Drink This, Not That: Milk Edition
Let’s continue on the dairy train, shall we?
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There are SO many brands of milk at the supermarket, it’s easy to get overwhelmed. But as with all things, quality matters. So let’s talk about how to make good choices.
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Pasteurized v non-pasteurized. Raw milk can be hard to come by in the U.S. because it’s illegal in most states. If you’re lucky to live in a state where it isn’t, that would be my #1. If you live in a state where raw milk is illegal and are interested in getting connected to raw milk, DM me and I can send you a resource.
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Pasteurization (sterilization) kills beneficial enzymes like lactase that help digest lactose. Regardless, pasteurized milk is still incredibly beneficial. And some brands “flash” pasteurize, which can preserve some enzyme function.
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Fortified v non-fortified. This is a sneaky one! There are laws that require “reduced fat” versions of milk to be fortified with synthetic vitamins D and A. But it’s become a common practice even with whole milk.
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Synthetic vitamins wreak havoc on the body. I talk a lot about the consequences of Vitamin D supplementation (see my Hormone-D highlight). You’ll be hard pressed to find a brand without it.
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Many milks are fortified synthetic Vitamin A, which is what’s truly to blame for “Vitamin A” toxicity and it also feeds pathogenic bacteria.
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Many brands decided that adding extra omega-3s is a good idea. These are not “essential” as we have been led to believe. They’re also polyunsaturated fatty acids (PUFAs), which drive thyroid issues, immune conditions, estrogen dominance, allergies, insulin resistance and diabetes, and more.
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I personally avoid fortification at all costs.
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Homogenized v non-homogenized. Homogenization emulsifies the fats in milk so it doesn’t separate, but adds air to the milk and makes fat particles extremely small, increasing oxidation. Oxidized cholesterol - or anything for that matter - is not usually something we want to consume.
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Additives. These are more common in chocolate milks and nut “milks,” and include things like Carrageenan and Gums, which can wreak havoc on the digestive system. If you’re someone that has issues with dairy, this is the FIRST thing I would be checking.
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These are a few pros and cons to consider when selecting your milk. As I mentioned yesterday, you have to find what works best for you based on what’s available to you too.
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Happy milk hunting!
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This is not medical advice. Always consult your healthcare professional before pursuing any changes to your personal healthcare regime.
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