Dairy Archives - Dr. Leonard Coldwell.com : Dr. Leonard Coldwell.com

RSSAll Entries Tagged With: "Dairy"

Two Foods That May Sabotage Your Brain

mental health brainBy Kelly Brogan, M.D.

Could two of the most popular foods consumed in the West be a major cause of psychiatric disorders?

Could there be a food-based cure for schizophrenia, bipolar, and depressive disorders? It is my firm conviction that diet – both what it may be deficient in as well as its potential toxicity – can cause what we label as mental illness. In medical school, we learn about the mental repercussions of nutrient deficiencies such as Beriberi (thiamin), Pellagra (niacin), and B12-deficiency induced dementia. We know that minerals such as magnesium and zinc are critical cofactors for basic functions, and that fatty acids are essential in the support of cell membrane health.

I believe in a partnership with my patients; however, my most paternalistic mandate, as a psychiatrist, is that of a gluten and casein free dietary trial.

What’s that? they often ask.

Gluten, from the Latin, “glue” is a composite of proteins comprised of gliadin and glutenin, found in wheat, with similar ‘glutinous’ proteins known as prolamines found in related grains such as rye (secalin), corn (zein), and barley (horedin), and casein is the name for a family of proteins in mammalian milk.  How does this relate to the average patient scheduling an appointment with a psychiatrist? Is it possible that our modern, post-industrial foods – sugar, gluten, processed dairy, and genetically modified soy and corn are conspiring with nutrient deficiencies in an incendiary collaboration that will give rise to gut/brain pathology?

Gut-Brain Axis

If we accept an inflammatory model of mental illness as having the strongest prospects for guiding preventive medicine interventions and non-toxic, reparative treatment approaches, then we must look at underlying drivers of inflammation.

Immune activating and inflammatory proteins, such as those found in wheat and dairy products, may be critical triggers to consider. One of the mostly highly processed foods in our diet –  wheat – is almost exclusively rendered as high-glycemic flour, prepared with sugar, and often genetically modified vegetable oils which are oxidized (rancid). Dairy is homogenized and pasteurized, creating a dead, high-sugar liquid with distorted fats, denatured proteins and unabsorbable or thoroughly destroyed vitamins.

Cross-reactivity and stimulation of antibody response by foods like dairy, oats, corn, millet was examined in this study, suggesting that there is important overlap between grains and dairy. Why and how would these foods cause the problems that they do? There are a number of identified reasons for the disturbances caused by America’s darling duo, cheese and bread:

  • Fire in the Hole

Lectins in grains and nightshade plants, and proteins in dairy and gluten – namely casein, gliadin and glutenin – can trigger intestinal changes, local, and systemic inflammation. Only recently have we begun to understand how and why. In the case of gluten, zonulin-mediated permeability affords gut contents, including bacterial toxins, access to the bloodstream, where they can play a significant role in driving inflammation and associated psychiatric symptoms, as discussed here.

  • Bugging the Bugs

It turns out that diet can be a major determinant of what bugs are most active in our guts, and that the bacteria in our guts may also determine the degree to which we are sensitive to local inflammatory effects of gluten. Gut bacteria are the gatekeepers sounding the alarm by sending inflammatory messages to the rest of the body including the brain.

  • Molecular mimicry

When the immune system reacts to a perceived threat such as a food protein, antibodies formed in response may also bind to tissue in glands and organs that share overlapping amino acid sequences. Antibodies can be formed against brain cells, specifically, at times with permanent resultant damage. A study of 400 volunteers found that half of those who reacted to wheat also reacted to brain-based peptides, and the same was found in the subgroup reacting to dairy, suggesting a clustering of reactivity to both brain tissue and these foods.

  • The Pleasure of Pizza

Digested proteins from cow dairy and gluten, termed exorphins, interact with opiate receptors in the brain, which accounts for the potentially addictive quality of these foods, and the associated withdrawal when they are taken off the menu.

What does the evidence suggest?

