Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk
Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia—whereas commercially pasteurized milk did). . .
—Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.
Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.
—The Lancet, page 1142, May 8, 1937
Human or cow milk added to an equal volume of agar did not support the growth or allowed only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast. The factors in human milk inhibiting bacterial growth ('inhibins') were inactivated by heating at 56 degrees C. (pasteurization temperatures of 60-70 degrees C.) for thirty minutes or by standing twelve to twenty-four days at 5 degrees C., but not by repeated freezing and thawing. The 'inhibins' in cow's milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. Attempts have not been made to identify the natural antiseptics.
—Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., "Antiseptic in milk," The Drug and Cosmetic Industry, 43,1:109, July, 1938.
"Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.
"If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, Wilson, and others, have shown such to be the case in animals fed on pasteurized milk. . .
"Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? The three infants in figure 4 were born of mothers known to by hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build than the parents of the other two children.
"The strictest bacteriologic standards for milk must always be maintained. The feeding of cattle should receive greater attention. It should be determined experimentally, if possible, whether health and resistance are undermined by pasteurization. If so, in our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones, and enzymes that control mineral assimilation and promote body development and general resistance to disease. Is it also possible that these same elements are as important to the adult invalid who needs milk as to the infant?
"Let us have closer cooperation between raw-milk producers and public-health officials so that the growth-producing factors of raw milk can be studied. We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children. We cannot afford to lessen the resistance of our children to respiratory infection, asthma, bronchitis and the common cold when factors preventing them are present in greater amounts in properly clean raw milk than in pasteurized milk."
—Pottenger, F. M. Jr., "Clinical and experimental evidence of growth factors in raw milk," Certified Milk, January, 1937.
"Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop--these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor. The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months infantile scurvy, was reported from various sources throughout the city. Neumann writes about the situation as follows:
'Whereas Heubner, Cassel and myself had seen only thirty-two cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers—not to mention a great many others—treated eighty-three cases in 1901 and 1902.'
An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased..."
—Hess, A. F., "Infantile Scurvy, V. A study of its pathogenesis," Am. J Dis. Child., November, 1917.
"Although pasteurized milk is to be recommended on account of the security which it affords against infection, we should realize that it is an incomplete food. Unless an antiscorbutic, such as orange juice, ....or potato water is added, infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized. In order to guard against it, infants fed exclusively on a diet of pasteurized milk should be given antiscorbutics far earlier than is at present the custom, even as early as at the end of the first month of life."
—Hess, A. F., "Infantile Scurvy. III. Its influence on growth (length and weight)," Am. J. Dis. Child., August, 1916.
"One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails--the frequent attacks of 'grippe,' the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases..."
—Hess, A. F., "Infantile Scurvy. V. A study of its pathogenesis," Am. J. Dis. Child., November, 1917.
"...Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection."
—Hess, A. F., "Recent advances in knowledge of scurvy and the antiscorbutic vitamin," J.A.M.A., April 23, 1932.
This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.
EFFECTS OF PASTEURIZATION OF MILK ON TOOTH HEALTH
The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.
"Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry."
—Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.
EFFECT OF PASTEURIZATION OF MILK ON GROWTH
...Fisher and Bartlett "point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 per cent effective as the raw milk in the case of boys and 91.1 per cent as effective in the case of girls in inducing increases in weight, and 50.0 per cent as effective in boys and 70.0 per cent in girls in bringing about height increases."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II." "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.
...Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurized by the 'hold' method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal..."
—Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, "Factors that influence the anti-rachitic value of milk in infant feeding," Oil & Soap, 12.9:202-207, September, 1935.
CALCIUM AVAILABILITY IN PASTEURIZED MILK
"Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with 'fresh milk' and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did 'fresh milk' (herd milk from a college dairy)."
—Krauss, W. E., Erb, J.H., and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.
"Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency which was characterized by great emaciation and weakness before death....At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness."
—Annual Review of Biochemistry, Vol. 18, Page 435. (1944).
In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.
PASTEURIZATION DESTROYS VITAMIN A
"...According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of Vitamin A."
—Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933.
PASTEURIZATION DESTROYS VITAMIN B COMPLEX
"Pasteurization of milk destroys about 38% of the B complex according to Dutcher and his associates..."
—Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.
