On 25 Aug 2003 10:55:39 GMT, Brian Sandle
posted:

In sci.med.nutrition Gordon Couger wrote:

"Brian Sandle" wrote in message
...
BF, Protein and Lactose have been measured on a twice weekly basis (at
least) in UK milk for over 20 years. All these things are carefully
monitored

Measured in quantity.

I used to think that the processing was causing the trouble - that the
milk would be being agitated more in processing so that the journey in the
delivery truck would finish the churning to butter of the top milk.
Now I am thinking of the different fatty acid composition of the BF
because of feed.


In the US we have bred Holsteins to give skim milk is one of the reasons
there is little butter fat.

Interesting, but still telling only of the butter fat proportion.

In a liter of milk different cows produce different amounts of butter fat,
yes. But you can look further into it and examine the type of butter fat.

Have you heard of saturated fats, monunsaturated fats, polyunsaturated
fats , omega-3 fatty acids, omega-6 fatty acids?

Grain fed cows produce more omega-6 in the butter fat, whereas grass fed
cows produce more omega-3, and the milk will last longer and probably have
better health properties - such as reducing your blood level of
triglycerides. But some people may not like the grass-fed milk taste.

Since chickens have been grain-fed, humans' level of anti-inflammatory
drug use has increased and that may be connected since the omega-6 fatty
acid arachidonic acid showing in grain-fed chicken tends to be more
inflammatory I think than omega-3.

Omega-6 fatty acids are also cancer promoters, can help them to grow.

Ferchrissake get over it. If you eat a varied wholefood diet, you
don't need to get yourself in a knot about all this contradictory
bullshit.