Nutrition For Children

My daughter’s friend works in a children’s nursery locally to me. She suggested to the manager that it might be beneficial to the parents and staff, if they had some help with planning meals for the children and understanding what nutrition means for them. As we all know, feeding children nutritious food can be challenging! The mum’s were great and I have to hand it to them, they are really doing their best. It was great to see a good turn-out too. These mums really wanted to extend their knowledge.

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The variety of nutrients for a child is the same as for an adult, but some become more important. Adults need to maintain their health but children need to grow satisfactorily. Nutrition for both is vitally important but as adults, we can change little about our structure. Children are forming their structure, so for their future health and mental development, certain nutrients are paramount.

 

There are nine essential amino acids for building bodies

Growth requires building blocks and these come from proteins and fats. Proteins are made up of amino acids and there are nine which are essential – the body cannot make them so they must be taken in the diet. There are another eleven that we need but the body can synthesize these. The essential amino acids are easily obtained from animal proteins, as they contain all nine together. Vegetarians must be aware that these are not present all together in vegetable proteins. Beans or nuts should be eaten with grains at the same meal for all to be present. Better still, dairy products and eggs should be a major part of the diet.

 

 Animal fats make hormones, line our cells and more

The fatty acids from fats are another vital component for our structure. They line our cells, supply much-needed cholesterol, contribute to our immune systems and make hormones to name a few. Quite apart from these physiological requirements, fats make food taste good. Our taste-buds have a purpose – of natural foods, they tell us what we need. Unfortunately, we can fool our taste-buds when all food groups are mixed together – as in a cake for example. They detect the fat and protein (eggs and butter) but get confused with the addition of carbohydrates (sugar and flour). That doesn’t mean we should never eat cake (perish the thought!). What we need to remember is that we can easily overeat these mixed foods, which can be detrimental to our health. If you try to overeat double cream – lovely though it is – you won’t be able to eat much or you will be sick! The body has these mechanisms in place to ensure that we stay healthy.

It is also worth remembering that butter or cheese mixed with well-cooked vegetables not only makes them taste better to a child, but also helps release nutrients and their uptake.

Animal fats contain the fat-soluble vitamins A, D3, E and K2. These vitamins work together to channel minerals into bones and teeth. They allow absorption of calcium and other minerals, direct them to the skeleton and set the minerals into the bone. All of these stages are vital. Cheese has everything needed for this process. So simple!

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Carbohydrates can be included but they are not “essential”

Carbohydrates are the food group to be wary of. They are reduced to sugar by the body for easy absorption.  Children need energy but they will get some from fats. Including a few potatoes at dinner, a couple of slices of sourdough bread (easier to digest) for lunch, or a bowl of porridge with cream in the morning is fine. Please take care though – it is easy to add too many of these foods into the diet, leaving no room for those they really need. There are no essential carbohydrates.

 

Other foods

Vegetables are always difficult for children. To be honest, if they are eating meat, liver, fish and lots of animal fats, they will come to no harm without them. However, we want to get them used to eating some as they do have lots of nutrients for us. Cook them well, add butter or cheese, make pureed soups or a frittata.

Drinks can be an issue for children. Sweet fizzy drinks should not be introduced. Milk can be great for children but please buy organic, unhomogenised or preferably raw milk if you can find it. Encourage water drinking, very weak tea or at a push, very dilute apple juice.

The sun

Not food, but still nutrition. Let children play in the sun with no sunscreen and very little clothing for a while. They must not burn, but they will get a huge dose of vitamin D3 which no food can supply. Don’t be afraid of it – if there were no sun, there would be no us. We need it!

One last word, please buy organic food whenever possible. Children do not need pesticides, herbicides, antibiotic and hormone residues. They need nutritious, fresh, preferably local foods that will only do them good, not harm.

 

What on Earth is a Superfood?

What on Earth is a superfood? Is it a Teenage Mutant Ninja Sausage? Or maybe a sandwich that leaps between buildings in a single bound? Silly I know, but so is the notion that any one food can be a “superfood”.

A while ago, I saw a headline stating that eating almonds every day can protect your heart against disease. I have seen that broccoli can fight cancer and I have seen any amount of health claims for kale and blueberries. Others include – goji berries, oily fish, cacao, maca, and beetroots – the list goes on. These are good foods to include in our diets and they contain antioxidants (but so do many other foods) but they are not “superfoods” because there are none! There are good and bad diets though. These “superfoods” are liberally and continually splashed over magazines and newspapers. What is the purpose of these articles – what are they trying to achieve?

