I was recently sitting down with a colleague who is consistently doing tons of research (I love that about her!) and well on her way to ridiculously awesome health.
I admire the ginormous amounts of information she has unearthed and learned. Yet, there was one thing that left me unsure about one of my favorite food groups…. dairy. More specifically – milk. I LOVE my Royal Crest milk and, quite frankly, wouldn’t want to live without it. [That might be exaggerating it but what would a post be without a little exaggeration?]
The school of thought is that low-fat milk is more processed then whole-milk. “Whole” implies “untouched”… right? Therefore, we should purchase whole-milk and dilute it with water (reverse osmosis of course) instead of simply purchasing 1% (1% is what I recommend to my clients). To be perfectly honest, I wasn’t entirely sure of the milk manufacturing process… so I’ve done a little research.
What I uncovered:
So what is the milk-making-process anyway?
To sums things up, I love what this article had to say: I don’t mean to suggest that milk is bad or any less nutritious because it’s been processed. But, let’s be clear, it is a processed food. The white stuff that comes out of a plastic jug is undoubtedly physically changed and compositionally altered from the white stuff that flows forth from a cow’s udder. As for the question as to whether whole milk is any more “natural” than skimmed or part-skimmed milk, the answer is a definitive NO.