What's Milk Got? - Health Risks and Environmental Issues

Townsend Letter for Doctors and Patients, Oct, 2002 by Rose Marie Williams

Dairy products make up a whopping 40% of the American diet, with all other foods (grains, meats, fruits and vegetables) making up the balance. Dairy is everywhere on the American scene -- cream cheese or butter on bagels, cream in coffee, the new lattes, cheeseburgers, milk shakes, ice cream, buttered toasted cheese sandwiches, tacos with melted cheese, baked potato with sour cream, and America's favorite foods -- pizza and cheesecake. In fact, the bulk of New York State dairy is processed into mozzarella cheese, because of high demand. There's no denying cheese tastes good, and we love it. But is it good for us? This topic will be continued in a future article.

References

(1.) Price, Weston, DDS, Nutrition and Physical Degeneration, Keats Pub. Inc., CT, 1989.

(2.) Cohen, Rbt., Milk, the Deadly Poison, Argus Pub. Inc., NJ, 1998.

(3.) "Relief for Ear Infections," Natural Healing Miami Dade Edit., June 2002.

(4.) Kradjian, Rbt., MD, The Milk Letter: A Message To My Patients, www.afpafitness.com/MILKDOC.HTM, Feb. 7, 1999.

(5.) Whitaker, Julian, MD, Health and Healing, vol. 6, No. March 1996.

(6.) "Lactose Intolerance Actually Normal," Sun Sentinel of South FL., Feb. 24, 2002,

(7.) Brown, Ellen, JD, Hansen, Richard, DMD, FACAD, The Key To Ultimate Health, Advanced Health Research, Pub., CA, 2000.

(8.) Health Science Institute, Nov 2002.

(9.) Jacobsen, Michael, at al, Safe Food, Center for Science in the Public Interest, Living Planet Press, CA, 1991.