Books on Milk, Butter, Cream, Fats etc as reviewed by readers on AMAZON.COM
From AMAZON.COM - REVIEW BY READERS
Book: Milk: The Deadly Poison
by Robert Cohen, Jane Heimlich
22 of 39 people found the following review helpful:
Only half true. May 7, 2001
This book is wonderful in informing the reader about the dangers of consuming another one of mans processed foods, milk. Once man steps in to mass produce a product at the expense of nutrients we have a disease promoting food. The pasteurization, homogenization, skimming, antibiotics and growth hormones in modern processed milk does make it a poison. It contributes to indigestion and ultimately disease. Heating milk destroys vitamins, digestive enzymes, denatures proteins and fats.
Unfortunately the author fails to address the exact opposite effect on health when addressing the beautiful health effects of drinking RAW milk. All digestive enzymes intact for digestion, all nutrients fully absorbed, natural fat content for flavour and stimulation of bile salts to absorb the calcium. RAW milk is a super nutritious food, and especially when fermented. Kefir made from RAW milk will literally turn you into a different person.
If you want the facts on milk and nutrition in general, I would recommend reading Weston Price's book, "Nutrition and Physical Degeneration", Sally Fallon and Mary Enig's cookbook, "Nourishing Traditions" and Mary Enig's book, "Know Your Fats". Until you begin to consume RAW dairy products (milk, cream, butter) I would recommend staying away from them. If you must consume processed milk I would recommend making kefir out of it. And I would recommend taking a good digestive enzyme supplement with your processed butter.
From AMAZON.COM - REVIEW BY READERS
Book: Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health
by Udo Erasmus
49 of 81 people found the following review helpful:
Great sales pitch Udo. April 27, 2001
This book is a great source of uncovering the facts on the oil processing industry and how processed oils are the culprits to our sickness(plus refined sugar and flour.) For that I give it a 2 star rating. This book is poorly written. I have an interest in this topic and I had trouble getting through it. Udo does not understand the concept of simplicity and not repeating yourself with useless nutrient info.
The underlining purpose for Udo to write this book is to promote and sell his designer oil blend, "Udo's Choice". He is making a killing along with Flora in ruling the health food industry with his expensive blend. That fact is that humans do not need nearly the amount of E.F.A's as he states and is literally snowballing the public into gorging on polyunsaturated fats which are extremely unstable in the body, especially if you eat cooked foods. His tiny bit of Vit E that he adds to his blend will not make up for the difference which he advocates(up to 10 tablespoons!) If you want a real, unbiased book on fats which is written by an actual researcher and biochemist, I invite you to save your money and purchase,"Know your Fats" by Mary Enig. She is not a salesperson for Flora like Udo is.
What we need is fresh RAW butter for our fat needs. We need 80 times more butter than flax oil. And if the butter comes from grass fed cattle it provides our omega fats in natures balanced ratio(2:1 Omega 6-3) Our ancestors lived thousands of years on this life giving nutrient and they didn't crave Udo'Choice oil blend. It really boils down to this, trust your tastes. Do you crave butter or flax oil? Everybody craves butter because it is a nutritious food for us. Udo cleverly deceives the reader into thinking that saturated fats are "sticky" and cause heart disease. Cooked fats like meats and pasturized butter and cream perhaps do cause harm to the body. RAW saturated fats do not. I eat raw butter, cream and meat. Eat all raw foods and you will be healthy!
I would highly recommend the book "Nutrition and Physical Degeneration" by Dr Weston A Price.
From AMAZON.COM - REVIEW BY READERS
Book: "Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
by Mary G. Enig
23 of 38 people found the following review helpful:
Intelligance trusts logic, wisdom trusts intuition! April 25, 2001
What this book truly boils down to is the form and balance of animal fats and vegetable fats in the diet. The intelligent route is to bury yourself in "all" the scientific studies and conclude which is better for you. This will ultmately lead to a choice of a larger amount of animal fats in your diet than vegetable. This is based on biochemistry conversions, cholesterol needs, vitamins A,D,E and mineral availability as well as storage requirements. (Butter is stable for long periods).
You really have to look at Dr. Weston Price's book "Nutrition and Physical Degeneration" to logically piece all of this together.
The second (and more important) is using and trusting your intuition. That is the key, your tastebuds! I have yet to meet a person who would argue that butter tastes more natural and enjoyable, feels better in the mouth, looks more appealing, smells better and provides a sense of contentment and nourishment in the stomach. Also better eyesight, skin, bones and teeth. I can take half a bottle of "fresh" pressed oil blends of flax/sesame/sunflower etc., but I don't enjoy the taste as much, enjoy the look, feel in my mouth and most important, the feeling of fullness and contentment accompained by warm and steady energy!
