Products made from whole milk, not 2% “processed” milk, reduce risk of blood clots in the brain
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(Natural News) A study published in the European Journal of Epidemiology reveals that soured whole milk products are more effective at reducing the risk of suffering from brain thrombosis or ischemic stroke compared with other dairy products — such as low-fat soured milk products and cheese, buttermilk, or milk — with varying fat percentages. A team of researchers at… |
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