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To be fair, some of these articles are just trying to get people to eat better but doing it this way is, in my opinion, a waste of time or falls on deaf ears. Why would adding blueberries to an otherwise poor diet contribute to good health? Most articles are featured by the media just to get you to buy their newspaper/magazine and some are to get you to buy a supplement – eg.beetroot juice.

Nutrition for us comes in the form of nutrients (sorry for being pedantic) contained in our diet. There are many known nutrients but there are also some unknowns. We keep discovering “new” nutrients in foods, but this being the case means that we must eat the foods in order to obtain them – ie. not from supplements. Another thing that is always conveniently glossed over, (I’m being kind here as I suspect that this is not as widely known as it should be), is that nutrients in plants are not always bio-available to us – we can’t utilize them. Bear in mind that our digestive systems are very different from the herbivores – they are uniquely equipped to digest vegetation. We have a digestive system similar to that of a carnivore, telling us that we can more readily absorb and utilize nutrients from meat. Of course, as we are evolving as omnivores, it is fine and possibly desirable to eat plants – there are nutrients in plants that we can use – I am not saying we shouldn’t be eating some of them.

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Let’s look at some of these “superfoods”.

Kale is a real buzzword at the moment. I am seeing countless recipes for raw kale in smoothies and salads.  It used to be just grown for fodder, but someone decided we should consume it too, so it became a great winter vegetable when there was little else (no doubt why there is a variety named “Hungry Gap”). No problem – it needs lots of cooking as it is quite tough and fibrous, but its strong earthy flavour is liked by many and there are some nutrients to be had – minerals especially. Raw? Not a chance – you try it! Your taste-buds tell you what your digestive system can cope with!

Beetroot is very popular at the moment. It is a historic food but not a pre-historic food. It is a relative of “sea-beet”, from which all other “beet” varieties stem. The leaves were eaten and used in medicine long before the root had a use. The root was probably not in general use until around the 14th century. Again, some nutrients are available but beetroot is sweet – and can contain up to 10% sugar! A few years ago, an article on beetroot juice told of heart health benefits. I know of someone who took himself off his heart medication and instead, drank a pint of beetroot juice daily. He made himself very ill indeed.

Goji berries are not native to Europe and are grown commercially in China – where they have become big business. Many minerals and vitamins can be present but aren’t always unless organic methods are used. They are a member of the solanaceae family – which also includes tomatoes, potatoes, peppers and all members of the nightshade family – including “deadly”! Whilst most of us can tolerate the food plants, the presence of toxic alkaloids are present in all these plants to a degree and they are poorly tolerated by people with certain chronic illnesses. Goji berries are highly susceptible to pests and will usually contain considerable amounts of pesticide residues. If you are going to use them, always buy organic.

Remember – the nutrients may be there but some may be useless to us. I am not suggesting that their inclusion in your diet is wrong but don’t rely on them to supply all that which your body requires – cos that ain’t happening! This is worth a read if you want to understand plant foods better and this if you want to learn the traditional methods of making plant foods more human-friendly.

Just by way of a comparison, organic pasture reared meat – offal and all – contains all nutrients needed for human health and they are in exactly the correct form that we can absorb and utilize them. Pesticide and drug-free to boot. And for those now wondering where the vitamin C is – organ meats contain vitamin C but please don’t overcook them.Spring Lambs

My advice – eat mostly foods that are native to your country of origin; eat vegetables and fruit in season; buy organically produced fruit and veg or grow your own; process foods in your kitchen according to tradition to increase their nutritional value; find a source of raw milk and dairy; eat animal fat; eat nuts and seeds in moderation and if you eat grain, treat it properly; meat and eggs should be from pasture raised animals. Eat small fish and shellfish. For other health measures, see my Healthy Life guidelines.

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Stop Counting Calories and Start Counting Nutrients – part 2

The government guidelines of the 1980s are still with us, despite oodles of research calling them into question.