"Mattick and Golding, 'Relative value of Raw and Heated Milk in Nutrition,' in The Lancet (220:662-667) reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.
"...On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted."
—Ibid, page 23.
"Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25% of the vitamin B in the original raw milk."
—Ibid, page 30.
PASTEURIZATION DESTROYS VITAMIN C
...The pasteurization of milk has been found to destroy 20 to 50 percent (of the Vitamin C), the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods.The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months."
—Jordan, E.O., A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.
"Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children's Hospital. As the prophylactic amount of Vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breast-fed babies. "The vitamin C of cow's milk is largely destroyed by pasteurization or evaporation."
—Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, "The Increase of Scurvy," 42, 12:598, December, 1938.
"Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.
"It was found that commercial raw milks contained an antiscorbutic potency which was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid."
—Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., "The determination of ascorbic acid in commercial milks," Journal of Nutrition, 18,6:619-626, December, 1939.
Reprint No. 7, Lee Foundation for Nutritional Research
Milwaukee, Wisconsin
Publication Date: 12/11/39
Showing posts with label Research. Show all posts
Showing posts with label Research. Show all posts
Wednesday, June 20, 2007
A Brief History Of Raw Milk's Long Journey...
A Brief History Of Raw Milk's Long Journey...
People have been drinking raw milk from animals for thousands of years. Really, the term "raw" is a misnomer because it implies that all milk should be cooked, but that's a topic for another page! Onward...
Whether it's from cows, goats, sheep, camels, yak, water buffalo, horses, donkeys or even reindeer, unheated, unprocessed milk has been a safe, reliable food source for a good, long time.
Even in the tropics, and centuries before refrigeration had been invented, raw milk was an important food source for many cultures. By exploiting the preservative benefits of fermentation, primitive peoples were able to take a great food and make it even better.
Having access to a nutrient-laden food from their animals gave many cultures a distinct advantage over their hunter-gatherer contemporaries.
Rather than having to go from kill to kill, with sometimes days in between, even nomadic tribes like the Maasai nearly always had a protein source at hand, whether it was milk or blood.
With a readily available food supply at hand, members of societies were freed up to pursue more productive things like making babies, building permanent communities, conquering their neighbors and everything else that comes with not having to spend energy hunting for food.
Considering raw milk's role throughout history, it's simple to see that it's not a deadly food. If it were, all those dairy-loving primitive cultures would have died out long ago, leaving their vegetarian cousins to mind the store. At the very least, people would have dropped it from their diets entirely. And we haven't even gotten to germ theory yet...
Closer to home, our early American ancestors lived in a farm-based economy. As the Industrial Revolution reached our shores, the cities swelled with job seekers lured from their farms by the factories and mills. By 1810, there were dozens of water-powered operations lining the rivers of southern New England, all staffed by thirsty workers.
With raw milk and whiskey being the main beverages of choice (hopefully not mixed!), demand for both grew along with the cities. When the War of 1812 broke out, the supply of distilled spirits from Europe essentially dried up. Although the conflict only lasted about two years, it's impact on our country was substantial, and strangely enough for milk, particularly nasty.
To meet the soaring demand for spirits, distilleries soon sprang up in most major cities. In one of the most bizarre twists of entrepreneurial insight, some brilliant soul thought it would be fun (and profitable) to confine cows adjacent to the distillery and feed them with the hot, reeking swill left over from the spirit-making process.
As you might guess, the effects of distillery dairy milk were abominable, and for many of those drinking it, amounted to a virtual death sentence. Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn't even be used for making butter or cheese. Add sick workers with dirty hands, diseased animals and any number of contaminants in unsanitary milk pails and you had a recipe for disaster.
Lacking it's usual ability to protect itself, and with a basic understanding of germs or microbes decades away, the easily contaminated "pseudo-milk" was fed to babies by their unwitting mothers. In New York City alone, infant mortality rocketed to around 50% and stayed there well into the 1890's.
The situation languished for years until two men stepped up to the plate from different directions, united by a disaster common in the day- the death of a child.
In 1889, two years before the death of his son from contaminated milk, Newark, New Jersey doctor Henry Coit, MD urged the creation of a Medical Milk Commission to oversee or "certify" production of milk for cleanliness, finally getting one formed in 1893.
