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<p>[QUOTE=&quot;-jeffB, post: 1638258, member: 27832&quot;]It&#039;s ridiculous on its face. I won&#039;t ask you to &quot;fact check&quot; it, but when you repeat it, it makes you look like you&#039;re more interested in trashing milk than in making sense.</p><p><br /></p><p><br /></p><p><br /></p><p>If you like it better, go for it. It&#039;s about 30% lower in calories than skim milk, but it&#039;s got six times the fat (albeit mostly the good monounsaturated kind), and only one-eighth the protein (not that most Americans are short on protein). It&#039;s actually got 10% <i>less</i> calcium than skim milk, a bit less than half the Vitamin A, and none of the riboflavin or B12 that skim milk carries. But it&#039;s got less sugar, and no lactose at all. That might be better for <i>your</i> stomach; mine seems fine with skim. (I&#039;ve got the good lactase genes; if I chug a quart of milk, all I feel is a bit waterlogged and full.)</p><p><br /></p><p>As for your plated pitcher (is it silver plated over &quot;german silver&quot;?), since the contents only come in contact with the inner surface, a layer of silver plate on the inner surface should be just as good as a solid silver pitcher. But I don&#039;t know whether silver plating commonly covers the inside as well as the outside. (Seems like it would be easier to do the entire surface, inside and outside.)[/QUOTE]</p><p><br /></p>

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