| I'll try to dig them out. From what i recall it runs along the same lines as refining carbohydrates - essentially giving 'empty calories' as often reffered to in cakes etc
Essetnially milk is designed to be used as a whole, the various fat soluble vits, minerals and enzymes all assist in the protein and carb breakdown and usage. Skimmed milk in particular was indicated to encourage deamination (the breakdown of amino acids into acid and ammonia) which ibn turn ihibits glycogen use- in theory encouraging fat storage. |