Here's all about milk according to Nina Planck, author of Real Food: What to Eat and Why Whole Milk - Why it's good for you Butter fat helps the body digest protein in milk (something lactose intolerant people need help with) Bones require saturated fats to lay down calcium Cream contains vitamin A & D which increases calcium absorption, which is why skim, 1% and 2% must be fortified Contains special fat that protects against gastrointestinal infection Powdered Milk Powder is created by a process called spray-drying which damages the milk cholesterol, which increases the risk of atherosclerosis (plaque build-up) Dried milk is added to lots of milk products including skim, 1% and 2% milk. In fact some skim milk is made entirely from milk powder and water. A study was done by a Dr. Pottenger who treated patients with raw milk, cream, and eggs and didn't find one case of high blood cholesterol or plaque. His conclusion: cholesterol is not the problem, the problem is what...