Raw Milk And Its Growing Interest. Some Endow Raw Milk With Medicinal Properties
Hannah Springer, a Brooklyn mother, had a chronic thyroid disorder for which, her doctors told her, she would need to be on medication for the rest of her life. Mainly for the benefit of her toddler, she sought out, and found, an underground source for raw milk, and started drinking it herself. To her absolute delight, her hypothyroidism disappeared and she was able to abandon her medication.
While no one is ready to declare raw milk a medicine, there is a decidedly growing movement in the U.S. toward preference for it over the processed stuff in the supermarket coolers. A recent article in the New York Times, describes the food movement's accelerating progress toward local, organic, vegetarian and vegan, foods. And the demand for raw milk seems to be in the vanguard of this evolution.
In feeding raw milk to her toddler, Hannah Springer was flouting the law in New York and about half of the States that have banned raw milk. And the national institutions charged with our food safety are 100% against it. That is, The Food & Drug Administration, the Centers for Disease Control, the American Medical Association, and the American Academy of Pediatrics all strongly advise against drinking raw milk. They argue that raw milk could contain harmful pathogens, and that's why milk is pasteurized.
Well none of these organizations has an exactly sterling track record of dispensing unbiased, useful, and accurate information. And milk is pasteurized primarily to satisfy the big dairy industry who lobbied aggressively for it. Pasteurization and homogenization allow for sloppy production methods and increase the shelf life of the product.
There are other negatives associated with processed milk that reduces its worth as a food we generally accept as wholesome.
Pasteurization, contrary to popular belief, does not kill all pathogens in the milk. It's value is limited in this regard, and any benefits are achieved at the expense of losing all the enzymes which are so beneficial to our health.
Add to that the abomination of homogenization, which adds nothing besides increasing shelf life. This process breaks the fat globules into such tiny, submicroscopic particles, that they bypass the digestive system and migrate directly into the bloodstream, causing arterial plaque buildup.
The hazards associated with drinking raw milk are largely overstated. There hasn't been a death associated with drinking raw milk in the past 25 years, while pasteurized milk continues to sicken people on a regular basis. The argument that raw milk can be contaminated doesn't hold water. Any food can be contaminated. And the protection given by the lactic acid producing bacteria in raw milk is undeniable, even though raw milk opponents struggle mightily to do so. These friendly bacteria kill bad bugs for hundreds of illnesses.
Another upside to the consumption of raw milk is that its production and distribution, where it is allowed, is heavily regulated. Even the feed given the cows is scrutinized. This is not the case with pasteurized milk production, where the standards are lax to non existent. The quality of raw milk varies widely. Where the production of raw milk is allowed, the consumer can find an incredible variation in the product. Raw milk, ideally, is cow's milk taken straight from animals fed only fresh, organic green grass, rapidly cooled to 36 - 38 degrees, filtered, and bottled. Raw milk from the big factory farms does not meet these standards. It would be a serious mistake to drink raw milk from these producers. Anyone drinking this stuff is courting a serious illness
The potential for toxic drug residues,antibiotics, larvicides, pesticides, fertilizers, and heavy metals in milk from factory farms is high, and this witches brew should certainly not be consumed raw. Even after processing, it's really not worth drinking. And if they have to boil it before they can let you drink it, why would you want to?
While those in authority, and supposedly in the know, continue to rail against the consumption of responsibly produced, clean and wholesome raw milk, a growing movement is taking place across the nation. A very American battle is taking place,, pitting disgruntled consumers against what they perceive as an array of greedy, self serving, and arrogant interests. More and more people are searching for sources of responsibly produced, raw milk, and finding them.
Access to raw milk today is still spotty across the nation. Many raw milk merchants and consumers are placed in the same basket with drug dealers and tax evaders as far as the local laws are concerned. Finding it can be problematical, depending on where you live. But take heart. Change is on the way.
