- Vitamin A
- Vitamin B6
- Vitamin B12
- Vitamin D
- Riboflavin (vitamin B2)
- Thiamine (vitamin B1)
Disease Prevention and Risk Reduction
Our bodies cannot digest the protein or absorb the calcium from milk without the fat so whole milk is best. Vitamins A and D are also fat-soluble. So you cannot absorb them from milk when all the fat has been skimmed off.
The vitamin A in milk helps the immune system combat infection and is vital for good vision. The potassium in milk is vital to heart-health and muscle function.
Milk fat contains glycosphingolipids, types of fats linked to immune system health and cell metabolism.
Phosphorus, found in milk, works in tandem with calcium to maintain bone health and strong teeth.
Freezing is an excellent way to preserve milk. The entire gallon can be placed in the freezer. Some suggest pouring off a small amount before freezing to allow room for the milk to expand. Allow several days in the refrigerator for the milk to thaw. Otherwise, you will have a milk slushy…not good. Pouring the milk into smaller containers before freezing will cut down on the thawing time.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.