What is milk anyway, and why is it white?
Milk is fundamental to mammals. In fact, it’s one of our defining characteristics; “mammal” comes from the same root as “mammary,” i.e. the gland that produces milk. It is composed of water, butterfat globules (the white, “milky” part) plus carbohydrates, proteins, vitamins and minerals, especially calcium, B vitamins. With carbs, protein, fat and micronutrients, it’s the perfect cocktail for a young mammal to grow and survive, and an excellent pan-nutritional food for adult humans.
Whole or skimmed?
Low fat or skimmed milk (in which the fat content has been separated and “skimmed” from the solution) has been marketed as a sort of diet milk, with fewer calories and fats. However, whole milk is not exactly swimming in fat to begin with. It usually has 3.5 to 4 percent fat content. (Even the fattiest milks, from, for example, Jersey cattle, only have around 5 percent fat content.) But fat (like protein and carbohydrates) is a necessary macronutrient, and it helps the body absorb fat-soluble vitamin A and D, which means skimmed milk may actually provide fewer of those vitamins though the content is technically the same. Furthermore, new research suggests fat has wrongly taken the blame
for obesity and heart disease. Sugar is a much bigger culprit, and it is often added to low fat milk to make it taste better, which might be one reason why children who grow up drinking skimmed milk actually seem to be more obese
, some studies suggest.
Is it OK to drink skimmed milk if I am lactose intolerant? Unfortunately, no.
Lactose, or milk sugar, is broken down by lact