A Review of Differences in Non-Organic Milk vs. Organic Milk
Residues of at least one antibiotic were found in most of the conventional or non-organic milk samples (60%) collected from retail stores across the U.S., while none were detected in any of the organic samples, according to a study published in Public Health Nutrition in 2019. Residues of several currently used pesticides were also detected […]
Is It Time to Stop Skimming over Full-Fat Dairy?
Americans consume about 150 pounds of milk and eat nearly 40 pounds of cheese and 20 pounds of ice cream per person per year, according to data from the Department of Agriculture. Yogurt and butter intakes are lower, but growing. But should the dairy we’re consuming be low-fat or full-fat? That debate has become increasingly […]
A new take on yogurt
Yogurt has gone from a natural foods niche to a staple in the refrigerators of most Americans. A few years ago we were introduced to Greek yogurt, in which the watery whey is removed by straining, leaving a creamier, thicker yogurt with higher protein and lower sugar content. After that, Icelandic and Australian yogurts became […]
Holy Cow!
Illinois dairy farms becoming more sustainable and improving the way we eat Sustainable food systems are a big environmental initiative nationwide. And Illinois dairy farms, with their rolling acres of farmland, hundreds of cows and large carbon footprint, are no exception in finding new ways to lower their environmental impact and meet consumers’ health demands. […]
