I have learned something about dairy products that may be interesting to you. Full fat dairy products, like whole milk, are actually better for us in many ways than the low-fat, no-fat versions. Our bodies need the fat that naturally occurs in these products to optimally process the vitamins and nutrients, and the natural sugars they contain. When the fat is removed from them, the sugars they contain cause a spike in insulin and prompt our bodies to store them (as fat ultimately) instead of processing them and utilizing the nutrients along with the fat.
Contrary to popular belief, eating fat (that naturally occurs on food) does not make us fat, sugar makes us fat. Our bodies know what to do with fat, utilize it and then get rid of what it doesn’t need. Sugar, on the other hand, is readily stored as excess, in the form of fat on our bodies.
We need the full-fat versions of dairy in order to assimilate the nutrients found in these products, and if we want to avoid the storage of fat on our thighs, er, I mean bodies. This seems to be especially true for children in the areas of brain development. Our brains especially need a constant supply of good fats (naturally occurring) as they develop. I have read several studies that show that children who consume full fat dairy on the whole are less apt to be overweight.
Adults seem to have a significantly reduced occurrence of Cardio vascular disease along with the consumption of full fat dairy, including butter, milk and cheese.
I have found this over and over in my search for overall health and it rings true with me. As with most foods, it is best to consume dairy products that are as unprocessed as possible and to avoid those with added sugar. I encourage anyone who wants to know more to google something like “health benefits of full fat dairy”. It is amazing.
Fermented dairy products are especially beneficial in their health promoting qualities. Kefir, homemade buttermilk, yogurt, and crème freche´ are easy to make, delicious and remarkably nutritious. By making your own it is possible to add back all the nutritional elements and vitamins that are lost in processing.
To make your own buttermilk just add ¼ cup of store-bought, full fat buttermilk to one quart of whole milk ( you can use 2% and it will work, but why?) and let it sit on the kitchen counter for 24 hours. Stir and refrigerate. Done. This buttermilk is delicious and adds a nutritional element to foods that is otherwise lacking. Use it in pancake batter, cornbread or in most anything that you would normally use milk. For a real treat, pour yourself a glass.
An excellent resource that I use often is “Nourishing Traditions” by Sally Fallon. It is available in some libraries or costs about $35.00 on Amazon.
Happy Eating.
