Milk

Raw is far better for you, but carries risks if not pasteurised, even today.

Pasteurisation and homogenisation.

Too much (diary) inhibits iron uptake.

Used to make cheese.

A good balance of carbohydrates - preferably complex (rather than simple), fat - preferably not too much saturated and protein - preferably of high quality.

References

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Last Updated: 2026-07-06