Friday, March 29, 2013

Forcing Ethics on the Food Industry

Andrea Tsurumi
A COURT has struck down, at least for now, New York City’s attempt to slow the growth of obesity by limiting the portion size of sweetened beverages.
But governments should not be deterred by this and should step up their efforts to protect the public health by limiting the marketing tactics of food companies. Anyone who believes these interventions are uncalled-for doesn’t know the industry the way I do.
I was part of the packaged food and beverage business for more than 20 years. As the national waistline grew, the industry sought refuge in the fact that the obesity epidemic has many causes. It has insistently used that fact to fight off government regulators and justify why it should not have to change what it sells or how it sells it.
With tobacco, the link between product and disease is direct and singular. But it is less clear with food: the rise in obesity is the result of multiple factors. Suburban life discourages walking. Escalators have replaced stairs. Schools have eliminated gym class. Kids play video games now, not kickball. Even the vast increase in two-income households over the past 40 years has had an impact, discouraging cooking and increasing reliance on packaged foods and chain restaurants. It all adds up.
So when it’s time to pick the guilty party out of the police lineup, the food industry cries foul whenever critics point to it. “Hey,” the industry complains, “why pick on us when everybody in the lineup is guilty?”
But that’s not true. Everybody in this lineup of cumulative social and environmental changes may have played a role in the growth of obesity, but none are culpable the way the big food processors and soft drink companies are.
The industry is guilty because it knew what the consequences of its actions might be. Large food processors employed a flock of Ph.D. nutritionists and food scientists. The connection between calorie consumption and weight gain was always as plain as the number on the bathroom scale. But instead of acknowledging this and taking corrective action to sell a better product more responsibly, food processors played innocent by blending in with the crowd of causes. It’s time to end the charade and mandate the needed changes that the industry has refused to make.
For much of my time in the food business, I defended the status quo. Then, as obesity’s prevalence increased in the ’90s, I argued for change. Today, more than eight years after leaving the industry because of its failure to reform, I still struggle with the paradox that defined the business. In so many other ways, these are good people. But, little by little, they strayed from the honorable business of feeding people appropriately to the deplorable mission of “increasing shareholder value” by enticing people to consume more and more high-margin, low-nutrition branded products.
Confronted with this, the executives who run these companies like to say they don’t create demand, they try only to satisfy it. “We’re just giving people what they want. We’re not putting a gun to their heads,” the refrain goes. Nothing could be further from the truth. Over the years, relentless efforts were made to increase the number of “eating occasions” people indulged in and the amount of food they consumed at each.
Even as awareness grew of the health consequences of obesity, the industry continued to emphasize cheap and often unhealthful ingredients that maximized taste, shelf life and profits. More egregious, it aggressively promoted larger portion sizes, one of the few ways left to increase overall consumption in an otherwise slow-growth market.
All this tells us two very important things. First, the food industry knows it has a problem, potentially a very big one if the forces against it ever do coalesce effectively. So, in maneuvering for protection by managing public opinion and policy formation, the industry will always try to camouflage itself as just one of many causes in the growth of obesity. Just as the National Rifle Association points to mental illness and violent video games as a way to deflect attention from the inherent dangers of guns, food processors will wring their hands about physical activity and, yes, video games. We shouldn’t fall for it.
Next time you hear of a big food or beverage company sponsoring an after-school physical activity program in your community, you can be sure they’ll say it’s to show “our company’s concern for our kids’ health.” But the real intent is to look angelic while making consumers feel good about the brand and drawing attention away from the unhealthful nature of the company’s products. “Posing for holy cards,” as one of my colleagues used to put it.
Second, as more is revealed about their deliberate indifference, food companies must be made to change their worst practices. After years of foot dragging and hundreds of millions of dollars in lobbying fees, it’s obvious the industry won’t change on its own. Quite simply, change will have to be forced — by public pressure, media attention, regulation and litigation. Yes, companies will point to some “better-for-you” versions of their traditional products and they will trot out a few smaller-portion-size packages to show the “choices” they’ve provided. But left alone, the industry will concentrate on selling its problematic core product lines.
The needed changes could take many forms. Here are some of the most promising:
Levy federal and state excise taxes on sugared beverages and a few categories — snack foods, candy, sweet baked goods — that most undermine health. These taxes could help pay for education programs, subsidize the healthiest foods for low-income individuals and, maybe, discourage consumption.
Make mandatory the federal guidelines for marketing food to children that were proposed in 2011. These guidelines — written jointly by the Federal Trade Commission, the Food and Drug Administration, the Centers for Disease Control and Prevention and the Department of Agriculture — were only to be voluntary, and still lobbyists for the food industry persuaded Congress to block them.
Communicate more actively with people about their food choices. Require prominent disclosure of calories for every item on the menu in chain restaurants and vending machines. And create a front-of-the-package labeling system to encourage healthier food choices. Finally, the government should back community-based campaigns to inform and inspire better eating and more exercise.
I left the industry when I finally had to acknowledge that reform would never come from within. I could no longer accept a business model that put profits over public health — and no one else should have to, either.
                                          ~Michael Mudd is a former executive vice president of global corporate affairs 
                                             for Kraft Foods. He retired in 2004

