We have been drinking milk for centuries so why has it been getting such a bad rap lately? It’s high in fat soluble
vitamins A, D, E and K, as well as
protein and riboflavin (vit B2). When we think of milk, images of the
milkman and his morning delivery, free milk given out at schools, and the infamous
US ‘Got milk’ campaigns come to mind.
So when did it start becoming
the enemy? And why? Put simply, when we stopped worrying about having enough food on our plates and started examining its contents and
nutritional benefits instead. The
processing of milk has turned it into a product far removed from the cream top milk of the good old days.
Hormones, antibiotics, pasteurization and homogenization are just a few of the things we need to worry about when it comes to the white stuff.
Let’s have a look at the
key issues when it comes to milk:
Organic vs Non-Organic
There are over
60 hormones in an average glass of milk (non-organic). Crazy huh? There’s no denying that it’s healthier to drink milk from grass-fed, organic, non-hormone treated cows. Organic milk also contains higher levels of
beneficial fatty acids and 30-50% less saturated fat than normal milk.
Full Fat vs Skim
The fat in milk aids in protein, calcium and fat-soluble vitamin (ADEK)
digestion and absorption. It also contains
immune-boosting lipids (glycosphingolipids). Skimming the milk, or removing the fat, makes it harder to digest and less nutritionally beneficial. There really is no outsmarting nature. If it put it there, it’s generally for good reason.
Homogenised vs Unhomogenised
Homogenising milk is essentially altering its
chemical structure to make all of the
molecules the same size – primarily for aesthetic reasons, homogenised milk contains no lumps. Unhomogenised means milk where the fat or cream sits at the top (as intended). It’s
easier to digest and easier to whip!
Pasteurised vs Unpasteurised (aka ‘raw’)
This is probably the most contentious issue when it comes to milk. Pasteurising milk simply means
heat-treating it to kill any
harmful bacteria. It results in a loss of some of the naturally occurring
enzymes and beneficial bacteria but it also means no nasty bugs such as brucella, campylobacter, E. coli, listeria, salmonella, and yersinia. It is
illegal to sell
unpasteurised (raw) milk for human consumption in stores – you’ll often see it sold as bath milk or pet food! Farmers can
sell direct to consumers as long as they provide a label stating that it "may contain organisms harmful to health". People even buy ‘shares’ in a cow to get their regular supply of ‘white gold’!
The verdict
When it comes to milk, we recommend opting for
organic, unhomogenised, full-fat milk. As for the raw issue, we prefer to err on the side of caution but this really is a personal decision.
Next week, we examine
milk intolerances and allergies, and the
alternatives we have to dairy. Stay tuned.
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