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Why You Should Never Buy Skim Milk

Delish logo Delish 20/6/2018 Lauren Miyashiro

image/jpeg © image/jpeg image/jpeg I've always loved milk. As a kid, it was 1%. I ate cereal for breakfast every day and had a glass of milk with every dinner. In college, it was skim. After being dreadfully cliché and gaining a good 15, I bought the blue-capped bottle like my waistline depended on it. Now, thankfully, I only use whole. Here's why.

1. It's not as healthy as it's jazzed up to be.

The whole low-fat diet has been disproven. It doesn't lead to sustainable weight loss or heart disease prevention. What's more, when people limit their fat intake drastically, there's a risk of cravings of sugar and carbs - two dangerous things when it comes to the risk of diabetes.

2. Fat is good for you.

In a 2016 study published in the journal Circulation, they found that people consuming higher levels of dairy fat had, on average, a 46% lower risk of getting diabetes.

Whole milk is also not as fatty as you'd think - there's usually only 3.25% fat. One serving amounts to about 12% of your daily value, which might seem like a lot at first, but it'll leave you feeling satiated for longer.

3. It tastes like water.

Let's face the fact: Fat equals flavor, so when you lose it completely, you're not only cutting the carbs, you're getting rid of taste. In the case of cereal, fine; CTC will still taste fine with skim. But if you want to drink a glass of milk (especially if it's chocolate!), you deserve at least 2%.

4. It's terrible for cooking.

Last, but certainly not least, skim milk is *usually* terrible when cooking or baking. Unless a recipe specifies non- or low-fat, whole is generally preferred. At least in our test kitchen, we're assuming that fat will be added.

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Consider an alfredo or bechamel (which you'd use for mac and cheese) where milk is the main ingredient. As obnoxious as it is to say, there's a richer mouthfeel with whole milk. And, as we already know, it tastes better. If you're using skim, you'd have to save your sauce with either more butter and/or more salt.

5. And baking!

In baked goods, fat adds moisture and helps tenderize. If you go with 0% fat, things can get dry and sad fast. The same can be said for pancakes.

Related video: Questions About Milk Percentages? (Provided by Wochit News)

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