By joining with select dairy experts, Coit (above, treating babies in New Jersey) and his team of physicians (unpaid for this work, by the way) were able to enlist dairy farmers willing to meet their strict standards of hygiene in the production of clean, certified milk.
After years of tireless effort, raw, unpasteurized milk was again safe and available for public consumption, but it cost up to four times the price of uncertified milk.
New York philanthropist Nathan Straus, who lost a child to milk contaminated with diphtheria, felt differently. He believed the only safe milk was that which had been pasteurized.
Straus (at right) made a fortune as co-owner of Macy's department stores and spent decades promoting pasteurization across America and Europe. Using his considerable finances, he set up and subsidized the first of many "milk depots" in New York City to provide low-cost pasteurized milk.
While infant mortality did fall dramatically, other technological advances, such as chlorination of water supplies and reduction of previously ever-present horse manure (through the arrival of the automobile) occurred in the same time period making it difficult to say which change was most responsible.
Pasteurized and certified milks managed to peacefully co-exist for a time, but by the mid-1940's, the truce had become decidedly uneasy. In 1944. a concerted media smear campaign was launched with a series of completely bogus magazine articles designed to spark fear at the very thought of consuming raw milk.
Government officials and medical professionals, swayed by corporate dollars and lies, have effectively taken this valuable, healing food from the mouths of the people. Only in recent years has the consumer backlash against valueless processed foods grown to the point where access to clean, raw milk is once again being considered a dietary right.
People have been drinking raw milk from animals for thousands of years. Really, the term "raw" is a misnomer because it implies that all milk should be cooked, but that's a topic for another page! Onward...
Whether it's from cows, goats, sheep, camels, yak, water buffalo, horses, donkeys or even reindeer, unheated, unprocessed milk has been a safe, reliable food source for a good, long time.
Even in the tropics, and centuries before refrigeration had been invented, raw milk was an important food source for many cultures. By exploiting the preservative benefits of fermentation, primitive peoples were able to take a great food and make it even better.
Having access to a nutrient-laden food from their animals gave many cultures a distinct advantage over their hunter-gatherer contemporaries.
Rather than having to go from kill to kill, with sometimes days in between, even nomadic tribes like the Maasai nearly always had a protein source at hand, whether it was milk or blood.
With a readily available food supply at hand, members of societies were freed up to pursue more productive things like making babies, building permanent communities, conquering their neighbors and everything else that comes with not having to spend energy hunting for food.
Considering raw milk's role throughout history, it's simple to see that it's not a deadly food. If it were, all those dairy-loving primitive cultures would have died out long ago, leaving their vegetarian cousins to mind the store. At the very least, people would have dropped it from their diets entirely. And we haven't even gotten to germ theory yet...
Closer to home, our early American ancestors lived in a farm-based economy. As the Industrial Revolution reached our shores, the cities swelled with job seekers lured from their farms by the factories and mills. By 1810, there were dozens of water-powered operations lining the rivers of southern New England, all staffed by thirsty workers.
With raw milk and whiskey being the main beverages of choice (hopefully not mixed!), demand for both grew along with the cities. When the War of 1812 broke out, the supply of distilled spirits from Europe essentially dried up. Although the conflict only lasted about two years, it's impact on our country was substantial, and strangely enough for milk, particularly nasty.
To meet the soaring demand for spirits, distilleries soon sprang up in most major cities. In one of the most bizarre twists of entrepreneurial insight, some brilliant soul thought it would be fun (and profitable) to confine cows adjacent to the distillery and feed them with the hot, reeking swill left over from the spirit-making process.
As you might guess, the effects of distillery dairy milk were abominable, and for many of those drinking it, amounted to a virtual death sentence. Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn't even be used for making butter or cheese. Add sick workers with dirty hands, diseased animals and any number of contaminants in unsanitary milk pails and you had a recipe for disaster.
Lacking it's usual ability to protect itself, and with a basic understanding of germs or microbes decades away, the easily contaminated "pseudo-milk" was fed to babies by their unwitting mothers. In New York City alone, infant mortality rocketed to around 50% and stayed there well into the 1890's.
The situation languished for years until two men stepped up to the plate from different directions, united by a disaster common in the day- the death of a child.
In 1889, two years before the death of his son from contaminated milk, Newark, New Jersey doctor Henry Coit, MD urged the creation of a Medical Milk Commission to oversee or "certify" production of milk for cleanliness, finally getting one formed in 1893.
