Why do you recommend against low fat milk?

Hello Gary. I'm enjoying your responses to various questions related to fitness training and weight loss. I notice in your most recent newsletter that you recommend against low fat milks. Why is that?
Wayne
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Gary responds:
When I was a child I was a milk monitor at school. This was a highly contested position because the monitor got to drink the left over milk - Yummy! It was full cream non-homogenised milk. I later milked cows for a living while a student. One thing I know is our cows were treated like Queens! Happy, contented cows produce good milk.

Milk is very different nowadays. Homogenisation is an unwelcome development. There is no health benefit from this process and plenty of anecdotal testimony that it can pass undigested through the gut wall of many people.

Modern cows are 90% A-1 protein which many people have difficulty digesting. A-1 is implicated in degenerative diseases, including heart disease and diabetes. Old World cows are type A-2 protein with little or no association with ill health.

Unpasteurised milk has over 900 nutrients, including enzymes and active, beneficial bacteria to aid digestion. Pasteurisation reduces these nutrients to about 120.

When the fat is removed from processed milk, most of these remaining nutrients are removed from the milk, including the fats and the fat soluble vitamins. The remaining anaemic milk water has little nutritional value.

Where do all the extracted nutrients end up?
The real money in milk is in the processing: extracting the high value nutrients such as creatine, beta alanine, carnitine, HMB and whey protein and selling these as Super Foods.

Rather than dump the once worthless left over water some ingenious milk industry marketing executive devised a public education campaign to brainwash the consumer into believing that this waste water is actually good for them. This included getting on board Government public health agencies and health advocacy organisations by way of industry funded research and generous sponsorships.

Now that a huge market for this waste water has been created by hysteria and misinformation about obesity and heart disease - and fat - these cunning executives have now worked out how to add value to this once worthless product: Put back some of the calcium they took out, call it "Calci-Trim" and charge a premium! Take the Calci Trim and put back some of the vitamin K and vitamin D and call it "Anlene" for women and charge a bomb-load for it!

Don't you feel conned after reading this?

The milk we drink in our home is delicious full-bodied raw full cream direct from the cow. Our family drink about 6 liters per week and have done so for the last 2 years. During this time the family has thrived. My skin has cleared, I am running as well as I did 20 years ago and my cholesterol levels have even dropped! Oh - and my body fatness has dropped to 11%. My 22 yr old daughter and partner are both about 15% fat (Average Samoan my partner's age is 50%+). Our youngest son who lives at home is super lean, fit and strong.

Won't full cream milk make you fat?
It will if you drink too much. But how much is too much?

Because real milk is packed with all the nutrients needed to build a strong and healthy body, including fats, proteins and vitamins, digestion is slower and the sense of satisfaction is longer. With less craving, overall intake of calories may be less. Healthy lean tissue burns energy.

Drink more full cream milk and eat less of refined foods that have little nutritional value

For more information about the health benefits of raw A-2 milk and the counter arguments to the campaign to discredit the health benefits of fats, go to the Weston Price Foundation website here. Incidentally, the Head of the Foundation, Sally Fallon, is married to a retired farmer from New Zealand. I have met them both. The World can be a small place indeed!

If you can't get raw milk, the next best product in New Zealand is Farmhouse Silvertop which can be found in most supermarkets and dairies. If it is not stocked - ask for it. If you can find A-2 milk - buy that.

Fats and all the nutrients that go with them are essential for a long and healthy life - so long as this is a mix of the right fats and not in excess.

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Raw cows milk update - is it really healthy?

For two years, our family has been using almost exclusively raw cows milk that we obtain from a cow that we have shares in. Where raw milk has not been available, we have sought out Farmhouse Full Cream unhomogenised milk from the supermarket. Here is an update.

Why raw milk?

• Raw milk from herd tested New Zealand farmers is as safe to consume as the pasteurised kind.
• The raw milk we have is predominantly A2 protein which has little or no association with diseases such as IBS, diabetes and heart disease.
• Raw milk is essentially self digesting - homogenised is not.
• Raw milk has several hundred beneficial nutrients. Pasteurised milk has less than 120 left.
• Milk other than full cream has most of the nutrients removed (What is removed is refined into many super foods and nutraceuticals and sold to consumers at a premium).
• The farmer gets a much better payout per liter of milk while the consumer gets it for a little less than the nutrient poor supermarket versions.

How is our family health after two years of raw milk?

What can I say: perfect health!

