Milo & Great Depression

[phantom_opera]

Was examininig content of Milo .... > half content are sugar so I decided to dig out the history:

Milo started being produced in the 1930s during the Great Depression, to help children to get enough nutrients in their diet.

Milo was invented by an Australian, Thomas Mayne who was a Nestlé engineer and and an industrial chemist.

Milo can become addictive if eaten in quantities of 15 teaspoons or more per day, due to the theobromine content, a chemical similar to caffeine, that is found in cocoa.

http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/1940s_Nestl%C3%A9_Milo_tin.jpg/220px-1940s_Nestl%C3%A9_Milo_tin.jpg

=> amazing ... a food invented during the Great Depression is still popular today and marketed as must-drink for sportsman

[phantom_opera]

interestingly ... Nestle tries to answer why there is so much sugar in Milo powder (some can be as high as 60%)

ISN’T MILO TOO HIGH IN SUGAR – THE LABEL SAYS IT CONTAINS 46.4G TOTAL SUGARS/100G?

Milo powder is specially formulated to be added to milk and consumed as a beverage. Assessing total sugar content on a dry weight basis per 100g of the powder alone is therefore inappropriate. It is more appropriate to assess the product on an ‘as consumed’ basis, as a beverage. If you calculated total sugars on an ‘as consumed’ basis (as a beverage) there is 9.1g/100mL.
When reading the label it is more helpful to look at the last 2 columns of the Nutrition Information Panel where it says 20g of powder with 200ml reduced fat or skim milk. This shows how much total sugar there is in ‘a serve’ (glass of MILO and Milk) which is what really counts.
Based on the recommended recipe there is 19-20.1g total sugars in a glass of MILO and milk depending on the type of milk used.
Less than one teaspoon (3.8g) is added sucrose (cane sugar) from MILO powder
Just over one teaspoon (5.5g) comes from naturally occurring sugars from the malted barley (maltose) and milk powder ingredients (lactose) from MILO powder
Over half the total sugars (9.7-10.8g) come naturally from the added 200mL milk alone

[phantom_opera]

Horlicks Original provides 73.4g of carbohydrate per 100g, of which 40.9g is present as sugars. These sugars include: lactose (milk sugar); maltose (which is present as a result of the breakdown of the cereals during processing); as well as sucrose (added to give the traditional flavour and to increase palatability of Horlicks). A 25g serving of Horlicks Original, therefore, provides 18g of carbohydrate of which 10.2g is present as sugars. Please note that this is for the powder only. When made up with 200ml semi-skimmed milk, Horlicks provides 27.8g carbohydrate of which 19.6g is present as sugars.

[Pikachu1245]

Horlicks Original provides 73.4g of carbohydrate per 100g, of which 40.9g is present as sugars. These sugars include: lactose (milk sugar); maltose (which is present as a result of the breakdown of the cereals during processing); as well as sucrose (added to give the traditional flavour and to increase palatability of Horlicks). A 25g serving of Horlicks Original, therefore, provides 18g of carbohydrate of which 10.2g is present as sugars. Please note that this is for the powder only. When made up with 200ml semi-skimmed milk, Horlicks provides 27.8g carbohydrate of which 19.6g is present as sugars.

But Milo is an energy drink wat.... After drinking, no need to eat for dinner also can sleep well as stomach won't grow hungry. Also, hospital use it for patient during meal with biscuits.... Think Maltose does the trick.........

Milo - Good for you - since primary school sports day, many have fallen for it. Especially free and cold milo in small cups provided by portable cart during school sport day in primary schools.:rolleyes:

[phantom_opera]

what u should be warned is how they answer the question about high sugar content ... they say you are supposed to mix 200ml of milk with your Milo or Horlicks

but in MY/SG ... u add sweetener (+white sugar) with many teaspoons of Milo :scared-1: :scared-1:

[samuelk]

what u should be warned is how they answer the question about high sugar content ... they say you are supposed to mix 200ml of milk with your Milo or Horlicks

but in MY/SG ... u add sweetener (+white sugar) with many teaspoons of Milo :scared-1: :scared-1:
that's because people don't read instructions and do it in the most cost saving manner without dued care to the health of others.

