An infographic by the team at Online Masters In Public Health
Showing posts with label nutrition - milk. Show all posts
Showing posts with label nutrition - milk. Show all posts
Monday, August 12, 2013
An informative infographic about milk
An infographic by the team at Online Masters In Public Health
Monday, July 08, 2013
Low fat milk may be making people fat!
For years, people have swapped creamy whole milk for a watery bottle of trim to help boost their weight loss efforts.
But new research has discovered that drinking skinny versions could be making people bigger, not smaller.
Government guidelines currently recommend that people consume "moderate amounts of milk and dairy, choosing reduced fat versions or eating smaller amounts of full fat versions or eating them less often."
It is generally thought that by drinking trim milk you can get whole milk's benefits - Vitamin D, calcium and protein amongst others - without the fat and calories.
By reducing the fat, the trim milk is certainly lower in calories, but the authors of a new study - David Ludwig, of Boston's Children Hospital, and Dr Walter Willett, of the Harvard School of Public Health - believe lower calorie beverages do not necessarily mean lower calorie intake.
They say there is very little data to back up the idea that skimmed milk promotes weight loss or management and that because reduced fat foods might not be as filling, they could lead consumers to compensate by eating and drinking more.
Rest of article here:
http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10895452
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Gary:
This really is a case of "I told you so!" And I have no hesitation in saying so. For at least ten years I have been waging a campaign against the 99% fat free message, stating that low fat processed foods, including low fat milk will make you fat. I am not alone by the way: Thousands of experienced nutritionists and natural health practitioners have been saying the same for decades; but their concerns have been blithely dismissed as "quackery" by those in control of mainstream nutrition which I believe has sold out to the food industry giants. An apology is in order but I am not about to hold my breath waiting!
The mechanism for weight gain is simple:
A feed that has fat and protein will take about four hours to digest; whereas a low fat - low protein meal will take no more than an hour. This means that people on low fat diets will be low in energy and on junk food snacking within the hour; whereas the one with the fat diet will remain satiated for and bubbling with energy for hours.
This also explains why babies that are breast fed by women who are on these depleted diets seldom sleep for longer than an hour and tend to become over weight. These babies suck and suck and suck and risk being plagued with "wind", reflux and lactose overload (lactose is a milk sugar and disproportionately high in the milk of women on low fat diets).
By contrast, the breast fed baby of a mother on a high fat diet with plenty of protein will tend to be thinner, more contented and will tend to give its parents the blessing of four hours of unbroken sleep between feeds - Yeeha!
When an obese person switches from low fat processed foods to foods that have been prepared from their raw beginnings, with there being about 30% natural fats and 30% protein, they invariably lose weight and generally look and feel so much healthier than before.
This video below, about full cream milk, was made several years ago. I can report that my son, Alama, remains thin, well-muscled and in excellent health despite being raised on full cream milk straight from the cow's udder.
When you read articles like this one by the NZ Herald, you really have to wonder just how out of touch with the real world the health experts are who develop health policy in New Zealand? Or is it a case of having blatantly sold their souls to huge commercial interests?
Basically, the more that raw foods can be processed with the individual constituents isolated, repackaged and then sold to you as separate items, the more money they can make. There is little to be made from selling raw ingredients. Another factor is that industrially produced grains like, rice, corn, wheat and soy are extremely cheap to produce and can be sold to you in many, many forms at a very high added value. Low fat equals highly processed grains and dairy.
The obesity epidemic almost perfectly coincides with the introduction of the low fat message.
Gosh - what a health disaster!
Basically, the more that raw foods can be processed with the individual constituents isolated, repackaged and then sold to you as separate items, the more money they can make. There is little to be made from selling raw ingredients. Another factor is that industrially produced grains like, rice, corn, wheat and soy are extremely cheap to produce and can be sold to you in many, many forms at a very high added value. Low fat equals highly processed grains and dairy.
The obesity epidemic almost perfectly coincides with the introduction of the low fat message.
Gosh - what a health disaster!
Wednesday, June 03, 2009
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.
Do you have a question?
Email Gary: gary at myotec.co.nz (Replace the "at" with @ and remove spaces). Please include any relevant background information to your question.
Wednesday, May 14, 2008
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
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
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
Email Gary: gary at myotec.co.nz (Replace the "at" with @ and remove spaces). Please include any relevant background information to your question.
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