The Dairy Debate

Our 12 month old grandson came to stay for a couple of nights earlier this week, so that was good (sleep not so good).

Two litres of Full Fat Milk also appeared in the fridge.
I asked Jill why she had got that and she said it was for the growing young man.
And boy can he glug it down!
When you go to pick him up you are surprised by his density.
A lot heavier than he looks.

Anyway we cottoned on to the unfair vilification of many whole-foods eggs, butter, cream and milk a while ago. But I have never really embraced full fat milk.
Mainly because as a Yorkshire lad I drink too much tea and find it makes the brew a bit ‘sicky’.
But seeing how the Young Man is prospering on the ‘good stuff’ I thought I should investigate.

Whole-fat milk provides beneficial fats such as conjugated linoleic acid (CLA) and omega-3s—especially in grass-fed milk—that support heart, brain, and metabolic health. It also contains short- and medium-chain fats like butyric acid, which promote gut health.

Fat-soluble vitamins A, D, E, and K require fat for absorption, making full-fat milk an effective source. Skim or low-fat milk removes most of the fat, which can limit vitamin uptake unless fortified. Adequate vitamin D is essential for immune function.

Research in major journals (e.g., AJCN, The Lancet, European Journal of Epidemiology) shows that full-fat dairy does not increase heart disease risk and may be beneficial when it replaces refined carbohydrates.

Saturated fat and cholesterol in milk are vital for cell membranes, hormones, and brain development, making whole milk especially important for children and adults alike.

The low-fat trend, driven by processed food marketing, has not improved public health—choosing real, minimally processed foods is a better approach.