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Comment by will_brown | Hacker News Reader

I may be wrong but I think many milks add sucrose.

The other thing is if you don’t buy organic milk then your milk is also loaded with the antibiotics that we give to dairy cows which attaches to the fat in the milk. So a good rule is if you go organic get whole milk (because it is a good source of fat) but if you buy regular milk get skim (to avoid some of the antibiotics).

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False. It's illegal to have antibiotic residue in milk regardless if its labeled "organic vs inorganic".

https://www.fooddialogues.com/antibiotics-hormones-milk-dair...

Nothing prevents dairy farmers from treating cows producing "organic" labeled milk, but just like "normal" milk, they are removed from sending milk into the food chain.

That’s the law...but in practice the farmers (like athletes trying to pass drugs tests) cheat. So here is an article about the FDA catching antibiotics in both meat and dairy products, and the farmers were successful before they were caught because they began using antibiotics and other drugs the FDA tests don’t scan for because they aren’t supposed to be used in animals at all.

https://www.npr.org/sections/thesalt/2015/03/08/391248045/fd...

You could make the exact same argument for the organic food industry

Well in one instance the FDA caught farmers put milk with antibiotic and other drug residue into the stream of commerce, so it’s not an arguement so much as facts.

But yes, you could spend your time arguing organic farmers load up their dairy and meat cows with antibiotics and put it in the stream of commerce without any evidence of the same, if that’s what gets you going.

I’ve noticed that many products in the US now have an “added sugars” section under the sugars section in the nutritional labels. It always seems to be 0g in all of the milk bottles and cartons I’ve seen, but I’m pretty particular on my milk so I might not have seen the average kind that most people get.

The FDA allows manufactuers to round down for values less than .5g, it's why something like a dry rub for BBQ will have some sugar in it but the nutrition facts will say 0g sugar per serving.

I haven't seen this personally, but people should know how modern milk is made. First all the parts are separated (milk proteins, fat, lactose) then reconstituted in different proportions for each type of milk. I've noticed that low fat milk generally has the same caloric content as high fat milk, they just add in more lactose in place of the missing fat (I presume to ensure the milk doesn't taste gross and watery).

They might be skimming proteins for energy bars, whey supplements and the like.

We spring for the non-homogenized minimally processed stuff, and the skim doesn’t taste gross and watery (we usually buy whole milk fwiw).

I assume it doesn’t go through the oil-refinery style processing you speak of.

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