Letters

Hormones, milk and fat
I find it difficult to understand why the hormone content of skim milk is greater than that of 2% low-fat milk, which in turn is greater than whole milk (“Scientists find a soup of suspects while probing milk’s link to cancer,” SN: 3/28/09, p. 5). To the extent that 2% and skim milk are produced from whole milk, removing some or essentially all the fat, I would have expected the relation to be reversed.