By joining with select dairy experts, Coit (above, treating babies in New Jersey) and his team of physicians (unpaid for this work, by the way) were able to enlist dairy farmers willing to meet their strict standards of hygiene in the production of clean, certified milk.
After years of tireless effort, raw, unpasteurized milk was again safe and available for public consumption, but it cost up to four times the price of uncertified milk.
New York philanthropist Nathan Straus, who lost a child to milk contaminated with diphtheria, felt differently. He believed the only safe milk was that which had been pasteurized.
Straus (at right) made a fortune as co-owner of Macy's department stores and spent decades promoting pasteurization across America and Europe. Using his considerable finances, he set up and subsidized the first of many "milk depots" in New York City to provide low-cost pasteurized milk.
While infant mortality did fall dramatically, other technological advances, such as chlorination of water supplies and reduction of previously ever-present horse manure (through the arrival of the automobile) occurred in the same time period making it difficult to say which change was most responsible.
Pasteurized and certified milks managed to peacefully co-exist for a time, but by the mid-1940's, the truce had become decidedly uneasy. In 1944. a concerted media smear campaign was launched with a series of completely bogus magazine articles designed to spark fear at the very thought of consuming raw milk.
Government officials and medical professionals, swayed by corporate dollars and lies, have effectively taken this valuable, healing food from the mouths of the people. Only in recent years has the consumer backlash against valueless processed foods grown to the point where access to clean, raw milk is once again being considered a dietary right.
Living without Wheat & Gluten
Courtesy of Alternative Medicine
http://www.alternativemedicine.com
--------------------------------------------------------------------------------
Posted: 8/2/2005 1:56:00 PM
Wheat was one of the first grains to be harvested by man thousands of years ago and is an important part of the diet throughout much of the world. It is used in more foods than any other cereal grain and is the most consumed staple food in the United States. Unfortunately, some people do not tolerate this common grain and must learn to live without it.
Millions may be unaware that their suffering from common ailments like heartburn, headaches, and digestive problems is because of a wheat allergy or gluten intolerance (celiac disease). In addition, a growing number of parents with children who have autism are adopting gluten free lifestyles hoping to see improvements in their children.
Celiac Disease
Gluten intolerance, also known as celiac disease or celiac sprue , is a chronic condition in which people do not tolerate the protein gluten found in wheat, rye, barley, spelt and possibly oats. Consumption of this protein damages the lining of the small intestines and can lead to a myriad of health problems. The disease is more common than previously thought, affecting 1 in 133 Americans. Some believe it may even be more prevalent than that. It is hereditary, so if a close relative has the condition you are at an increased risk for the disease.
Celiac disease can elicit a wide range of symptoms that can vary in intensity, making diagnosis a challenge. Some gastrointestinal symptoms include bloating, gas, indigestion, and heartburn. People may experience either diarrhea or constipation and there may be weight loss, but that is not always the case. There are many other symptoms which can include anemia, arthritis, depression, fatigue, osteoporosis, stunted growth in children and skin disorders. Because many of these symptoms are also common in those without celiac disease, someone can suffer for years or decades and not know the reason behind their sub-optimal health.
Finding a healthcare professional who works to understand the cause of the symptoms, rather than just cover them up, is essential in diagnosing celiac disease. According to an article by the National Institutes of Health, the average time it takes for diagnosis is ten years! Physicians will consider your history and symptoms and will often do blood work and an intestinal biopsy for an accurate diagnosis.
Untreated celiac disease can increase the risk for certain intestinal cancers and autoimmune disorders, not to mention the continuation of the symptoms of the disease. The only way to treat celiac disease is to follow a gluten free diet for life. Adhering to the diet can drastically reduce the risk of associated complications and relieve symptoms.
Wheat Allergy
A wheat allergy is different from celiac disease in that it stimulates the immune system to attack the wheat, not the small intestines. If someone is allergic to wheat they may experience itching, sneezing, watery eyes, and digestive problems. In rare cases a life threatening anaphylactic reaction can occur. Some chronic conditions that may be attributed to a wheat allergy are asthma, migraines, eczema, and irritable bowel syndrome. Some symptoms can take hours and even days to appear, making the connection to wheat difficult to figure out. Your doctor can do skin-prick test or blood test to determine if you have an allergy to wheat. Many people with wheat allergies are also allergic to other foods.
