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Newsletter Milk and Calcium

Newsletter Sept. 18/01 - Susan Van Dueck

Milk and Calcium

Here is an article from the paper about milk and calcium that is of interest.

Doc Milks It for All It's Worth
If you love milk and insist you can't switch to the non-fat version, one doctor has a comparison that might gross you out.

Three eight-ounce glasses of whole milk per day is the same as 12 strips of bacon or one Big Mac, says Dr. Walter C. Willett, from the Harvard School of Public Health.

That's three-fourths of the recommended daily amount of saturated fat. Drinking one or two per-cent milk is better but not as healthful as you think.

Is Low Fat Better?
Willett said skim milk is a better idea but contends that "once a cow is milked, the fat from that milk is in the food supply" and that many of the same folks who boast about drinking skim milk treat themselves to ice cream or other snack foods with milk fat.

Where Do I Get My Calcium?
Willett recommends getting calcium from other sources, including greens, figs, oatmeal, broccoli, chickpeas, English muffins, fortified orange juice, soy and beans among other choices.

P.I. Health Services' Viewpoint
We at P.I. Health Services aren't too concerned about the fat issue in this article but the point we like is that there are other sources of calcium mentioned. So many people, even those who are enlightened about diet, seem to think that dairy is the best source of calcium. It is not!

We do use some dairy products but mostly in the fermented form and some cheese. A very good source of calcium that is not mentioned are sesame seeds (preferably, unhulled). I would have some reservations regarding English muffins which are made from white flour. Also, a concern, fortified orange juice which is fortified with low quality synthetic vitamins and minerals.

From Nutritionist Lynn MacIntosh
"Orange juice is made with rotten oranges and then beefed up with chemicals to make it tasty.

Dandelion greens have 187 mg. calcium in 2 - 3 cups. Make sure they are organic. A runner up is kale with 135 mg. of calcium for the same 2 - 3 cups. Swiss Chard has 51 mg., collards 117 mg., and beet greens 119 mg."

From Dr. Van Dueck
"Three of cow's milk constituents are:

Casein--2000 x stickier than human milk (Ever heard of white glue?)

Molecular structure--8 x larger than human milk (Do you want your child to grow 8 times larger?)

Saturated fat--24% more fat and full of artificial additives and hormones to keep milk production cost effective."

See our newsletter articles regarding fats, soy, and kefir (a good fermented milk drink similar to yogurt).


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