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Enjoying whole fat dairy products Page 30 • Dairy Star • Saturday, May 28, 2016

There’s been a lot of good news lately about dietary guidelines and university research results supporting dairy’s place in a person’s diet. The news is afrming the recommendation that people ages nine and older consume three servings of low-fat or fat-free dairy foods every day. This information has been posted on news sources everywhere, hopefully, encouraging people to consume dairy products. For me, its just reafrming what I’ve known my entire life – that dairy products are good and good for you. Even whole fat products, in moderation, because dairy offers a fat that offers so many health benets. Many, which people probably don’t realize. I’ve always been an advocate of indulging in whole fat foods in moderation. The best research I’ve read in the last month is that now people can eat whole-fat dairy products without guilt. Whole-fat dairy products have been deemed healthier for you and we are being By Andrea Borgerding encouraged to eat a variety of dairy. Asst. Editor For decades, the government has been telling us that whole-fat dairy products are bad for us. But a recent study has proven that we can nally enjoy our dairy products in their wholefat form. And some research suggests people who consume whole-fat dairy weigh less and are less likely to develop diabetes, too. In a new study published in the journal Circulation, Dr. Dariush Mozaffarian and his colleagues from Tufts University analyzed the blood of 3,333 adults enrolled in the Nurses’ Health Study of Health Professionals Follow-up Study taken over 15 years. They found that people who had higher levels of three different by-

products of full-fat dairy had, on average 46 percent lower risk of getting diabetes during the study than those with lower levels. In Mozaffarian’s words, “There is no prospective human evidence that people who eat low-fat dairy do better than people who eat whole-fat dairy.” It was suspected that since whole-fat dairy products contain more calories, many experts assumed avoiding it would lower diabetes risk. But further studies found that when people reduce how much fat they eat, they tend to replace with sugar or carbohydrates – both of which can have worse effects on insulin and diabetes risk. In the recent study, Mozaffarian adjusted for the role that weight plays and found the connection between whole-fat dairy intake and lower diabetes risk remained strong independent of weight gain. Lowering the risk of diabetes is huge, but what I nd even more intriguing is the data found in whole-fat dairy in relation to obesity. In a study published in the American Journal of Nutrition, another group analyzed the effects of full fat and low fat dairy on obesity and found that among 18,438 women in the Women’s Health Study, those who consumed the most high-fat dairy products lowered their risk of being overweight or obese by 8 percent. When dietary guidelines urged people to lower fat intake, experts didn’t expect people to compensate for the missing fat and start loading up on carbs, which the body converts into sugar, and then body fat. After reading these research results, I was so pleased to nd and ultimately receive afrmation of what I’ve known in my heart all these years. Whole-fat dairy truly has a place in the healthy diet. Welcome back whole-fat dairy. I’m going to continue to enjoy you in my latte, my cereal bowl and wrapped inside my taco. I encourage everyone to enjoy dairy productions with condence.

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On rBST: We are losing a choice

Two Wisconsin dairy processors announced last week that they would soon begin purchasing only rBST-free milk. At rst glance, this looks bad for the farmers who sell their milk to those companies. Whether or not a farm chooses to use rBST, it’s important for dairy farmers to have a choice. Only dairy farmers and their management teams can decide whether supplementation is right for their farms. I’ll state here that we do not use rBST on our farm, but not because we oppose the technology. It was a business decision. We Dairy Good Life were offered a premium from our milk processor for not using rBST and that premium provided more income than we would have earned from selling additional milk. At second glance, the decision made by those Wisconsin dairy processors is bad for all of us. Since one of those plants serves as a balancing plant, it takes milk in from a large number of other milk processors. That means those companies will need to nd a different company to buy their extra milk and cream from supplemented cows. The other option is to require their dairy farms to stop suppleBy Sadie Frericks menting cows. Right now, there is very little wiggle room for Columnist milk in the Upper Midwest. Most processing plants are operating at full capacity. It will be extremely difcult for any milk processor purchasing milk from supplemented cows to nd new balancing partners. Furthermore, since balancing milk has become such an intricate process, segregating supplemented milk and non-supplemented milk is increasingly difcult. So those processors will switch to purchasing rBST-free milk only. Dairy farmers who choose to supplement their cows then have to decide between staying with their current processor and discontinuing supplementation or nding a new processor who will purchase their milk. There aren’t many processors in the Upper Midwest who are taking on new patrons. So most dairy farmers will, in effect, be forced to discontinue using rBST if they want to keep selling milk. Long story short, it looks to me like the decision made last week by these processors could lead to the entire Upper Midwest becoming rBST-free. It’s a classic example of a domino effect. I started this column by stating that it’s important for dairy farmers to have choices regarding technology. We are losing a choice: a choice to use a technology that has been proven safe for humans and for dairy cows. A technology that, when used, cannot even be detected in cows’ bodies or the food supply. A technology that helps dairy farmers use natural resources responsibly and protect the environment. It’s also important for consumers to have a choice. Milk processors are defending their decision to purchase only rBST-free milk by claiming that customers are demanding rBST-free milk. I believe it’s inaccurate to say that consumers are demanding rBST-free milk when not all consumers have freedom of choice. In my town, the only name-brand milk a shopper can purchase is rBST-free. So any consumer who is brand-loyal is denied a choice. There’s a good chance that the consumers with freedom of choice choose rBST-free milk over milk without rBST-free label. But only because they’ve been misled. When rBST became available for dairy farmers to use, there was some controversy surrounding its use. I remember the conversations well because rBST hit the market just before I was rst crowned a junior dairy princess, so explaining rBST became my rst advocacy job. In reality, though, the vast majority of consumers didn’t know what rBST was, nor did they care. They just wanted fresh, cold milk in the dairy cooler when they stopped to get groceries. But some processing company, thinking they could squeeze a few extra cents out of consumers, decided to capitalize on the controversy. And so labels appeared touting milk as rBST-free or articial growth hormone free. (Or one of the legal variations of the claim.) We all know what happens when absence labels appear on food: “Fat free” = “Oh, man, fat must really be bad.” “Preservative free” = “Oh, man, preservatives must really be bad.” “GMO-free” = “Oh, man, GMOs must really be bad.” “Hormone-free” = “Oh, man, hormones must really be bad.” Absence labels create confusion and fear. Once one company decides to slap an absence label on the front of a package, every other company in the market follows suit. Most consumers don’t look beyond the label to decide for themselves whether the claims make sense. They are only choosing rBST-free milk because they think foods with absence labels are better for their families. Marketing professionals know which words inuence consumer behavior. And, in this case, that marketing was irresponsible. Consumers were led to fear a safe technology. I haven’t written about rBST before this. Which means that, in some ways, the decision by those two Wisconsin dairy processors is as much my fault as anyone else’s, because I didn’t speak up for choice in technology sooner. But, really, how can 43,000 or so dairy farmers help over 300 million consumers know the truth when marketing claims are bombarding them with mistruths? Sadly, it seems like this column will serve no purpose other than a chance for me to vent. But, maybe, this can be lesson to us all to speak up for the technologies we can still choose to use. Sadie and her husband, Glen, milk 75 cows near Melrose, Minn. They have three children – Dan, 8, Monika, 6, and Daphne, 2. Sadie also writes a blog at www.dairygoodlife.com. She can be reached at gsfrericks@meltel.net.

Dairy Star • Saturday, May 28, 2016 • Page 33

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