Whole or low fat milk - which is best?

Prefer WHOLE Milk to the tasteless, low-fat or skim milk

Fat-reduced Milk

The fat in whole milk is needed to help body digest/absorb its nutrients.   Aids calcium absorption and the digestion of milk's protein and lactose (sugar). The higher the butterfat content, the lower the lactose content.

The natural vitamin A is also removed with the milk fat.   A chemically synthesized form of vitamin A (retinyl palmitate) is added back in.

Dried milk (containing oxidized cholesterol) is usually added to the low fat, 1% and 2% milks.   A poor attempt to improve their taste.

Skim Milk

Skim milk contains more calcium than whole milk.    Calcium is found in the water content of the milk and not in the butterfat. Since there is little butterfat in skim milk, a cup of skim milk therefore contains more calcium than a cup of whole milk, however . . .

 “Here's the rub” - the calcium is not as well utilized without its fat component