The two main groups on the Eatwell plate, are fruit and vegetables and the carbohydrate foods – bread, pasta, rice etc. They both have their place but not in this way – I wrote about these groups last time. The foods here have a fairly low calorific value and of course, file331303081137(1)this is one reason why the government came up with this recommendation – to try (in vain) to curb obiesity. The calorific value of foods has become the most important attribute of a food to dieters, nutritionists, dieticians and even those who just want to look after their health. This is a mistake. The whole point of hunger is the body telling the mind that it is time to replenish spent nutrients. What is required is food that replaces these – not a rice cake which has very little energy value – and in fact, very little of anything else either. Let’s look at the rest of the Eatwell plate – three further sections (making up the last third) which make up the whole.

Non-dairy proteins: There are essential proteins – meaning we must eat them. The foods containing proteins are mainly of animal origin. These are complete proteins and ideal for humans. There are many vegetable sources of protein but as they are incomplete, a wide range of these must be eaten. The foods include eggs, beans, peas, fish and meat from animals.

A few problems:
1) There is no guidance for vegetarians as to how to mix vegetable sources of proteins.
2) The amount depicted is a little less than I would suggest. The “slice” represents about 13% of the total plate. Roughly the same is recommended for the dairy proteins bringing the total to about one quarter of the plate.
3) Lean meat is advised and there is no mention of offal. Muscle meat is good – with its natural fat which is needed for the metabolism of protein. Offal is incredibly nutrient dense so only a little at a time is needed in order to receive the benefits. Grazing animals, or more precisely, their gut microbes, are able to convert the vegetation they eat into all the nutrients they require. Having done this, the animals store their nutrients in their organs – liver, brain, glands and kidneys. Superb nutrition!
4) If you are not eating organic meats and wild-caught fish, then you are dosing yourself with broken down antibiotics/hormones and other drugs.

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Dairy proteins: This group of foods are advised for both their protein and their mineral content. Whilst unnecessary for good health, they make obtaining nutrition easier and more varied. In their natural state, they provide a wonderful array of goodies for us so if you can find a source, use raw milk products. Organic pasteurised milk is a reasonable food although it is not the same nutritionally as its raw counterpart. Sadly, most dairy products have been tampered with in some way.

The problems:
1) Dairy products are denatured by the pasteurisation and homogenisation of milk, the addition of colours, sugar, thickeners and flavours to yogurt, processing of cheese to make “child-friendly” products etc.
2) The recommendations are (with the exception of that given to small children) for low fat varieties. More denaturing.  It is the fat soluble vitamins contained in the cream that allow calcium and other minerals to be absorbed – so why is the cream removed? To save on calories of course!
3) Dairy cows are given antibiotics routinely, ensuring that you get some too.
4) Cream and butter are not even given a mention. They do not contain any useful protein but the dairy section of the Eatwell plate would be much more valuable had they been included. They contain lots of fat-soluble vitamins and essential fatty acids. Raw butter and cream are health foods. There are essential fats – we must obtain them from here and from meat products.

The last and smallest section on the plate is the “fatty/sugary” foods and I (almost) completely agree. (I imagine the Eatwell Plate includes butter, cream, raw honey etc. here, but these in moderation add positive nutrition.) The problems with overeating these are many – diabetes, obesity, heart disease, compromised immunity and so many more. Our love for these foods corrupts the smooth-functioning of the body – literally everything will be compromised. As usual, there are sweet fatty foods and sweet fatty foods. Ice-cream made with vegetable fat, ordinary sugar, flavourings and colourings should be avoided at all costs. My ice-cream contains organic milk, eggs, cream and maple syrup. Not only is it a treat, but it is good for you too! There are lots of parallels to be drawn.

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In general, the foods to be avoided are the cheap sweet foods – sweets, fizzy pop, biscuits, bought cakes. They often contain large quantities of highly processed seed oils which are downright dangerous for our health. Sugar is nothing but sweetness with no nutritional benefits whatsoever. Sugar and seed oils are both contenders for the top spot as the most damaging “foods” for our health.

It is not a requirement to add vitamin/mineral content of foods on packaging. Since these values vary so enormously even in the same foods, neither would it be a wise addition. However, it might be a good idea to put “a good source” if a food is rich in a certain nutrient. Frankly, you are better off buying fresh foods without packaging and do your own research regarding nutrients. Read my guidelines for health for more information.

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Dietary Madness

­Is it really so surprising that people have lost faith in dietary recommendations from the government? I am constantly hearing “They keep changing their minds” and “eggs are full of cholesterol” and “I have to eat five-a-day”. The latest of course, butter is good, margarine is not.