• My cholesterol profile has improved and my body fat has gone down to 12%. Physical performance in running and cycling has improved despite being 55yrs.
• My skin has improved.
• My 9yr old son is thin, muscular and in perfect health and has been free of any debilitating flus and colds.
• My partner, Alofa, (now mid 40's) is now 15% body fat, strong and muscular (Average Samoan woman her age is estimated to be ~50% body fat).
• Our 2nd daughter in her early 20's who is presently living with us is also well under 20% fat and very fit and strong.

While it is just not the raw milk, it sure has done no harm and potentially done a heap of good.

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Is milk making you sick?

The follow article is reprinted in full from the newsletter circulated by Sherry Elton. I am convinced that milk is very good for most of us; but not the modern processed, dead milk that is served up in the shops. Milk that is being sold to you on the claim that it will make you thin and healthy, may in fact be doing the opposite: It may be making you deathly ill. I believe the only milk that can be sold on the claim of it being good for you is full fat A2 milk that is preferably not pasteurised.

There is a growing movement of health professionals who are rebelling against the deception of the food industry and many so-called health experts who have successfully duped the population into believing that processed foods, including the 99% fat-free ones are healthy and that natural foods, like butter are deathly harmful. These are the same experts who would have us all go onto cholesterol lowering medicines, stay out of the sun and then put us on Viagra and other poisons to counter the many adverse side-effects.

Read on and please visit her website for a ton of information that will blow you preconceptions of what is healthy food and what isn't.

Gary Moller

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I recently read Keith Woodford’s book, “Devil in the Milk” from cover to cover.

I have a science degree majoring in Molecular Biology and Cellular Genetics, so I know a bit about scientific research. I am usually very quick to spot flaws in scientific reasoning, but could not fault the whole book.

I am now convinced as to the dangers of A1 milk. In a nutshell: Milk protein is called casein and there are alpha, beta and kappa caseins. The beta caseins have different variations, mainly A1 beta casein and A2 beta casein. They differ in only one molecule of amino acid in the whole hundred + long chain. The A1 variant appeared after a mutation several thousands of years ago, so older breeds of cows like Jerseys, Guernseys and Indian & Asian cattle have mostly A2 genes. Goat’s milk is all A2. However, our big black and white Friesian cows have a greater proportion of A1 genes.

A1 Beta casein is digested differently and breaks down into a seven molecule fragment called beta-casomorphin-7 (BCM-7). It is an opioid. If you have a leaky gut, (and many of us do!), this fragment travels into your bloodstream and sets up an immune response. In the pancreas, there is another seven-molecule protein, almost identical to BCM-7, and the now sensitised immune system can detect this fragment also and destroy it. This can lead to the onset of Type 1 diabetes in susceptible children. Similarly it can also cause a response in older people and cause heart disease. Autism and Schizophrenia are the dangers when this fragment crosses the blood-brain barrier in susceptible people.

Research papers from all around the world were investigated by Dr Woodford, along with all the available statistics regarding the type of milk being drunk in about 20 of these countries where the information was available. Experiments using mice and rats were also done here in New Zealand with results that confirmed the research. Because studies with food are very hard to ‘double blind’, the scientific world says that the research is not conclusive. In the same way, tobacco companies insisted for many decades that cigarettes weren’t directly responsible for lung cancer.

The research is conclusive enough for Dr Woodford, however, and his book makes compelling reading. The good news is that you can very easily protect yourself and your children by sourcing whole raw milk and asking the farmer to test a cow or two. I have had all my cows DNA tested, a simple test done by sending away some of their long tail hairs. ($20 each) The test is done on the DNA in the hair follicle. One gene from mum and one from dad gives two possible gene ‘alleles’ for each cow.

Five of my seven jersey cows tested A2/A2 and two tested A1/A2. The bull tested A2/A2, so I will only have to test the heifer calves from two of my cows in future. I will use the two A1/A2 cows as nurse cows to rear calves, and to make cheese from, as the problem doesn’t seem to exist in cheese. (Probably the bacteria added to flavour the cheese digests it further). If you have any special interest in this issue, please email or phone me and I can try to help you with further information.

Fonterra and the Governments’ stand is not to alarm people. They don’t want you to stop drinking milk, it could spell disaster for them. Fonterra seem to be quietly changing over their cows to A2 by providing more A2/A2 bulls.

Sherry Elton's website: sherryelton.co.nz

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Email Gary: gary at myotec.co.nz (Replace the "at" with @ and remove spaces). Please include any relevant background information to your question.