Originally Posted by
BlackPeter
Probably not the right subject for this thread - and I don't really want to get into all the nutritional quasi religious nonsense spouted around by nutritionists but changed every 10 years when a new generation of nutritional scientists starts to make their career. Most things we eat are depending on the flavor of the year either healthy or terrible for your health - but it changes: Meat, red meat, cholesterol, eggs, real milk, light milk, ... pick your choice in the right year, but difficult to keep up.
My family is drinking raw milk (with short breaks) for the last 60 years and we never had any related health problems and are all healthy, while a number of our NZ friends and acquaintances only taking in the oh so healthy "light" stuff suffer now from osteoporosis. Pretty sad. Some changed now to real milk, but I recon it might be too late for them ... if your bones are porous, you can't really refill them.
No kidding - we do know too many NZ friends / acquaintances with the light milk brain fad and suffering now under osteoporosis, while none of our friends and family back in Germany (where they don't have the light milk fad) suffer under this disease.
Making milk light has however a lot of advantages for the processor - it allows them to take all the good stuff out of the milk and to sell the remaining water to the full milk price to the people dumb enough to pay for it.
Obviously - if your calorie intake is too high and your exercise regime too light, you will gain weight and have other related negative health effects ... In this case it is a good idea to eat less and better and exercise more.
Anyway - each to their own :):
I do agree however with your comment on pasteurization. It is a good idea unless you can control the cow and milkshed hygiene (which is difficult unless you milk your own cow). We can :):