Is Skim Milk Making You FAT and Sick? — National Fox News Covers Raw Milk Rally

Finally, truth of the low-fat and non-fat dairy con is going mainstream. The skim milk is more associated to weight gain than whole, full-fat milk and this article tells why. Added to some skim milk is powdered milk solids which are high in dangerous oxidized cholesterol and forms arterial plaque.

Other health problems of nearly all milk on the market is caused by the nutrient-depleting pasteurization and the protein-fracturing, fat-micronizing, oxidative homogenization process–not to mention genetically-modified growth hormones and artificial vitamin D. Consumers are being milked and skimmed in more ways than one. The promise of weight loss and healthier hearts by drinking skim/lo-fat products is false and actually seems to cause weight gain and more artery clogging. Then the  milk conglomerates, many call them the milk monopoly, take the good fats they took away from you and sell it back to you at higher profit margins in other products.

This article Paul John Scott on CNN today Is Skim Milk Making You Fat? first appeared in Details Magazine last month. (It now appears CNN has removed the story) Here are some extracts that stood out for me:

In 2003, the Cochrane Collaboration, a respected source for unbiased reviews of research, compared low-fat diets with low-calorie diets and found that “fat-restricted diets are no better than calorie-restricted diets in achieving long-term weight loss.” As Walt Willet of the Harvard School of Public Health wrote in the American Journal of Medicine, “Diets high in fat do not appear to be the primary cause of the high prevalence of excess body fat in our society, and reductions in fat will not be a solution.”

Interesting that the Cochrane Collaboration (based in Australia) also holds over 50 studies that  all say flu shots do not help prevent flu–any more than placebo (sugar pill). This came out in my 2009 article called the Swindle Flu. Scott continues,

It’s becoming widely accepted that fats actually curb your appetite, by triggering the release of the hormone cholecystokinin, which causes fullness. Fats also slow the release of sugar into your bloodstream, reducing the amount that can be stored as fat. In other words, the more fat in your milk, the less fat around your waist. Not only will low-fat milk fail to trim your gut, it might even make you fatter than if you were to drink whole, according to one large study. In 2005, researchers from the Harvard School of Public Health and other institutions studied the weight and milk consumption of 12,829 kids ages 9 to 14 from across the country. “Contrary to our hypothesis,” they reported, “skim and 1% milk were associated with weight gain, but dairy fat was not.”

But surely low-fat milk is better for your heart? We are often told to watch our consumption of dairy because it raises our bad cholesterol, the kind known as LDL. But LDL comes in at least four varieties, and only the smallest and densest of them are linked with heart disease. Dairy fat, it turns out, affects only the large, fluffy kind of LDL—the benign kind.

To turn skim milk white, “some companies fortify their product with powdered skim,” says Bob Roberts, a dairy scientist at Penn State. Powdered skim (which is also added to organic low-fat milks) is produced by spraying the liquid under heat and high pressure, a process that oxidizes the cholesterol. In animal studies, oxidized cholesterol triggers a host of biological changes, leading to plaque formation in the arteries and heart disease, Spanish researchers reported in 1996. “OCs are mutagenic and carcinogenic,” they wrote. In 1998, Australian researchers studied rabbits fed OC and found that the animals “had a 64% increase in total aortic cholesterol” despite having less cholesterol in their blood than rabbits fed natural sources of the substance. (Read Is Skim Milk Making You Fat?)

It is permissible to have adulterated and dangerous milk-based products being sold, marketed and subsidized  by USDA and their corporate partners in schools, nursing homes, hospitals and jails and everywhere you turn.  Twenty percent of Americans get sick soon after drinking a glass of any kind. The real fresh genuine, wholesome, full-fat, unprocessed milk from pastured cows is essentially outlawed in most states and is targeted to be banned everywhere in the US under the federal Healthy People 2020 program. Before the coverage on national Fox News to make the point, a brief commercial:


If you’ve Got Real Milk, browse our iShop or view our affiliate ads on the right.

15 responses to “Is Skim Milk Making You FAT and Sick? — National Fox News Covers Raw Milk Rally

  1. It does not surprise me CNN has taken the article down– at least I cannot find it now. The milk and food industries may have gotten upset=and they help pay for CNN programming.