Autism
Over the past decade, there has been an autism explosion and unfortunately there is no known cause or cure for this devastating disorder leaving many parents to search for answers on their own. In recent years there has been increased interest in the potential of the gluten free casein free diet (GFCF diet) to help these children.
This diet is based on the theory that those with autism cannot properly breakdown gluten and casein leading to increased absorption and circulation of these proteins (casein is a protein found in dairy products). Excess amounts of these circulating proteins may affect brain function, almost like a drug.
The growing popularity of the diet is largely based on anecdotal reports from parents, but there is some research which supports this theory. A few of the benefits that parents report include increased alertness and attention, more use of language, less aggression, and improvements in GI problems.
The Autism Network for Dietary Intervention recommends parents keep their children on the diet for at least three months as it may take this long to see any changes. Of course they also want parents to understand that this diet does not work for every child with autism.
What You Can’t Eat
It may sound simple; just avoid any food with wheat, rye, spelt, or barley if you are trying to avoid gluten. However, there are thousands of products made with these ingredients that many people don’t consider. Some research suggests oats may be OK on a gluten free diet, but there are concerns of wide-spread contamination with other gluten containing grains.
The following list is only a small sample of the many foods and ingredients available that contain gluten: Whole wheat, enriched flour, durum, semolina, farina, couscous, gluten, spelt, barley malt, beer, seitan, graham flour, malt, and Brewer’s yeast. Think about how many products you consume on a daily basis that contains some of these ingredients. Most bread, pastas, cold cereals, crackers, cookies, and other baked snack goods contain one or more of these. Some foods may contain gluten sometimes, but not always. It depends on how and where the product was made. This can be very frustrating for the gluten-free shopper. A few food ingredients that may or may not contain gluten include: modified food starch, dextrin, miso, and “natural flavorings”. For example, modified food starch can be made with wheat, rice, corn, potato, or tapioca, depending on the manufacturer.
Someone trying to follow a completely gluten free diet must learn to examine label ingredients very carefully and contact the food manufacturer for questionable ingredients. It is important to understand that food manufacturers can change food ingredients without your knowledge. Celiac.com does have an extensive list of safe and forbidden foods as well as a downloadable database that it updates regularly.
What You Can Eat
If the list of gluten-containing foods seems daunting, just think about all the foods that can be eaten on a wheat and gluten free diet. Fruits, vegetables, meats, fish, eggs, beans, nuts, seeds, rice, corn, potatoes, buckwheat, quinoa, millet, amaranth, wine, milk, yogurt, and most cheeses can all be included in the diet.
There are a growing number of gluten free products available that will still allow you to enjoy your favorite foods. Breads, pastas, pancakes, and other baked goods can all be made to fit a gluten free diet. Gluten Free Pantry Favorite Sandwich Bread is just one of many gluten free breads on the market. Gluten-free cookbooks can help give you ideas for recipes and meals while gluten free mixes can save you some time and money. A couple of popular mixes include Gluten Free Pantry Cake and Cookie Mix and Gluten Free Pantry Muffin and Scone Mix.
Get your family involved by having them try new recipes and products. You may find new favorite foods and dishes that you might not have otherwise tried! If your health depends on living a wheat and gluten free lifestyle, it can take some time to get adjusted to, but regaining your health and vitality are worth all the work.
http://www.alternativemedicine.com
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Posted: 8/2/2005 1:56:00 PM
Wheat was one of the first grains to be harvested by man thousands of years ago and is an important part of the diet throughout much of the world. It is used in more foods than any other cereal grain and is the most consumed staple food in the United States. Unfortunately, some people do not tolerate this common grain and must learn to live without it.
Millions may be unaware that their suffering from common ailments like heartburn, headaches, and digestive problems is because of a wheat allergy or gluten intolerance (celiac disease). In addition, a growing number of parents with children who have autism are adopting gluten free lifestyles hoping to see improvements in their children.
Celiac Disease
Gluten intolerance, also known as celiac disease or celiac sprue , is a chronic condition in which people do not tolerate the protein gluten found in wheat, rye, barley, spelt and possibly oats. Consumption of this protein damages the lining of the small intestines and can lead to a myriad of health problems. The disease is more common than previously thought, affecting 1 in 133 Americans. Some believe it may even be more prevalent than that. It is hereditary, so if a close relative has the condition you are at an increased risk for the disease.