Thursday, March 28, 2013

7 Nutrition Bars that are Worse than Candy

In 1970, Pillsbury filed for a trademark for a "non-frozen balance energy snack in rod form containing nutritionally balanced amounts of carbohydrate, fat and protein." Dubbed Space Food Sticks, the glorified Tootsie Rolls were a boon to parents looking for a healthy-sounding snack for their kids, and kids got to feel like astronauts. Space Food Sticks are considered the first mass-marketed energy-nutrition bars - also known as the first step toward reducing real food to the convenience of a candy bar. 
The idea isn't so awful: condense protein, vitamins and carbohydrates into a compact package to stand in for a missed meal, to refuel during or after exercise, or as a healthy between-meal snack. But all the good is dependent on the components, which actually need to be healthy. Instead, often a hodgepodge of dodgy ingredients are compressed into a product that winds up being much closer to a candy bar ... can be worse than a candy bar.
While the boosted protein or fiber content at least means some of the contenders aren't relegated to the heap of "empty calories", often times the protein boost isn't worth what the bar delivers. Aside from exorbitant amounts of sugar, high fructose corn syrup, unhealthy fats, chemical additives, artificial colors and flavors and preservatives, some of the protein sources may be suspect. Whey or casein protein can be okay for those not lactose intolerant, but the popularly-used soy proteins are of concern because of their estrogen-mimicking behavior and GMOs. Also commonly used are boiled animal scraps, which you can find on the label under the euphemisms of gelatin, hydrolyzed collagen or hydrolyzed gelatin. Made from slaughterhouse leftovers like skin, bones and various connective tissues, these lack the essential amino acids required to make them a complete protein, while boosting the protein grams on a nutrition panel.
Meanwhile, a quality organic chocolate bar like Equal Exchange Organic Ecuador Dark Chocolate Bar is comprised of four ingredients, all of them natural and organic: chocolate liquor, raw cane sugar, cocoa butter and ground vanilla beans. Each serving of this particular bar contains:
Calories: 200
Fat: 14 g
Fiber: 4 g
Sugars: 12 g
Protein: 3 g
Iron: 30% RDA
A candy bar like this ends up being a healthier option in terms of natural ingredients, sugar content, calories and sometimes even fiber, when compared to some of the popular nutrition bars on the market. Here are some that fail in comparison.
1. Oh Yeah! Original Bar: Peanut Butter & Strawberry
Oh yeah!? Oh no! While it's true that these high-protein bars boast 27 grams of protein, they are a far cry from something you should be eating for health. Along with a surfeit of sugars, artificial colors, chemical preservatives, gelatin, and partially hydrogenated oils, they offer an exuberant 370 calories, with 16 grams of fat, 9 of those being saturated.
Calories: 370
Total fat: 16 g
Saturated fat: 9 g 

