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Maybe this is a side effect of living in Wisconsin, but I'm surprised that people wouldn't know that whole milk doesn't mean 100% fat.

Logically it means "has all of the fat, as it came out of the cow." Except it turns out that cows aren't as consistent as our modern world demands, so whole milk is mixed to achieve a consistent fat level.


The Frappe will get most of its energy from the sugar in the syrup that they use as flavouring. Probably corn based as it has high subsidies.


That example has a number of teaching points. One which I decided not to include in the short article is the choice of metric. Is percent fat a good metric? Or should it be the calorie count? Or something else?


Seems to be behind a paywall now.

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