LeQuadrillage has a limited roster of reliable raw milk producers across the nation. By registering as a member of our community, you can be referred to a producer in your area simply by telling us where you are. As always, there is never a charge for this, or any of our other services, and you are never under any obligation to us in any way.
SIX SUPERFOODS THAT MIGHT SURPRISE YOU
PORK CHOPS contain almost five times the selenium of beef, and twice that of chicken. Selenium is a mineral linked to a lower risk of prostate cancer. Eat six ounces a day to preserve muscle while losing weight.
ICEBERG LETTUCE has been receiving a bad rap as being short on nutrition. The fact is that iceberg lettuce has a whole lot more alpha-carotene than either romaine lettuce or spinach.
MUSHROOMS boost immunity and prevent cancer growth, due to metabolites which are broken down during digestion.
VINEGAR will lower your blood sugar when two tablespoos are consumed with a high carb meal. This liquid is absolutely loaded with antioxidents.
RED PEPPER FLAKES will reduce your caloric intake by 16% if you consume about half a teaspoon 30 minutes before a meal.
FULL FAT CHEESE is one of the best muscle building foods you can eat. Forget the low fat stuff! Danish researchers determined that when men ate a half pound of full fat cheese daily for three weeks, their LDL cholesterol remained unchanged.
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SUGAR SIMPLIFIED
SINCE THE SINGLE LARGEST SOURCE OF CALORIES IN THE AMERICAN DIET COMES FROM SUGAR, MAYBE WE SHOULD ALL LEARN A LITTLE MORE AOUT IT
Fructose, sucrose, and dextrose, are all simple sugars. Essentially, glucose and dextrose are the same sugar. The simple sugars can combine to form more complex sugars.
Table Sugar is 50% glucose and 50% fructose. High Fructose Corn Syrup (HFCS) is 55% fructose, and 45% glucose. Glucose provides the body with the energy needed to run on. Every cell in the body needs and feeds on it.
These days the sugar of choice is fructose. It's in EVERYTHING! Processors use it with total abandon! Virtually to the exclusion of all other sugars. It's cheaper and sweeter than any other.
FRUCTOSE IS NUTRITIONALLY WORTHLESS! The body can't use more than 25% of it! The liver metabolizes 100% of it and turns most of it into fat. Which settles in the buttocks, thighs, belly, in and around the heart, liver, kidneys, and other vital organs, impeding their function. Fructose exacerbates its problems by turning off the body's appetite control system. Anyone consuming significant quantities of fructose forgets to quit eating!
Fructose elevates uric acid levels, ultimately raising blood pressure. Increased uric acid levels leads to chronic inflammation, which in turn leads to hear attacks and strokes. The list of negatives associated with excess sugar consumption is endless, and reading it can be frightening.
ASPARAGUS TO CURE CANCER? DON'T STAKE YOUR LIFE ON THIS ONE
Several visitors to LeQuadrillage have forwarded an email they have received which claimed a simple, miraculous cure for cancer. The email lists a number of testimonials by unidentifiable individuals who purport to have been cured, some of them of terminal, cancer, simply by consuming pureed, cooked asparagus. We've seen this email before. It has been making its way around since 2006, and we think maybe some asparagus farmer started it.
The email cites the originator of this "asparagus cure" as a dentist named Richard R Vensal. We've been unable to locate this individual, found no trace of him anywhere, and cannot verify his existence anywhere at any time (we didn't check any rosters of asparagus farmers). Any literature we have been able to locate on the subject of asparagus involved in curing cancer has been unsupported by any semblance of a scientific study.
In our view, dietary measures need strong consideration in the treatment of any disorder, but the only food that converts to actual medicine is in the peer reviewed Budwig Diet. That is about where this issue stops. Curing cancer by consuming asparagus is just one of the many urban legends bouncing around that have no basis.
