What Exactly is a "Dairy" Serving?

[Paris Madeleine]

Hi all!

I thought I had this down... but I'd just love a little clarification of you have it.

What exactly does WW consider a dairy serving? Is it any dairy product that contains at least 25% of RDA of calcium?

Help! Please and thank you! graemlins/bcbsalute.gif

:D Paris

[WeighToGo]

According to the Leader's Manual, there is no set percentage of RDA of Calcium with Flex Points. The requirement is "dairy". Page 19 of Getting Started has two columns-one lists calcium rich foods, the other has checks by the items that count as a milk product for WW. Calcium alone is not sufficient. There are compounds in dairy that act on the calcium contained. In addition, there are other beneficial nutrients. The ONLY things that meet WW requirements are milk, cheese and yogurt (and things such as latte or pudding made with these things). Calcium really does not have all the benefits of dairy products. Anything that gets calcium as a result of being fortified (soy milk, bars, cereal) cannot count as a milk product. Dairy only.

Lots of recent studies regarding the benefits of dairy regarding fat loss.

Keep in mind that it takes 2 cups of cottage cheese to count as a milk. That is a lot of cottage cheese.

What the study says is that supplements and calcium by itself is better than nothing but not nearly as beneficial as dairy.

If you are interested in the more scientific explanation of the study, you can find it here. Yes, it says calcium is good, but dairy increases fat loss substantially.

This is the related sentence: Notably, dairy sources of calcium exert markedly greater effects in attenuating weight and fat gain and accelerating fat loss. This augmented effect of dairy vs. supplemental calcium is likely attributable to additional bioactive compounds in dairy that act synergistically with calcium to attenuate adiposity; among these are angiotensin converting enzyme inhibitory peptides, which limit angiotensin II production and thereby limit angiotensin II stimulation of adipocyte lipogenesis. These concepts are confirmed by both epidemiological and clinical data, which similarly demonstrate that dairy products exert a substantially greater effect on both fat loss and fat distribution compared to an equivalent amount of supplemental calcium. Dairy Study (http://www.nutrition.org/cgi/content/full/133/1/252S)

[Paris Madeleine]

Thank you, Dianne!

[imported_Kelly_S]

Ditto! I hope you don't mind if I copy your post (of course giving you credit) on my message board.

[Momma25]

The requirement is "dairy". This is a sticky issue with me. I do not do dairy, yet my understanding was that for people who are dairy allergic/sensitive or choose to avoid dairy for other reasons, such as social issues, that WW allows the exception of consuming calcium-rich foods instead of dairy.

What does the Leader's manual say about alternatives to dairy?

[imported_Kelly_S]

I know for those who are lactose intolerant they suggest directly from page 18 of the Week 1 booklet:

"If you're lactose-intolerant look for dairy products that are labeled lactose-free or lactose-reduced, or pills to help digestion of lactose (the naturally occurring sugar in milk)."

[Paris Madeleine]

Good question, Momma.

WW does recognize that vegans and ovo-vegetarians use the program so what is the official stance for them?

[WeighToGo]

The Leader's Manual info. for Vegetarians says that vegans need to substitute dairy foods with non-animal based, calcium-rich sources. Members should include foods each day that are rich in calcium....

It goes on to emphasize that calcium rich foods do not provide all the benefits of dairy.

It specifies that calcium-rich foods do not meet the requirement for milk products.

[Paris Madeleine]

Thank you again, Dianne!

[SSKatie]

Hey, Paris, did you see my "recipe" in the Desserts section for Cannoli cones? Ricotta (I use the FF kind) is one serving of dairy for just 1/2 cup, and you can get in your dairy deliciously with these cones!

[Paris Madeleine]

Katie, I did see that and I am definitely going to be making those! I about drooled... I love ricotta.

I love to mix ricotta with Splenda and cocoa powder, and then add a touch of almond extract. Blend together and chill... so good!

[Momma25]

The Leader's Manual info. for Vegetarians says that vegans need to substitute dairy foods with non-animal based, calcium-rich sources. Members should include foods each day that are rich in calcium....Thank you Dianne,
That's what I thought. Thanks for confirming that for me from the leader's manual.

And since that option is covered and offered by WW as an acceptable alternative within the WW program, then someone who does not do dairy, but includes calcium-rich foods is following the WW program.

[ November 22, 2003, 10:10 PM: Message edited by: Momma25 ]

[SSKatie]

Paris, OOOO that sounds great! Gonna try that! graemlins/thumbup.gif

[stillsharon]

Paris, Thank you for asking this question. I had been wondering the same myself and have now discovered that I have not been doing it right. Now I am determined to drink more milk! Yum. Sharon. P.S. What proportions of ricotta cheese, cocoa, etc do you do? It sounds yummy.

[Paris Madeleine]

Sharon -

When I went a little kooky and did SBD for all of three days I tried this recipe out and liked it a lot. It's a tasty and filling dessert and counts as a dairy requirement for WW.

Take 1/2 cup ff ricotta, 1/2 to 1 tsp cocoa powder, 1 packet Spenda, 1/4 tsp almond extract and mix all together*. Garnish w/ 5-6 mini chocolate chips if desired.

Serves 1 @ 2 points each.

* If the grainy texture of ricotta is bothersome to you, you can mix all of the above ingredients together in an FP and get a smoother result.

[SSKatie]

PARIS!! I just made your recipe (using almond SF Davinci & a TBS of mini-choc chips) and it made enough for two cones---DELISH!! I put it in the freezer for about 15 mins. to get it cold--might leave longer next time--and then put 1/2 in a cone. I LOVE this..thanks a million! graemlins/thumbup.gif

[CordyC]

I'm trying this tonight - gotta get that dairy in, and this sounds very close to tiramisu!

I made my own ricotta this afternoon, since I can't get FF in Canada. Does anyone have any experience in making ricotta using skim milk powder instead of fresh skim milk?

[stillsharon]

Paris, thanks for the recipe. Can't wait to make it.

CordyC, How do you make your own ricotta???

Thanks Sharon

[CordyC]

Sharon, it's easy to make ricotta, despite the fact that I have never made cheese in my life (things most city chicks just don't do ;) )

I took 2 litres of skim milk and 3 tablespoons of plain white vinegar (which I had to buy because I only had balsamic, etc., in the house!) and brought them to a simmer on top of the stove. Then, I put a lid on the pot and stashed it in the unlit oven for about five hours. I lined a colander with cheesecloth (2 layers) and dumped the milk mixture in. By this time, it was separated into liquids and solids, There were a ton of liquids streaming out of the colander at first, and I was worried that I'd end up with a lump of cheese the size of a golf ball. I left the blob of cheese in the fridge overnight in the colander set over a bowl to finish draining. This a.m., I dumped the ricotta into a baggie, and tasted it. Yummers! It's ricotta, and I defy anyone to tell the difference between this and the kind you buy in the supermarket. I probably have about a pound of cheese. I am looking forward to having some tonight!

[stillsharon]

CordyC, Thanks for the information on making ricotta cheese. Although I like to cook I will admit that it sounds like a lot of work, more work than going to Wal-Mart anyway. I admire you for doing all of that. Sharon

[CordyC]

Sharon, it's only because I can't find fat-free ricotta in Monteral that I am going to this trouble. See what being a points miser makes you do???