The Untold Story of Milk

The History, Politics and Science of Nature's Perfect Food : Raw Milk from Pasture-fed Cows

Author: Ronald F. Schmid

Publisher: New Trends Pub Incorporated

ISBN: 9780979209529

Category: Cooking

Page: 491

View: 3981

From the Publisher: "This fascinating and compelling book will change the way you think about milk. Dr. Schmid chronicles the role of milk in the rise of civilization and in early America, the distillery dairies, compulsory pasteurization, the politics of milk, traditional dairying cultures and the modern dairy industry. He details the betrayal of public trust by government health officials and dissects the modern myths concerning cholesterol, animal fats and heart disease. And in the final chapters, he describes how scores of eminent scientists have documented the superiority of raw milk and its myriad health benefits.
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Devil in the Milk

Illness, Health and the Politics of A1 and A2 Milk

Author: Keith Woodford

Publisher: Chelsea Green Publishing

ISBN: 1603582118

Category: Medical

Page: 240

View: 2862

This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia. These health problems are linked to a tiny protein fragment that is formed when we digest A1 beta-casein, a milk protein produced by many cows in the United States and northern European countries. Milk that contains A1 beta-casein is commonly known as A1 milk; milk that does not is called A2. All milk was once A2, until a genetic mutation occurred some thousands of years ago in some European cattle. A2 milk remains high in herds in much of Asia, Africa, and parts of Southern Europe. A1 milk is common in the United States, New Zealand, Australia, and Europe. In Devil in the Milk, Keith Woodford brings together the evidence published in more than 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: We should be switching to A2 milk. A2 milk from selected cows is now marketed in parts of the U.S., and it is possible to convert a herd of cows producing A1 milk to cows producing A2 milk. This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.
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Whitewash

The Disturbing Truth About Cow's Milk and Your Health

Author: Joseph Keon

Publisher: New Society Publishers

ISBN: 1550924567

Category: Health & Fitness

Page: 319

View: 756

Got milk? You may wish you didn't.
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The Untold Story of Milk

Green Pastures, Contented Cows and Raw Dairy Foods

Author: Ronald F. Schmid

Publisher: New Trends Pub Incorporated

ISBN: N.A

Category: Health & Fitness

Page: 455

View: 2877

The Untold Story of Milk chronicles the role of milk in the rise of civilization and in early America, the distillery dairies, compulsory pasteurization, the politics of milk, traditional dairying cultures, the modern dairy industry, the betrayal of public trust by government health officials, the modern myths concerning cholesterol, animal fats and heart disease and the myriad health benefits of raw milk.
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And Action!

Directing Documentaries in the Social Studies Classroom

Author: Kathy Swan,Mark Hofer

Publisher: R&L Education

ISBN: 1475801491

Category: Education

Page: 134

View: 2773

And Action! Directing Documentaries in the Social Studies Classroom provides social studies educators with the background knowledge, conceptual understanding, and tools necessary to design and facilitate classroom documentary projects in the K-12 social studies classroom.
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The Whole-Food Guide to Overcoming Irritable Bowel Syndrome

Strategies and Recipes for Eating Well With IBS, Indigestion, and Other Digestive Disorders

Author: Laura Knoff

Publisher: New Harbinger Publications

ISBN: 9781608820863

Category: Health & Fitness

Page: 208

View: 7277

If you have irritable bowel syndrome (IBS), you know all too well that its symptoms sometimes rule your life. While medication may temporarily alleviate IBS, diet and lifestyle changes target the root of the problem and can help you feel like yourself again. In The Whole-Food Guide to Overcoming Irritable Bowel Syndrome, nutrition consultant and former digestive disorder sufferer Laura Knoff reveals powerful, natural strategies for relieving symptoms right away and offers a collection of easy and nutritious recipes to help you end your struggle with IBS once and for all. This guide includes tips and advice on: •What to eat and what to avoid to prevent IBS symptoms •Herbs and vitamins for improving digestion naturally •Self-assessing your IBS through an elimination diet •Lifestyle changes, exercise, and stress management
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Cultured Food for Life

Author: Donna Schwenk

Publisher: Hay House, Inc

ISBN: 1401942830

Category: Cooking

Page: 256

View: 4560

Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.
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Don't Drink Your Milk

Author: Frank A. Oski

Publisher: TEACH Services, Inc.