    Ron Paul
    May 18, 2011

    On April 20th, after a year-long undercover sting operation, armed federal agents acting on behalf of the Food and Drug Administration (FDA) raided the business of Pennsylvanian Amish farmer Dan Allgyer to prevent him from selling his unpasteurized milk to willing, fully-informed customers in Maryland. Federal agents wasted a whole year and who knows how many of our tax dollars posing as customers in order to catch Allgyer committing the “crime” of selling his milk. He was not tricking people into buying it, he was not forcing people to purchase it, and there had been no complaints about his product. These were completely voluntary transactions, but ones that our nanny-state federal government did not approve of, and so they shut down his business. The arrogance of the FDA and so many other federal agencies is simply appalling. These types of police state raids on peaceful businessmen, so reminiscent of our tyrannical federal drug war, have no place in a free society.

    The FDA claims its regulatory powers over food safety give it the authority to ban the interstate sales of raw milk, but this is an unconstitutional misapplication of the commerce clause for legislative ends. As we have seen, if the executive branch feels hamstrung by the fact that our framers placed lawmaking authority in the Legislative Branch, they simply make their own laws and call them “regulations.” We all know how the Environmental Protection Agency (EPA) uses such bogus regulation authority to harass, hinder, and shut down countless other legitimate businesses. Sadly, Congress has been far too lax for far too long as the executive branch continues to encroach on its areas of responsibility and thereby undermines our system of government.
    Most Americans understand that if you don’t want to drink unpasteurized milk you simply do not buy it. But the federal government solution is pre-dawn raids which destroy the livelihoods of honest, hardworking families in this time of continued economic hardship.

    I am outraged by this raid and the many others like it, and that is why last week I introduced HR 1830, a bill to allow the shipment and distribution of unpasteurized milk and milk products for human consumption across state lines. This legislation removes the unconstitutional restraint on farmers who wish to sell or otherwise distribute, and people who wish to consume, unpasteurized milk and milk products.

    Many Americans have done their own research and come to the conclusion that unpasteurized milk is healthier than pasteurized milk. These Americans have the right to consume these products without having the federal government second-guess their judgment or thwart their wishes. If there are legitimate concerns about the safety of unpasteurized milk, those concerns should be addressed at the state and local level.

    I am hoping my colleagues in the House will join me in promoting individual rights, the original intent of the Constitution, and federalism by cosponsoring this legislation to allow the interstate
    shipment of unpasteurized milk and milk products for human consumption.

    If we are not even free anymore to decide something as basic as what we wish to eat or drink, how much freedom do we really have left?

    This post taken from Ron Paul’s House website.

  3. Just another reason why I am so happy to buy WHOLE milk! Not only does it taste much better, but its better for our bodies!

  4. michelle gallik

    Thanks for your great articles and this one is great. I also learned on my SCD forum that skim and nonfat milks have added lactose.

    It all adds up to YUCK !

  5. Pingback: Is Skim Milk Making You FAT and Sick? — National Fox News Covers Raw Milk Rally (via Journal of Natural Food and Health) | The Chronicles of Johanan Rakkav

  6. May 16, 2011 | Contact: David Orenstein | 401-863-1862

    Good for you
    Though high in saturated fat, dairy products such as milk, cheese, yogurt and buttter didn’t contribute to heart attack risk in a study of thousands of people in Costa Rica, researchers said. They suspect that beneficial ingredients in the products offset the risk from the fat. Credit: Maris Zemgalietis, iStockphoto
    Analysis of dairy intake and heart attack risk found no statistically significant relation in thousands of Costa Rican adults. Dairy foods might not harm heart health, despite saturated fat content, because they contain other possibly protective nutrients, researchers say.
    PROVIDENCE, R.I. [Brown University] —Dairy products can be high in harmful saturated fat but not necessarily in risk to the heart. A newly published analysis of thousands of adults in Costa Rica found that their levels of dairy consumption had nothing to do statistically with their risk of a heart attack.

    “Things like milk and cheese are very complex substances,” said Stella Aslibekyan, a community health graduate student at Brown University and the lead author of the study, published in advance online May 4 in the journal Nutrition, Metabolism and Cardiovascular Diseases. “We looked at [heart attack risk and] dairy products in their entirety and then looked at separate components of those dairy products, including fats, and it turns out that the results are null. Perhaps the evidence is not there.”

    Rather than suggesting that the saturated fats in dairy products are harmless, Aslibekyan and co-author Ana Baylin, an adjunct assistant professor of community health at Brown, hypothesize that other nutrients in dairy products are protective against heart disease, for all but perhaps the highest dairy consumption quintile in their study. The potentially beneficial nutrients include calcium, vitamin D, potassium, magnesium and conjugated linoleic acid (CLA).

    To conduct the study, Aslibekyan and Baylin analyzed data on 3,630 middle-aged Costa Rican men and women who participated in an epidemiological study between 1994 and 2004 by co-author Hannia Campos of the Harvard School of Public Health.