Research into the etiology or cause of syndromes centers around two primary outcomes of interest – associative data that suggests a relationship between an exposure and a cluster of symptoms (% of people with gluten sensitivity who have psychiatric problems), and treatment data that suggests a causative role for that exposure based on the therapeutic effects of its removal (cutting out dairy leads to treatment of depression).

Suspect # 1: Gluten

Assessment of psychiatric pathology in celiac patients has supported a statistically significant incidence of anxiety (panic), depression (21% in this study), bipolar patients, and schizophrenia (27% in this study).[1] When we consider the available evidence base, we have to zoom out to appreciate its inherent limitations – antibody-mediated immune response is just one mechanism by which the body can be alerted to a perceived threat. If you ask to be screened for gluten intolerance, that screening will typically include antibodies to only alpha gliadin, endomesial antibody, and one type of tissue transglutaminase. This testing neglects the role of the innate immune system in non-celiac gluten enteropathy, an inflammatory disorder that often has extra-intestinal manifestations. According to gluten-researcher, Dr. Hadjivassiliou, “gluten sensitivity can be primarily, and at times, exclusively, a neurological disease”.

Since 1953, there have been observations linking schizophrenia and Celiac disease, suggesting that the role of the immune system plays prominently in this poorly understood disorder.

A recent study contributes to the literature suggesting a bidrectional relationship between schizophrenia and autoimmune diseases. In this Danish cohort, individuals with schizophrenia and infectious exposures (hospitalization), the incidence of autoimmune disease was almost 3x as frequent.

The role of antibody complexes feature prominently in the work of Severance et al. who have explored gluten and casein in mental illness, primarily in a cohort of recent onset schizophrenics, non-recent onset schizophrenics, and non-psychiatric controls. In this study, they use complement fixation as an indication of immune reactivity to food/immune complexes that disrupt cellular functioning, demonstrating that those with immune reactions were 4.36 times more likely to be chronic schizophrenics. There is speculation as to the significance of in utero exposure to these foods, and how this may lead to changes to brain modeling, also supported by this study which found a 70% increase in adult schizophrenia in those who had gliadin antibodies at birth.

Even more compelling is the following case presentation:

“a 33-year-old patient, with pre-existing diagnosis of ‘schizophrenic’ disorder, came to our observation for severe diarrhoea and weight loss. A gluten-free diet was started, resulting in a disappearance of psychiatric symptoms, and normalization of histological duodenal findings and of SPECT pattern.”

This means that someone avoided a lifetime of medication with antipsychotics by eliminating gluten from their diet.

In a related report, a case series of three patients treated for depressive syndromes without active intestinal complaints experienced resolution of symptoms on a gluten free diet within 2-3 months, including one patient who was medicated during pregnancy and was able to stop medication within 2 months of dietary change

But I don’t have Celiac!

When I suggest elimination of gluten to patients, they sometimes tell me that they have already been tested, and “don’t have Celiac”. The limitations of currently available conventional testing are very real as most physicians who do a “Celiac panel” are only testing for alpha gliadin, tissue transglutaminase 2, and endomesial antibody, a small portion of the potential immune responses to this food. In a grain consisting of 6 sets of chromosomes, capable of producing greater than 23,000 proteins, this testing may just be too small a window into a very complex space. In one study, inflammatory response was noted in healthy volunteers, suggesting that gluten may cause reactions in everyone.

Suspect # 2 Dairy

The molecular similarity between gluten and casein makes them coconspirators. With quantitatively less literature; however, dairy immune provocation appears to be more variable from person to person. In cow dairy, there are 6 types of protein milk – 4 casein comprising 80% and 2 whey. Within the casein category, A1-beta casein is most commonly present in American cows (Holstein) and is thought to represent a mutated form of the protein, only 5,000 years old. Casomorphin, an opiate-stimulating compound, is released from A1-beta casein. A2-beta casein is found in the milk of sheep, goats, and Jersey cows.

Severence et al. have also identified elevated antibodies to alpha, kappa, and whole casein in new onset and treated schizophrenic patients, stating:

The elevated IgG and unique patterns of antibody specificity to bovine casein among diagnostic groups provide a rationale for clinical trials to evaluate efficacies of dietary modifications in individuals with neuropsychiatric diseases.”

