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It basically involves squirting the milk at high pressure between two hard surfaces. This smashes proteins, which contain the natural fat globules, and breaks them up so they are dispersed in the milk. Some people believe this allows the individual milk fat molecules to permeate the stomach/intestinal wall too quickly and enter the blood stream, causing problems with the heart and the circulation system. Despite the words "artisan dairy" appearing on the label of this milk, Puhoi Valley is owned by Goodman Fielder, one

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He now markets the indulgent varieties under his own name brand and online at mrchocolate.ca. When he connected with his partner, Helen Richards – an award-winning fitness competitor and coach – he decided he had to find a way to make chocolate and protein work. Many times, the taste and texture just weren’t good enough. But determination to help his partner succeed kept him working with different proteins and different chocolate tempering techniques to create a smooth chocolate/protein product that tastes

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