ISBN: 1479601659

Category: Milk as food

Page: 130

View: 9510

CAUTION: Milk Can Be Harmful to Your Health! The frightening new medical facts about the world's most over-rated nutrient. If you drink milk, you MUST read this. Frank Oski, MD, is the Director, Department of Pediatrics, Johns Hopkins University School of Medicine and Physician-in-Chief, the Johns Hopkins Children's Center. Now includes an appendix of recent studies related to milk.
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The Small-Scale Dairy

The Complete Guide to Milk Production for the Home and Market

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 1603585001

Category: Business & Economics

Page: 212

View: 7476

Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
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The Raw Milk Revolution

Behind America's Emerging Battle over Food Rights

Author: David E. Gumpert

Publisher: Chelsea Green Publishing

ISBN: 1603582606

Category: Health & Fitness

Page: 288

View: 2666

Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk. David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti-raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply-even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
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The Milkman

A Free World Novel

Author: Michael J. Martineck

Publisher: EDGE Science Fiction and Fantasy Publishing

ISBN: 1770530614

Category: Fiction

Page: 224

View: 5690

In the near future, corporation rules every possible freedom. Without government, there can be no crime. Every act is measured against competing interests, hidden loyalties and the ever-upward pressure of the corporate ladder. Any quest for transparency is as punishable as an act of murder. But one man has managed to slip the system, a future-day Robin Hood who tests dairy milk outside of corporate control and posts the results to the world. When the Milkman is framed for a young girl's murder and anonymous funding comes through for a documentary filmmaker in search of true art beneath corporate propaganda, eyes begin to turn and soon the hunt is on.
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Nature's Perfect Food

How Milk Became America's Drink

Author: E. Melanie Dupuis

Publisher: NYU Press

ISBN: 9780814719374

Category: History

Page: 310

View: 8607

For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate? Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them. In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.
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Don't Drink A1 Milk !!

Author: Brent G. Bateman

Publisher: N.A

ISBN: 9780979698736

Category: Health & Fitness

Page: 174

View: 6422

Don't Drink A1 Milk !! is an expose' of the potential health hazards of drinking Type A1 cow's milk, and the implications for the dairy industry, government, and, most importantly, the consumers. We now know that Type A1 cow's milk genetically differs from the original A2 milk, and can generate the casomorphin peptide, BCM-7 ... the devil in the milk. The BCM-7 molecule can attach itself to the insulin-producing beta cells in the pancreas, prompting an autoimmune destruction of the beta cells, leading to diabetes. It is a strong oxidant, and can oxidize LDL cholesterol, contributing to plague build-up in the arteries. It is also a powerful morphine-like opiate, and can pass through the blood-brain barrier, promoting neurological disorders such as schizophrenia and autism. The evidence is credible and compelling, and cannot be ignored. Our dairy industry has decided not to confront the enormous implications to their status quo, and does not want you to know about this issue. Our various governments and regulatory agencies have chosen to 'bury their heads in the sand', claiming that the BCM-7 hypothesis is not 'proven' and that no risk assessment or protective action is warranted. Dairy farmers in the U.S., Canada, and Europe know little about this issue. Ironically, the dairy farmers in New Zealand, where the research originated, are quietly converting their herds to A2-only producers. Almost all of the milk produced and sold in the U.S. is Type A1 or is contaminated with A1. The author suggests that what is at stake is more than simply a challenge to the dairy industry. Even more important is our health, and that of our children, and of generations to come. And what about the increasing millions who suffer and will suffer from diabetes, heart disease, and neurological disorders? He proposes that it may not be so much a matter of what science finally concludes ... although this is extremely important ... but may be more a matter of consumers knowing the truth, being protected, and having a choice. Yet there is a positive side to this new knowledge ... we may suddenly have at our fingertips a key to eliminating a significant cause of chronic disease and the opportunity to uplift our human health to an even higher level. An urgent call for accountability and action is warranted. Consumers are asked to place their vote in both the political arena and the marketplace to insist on transparency, courage, and integrity on the part of the dairy industry, government, and science to correct this unacceptable dilemma.
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Milk

