“Milk is a controversial food” explains Véronique Liesse. The quality of cow’s milk is no longer what it used to be, because it is much more processed, above all to keep it longer. It can cause digestive upset if you’re lactose intolerant, allergies if you’re allergic to cow’s milk protein, and some people don’t tolerate milk well. “But that doesn’t make it a poison as some claim” adds Véronique Liesse. And even less in the form of yogurt, the benefits of which are well established.
Organic milk: richer in omega-3
Dairy products are widely consumed, particularly in Wallonia. And increasingly in organic form. “That’s a Good Thing” explains Véronique Liesse. One may wonder what organic milk has more than another milk, because an organic cow does not exist.
To have the organic label, cows must be in the meadows most of the time and eat fresh grass.
Organic milk is richer in omega-3s. Animal nutrition determines the quality of what they will produce and therefore of what we will eat. “To have the organic label, the cows have to stay in the meadows most of the time and eat fresh grass” insists Véronique Liesse. Besides being good news for animal welfare, it is also good for our health. Grass contains significantly more omega-3s than corn or soybean meal. Organic milk contains 20% more omega-3s. Clarification: for there to be omega-3s, the milk must not be skimmed. Because omega-3 = fat. So choose semi-skimmed or whole milk.
