MsPony
Lovin' The Homestead
My SIL is on WIC and could only get non-fat or 1%. She still had stamps left one months and I asked her for whole milk, she can't get it!! My mom was even surprised as Drs told her whole milk until we were 5.
Organic Milk and UHT milk
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Bubblingbrooks
Made in Alaska
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The government is requiring low/no fat in littles in hopes of stemming obesity.MsPony said:
Its going to bite back hard though, as all that does is promote poor brain growth/health, and a compromised endocrine system.
VickiLynn
Lovin' The Homestead
I work for the Child and Adult Care Food Program, and we were just notified last week that we must require our daycare providers to serve 1% or skim milk to children over 2 years old. This is the USDA rule now. I asked if it would be OK for a provider to serve whole milk if the parent requests it. They told me it would require the parent getting a note from a doctor. Ugh!!!
Oh, but it is OK for providers to serve flavored milk.
Oh, but it is OK for providers to serve flavored milk.
big brown horse
Hoof In Mouth
And by "flavored" you mean flavored with pink food dye and sugar/HFCS, right? 
When my kids were little the guidelines for milk were whole milk from 1 year till 2 years of age (breast or formula fed till 1 year), then could switch down to 2% but 1% wasn't recommended because growing brains and bodies need fat. This was in BC in the late 90s and we heard the same when we moved out here to Alberta in 98 through into the early 2000s. Haven't kept up since, so no idea what the current recommendations are but I can't imagine they've changed much.
I don't see ultra pasteurized milk very often on the grocery store shelves, and it seems to have a much higher price, so that's different here as well. And I've never seen any organic milk that was ultra pasteurized.
UHT milk here is a different beast--it's tetra-pak "shelf milk" that isn't refrigerated at the grocery store but found on the regular shelves.
When I lived on Haida Gwaii back in the early 80s my mom always had a tetra-pak or two of "shelf milk" in the cupboard in case the grocery barge didn't come in. The barge came once per week from Prince Rupert and everyone hit the grocery store THAT DAY--my Mom would buy 8-10 cartons of milk to get us through till next barge day. I only remember having to drink "shelf milk" once a year when the expiry date was coming up, and it's nasty stuff. We usually put it on our cereal or cooked with it to avoid having to drink it.
That said, the Canadian dairy industry is different to the US--I believe that the US is pretty much the only jurisdiction that actually allows the use of rBGH when it comes to milk production--it's never been allowed here in Canada (or in the EU if I remember correctly). My uncle used to own a dairy farm in the Fraser Valley in BC, and his dairy was very clean--nothing like what I read on here about milk production in the US. Growing up all we drank was fresh whole milk straight from that dairy (that came in glass bottles with bail stoppers) and it was wonderful! My Mom skimmed the top cream off with a turkey baster.
I don't see ultra pasteurized milk very often on the grocery store shelves, and it seems to have a much higher price, so that's different here as well. And I've never seen any organic milk that was ultra pasteurized.
UHT milk here is a different beast--it's tetra-pak "shelf milk" that isn't refrigerated at the grocery store but found on the regular shelves.
When I lived on Haida Gwaii back in the early 80s my mom always had a tetra-pak or two of "shelf milk" in the cupboard in case the grocery barge didn't come in. The barge came once per week from Prince Rupert and everyone hit the grocery store THAT DAY--my Mom would buy 8-10 cartons of milk to get us through till next barge day. I only remember having to drink "shelf milk" once a year when the expiry date was coming up, and it's nasty stuff. We usually put it on our cereal or cooked with it to avoid having to drink it.
That said, the Canadian dairy industry is different to the US--I believe that the US is pretty much the only jurisdiction that actually allows the use of rBGH when it comes to milk production--it's never been allowed here in Canada (or in the EU if I remember correctly). My uncle used to own a dairy farm in the Fraser Valley in BC, and his dairy was very clean--nothing like what I read on here about milk production in the US. Growing up all we drank was fresh whole milk straight from that dairy (that came in glass bottles with bail stoppers) and it was wonderful! My Mom skimmed the top cream off with a turkey baster.
