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No Offence Joy Bauer…

June 29, 2011

…But I have to disagree with you. I understand we have different backgrounds; you are a certified nutritionist and I have a certificate of completion from an accredited culinary school. We both share the common goal of spreading health education, however our messages are very different. You talk numbers, I look at the big picture. Let’s start with whole milk. As its name clearly states, whole milk is in its WHOLE form, as opposed to milks lower in fat, where percentages of fat have been skimmed off. There is something to be said for drinking and eating foods in their entirety. I can’t really win this argument because the majority of milk we find in grocery stores has been (ultra) pasteurized (heated to “guarantee” safety and extend shelf life) and homogenized (spun at high speeds to disperse fat and extend shelf life), however I’m not afraid of saturated fat from a good source (organic, pasture raised cows). Essential fatty acids keep tissue fluid and have a positive-liquid-flexible effect. You on the contrary always reference saturated fat as “artery clogging”.

Let’s look at the egg as another example. I say eat both parts and your vote is for egg-whites only, to avoid fat and cholesterol. Here’s another little lesson about cholesterol for my readers. If you eat cholesterol (i.e. saturated fat) your body will stop producing it, in order to balance itself naturally. If you don’t consume foods with cholesterol, your body will produce it. Cholesterol “levels” are relatively arbitrary and depend on genetics. You need cholesterol in your body for cell function; to keep things moving.

Okay let’s get back to milk. You suggest drinking skim or soy milk. If we are specifically talking about fat grams, you are right, skim has none and soy has very little, but what is actually left in skim milk if you’ve heated, spun with force and removed the fat from whole milk? Virtually nothing, which is exactly why you see such products fortified with additional vitamins. Unless your soy milk has no sugar added, I hate to break it to you folks, but you might as well eat a candy bar. I love nut milks, but they too have added flavor, sugar and stabilizers.

Lesson in the end: everything in moderation, but for those of you who like whole milk, a little in your morning cereal or a splash of cream in your coffee isn’t going to kill you (and I beg you, throw away your fat-free Half & Half!).

 

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3 Comments leave one →
  1. jennifer permalink
    June 29, 2011 5:05 pm

    I could not agree with you more!!! Great blog Hanna!

  2. Isa permalink
    June 30, 2011 7:41 am

    Well said, Hanna!

  3. July 1, 2011 2:22 am

    I am really excited to discover your blog! Michael Pollan changed the way I look at food, and driving across Texas two years ago I made a vow not to eat meat, so I am always looking for new approaches to cooking and eating!

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