Difficulty Digesting Dairy? Try Drinking Non-Homogenized Milk


It can be difficult to find a milk alternative for people who have trouble digesting dairy, but non-homogenized milk can be a good option for people who still want to enjoy dairy without the digestive discomfort. 

Non-homogenized milk is milk that has not undergone the homogenization process, which is a mechanical process that breaks up the fat in the milk into smaller particles so that they remain evenly dispersed in the milk. Homogenized milk has a consistent, smooth texture and appearance, but non-homogenized milk separates into cream and milk layers, along with chunks of fat.

Non-homogenized milk is can be easier to digest than homogenized milk. For people with dairy digestion issues, this can be very beneficial. The reason it is easier to digest is because the non-homogenized milk is not broken down into as small particles as it is in the homogenized milk. The fat particles in non-homogenized milk are bigger and more easily digested, which is what reduces the digestive discomfort. Some people find that the natural enzymes in non-homogenized milk can aid digestion. Non-homogenized milk can also be a better option for people who have trouble digesting milk protein. The protein in non-homogenized milk is in a more natural state, which is easier to digest.

Another benefit of non-homogenized milk is that it contains more nutrients than homogenized milk. When milk is homogenized, some of the nutrients are lost in the process. Non-homogenized milk, which does not go through the same process, retains more of the vitamins and minerals that are naturally present in milk.

Non-homogenized milk has a slightly different taste and texture than homogenized milk. It's creamier and richer than homogenized milk. Non-homogenized milk is also likely to be separated into cream and milk layers, so it's recommended to shake it before drinking it. 

Non-homogenized milk can be used in the same way as homogenized milk for most recipes, but may not be the best option for recipes that require a consistent texture. You can use it to make chai, which is what I do. You can just drink it. Whatever way you want to consume it will work.



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