For simplicity’s sake, we are just going to talk about milk here, as milk in itself is already complex enough without getting into other dairy products.
The long and short of it is that organic milk is better for you than conventionally produced milk, but it might not necessarily be the best kind of milk.
Organic milk is milk which comes from a cow that has been fed organic feed and has not been given growth hormones (rBST and rBGH) or antibiotics. And not only do you not have any of these bad extras in your milk, you actually get good extras, as studies have shown that organic milk has more of the ‘good’ fatty acids in it and much lower levels of saturated fats.
However, while the ‘organic’ label should imply that the cows were raised in a more natural environment, in the case of some of the largest organic milk producers in the US, this is not necessarily the case. The cows are still raised in factory farm-type conditions, which can lead to outbreaks of disease, yet without the option of having recourse to antibiotics, the milk must be ultra-pasteurized to make sure it is safe. In other words, the milk must be heated to such high temperatures that nothing in it is left alive, which cancels out many of the natural nutritional benefits of milk.
So-called ‘raw milk’ contains dozens of enzymes that help promote digestion and immune system function, probiotics or good bacteria which help fight bad bacteria in the gut, and higher levels of vitamins A and D, and offers many other health benefits. However, the bad news is that since 1998 it has been illegal to sell raw milk in Montana due to the potential contamination risks.
The next best thing then is non-homogenized, low-temperature-pasteurized milk from grass-fed and antibiotic/hormone-free cows. This milk will still have better nutritional content than conventionally produced milk, and the lack of homogenization means it is easier to digest. What’s more, it is actually lower in cholesterol, as the larger fat globules pass through the digestive tract, whereas homogenization causes the fat molecules to break down and be absorbed into the blood stream.*
Kalispell Kreamery, of Hedstrom Dairy, offers just such a product with their Non-Homogenized ‘Cream-on-Top’ Whole Milk, or their reduced fat version. These are newly available at the Good Earth Market, along with Kalispell Kreamery butter and creamer.
* See Kalispell Kreamery flyer here for a good illustration.
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