There are currently over 3 million cases per year in the US of lactose intolerance, and it is believed to be caused by a deficiency of an enzyme in the body called lactase which helps breakdown the milk components for 'easier digestion'. For those of us who are lucky enough to have never had the not-so-pleasurable experience of being unable to properly digest your favorite slice of pizza, scoop of ice cream, yogurt parfait or even bowl of cereal, symptoms typically include bloating, diarrhea, abdominal cramps, and just feeling terribly and uncomfortably full.
I, myself, have been lactose intolerant since the 10th grade (maybe it was one too many of those milky coffees I used to devour!) and have since then made the switch to safer for me nut milk alternatives such a hazelnut milk, almond and coconut milk, macadamia nut milk, and even hemp milk; all unsweetened of course. I even tried some of the underground raw unpasteurized milk but didn't feel that safe or comfortable drinking it. Fortunately, our new creamline milk from our freshly farmed cows on our upstate New York farm offers non-homogenized milk, created through a low-temperature pasteurization process, which creates a situation where the digestive enzymes found in the milk itself DO NOT get destroyed, thus allowing for better more effective digestion and nutrient assimilation.
How can this be? No lactaid pills needed? I believe that it is likely the care and processing that goes into the cows and the milk they produce for us that makes ALL the difference.
Homogenization (which typically occurs after pasteurization) is a process that helps to break down fat molecules in milk so that they resist separation. Our milk is NON-Homogenized, so that fat molecules in milk are allowed to rise to the top and form a delicious layer of cream. The less we tamper with the milk, the better it is for your body to digest, and also a bonus for the texture and taste.
Bottom line: I can drink Manhattan Milk without feeling any bloating or digestive upset as I usually would, and although I try to keep my milk consumption to a minimum, and I feel much more comfortable sharing this more digestible milk with my growing family. The non-homogenization and creamy top layer is just one more part of this ultimate process, keeping the milk as close to what nature intended it to be. #gotmilk
