Moooore about milk

It is a true statement that raw dairy products are superior to pasteurized, but they're both detrimental to your health.

Let's first take a look at pasteurization.

Pasteurization came about in the late 1800's when the milk supply was dirty and people were getting sick and dying from it. There was a definite need to clean up the milk, so it was thought that heating the milk to 170 degrees would take care of the problem.

Not true.

Pasteurized milk can still be filthy. It can have hair, soot, dust, dirt, feces, perspiration or insects in it--pasteurization does nothing to remove any of those.

Pasteurization isn't even a guarantee that your milk won't have salmonella in it.

What pasteurization does do is kill the milk. That's right--enzymes and nutrients are completely destroyed when the milk is heated. In studies where calves were fed nothing but pasteurized milk, they died! And they're the animal the milk is designed for!

Another thing pasteurization does is give milk a longer shelf life--very attractive to milk producers who want to mass produce and ship it. But instead of souring like raw milk does (where you know with one sniff it's bad), pasteurized milk just rots and putrefies and you can't necessarily tell by its smell or taste.

Pasteurized milk is rancid long before it smells bad, so the chances of your drinking rotten milk are extremely good. Yum yum.

Now for the issue of raw versus pasteurized: Raw milk is superior to pasteurized milk. At least with raw milk, you're getting it in its original state (not killed from pasteurization) with the naturally occurring enzymes and nutrients. Plus there's no question when it's gone bad because the smell will knock you over.

But raw or pasteurized, milk is still an acid-forming food, it's high in cholesterol and fat and has absolutely no fiber--a horrible combination according to any recognized authority on nutrition.

Raw or pasteurized, milk is still mucus creating in the body. And by age 3 or 4, our digestive tracts lack the enzymes (rennin and lactase) that are necessary to digest it. So the stomach goes into overdrive, secreting acid over and over trying to digest something it can't digest.

"Milk--it does a body good." HA!

And last but not least, no dairy products--raw or pasteurized--are necessary for calcium. Every type of plant that grows in the ground gets calcium from the soil. You eat the plant, you get the calcium. Simple.

And you get it in a form that can be used by the body—in an alkaline food--not in an acid-forming food like milk where your body needs to use that calcium and more from your bones and organs to neutralize the acid.

That's how cows do it! They eat grass; they're enormous and have all the calcium they need.

Think about this: If milk were the best source of calcium, then why is it that the US, a country that consumes over 300 pounds of dairy products per person each year, has the highest rate of osteoporosis in the world?

And in other countries where milk consumption is extremely low or none, osteoporosis is practically non-existent.

Don't be fooled by the lies of the Dairy Council any longer. Milk--raw or pasteurized--is not a health food. It causes sickness and disease. And it's not a good source of calcium.

Ignore the ads with the celebrities and their painted-on milk moustaches. They get paid to say they drink milk, you know.
Learn about healthy milk alternatives and eat delicious meals featuring alkaline, calcium-rich foods.And even if you're a die-hard dairy lover that won't give it up, you'll learn how to eat it to minimize its harmful effects.

The Perfect Father's Day Meal Subscribe

Father's Day is this Sunday, and I would like to wish a very "Happy Father's Day" in advance to all fathers, grandfathers, step-fathers, God fathers, foster fathers and fathers-to-be.

To make Father's Day even more perfect, here's a recipe that is a favorite of a very special "Dad" in my life--my husband Mike.

It will make a scrumptious dinner for dear old Dad, with a special bonus...
...NO PAIN afterwards!

How's that for a Father's Day gift?

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Seafood Stew Serves: 6
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1 large Vidalia onion, chopped
1/4 cup olive oil
3 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed
Pinch of crushed red pepper flakes
2 teaspoons dried oregano
1 teaspoon dried marjoram
3 tablespoons chopped fresh basil leaves (or 1 tablespoon dried)
2 cups bottled clam juice
1-28 oz. can crushed tomatoes
2/3 cup dry red wine
1 lb. firm white fish fillets (such as swordfish or orange roughy), cut into 1" cubes
1 pound scallops, rinsed and halved if very large
1 pound extra large shrimp, shelled and deveined
1 tablespoon fresh lemon juice
Salt and pepper to taste
Grated Parmesan or Romano cheese for garnish

Heat olive oil in a Dutch oven or soup pot over MEDIUM HEAT. Add onions and sauté 5 minutes. Add celery and peppers and sauté for 2 more minutes.

Stir in garlic, crushed red pepper flakes, oregano, marjoram and basil. Lower the heat, cover and cook for 2 minutes. Add the clam juice, tomatoes, and wine. Cover and simmer for 15 minutes.

Add the fish, scallops and shrimp, and cook until the seafood is just done - about 4-5 minutes. Stir in lemon juice and season with salt and pepper to taste.

Top with grated Parmesan or Romano cheese if desired.

Serve with tossed salad.

To your health,

Sherry Brescia