A Local and Global History

Author: Deborah M. Valenze,Assistant Professor of History Barnard College Deborah Valenze

Publisher: Yale University Press

ISBN: 0300175396

Category: Cooking

Page: 368

View: 1133

"A history of milk and its many uses in different cultures of the world"--
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The Raw Milk Answer Book

What You Really Need to Know about Our Most Controversial Food

Author: David E. Gumpert

Publisher: N.A

ISBN: 9780970118141

Category: Bacterial diseases

Page: 184

View: 8000

The Raw Milk Answer Book raises the most difficult questions surrounding our most controversial food--about the risk of getting seriously ill, whether it should be fed to children, the credibility of European research indicating raw milk has important healing powers-- and answers them in calm, non-ideological terms, understandable to beginners and experienced drinkers alike. It is an engaging conversation, unblinking in its focus on real-world data, unafraid to take issue with wild claims on either side of the raw milk controversy. Obviously, both sides can't be correct. What is the real story? The Raw Milk Answer Book provides the real story by answering more than 200 of the most common questions that come up about raw milk.--From publisher description.
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Cheesemonger

A Life on the Wedge

Author: Gordon Edgar

Publisher: Chelsea Green Publishing

ISBN: 1603582371

Category: Cooking

Page: 236

View: 7595

A professional cheesemonger recounts his life and career along with information on the various aspects of the cheese movement, including animal rights, co-operatives, and the politics of cheese.
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Nourishing Traditions

The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Author: Sally Fallon,Pat Connolly,Mary G. Enig

Publisher: New Trends Publishing

ISBN: 9780967089737

Category: Cooking

Page: 674

View: 5079

Draws on traditional eating patterns to endorse a diet that contains animal fats and foods preserved in ways that actually increase their nutritional value.
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The Land of Milk and Uncle Honey

Memories from the Farm of My Youth

Author: Alan Guebert,Mary Grace Foxwell

Publisher: University of Illinois Press

ISBN: 0252097483

Category: Social Science

Page: 144

View: 8074

"The river was in God's hands, the cows in ours." So passed the days on Indian Farm, a dairy operation on 700 acres of rich Illinois bottomland. In this collection, Alan Guebert and his daughter-editor Mary Grace Foxwell recall Guebert's years on the land working as part of that all-consuming collaborative effort known as the family farm. Here are Guebert's tireless parents, measuring the year not in months but in seasons for sewing, haying, and doing the books; Jackie the farmhand, needing ninety minutes to do sixty minutes' work and cussing the entire time; Hoard the dairyman, sore fingers wrapped in electrician's tape, sharing wine and the prettiest Christmas tree ever; and the unflappable Uncle Honey, spreading mayhem via mistreated machinery, flipped wagons, and the careless union of diesel fuel and fire. Guebert's heartfelt and humorous reminiscences depict the hard labor and simple pleasures to be found in ennobling work, and show that in life, as in farming, Uncle Honey had it right with his succinct philosophy for overcoming adversity: "the secret's not to stop." https://www.youtube.com/watch?v=DooGQqUlXI4&index=1&list=FLPxtuez-lmHxi5zpooYEnBg
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The Life of Cheese

Crafting Food and Value in America

Author: Heather Paxson

Publisher: Univ of California Press

ISBN: 0520270177

Category: Social Science

Page: 303

View: 6731

"The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of Meals to Come: A History of the Future of Food "Heather Paxson's lucid and engaging book, The Life of Cheese, is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading The Life of Cheese will be a transformative experience." Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir
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In Meat We Trust

An Unexpected History of Carnivore America

Author: Maureen Ogle

Publisher: Houghton Mifflin Harcourt

ISBN: 0544103130

Category: Cooking

Page: 384

View: 4278

The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history "Ogle is a terrific writer, and she takes us on a brisk romp through two centuries of history, full of deft portraits of entrepreneurs, inventors, promoters and charlatans.... Ms. Ogle believes, all exceptions admitted, that [the food industry] has delivered Americans good value, and her book makes that case in fascinating detail." —Wall Street Journal The moment European settlers arrived in North America, they began transforming the land into a meat-eater’s paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today’s “local” meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans’ carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.
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