In patients with casein antibodies, there was a 7-8x increase in the diagnosis of schizophrenia, and they have similarly demonstrated a 3-5x increased risk of Bipolar disorder in patients with casein antibodies (IgG), stating:

“anti-casein IgG associations with bipolar I diagnoses, psychotic symptom history, and mania severity scores suggest that casein-related immune activation may relate to the psychosis and mania components of this mood disorder.”

Beyond direct brain stimulation and poor digestion with local inflammation, cow dairy may also be a source of folate antibodies which can gum up receptors responsible for transporting this critical nutrient to the brain. This study established a linear relationship between these antibodies and exposure to milk – demonstrating resolution of antibodies on a milk-free diet and return with reintroduction of milk.

Gluten and casein free diets have been systematically studied in the autistic population, including in randomized trials; however, no such study design could account for the potential high yield outcomes in any given individual. For this reason, I recommend an empirical trial of at least one month in all individuals struggling with psychiatric symptoms. There are many wonderful and freely available guides to converting to a gluten free life, but the basic principle is to eliminate rye, barley, wheat, and unspecified oats.  The difficulty is in identifying the hidden sources of gluten in sauces, condiments, soups, and flavorings.  Essentially, going gluten-free should mean eliminating processed food from your life, which is why I have a low threshold to also recommend elimination of co-reactive foods like dairy (casein), corn, soy, and in some cases legumes (including peanuts), and gluten free grains like rice and millet. Dairy elimination would include all milk-based foods and products including yogurt, cheese, and ice cream. Think of these changes as a prescription for brain healing and for bringing your wellness onto a higher plane.

Learn more by visiting the GreenMedInfo databases on Wheat and Cow’s Milk proteins.

Originally posted: https://wakeup-world.com/2019/04/12/two-foods-that-may-sabotage-your-brain-2/

What Are The Differences Between Meat, Soy, Whey, Dairy, Hemp and Other Proteins?

proteinBy Natasha Longo

There’s so much hype around getting enough protein that few of us stop and think about what type of protein we’re ingesting and the differences that exist between different proteins. What’s the difference between animal and vegetable protein? Which has more usable protein? Which is more efficient or healthier and does it matter?

Proteins are macronutrients that people must consume in abundance to meet the body’s need for tissue synthesis and repair. Protein makes up about 20 percent of the weight of the heart, skeletal muscles and liver, and 10 percent of brain tissue. The quality of protein you consume can significantly affect your health. With an increasing number of vegans and vegetarians, the quality of protein in vegetable versus animal sources is a prevalent topic.

Even though animal protein is “more complete” than many vegetable proteins, it does not automatically make it better. For example, beef contains only about 20% usable protein. Spirulina and chlorella, on the other hand, average 75-80% usable protein — and these vegan options are just as complete and just as bioavailable. Combine the right yellow pea and rice protein and you can hit numbers approaching 85-90% usable protein — again with high protein bioavailability.

The primary difference between animal and plant proteins is their amino acid profiles and it is those profiles that direct the rates at which the absorbed amino acids are put to use within the body. Some animal based proteins are more similar to human proteins, and may be used more rapidly than plant proteins, however that doesn’t mean they will be efficiently used. When we restore any deficient amino acids in a plant protein, we get a response rate equivalent to animal proteins.

Another factor to consider when we compare proteins is that there really is no such “thing” as dairy protein or whey protein or soy protein or any other “type” of protein, for that matter. Each source of protein is actually a conglomeration of several protein fractions that we lump together under their source name. Dairy protein, for example, actually describes a group of proteins that includes casein.

The efficiency, or degree to which dietary proteins can be used for building parts of the human body, is determined by five primary factors.