Nature only designed one food to be in a free flowing form in the mouth and that is water. Eat greens, soak flax seed, nuts, raw liver and other organ meets for you essential omega fat needs. Your body does not need a large amount of essential fats, and fresh butter that comes from grass fed animals has a balanced essential fat content! Once again, nature takes care of our tastes, nutrients and provides us with some work to do making butter, cream, ferments etc.!
Lastly I want to add the most important point, "ALL" foods must be in a wholesome, organic, fresh state to be healthy. When I say butter, I mean RAW butter. Not even organic butter that you buy in the health store will be raw. That is one benefit you will derive from buying healthy vegetable oils is that they can be pressed properly and easily digested due to their raw state. When all enzymes are in tact, foods(including meat and fats) are digested quickly and efficiently. When food is cooked, enzymes are destroyed, fats altered, proteins altered, vitamins destroyed and minerals bounded in useless states. Each time you eat something cooked, you call upon larger amounts of energy from your digestive organs and the enzymes needed slowly deplete your enzyme reserve. Is this called aging?(sarcasm).
What we need is a shift back to small scale, organic livestock farming, fresh, raw, foods and spread the wealth to a large scale population. This will downsize the power and profit of the food processing industry, chemical spray and fertilizer industry, medical/dental industry and put all people in a healthy state of mind too address the pollution of our great earth from the petroleum industry. This is in the making and will be realised. Animal ranching to supply our foods and vegetable farming to supplement our diet and fuel our energy needs.
Scientist Robert Anderson exposes a myth behind New Zealand's favourite health food.
Is anything more aggravating than buying what you understand to be organic food only to discover that it is not organic and that industry has, once again, "meddled" with it?
My wife returned from a supermarket recently having purchased a bottle of "Simply Organic" milk. On reading the label more closely we found it was nothing of the sort. In the fine print we read that, as well as being pasteurised, this so called "organic milk" was also homogenised.
But, you ask, "homogenising was developed for the benefit of consumers, surely?" Not true. Homogenising was developed to reduce the fat particles to such a fine extent they no longer separate out, so that the milk lasts longer on the shelf. It is only one of many processes food is now subjected to entirely for commercial purposes. Consumers have to contend with foods being irradiated, genetically engineered, homogenised and processed using any other novel method that will benefit the corporations producing it. Homogenising extends milk shelf-life to 11 days or so. It has no beneficial food value; in fact, the very opposite.
According to government statistics;
* 50 percent of New Zealanders die from heart disease,
* 25 percent from cancer and five percent from diabetes.
Now, it seems, homogenised milk may be a leading contributor.
Dr Kurt Oster, head of cardiology in Connecticut, has been researching and gathering evidence about homogenised milk for over 20 years. This questionable process began being introduced by dairy companies as far back as 1932. Most of the milk consumed in the US is now homogenised. Dr Oster's findings conclusively show that in the process of extending shelf life and stopping the cream separating out of milk, medicine has a clear culprit for increased arteriosclerosis. Dr Oster's findings link the formation of the plaque which clogs arteries directly to ingesting homogenised milk.
According to Dr Oster, with Dr Donald Ross of Fairfield University and Dr John Zikakis of the University of Delaware, homogenising allows the enzyme xanthine oxidase (XO) to pass intact into the blood stream. There it attacks the plasmologen tissue of the artery walls and parts of the heart muscle. This causes lesions that the body tries to heal by laying down a protective layer of cholesterol. The end result is scar tissue and calcified plaques with a build-up of cholesterol and other fatty deposits. We call these arteriosclerosis and atherosclerosis. According to these experts, dietary cholesterol is not the main cause of heart attacks; it is homogenised milk.
Finns consume about 272kg of milk each per year; 90 percent is homogenised, meaning 245kg of homogenised milk per Finn per year.
Swedes drink about 60 percent as much milk, but only two percent of it is homogenised (only 4.9kg per year). The heart attack death rate in Finland is more than three times the Swedish level (about 245/100,000 compared with only 75/100,000).
These statistics should serve to warn us that something is seriously wrong.
Homogenisation could also be one of the major reasons for allergies to milk. As Dr Oski said in the end of his disturbing book, 4 "Don't Drink Your Milk",4 "Milk has no valid claim as the perfect food. As nutrition, it produces allergies in infants, diarrhoea and cramps in the older child and adult, and may be a factor in the development of heart attacks and strokes."
Fragmenting the fats - how it works!