Sugars: 9 g
Fiber: 4 g
Protein: 27 g

Related: 5 homemade energy bars and snacks

2. PowerBar Fruit Smoothie Energy Bar: Berry Blast Berries, and a blast of them no less - oh, the marketing magic of superfood buzzwords. Aside from the glaring lack of fiber, the PowerBar Fruit Smoothie bar has more calories and more than double the sugar of our model candy bar. The first ingredient is evaporated cane juice syrup, followed elsewhere on the list by sugar, fruit juice concentrate, dextrose, and fructose (read: sugar, sugar, sugar and sugar). The protein source is soy. Not to mention that there isn't a single berry listed in the ingredients. How does that qualify as a blast?
Calories: 220
Sugars: 27 g
Fiber: less than 1
Protein: 6 g
3. Quaker Oatmeal to Go Apples & Cinnamon Although this breakfast in a square actually has oats as the first ingredient (yay!), the second ingredient is high-fructose corn syrup. (Boo!) Other hiss-worthy components include a number of sugars in their various guises, two types of partially hydrogenated oils including margarine, and artificial colors and chemical preservatives. It has only one more gram of protein than the candy bar, yet has almost twice as much sugar and more calories.
Calories: 220
Sugars: 22 g 
Fiber: 5 g
Protein: 4 g
4. Genisoy Chunky Peanut Butter Fudge Protein Bar This isn't the most offensive bar of the bunch, but just be warned: More calories than the candy bar, more sugar, and half the fiber.
Calories: 220
Sugars: 22 g
Fiber: 2 g

Protein: 10 g

Related: Energy bars you can make at home

5. Met-Rx Big 100 Colossal Peanut Butter Pretzel Given the whopping 28 grams of sugar, it's not surprising that the second, third, and fourth ingredients of this monster bar are corn syrup, high fructose corn syrup, and sugar. If you're going to eat this Big Colossal whopper as a meal, that's one thing, but as a snack, the 410 calories and 28 grams of sugar are going to make you one step closer to big and colossal.
Calories: 410
Sugars: 28 g 

Fiber: 3 g
Protein: 30 g
6. Muscle Milk Vanilla Toffee Crunch Bar It's probably no surprise that a bar that comes in "vanilla toffee crunch" flavor isn't going to win many health food awards, but coming from a nutritional supplement company, one might think that there was a bit of merit involved. The first ingredient is evaporated cane juice (hello, sugar); nine other forms of sugar show up as well, along with two types of hydrogenated oils. And yes, it has more protein than a candy bar. That said, the protein comes from hydrolyzed gelatin.
Calories: 290
Sugars: 17 g
Fiber: 4 g
Protein: 23 g
7. Seitenbacher Banana Cranberry Bar Seitenbacher is generally a good choice for a number of reasons: Their products are gluten-free and vegetarian; they use non-GMO soy; and the ingredient lists are usually simple and natural. But the banana cranberry option surprises with one glaring nutritional value: 32 grams of sugar. That translates to about 8 teaspoons of sugar, a lot of sweet stuff yet with only half the fiber and one-third the protein of the chocolate bar.
Calories: 160
Sugars: 32 g 
Fiber: 3 g
Protein: 1 g 

~thanks to Melissa Breyer

Wednesday, March 27, 2013

Using Homemade Cleaners

Happy Almost Spring!
Whether the temps feel warmer or not, we all know what spring means… DEEP CLEANING!  You may think it sounds strange, but I actually get joy out of cleaning.  It may be carried through via my mother or it could be just the sense of accomplishment and peace I get when it’s all done.  The cleanliness may not last long, but for that one nighthour, minute that it is clean, I really enjoy it! 
Below are some cleaning recipes you can make for your own home.  
Here are my reasons for doing so and should be yours as well :)

These are the only ingredients you’ll need for cleaning your entire home:
  • Vinegar
  • Baking Soda
  • Borax
  • Essential oil of your choice (optional)

