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erasmus111 says:
by Nate650 March 17, 2010 7:25 PM EDT
Why do you drink skim milk over whole? Skim milk was only created in response to the low-fat diet recommendations by "experts" in only the last few decades, but we've been a part of this earth for much much longer than that. We now know that the low-fat campaign was based on flawed research and is an utter failure.



I understand what you are saying about the low fat thing. I don't buy anything that is low fat. It isn't good for you. But milk isn't the same. Skim milk is better for you. It isn't lacking in any of the nutrients that whole milk has. The only thing missing is the fat.


"To produce skim milk, many cheap dairies simply reconstitute powdered milk with water..."


I'm thinking that the U.S. does things differently than Canada. In fact I know they do. : )
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erasmus111 replies:
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Skim milk was around long before the low fat craze.

I don't have a weight problem, but I just do not like eating or drinking fat. I don't see any purpose in drinking whole milk. Whole milk is too thick. Yuk. And I always cut every speck of fat off meat. I'm not saying that everything that I eat is fat free, because it isn't. But there are certain things that I just won't eat.
didserve replies:
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OMG! Another health related fad!

Hey Health Industry! Cure something Anything! Then come back and talk to the American People!

Quit treating a problem cure it! How can you keep your jobs? No other industry in the world could be as inept and still prosper!
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ludvig1-2009 says:
Thank you Kraft. My doctor keeps wanting me to get more BP testing done, I suppose so she can increase my drug dependency. My wife and I add no salt to our food and when we eat in a restaurant we really notice that the rest of the nation doesn't forgo salt consumption.
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rwsmith29456 says:
Most processed foods taste like they are cooked in brine. I don't understand why a can of green beans has to taste like they dumped a whole shaker full into it. People won't like green beans that don't taste salty?
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askagain says:
Consumers expect foods to taste a certain way. Restaurants and food manufacturers fear turning people off. For example, a favorite restaurant of mine cheapened their meals. My wife and I no longer eat there because the quality of food is no longer the same. French fries are another example. If you look at fast food restaurants, management knows that people choose their fries because they like the taste. If you change the taste by changing the oil, for example, some customers stop buying the fries. This can have a big impact on profits. One major restaurant chain changed their menu to offer healthier low cholesterol food. That restaurant chain still hasn't recovered although they reverted back to their older menu. We claim to want healthier food but don't always choose healthier food when given the option.
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Sybll says:
Tell me why it will take TWO YEARS to reduce salt by 10%!!
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Nate650 says:
10% is a complete joke. The real solution is to avoid industrial food/ingredients. Unrefined wet sea salt (e.g., Celtic) contains trace minerals and is good for you in reasonable amounts. The problem is processed table salt.
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pragmatist1 replies:
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...the problem is also high fructose corn syrup...
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bjo1109 says:
I'm glad to hear that their OM bologna will contain less salt. I have always loved their beef bologna, but in the last couple of years (since I REALLY cut my salt intake)I have not been able to eat it because it tastes too salty.
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RedWings_ninety_one says:
Ahh salt...the only rock you can (or are supposed to eat).
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displeased says:
Why does it take 2 years? Not that it's going to change my attitude towards buying nutritionally useless foods.
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erasmus111 replies:
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"Why does it take 2 years?"

That's what I was wondering. How much work is it to cut out the salt?

The problem is that when they cut out the salt in something, they then up the fat or sugar content. I guess that must be the part that takes the time. : )
DawnBroderick40 replies:
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It's a very obvious answer. Changing the formulation in most products is a process. You don't just turn down the salt dial and walk away. Formulations need to be calculated, trials need to be conducted to find out which formulations will meet public approval, packaging needs to be changed. C'mon, it's so obvious.
erasmus111 replies:
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by DawnBroderick40 March 17, 2010 2:50 PM EDT
It's a very obvious answer. Changing the formulation in most products is a process. You don't just turn down the salt dial and walk away. Formulations need to be calculated, trials need to be conducted to find out which formulations will meet public approval, packaging needs to be changed. C'mon, it's so obvious.


What's obvious is that you are an idiot. When I bake something, I can quite easily cut out the salt and not alter anything. With the amount of salt that they POUR into everything, they could cut it in half and it would taste a whole lot better than it does now.
Nate650 replies:
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DawnBroderick40, for the food giants it's not that simple. Salt is used as a preservation ingredient in addition to enhancing flavor. If salt is removed, this may affect the final product in ways that may affect sales. These companies are not dealing with the same ingredients we use in our kitchens. It's mainly science for them.
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erasmus111 says:
If they are going to cut salt, they need to cut it way more than that. With the ridiculously high amounts they have in their food, 10%, 20%, just isn't enough.
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erasmus111 replies:
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I quit eating Campbell's soup years ago because of the salt. I have checked it since they have cut back and it is still way to high. They need to cut it in half from where it is at NOW.