Organic milk
Up to 80 Percent
Healthier
P
reliminary evidence from a recent
European-wide study on Quality Low
Input Food (QLIF) has found that levels of
antioxidants in milk produced by organi-
cally-raised cattle were 50 to 80 percent
higher than in normal milk, just as organically-grown wheat, tomatoes, potatoes,
cabbage, onions and lettuce delivered 20 to 40 percent more antioxidants than
non-organic produce. Higher levels of other nutrients, such as iron, zinc and vita-
min E, also showed up in the findings.
With sales of pasteurized organic milk on the upswing, Dr. Joseph Mercola,
founder of a natural health website, reports that more local dairies nationwide
also are offering unpasteurized, or raw, milk to meet demand. Proponents like raw
milk’s easy-to-digest amino acids, proteins and enzymes, many of which would be
destroyed by pasteurization. Some states have, nevertheless, banned raw milk; for
discussion of the issue, start with RealMilk.com.
Natural milk activist Rahman Dalrymple notes that, in any case, it’s crucial to
know the source of the milk: the health of the animals, how they are fed (organic
green grass versus starchy grains), where they are confined (clean pastures or ma-
nure-laden pens) and how the milk is collected.
Sources: QLIF.org, Mercola.com, Raw-Milk-Facts.com
CalCium Supplement
newS update
Although calcium supplements often are
prescribed for postmenopausal women to
help maintain bone health, a recent study
by the University of Auckland suggests that
these may actually increase the risk of heart
attack. more research is under way to address this new cause for
concern.
Source: British Medical Journal, 2008
mSg by Any Other Name
C
ousins of monosodium glutamate (MSG) continue to lurk
in our food, often under innocuous-sounding names such
as hydrolyzed protein, autolyzed yeast or protein concentrate.
The U.S. Department of Agriculture requires labeling when
MSG is added as a direct ingredient to any food, but these
related glutamates need only be identified by their
own names or certain terms, such as vegetable broth
or chicken broth (vegetable broth contains hydrolyzed
soy protein). Canned tuna, canned soup and stock,
frozen dinners and seafood, most fast food, low-fat
yogurts and ice creams, chips, and nearly everything
ranch or cheese-flavored contain these synthetically produced glutamates.
The healthier choice? Emphasize whole grains, plus fresh fruits and vegetables
at mealtime.
Source: En.Wikipedia.org
August 2008 1
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