Reasons why I started making my cleaners:
1. Saves a ridiculous amount of money.  So much that you’ll wonder why you didn’t do it sooner.
2. You can create your own scents.  This I love because  I prefer one scent so my house doesn’t smell like a candle store.
3. Improves your allergies (ask my forever sneezing man!).
4. I don’t have to buy 10 different cleaners to clean different surfaces.
5. Everything is all-natural, so kids/pets won’t be in any danger.  Even better, you can have THEM help you clean and not worry about harming them.
6. It keeps the air you breathe clean. According to the U.S. Environmental Protection Agencyair quality inside many homes can be 2-5 times more polluted than the air just outside our homes.  The usual store-bought cleaners play a huge role in this.
7. I get to put all my cleaners in the same pretty little spray bottle. And you can make your own labels.
8. It’s eco-friendly. You’re not throwing away the containers when you’re done.
9. Everything you touch is ingested through your skin.  Would you want to take in all those chemicals?
10. You won’t have to worry about inhaling any toxic chemicals if/when you’re preggers. 
11.  They’re just as effective if not more effective than store-bought cleaners.

How to switch to non-toxic cleaning
I recommend replacing your traditional cleaners as you use them up. Here are some recipes for your newly cleaned, eco-friendly home!

All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4 cup baking soda into 1/2 gallon (2 liters) water. Store and keep. Use for removal of water deposit stains on shower stall panels, bathroom chrome fixtures, windows, bathroom mirrors, etc.

Another alternative are microfiber cloths which lift off dirt, grease and dust without the need for cleaning chemicals, because they are formulated to penetrate and trap dirt. There are a number of different brands. A good quality cloth can last for several years.

Carpet stains: Mix equal parts white vinegar and water in a spray bottle. Spray directly on stain, let sit for several minutes, and clean with a brush or sponge using warm soapy water.
For fresh grease spots, sprinkle corn starch onto spot and wait 15 - 30 minutes before vacuuming.
For a heavy duty carpet cleaner, mix 1/4 cup each of salt, borax and vinegar. Rub paste into carpet and leave for a few hours. Vacuum. 

Chopping block cleaner: Rub a slice of lemon across a chopping block to disinfect the surface. For tougher stains, squeeze some of the lemon juice onto the spot and let sit for 10 minutes, then wipe.

Coffee and tea stains: Stains in cups can be removed by applying vinegar to a sponge and wiping. To clean a teakettle or coffee maker, add 2 cups water and 1/4 cup vinegar; bring to a boil. Let cool, wipe with a clean cloth and rinse thoroughly with water.

Drain Cleaner: For light drain cleaning, mix 1/2 cup salt in 4 liters water, heat (but not to a boil) and pour down the drain. For stronger cleaning, pour about 1/2 cup baking soda down the drain, then 1/2 cup vinegar. The resulting chemical reaction can break fatty acids down into soap and glycerine, allowing the clog to wash down the drain. After 15 minutes, pour in boiling water to clear residue. Caution: only use this method with metal plumbing. Plastic pipes can melt if excess boiling water is used. Also, do not use this method after trying a commercial drain opener--the vinegar can react with the drain opener to create dangerous fumes.

Furniture Polish: For varnished wood, add a few drops of lemon oil into a 1/2 cup warm water. Mix well and spray onto a soft cotton cloth. Cloth should only be slightly damp. Wipe furniture with the cloth, and finish by wiping once more using a dry soft cotton cloth

