5 ms·

I don't know what it is, but I frickin love milk. It's one of my 4 main liquids (water, milk, coffee, beer) I put down a gallon about every 4 days. In colleg

I don't know what it is, but I frickin love milk. It's one of my 4 main liquids (water, milk, coffee, beer) I put down a gallon about every 4 days. In college, I'd drink a half gallon a day. Usually when I eat anything that makes me thristy/is a little salty, like red meat, I"ll crush the milk too. Pasta? it's so carby, I've got to have milk to get some protein to level out the glucose release. Hungover? not only does milk rehydrate me, it gives me much needed calories/energy. Why I'm so dependent, I have no idea. Friends and family know to stock up on extra milk when I visit. It's like water to me. I can't explain why, or how I got to this point. edit: Growing up, we always had 2% in the house. From college on I drink skim, occasionally (once every few months) I get 1 or 2%, just to up the fat content (I'm a runner, not terribly concerned with weight gain, more or less trying to maintain body mass...)

cpher 14y ago
I'm the same way. I just turned 40, and have been drinking tons of milk my entire life. It's really bad when I travel for business and don't drink much (or any) milk. I go on a binge until my body says "enough." I think I drank 1/2 gallon today alone. And, just like you, I grew up on 2% until college, when I switched to skim. In the college dining hall, I would fill 3-4 glasses of milk with nearly every meal. My wife has teased me about it for years. :).
bluedanieru 14y ago
I used to be able to say this, then I went on soy for about a year. Didn't have any liquid milk. Now if I have more than a cup I get sick.
mertd 14y ago
> Pasta? it's so carby, I've got to have milk to get some protein to level out the glucose release. How does that work? You get twice as much sugar (lactose) than protein from milk. http://www.wolframalpha.com/input/?i=milk http://www.wolframalpha.com/input/?i=milk
- Volpe 14y ago
  The fat from the milk will slow down the metabolism, "leveling out" the release of sugar. Also lactose takes time to break down...
- kbutler 14y ago
  The wolfram alpha link shows 18g sugar per cup, other sites (and the 2% label in my fridge) show 12g. And 8g protein plus whatever fat. See also http://nutritiondata.self.com/facts/dairy-and-egg-products/71/2 http://nutritiondata.self.com/facts/dairy-and-egg-products/7... Milk does have a low glycemic index, so it would reduce the average from the pasta: http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm http://www.health.harvard.edu/newsweek/Glycemic_index_and_gl...
- ImprovedSilence 14y ago
  Protein slows down the release of that sugar though, giving a more level energy supply [1], important for a runner that likes to carbo-load before races. I'd usually try to get some chicken in the pasta, or in my rice and beans as well (The actual effectiveness of carbo-loading is debatable, yes) 1. http://www.livestrong.com/article/500047-what-factors-slow-the-absorption-of-carbohydrates/ http://www.livestrong.com/article/500047-what-factors-slow-t...
joonix 14y ago
You don't need milk, you're just used to it. It only takes a couple of weeks without it for you to no longer crave it. Go long enough, and the taste of milk will actually put you off.
- jrockway 14y ago
  What's the point of this comment? Why should the author give up milk so that the taste puts him off? What benefit would that be to him? And finally, [citation needed]. Milk contains fat and sugar, two things that the human brain is programmed to like. It seems unlikely that not drinking milk for a while would make that stop happening. Anyway, if the OP likes milk, he should drink it. The "obesity epidemic" is not from people having a glass of milk with their dinner. If you don't like milk, then don't drink it. But getting all high and mighty on some comment site about what tastes other people should experience is just plain irritating.
  - papsosouid 14y ago
    >What's the point of this comment? Good question, you seem to be just trying to stir up an emotional argument for no reason. Nobody said he should give it up. Someone simply pointed out that he doesn't need it like he claims he does. >It seems unlikely that not drinking milk for a while would make that stop happening. Try it. Taste isn't just a case of "this contains calories so it tastes good". I like the taste of broccoli, and it has very little sugar and fat. Many people have the experience of not consuming milk for a while, then finding they don't like it any more.
    - seestheday 14y ago
      You might want to be careful with this. I have heard that if you fully eliminate dairy from your diet for prolonged periods you will actually become lactose intolerant. That said, don't take my word, but I advise doing a little research before giving it up completely. It would suck to confirm that after the fact.
      - 14y ago
dizzystar 14y ago
Why did you convert to skim? I don't have any viable sources, but I thought skim was not only tasteless, but not any more healthy than other milk. At least one study has shown skim increases cardiovascular plaque. I don't really like to stand on the stump of "nutritional science," but I always find food choices interesting.
- Evbn 14y ago
  Skim isn't tasteless, though it tastes less. and many people believe high fat diets cause arteriosclerosis.
- troels 14y ago
  In general, reducing fat (especially the animal kind) is good for modern people, since we tend to get too much of it.
  - gamache 14y ago
    What you said was gospel in 1990, but nowadays there is much dispute over the role of fat in a healthy diet.
    - ImprovedSilence 14y ago
      Agreed, I thought the optimal ratios of calorie intake is 30% from fat, 30% from protein, and 40% from carbs. fat is 9 calories/gram, and 4 calories/gram for carbs and fat. At least that's what I try to go by when backpacking. but still, at the rate I drink milk, I'd be consuming way too much fat if I upped it to whole...
      - seestheday 14y ago
        I believe that the 30/30/40 ratio comes from the zone diet. To my knowledge there hasn't been any scientific verification on why this is the desired ratio. I've seen lots of other people claiming different ratios work better (e.g. some people claiming that 60%+ fat is best). I'm of the opinion that the ratios don't matter nearly as much as food quality. Does anyone have studies/references that can prove me wrong? Eating non-sick/happy animals and animal products just seems to make more sense to me. Garbage in garbage out.