Celiac disease can elicit a wide range of symptoms that can vary in intensity, making diagnosis a challenge. Some gastrointestinal symptoms include bloating, gas, indigestion, and heartburn. People may experience either diarrhea or constipation and there may be weight loss, but that is not always the case. There are many other symptoms which can include anemia, arthritis, depression, fatigue, osteoporosis, stunted growth in children and skin disorders. Because many of these symptoms are also common in those without celiac disease, someone can suffer for years or decades and not know the reason behind their sub-optimal health.
Finding a healthcare professional who works to understand the cause of the symptoms, rather than just cover them up, is essential in diagnosing celiac disease. According to an article by the National Institutes of Health, the average time it takes for diagnosis is ten years! Physicians will consider your history and symptoms and will often do blood work and an intestinal biopsy for an accurate diagnosis.
Untreated celiac disease can increase the risk for certain intestinal cancers and autoimmune disorders, not to mention the continuation of the symptoms of the disease. The only way to treat celiac disease is to follow a gluten free diet for life. Adhering to the diet can drastically reduce the risk of associated complications and relieve symptoms.
Wheat Allergy
A wheat allergy is different from celiac disease in that it stimulates the immune system to attack the wheat, not the small intestines. If someone is allergic to wheat they may experience itching, sneezing, watery eyes, and digestive problems. In rare cases a life threatening anaphylactic reaction can occur. Some chronic conditions that may be attributed to a wheat allergy are asthma, migraines, eczema, and irritable bowel syndrome. Some symptoms can take hours and even days to appear, making the connection to wheat difficult to figure out. Your doctor can do skin-prick test or blood test to determine if you have an allergy to wheat. Many people with wheat allergies are also allergic to other foods.
Autism
Over the past decade, there has been an autism explosion and unfortunately there is no known cause or cure for this devastating disorder leaving many parents to search for answers on their own. In recent years there has been increased interest in the potential of the gluten free casein free diet (GFCF diet) to help these children.
This diet is based on the theory that those with autism cannot properly breakdown gluten and casein leading to increased absorption and circulation of these proteins (casein is a protein found in dairy products). Excess amounts of these circulating proteins may affect brain function, almost like a drug.
The growing popularity of the diet is largely based on anecdotal reports from parents, but there is some research which supports this theory. A few of the benefits that parents report include increased alertness and attention, more use of language, less aggression, and improvements in GI problems.
The Autism Network for Dietary Intervention recommends parents keep their children on the diet for at least three months as it may take this long to see any changes. Of course they also want parents to understand that this diet does not work for every child with autism.
What You Can’t Eat
It may sound simple; just avoid any food with wheat, rye, spelt, or barley if you are trying to avoid gluten. However, there are thousands of products made with these ingredients that many people don’t consider. Some research suggests oats may be OK on a gluten free diet, but there are concerns of wide-spread contamination with other gluten containing grains.
The following list is only a small sample of the many foods and ingredients available that contain gluten: Whole wheat, enriched flour, durum, semolina, farina, couscous, gluten, spelt, barley malt, beer, seitan, graham flour, malt, and Brewer’s yeast. Think about how many products you consume on a daily basis that contains some of these ingredients. Most bread, pastas, cold cereals, crackers, cookies, and other baked snack goods contain one or more of these. Some foods may contain gluten sometimes, but not always. It depends on how and where the product was made. This can be very frustrating for the gluten-free shopper. A few food ingredients that may or may not contain gluten include: modified food starch, dextrin, miso, and “natural flavorings”. For example, modified food starch can be made with wheat, rice, corn, potato, or tapioca, depending on the manufacturer.
Someone trying to follow a completely gluten free diet must learn to examine label ingredients very carefully and contact the food manufacturer for questionable ingredients. It is important to understand that food manufacturers can change food ingredients without your knowledge. Celiac.com does have an extensive list of safe and forbidden foods as well as a downloadable database that it updates regularly.