Floor Cleaner and Polish:
 vinyl and linoleum: mix 1 cup vinegar and a few drops of baby oil in 1 gallon warm water. For tough jobs, add 1/4 cup borox. Use sparingly on lineoleum.wood: apply a thin coat of 1:1 vegetable oil and vinegar and rub in well. painted wood: mix 1 teaspoon washing soda into 1 gallon (4L) hot water. brick and stone tiles: mix 1 cup white vinegar in 1 gallon (4L) water; rinse with clear water.Most floor surfaces can be easily cleaned using a solution of vinegar and water. For damp-mopping wood floors: mix equal amounts of white distilled vinegar and water. Add 15 drops of pure peppermint oil; shake to mix.Marks on walls and painted surfaces: Many ink spots, pencil, crayon or marker spots can be cleaned from painted surfaces using baking soda applied to a damp sponge. Rub gently, then wipe and rinse.
Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter (qt) warm water. Use crumpled newspaper or cotton cloth to clean. Only use the black and white newspapers, not the colored ones. Don't clean windows if the sun is on them, or if they are warm, or streaks will show on drying. Be sure to follow the recipe, because using too strong a solution of vinegar will etch the glass and eventually cloud it. 

Toilet Bowl Cleaner: Mix 1/4 cup baking soda and 1 cup vinegar, pour into basin and let it set for a few minutes. Scrub with brush and rinse. A mixture of borax (2 parts) and lemon juice (one part) will also work.

Tub and Tile Cleaner: For simple cleaning, rub in baking soda with a damp sponge and rinse with fresh water. For tougher jobs, wipe surfaces with vinegar first and follow with baking soda as a scouring powder. (Vinegar can break down tile grout, so use sparingly.)

 Shoe Polish: Olive oil with a few drops of lemon juice can be applied to shoes with a thick cotton or terry rag. Leave for a few minutes; wipe and buff with a clean, dry rag.

Anger Management Tips

We’ve all experienced moments of anger when our emotions push us into making, well, not the wisest choices. When we get frustrated, we often do things that aren’t positive. Emotions aren’t good or bad per se—it’s the act that you wind up taking that’s either toxic or positive.
So how do you not fly off the handle in the moment when it matters most and make good decisions instead of ones you may regret? Here are a couple of very helpful tips:
1. Never make an important decision when you’re angry or frustrated. When caught in the heat of the moment, Lindner says to take a step back, and evaluate the situation from a clearer place. We tend to make irrational decisions when we’re fueled by emotions. So, even if you’re tempted to prove someone else wrong or have your side understood ASAP, make it a rule of thumb to never make a decision when you’d love to lash out. Cool down, and think about what it is you actually want out of that choice or interaction. (And may we also suggest a quick meditation trick?)
2. Focus on the big picture. We have a tendency to forget the big picture when we’re angry. When working on a business deal, and the terms changed, if we yell and scream, we would probably lose the deal entirely. That's counter to achieving what we really want. Once we take the time to calm down (see Tip No. 1), think about what your goals are in a particular situation and stay true to those goals despite frustration or anger, which are likely temporary. We want to make sure that whatever we do, it’s consistent with what we want from the larger relationship.
3. Be consequence cognizant. A quick way to re-focus on what matters and act accordingly (i.e., not like a hot head) is to think about what you’ve invested in the situation and in yourself—time at your job building seniority, for example—and how it might be affected. One poor decision made from anger can throw off all you’ve worked for. From Warren Buffett’s solid council: “It can take twenty years to built a reputation and five minutes to ruin it.”  
—excerpted from Amy Eley

Tuesday, March 19, 2013

Dairy is Not Required

It should be clear that there are many cultures around the world that do not eat dairy products. Most of pre-industrial Africa and Asia, with the exception on India and Hindu cultures, rarely consumed milk. That being said, Northern European cultures have been healthily eating dairy for thousands of years.

Difficulty Eating Dairy - Lactose IntoleranceConclusion #1: You Don’t Have to Eat Dairy To Be Healthy

