Apr 25, 2012 8:05 AM GMT
A few weeks ago I went to a symposium that was about the coevolution of genes and culture. One of the topics discussed was the evolution of lactase persistence within modern populations and how the lactase persistence offers a survival benefit through the absorption of calories from milk that would otherwise be lost if fermented as a population that was lactose intolerant would have to do in order to consume milk. It was specifically mentioned that in regular cow's milk, about 40% of the calories are lost in the fermentation of the sugars.
Given that most industrialized countries face a great deal more trouble from consuming too many calories, especially in the form of sugar, I'm thinking that fermenting large amounts of milk into yogurt would be a very useful means of getting a large quantity of easily digestible protein without excessive calories. Nonfat milk especially for this purpose, as there would be essentially no calories from fat either.
Monetarily speaking, if made at home it's $3-4 and roughly 128g protein/gallon. Might be good for the college student on a budget trying to lose the finals week weight( you know, because writing papers and studying means ice cream and no time for gym).
Anywho, just thought I'd share.
Given that most industrialized countries face a great deal more trouble from consuming too many calories, especially in the form of sugar, I'm thinking that fermenting large amounts of milk into yogurt would be a very useful means of getting a large quantity of easily digestible protein without excessive calories. Nonfat milk especially for this purpose, as there would be essentially no calories from fat either.
Monetarily speaking, if made at home it's $3-4 and roughly 128g protein/gallon. Might be good for the college student on a budget trying to lose the finals week weight( you know, because writing papers and studying means ice cream and no time for gym).
Anywho, just thought I'd share.