9 Facts on Drinking Milk From a Nondrinker

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).

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1 Comment
  1. Michelle K says:

    Note that while you didn’t find any instances of raw milk sicknesses or death, if you search journalism databases like LexisNexis, AP, BBC newswire, your results would have pulled sicknesses resulting from raw milk. Here are two examples:
    Lumping sickness/death together in your article allows the reader to assume neither have occurred due to raw milk consumption. That is inaccurate.