Even though dairy has been healthily ingested and even used as medicine for thousands of years, it is not required to eat dairy products in order to be healthy. Raw milk, as nature intended, is a very good source of fat soluble vitamins and protein that Northern Europeans, Indians (India) and many other cultures used. Below I describe how traditional cultures solved many of today’s dairy problems thousands of years ago with Ayurvedic principles.
Lactose Intolerance Isn’t New
After the age of four many people, and up to 90% of blacks and Asians, stop making the enzyme lactase which makes them potentially lactose intolerant(1). Milk sugar is called lactose and needs the enzyme lactase to be digested.
DNA evidence extracted from Neolithic skeletons indicates that in 5500 BC, people in Northern Europe were also lactose intolerant(2). Earthenware vessels found in England and dated to 4500 BC contain milk byproducts, indicating milk was used in some form, although perhaps not drunk directly(3).
Symptoms of Lactose Intolerance
The signs and symptoms of lactose intolerance usually begin 30 minutes after eating or drinking foods that contain lactose. Common signs and symptoms include:
  • nausea
  • sinus congestion
  • abdominal cramps
  • bloating
  • gas
  • diarrhea

Conclusion #2: Lactose Intolerant People Can Eat Some Specific Types of Dairy

In cheese, and particularly cottage cheese, the lactose is converted to lactic acid which is easy digest.
Folks with lactose intolerance should be able to eat cheese(4).
Cream, butter and yogurt has vey small amounts of lactose and are usually okay.
Skim milk still has lactose, so it is not a choice for lactose intolerant folks.
Isn’t Dairy a Needed Source of Calcium for Building Bones? No!
While calcium, vitamins and other minerals are abundant in certain types of milk, calcium is way more abundant in leafy green veggies. There are many non dairy cultures that have incredible bone density without consuming milk products(5).
Excellent Sources of Calcium:
  • Fresh, dark-green vegetables like spinach, kale, turnips, and collard greens
  • Legumes
  • Sesame seeds and almonds
  • Wild salmon and sardines
  • Rhubarb
  • Okra
Vitamin D3 Is More Important For Building Strong Bones Than Calcium
The biggest factor regarding calcium absorption is getting adequate amount of Vitamin D3, which we primarily absorb from the sun or supplementation. How Do I Safely Absorb Vitamin D3 From the Sun?
In the cream portion of milk is a good supply of Vitamin D3, along with the other essential fat soluble vitamins A, E and K. Unfortunately these vitamins are broken down in the pasteurization and homogenization process. As a result, milk is fortified with synthetic Vitamin A, D2 (not Vitamin D3) and calcium.
More importantly, 78% of Americans are Vitamin D3 Deficient – yet Vitamin D is required to carry the dietary calcium out of the gut and into the bloodstream. Am I Vitamin D3 Deficient?

Conclusion #3: If You Want Strong Bones Get Your Vitamin D3

It is the chronic deficiency of Vitamin D3 that causes calcium deficiencies and osteoporosis.
While raw milk is a better source of fat soluble vitamins and calcium than conventionally pasteurized milk, it still does not deliver enough Vitamin D3 to benefit from the numerous health advantages of Vitamin D3 optimization. Vitamin D3 supplementation in the winter and regular midday sun exposure in the summer is strongly recommended for optimal health and strong bones. How Much Vitamin D3 Do I Need?
Should I Just Drink Skim Milk To Be Safe? No!
Skim milk is made from skimming off the cream that normally rises to the surface, which makes it nonfat and thus completely lacking in essential fat soluble Vitamins A, D3, E and K. Yet skim milk still has the proteins and lactose that can cause allergies, lactose intolerance and indigestion.
Milk is 80% casein protein and 20% whey protein. The proteins in milk are the most common culprit when it comes to indigestion and allergies. Casein in particular is very hard to digest. Mother’s milk has four times the amount of easy to digest whey protein and one-half the amount of hard to digest casein protein than cow’s milk. So it seems we were never meant to digest lots of casein. Since both of these proteins are water soluble they remain in the skim milk, making it a richer source of protein – but much harder to digest.
It is also common to think that skim milk is better than whole milk for lactose intolerance, but the lactose also remains in the skim non fat milk – again making it much harder to digest.
Mother’s milk also has five times the linoleic acid than cow’s milk, which is a fat critical for building the nervous system and intelligence(6). Skimming milk takes the small amount of linoleic acid out of the milk, along with the needed fats, so it will lack the support whole milk provides for the nervous system.

