Whole milk powder vs Skim milk powder
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Which one is better and what whould you choose?
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@Cezar4911 Personally I use A2 Whole Milk Powder. I find it to be the most easily digestible and best tasting. It makes thick doughs and great rich milk powder pancakes.
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It's quite hard to find commercial skimmed milk powder without fortification, and I felt weird eating the fortified powder so I use whole milk unfortified powder.
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@Milk-Destroyer I used to use a fat-free goat milk powder from Mt. Capra. I didnt really like the taste but it had no fortification.
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When I had liver disease (sludge and stones) and fat triggered gallbladder attacks, I used skim milk powder, but as my liver/gallbladder improved, I used both (A2) whole and skim mixed together to get semi-skimmed milk. If there are no issues metabolizing fat, for taste, nutrition (fat soluble vitamins) and digestive (improved elimination) reasons, I would do a mix of whole and skim or just whole.
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@Milk-Destroyer, Alexandre Family Farm also makes a powered non-fat milk that isn’t fortified. It’s also A2/A2, if that’s a concern:
In my recovery, I’m a soldier at war, I have broken down walls
I defined, I designed, my recovery
In the sound of the sea, in the oceans of me
I defined, I designed, my recovery ~ James Arthur -
@Jennifer Do you know of any unfortified non-fat milks which arent powders?
The earth speaks to us all, Just listen
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@Andrewㅤ, I don’t, no. I think fortification of reduced fat (fresh) milk is a law in the States, however, not for powdered milk and other dairy products like yogurt and cottage cheese. The only way around it I found was to skim raw milk. I used a turkey baster, but a beverage dispenser with a spigot at the bottom also works or you could buy a cream separator, however, just know that there are many parts to clean—I returned the one I bought after discovering that the drum alone contained over 20 pieces that needed to be washed and reassembled after every use. You could also inquire at a dairy farm that sells a variety of products such as cream and butter if they would be willing to sell you the leftover skimmed milk. For a couple of years, the farm I got my raw goat’s milk from would skim my milk order for me on the day they were separating their cow’s milk for cream.
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Whole milk powder tends to have soy lecitin in it. How toxic is it?
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@psi said in Whole milk powder vs Skim milk powder:
Whole milk powder tends to have soy lecitin in it. How toxic is it?
From the Ray Peat Email Advice Depository thread on the old Ray Peat Forum:
Question: Dear Ray,
Looking through ingredients lists of chocolate, many contain either soy or sunflower lecithin. Do you think either of these is less harmful than the other? And do you consider either, or both, so harmful as to not bother eating chocolate containing them?
Thank you.
Ray Peat said: It takes just a small amount to emulsify it, so I don’t think it would be harmful. When an oil isn’t organic, I think the issue is the oil- or water-solubility of the herbicide or insecticide commonly used on the crop, and on that basis I would choose soy over sunflower, since the chemicals used on sunflowers are commonly oil soluble, and would tend to stay in the oil fraction in refining.
https://raypeatforum.com/community/threads/ray-peat-email-advice-depository.1035/page-26#post-361067
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@Jennifer thank you. I'll give it a try. I don't digest milk without fat well.
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You’re welcome, @psi.
I understand. I hope the powdered milk works out well for you. -
No trouble with whole milk powder so far. I'll try skim milk powder to see if I get liquidy again