 

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or…

 

 

The bee in my bonnet keeps on buzzing. My aim is to help people stay healthy by thinking for themselves and not just going along with the latest food guidelines. I’m hearing arguments based on the government recommendations or even quoting programmes on the television. Even my son told me I should rethink some of my recommendations based on a TV programme he’d seen!

Let’s take this point by point:
“They keep changing their minds.” When I was pregnant with my son twenty-seven years ago, I remember sitting in the waiting room at my doctor’s surgery. As a nurse, I interestedly read the leaflets and posters that were displayed. One poster was about what you should and shouldn’t eat for your heart-health. Now I’m not talking about a long time ago, but the advice then was all about cutting down on fats generally and the fat you should have if you have any, was polyunsaturated – the vegetable oils. So included in the list of no-nos was avocados. AVOCADOS!! Avocados are very rich in monounsaturated fat. Also, all meat must be trimmed of visible fat and actually, just reduce red meat. Don’t eat butter – eat margarine and use polyunsaturated vegetable oils for cooking. All dairy products must be low-fat. Of course, it is not just fat about which advice has changed – there are many other foods too.

Recent reports that have hit the newspapers and TV news, (a review of available research), show that there is absolutely no hard evidence that saturated fat from animals contributes to heart disease or illness of any sort. It also showed that added polyunsaturated fats have never been shown conclusively to protect from heart disease or illness of any sort (and there are many studies that show quite the reverse). The polyunsaturated fat contained in foods such as nuts and seeds, is fine in moderation as these foods also contain other valuable nutrients. Monounsaturated fat is still there in the middle but should stay as it occurs naturally in some foods. Unsaturated fats are unstable when heated and can become toxic. Saturated fats are much more stable.

“Eggs are full of cholesterol.” When I was young, the advert was “go to work on an egg”. Enter the “cholesterol” buzz-word and “salmonella in eggs” scandal of the 80s.  In my view, this did untold damage. Families went from serving a nourishing and sustaining breakfast, to serving cereals with skimmed milk and toast (which are nutrient-poor) which would probably last until mid-morning when hunger would again, kick in. If I told you that there was an article in the Nursing Times (info reaches the NT after the British Medical Journal) about ten years ago, telling health professionals that eggs are no longer a food which contributed to high cholesterol, would you be surprised? This is a great article from the doctor who really knows about cholesterol. Doctor Malcolm Kendrick celebrates the passing of the  Cholesterolasaurus. Worth a read!

“I have to eat five-a-day.” Well, to start with, other countries have different guidelines – some say six, some ten, some separate the veg and fruit – so who’s right? This recommendation came about in the early nineties in an attempt to improve the nation’s nutritional status. Not a bad idea but this pushed people to more poor nutritional behaviour. Three bananas and a pint of orange juice? A can of baked beans and smoothie? A large jacket potato with tomato sauce and sweetcorn? I could go on. The five-a-day recommendation was not based on good science.

“Mum, you need to rethink the advice you give.” Please, when you watch a television programme about diet, nutrition or any other health issue, you need to think about why the programme was made in the first place. Does it benefit anyone in particular? (Think food manufacturers, programme makers etc.) Is it good viewing – after all, who wants to sit and watch a dry documentary? Television programmes are sound-bites and cannot possibly show a balanced view of the subject in the given time frame. Unfortunately, many TV programmes about health are sensationalist at best and exploitation of unfortunate human beings, at worst.

The advice I give wavers very little as it is based more in history (and pre-history) than science. Science can be so amazing and illuminating but it can also be poorly carried out or interpreted and the results of poor science can often influence our whole lives. This is very much what has happened with conventional nutritional advice.

My advice is, eat real food. Grow fruit and veg yourself or buy organic. There is absolutely no point in eating five-a-day if you are eating genetically modified food or that grown with the use of pesticides, in fact you will be doing yourself more harm than good. Buy meat from animals that have been reared the way they are supposed to live – on grass, in forests, trees and fields, living outside for the most part. Organic meat producers only administer medication if their animals are sick, unlike the conventional farming methods which see the animals given cocktails of drugs on a regular basis. Eat organic eggs from hens living in a pasture. Dairy food is wonderfully nutritious but buy raw milk products if possible or at least organic.

Spring LambsThe other requirement is cookery skills. Please learn to cook and ensure that your children do the same. This is the only way that we increase our chances of living healthy, disease-free lives and ultimately, survive a bit longer as a species.

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What’s in Your Shopping Basket?