Conclusion #4: Skim Milk Is Hard to Digest and Lacks Nutrients

Skimming the fat off milk creates a higher protein, higher mineral beverage that is more difficult to digest. The fats in milk – except skim milk – build and balance the nervous system and act as carriers to deliver the calcium and fat soluble Vitamins A, D3,E and K directly into the cells.
Skim milk though, is a less toxic option….. See why below!
If You Can’t Get Raw Dairy Choose Vat Pasteurized Products
This is a hotly debated topic and may be the most confusing. Pasteurization is a process that heats milk in order to kill food borne bacteria, microbes and pathogens. While pasteurization has saved countless lives when dairy farms were less than sanitary, today many take issue with this process.
By killing the bad bacteria, the good bacteria are also killed, along with the enzymes so desperately needed to break down the hard to digest proteins and fats and deliver the vitamins and minerals. Raw milk advocates, such as the Weston Price Foundation, link pasteurization to high cholesterol, atherosclerosis, sinus congestion and the litany of health concerns blamed on dairy products.
There are 3 kinds of pasteurization that you might see written on a label:
Vat Pasteurized
Heats milk to 135 degrees for 20 minutes.
Shelf life 7-10 days. It’s still alive!
Preserves good bacteria and many enzymes.
BEST Commercial Choice
Traditional process: Heats milk to 160 degrees for 15-20 seconds.
Shelf life 2-3 weeks.
Preserves some good bacteria.
Ultra Pasteurized
Heats milk to 275 degrees for a couple of seconds.
Shelf life 2-3 months.
Kills everything.
Vat Pasteurization is becoming a more popular option. It provides a guaranteed bacteria free product while preserving many of the enzymes and good bacteria because the heat is relatively low.
Organic Valley may release a whole milk product that is vat pasteurized and non-homogenized. Kalona Farms in Iowa, which also distributes nationally, offers a variety of vat pasteurized non-homogenized products.

Conclusion #5: Avoid Pasteurization and Always Boil Your Milk

According to Ayurveda, heating the milk slowly to just when it starts to boil will kill the bacteria and pathogens but leave the good bacteria and the enzymes. Heating the milk too fast at high temperatures for just a second or two during conventional “Flash” pasteurization will of course kill all the bacteria but also partially breaks down the hard to digest protein chains, leaving them extremely difficult to digest(7).
Bringing already pasteurized milk to a boil will finish the job of breaking down the proteins and make them easier to digest. If you buy pasteurized milk, bring it slowly to a boil, let it cool and drink… Avoid Ultra Pasteurization. Look for Vat Pasteurized – or better yet, choose raw products.
For best digestibility bring them to a boil as well.
Always Buy Organic Dairy Products
One of the problems with non organic dairy is that the chemicals, hormones and toxins in our world are generally fat soluble. Milk is high on the food chain and toxins are therefore passed through the feed into the milk and carried in the fatty portion of the milk. The only way to avoid the overwhelming amounts of antibiotics, growth hormones and pesticides in milk is to buy organic where these fat soluble chemicals are not present.

Conclusion #6: Choose Organic (or Skim Milk if there is no other option)

