Between whole, semi-skimmed or skimmed milk: which should you choose on a daily basis?

Milk is a regularly consumed product. While the choice between whole, semi-skimmed or skimmed milk often depends on a question of taste, it is important to know the difference for your health. We explain everything to you.

On the shelves of our supermarkets, “red”, “blue” and “green” milk coexist. The difference between these three types of milk is their fat content. Thus, whole milk (red) contains 3.5 grams of fat per 100 grams of product, semi-skimmed milk (blue) has 1.5 grams of fat per 100 g while skimmed milk (green) has only 0.5 grams of fat. Many people choose their milk based on its taste and their preference. For baking, it is best to use whole milk. But which milk is best for health?

Skimmed and semi-skimmed milk has been treated to remove fat. “But unfortunately we also remove hyposoluble vitamins, A, D and E.” says Faïza Bossy, general practitioner and nutritionist interviewed by Current Woman. Blue and green milk are therefore less fatty, but also contain fewer vitamins.

The most consumed milk in France is semi-skimmed milk. “It’s a little fatty but not too much, it’s a good in-between. It’s a good option if you have a regular milk consumption, and it’s suitable for everyone, children, adults and pregnant women.” specifies the specialist. Skimmed milk is the least interesting from a nutritional point of view. It is certainly less fatty, and therefore less caloric, but it loses most of the interesting vitamins with the consumption of this type of product.

Poor digestion of milk is the result of a deficiency in an enzyme, lactase. Large quantities of milk, especially on an empty stomach, can cause digestive problems. Lactose-free milk can be interesting for people who are lactose intolerant. Goat and sheep milk are generally easier to digest but also sweeter. There are also plant-based drinks, such as almond milk. The specialist advises against vitamin-enriched milks: “It’s not a good idea, there are additives, restructuring a food is not a good thing. The more it’s processed, the less healthy it is.”