The web site for the Philadelphia Inquirer newspaper published an article titled, "Sales of raw milk growing in [Pennsylvania]". The article also has an associated poll asking, "Would you drink raw milk?" Anyone can vote in this poll, even if you do not live in Pennsylvania or the US.
The article presents both sides of the raw milk issue and it includes a link to the U.S. Food and Drug Administration web site on the safety of raw milk.
My past articles on milk include these:
A reader's comment on my prior post about ghee and cholesterol prompted this article.
First I want to thank Kai for leaving that comment. Kai recommends, "a new book out from Dr. Mary Enig and Sally Fallon, entiled EAT FAT, LOSE FAT, Plume, ISBN: 0-452-28566-6."
I have not read Eat Fat Lose Fat (EFLF). I would like to obtain a list of the book's references and read the studies directly. I think that would be very worthwhile. If anyone can provide me with those references, please contact me.
Everyone has a few favorite foods. If you are interested in healthy eyes and great eyesight, then kale should become one of your favorite foods. I will highlight other favorite foods for vision as this series progresses. However, this article is specifically about kale. It is about how to cook kale so it tastes good!
This article should be of interest to anyone with glaucoma, cataracts, macular degeneration or poor night vision. It also applies to anyone who wants to avoid eye diseases like those mentioned or others. In addition, athletes who depend on quick reflexes and good vision should take notice of kale.
In my prior post, I related my experience with consuming ghee for a year. At the end of the year, my heart health improved in every way (including a lower level of "bad" plasma cholesterol).
I just ran across a study that confirms my experience. (UPDATE: this study also answers the question I raised in my prior post.) Here is the abstract and reference:
J Nutr Biochem. 2000 Feb;11(2):69-75.
Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids.
Kumar MV, Sambaiah K, Lokesh BR.
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, Karnataka, India
Almost every reputable seller of ghee that I can find online claims that ghee contains no oxidized cholesterol.
Here is a quote from MAPI's ghee page:
Ghee imparts the benefits of the best essential fatty acids without the problems of oxidized cholesterol, transfatty acids or hydrogenated fats. It is also resistant to free radical damage and is both salt and lactose free.
However, several western doctors or scientists make the opposite claim. Who is right?
I'm having trouble finding good quality research papers that provide a definitive answer. If anyone has some good references, please let me know.
Is it true that, "Plant foods do not contain B12 (all vegans should take B12)" as Dr. Fuhrman says?
I took a graduate medical school course in nutrition in 1983. In that course, the professor made this same statement, and I challenged him on it (because of some research I had done on my own). After some of his own research, the professor came back and admitted to the class that I was right, but he also defended his original statement on technical grounds.
He had stated his position the same way as Dr. Fuhrman did, in the quote above, but he also stated that only animal foods contain B-12. When he conceded my point that foods such as bananas contain Vitamin B-12, he explained that because micro-organisms actually produced the B-12 in the bananas -- and because he classified those micro-organisms as animals -- he was technically correct!