We all know a bit about how to eat properly don’t we? The trouble is that when we are faced with doing the food-shopping, it is tempting to go for the foods that are quick and easy or cheap. The pennies have to be watched, but please, not at the expense of health!

A few tips for sensible healthy shopping – some you will know and some you won’t.

  1. Animal fats contain the fat-soluble vitamins A, D and K2. These are vital for good health but miss out on them as we believe fat is bad for us or that vegetable fats are healthier. These notions are absolutely untrue. Animal fats are the way to go in order to keep hunger under control. (After all, how much butter can you eat before feeling full up?!) Fatty cuts of meat are cheaper than lean and satisfy much quicker. Try a slow-roasted pork shoulder – delicious, filling, healthy and leftovers for sandwiches or salad the next day.
  2. Buy fruit and veg in season and preferably not in big supermarkets. Kale is in season now and is one of the most nutritious vegetables. Cook until fairly soft – it has a better flavour at this stage – but use the cooking water for gravy or soup.
  3. Plan your meals for the week ensuring there is little or no waste. This I cannot stress enough. Throwing food out is just not an option. If you see that there are a few vegetables looking past their best – make minestrone, serve it with some grated cheese on top and scrumptious bread on the side!
  4. Look for meat on its sell-by date. Use it on the day or freeze straight away.
  5. Don’t be tempted to buy ready-meals. They are cheap and often nutritionally poor foods made palatable by flavourings, sugar and salt. Make your own “ready meals” by doing a mammoth (get the kids involved) cooking session and dividing into portions for times when you really can’t be bothered to cook.
  6. Learn to cook offal. It is cheap and wonderfully nutritious, but always buy organic. If you are unused to liver, try making pate – there is a recipe in Food for Thought on the website.
  7. Use butter and cream in cooking. This enhances the nutritional profile of food but also adds a luxurious taste. Put butter on your veg to increase the uptake of vitamins.
  8. Use tinned oily fish for lunches and salads. Lots of calcium (as long as the fish is not filleted) and omega 3.
  9. If you don’t already, learn to cook!

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To summarise, these are some of the foods you should have in your basket for nutrients and your pocket.

  • Butter
  • Cream
  • Vegetables – especially the green leafy ones and salads, avocados
  • Fatty cuts of meat, chicken on the bone (make stock from the bones) and offal
  • Tinned sardines and wild salmon
  • Eggs – lots of them!
  • Natural cheeses – not processed. Gouda has good levels of vitamin K2.
  • Bread but not the cheapest please! Spend a little more and buy sourdough/pumpernickel/ or organic seedy breads. Better still, make your own sourdough – recipe on the website.
  • Fruit in season
  • Natural whole milk yogurt
  • Organic, unhomogenised milk or better still, find a local raw milk supplier for the best nutrition.

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Of course it is best to buy organic but if you really cannot afford it, please buy the best you can afford. Farmer’s markets are a good place to buy real food. Wash fruit and veg thoroughly if they are not organic. In fact, fruits are best peeled.

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Kefir – The Super-Probiotic

You’ve heard of probiotics but you may not have heard of kefir (ka-feer). This could be seen as the king of the probiotics, not only due to its very impressive variety of probiotic organisms, but also due to the amount of these organisms in a “dose”. Yogurt is good but kefir is wonderful!

Kefir is a fermented milk product which starts with kefir “grains”. This has nothing to do with cereal grains but refers to their appearance. Frankly, this still does not describe the kefir starter, as it looks more like mini cauliflowers!

The origins of kefir seem to be the Caucasus Mountains in Georgia. The story goes back to around 3000 BC but no one really knows how the grains came to existence as no one has been able to replicate them. They are an entity just as we are – a mixture of bacteria and yeasts. After all, in terms of cells, we’re about 90% microbes and only 10% human!

2013-10-31 13.05.37Kefir nutrients will only be as good as the milk it is made from. If you use raw milk, you will be providing the correct food for the grains. Other milks will work too but the nutrients will vary. The grains are very forgiving just like any other life on Earth, because life wants to live. Probably the next best option would be organic unhomogenised milk. If you are lactose intolerant you could use organic coconut milk. I have never done this but I have been told that it is very good.

