Posts Tagged ‘dairy’

Raw Food Replacement For Milk

May 2nd, 2010

When it comes to raw food as a viable alternative for everyday life, there are plenty of things that you might not have considered replaceable. For example, you might think that a raw diet would mean you would never have a plate of spaghetti again, or never get to savor a hamburger.

But raw foods are nothing if not versatile, and you can find wonderful, delicious replacement recipes for both on any number of raw food blog sites. But there is one food item that people tend to think is fairly irreplaceable, and it’s absence in their diet is one that can have a dramatic impact.

Many of us have grown up with dairy as a vital and visible part of our everyday diets. From the milk we drowned our morning cereal in as children, to the ice cream treats we enjoyed as adolescents, and on to the yogurts we eat as adults. Of course, the dairy we consume today has very little in common with the dairy that we, as people, originally started with, and that’s where we find a conflict between eating raw and eating dairy.

Originally, milk was something that came straight from the cow or goat to the glass. But when pasteurization was discovered, something happened to the milk that we drink, both for the better and for the worse. On the upside, pasteurization greatly reduces the number of micro organisms in the milk that could cause illness. But the downside is a loss of the living food enzymes and beneficial bacterial cultures that make milk so good for us.

So, what are we to do? A good raw food diet blog will give you all sorts of examples of ways to get your daily allotment of calcium in other foods, but if you simply want a tall, cold glass of milk, you have two main options.

One way is to find a local source of raw dairy products. This can be exceedingly difficult, as laws in some jurisdictions have actually outlawed the sale of raw dairy, for fears of causing outbreaks of illness.

Many milk producers back these laws – and why not? If consumers want the beneficial bacteria that are originally found in raw dairy, they can still find them – in “pro-biotic” yogurts, which tend to cost a little bit more. If raw dairy is legal and available, by all means, take advantage.

But if you have no source for raw dairy, fear not. There are other milks available than what comes from the teat of a cow. Healthy eating advice will tell you that milks made from almonds or rice can give you the texture you crave, and a taste that might not mimic milk, but will be something very pleasing.

These alternative milks are also great in your raw recipes, making smoothies thicker and your sauces creamier. But be careful when you buy them in stores, as some of these milks also come pasteurized. Be sure to read the labels carefully, and you will be able to find a milky replacement.

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Milk Campaign That Made Me Sick to My Stomach

February 5th, 2010

I have nothing wrong with someone working hard to make a good living and I respect all the hard work that farmers put into their jobs.

But…

I can’t stand when “associations” or “lobbyists” of farmers spend millions of dollars marketing GARBAGE to our youth about the supposed benefits of their product.

The most recent example is a campaign of TV milk commercials developed and paid for by the Prairie Milk Marketing Partnership (PMMP) – that’s a subtle name – touting the benefits of NEVER STOPPING DRINKING MILK!

It’s absolutely absurd.

These milk ads have been specifically targeted toward teenagers, predominantly girls, based on the TV shows during which they air. The sad part is that milk-pushing organizations like the PMMP are marketing bad messages and essentially brainwashing people who don’t know better.

As a result, these youngsters grow up believing a lie – that daily consumption of cow’s milk is actually good for us!

Nothing could be further from the truth.

To show you some of the nonsense that these ads and the website are dispelling, I’ve copied an image from the NeverStopMilk.ca website.

milk

Just in case you can’t read the so-called FACTS ABOUT MILK that this campaign is promoting, here they are listed again. I’ve also added my commentary after each of these “facts”.

The calcium in milk can actually help you lose weight by encouraging your body to use fat as a source of energy.

=> What on earth does that even mean? How does that make sense? I’m not sure how calcium helps you burn more fat? Try exercising a little.

Feeling tired? Milk can give you an energy boost!

=> How?

Milk can make you glow (but not in the dark). Drinking milk brightens your smile and keeps your eyes bright, and the proteins in milk help your hair shine and build stronger teeth.

=> I can’t believe they’re actually allowed to make these claims!

Milk makes you strong. The proteins in milk help to build your muscles.

=> Ah, the oldest trick in the book. This is the one statement that has led millions to believe that we should drink milk.

Milk is natural and contains 16 essential nutrients that nourish your entire body. Drink daily!

=> Opium is natural too. Most foods contain 16 essential nutrients (and even more). But let’s not forget to drink milk EVERY day.