Our mythical asparagus farmer may have stumbled across the relationship between asparagus and cancer that does in fact exist. Asparagus contains an abundant supply of the amino acid L-asparagine. In 1953, at New York Hospital-Cornell Medical Center, the research pathologist John G Kidd discovered that the blood serum of healthy guinea pigs killed leukemia and a few other types of cancer in mice. Then, a few years later, Dr John D Broome of Texas figured out why. The blood of guinea pigs contains an enzyme called L-asparaginase. This destroys the amino acid L-asparagine. (Don't go getting cross-eyed on us now.) You see, normal cells generally manufacture their own, needed, L-asparagine, but leukemia cells often can't do that so they go about stealing it from healthy, normal cells.
The idea arose of using L-asparaginase as a cancer treatment. And on occasion, this turned out to be dramatically effective. Time Magazine, in 1967 reported the complete remission of one of the first patients to receive the drug (now called Elspar). Subsequent treatments with Elspar were rarely as dramatic, but the drug was found to be helpful, and today, Elspar is part of the standard regimen for acute lymphoblastic leukemia as well as some other rare tumors. The idea here is to starve the leukemic cells by destroying as much of the circulating L-asparagine as possible.
Most cancer cells don't resemble normal cells in their ability to synthesize L-aspargine, so L-asparaginase has no effect on them. So eating a whole lot of asparagus, which containes large amounts of L-asparagine, would do no good, and for patients already taking Elspar, it could even be counter productive
Like many other plants, asparagus might some day be shown to contain helpful constituents. Recently researchers in Nanjing China reported the presence of a compound called Asparanin A from standard asparagus. The claim is that this is an active cytotoxic component which arrests cell growth and induces apoptosis (programmed cell death, inherent in all normal cells) in human liver cancer cells. Asparanin A shows very definite promise as a preventive or therapeutic agent against liver cancer. But that still doesn't mean that asparagus can cure cancer.
Asparagus is low in saturated fats, low in cholesterol, and high in fiber, folic acid, potassium and a great many vitamins. Asparagus is a low glycemic vegetable, which means that diabetics can consume it without a severe impact on the blood glucose level. Asparagus is one of the primary vegetables noted for containing the antioxidant Glutathione. Glutathione is found in the body and is important if fighting diseases like Cancer and Alzheimer's. Making a mush out of it and eating a cup or two of the stuff will help you early morning hangover, but brewer's yeast is easier, more effective, faster acting, and a lot less messy. Eight to ten brewer's yeast tablets will wipe out a hangover within a few minutes, or take them at bedtime when you're whacked out and you'll never have one. Here's where you can get Brewer's Yeast (or almost any other top quality supplement) at the best prices on the planet. A to Z Product Index But we're off the subject now.
To preserve the nutrients in asparagus, it is best served lightly steamed. Serve it with a little butter or lemon. Cooking this vegetable destroys many of its nutrients, although boiling to a tender crisp state isn't a bad option. If you'd rather do totally decadent cooking, here's a place where you can get some really nifty recipies - nothing to do with asparagus. Click on the "King's Kitchen" button when you get there.Even better; they're FREE!
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Hannah Springer, a Brooklyn mother, had a chronic thyroid disorder for which, her doctors told her, she would need to be on medication for the rest of her life. Mainly for the benefit of her toddler, she sought out, and found, an underground source for raw milk, and started drinking it herself. To her absolute delight, her hypothyroidism disappeared and she was able to abandon her medication.
Another upside to the consumption of raw milk is that its production and distribution, where it is allowed, is heavily regulated. Even the feed given the cows is scrutinized. This is not the case with pasteurized milk production, where the standards are lax to non existent. The quality of raw milk varies widely. Where the production of raw milk is allowed, the consumer can find an incredible variation in the product. Raw milk, ideally, is cow's milk taken straight from animals fed only fresh, organic green grass, rapidly cooled to 36 - 38 degrees, filtered, and bottled. Raw milk from the big factory farms does not meet these standards. It would be a serious mistake to drink raw milk from these producers. Anyone drinking this stuff is courting a serious illness
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