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The skinny on full-cream

 

Written by Melissa Davey. Published in Sydney Morning Herald on 29 July 2012.

Australians have been steadily switching from full-cream to low-fat milk over the past decade, with many citing their waistline as a reason, but the results of an international review may have even the most health conscious embracing the full-fat latte once again.

It has been broadly accepted that consuming saturated fat could lead to an increased risk of obesity, type 2 diabetes and cardiovascular disease, prompting dietary guidelines to recommend low- and reduced-fat milks and yoghurt as part of a balanced diet.

”These still contain calcium and other nutrients, but with less saturated fat,” the guidelines state.

But in a review examining the link between high-fat dairy and health, published in the latest European Journal of Nutrition, researchers concluded ” … in contrast to the prevailing scientific and public sentiment, dairy fat consumption is not typically associated with an increased risk of weight gain, cardiovascular disease or type 2 diabetes.

”This is also in contrast to most current dietary guidelines recommending the consumption of fat-reduced milk and dairy products.”

Researchers found 11 out of 16 international studies showed higher dairy fat intake was associated with lower body fat levels and lower long-term weight gain.

The review, led by the Fred Hutchinson Cancer Research Centre in Washington, noted that further studies were needed, but concluded there was ”no compelling reason” to avoid the fat found in dairy products.

Statistics from Dairy Australia, the national services body for the dairy industry, show full-cream milk consumption – which contains about 4 per cent fat – is on the decline, making up 49 per cent of milk sales in 2010-2011 compared with nearly 57 per cent in 2000-2001.

But it was too early to call for changes to dietary guidelines in favour of full-cream dairy, said Tim Gill, an associate professor at Sydney University’s Boden institute of obesity, nutrition, exercise & eating disorders.

”I think the jury is still out on the quality and consistency of the evidence we have available to us at this time.

”However, there is no strong evidence linking full-cream dairy with obesity, type 2 diabetes or cardiovascular disease.”

A study he was a part of found no consistent evidence that out of reduced-fat, low-fat or full-fat dairy, one was better than the others. ”But I would still recommend reduced-fat dairy, given its lower fat and calorie content,” he said.

Read more: http://www.smh.com.au/lifestyle/diet-and-fitness/the-skinny-on-fullcream-20120728-232qs.html#ixzz22NWxjzmA

 

 
2 Comments

Posted by on August 8, 2012 in News Articles

 

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French Toast

I do love it when our dear friend Kat comes to visit. She comes once every two weeks for a night of delightful food, fine wine, great company and the odd Disney cartoon. I may have mentioned previously that Kat is a professional chef, and is an awesome source of inspiration. This mornings breakfast is a classic example. We had just come home after an hours walk along the water and was trying to decide what to have to eat. Kat suggested French toast to use up left over sourdough bread from last nights chicken cacciatore dinner. As I was not familiar with the process of making French toast, I let Kat do the work… for educational reasons, of course…

[  SERVES: 3  |  TIME: 30 MIN  |  COST: <$3  ]
[  JOES’ RATING: 4/5  |  MY RATING:  4/5 |  KatS RATING: 4/5  ]

Ingredients

½ Sourdough Loaf  (Vienna Style, cut thickly)
3 free range eggs
200 ml skim or low-fat milk
Sprinkle of Nutmeg

Method

  • Mix the eggs, milk and nutmeg with a whisk. Soak the bread in the mixture until absorbed – approximately 5 minutes
  • Place the bread in a well oiled hot pan. Cook for four minutes per side, ensuring it doesn’t stick.
  • Serve once the bread is firm to touch and cooked evenly both sides.

Observations

  • Can this woman cook, or what?
  • You can top these little delights with your choice of toppings. I opted for the fruit version you see above while Joe ate his with tomato sauce and Kat had hers on a more savoury side with just salt and pepper.
  • Diabetic Note: This whole dish is heavy on the carbs, but kept us all full for several hours. Diabetics can technically eat this dish, but watch your serve sizes and of course what toppings you use. For me, banana always sets my blood glucose levels off, but oh my goodness… it was worth it!
  • Ethical Note: French toast is also known as pain perdu which literally means “lost bread” or day old bread. It is a way of using older slightly stale bread, rather than wasting it. More food is wasted in this world then eaten, so do your best to reduce food wastage.
 

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