Milk builds strong bones. By the age of 20, 90% of your bone mass will be built. 90 percent!

=> Milk doesn’t build strong bones. If it did, would countries that drink the most milk also have the highest rates of osteoporosis?

Can’t sleep? Warm milk can help you get your zzzzz’s.

=> There are other ways of getting the relaxing mineral – magnesium – into your body before bed. Plus, dairy has been associated with nightmares and increased incidence of bedwetting – mainly because it’s an allergenic food.

What’s My Beef with Milk?

Now, reading this you might be wondering why I keep bashing milk. After all, I totally dismantle it in my book, Eating for Energy, as well as in several other posts on this blog.

The truth is that I don’t have a HUGE  issue with cow’s milk itself. I just don’t believe that it does our body good. Once you understand the science of milk and how it interacts with the human body, it just doesn’t make much sense to drink it – certainly not every day.

At the very least, if you drink cow’s milk, make sure it’s raw.

My real issue is with the MONEY-HUNGRY ORGANIZATIONS that are pushing incorrect information on the masses.

What’s been happening is really a mass brainwashing of society into truly believing that milk is good for us. But hey that’s the power of “credibility” and “social proof” – we’ll save these powerful marketing concepts for another post.

In this most recent milk campaign, the PMMP, which includes the 1188 dairy farmers represented by Dairy Farmers of Manitoba, Dairy Farmers of Saskatchewan Inc. and Alberta Milk, is obviously reinforcing this message yet again…

Never stop drinking milk!

That’s pretty powerful.

My hope for you is that these kind of campaigns make you sit up and think. Because it’s only through education and awareness that we can begin to make change.

How about this one…

Think before you drink???

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Chocolate Reduces Stress?

November 20th, 2009

gourmet-chocolateA recent study in the Journal of Proteome Research suggests that eating a few pieces of dark chocolate every day may improve the metabolic response of people who report feeling highly stressed.

For this study, the researchers investigated the metabolic response in a group of 30 healthy adult volunteers who were asked to consume two portions of 20g of dark chocolate every day for up to 14 days.

The volunteers were separated into 2 groups based on whether they exhibited low or high anxiety traits.

To assess metabolic response (specifically energy metabolism and microbial activity in the gut), the researchers analyzed urine and blood plasma given by each volunteer during three test days at the beginning, the middle and the end of the 14 day period.

After the 14-day study period, the researchers found that:

  • Subjects with higher anxiety trait had a distinct metabolic profile, which was indicative of a different energy and hormone metabolism, and gut microbe activity.
  • Dark chocolate reduced the amount of stress hormone cortisol and catecholamines in the urine.
  • Dark chocolate also partially normalized stress-related differences in energy metabolism and gut microbial activities.

So what do these findings even mean?

Well, according to the researchers, “The study provides strong evidence that a daily consumption of 40 g of dark chocolate during a period of 2 weeks is sufficient to modify the metabolism of free living and healthy human subjects, as per variation of both host and gut microbial metabolism.”

The researches also maintained that…

“Consuming dark chocolate daily can positively impact the metabolism of people that report having high-stress levels.”

It comes as no surprise that this study was conducted by the Nestlé Research Center in Lausanne, Switzerland.

I’m not saying that the results are biased. Obviously someone (or some company) needs to conduct the research.

However, what isn’t clear is what type of dark chocolate was used in the study. I can only assume that is was Nestlé’s on brand that was given to subjects. If that’s the case, then that’s a bit of good news for a big food conglomerate that doesn’t necessarily consider the health-promoting properties of its products to be the greatest priority.

How Does Chocolate Reduce Stress?

Cacao (the main component of chocolate) has been treasured for centuries. In fact, the some ancient civilizations even used cacao as currency!

Eating chocolate can help reduce because of its numerous effects on our brain and nervous system.

For instance, chocolate increases the levels of endorphins released into the brain, which work to lessen pain and decrease stress.

Another common neurotransmitter affected by chocolate is serotonin. Serotonin is known as an anti-depressant. One of the chemicals which causes the release of serotonin is tryptophan found in, among other things, chocolate.

One of the more unique neurotransmitters released by chocolate consumption is phenylethylamine. This compound causes changes in blood pressure and blood-sugar levels leading to feelings of excitement and alertness. It works in much the same way as do amphetamines to increase mood and decrease depression, but it does not result in the same tolerance or addiction.

