The official line
is, of course, that everyone over the age of 5 should drink
semi-skimmed, 1% fat or skimmed milk, in order to reduce their intake of
saturated fat. (Full-fat milk is only recommended until the age of 2,
while semi-skimmed – but not skimmed or 1% fat – is fine between the
ages of 2 and 5. These lowest-fat versions don’t contain enough calories
or, tellingly, the “essential vitamins” young children need.)“Furthermore, skimmed and semi-skimmed cows’ milk is also less nutritious than whole milk. That’s because the cream contains the fat-soluble vitamins A, D, E and K – important, among other things, for strengthening immunity to infections, neutralising the effects of damaging free radicals and keeping bones healthy,” she says.
Nutritionist Zoe Harcombe agrees, arguing that saturated fats found in whole foods are “nutritional gold mines”.
“In simple terms, fats are chains of carbon atoms with hydrogen atoms attached. We eat fat, it is digested and enters the bloodstream where it transports the fat-soluble vitamins A, D, E and K round the body. This is partly why I find the idea of removing fat from natural food ludicrous. Take full-fat milk – this contains all four fat-soluble vitamins. If you take out the fat, you remove the delivery system,” she says.
Other full-fat dairy advocates argue that not all saturated fats are the same; some are good and some are bad. Further, they argue they don’t clog our arteries and shoot straight to our bellies in the way that most of us are led to believe. And if you think this view is confined to a few isolated nutritional zealots, it’s not. Scientists have also begun to question the prevailing view that ordering a skinny instead of a full-fat latte is being kind to our waistline.
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