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Originally Posted by Alcoholiday
so why is skim milk so much worse than any other kind?
aren't all of the milks that you buy in the store pasteurized anyway? So, isn't most of the good stuff (and some bad), killed off anyway, no matter how bad you make them?
What's the best source of fats? Does it even matter anymore?
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Some ofthe article is just painful,
Lets take a couple
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Whereas normally the grass-fed creatures had omega-6/omega-3 fatty acid ratios more consistent with wild game or wild salmon, the corn-feeding turned them into hoofed heart attacks in waiting, the ingestion of which slowly clogged the nation's arteries.
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Would be good, except nations eating cattle that are grass fed also suffer a lovely range of cardiovascular consequences. Ratio of n3-/n-3 means little in the face of quantity...
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Furthermore, removing all the fat makes it hard or even impossible for your body to absorb the fat-soluble vitamins that are the very reason some people drink milk in the first place!
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makes the same retarded arguement that others do. Fat soluble vitamins are typically taken across the gut on the back of specific transporters. Fat is not required for this process. The probelm with trying to get fat soluble vitamins from a skim milk is that the fat is removed, along with the fat soluble vitamins. If they are not there, you cant absorb them.
But of course, it was all put together to promote their magic food...