The Dairy Dilemma: Whole, Raw, Organic, Low-Fat, Etc.

As a kid, I remember my mother switching the blue cap (skim milk) for the familiar red cap (whole milk), in an effort to switch us over to the “healthier” reduced fat milk. I remember it tasting thin and watery and being very unappealing. However, I got used to it and drank, and preferred, it for many years. Recently I started learning about low-fat foods and how they can actually be worse for you and stopped drinking skim milk and eating low-fat yogurt and cheese. Lisa’s blog post does a great job of explaining the differences between the different milks and her always “sensible sounding” rationale for what she and her family eat. This excerpt from her post explains the fat reduction problem really well.

Screen Shot 2013-02-06 at 9.27.13 AM“To make dairy products low fat, it’s not enough to remove the fat. You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. In the case of low-fat or skim milk, that usually means adding powdered milk. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol, so food makers sometimes compensate by adding antioxidants, further complicating what had been a simple one-ingredient whole food. Also, removing the fat makes it that much harder for your body to absorb the fat-soluble vitamins that are one of the reasons to drink milk in the first place.” – Michael Pollan

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