non-fat milk?

It's true I've been here only a month but so far a dedicated search for non-fat milk has proven fruitless. (Well, milk-less, really :) Is it to be found Lakeside?

- Jack

SuperLake has it.

Thanks. They must've been out the couple of times I checked there, but will keep looking. Much appreciated.

You may need to learn to read labels in Spanish.

My Spanish certainly has a long way to go, but milk labels I've been able to figure out. (Highly motivated when it comes to dairy products ;) , plus I always take my smartphone with its translator apps. :) I'll check SuperLake again in the next few days.

I used to struggle to find nonfat cow's milk and ended up having to drink box milk. I think the pink box one is the non-fat. SL may have fresh nonfat milk now, that was a long time ago.

I stopped drinking cow's milk a few years ago and now only use almond/rice/cashew/coconut mild. Cow's milk is really only good for baby cows.

I've been toying with the same notion myself, and given the challenge of finding non-fat here will likely investigate some alternatives that leave the cow's milk for the baby cows :)

The non-fat I'm referring to at SuperLake is box milk.

Yes, I think I've seen it. Thanks.

All we use is box milk. It's fine. Europe's been doing it for 40 years!

jackv wrote:I've been toying with the same notion myself, and given the challenge of finding non-fat here will likely investigate some alternatives that leave the cow's milk for the baby cows :)

Good plan.

Dairy is loaded with BGH, fats, antibiotics (ugg), steroids, and god knows what else. It's a good thing to cut back on or give up altogether. In terms of the box milk, it wasn't too bad, I got used to it, but then I got diagnosed with celiac and low and behold. . .there is trigo (wheat) in the nonfat box milk. Whodathunkit.

Yipes. Avoiding one set of problems only to run into another.... I suppose there must be some gluten-free milk alternatives out there, though availability here could be another matter entirely.

Let's face it. Eating is a health hazard. The best anyone can hope for is to minimize the damage.

A few years ago I remember reading about some issue/scare about something in the packaging content of non-refrigerated milk.  Has that been resolved, or was it just another anything you ingest will kill you, drama.

ferret wrote:Let's face it. Eating is a health hazard. The best anyone can hope for is to minimize the damage.

I think the danger is in eating corporate-produced processed foods. Nothing hazardous about natural food.

Then my vote is for the pajarete. Only minutes separate the "source" and the stomach, no factory involved.

jajaja! Mmmmmm....pajaretes. And I loved this bit:

slainte39 wrote:... or was it just another anything you ingest will kill you, drama.

Walmart has it check in the Lala section the pink white box Sorry I do not remember the name, Ill check nect time I am in a store. If you read the label on the Lala pink and white box you will find it. SL has it also
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I France we have been using box milk for as long as they make it and we still live longer than many other countries including the US so I would not worry too much about that.. Yes I had non pasteurized cheese in this country , all natural and got brucellosis... We used to get TB and Brucellosis galore n France before all the animals got vaccinated so all natural product can hurt you just like all the others.

Non-fat milk and low-fat milk are two different things.

Yes, eating natural food from infected sources or contaminated with cancer-causing chemicals will be bad. That's a given. It's getting harder and harder to define 'natural' food these days, which is why I grow some of my own.

Look at the list of ingredients on the box milk, it's long, has mysterious stuff listed, and who puts wheat in milk anyway!?!?

CanuckBob wrote:

Trailrunner wrote:and who puts wheat in milk anyway!?!?

The cow...???

What the hell are you eating for breakfast these days Bob?... you be funny guy! LOL.

Homogenization is the culprit, otherwise you could just let it sit and let the cream (fat) come to the top.
Years ago, in another world, we separated the cream from the milk, drank/ate the cream and fed the non fat skim milk to the hogs to make them fat.  Had to have that bacon grease as an ingredient for all sorts of cooking.  After 8 decades, I am no longer looking for the fountain of youth.

slainte39 wrote:Homogenization is the culprit, otherwise you could just let it sit and let the cream (fat) come to the top.
Years ago, in another world, we separated the cream from the milk, drank/ate the cream and fed the non fat skim milk to the hogs to make them fat.  Had to have that bacon grease as an ingredient for all sorts of cooking.  After 8 decades, I am no longer looking for the fountain of youth.

...and first, they told us butter was a killer. They told us to eat the horrible substitute. Then coffee was going to do us in. Then regular milk. Sugar was so awful that we were told to sweeten our lives with chemicals instead. Lets' not even go into EGGS.
Now, the turnarounds are approaching 360.
Moral: THEY LIE. FOR PROFIT.
It seems that gramma and granpa might have not been too far off their morning ingestion of eggs, bacon and a good strong cuppa coffee with cream and a bit of...sugar. They lived a long, long time. I should be so lucky.

slainte39 wrote:Homogenization is the culprit, otherwise you could just let it sit and let the cream (fat) come to the top.
Years ago, in another world, we separated the cream from the milk, drank/ate the cream and fed the non fat skim milk to the hogs to make them fat.  Had to have that bacon grease as an ingredient for all sorts of cooking.  After 8 decades, I am no longer looking for the fountain of youth.

We used to buy cream from a lady who had her own dairy cows near our weekend place. It was way thicker than mayonnaise and my mother made killer pies and cobblers from wild blackberries. Nothing better than warm blackberry cobbler with a big dollop of that cream. I'd kill for that now.