The way that we produce and consume dairy today is nothing like it’s been for thousands of years. It has resulted in nutritionally inferior foods. The cows are fed differently, the milk is treated differently and we even eat it differently. The key to unlocking dairy’s potential lies in its past. Dr. Bill Schindler talks about dairy fermentation and how modern processes like pasteurization and homogenization can degrade the nutrients naturally present in milk.
Find more information on Dr. Schindler, his research, classes, and recipes:
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What Did We Do Wrong With Dairy Products? | WIRED
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