Phenylethylamine is also called the “love drug” because it causes your pulse rate to quicken, resulting in a similar feeling to when someone is in love. However, this could also be caused by the slight amount of caffeine naturally found in cacao.

Another interesting compound found in chocolate is the lipid anandamide. Anandamide is unique due to its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana.

Both activate the same receptor which causes the production of dopamine, a neurotransmitter which leads to feelings of well being that people associate with a high. Normally, anandamide, found naturally in the brain, breaks down very rapidly. However, besides increasing the levels of anandamide, chocolate also contains other chemicals which work to slow the breakdown of the anandamide, thus extending the feelings of well-being.

Even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. THC reacts with receptors more widely dispersed in the brain and is present in much larger amounts. It would take twenty-five pounds of chocolate to achieve a similar high to that of marijuana.

A more well known chemical found in chocolate is theobromine. Besides having properties that can lead to mental and physical relaxation, it also acts as a stimulant similar to caffeine. It can increase alertness as well as cause headaches. There is much debate as to whether or not caffeine even exists in chocolate. Some scientists believe that it is the less potent theobromine which is solely responsible for the caffeine-like effects.

How to Choose the Healthiest Chocolate

Finding the healthiest chocolate can be a daunting task, especially considering the overwhelming number of options. But in general, there are a few things you want to look for.

  • Choose a dark chocolate that is at least 70% cacao. This is means that the chocolate is lower in sugar and dairy products.
  • Choose a chocolate that contains no dairy. You can find ones that use cocoa butter and rice milk instead.
  • Choose a chocolate that is organic and fair trade if possible.
  • Choose raw chocolate whenever possible. All the benefits we talked about above are lessened when cacao is heated and processed. I personally love raw cacao nibs/powder. They can easily be added to a smoothie or used to make a raw dessert.

If you don’t have access to the raw cacao from a health food store, then you can also try grabbing these ones. These are my 3 favourite types of commercially available chocolate.

  • Terra Nostra – organic and equitable trade chocolate. They also have a rice milk chocolate.
  • Theobroma Chocolat - 100% organic and absolutely delicious. I like the dark and coconut flavours.
  • SOMA – local to Toronto and 100% organic, I usually grab a truffle or set of 85% dark chocolate squares any time I pass by.

Got any other chocolate you’d like to share? I’d love to hear your thoughts in the comments.

Reference:

“Metabolic Effects of Dark Chocolate Consumption on Energy, Gut Microbiota, and Stress-Related Metabolism in Free-Living Subjects.”Francois-Pierre J. Martin, Serge Rezzi, Emma Per-Trepat, Beate Kamlage, Sebastiano Collino, Edgar Leibold, Jrgen Kastler, Dietrich Rein, Laurent B. Fay and Sunil Kochhar. Journal of Proteome Research, 2009

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More Weight Loss and Health Success Stories

October 8th, 2009

book_cover_webHere are 3 of most recent weight loss and health success stories from some of our Eating for Energy readers.

And the funny part is that many of them haven’t even finished reading the book!

Better digestion in just a few days…

“Hi Yuri, thank you for writing this book ( Eating for Energy ) I have only begun to practice the basics, Food Sequencing, Steps to Good Digestion,and Food Combining Principles.

Already I am noticing an improvement in digestion, and getting no bloated feeling after meals. I’m also eating less with each meal….this is one practical information packed book and I would recommend it to anyone who wants to make positive life style change… thank you again Yuri for making this available.”

Dale Sigurdson

Improved digestion and 4 lbs lost in just 2 weeks!

“Hi Yuri, I haven’t read the whole book yet, but already have been eating a largely raw diet during the most part of the week. My milk and dairy intake has dropped dramatically, my meat intake is now minimal (I haven’t been happy eating lots of meat anyway), and in the past 2 weeks I’ve lost about 4lbs – this doesn’t sound like much, but I did the Berlin marathon 2 wks ago, so my running since then has been minimal, so I was actually expecting to put weight on in these 2 weeks.

I feel great, and I’m definitely thinking more about what I’m putting into my body. I bought a big suppply of dried fruit, nuts and seeds, and am now grazing more, as opposed to eating a big lunch and a big evening meal. My digestive system is also better than it has ever been!

This is a lifestyle change, so I think as time goes by, I’ll become stricter with my diet, but already the changes I have made have had a really positive impact!
Many thanks”

Kerry McCaughan
Northern Ireland

“I am 52 but feel 40!”

