I have always known milk to be a good source of nutrition, but I wonder why the reference to "low fat or fat-free milk"
Perhaps my understanding of Vit D isn't perfect. I had thought that Vit D is a fat soluble Vitamin, so removing fat from milk must surely remove the availabilty of Vit D, and therefore must interfere with the absorption of calcium.
Please can someone clarify this? I am very happy with my supply of raw, untreated milk, which retains all its fat, in its natural non-homogenised form!