Making the kefir is child’s-play. You put the grains into a glass or ceramic jug/bowl, add about 3-500ml milk, cover and wait! Leave on a work surface in the kitchen. How long you wait depends upon how you like it and how warm it is. In the UK in November, it takes my kefir about 36 hours to thicken slightly, develop a fizz. Strain the grains from the kefir which can then be stored in the fridge with about 150-200ml milk for a few days until you make the next batch, or freeze them if you don’t need them for a bit. Nice but not essential is to give it a short secondary fermentation – I usually do and most often use a couple of lemon slices. Store the kefir in the fridge and have a small glass daily or use in ice-cream, smoothies or whatever you like! As the grains grow and multiply, it would be a good idea to put some in the freezer anyway, in enough milk to cover – in case you have problems with your in-use grains.

“It has a “magical” quality as no other food has this nutritional profile.”

The benefits to health are enormous – trillions of beneficial microbes, B vitamins (including B12), enzymes, minerals, protein and fats. It has a “magical” quality as no other food has this nutritional profile. It is well tolerated by most people and has benefits for sufferers of allergies and gut disorders plus it supports the immune system. In fact, if you have any health issue, kefir is a great way to aid your recovery.

Kefir grains are available in some health food shops but look on-line – they are both cheap to buy and ship and providing you look after the grains, they will last forever. As they grow  you can pass some to friends!

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Where Does Your Source of Vitamin K2 Come From?

Here is yet another study showing how fraught it can be to take supplements.

Natural foods (that is – not skimmed, not low-fat, not high fibre, not cholesterol-free, not added vitamins or in any other way fiddled with) are our source of nutrients. If you eat processed foods and take supplements, you are just consuming what someone else thinks you should have. We are programmed for a hunter-gatherer diet primarily, with some good quality dairy thrown in and it is this that ensures our health. (If you eat a bar of chocolate occasionally, your body won’t mind!)

In this article, it is shown that if you are taking calcium (the mineral for bone strength) and vitamin D3 (to aid calcium’s absorption) then you have to also ensure that you are taking adequate vitamin K2 either as a supplement or in the food you eat. K2 is the vitamin that steers the calcium to the bones to be deposited. Without it, you risk the calcium being deposited in your arteries (which used to be called “hardening of the arteries”) leading to high blood-pressure and heart disease.

172677_8674The article refers to supplements but I urge you to address the problem with your diet. Getting the balance just right with supplements is complicated but also, why pay for them when you have to eat anyway? Natural foods often contain all the nutrients needed to allow the body to carry out its necessary functions. What is difficult about eating cheeses such as Gouda, Edam, and Brie? Other foods containing K2 include liver, whole raw milk and good organic bacon. I know which I prefer.

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Milk

This study shows the cancer-preventing properties of drinking milk. An interesting article but we do need to remember that not drinking sweet fizzy drinks will also have beneficial effects on our health!

When we use the term “milk”, we think of the stuff that comes in plastic bottles – skimmed, semi-skimmed and full cream. We think we know what we are getting, but nothing could be further from the truth. As usual we trust that we are being sold the best quality and we select the lower fat varieties as we trust the information about fat and health. Why do we not trust nature? Nature provides creamy, nutritious milk, full of useful enzymes, protein, vitamins and minerals – but then we get hold of it and change it beyond recognition.

For several decades milk came in one variety – full cream and pasteurised. Although raw milk is the best nutritionally, this milk was OK and still gave us a reasonable amount of nutrients – it was far better than squash and fizzy drinks.

Then we decided that fat was bad for us so skimmed and semi-skimmed became available in the 1970/80s and soon after came homogenization which increases milk’s shelf-life – good for supermarkets but not for us.. These measures effectively reduced the available nutrients and rendered the milk less digestible – hence we now have an “epidemic” of dairy intolerance.

In an ideal world, we would all turn back the clock and drink fresh raw milk from pasture fed cows. This is still produced in small quantities all around the country and you will need to look for it. As a second choice, find a source of organic pasteurised, but not homogenised full cream milk. (Waitrose and organic shops usually sell it.)

Raw milk and cream take ages to rot (unlike their pasteurised counterparts). Use sour (this is not rotting) milk in soups and pancakes. When cream turns sour just add it to beef goulash or stroganoff to increase nutrient content or add to mayonnaise for a yummy, creamy salad dressing!

An idea for consideration: A conventional dairy farmer knows that the milk he supplies will be pasteurised. An organic, traditional dairy farmer knows that the milk he produces will not be heat treated. Whose production methods are likely to be the most scrupulous?

This is worth reading if you are interested in raw milk.
Source raw milk here

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