Tidbit #8 Fats in Milk: There’s no denying cow’s milk is a source of fats with 8 to 9 grams per 8-ounce glass of whole milk. The fat levels are of concern for increased risk of cardiovascular disease, and other problems associated with excess fat intake. The MyPlate guidelines encourage low- and nonfat milks to reduce these health risks. However, removing the fat from whole milk is a weird process with more machinery and additives — like oxidized, dried nonfat milk — to maintain the shelf life, taste and consistency.
Raw milk and primal-eating advocates remind us of the importance of leaving milk as nature provided it and keeping the butterfat intact:
“The butterfat in milk is another factor that protects us from illness. In addition to containing antimicrobial short- and medium-chain fatty acids, butterfat is a carrier for important vitamins that strengthen the immune system.” (Schmid, 2009).