Homogenisation forces the milk under extreme pressure, through tiny holes. This breaks up the normally large fat particles into tiny ones and forces the fat to form tiny molecular clusters, thus ensuring that the molecules do not regroup and form a cream layer on top of the milk. Instead, in this denatured state, they stay suspended in the milk. However, not only do they not regroup, the process also makes digestion almost impossible. The tiny molecules enter the bloodstream directly as undigested fat - not exactly the best for human health.
Xanthine oxidase has a very specific function in our bodies. It breaks down purine compounds into uric acid, which is a waste product. The liver of several animals, including humans, contains Xanthine oxidase specifically for this purpose.
However, as Dr Oster said, "When foreign XO, such as that from cow's milk, enters the bloodstream it causes havoc by attacking specific targets within the artery walls." The "specific target" which Dr Oster refers to, as mentioned earlier, is the plasmologen tissue making up the artery cell walls. Plasmologen is vital as it holds together the cell membranes within the artery walls. Any damage from foreign Xanthine oxidase causes lesions to the artery walls. The body, in its efforts to protect and repair them, immediately responds by "patching" the damage with calcified plaque. In the later stages of arteriosclerosis and atherosclerosis, arteries lose their elasticity as additional calcium is deposited. Calcification of the arteries can contribute to high blood pressure which is actually not a disease by itself, merely a symptom. It has been found in some samples that plasmologen was missing in artery wall lesions and plaques. The mystery was solved when researchers found XO in the plaques. The two substances cannot co-exist.
So what should we do?
Firstly, we must minimise non-preferred fats in the diet. Preferred fats include fish oils and seafood oils, evening primrose oil, flaxseed oil, olive oil, and small amounts of butter. Non-preferred fats include homogenised milk fats, processed oils, margarine and excess animal fat. The use of trans-fatty acids (bad fats) potentially results in deterioration of cell membranes and a degradation of the immune system.
If you still opt to drink milk, make sure that you carefully read the label on your next bottle. Homogenised is not organic!
EVEN STANDARD MILK PASTEURISATION BRINGS PROBLEMS
It changes Calcium into an insoluble form which we can no longer absorb.
The old myth that you can get Calcium from milk is very shaky indeed and we have major increases in osteoporosis even though plenty of milk is consumed.1
It is a common misconception that dairy products are a good source of calcium. But the amount of phosphorus also in milk blocks its absorption. People who drink a lot of milk have even been found to have a higher incidence of osteoporosis.
Furthermore, the Lee Foundation for Nutritional Research has shown that pasteurization destroys the vitamin A, around 38 percent of the vitamin B complex, and about 50 percent of the vitamin C content of milk.
Research has also shown that an anti-cancer metabolite contained in raw milk is destroyed in pasteurization, and many enzymes are also damaged.
A recent study by Auckland medical researchers,2 published in the latest issue of the New Zealand Medical Journal, also suggests a strong link between consuming milk with A1 beta-casein - which most New Zealanders consume each day - and heart disease and Type 1 diabetes.
One of the most outspoken opponents of dairy products is American, Dr William Ellis, who said: "Over my 42 years of practice, I've performed more than 25,000 blood tests for my patients. These tests show conclusively, in my opinion, that adults who use milk products do not absorb nutrients as well as adults who don't. Of course, poor absorption, in turn, means chronic fatigue."3
While pasteurizing may well ruin several valuable components in milk, homogenizing makes it much worse.
Robert Anderson Ph.D.
1. People in the US and Scandinavian countries consume more dairy products than anywhere else in the world, yet they have the highest rates of osteoporosis (Clin Ortho Related Res, 152; 35, 1980). This fact emphasises the threat of excessive protein in the diet and suggest that dairy products offer no protection against osteoporosis, probably due to the high protein content of milk (Am J Clin Nutr, 41; 254, 1985).
2. All cows' milk in New Zealand contains the A1 beta-casein protein and this has been shown recently to increase rates of heart disease and childhood diabetes. Diabetes, heart risk linked to NZ milk, 24.01.2003, NZ Herald. Original article see Jan issue New Zealand Medical Journal.
3. Healthview Newsletter, Virginia, Spring 1978.
4. Published by Mollica Press.
Bob Anderson is a former lecturer in Chemistry, Physics, Lab Technology and Nuclear Medicine, and holds an honours degree in Chemistry and Physics from the University of Birmingham, and PhD in Science Education. Since retiring he has worked as a member of PSRG, publicizing issues surrounding GE.
Opinions or findings are those of the author and are not necessarily those of the publisher or its agent.
http://www.soil-health.org.nz/pastissues/marapr03/milk.htm
