Fatty Fat

Pastured and Pasteurized ~ Milk (r)Evolution

When we got married, I didn’t understand how my husband could possibly drink whole milk {gag me with a spoon}. I was a skim-milk-is-it kind of girl. And I purchased regular, run of the mill milk. Who cares and what’s organic?

A few years later, my stomach-souring research convinced me to buy organic. Organic skim milk, of course. Hold the fat, please.

But then I read In Defense of Food. (Emphasis in the quote below is mine.)

To make dairy products low fat, it’s not enough to remove fat. You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. In the case of low-fat or skim milk, that usually means adding powdered milk. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol, so food makers sometimes compensate by adding antioxidants, further complicating what had been a simply one-ingredient whole food. Also, removing the fat makes it harder for your body to absorb the fat-soluble vitamins that are one of the reasons to drink milk in the first place. (In Defense of Food, 153-4)

Okay, let’s just eat the whole food {fat and all}.

And then I read Nourishing Traditions.  I will spare you the quotes this time, but Fallon makes a great case for drinking raw milk. I must say that somewhere in the deep-way-down-deepity-deep of my heart I believe her. However, it’s illegal to sell it for human consumption in my state. And. And. I just don’t know. Eek.

But I wanted . . .

1. organic milk. (no pesticides or cows feasting on genetically engineered corn, please)

2. whole milk. (just give us the whole food)

3. milk from cows feasting on grass in a pasture. (Corn kills cows, y’all, and before it kills them, it makes them sick.)

4. something that was pasteurized just a little. And not a lot.

5. something not homogenized (because it’s just another process)

A few months ago I spied Kalona Super Natural Organic whole milk on the store shelf. It was a match!  And it was a little under $4 for a half gallon which was almost the same price I was paying for organic milk from Costco.

I got it home, and my youngest son declared it “sweet and clean.” It is. It is so good.

One of the reasons it’s so sweet and clean is because it’s vat-pasteurized.

We use a process called VAT pasteurization, where a fixed volume of milk in a vat is slowly agitated at 145° Fahrenheit; this process has a uniquely negligible effect on the pure flavor of the milk. Our end product is as close as pasteurized milk can get to farm fresh flavor.

We also choose the VAT process because we believe its lower temperature allows milk to retain more of its nutritional value than other methods of pasteurization (industrial-scale milk operations heat their milk to 171° or higher, Fahrenheit, HTST method, and from 265-300°, Fahrenheit, UHT method). The difference is very easy to understand; overcooked food loses flavor and nutrients.

Am I still talking? Goodness. Let me stop and skip to the handy-dandy graphic of our (r)Evolution.

You will have to do your own research when it comes to milk. Good luck.

More to read:

Why Organic Milk is Good for You 

Organic Milk is Cream of the Crop

Butter Up!

After I began to doubt margarine’s food-ness*, I switched to butter. And I felt guilty every time I used it. I don’t want you to carry that same guilt-burden, so here are ten reasons to eat butter.

1. It’s real food.
Go ahead read the label:  “sweet cream, salt.” Perfect.

2. It is a good source of Vitamin A.
I know. I know. Carrots are too, but butter is more fun to eat! One serving of butter has 8-10% of your Vitamin A for the day.

3. It’s also includes Vitamins E and K.

4. It ALSO contains Vitamin D.
In case you aren’t counting, that’s four vitamins NATURALLY occurring in (and not added to) butter.

5. Our bodies need these vitamins (A, D, and K) PLUS saturated fat in order to absorb calcium.
Which is a reason to drink whole milk, but we’ll save that post for another day.

6. It contains lauric acid which is believed to fight Candida infections (yeast).

7. Butter’s fatty acids are easily absorbed and give us quick energy!

8. Butter is for beauty.
It hydrates the skin and nourishes the hair. We need saturated fat for healthy skin.

9. The good fat in butter keeps our hormones balanced.
Sign me up for an entire stick, right? Just kidding.

10. I don’t have a tenth reason, but I felt the compelling urge to type 10.

I know it costs a little more. I know it has been villainized in the past. Please study it for yourself–research what’s causing cancer and heart disease. I don’t think you’ll find butter on the list of offenders.

*food-ness      [FOOD-ness]
consisting of real food; nourishing and containing important nutrients

Margarine Melt Down

Seven years ago, we spread it on thick– Parkay, Country Crock, and Blue Bonnet– on our rolls and corn bread. I baked cookies with it. I sauteed onions in it. It was inexpensive, and I liked it just fine . . . until I read margarine’s biography: how it’s grown, harvested, mixed with hexane, pumped full of hydrogen gas and nickel powders, mixed with sodium hydroxide, and pushed out a few centrifuges. At this point this marvelous margarine is a STINKY, gray, speckled oily mass. Oh yum-yummmy-yum. Eat it by the spoonful, right?

No one would eat THAT, so Miss Margarine gets a make-over . . . some beauty treatment as she goes through more processing and even more processing to remove the gray and the stench. Then the artificial color and artificial flavors are added.

Better than butter? Someone lied.

One of the guidelines I’m considering adopting is this– if I can’t recreate the food process in my own kitchen, then I’m not eating it. And I can take some milk and make my own butter. I don’t make my own butter, but I could if I wanted to. And I do want to eat it. It tastes SO good. Yum-yummy-yum. For real.

This was our first change–from margarine to butter and now organic butter. My ideal would be organic butter from pastured cows, but I can’t fit that in the budget. If you want to take a baby step, consider ditching margarine and trying real butter.

Fun Food Fact: Did you know that the government originally wanted margarine to be pink to alert people that it wasn’t a real food?

Green Eggs and Ham remix:

I do not like it when it’s pink
I do not like it without the stink
I  would not eat it when it’s gray
I will not eat it any way.