cpher 14y ago

I'm the same way. I just turned 40, and have been drinking tons of milk my entire life. It's really bad when I travel for business and don't drink much (or any) milk. I go on a binge until my body says "enough." I think I drank 1/2 gallon today alone. And, just like you, I grew up on 2% until college, when I switched to skim. In the college dining hall, I would fill 3-4 glasses of milk with nearly every meal. My wife has teased me about it for years. :).

bluedanieru 14y ago

I used to be able to say this, then I went on soy for about a year. Didn't have any liquid milk. Now if I have more than a cup I get sick.

mertd 14y ago

> Pasta? it's so carby, I've got to have milk to get some protein to level out the glucose release. How does that work? You get twice as much sugar (lactose) than protein from milk. http://www.wolframalpha.com/input/?i=milk http://www.wolframalpha.com/input/?i=milk

Volpe 14y ago
The fat from the milk will slow down the metabolism, "leveling out" the release of sugar. Also lactose takes time to break down...
kbutler 14y ago
The wolfram alpha link shows 18g sugar per cup, other sites (and the 2% label in my fridge) show 12g. And 8g protein plus whatever fat. See also http://nutritiondata.self.com/facts/dairy-and-egg-products/71/2 http://nutritiondata.self.com/facts/dairy-and-egg-products/7... Milk does have a low glycemic index, so it would reduce the average from the pasta: http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm http://www.health.harvard.edu/newsweek/Glycemic_index_and_gl...
ImprovedSilence 14y ago
Protein slows down the release of that sugar though, giving a more level energy supply [1], important for a runner that likes to carbo-load before races. I'd usually try to get some chicken in the pasta, or in my rice and beans as well (The actual effectiveness of carbo-loading is debatable, yes) 1. http://www.livestrong.com/article/500047-what-factors-slow-the-absorption-of-carbohydrates/ http://www.livestrong.com/article/500047-what-factors-slow-t...

joonix 14y ago

You don't need milk, you're just used to it. It only takes a couple of weeks without it for you to no longer crave it. Go long enough, and the taste of milk will actually put you off.

jrockway 14y ago
What's the point of this comment? Why should the author give up milk so that the taste puts him off? What benefit would that be to him? And finally, [citation needed]. Milk contains fat and sugar, two things that the human brain is programmed to like. It seems unlikely that not drinking milk for a while would make that stop happening. Anyway, if the OP likes milk, he should drink it. The "obesity epidemic" is not from people having a glass of milk with their dinner. If you don't like milk, then don't drink it. But getting all high and mighty on some comment site about what tastes other people should experience is just plain irritating.
- papsosouid 14y ago
  >What's the point of this comment? Good question, you seem to be just trying to stir up an emotional argument for no reason. Nobody said he should give it up. Someone simply pointed out that he doesn't need it like he claims he does. >It seems unlikely that not drinking milk for a while would make that stop happening. Try it. Taste isn't just a case of "this contains calories so it tastes good". I like the taste of broccoli, and it has very little sugar and fat. Many people have the experience of not consuming milk for a while, then finding they don't like it any more.
  - seestheday 14y ago
    You might want to be careful with this. I have heard that if you fully eliminate dairy from your diet for prolonged periods you will actually become lactose intolerant. That said, don't take my word, but I advise doing a little research before giving it up completely. It would suck to confirm that after the fact.
    - 14y ago

dizzystar 14y ago

Why did you convert to skim? I don't have any viable sources, but I thought skim was not only tasteless, but not any more healthy than other milk. At least one study has shown skim increases cardiovascular plaque. I don't really like to stand on the stump of "nutritional science," but I always find food choices interesting.

Evbn 14y ago
Skim isn't tasteless, though it tastes less. and many people believe high fat diets cause arteriosclerosis.
troels 14y ago
In general, reducing fat (especially the animal kind) is good for modern people, since we tend to get too much of it.
- gamache 14y ago
  What you said was gospel in 1990, but nowadays there is much dispute over the role of fat in a healthy diet.
  - ImprovedSilence 14y ago
    Agreed, I thought the optimal ratios of calorie intake is 30% from fat, 30% from protein, and 40% from carbs. fat is 9 calories/gram, and 4 calories/gram for carbs and fat. At least that's what I try to go by when backpacking. but still, at the rate I drink milk, I'd be consuming way too much fat if I upped it to whole...
    - seestheday 14y ago
      I believe that the 30/30/40 ratio comes from the zone diet. To my knowledge there hasn't been any scientific verification on why this is the desired ratio. I've seen lots of other people claiming different ratios work better (e.g. some people claiming that 60%+ fat is best). I'm of the opinion that the ratios don't matter nearly as much as food quality. Does anyone have studies/references that can prove me wrong? Eating non-sick/happy animals and animal products just seems to make more sense to me. Garbage in garbage out.