WEBVTT - Why Are There So Many Different Kinds of Milk?

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<v Speaker 1>Welcome to brain stuff from how stuff works. Hey, brain stuff,

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<v Speaker 1>it's Christian Sager. Here. Are you ever walking around through

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<v Speaker 1>the grocery store and you're looking in the cases and

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<v Speaker 1>you see the milk and you get thirsty? But then

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<v Speaker 1>you say, why are there all these different colored caps?

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<v Speaker 1>Why is there blue and yellow and green and red?

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<v Speaker 1>And what do these things all mean? Well, all right,

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<v Speaker 1>let's break it down. Whole milk, which is three point

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<v Speaker 1>two five fat, that's the stuff that comes from a

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<v Speaker 1>cow before any processing. Then there are the others. There's

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<v Speaker 1>reduced fat milk, which is two percent fat. There's low

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<v Speaker 1>fat milk, which has one percent fat, and then there's

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<v Speaker 1>fat free or also known as skim milk, which has

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<v Speaker 1>zero percent fat, and all of those undergo processing to

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<v Speaker 1>remove extra fat that comes from the cream. Besides the

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<v Speaker 1>noticeable difference in taste, whole milk and low fat or

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<v Speaker 1>skim milk differ in their fat, nutrient, and calorie content.

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<v Speaker 1>So there's a lot going on under all those different caps.

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<v Speaker 1>Making low fat and fat free milk involves skimming cream

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<v Speaker 1>from whole milk out of the final product, and unfortunately,

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<v Speaker 1>fat soluble vitamins like D A, E and k, which

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<v Speaker 1>are found in the milk fat all go along with it,

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<v Speaker 1>so as a result, reduced fat, low fat and skim

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<v Speaker 1>milks contain lower amounts of many nutrients. But milk companies,

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<v Speaker 1>even some organic brands, have figured out how to add

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<v Speaker 1>these vitamins back in during processing to fortify the final

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<v Speaker 1>product with nutrients, particularly vitamins A and D. So some

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<v Speaker 1>brands also boost their product with powdered milk solids to

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<v Speaker 1>achieve that thick white texture that we're so accustomed to seeing.

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<v Speaker 1>And since fat free milk is naturally blue too, died

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<v Speaker 1>in pretty watery, they want to add stuff to that.

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<v Speaker 1>Fortification ensures that lower fat milks are nutritionally similar to

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<v Speaker 1>whole milk and can remain a significant source of vitamins

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<v Speaker 1>in our diet regardless. Whole milk proponents argue that fat

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<v Speaker 1>soluble vitamins are not as easily absorbed without the actual

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<v Speaker 1>milk fat present. Okay, so let's look at the whole

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<v Speaker 1>milk first. Whole milk must contain no less than three

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<v Speaker 1>point to five percent milk fat and eight point to

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<v Speaker 1>five percent quote milk solids that are not fat, And

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<v Speaker 1>what they mean by this is protein carbohydrates, water soluble vitamins,

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<v Speaker 1>and minerals. All milks are approximately eighty seven percent water.

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<v Speaker 1>Whole milk itself contains a hundred and fifty calories and

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<v Speaker 1>eight grams of fat per eight fluid ounce serving, although

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<v Speaker 1>this isn't required. Whole milk maybe fortified with vitamin A

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<v Speaker 1>and or D, which you know we talked about earlier.

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<v Speaker 1>And what whole milk does have is more fat. It

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<v Speaker 1>has about ten grams of fat per cup. Now, the

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<v Speaker 1>homogenization process with whole milk, that process breaks up fat

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<v Speaker 1>and disperses it through milk to give it a smooth,

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<v Speaker 1>uniform consistency. And most whole milk is homogenized to prevent

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<v Speaker 1>all of the fat in it from rising to the top.

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<v Speaker 1>And then, of the four options that I've presented here,

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<v Speaker 1>whole milk actually has the highest amount of saturated fat

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<v Speaker 1>and calories, with around a hundred and fifty calories compared

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<v Speaker 1>to skim milks nine d calories and four grams of

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<v Speaker 1>saturated fat per eight out serving. Now, while whole milk

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<v Speaker 1>has more saturated fat, this isn't necessarily a bad thing.

