Ingredient
Cultured Grade A Nonfat Milk
What is Cultured Grade A Nonfat Milk?
Cultured Grade A Nonfat Milk is a dairy product produced by adding bacterial cultures to pasteurized nonfat milk. This process thickens the milk and gives it a tangy flavor, similar to yogurt or kefir.
It is used primarily for its probiotic content and ability to add flavor and texture to processed foods, such as yogurts and smoothies. The health evidence regarding cultured milk is generally positive, as it can provide probiotics which may support gut health.
When you see it on a label, it often indicates the presence of live active cultures, potentially offering benefits for digestion and immune support.
Commonly found in: yogurt, smoothies, dips, dressings, cultured beverages
Benefits
- Contains probiotics which can support gut health and digestion.
- Low in fat, making it suitable for low-fat diets.
Cultured nonfat milk is recognized by the FDA as a safe food ingredient.
Research supports that probiotics in cultured milk may promote gut health, although individual benefits can vary.
As an animal-derived product, it is not suitable for a vegan diet.
Scout's take
Nonfat milk — even worse than low-fat for fat-soluble vitamin absorption. Stripped of healthy dairy fats.
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