Additives to Milk

Posted by: CAT17

16th Apr 2015 09:37pm

What do you think of all the different types of milk? Omega added/ fat deleted or reduced only used A2 etc etc. What happened to just milk? When we were kids the milk was delivered by the milkman into the billy hanging on the front fence! Don't ever remember feeling sick because of what was not in the milk. It was pasturised and fresh with cream you could skim off the top. I'm not going to say 'in the good old days' but seriously there was a lot less sickness around. What do others think about the 'messing' with food?

Lon008

23rd Apr 2015 12:36pm

Hi Ingi

Thank you for posting this question.
For the past 10-15 years, I have been a skinny milk drinker. In recent times, after reading a book on ancient wisdom for modern health, it has highlighted to me that the milk we drink has been treated so much, that the goodness has almost gone. To that point, I have now reverted back to drinking full cream milk as it higher in nutrients. Many people drink milk for the calcium. However, by drinking processed varieties where the natural milk fats are damaged or missing, for example in homogenised or skim milks, we actually compromise our ability to absorb nutrients such as calcium.

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