Tag Archives: Trader’s Point Creamery

The Skim Milk Scam: Words of Wisdom From a Doctor Dairy Farmer

The skeptical cardiologist only consumes full fat dairy and recommends this to his patients.

Full fat dairy is associated with less abdominal fat, lower risk of diabetes and lower risk of developing vascular complications such as stroke and heart attack.
quart_whole_milk_yogurt-293x300I’ve been consuming  full fat yogurt and milk  from Trader’s Point Creamery in Zionsville, Indiana almost exclusively since visiting the farm and interviewing its owners a few years ago.

Dr. Peter(Fritz) Kunz, a plastic surgeon, and his wife Jane, began selling milk from their farm after researching methods for rotational grazing , a process which allows  the cows to be self-sustaining: the cows feed themselves by eating the grass and in turn help fertilize the fields,  . After a few years of making sure they had the right grasses and cows, the Kunz’s opened Traders Point Creamery in 2003.

Two more studies (summarized nicely on ConscienHealth, an obesity and health blog)  came out recently solidifying the extensive data supporting the health of dairy fat and challenging the nutritional dogma that all Americans should be consuming low-fat as opposed to full fat dairy.

The Dairy Industry’s Dirty Little Secret

Dr. Kunz opened my eyes to the dirty little secret of the dairy industry when i first talked to him: dairy farmers double their income by allowing milk to be split into its fat and non-fat portions therefore the industry has no motivation to promote full fat dairy over nonfat dairy.

Recently, I  presented him with a few follow-up questions to help me understand why we can’t reverse the bad nutritional advice to consume low-fat dairy.

Skeptical Cardiologist: “When we first spoke and I was beginning my investigation into dairy fat and cardiovascular disease you told me that most dairy producers are fine with the promotion of non fat or low fat dairy products because if consumers are choosing low fat or skim dairy this allows the dairy producer to profit from the skim milk production as well as the dairy fat that is separated and sold for butter, cheese or cream products.”
I  don’t have a clear idea of what the economics of this are. Do you think this, for example, doubles the profitability of a dairy?

Dr. Kunz:Yes, clearly. Butter, sour cream, and ice cream are highly profitable products… All these processes leave a lot of skim milk to deal with, and the best opportunity to sell skim milk is to diet-conscious and heart-conscious people who believe fat is bad.”

Skeptical Cardiologist:” I’ve been baffled by public health recommendations to consume low fat dairy as the science would suggest the opposite. The only reason I can see that this persists is that the Dairy Industry Lobby , for the reason I pointed out above, actually has a vested interest from a profitability standpoint in lobbying for the low fat dairy consumption.. Do you agree that this is what is going on? ”

 Dr. Kunz: “Yes, definitely. The obsession with low-fat as it relates to diet and cardiac health has been very cleverly marketed. Fat does NOT make you fat. 

Skeptical Cardiologist: “Also, I have had trouble finding out the process of production of skim milk. I’ve come across sites claiming that the process involves injection of various chemical agents but I can’t seem to find a reliable reference source on this. Do you have any information/undestanding of this process and what the down sides might be? I would like to be able to portray skim milk as a “processed food” which, more and more, we seem to be recognizing as bad for us.”

Dr. Kunz: “The PMO pasteurized milk ordinance states that when you remove fat you have to replace the fat soluble vitamins A & D. Apparently the Vitamin A & D have to be stabilized with a chemical compound to keep them miscible in basically an aqueous solution. The compound apparently contains MSG!! We were shocked to find this out and it further confirmed that we did not want to do a reduced fat or skim milk product.”

Skeptical Cardiologist: ” Any thoughts on A2? Marion Nestle’, of Food Politics fame, was recently in Australia where there is a company promoting A2 milk as likely to cause GI upset. It has captured a significant share of the Aussie market.”

Dr. Kunz: “We have heard of this and have directed our farm to test and replace any A1 heterozygous or homozygous cows.  We believe that very few of our herd would have A1 genetics because of the advantage of using heritage breeds like Brown Swiss and Jersey instead of Holstein.  Because few people are actually tested for lactose intolerance and because of the marketing of A2, it’s imperative not to be left behind in this – whether or not it turns out to be a true and accurate cause of people’s GI upset.

Skeptical Cardiologist:” I like that your milk is nonhomogenized. Seems like the less “processing” the better for food.  I haven’t found any compelling scientific reasons to recommend it to my patients, however. Do  you have any?”

Dr. Kunz: The literature is fairly old on this subject, but xanthine oxidase apparently can become encapsulated in the fat globules and it can be absorbed into the vascular tree and cause vascular injury.  I will look for the articles.  Anyway, taking your milk and subjecting it to 3000-5000 psi (homogenization conditions) certainly causes damage to the delicate proteins and even the less delicate fat globules.  Also remember that dietary cholesterol is not bad but oxidized cholesterol is very bad for you. That’s why overcooking egg yolks and high pressure spray drying to make powder products can be very dangerous – like whey protein powders that may contain some fats.

Skeptical Cardiologist: I spend a fair amount of time traveling in Europe and am always amazed that their milk is ultrapasteurized and sits unrefrigerated on the shelves. any thoughts on that process versus regular pasteurization and on pasteurization in general and its effects on nutritional value of dairy.

