From the very beginning, humans have been taught to have a negative attitude towards fat. “Only one dessert, Louise! Too many and you’ll get fat,” you’ll hear your mother tell you countless times as a kid. It trains your brain to think every time you see the words “low fat” or “fat free,” the product must be healthier than its higher fat counterpart. But what if this low fat praise is a sham? What if fat was actually good for you, and that water-thin skim milk you’ve been drinking to cut down on some pounds is actually worse for you than higher fat content milk? Together, scientists and nutritionists alike are debunking this fat myth, allowing whole milk to finally have its moment to shine.
It is unarguable that anything in excess becomes bad for the body after a while; you can even eat too many apples! However, the real culprit of detrimental overindulgence is the excessive avoiding of healthy fats your body necessitates for proper functional performance. While having a lavish attitude towards fats might seem like the risk for diabetes, obesity, and heart disease would become higher, intaking a decadent amount of sugar and carbohydrates as calorie replacements for the fat your body misses out in consuming reduced fat milk actually puts the body at an even higher risk for disease than whole milks, butters, and other fatty dairy products.
So how does a myth like this start? Is it because we expect healthier foods to taste worse than high-calorie foods? Perhaps, but regulating the nutrients your body intakes by assuming the better foods for your health are the ones that don’t taste as appetizing isn’t exactly the most productive nor accurate path. In recent data collected in the Nurses’ Health Study of Health Professionals Follow-up Study, it has been shown that those who consume high fat milks receive several different byproducts low fat milks do not provide, byproducts with the ability to lower the risk for diabetes by around forty-six-percent. Seems nutty, right? The thing is, if we break it down, it makes a whole lot of sense. To function, our bodies need nutrients, regardless of their reputation in health journals or magazines, so while skim milk might have a lower fat content, by default, it has a lower nutrient content and the potential for greater health risks.
The last thing we want you to do after reading this is chug whole milk by the gallon, but maybe with this new information, dumping the fat free milk for some nutrient-rich milk might be in your near future. Here’s to proving government-regulated dietary guides wrong, and to listening to your body’s needs this time around.
Since the 1980s, yogurt has been touted as the perfect breakfast or snack for working and busy women through ads highlighting their calorie count (much smaller than the the calorie count of the desserts they’re engineered to taste like), easy-to-pack packaging, and nutrition. Today, a jaunt down the dairy aisle of your local grocery store will reveal a nearly endless selection of flavors, consistencies, health benefits, and traditions among countless yogurt companies, both local and international. If you’ve ever left the yogurt aisle dazed and confused by all the types of yogurt there are at your fingertips, here’s a cheat sheet for you to reference.
By definition, all yogurt is a milk-based substance that has fermented with the help of a bacteria culture that turns the milk more viscous and slightly tart. The lactic acid that is produced as a result of the bacteria’s respiration help the milk to last longer, so for much of history, yogurt was used to store milk beyond its standard shelf life. What makes each type of yogurt different has to do with the type of bacteria that is used in the fermentation process, the length of that process, and the straining process they’re subjected to.
Standard Unstrained Yogurt:
Your standard run of the mill yogurt will likely be made with 2% or whole milk. The process entails heating up the milk-bacteria mixture to activate the process and then allowing it to cool. Afterwards, the whey is mixed in (rather than strained) to produce the smooth texture usually associated with yogurt. Boasting about 10 grams of protein per cup, this is what most Americans picture when they hear “yogurt.”
Having sprung into popularity over the past few decades, Greek yogurt has become a fan favorite for its thick texture and high protein density. After the milk and bacteria are combined, heated, and cooled, a significant portion — but not all — the whey is drained, leaving a viscous and tart substance perfect for eating plan or dipping fruit. Greek yogurt offers eaters about 19 grams of protein per cup, making it filling and calorically dense.
Perhaps the thickest and densest of the yogurt options, Icelandic yogurt is made by straining almost all the whey from the top of the yogurt. As such, it’s got a distinct taste and texture and lots of protein — 24 grams, to be exact. It’s ideal for spreading on top of food like a cream cheese or for thickening doughs and batters.
Whereas Greek and Icelandic yogurt can credit their thickness to their thickness, Kefir is a runny drinkable yogurt closer in texture to milk than standard yogurt. Made with a different bacteria, Kefir can be drunk on its own or used like milk in combination with cereal, oats, or smoothies. Kefir has only about 8 grams of protein per cup but is still a yummy alternative to milk for the adventurous eater.
About Bluegrass Dairy and Food
Bluegrass Dairy and Food is a leading full-service supplier of specialty ingredients for the food industry. Since 1995 we have produced a wide range of value-added powders, creamers, shortenings, and other dairy products. We now offer many of our products with kosher or organic certifications as well.
Bluegrass is a market-leading business in the value-added, specialty dried dairy segment, and has a solid track record of both providing high-quality products and cultivating long-term supplier and customer relationships locally and internationally. From custom formulating blends to delivering real-time insights into the dairy market, Bluegrass helps customers make the best decisions (and the best purchases) for their businesses.
Our dedication to research and development has particularly made us a standout business in the industry. The experienced team at Bluegrass is ready and willing to formulate and commercialize proprietary powders for your food applications. With our exemplary facilities, we can help you and your business turn your ideas into reality and find the perfect ingredient.
Since our founding, we have won well over a dozen awards and accolades for the quality of our cheeses and other dairy products, our community service, and our overall contributions to the industry in Glasgow/Barren County.
- World Championship Cheese Contest – Best In Class (Monterey Jack)
- Incredible Food Show – Best Of Show Savory (Smoked Cheddar)
- Governor Phil Bredesen’s Award (Monterey Jack)
- Kentucky State Fair – Cheddar Cheese (Gold Medal) Aged Cheddar Cheese (Gold Medal) Processed American Cheese (Gold Medal) Sweet Cream Butter (Gold Medal)
The Bluegrass Dairy and Food team is highly experienced in the formulation and production of custom solutions for food providers around the world. Unlike many larger manufacturers, we offer a variety of production facilities so that we can process all kinds of quantities from one-pound samples to truckloads. Our pilot dryer produces samples without a full scale production run, while our dry blending capabilities allow us to process in very large quantities — just two great examples on opposite sides of the spectrum of services that we provide.
A family-oriented business from day one, we have strategically grown our company as an industry leader while keeping our roots:
We take great pride in providing high-touch service to customers around the clock.
A common thread runs through all of our work: a genuine passion for what we create.
Those of us at Bluegrass Dairy and Food are the first to admit that there is no crystal ball to predict what happens in the dynamic dairy market, but thanks to our strategic location in a central dairy area and our own research and development, we are always at the forefront. This is a general market blog, where we’ll share news and insights into the dairy industry. We will also share our quarterly insights based on time-sensitive news from around the world.