What You Can Eat
If the list of gluten-containing foods seems daunting, just think about all the foods that can be eaten on a wheat and gluten free diet. Fruits, vegetables, meats, fish, eggs, beans, nuts, seeds, rice, corn, potatoes, buckwheat, quinoa, millet, amaranth, wine, milk, yogurt, and most cheeses can all be included in the diet.
There are a growing number of gluten free products available that will still allow you to enjoy your favorite foods. Breads, pastas, pancakes, and other baked goods can all be made to fit a gluten free diet. Gluten Free Pantry Favorite Sandwich Bread is just one of many gluten free breads on the market. Gluten-free cookbooks can help give you ideas for recipes and meals while gluten free mixes can save you some time and money. A couple of popular mixes include Gluten Free Pantry Cake and Cookie Mix and Gluten Free Pantry Muffin and Scone Mix.
Get your family involved by having them try new recipes and products. You may find new favorite foods and dishes that you might not have otherwise tried! If your health depends on living a wheat and gluten free lifestyle, it can take some time to get adjusted to, but regaining your health and vitality are worth all the work.
Friday, June 15, 2007
My Favorite Traditional Foods Books - Cooking & Research
Favorite TF Books - cooking & research
by rstump on Fri May 25, 2007 5:30 pm
My all time fav cookbook is.....
The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods by Shannon Hayes
Wild Fermentation By Sandor Katz (AWESOME recipes)
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health by Klaus Kaufmann and Annelies Schoneck
Raw: The Uncook Book: New Vegetarian Food for Life by Juliano Brotman - not traditional...but great raw recipes
Dr. Mercola's Total Health Program by Mercola - good cookbook for those who are gluten/grain free and traditional foods
Eat Fat Lose Fat: The Coconut Diet By Fallon & Enig Great coconut recipes & wonderful research instructions. I call this one WAP/NT for dummies. Easily walks you thru a transition into at traditional foods diet....via sources, your kitchen and your cooking.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon - The basic research and recipes for following a traditional foods diet and specifically the recommendation of the Weston A Price Foundation
Coconut Lover's Cookbook by Bruce Fife - great coconut recipes
Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife
Other Resources
Cholesterol Myths by Uffe Ravnskov, MD, PhD
Nutrition & Physical Degeneration by Dr. Price - The BEST!
The Whole Soy Story: The Dark Side of America's Favorite Health Food By Kaayla T. Daniel, PhD - Isn't it time you learned the truth about soy that scientists know, that you need to know and that the soy industry has tried to supress? The Whole Soy Story presents and interprets the often contradictory evidence on soy and disease to determine what studies are valid, which justify hope, which are mere hype - and why.
The Maker's Diet: The 40-day health experience that will change your life forever by Jordan S. Rubin - The author is a doctor of naturopathic medicine and certified nutritional consultant. His long journey back to health from severe Crohn's disease launched his crusade to help others. He combines biblical wisdom, scientific knowledge, practical solutions, with his own personal life experience to craft a plan for eating. For Rubin, there are two criteria for him to eat a food. Number one, it had to be created by God as a food. Number two, it needs to be consumed in the form that is compatible for the human body—in the form that God created it.
Flouride Deception By Bryson
Untold Story of Milk, The: Green Pastures, Contented Cows and Raw Dairy Foods, by Ron Schmid, ND (very eye opening book about factory farms vs. small dairy farms)
The Milk Book by William Campbell Douglass, MD
Real Food: What we eat and why by Planck
Schwarzbein Principle, The by Diana Schwarzbein, MD, and Nancy Deville (great thyroid info)
Four Fold Path to Healing by Dr. Cowen - wonderful book....great info on diseases & feeding children.
Traditional Foods Are Your Best Medicine by Ron Schmid
The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children by Carol N. Simontacchi
Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall
Holy Cows & Hog Heaven: The Food Buyer's Guide to Farm Friendly Food by Joel Salatin - teaches the consumer about farming, so that both farmer and consumer can partner together to support a healthier food system. This book will teach you what to look for when you buy your food directly from the farmer, as well as what questions to ask the farmer, your grocer, and your government.
Pasture Perfect by Jo Robinson - specifically on why GRASS-FED is SO important for animal products...includes recipes, research and a how to guide on finding your own resources.
Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser. - looks at the fast food industry across the nation, unearthing a trove of fascinating, unsettling truths about how fast-food restaurants have led to the standardization of American culture, widespread obesity, urban sprawl and more.
