The Tamesis
Milk is a strangely polarizing topic. Original versions and plant-derived varieties from cows have been the subject of celebrity magazine advertising campaigns (who can forget “Got Milk?”) and takedown investigations. A few years ago, I posted on social media about my personal experience returning to whole milk after a Goldilocks journey with alternatives. The number of responses — and the uproar I faced for admitting that I like whole milk — was beyond anything I’ve ever experienced. The recent rise in “raw” milk (i.e., unprocessed milk, hailed as a health elixir by some and considered a bacteria-infested incurable disease by others) has us wondering – which type of milk is actually the healthiest?
Experts warn: The answer isn’t one-size-fits-all.
“In the past, places ranked different types of milk based on calorie content or saturated fat, but today’s literature and research emphasize that insulin and blood sugar management are more important than calories and fat,” says integrative health physician, hormonal changes. “When it comes to rating the nutritional quality of different types of milk, it’s actually difficult because each type of milk has unique properties.”
When your blood sugar is abnormal (also called hypoglycemia), you may experience loss of appetite, lack of energy and fatigue, acne, poor sleep quality, and brain fog.
The FDA urges you to understand labels when choosing the milk that’s best for you, whether you drink it straight, add it to your morning coffee or mix it into your breakfast. At the end of the day, though, one thing’s for sure: There’s clearly one of the worst milks out there. Read on for some advice.
milk
pasteurized milk
Even within the realm of conventional milk, there are many options. The first is pasteurized milk, which is most likely the kind you see at your local grocery store.
In 1924, the FDA passed the Standard Milk Regulation (now known as the Pasteurized Milk Regulation) to standardize and enhance safety measures for dairy products across the United States. The pasteurization process can be summarized simply as follows: after milk is purchased, it is heated rapidly for about 15 seconds to kill harmful microorganisms that can be fatal.
Speaking of milk, there is this——so—Many different options, from full fat and 2% to skim and lactose-free. Each variety has a comprehensive nutritional profile: calcium, potassium, magnesium, zinc, iodine and vitamins A, B and D. The FDA adds that milk contains three nutrients (calcium, potassium and vitamin D) that many Americans are deficient in, making it a good choice…for those who can tolerate it. About 36% of Americans have some kind of problem digesting lactose, the natural sugar in milk. “When we remove fat from milk, we reduce calories but also exacerbate its effect on blood sugar levels,” says French biochemist Jessie Inchauspé, known online as the “Glucose Goddess.”
If you’re not in the lactose intolerant camp, Dr. Bhatia recommends choosing milk in your diet. “If I had to choose one, it would be this because of the protein content – but make sure you always choose organic,” she said. This is also a favorite of Inchauspé.
raw milk
Raw milk, also called unpasteurized milk, has not been treated with bacteria or pathogens. With the launch of “Make America Healthy Again,” it has become a major talking point. One small study found that drinking raw milk may help treat asthma and allergies, but it’s worth noting that other rural exposures (dirt, hay, etc.) have been generally found to be helpful.
