now an alteration of its natural, original state. Read somewhere that this itself makes milk fat toxic...
    If you are able to get your milk raw but certified free of contaminants (one or two states in the US has this...) then by all means indulge yourself. If you are like the rest of us, who are restricted by nanny-state laws, then your milk-fat would be damaged by such processes mentioned above, and you'd be better off avoiding milk fat as you would a hydrogenated fat or a heat damage fat.
    Godspeed, and happy HSTing.
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  3. #3
    Join Date
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    Quote Originally Posted by [b
    Quote[/b] (Dianabol @ Jan. 07 2003,4:19)]What makes milk fat bad would be the heat damage it undergoes via pasteurization or worse, UHT (ultra heat treatment). The homogenization of milk prevents the fat from appearing as a seperate layer on top the milk, but it also means that the fat is now an alteration of its natural, original state. Read somewhere that this itself makes milk fat toxic...

    Homogenization breaks the large clumps of milk fat up into smaller collections, this just stops them aggregating and forming the cream. While it may seperate some fatty acids from the glycerol backbone it has NO effect on the fatty acid composition of the protein.
    The heat used for pasterization is too low to cause any real effect on the fatty acids (63deg or 72deg depending on the process used)
    UHT possibly has an effect, but would be small as the time period is rather short.

    Milk fat has the reputation of being bad, because it is predominantly Saturated fat, especially the truely cholesterolameic fatty acids (myristic has the strongest effect on cholesterol)
    Raised cholesterol levels is associated with increased risk of atherosclerosis
    Saturated fats are also potentially inflammatory (another potential cause of atherosclerosis)
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  4. #4

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    I dunno if australia does that to there milk , if they do how much fat is good from it i uasally get 100g or so fat a day from milk i'd need to find somthing to change it with ..
    Heres some milks we have in aus
    http://www.dairyfarmers.com.au/inter...ducts/milk.jsp
    there nutritional info
    http://www.dairyfarmers.com.au/interne....ion.jsp


    What to use ?
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  5. #5
    Dianabol Guest

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    Greetings, thedon.

    If you can, try to find the product called Wheylite. Apparently, it's a whey protein powder as a casein/soy alternative priced competitively too.

    This is only available in the Eastern States though. I saw the advert for it on the back of a Woolworths GoodTaste magazine.

    Not too sure if it's still on the shelves but you can try.

    Some interesting articles on the benefits, or otherwise, of milk for your reading pleasure:

    http://www.notmilk.com/

    http://www.all-organic-food.com/milk.htm

    The second link has its articles backed by genuine journal references so it's definitely worth a read.

    Godspeed, and happy HSTing.
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  6. #6
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    Quote Originally Posted by [b
    Quote[/b] ]http://www.notmilk.com/
    This is one of the worst sites on the internet
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    The difference between stupidity and genius is that genius has its limits.

    Albert Einstein
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