Stunning (to me) admission about full fat versus low fat dairy

(B Creighton) #21

Yogurt is not naturally low fat. The low fat yogurt is because they are using low fat milk to culture into yogurt. Goat milk is naturally homogenized, so the fat doesn’t separate out like in cow milk. Hence, it is not easy to get the fat out of goat milk. All goat milk I know of is full fat for this reason. Goat milk has a little less fat than cow milk and a little more protein. Obviously I make my goat yogurt with whole goat milk.

Goat milk actually tastes pretty good if they are fed grass, hay and grains. If they eat weeds, etc, the milk tends to take on a rather strong taste I don’t care for.

#22

But it’s all very subjective. Normal yogurt (everything but the Greek one) is extremely low-fat (to me but it’s objectively pretty lean). Milk is already low-fat and very watery so of course the watery yogurts are low-fat too.
I wanted to know numbers. I only like Greek yogurt because it’s always 10% fat here and while that’s still a modest fat content even though it’s high for yogurt, it is usable here and there.

Oh I didn’t know that!
I only tried one kind of goat milk with a specific taste. It may be the feed or may be my “sensitivity”, cow milk is very very mild and subtle, after all, probably most other animal milk has a stronger taste. The goat milk was still good, just different and even strange after all the cow milk I have consumed until then.

(Bob M) #23

The milk I get from Jersey cows is not low fat at all. Usually has a very thick amount of cream floating at the top. (This is raw, non-homogenized milk.)

#24

That’s nice but normal milk is lowish-fat. It’s milk, after all, mostly water. When we could buy raw milk from the cow, that wasn’t super fatty either. IDK what it was, somewhere between 3 and 5 % or what is the norm?
Someone on this forum wrote about milk with more cream than what it was supposed to come with (it managed to get more than its own share), lots of cream, lucky! :smiley:

(Bob M) #25

It might be the type of cow. I heard a podcast with a woman who was making and selling yogurt (low temperature pasteurization), and she was using milk from Jersey cows because she said they produced a large fat cap. She did say the fat cap varies depending on the time of year. Since she said that, I looked at my milk from Jersey cows, and there is a large amount of fat. Unfortunately, I can’t compare it to anything, because most milk in the US is homogenized and there’s no fat cap.

Here’s what milk supposedly is:

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About 48% fat by calories.

No idea how close that is to reality, though.

#26

We don’t have very fatty milk here, at least I never met one. I had raw milk from different towns and from a neighbour, all were pretty normal. But good :slight_smile: I am quite fine with the normal 2.8% milk from the supermarket too, some brands are tastier than others but all are good. It’s fortunate I am not super choosy, I say this in general as my milk consumption isn’t really big. If one goes for a proper shopping once per month, there are limits. I am glad if I can store 3 liters of milk in my fridge and part of it isn’t for me. But it’s fine, milk is low protein so not a great item for me. But quite pleasant here and then.

That’s pretty low. I had a very long time (decades) when I was unable to go that low for a whole day and on low-carb, even a meal was pretty much outside of the realm of possibilities.
48% would be great if it wouldn’t include all the sugar I don’t need…
Quark is even leaner, even the fattiest kind. No wonder I can’t eat it alone (well a bite or two if very hungry. or with a lot of sweetener, maybe, that’s nostalgic though I used sugar as a child).

#27

I remember hearing about C15 a few years ago, I think it was on Asprey, now it’s everywhere. If half of what’s being said is true, that’s going to be a permanent part of my slightly large supplement stack :smiley:

I figured once Fatty15 wasn’t the only game in town that it’d come down enough to make it worth it.

(Bob M) #28

@lfod14 From what I understand, there’s (quite?) a bit of epidemiological evidence that people with higher levels of C:15 in the blood are healthier. The people who formed that company started studying c:15 in animals, then in humans. They have a bunch of studies indicating improvement in humans. What they provide is C:15 that they’ve somehow created in a lab. It’s quite a small pill

I’d like to see what my blood levels are, but the test for this is $200. Seems high.

@Shinita I personally think about 50% of fat is high. I eat a lot of meat that’s about the same or less. I love ham, which is really low fat. Eat a lot of this, which is also 48% fat:

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It’s hard to me to eat higher fat. I’d like to try higher fat again, but it would have to be animal fat. That’s tough, because both store-bought chicken and pork are high in PUFAs, I can’t eat suet (upsets my stomach), and buying locally raised chicken and pork is way more expensive. Pork is at least $12/pound locally after processing. The fat is so much better, but you buy half a pig, and you’re spending quite a bit of cash.

