Milk and dairy products: contradictory foods

Do not drink more milk when in college friend advised me not to leave because of a widespread exhaustion that I could be read in his eyes. Mary Enig , American nutritionist and researcher at the University of Maryland who for decades has worked on milk and its derivatives.

Although our ancestors hunters did not use dairy products, there are many nomadic and agricultural societies, even older than 9,000 years old, which depend on the milk of cow, sheep, goat, horse, buffalo and camels for the intake of animal protein and fat and

Some people are not very tolerant to milk because they lack the intestinal lactase, an enzyme that digests lactose, the milk sugar.

In addition, some people are allergic to casein, which is one of the proteins more difficult for the body to digest.

The practice of ferment or sour milk is present in almost all the traditional groups who raise livestock.

The cheese, which consists of casein very concentrated, is well tolerated by some and to avoid for others. The cheeses made from unpasteurized milk contain a complete set of enzymes and are therefore easier to digest compared to cheeses made with pasteurized milk.

Although some lucky people are genetically equipped to digest milk in all its forms, the milk sold in supermarkets is harmful for everyone, in part because the cow is a modern monster of nature.

Children receive growth hormones by mothers, through breast milk.

Another serious problem of modern methods of dairy industry is that the cows are fed with rich mixtures soy protein. The high rate of allergies to milk proteins is due to food is not appropriate in our dairy herd?

The appropriate power supply for cows is green grass, especially the fast-growing green grasses that grow in early spring and autumn. Price factor and anti-carcinogenic CLA (Vitamina F), In addition to a large amount of vitamins and minerals.

Another factor that contributes to the degradation of milk today is pasteurization.

All cases of salmonella due to contaminated milk that have occurred in recent decades, and there have been many, have occurred in pasteurized milk.

But pasteurization does just that. Wulzen factor or antirigidità is totally destroyed, as is vitamin B12, necessary for the health of the blood and the proper functioning of the nervous system.

Finally, pasteurization destroys all the enzymes present in the milk, in fact, the test of the success of pasteurization is the absence of enzymes. That is why those who drink pasteurized milk may suffer from osteoporosis.

After pasteurization, chemicals are sometimes added to dampen the smell and restore the taste.

The skimmed milk powder is added to the most common types of trade in milk: milk 1% and 2%.

The modern pasteurized milk, devoid of its enzyme content, puts a huge strain on the digestive mechanism of the body.

In many states, you can buy raw milk farms.

Now some stores sell pasteurized but non-homogenized milk from cows raised with natural feed.

If you can not find raw milk of good quality, limited the consumption of dairy milk with cultures of yeast, the serum with added culture of bacteria, yogurt, whole milk, butter, cream cheese and unrefined.

Consult www.realmilk.com for a list of products based on milk and raw milk from animals fed on pasture.

Riferimenti
1 Holzman, Neil A, et al, Modern Nutrition in Health and Disease, 6th ed, Goodhart and Shils, eds, 1980, Lea and Febiger, Philadelphia, PA, 1193-1219.
2 Shils, M E, et al, Modern Nutrition in Health and Disease, 8th ed, 1994, Goodhart and Shils, eds, Lea and Febiger, Philadelphia, PA, 40.
3 Douglass, William Campbell, MD, The Milk Book, 1994, Second Opinion Publishing, Atlanta, GA; Beasley, Joseph D, MD, and Jerry J Swift, MA, The Kellogg Report, 1989, The Institute of Health Policy and Practice, Annandale-on-Hudson, NY, 174.
4 Maclaren, N, et al, New England Journal of Medicine, Jul 1992, 327:5:348-9.
5 Fraser, D R, The Lancet, Jan 14, 1995, 345:8942:104-105; Buist, RA, International Clinical Nutrition Reviews, 1984, 4:4:159-171.
6 Thomas, M K, et al, New England Journal of Medicine, Mar 19, 1998, 338(12):777-83.
7 Samuels, J L, “MSG Dangers and Deceptions,” Health and Healing Wisdom, Price-Pottenger Nutrition Foundation, 1998, 22:2:28. See also www.truthinlabeling.com.
8 Personal communication, Francis Woidich, MD.
9 For further sources of high quality milk products, see www.realmilk. com or contact a local chapter of the Weston A. Price Foundation listed at www.westonaprice.org.

Tratto da nourishing traditions: the cookbook that challenges politically correct nutrition and the diet dictocrats , di Sally Fallon e la dott.ssa Mary G. Enig, copyright 2000 NewTrends Publishing, (877) 7-7-1776, www.newtrendspublishing.com. Ristampato con il permesso degli autori. www.olympian.it

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