Cows convert plant materials into milk rich in nutrient-dense saturated fats through a process called biohydrogenation in their rumen. However, with the introduction of "rumen protected fats" by the dairy industry, there is an increase in polyunsaturated fatty acid (PUFA) content, which lowers the level of beneficial saturated fats. Over recent decades, industrial practices have led to a significant rise in linoleic acid levels in dairy products, straying from the traditional natural fat composition that supports cardiovascular health and overall well-being.
Cows' rumen microorganisms convert unsaturated fats into stable, health-promoting saturated fats, offering a natural blueprint for nutrient-dense milk, crucial for human nutrition.
Rumen protected fats, developed by the dairy industry, bypass cows' digestive processes, increasing polyunsaturated fatty acids while significantly reducing beneficial saturated fats.
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