(Bob M) #29

I found the study that I had listing fatty acids in milk. Unfortunately, they did not test odd-chain saturated fatty acids. Not sure why.

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Pretty low in PUFAs.

(Central Florida Bob ) #30

Maybe I’m being too critical, but I can’t take any lab seriously that can’t spell thrombogenic properly. They left out the “h”.

At least the Duck Duck Go search engine and AI say that’s not a recognized spelling.

(Joey) #31

Well put. Good science is f%$Ked.

#32

Yes I can understand that. But I was virtually unable to have a meal (and definitely a day) below 65% fat for a very long time. I minimized fat and got that level, it’s still an important barrier for me so if something is less fatty, it’s kind of lean to me, leaner than what I was able to eat in the past. I need some serious focus and one of my rare lean items to go below. It took years of training, some good new recipes and I still don’t think it ever will get really easy let alone automatic. But I can’t make things work with 65% fat or more, apparently.

I like ham with 50% visible fat. But the leaner (and good) kind is good too, for a few slices… I almost never eat ham as I can’t buy proper ones in supermarkets and if it’s a farmer’s market, I rather go for some nice marbled smoked pork chuck (and we are around 65% fat again. perfect fattiness for pork if you ask my tastes).

#33

You’ve just answered a niggle I have been observing. Mrs Bear drinks tea. I don’t. She insists on drinking it with skim milk. Which might help bind up some oxalates. She says it’s because the ‘flavour’ is low fat. I thought fat was a texture. But I’m now suspecting it is because skim milk is sweet.

#34

All milk is sweet but indeed, normal milk isn’t so much (partially that’s why I buy it). Milk from milk powder is super sweet, just like lactose free milk. As I never had skim milk, I can’t compare.
But I like fatty dairy in my coffee or cocoa or egg milk. I don’t need much so it’s not much fat but without even that? I can’t imagine. Fat is nice and smooth and adds to the taste and texture. In coffee, I am fine with lower-fat things like 10% cream and egg milk with only whites but some fat is needed, most probably. For me.

(Brian Dixon) #35

Follow the money … people get mad when it threatens their business, e.g. Tylenol and changes to no-artificial colors/flavors/fragrances etc. And of course, some are just easily offended. I just wait until things smooth out and evidence builds for or against someone’s conclusions.

(Kirk Wolak) #36

Well, the challenge is that at many levels, there are various people involved and special software in creating some of the labels. (I am working with a company that produces food labels, and found something similar. It was an imported file from years ago with a Typo, nobody reviewed it). Modern Tools, though, should have a spell checker!

(Central Florida Bob ) #37

My guess is that any of us who work in businesses with their own vocabulary, probably most businesses, will have seen things like this. On top of that, I’ll be the first to admit I have an odd sense of humor. Things like that misspelling catch my eye and prompt the “why should I trust your word?” reaction.

(KM) #38

Well sure, trombogenic. You know, like … what a trombone would make.

Wah waaaahhh …

:woman_facepalming:t2:

(B Creighton) #39

Goat yogurt is about 6-7% fat. About 4.5% is “saturated.” It has slightly more polyunsaturated fats than cow’s milk. About 30% of the fat is MCTs. That is quite high - one of the best sources on the planet. Sheep milk is similar. I don’t know the level in “low fat,” but low fat milk is usually about 2%. Again, that is found in cow’s milk. As far as I know there is no low fat goat yogurt available.

#40

From a practical keto-dietary perspective, full fat dairy makes the most sense because it provides you with more calories from fat. Especially helpful when you’re trying to make sure you eat more fat than protein.

Fat is one of the things that makes milk nourishing for a growing mammal, so to me it’s never made sense to reduce it. It’s there for a reason. The medical team in my keto research study last year said always go for full fat dairy, but also make sure you eat plenty of plant-based fats to balance out the saturated fat.

I also work at a grassfed beef farm, and we have our beef tested for nutrient density. It’s definitely more nutritious than conventional beef, but grassfed dairy is even massively more so.

Full fat all the way, and grassfed if you can.