tag:blogger.com,1999:blog-7410445500476013619.post9095160608823713295..comments2021-10-18T20:08:00.407-04:00Comments on Type 2 Nutrition: The Nutrition Debate #41: “Unsafe Starches” and Other Sugarsdanbrownhttp://www.blogger.com/profile/00119737446791634173noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7410445500476013619.post-11333606812986522282012-02-22T02:49:16.074-05:002012-02-22T02:49:16.074-05:00Thanks, Dan. That's what I've tried to tel...Thanks, Dan. That's what I've tried to tell dietitians, but I guess they slept through that arithmetic class.jimpurdy1943@yahoo.comhttps://www.blogger.com/profile/12974301744118775363noreply@blogger.comtag:blogger.com,1999:blog-7410445500476013619.post-68479454815905940042012-02-21T09:39:04.912-05:002012-02-21T09:39:04.912-05:00Jim,
The proof narrative is: when you reduce a com...Jim,<br />The proof narrative is: when you reduce a component of the numerator in a fraction, the remaining components on the numerator increase as a fraction of the denominator. Here are the numbers, based on the USDA's National Nutrient Database for Standard Reference, a handy 'desk' reference.<br /><br />For 2% milk (100g, excluding water weight and ash)<br />NUMERATOR<br /> Protein is 3.95g (%)<br /> Carbohydrate is 5.49g (%)all lactose<br /> Fat is 1.98g (%)<br />DENOMINATOR<br /> Total macronutrients are 11.42g (%)<br /><br />So, the percentages of macronutrients to total macronutrients in 2% milk are as follows<br /> Protein: 3.95/11.42 = 35%<br /> Carbohydrate: 5.49/11.42 = 48%<br /> Fat: 1.98/11.42 = 17%<br /><br />For 100g of skim milk, again excluding water ans ash, the analysis is as follows:<br />NUMERATOR<br /> Protein: 3.37g (%)<br /> Carbohydrate: 4.96g (%)<br /> Fat: 0.08g (%)<br />DENOMINATOR<br /> Total macronutrients: 8.41g (%)<br /><br />So, the percentages of macronutriens to total macronutrients in skim milk are the following<br /> Protein:3.37/8.41 = 40%<br /> Carbohydrate: 4.96/8.41 = 59%<br /> Fat: 0.08/8.41 = 1%<br /><br />Thus the percentage increase of carbohydrate in skim compared to 2% fluid milk is 59%/48% = 23%. Q.E.D. Voila!danbrownhttps://www.blogger.com/profile/00119737446791634173noreply@blogger.comtag:blogger.com,1999:blog-7410445500476013619.post-11503431671928174872012-02-21T08:35:37.320-05:002012-02-21T08:35:37.320-05:00Hi Jim,
Thanks for the comment. My statement was i...Hi Jim,<br />Thanks for the comment. My statement was intuitive. I know it is correct from my math education, but I will work up a short 'proof' so that we can both be armed in the future.<br /><br />Re what I don't drink, I meant the whole gamut from skim to half and half. I only use full (whipping) cream, which I think is diluted to 35%.<br /><br />I am an architect and once worked as construction manager at a dairy manufacturing plant where I cooled my coffee by taking cream from the test port on a 5,000 gallon tank of 'complete'cream (as separated from whole). I don't know how complete that is, but I gained a lot of weight during the 18 months of that projectdanbrownhttps://www.blogger.com/profile/00119737446791634173noreply@blogger.comtag:blogger.com,1999:blog-7410445500476013619.post-15050072404265062652012-02-21T08:19:17.356-05:002012-02-21T08:19:17.356-05:00YOU SAID:
"Milk has a lot of lactose. Low fat...YOU SAID:<br />"Milk has a lot of lactose. Low fat and skim milk have more (in proportion) than whole milk, since the fat has been reduced or eliminated. That’s why I don’t drink low-fat or whole-fat milk"<br /><br />I'm confused about your last sentence in that quote. Like you, I realize that low-fat and skim milk are relatively higher in carbs, although I've never been able to explain that simple arithmetic to dietitians. (How do people get to be dietitians without understanding simple arithmetic? Geez!)<br /><br />But, then you said you "don’t drink low-fat or whole-fat milk." I assume that you mean you don't drink low-fat or SKIM milk?jimpurdy1943@yahoo.comhttps://www.blogger.com/profile/12974301744118775363noreply@blogger.com