Skimmed milk vs. Whole milk: Is skimmed milk really more suitable for weight loss?

Full-fat milk low-fat milk Is it really more suitable for weight loss?

　　Milk is the most common dairy product in daily life. How to choose whole fat and low fat? Will low-fat and skimmed milk remove milk fat really be more suitable for weight loss?

　　Milk is the most widely consumed dairy product among all animal milk. 90% of milk is water, rich in calcium and protein. On average, 1cc of milk contains about 1 mg of calcium, and a cup of about 240 mg of calcium is recommended for daily diet. For calcium recommended for daily diet, drinking milk is a way to supplement calcium easily.

　　Moreover, milk is a high-quality protein food, which is parallel to the protein of eggs and soybeans. Most people need about 0.8 to 1.2 grams of protein per kilogram of body weight, and 240cc per cup of 240cc Milk can provide about 8 grams of high-quality protein. Milk is also rich in saturated fatty acids, which is a very good source of nutrition.

　　Low fat and skim-fat as the name suggests is to remove fat from milk. Among them, the fat content of whole milk is about 3.0%-3.8%, the fat content of low fat is about 0.5%-1.5%, and the fat content of skim-fat is as low as 0%. Reducing fat can theoretically reduce calorie intake and help people absorb the nutrients of milk without gaining weight.

　　However, is it really as good to reduce the fat in milk as imagined?

　　It is generally believed that drinking skim-fat milk can get the benefits of drinking whole milk, such as calcium and protein, and low-fat and skim-fat milk have low calories, so there is no need to worry about getting fat.

　　But studies have confirmed that low Fat, skim milk and other low-fat dairy products will make people fatter

　　　It means that "drinking whole milk will not only not be fat, but also become thinner."

　　The effects and benefits of fat

　　1. Provide the body's calories.

　　Fat becomes carbon dioxide and water after oxidation in the human body, and releases calories. The calories produced by fat are about 2.2 times that of equal amounts of protein or carbohydrates. It can be seen that fat is an important source of calories in the body.

　　2. The function of constituting body tissues and biologically active substances.

　　　Fat is one of the important components of body cells, especially brain nerves, liver, kidneys and other important organs. Fat also constitutes body tissues and biologically active substances, such as cell membranes. The main components of the body form phospholipids, glycolipids, etc.

　　3. The function of regulating physiological functions.

　　Because fat is not a good thermal conductor, the fat tissue under the skin is a barrier to protect the body and can prevent the body temperature from being released. Therefore, fat can also store "fuel" for the body as a backup. After eating fat, the incomplete consumption can be stored in the body and used when the body needs calories. In addition, fat also protects internal organs, moisturizes the skin, and anti-shock.

　　4. The function of dissolving nutrients.

　　Some vitamins that are insoluble in water and are only dissolved in lipids can be absorbed and utilized by the human body when fat exists.

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