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Milk Cow's - Reduced and Low Fat

In season all year

Food Description:

This milk has the fat removed from it in varying %'s. It is recommended for people trying to lose weight or for those who have a high cholesterol or a history of heart disease.
Reduced Fat - contains less than 2 per cent fat and it may have extra protein and calcium added;

Low Fat - has less than 1.5 per cent fat and almost the same nutritional benefits as regular milk, with boosted calcium content;

Skim milk - has 0.15 per cent fat and sometimes milk solids are added to optimise the taste.

General Information:

Category: Dairy
To Buy: Available in almost every convenience store, supermarkets etc.
To Store: Refrigerate and store for up to 5 days.
Tips and Tricks: Skimmed milk to anyone unfamiliar to low fat milks will taste terrible. Start with reduced fat milk and work down to get used to the lighter taste. Try low fat /reduced fat in coffee and tea and in cooking.

Nutrition (1 Cup):

Energy (kJ): 377
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.3
Monosaturated Fat , g: 0.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Vitamin D: Produced in the body by the action of UV light on the skin. Necessary for the absorption of calcium and the regulation of phosphorus; this action maintains bone and teeth health as well as nervous system, heart and muscles and blood clotting functions. Contraindications: Taken in excess will accumulate in the body and cause toxicity.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 13.0
Protein (g): 9.4
Saturated Fat, g : 0.3
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Niacin (B3):
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Osteoporosis
 Ulcers

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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