Did you know Whole milk is actually only 3.25% milk? 2% Milk is the Top seller even though it has only 3g less fat and 30 less calories per cup.
Low fat milks are technically more processed. They go through a centrifuge machine to separate the fat from what’s left. Removing the fat means all the Vitamins are lost too, so synthetic ones are added back in, including Vitamin A and D. The fat that was removed is then added back in for 2% and 1% milk. This centrifuge process causes the cholesterol in the milk to oxidize, and nitrates to form; neither of these are recommendable to consume.
3 more reasons to Ditch Fat Free Milk:
1.Fat Free milk is naturally blueish in color with a watery texture and chalky taste. Powdered milk is added to Fat Free milk to whiten and thicken it. This includes proteins quite unrecognizable to the body.
2.Vitamin A can’t be absorbed without fat(it’s a fat soluble vitamin), so drinking Fat Free milk won’t actually provide your body with Vitamin A unless you eat fat simultaneously.
3. Fat Free milk doesn't have as desirable a balance of fat to sugar to protein.
Follow the Money:Before 1950 most people drank whole milk(heart disease and diabetes were also much lower then). Then came the ‘Low fat’ craze. This happened because Ancel Keys presented some very manipulated research stating that saturated fat and cholesterol cause heart disease(This theory has been debunked over and over again). Cream used to be skimmed from milk to make ice-cream etc; the left over liquid was considered an industrial waste product and commonly used by farmers to rapidly fatten pigs. Post 1950, the left over stuff was considered a "health food"- Pay day for the Dairy Industry! The corporations running the dairy industry have been profiting off of both products ever since. After all my research, I know that the FDA and Food corporations are often in bed with each other, so it wouldn’t surprise me if this is no coincidence.
When milk has not been homogenized, the cream separates to the top.
Homogenized Milkis processed so that the fat molecules are forced to become the same size which allows the milk to stay consistently fluid. The issue with this is that a new fat globule membrane is formed that incorporates a much greater portion of casein and whey proteins, potentiallyleading to milk related allergies.Studies at USC – Berkeley. suggest that “by reducing the size of fat molecules, homogenization makes fat easier to absorb contributing to heart disease, diabetes and increasing disease-promoting inflammatory processes,” Whether or not these studies are true, why risk it? There's no downside to non Homogenized Milk other than having to shake the bottle first.
My Favorite Brand is Saint Benoitbecause they are Organic, grass fed Jersey Cows(A2 protein type), Non-Homogenized and 'VAT' pasteurized(lowest possible temp by law). The milk comes in glass bottles which you can return for $1.50. Their products are amazing(esp the ice-cream).