“Yuri…I have not finished the book yet but all that I have read is excellent.

I am running further distance and my endurance levels have greatly improved! I am drinking my vegetables and greens and thanks to you…spirulina now is my favorite. I love your videos I have found on YouTube!

All your encouragement to me is outstanding…thank you…I have shared with all my family this lifestyle ….I understand enzymes thanks to you and take a multi-enzyme formula. I am 52 but I feel 40!!! Thank you for your sincerity…I really feel you really care that this great news gets out…I am helping you share it with my family and friends.

P.S. I have lost 24 lbs.”

Diane Jones

=> CLICK HERE to start losing weight the healthy way


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Why You Shouldn’t Drink Cow’s Milk – Part 2

October 6th, 2009

In part 1 of this little series on milk and dairy, we discussed how pasteurization further degrades cow’s milk and makes it even less suitable for human consumption.

Today, we’re going to look at 2 more aspects – homogenization and the use of hormones and antibiotics.

How Homogenization Affects Milk

Milk is a liquid not too different from an oil and water mixture.  Just as oil separates from water, milk contains fat globules which are dispersed throughout.

If raw milk were left to stand, however, the fat would rise and form a cream layer. As they say, “the cream always rises to the top!”

Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in size and an increase in number and surface area, of the fat globules.

The net result, from a practical view, is a much reduced tendency for creaming of fat globules. This is of great importance to food manufacturers who want their milk sitting on the shelves for as long as possible in order to be purchased.

Can you imagine how much milk would go to waste if we left raw milk sitting on the shelves? Manufacturers know that in as little as 1 hour of sitting, raw milk will no longer be appealing to consumers, and thus it will not be purchased.

It’s all about the benjamins when it comes to food unfortunately.

Here’s a pic (from the University of Guelph) that depicts what happens to fat globules during homogenization:

creaming

Once again, the three factors that contribute to the enhanced stability of homogenized milk are:

  • a decrease in the size of the fat globules,
  • an increase in the number of fat globules, and
  • an increase in surface area of the fat globules

Although this results in a more “stable” milk, it also creates a milk that is less suitable for humans.

Because homogenization unnaturally increases the surface area of the fat globules, each fat molecule is more exposed to air, in which oxidation occurs and increases the susceptibility to spoilage.

But it gets worse…

When fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase, to become free and penetrate the human intestinal wall.

Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas.

This can lead to arteriosclerosis and related cardiovascular conditions!

The Unnatural “Beefing Up” of Dairy Cows – Hormones and Antibiotics

Fifty years ago an average cow produced 2,000 pounds of milk per year. Today the top producers produce about 50,000 pounds! How is this accomplished? Drugs, antibiotics, growth hormones, forced feeding plans and specialized breeding – that’s how.

The most recent unnatural addition to dairy cows is bovine growth hormone or BGH. This genetically engineered drug is supposed to stimulate milk production without “supposedly” affecting the quality of the milk itself!

Rrright….(in the voice of Dr. Evil from Austin Powers)

Many countries have banned BGH because of safety concerns. Any substance added to a dairy cow’s body comes out in the milk. I don’t know how you feel, but I don’t want genetically engineered hormones coming into my body!

BGH causes a dramatic increase (50 to 70 %) in mastitis (udder infections) in the dairy cows’ udders, because of the constant production of milk. This in turn requires antibiotic therapy to cure the mastitis, and then the residues of the antibiotics appear in the milk we drink.

Over 50 % of all the antibiotics produced in North America are mixed directly into animal feed. Ideally, antibiotics should be used in farming only when necessary to treat infections.

However, due to the unhealthy conditions of factory-farmed animals, and the poor, dirty conditions they are raised under, they are fed a constant supply of antibiotics from birth until death.

We then, are unknowingly consuming far more antibiotics than we intend to, by drinking commercial milk. This fact may be part of the reasons that more and more people are becoming resistant to prescribed antibiotics.

Milk alone contains traces of up to 80 different antibiotics! Since lactating mammals excrete toxins through the milk, this would include antibiotics, pesticides, chemicals, and growth hormones.

I don’t know about you but I refuse to bring cow’s milk and other dairy products into my kitchen.

And as I’ll show you in the 3rd part of this series tomorrow, the nutrient composition of cow’s milk is just one more reason that humans shouldn’t be consuming it.

Stay tuned for that post tomorrow.

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