With that spirit was born a few years ago the current called “Real Fooding”, A term coined by the Spanish nutritionist and influencer Carlos Rios (author of the book “Eat Real Food”) and that, apparently, came to stay in our country as well. This lifestyle promotes the consumption of unprocessed foods, without added sugars, without wheat flours and / or refined oils and with few ingredients (no more than 3, suggests Ríos). The premise is basically, “if the food label is easy to read, it is better to eat.”
In the words of Carlos, this current, which knew how to understand (and awaken) consumers who for many years confused products with food, “does not prohibit anything, but makes you aware, so that one can choose.” This clarification takes on even more meaning for the next Front Labeling Law in our country that seeks to combat the counter-information present in the packaging and that will undoubtedly change the rules of the game in the gondolas and what Argentines bring to their tables.
Although the trend of consumption that promotes this “real food” is not necessarily new, some of the alternative and ultra-nutritious products that are starting to hit the ground running are, as is the case of the dairy products based on buffalo milk that, apparently, have been winning several nutritional battles to our well-known dairy cows.
The production of buffalo milk has been growing in Argentina in recent years, but in other regions it truly represents one of its main economic activities. So much so that, worldwide, buffalo milk ranks second in volume produced after cow’s milk, followed by goat and sheep milk, which rank third and fourth respectively. In Argentina there are buffaloes distributed, to a large extent, on the country’s coast: in the provinces of Misiones, Corrientes, Entre Ríos, Formosa and Chaco, but also in Santiago del Estero, San Luis, Salta, Tucumán, and even in Buenos Aires .
In line with this, buffalo milk and its derivatives were able to earn their space little by little on the palate of Argentines and so he affirms, Carlos Noguera, from Dairy La Delfina, the only company in the country dedicated to the production of dairy products made 100% with A2 buffalo milk, without preservatives, gluten-free and 100% natural. The plant located in La Flores, Province of Buenos Aires, carries out the entire production chain that goes from the production of food for its animals, through breeding and rearing, to the dairy and the plant where dairy products are made from craft way. Regarding the reasons why this type of milk and its derivatives continues to conquer Argentine palates, Walnut states that they are basically three:
To get started, Buffalo milk is an excellent solution for those who do not tolerate beta-cacein A1 (cow’s milk protein). As it is easier to digest, it makes it more tolerable, producing fewer sensitivities and allergies. It does not produce intestinal inflammation, which is why it is recommended for celiacs, and people with autoimmune diseases such as Chron or ulcerative colitis. It is even recommended for the diet of children with autism (ASD).
buffalo 2.jpeg
Second, because it is a super nutritious food. Buffalo milk is also called A2 milk, which is the oldest type of milk and the most similar in composition to breast milk. Buffalo milk (and its derivatives), has a high level of calcium, conjugated linoleic acid (CLA), and natural antioxidants (tocopherols and peroxidases), which help to stay young. It is rich in omega 3, magnesium and phosphorus, and low in cholesterol.
Lastly, and thirdly, it is about a milk whose production practices are sustainable. The buffalo are reared in the open field, allowing them to be free and with a diet based on pastures, which guarantees not only a better life for the animals, reducing all types of heat stress and respecting their biological times, but also a raw material better quality. In addition to this, they treat the slurry (waste) generated by the dairy farm, transforming it into compost and converting the tributaries of the plant into reusable water.
In addition to the nutritional contrasts, another of the differences between buffalo milk and the vaccine is that the former has twice the solids, which makes it possible to take advantage of this type of milk, for example, for the production of yoghurts with more structure. without the need to add extra solids as happens in the case of those made with cow’s milk. “Proof of our sustainable production with an ultra-natural final product are our yogurts, the only ones in Argentina made only with buffalo milk and ferment”, concluded Noguera.
In summary, buffalo milk is healthier, more nutritious, more tolerable (some may even add, “and richer”), and meets the main premise of Real Fooding: Fewer ingredients and more nutrients, with the addition that you are contributing to animal welfare and the environment.
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