If you have to drink non organic milk, choose skim milk. Yes, though it is harder to digest it is basically devoid of fat and will not carry the hormones, antibiotics and pesticides that whole or low fat milk would. Skim Milk is the only relatively safe non organic option.
Homogenization Causes Lactose Intolerance – Not Dairy
From the Ayurvedic perspective and that of many researchers, the homogenization process renders the fat in milk indigestible. The fat (cream) molecules are squeezed through a small filter in order to make them homogenous or the same. This homogenous fat is a foreign molecule to the body. Often this molecule will pass undigested through weakened small intestinal linings, and makes foreign sludge in the lymph and blood stream which sticks to channel walls, creates plaque and allergic responses(8).
Some researchers believe this process allows a toxic enzyme called xanthine oxidase to enter into the blood stream and cause damage to the arterial wall. This arterial free radical damage causes scar tissue to form. Cholesterol accumulates on the scars and clogs the arteries(9). Conclusion #7: Choose Organic Whipping Cream When Raw Products are Not Available
Since almost all commercial milk is homogenized there are only a few strategies to avoid homogenized dairy products. Skim milk is homogenized. Residual amounts of fat remain after the skimming process that is then homogenized.
The best choice is Organic Raw Milk. The only other non-homogenized milk product is heavy whipping cream. The cream is skimmed off and never homogenized. Because whipping cream will not whip when ultra pasteurized, all whipping cream is always pasteurized at lower temperatures, which also spares enzymes and good bacteria. Choose organic because the fat in cream is a carrier for fat soluble toxins.
Organic Valley sells Organic Whipping Cream that is non-homogenized and vat pasteurized. This is the best of both worlds. You can add water to dilute the cream to the desired consistency. Cream is also where the easy to digest constituents are found. It is where the linoleic acid, Vitamins A,D,E and K, minerals and other healthy fats are found. Cream is much easier to digest because it is almost devoid of lactose and hard to digest proteins.
Dilute Whipping Cream with Water To Make Your Own Health Promoting Milk
Traditionally, milk was never consumed in big glasses like in the west. Because milk is high in hard to digest proteins and lactose, it was traditionally allowed to separate from the cream. The cream was eaten in the raw form and saved for cooking, and the skim milk was made into cheese or yogurt, which made the proteins and lactose easier to digest. The cream was diluted with water for almost all cooking purposes when milk was called for. Cream provided the fats, vitamins and some minerals directly and cheese provided a high protein, high mineral product that was easy to digest.
Solution: Organic whipping cream and organic cottage cheese are available almost everywhere these days.
What a simple solution to such a complicated problem!!!
Raw Organic Milk Is Your Best Choice
If you choose to drink milk on a regular basis, the best choice is Raw Organic Milk. I still suggest that you bring it to a boil before drinking it and that you always drink it warm or at room temperature, never cold. Then you will have an easy to digest, non congesting and extremely nutritious beverage.
Unfortunately it is difficult to get raw milk. It is mostly sold through local farm shares. Go to to find a farm share in your area.

Final Conclusion: The Real Question is “Why Are You Allergic to Dairy?”

As I have written and lectured about for many years, dairy is a hard to digest food. That is why Ayurvedic medicine suggested separating the cream, which is easy to digest, from the protein rich skim, which is difficult to digest.
While eating the healthiest form of dairy makes total sense, just changing the diet is never enough. If you have difficulty digesting something that is hard to digest, evaluate the strength and integrity of the digestive process. For this I refer you to my archived Health Reports where I have spent much time educating folks on how to reset natural digestive and detoxification pathways. If you don’t digest dairy well you do not have to eat it – just be sure it is not a sign of a weakened digestive system… If so, let’s fix it!
~from one of my favorite teachers, John Drouillard
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  2. Early man “couldn’t stomach milk, 27 February 2007, Retrieved on 21 July 2009.
  3. Stone Age Man Drank Milk”. London: 2003-01-28. Retrieved 2010-08-28.
  4. McDougall. The McDougall Plan, New Century Books p. 50
  5. Walker, Osteoporosis and Calcium Deficiency, Am J Clin Nutr 16, 1965
  6. M. Crawford, Essential Fatty Acids Requirements in Infancy,Am J Clin Nutr 31 (1978)
  7. Ballentine, Diet and Nutrition. Honesdale, Himalayan Institute.. 1978, p.129 Oster, K., 8. Oster, J., and Ross, D. “Immune Response to Bovine Xanthine Oxidase in Atherosclerotic Patients.” American Laboratory, August, 1974, 41-47
  8. Oster, K., and Ross, D. “The Presence of Ectopic Xanthine Oxidase in Atherosclerotic Plaques and Myocardial Tissues.” Proceedings of the Society for Experimental Biology and Medicine, 1973.

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