What I Learned: Week 3 (2/10-2/16)

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Since I was sick this last week, I’m going to keep this WIL fairly short.

1. Homogenization of milk, which emulsifies the fat in order to make a more uniform product, allows for fat to enter the system without being properly broken down, which can cause inflammation. Studies that look at milk’s effect on inflammation in the body generally use homogenized milk. What might those studies look like if they used non-homogenized milk?

2. No-sugar added, not from concentrate juice is not as great as it seems. While they might not add any sugar or fully concentrate it, they do evaporate off some of the water, creating a sweeter final product and altering the ratios in the original juice.

3. Protein is the most satiating, then fat, and finally carbohydrates. Fiber can help the satiety factor of carbohydrates.

4. Most of the nutrients found in grains are “enriched.” This means that all of the nutrients lost during the milling process, which is most of them, are added back in at the end to the levels found before milling.

5. We’ve had to keep track of our food intake for a class assignment. Measuring and remembering to record your food is such a pain. It’s no wonder people cannot keep it up for too long!

6. There is no standard definition of a serving size. This makes it ridiculously difficult to figure out how much of something you are really supposed to be eating.

7. Nutrition Facts Panels (the part of the package with the calories, Daily Values and ingredients) is best for COMPARING foods.


Is any of this new to you? Does any of it make you mad or make you think about things in a different way?