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<v Speaker 1>More and more research suggests that saturated fat may not

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<v Speaker 1>actually be unhealthy. Whole milk does contain a more cholesterol

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<v Speaker 1>per eight out, serving about twenty four milligrams of cholesterol

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<v Speaker 1>compared to skim milks five milligrams, but some studies have

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<v Speaker 1>found that whole milk might not increase total cholesterol and

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<v Speaker 1>it may actually raise good cholesterol levels. Those are HDL levels. Still,

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<v Speaker 1>given the conflicting existing research and the fact that most

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<v Speaker 1>diets contained plenty of sources of fat and cholesterol, most

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<v Speaker 1>doctors actually recommend making the switch from whole to low

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<v Speaker 1>fat or skim milk. So let's look at those. We've

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<v Speaker 1>got two percent next, and that's the reduced fat one,

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<v Speaker 1>and it's a good choice for those seeking moderate restriction

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<v Speaker 1>of their fat intake. Reduced fat milk is just whole

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<v Speaker 1>milk in which the milk fat level has been reduced

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<v Speaker 1>from three point to five percent to two percent. Hence

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<v Speaker 1>you know the popular name two percent milk. And remember

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<v Speaker 1>in two percent milk, vitamins A and D are removed

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<v Speaker 1>from the milk fat, so they have to be added

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<v Speaker 1>back in too. Reduced fat milk, just like we talked

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<v Speaker 1>about with fortified milk. Then you've got your one percent.

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<v Speaker 1>That's the low fat milk, and like it implies, it

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<v Speaker 1>has one percent in it. A cup has one calories,

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<v Speaker 1>which is about a fifth from fat, and this is

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<v Speaker 1>a good choice for those who are seeking a somewhat

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<v Speaker 1>greater restriction of their fat intake. This also has vitamins

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<v Speaker 1>A and D removed, but they are also added back

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<v Speaker 1>into low fat milk. Then we have skim milk. This

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<v Speaker 1>is the one we call fat free. Why because it

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<v Speaker 1>has the most fat removed or skimmed off the top,

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<v Speaker 1>but it has the same nutritional benefits as whole milk.

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<v Speaker 1>Non fat or skim in. A cup has about eighty calories,

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<v Speaker 1>but none of those are from fat. And how does

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<v Speaker 1>a company create fat free half and half you're probably wondering. Well,

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<v Speaker 1>the way they do it is by adding stuff like

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<v Speaker 1>corn syrup, solids, or artificial color or sugar to non

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<v Speaker 1>fat milk. So aside from that, if you want to

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<v Speaker 1>drink fat free milk, it's a good choice for those

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<v Speaker 1>who are seeking to restrict their fat take considerably. But

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<v Speaker 1>again they remove vitamins A and D, so they have

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<v Speaker 1>to be added back in the bottom line on all

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<v Speaker 1>of these different types of milk, drinking two to three

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<v Speaker 1>glasses of milk a day, whether it's skim two or whole,

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<v Speaker 1>lowers the likelihood of both heart attacks and strokes. And

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<v Speaker 1>while you've probably always been told to drink reduced fat milk,

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<v Speaker 1>the majority of scientific studies actually show that drinking whole

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<v Speaker 1>milk actually improves cholesterol levels, just not as much as

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<v Speaker 1>drinking skim does. So if you're dieting, the lower fat

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<v Speaker 1>option is an easy way to save a few calories,

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<v Speaker 1>but when it comes to building muscle, whole fat milk

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<v Speaker 1>maybe your best choice. Scientists at the University of Texas

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<v Speaker 1>Medical Branch in Galveston actually found that drinking whole milk

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<v Speaker 1>after lifting weights boosted muscle protein synthesis, which is an

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<v Speaker 1>indicator of muscle growth. In fact, it boosted it two

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<v Speaker 1>point eight times more than drinking skim milk did. Check

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<v Speaker 1>out the brainstuff channel on YouTube, and for more on

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