    They split the study population between two equal groups: 1,815 “cases” who had non-fatal heart attacks and 1,815 comparable “controls” who did not. The researchers looked not only at the subjects’ self-reported dairy intake, but also at measurements of dairy fat biomarkers, namely 15:0 and 17:0, in their bodies.

    What they found is that the dairy intake of people who had heart attacks was not statistically different than the intake of people who did not. After breaking people into quintiles, based on their dairy consumption amount, there was no significant linear relationship between consumption and heart risk, even among the most voracious consumers. The highest consumption quintile consumed an average of 593 grams of dairy foods a day.

    When the researchers controlled for such risk factors as smoking, waist-to-hip ratio, alcohol intake, and physical activity, the lack of a statistically significant association between dairy intake and heart attack risk remained. They also tracked and adjusted the data for levels of CLA and calcium and found they may have a protective effect. Protective effects lessened in the highest quintile, however.

    Baylin likened the nutritional complexity of dairy products to that of eggs, which were once a source of intense consumer concern because of their cholesterol content, but are now viewed in a more complex way because they, too, have seemingly protective nutrients.

    “The message is that it is important to look at the net effect of whole foods and dietary patterns and not only isolated nutrients” Baylin said.

    Since conducting the study at Brown, Baylin has been appointed an assistant professor of epidemiology at the University of Michigan School of Public Health. Aslibekyan, who will graduate from Brown May 29 with a PhD, is already employed as a postdoctoral scholar at the University of Alabama at Birmingham.

    The National Institutes of Health funded the research with grant HL60692.

    Editors: Brown University has a fiber link television studio available for domestic and international live and taped interviews, and maintains an ISDN line for radio interviews. For more information, call (401) 863-2476.

  7. Liz Van Savage

    I have heard of some skim milk having a richer flavor and higher protein content ( endorsed by GoodLife) it’s pushed as a “diet” product. I am wondering why the organic skim milk I buy does not list the additives mentioned in the article. Aren’t they required to do that?

    • The author says some skim milk has the milk solids. Organic milk producers are adding something artificial now that is causing problems–but that is on the label if it has it–I cannot recall now but Cornucopia Institute has the info on it

  8. Alan Watson said • 70 percent of the milk consumed in schools is non-fat flavored milk (chocolate and strawberry) that contains as much sugar ounce per ounce as a Mountain Dew. So skim and non-fat pasteurized milk are highly processed foods that are contributing to obesity and all major chronic diseases.

  9. Augie,

    What a great article. Keep them coming.

    We know from well documented research in Europe that homogenizing is dangerous and contributes to clogged arteries. You can buy full fat pasteurized milk without homogenization in European markets.

    But why would you want it, when you can buy fresh whole milk unadulterated as God made it, in automatic milk machines all over the county? It keeps for a week to 10 days, and you should be drinking it way before then.

    But alas, in the US we don’t have this service because fresh milk is a “potentially harmful substance.” I would say that pasteurized, super skim, is a dangerous product to be kept away from all children, adults, and seniors, of all ages. Not fit for man nor beast. We stick it in the back of the fridge, pull it out occasionally , and then eventually, it is spoiled. Stinky. And we have to pour it out.

    Raw milk is so delicious, it dosent last long.

    And what is milk without all its component parts? Nature has a way of creating food which is complete only with all its constituent parts. Such as the yolk and the white. Same for milk.

    Why separate it, heat it, beat it, spray it? Only to create more products that the food industry can capitalize on and sell to an unknowning public. Then spend billions marketing the garbage they created.

    Sylvia Onusic.

  10. You are so right, Sylvia — grass-fed raw milk doesn’t last long because it’s so delicious that it gets consumed quickly! And when not consumed quickly and left for some time, whether refrigerated or not, it becomes naturally soured and suitable for making other foods. Unlike pasteurized, homogenized milk which just rots and putrefies and must be discarded.

    I marvel at the thought of having what you have in your homeland and around Europe — self serve vending machines of fresh, pure, raw milk. And governments that actively support and encourage it because they know it contributes to the health of their citizens and to the food security and sustainability of their countries.

    Here’s a wonderful post to continue the discussion about how skim milk makes you fat (and sick):

    Beth C.

  11. It is my understand that there is no requirement to label milk when you add fillers. This is certainly true for adding powdered milk to skim milk. They are both non-fat milk products. One is liquid a the other solid so the result can still be called milk. If you have ever seen real skim milk you will know right away why they need an additive. It is almost clear and light blue in color. It flows like water. Not at all appetizing. So if you see a bottle that reads skim milk and it looks white rather than light blue, you can be sure that something has been added.

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