6. Low Fat or No-fat Milk. In the old days, making low fat milk was as straightforward as skimming of the top layer to remove the cream, leaving the rest of the mix fat-depleted – but now they use centrifugal separators. Those health benefits come with an energy cost. Oh, and since no-fat milk feels watery in the mouth, dairies pop a little of the milk solids back in at the end. Yes, the cream.