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Australian and New Zealand Dairy products can be considered to be superior products to European and American dairy products due to pastured-fed cows. Whole-food nutritionists believe that grass fed cows produce the best milk.
But many whole-food nutritionists are concerned that pasteurisation (low temperature sterilization) destroys much of the benefits of milk. Raw milk contains many enzymes that can help us digest milk and some other nutrients that can be destroyed by pasteurisation. On the other hand, pasteurisation has possibly helped keep milk safer for consumers. Check out: The Real Milk Campaign
Calci-kids - marketed as good for children as it is lower in fat than full fat, this is robbing your children of nutrition that gives them sustained energy and boosts their immune system.
Fruit Yoghurts: All are fat reduced with milk solids added. Addition of processed sugar then adds further insult. I am not saying that these are bad for you, I just cry for the nutrients that are lost!
The extinction of full fat Yoghurt is the saddest result of the misinformation campaign.
Yoghurts and low fat milk have their goodness taken out, and are replaced with milk solids to give them body. The milk solids contain milk proteins and cholesterols that have been oxidised by the drying process, a process that makes good cholesterol into bad cholesterol.
Low fat milks: Are as bad for you as they taste!
Full Fat Milk: The most natural product we have is still a pale shadow of the rich nutritional drink that our forefathers drank. In attempts to improve yield, New Zealand Fresian cows are bred to produce a watery milk. Jersey milk brings up the average fat levels, but at 3.3% fat this is barely full-fat!
Australian milk has also fallen in fat levels from 4.1% to 3.8%
Cream: What New Zealanders lose in milk they get back in the cream, New Zealand cream is not viscous like Australian supermarket cream which has emulsifiers and vegetable gums to artificially thicken it. Despite being less viscous it is higher in fat, with 40% compared to 35% in Australian supermarket cream. The natural New Zealand product is therefore a superior product, only surpassed by King Island Cream.
Cream should be used for as much as possible, it is our only way replace the lost nutrients in many low fat products that have been forced onto us.
Butter: Needless to say, this is one of the most nutritious oils in the supermarket.
Cheeses: Cheese is a great source of dairy fats, but beware of any attempts to shortchange the fat. Apart from from cottage cheese, most naturally produced cheeses should be 30-40% fat. Any process that tries to remove fat will no doubt destroy some of the nutritional value.
Apart from artificially fat reduced cheeses the only other cheese to avoid are processed chedders. These shiny plastic looking things are particularly marketed to children, but are much lower in fat, and can contain hydrogenated fats. |
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2 Comments
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Comment By: Brenda Courtney |
10:47PM 12/7/2007 |
| I recently read in the Healthy Food Magazine, that only cows in New Zealand are fed on grass. Overseas they are normally fed on grain. |
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Comment By: Brenda Courtney |
10:50PM 12/7/2007 |
| I got the lastest Healthy Food Magazine because it had an article in it about cholesterol, so decided to read it to see what it said. It does not make any mention about how cholesterol helps fight infection. |
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Current Poll Results
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The milk I consume most is: |
Naturalea 4% unhomogenised (
12 %)
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Farmhouse (4%) unhomogenised (
4 %)
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Standard (3.3%) homogenised (
9 %)
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Low Fat Milk Homogenised (
31 %)
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Real Farm Milk - non pasteurised (
43 %)
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