[lifeline]

and then there is also milo dinosaur, where you put additional heaps of milo floating on top!!!

http://tinyurl.com/cghuys7

[mcmlxxvi]

during my last job when often i lose control over my meal times, i used to down have glass of milo powder mixed with hot water to fuel me for 3 more jours.

no wonder i crashed n burnt within 6 mths.

[phantom_opera]

the name of milo dino implies that if you drink it everyday, u will soon become dino (extinct)

when I was a kid I vaguely remember this Chinese marketing slogan:

美禄对你的确美妙，喝美禄

[phantom_opera]

http://www.hsph.harvard.edu/nutritionsource/files/2012/10/how-sweet-is-it-550-new.gif

from Harvard

[mcmlxxvi]

"its mar-vel-lous what mi-aye-lo can DO FOR U!" is my recollection

[zipos]

We do without absolutely wrong automatically know which factor a will of steel instinctively prove

[princess_morbucks]

I stumbled upon this article.
It has nothing to do with Milo, but it describes a possible financial crisis.

http://www.telegraph.co.uk/finance/china-business/10407625/BIS-sees-risk-of-1998-style-Asian-crisis-as-Chinese-dollar-debt-soars.html

By Ambrose Evans-Pritchard (http://www.telegraph.co.uk/finance/comment/ambroseevans_pritchard/)
9:30PM GMT 27 Oct 2013


Foreign loans to companies and banks in China have tripled over the last five years to almost $900bn and may now be large enough to set off financial tremors in the West, and above all Britain, the world’s banking watchdog has warned.

“Dollar and foreign currency loans have been growing very rapidly,” said the Bank for International Settlements in a new report.

“They have more than tripled in four years, rising from $270 billion to a conservatively estimated $880 billion in March 2013. Foreign currency credit may give rise to substantial financial stability risks associated with dollar funding,” it said. China’s reserve body SAFE said 81pc of foreign debt under its supervision is in dollars, 6pc in euros, and 6pc in yen.



The BIS said loose money policies by Western central banks since the Lehman crisis had cut the cost of foreign funding in East Asia, tempting firms to borrow heavily in dollars. The risk is that this process could go into reverse as the US Federal Reserve shuts the spigot, triggering off a dollar liquidity shortage across the region with even bigger knock-on effects than during the East Asian crisis in 1997-1998.



http://i.telegraph.co.uk/multimedia/archive/02715/chart-11_2715248c.jpg

[hopeful]

We do without absolutely wrong automatically know which factor a will of steel instinctively prove

your virgin post wasted le. here's angpao for you.

[onglai]

milo in supermarket has 2 recipe, one local n one australian, but price difference is quite big. wonder wat's the diff.

[princess_morbucks]

milo in supermarket has 2 recipe, one local n one australian, but price difference is quite big. wonder wat's the diff.

Mabbe the milk is different?

[hopeful]

milo in supermarket has 2 recipe, one local n one australian, but price difference is quite big. wonder wat's the diff.

overhere also have 2 recipes. strangely enough, the one with lower sugar content is cheaper.

[CondoWE]

milo in supermarket has 2 recipe, one local n one australian, but price difference is quite big. wonder wat's the diff.

Australian recipe is much thicker and taste a lot better then the singapore recipe, except more pricer. Once tasted Australian recipe will not look back to local one....:D!

[onglai]

Australian recipe is much thicker and taste a lot better then the singapore recipe, except more pricer. Once tasted Australian recipe will not look back to local one....:D!

so it's MILO GAO. next can will buy n try. :cool:

[Shanhz]

Australian recipe is much thicker and taste a lot better then the singapore recipe, except more pricer. Once tasted Australian recipe will not look back to local one....:D!

actually if you buy choc bars, the aussie formula taste really wholesome compared to the local ones.. the milk is very fragrant