re: Milk: Skim, 1%, 2%, or Whole?

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Milk: Skim, 1%, 2%, or Whole?
I don't drink milk very often, but when I do I settle for nothing less than creamline milk, and not just because it tastes infinitely better. It's the closest thing to real milk that you can buy - the only thing separating it from raw milk is pasteurization, and in the best cases not the excessive persuasions of the process that destroy nutrients unnecessarily.

Skim milk and related low-fat options (and even most supermarket whole milk, unfortunately) are an extremely processed food and there is nothing healthy about them. Homogenization and the methods of fat-removal (because second-guessing Mother Nature and changing the chemical make-up of an organic food is a great idea) negatively impact the way our bodies absorb the milk. The stuff that exists in milk naturally is there for a reason - I believe a person is much better off not drinking milk at all than they are ingesting some manufactured garbage designed to play to an indoctrinated (and discredited) fear of saturated fat.

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