I have a recurring moment of crisis in the milk aisle. I waver between the ultra-pasteurized organic skim milk, 1.5 gallons for $10-- or rBST-free conventional whole milk, regular-pasteurized, 1 gallon for $5. Skim milk, organic or otherwise, is usually reconstituted from easily-oxidized milk powder. Ultra-pasteurization makes the calcium and vitamin D inaccessible for our bodies. And ultra-pasteurization wrecks the protein structure of milk, so cheeses and yogurts don't set. Skim milk lacks the fats essential to metabolize vitamin D. But whole milk is high calorie, full of dangerous but delicious saturated fats. Organic milk is produced without pesticides but still generally raised on grain. but without growth hormones and excessive antibiotics. Conventional milk is generally raised on grain and sometimes the animals are overdosed with antibiotics and hormones. And then there's the cost! And the taste! There are too many variables-- the pro and cons list is too long and too c...