The Omnivore's Dilemma: A natural history of four meals by Michael Pollan - What should we eat? Anthropologists call this question the omnivore's dilemma. In our past, this often meant distinguishing between which wild plants were safe to eat, and which ones would make us sick or even kill us. While we may want to believe that we have evolved beyond this point, Michael Pollan’s new book shows us that this is not true. As we view the slick displays at our supermarkets and fast food restaurants, we still have to worry about which of these foods might kill us. In addition, our food choices have enormous consequences for the health of the environment as well.
by rstump on Fri May 25, 2007 5:30 pm
My all time fav cookbook is.....
The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods by Shannon Hayes
Wild Fermentation By Sandor Katz (AWESOME recipes)
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health by Klaus Kaufmann and Annelies Schoneck
Raw: The Uncook Book: New Vegetarian Food for Life by Juliano Brotman - not traditional...but great raw recipes
Dr. Mercola's Total Health Program by Mercola - good cookbook for those who are gluten/grain free and traditional foods
Eat Fat Lose Fat: The Coconut Diet By Fallon & Enig Great coconut recipes & wonderful research instructions. I call this one WAP/NT for dummies. Easily walks you thru a transition into at traditional foods diet....via sources, your kitchen and your cooking.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon - The basic research and recipes for following a traditional foods diet and specifically the recommendation of the Weston A Price Foundation
Coconut Lover's Cookbook by Bruce Fife - great coconut recipes
Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife
Other Resources
Cholesterol Myths by Uffe Ravnskov, MD, PhD
Nutrition & Physical Degeneration by Dr. Price - The BEST!
The Whole Soy Story: The Dark Side of America's Favorite Health Food By Kaayla T. Daniel, PhD - Isn't it time you learned the truth about soy that scientists know, that you need to know and that the soy industry has tried to supress? The Whole Soy Story presents and interprets the often contradictory evidence on soy and disease to determine what studies are valid, which justify hope, which are mere hype - and why.
The Maker's Diet: The 40-day health experience that will change your life forever by Jordan S. Rubin - The author is a doctor of naturopathic medicine and certified nutritional consultant. His long journey back to health from severe Crohn's disease launched his crusade to help others. He combines biblical wisdom, scientific knowledge, practical solutions, with his own personal life experience to craft a plan for eating. For Rubin, there are two criteria for him to eat a food. Number one, it had to be created by God as a food. Number two, it needs to be consumed in the form that is compatible for the human body—in the form that God created it.
Flouride Deception By Bryson
Untold Story of Milk, The: Green Pastures, Contented Cows and Raw Dairy Foods, by Ron Schmid, ND (very eye opening book about factory farms vs. small dairy farms)
The Milk Book by William Campbell Douglass, MD
Real Food: What we eat and why by Planck
Schwarzbein Principle, The by Diana Schwarzbein, MD, and Nancy Deville (great thyroid info)
Four Fold Path to Healing by Dr. Cowen - wonderful book....great info on diseases & feeding children.
Traditional Foods Are Your Best Medicine by Ron Schmid
The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children by Carol N. Simontacchi
Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall
Holy Cows & Hog Heaven: The Food Buyer's Guide to Farm Friendly Food by Joel Salatin - teaches the consumer about farming, so that both farmer and consumer can partner together to support a healthier food system. This book will teach you what to look for when you buy your food directly from the farmer, as well as what questions to ask the farmer, your grocer, and your government.
Pasture Perfect by Jo Robinson - specifically on why GRASS-FED is SO important for animal products...includes recipes, research and a how to guide on finding your own resources.
Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser. - looks at the fast food industry across the nation, unearthing a trove of fascinating, unsettling truths about how fast-food restaurants have led to the standardization of American culture, widespread obesity, urban sprawl and more.
The Omnivore's Dilemma: A natural history of four meals by Michael Pollan - What should we eat? Anthropologists call this question the omnivore's dilemma. In our past, this often meant distinguishing between which wild plants were safe to eat, and which ones would make us sick or even kill us. While we may want to believe that we have evolved beyond this point, Michael Pollan’s new book shows us that this is not true. As we view the slick displays at our supermarkets and fast food restaurants, we still have to worry about which of these foods might kill us. In addition, our food choices have enormous consequences for the health of the environment as well.
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