Dr. Kunz :“Absolutely crazy bad and nutritionally empty.. don’t know why anyone would buy it. The procedure is known as aseptic pasteurization and is how Nestle makes its wonderful Nesquik. If they made a full fat version of an aseptically pasteurized product it may have more oxidized cholesterol and be more harmful than no fat!!”
So there you have it, Straight from the  doctor dairy farmer’s mouth:
Skimming the healthy dairy fat out of  milk is a highly profitable process. Somehow, without a shred of scientific support,  the dairy industry, in cahoots with misguided and close-minded nutritionists, has convinced the populace that this ultra-processed skim milk pumped full of factory-produced synthetic vitamins is healthier than the original product.
Lactosingly Yours
-ACP
The two  recent articles supporting full fat dairy are:

Circulating Biomarkers of Dairy Fat and Risk of Incident Diabetes Mellitus Among US Men and Women in Two Large Prospective Cohorts

which concluded ‘In two prospective cohorts, higher plasma dairy fatty acid concentrations were associated with lower incident diabetes. Results were similar for erythrocyte 17:0. Our findings highlight need to better understand potential health effects of dairy fat; and dietary and metabolic determinants of these fatty acids

and from Brazilian researchers

Total and Full-Fat, but Not Low-Fat, Dairy Product Intakes are Inversely Associated with Metabolic Syndrome in Adults1

 

Greek Yogurt: Extensively Processed and Marketed To Appear Natural and Healthier

IMG_2902Greek Yogurt sales have skyrocketed  in the last five years by 2500%, driven by a perception that it is a “natural” food, healthier than regular yogurt. Plastic bins of Oikos, Fage  or Chobani Greek Yogurt are dominating supermarket dairy section shelves.

The doctor’s lounge refrigerator still has excluisvely Yoplait non fat yogurt which I have written about here and compared to a Snickers bar here.

Greek Yogurt typically costs twice as much as regular yogurt but affluent women are choosing it because when the natural dairy fat is removed from the milk  it is high in protein, very low in fat, convenient and (apparently) tastes good.

What makes a yogurt Greek?

Traditionally Greek yogurt is made by straining regular yogurt through a t-shirt or cheese cloth for a few hours thus separating out the liquid whey component. The whey contains the milk sugar, lactose, and the  whey protein and is acidic. The resulting yogurt is thicker, has less lactose and a higher protein content.

There are no regulations requiring that yogurt labeled Greek yogurt be created in this way and some yogurt makers have utilized the wonders of food processing and technology to add certain thickeners (powdered protein or starch) to regular yogurt , mimicking Greek yogurt and labeling it as such.

You can make Greek yogurt yourself by straining it in a refrigerator for a few hours. You’ll find the liquid whey in the bowl below the strainer. The large manufacturers of Greek Yogurt, Fage and Chobani  in their large factories in upstate New York are creating so much Greek yogurt they have a problem disposing of the  acidic whey . Ultimately, Chobani has begun paying farmers to take the whey and it is fed to livestock.

Chobani Greek Yogurt: How Matters.

Chobani has become the #1 American Greek yogurt by convincing Americans it is the most natural and healthiest. Chobani’s marketing campaign for its 100 calorie products featured messages on the bottom of the aluminum tops one of which stated “Nature got us to 100 calories, not scientists. #howmatters.” When Piper Klemm, a food scientist read this and tweeted a picture of the lid there was a backlash from scientists which ultimately resulted in Chobani apologizing.

One science writer pointed out in detail the contributions of science to all of the ingredients in the Chobani Cherry product including chicory root fiber which is “largely inulin, a polysaccharide that is only partially digested in the human body. It behaves as a soluble fiber and allows the “5 g of fiber” claim on the label”. Other components which owe their origin to science more than nature are “natural flavors” (various compounds extracted from a plant and blended by a flavorist to resemble cherry flavor), and locust bean gum, a “polysaccharide thickener extracted from the seeds of the carob tree”.

It turns out there is a lot of food processing and technology going into Chobani all natural Greek yogurt. In fact, Chobani’s plant in New York was chosen as Food Engineering’s 2013 Plant of the Year. One of the components of that plant is a “separator” manufactured by Westfalia which uses a centrifuge to separate the whey from the yogurt, thus the process of creating Chobani greek yogurt does not involve “straining” the whey from the yogurt in the traditional manner.

Chobani is also disingenuous in its labeling, attempting to hide added sugar by calling it evaporated cane juice. The New York Post reported in June that two separate class action lawsuits were filed against Chobani and Fage for “Defendants purposefully misrepresented and continue to misrepresent to consumers that their products contain ‘evaporated cane juice’ even though ‘evaporated cane juice’ is not ‘juice’ at all – it is nothing more than sugar dressed up to sound like a healthier sweetener,”

Whole Foods Market, Inc. earlier this year said it will stop selling Chobani Inc. yogurt by early next year to make more room for smaller, exclusive brands, especially those that are organic, or don’t contain genetically modified ingredients.

Greek Yogurt: Extensively Processed To Appear Healthy and Natural

If you can find a Greek Yogurt on your supermarket shelves that hasn’t gone through extensive engineering manipulation to remove the healthy dairy fat and has not had a lot of sugar added back then it should make a fine addition to your diet.

Unfortunately the vast majority of Greek Yogurt sold in the U.S. is non or low fat and is made palatable by adding lots of sugar.

I agree with Chobani that how matters when it comes to yogurt. The less processing, the better when it comes to how food is produced and I choose yogurt made very simply from organic,  grass-fed cow  milk plus  live cultures like  that from Trader’s Point Creamery (which is, by the way, on the shelves of Whole Foods in both St. Louis and Atlanta)!