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Low-fat "light" Yogurts. I assume they're crap/bad. But exactly how?

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  • #16
    Like a Danish/Norwegian house elf?
    That's cute.

    And yes... in that location, northern, it was more likely that they could have skimmed milk more of the year.

    The peasant folk recognized it as rich enough to be seen as an offering. I like that.
    I imagine they didn't leave all of the cream for the nisse, but always left some.
    Good peasant folk were an ever superstitious lot.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


    • #17
      Whole Foods 365 greek, Mountain High, and Fage have great 0% and 2% versions. It's one of the few low-fat foods that doesn't taste like puke. If you can fit full-fat yogurt into your diet, then go for it, but I gotta cut calories somehow and I'll die before I eat egg whites.
      “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris


      • #18
        How does this: acesulfame potassium in any way sound okay?? If something's sweetened with stevia, or xylitol or erythritol... then okay, not so bad. In fact, I sweeten stuff with erythritol and stevia . But I don't buy anything that's sweetened with artificial sweeteners.

        Personally, though, I prefer my yoghurt with fat! I will buy full cream Greek yoghurt and then add a few berries and my own sweetener, if I get the urge for it.


        • #19
          Originally posted by sbhikes View Post
          Not only everything everybody else said, but brands like dannon or yoplait are basically dead foods. It's better to make your own......
          Right on! Hey I don't know for certain how dead dannon and yoplait are but I know that 24 hour yogurt done in the style of SCD yeild a TON of probiotic AND you can determine the quality of milk you use to make it to start with....which is of vital importance IMO. Check this out Healing Crow: The Great Yogurt Conspiracy. One well made point here
          Claim One (probiotics vs home made yogurt): "Our product contains 15 billion bacteria at the time of manufacture. It would take ten tubs of yogurt and a dozen bottles of kefir to get the same amount of bacteria."

          To answer this claim we went digging into the scientific literature. From several different references, we were able to determine an average concentration of yogurt. Homemade yogurt that is fermented for 24 hours, as recommended in the book Breaking the Vicious Cycle, will have an average concentration of 3 billion cfu/mL of yogurt. What does this mean? Well, if you were to eat a small bowl (500 ml) of 24 hour fermented homemade yogurt, you would receive 1.5 trillion beneficial bacteria - 100 times more bacteria than a 15 billion capsule.

          So BAM!
          Question why you should even be worried about eating the fat ( you shouldn't)....then look at all the crap they add to make non-fat palatable (sugar).....just not worth it IMO.

          I edited cause I was actually thinking bout homogenization for a second rather than low fat. Homogenization sucks too.
          Last edited by Neckhammer; 10-02-2012, 04:58 PM.


          • #20
            Originally posted by cori93437 View Post
            This always gets me...
            Existing in or as part of a tradition; long-established.
            Produced, done, or used in accordance with tradition.

            As a part of what "tradition"?
            Mostly a modern, electrical, big cow dairy farm, readily available refrigeration tradition...

            Before modern times it depended on location, climate, season, and status.
            If you were a regular farmer with a milk cow in a temperate zone, in the cool months, sure you skimmed the cream and saved it a few days to gather with the cream from other days, then made some butter.
            If you were rich and rand a large farm with hands to run a small dairy, those folks skimmed daily... possibly even in summer... because they didn't have to gather together several days worth of cream to get enough for a single batch. This was for rich people.
            But in the summer if you were a regular guy with a milk cow, you didn't skim that cream and save it for several days to get a batch to beat into butter... it would rot. You made yogurt, or cottage cheese, that day... at full fat and ate it. Or sold it, or traded it... Because to do otherwise was a waste.
            In other places where people didn't have cattle, and instead had sheep or goats (The first yogurts were from goat milk) there was no skimming unless the milk could be held at very cold refrigerator like temperatures for 3-4 days. Because goats and sheeps milk does not separate like cow dairy.

            Cow dairy taking over the world as the primary dairy is sort of modern as well... it goes hand in hand with that refrigeration.
            Back before that more people could afford and could feed a few family goats or sheep.
            Cows take a nice large pasture, sheep a rather smaller lot, goats... they will thrive on rocky ground and prefer scrub.

            Traditional... is a funny thing.

            Sure there is a place for some "low fat" dairy products... just don't forget why they exist.
            They were made when it was convenient for the people making them, seasonally.
            And according to location, type of dairy... so in some regions the people really never ate any low fat dairy at all... because it was very, very hard to separate the cream of the type of dairy they used.
            Butter and the skimming of cream didn't become a regular thing unless it was in a very rich household until the advent of modern times.
            The butter and cream went to the rich guy, or the cow owner in the seasons he was lucky enough to treat himself. The low fat left overs went to the kitchen maids and the dogs or pigs, or into the cow owners wife's cooking pot if she was really frugal... which she likely was.

            Even when large farms came about, and early factory processing came about, before milk trucks were refrigerated there were often entire summer deliveries of milk that were too clabbered by the time they reached the factory to be skimmed. They were used whole for full fat cheeses.
            So still seasonal... until very recently.
            Awesome to have some real perspective.


            • #21
              Originally posted by Neckhammer View Post
              Awesome to have some real perspective.
              Honestly, I have no problem at all with people who choose to eat the 0% and 2% yogurt or cottage cheese, or what ever dairy product...
              But do honestly and it for the right reasons... calorie restriction.

              "Tradition" really has nothing to do with it.
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.


              • #22
                Originally posted by cori93437 View Post
                "Tradition" really has nothing to do with it.
                I actually recall a thread where you laid a quite triumphant smack down on one choco for making such an assertion.
                Last edited by Neckhammer; 10-02-2012, 05:14 PM.


                • #23
                  Originally posted by Neckhammer View Post
                  I actually recall a thread where you laid a quite triumphant smack down on one choco for making such an assertion.
                  He never changed his position... but that didn't mean I wasn't right.

                  The lady I grew up milking/tending goats with with had more milk/culturing/cheese making knowledge in the tip of her 70 odd y/o pinkie finger than I will ever have.
                  But I did pay attention.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.


                  • #24
                    Processed foods are generally a no-no, those that replace fat with sugar are even worse. I have to say I was a yoghurt fan until I read the packaging and its typically 30g of sugar per 100g. Utterly ridiculous, thats often as much carbs as I'll get in an entire day.
           - Gaming, Food Reviews and Life in Singapore


                    • #25
                      Make your own yogurt!
                      Age 48
                      Start date: 7-5-12
                      GOAL: to live to be a healthy and active 100

                      "In health there is freedom. Health is the first of all liberties."
                      Henri Frederic Amiel