  1. The type and relative amounts of amino acids — particularly any shortage of a needed essential amino acid.
  2. The size and structure of the protein molecule itself. (This relates to our discussion of protein fractions immediately above.)
  3. The amount of branched chain amino acids (BCCAs) present. BCCAs are defined by their unique structure and include leucine, isoleucine, and valine. These three amino acids are special in that they are metabolized in the muscle as opposed to the liver. The greater their presence in a protein, the higher the protein’s bioavailability.
    • Leucine is the most readily oxidized BCAA and therefore the most effective at causing insulin secretion from the pancreas. It should be noted that too much leucine can disrupt the tryptophan/niacin pathway and contribute to pellagra. It may also increase ammonia levels in the body.
    • Isoleucine stabilizes and regulates blood sugar and energy levels.
    • Valine assists in muscle metabolism, tissue repair and the maintenance of proper nitrogen balance in the body. However, too much valine can cause crawling sensations in your skin and hallucinations.
  4. How the protein comes packaged with other components such as pectin that may inhibit its digestion.
  5. The lack of enzymes necessary for the breakdown of that particular protein.

But beyond bioavailability, we also need to consider factors such as allergies and digestive problems such as gas, bloating, and constipation. In truth, it doesn’t matter how “good” a protein is if you can’t eat it.

Protein bioavailability has much to do with the type and relative amounts of amino acids present in a particular protein molecule. Yes, the body has the ability to convert and make many of the amino acids it needs, but the nine essential amino acids cannot be manufactured by the body and must be supplied by the food we eat. Most animal proteins, by definition, contain all of the essential amino acids in sufficient amounts. The protein of cereals, most beans, and vegetables may contain all the essential amino acids, but the amounts in these plant foods is often less than ideal, particularly the branch chain amino acids. However, this is easy to compensate for, and it is possible to get plant proteins that are extremely concentrated.

It’s important to note, that almost all foods have protein. Not only do your nuts, seeds, legumes, and animal products have protein, but so do your grains, vegetables, and fruits. If you eat a largely plant based diet and count on these foods to provide you with the protein you need, focus on eating a variety of foods at each meal. If you pair different plant based products together you are more apt to make an incomplete protein meal more complete.

With that in mind, let’s take a look at the primary sources of protein and their pros and cons.

Animal Versus Vegetable Protein

Without going into an opinion on the morality or ethicality of eating meat. The purpose here is merely to evaluate the health value of different protein sources, particularly as they relate to their use as a “supplemental” protein source.

Protein bioavailability has much to do with the type and relative amounts of amino acids present in a particular protein molecule. Yes, the body has the ability to convert and make many of the amino acids it needs, but the nine essential amino acids cannot be manufactured by the body and must be supplied by the food we eat. Most animal proteins, by definition, contain all of the essential amino acids in sufficient amounts. The protein of cereals, most beans, and vegetables may contain all the essential amino acids, but the amounts in these plant foods is often less than ideal, particularly the branch chain amino acids. However, this is easy to compensate for, and it is possible to get plant proteins that are extremely concentrated. With that in mind, let’s take a look at the primary sources of protein and their pros and cons.

Meat Protein

When most people in the developed world think protein, they think beef. We’re talking steaks, hamburgers, hot dogs, roast beef. We’re talking “hungry man food.” If you have any doubt, just look at pictures of a training table for most athletes. But how good is meat as a primary source of healthy protein?

On the plus side, meat protein is complete. It contains all the essential amino acids. And it’s not particularly allergenic. On the other hand, it’s not particularly concentrated — containing only about 20% usable protein by weight. And meat protein is not particularly nutrient dense, inflicting a significant number of calories on your body along with the protein. It also tends to promote colon cancer — particularly if grilled at high temperatures. And unless you’re buying organic grass fed beef (you absolutely want organic), it also comes complete with high levels of antibiotics, pesticides, hormones, an unhealthy ratio of Omega-6 to Omega-3 fatty acids, and the risk of E. coli contamination — not to mention high levels of saturated fat.

Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. It can make seriously decayed meat look fresh for weeks.

You’ll get about 23 grams of protein in a three ounce serving of beef, along with about 15 grams of fat. The biological value is about 70, and the net protein utilization is about 73.

Poultry Protein

Chicken and turkey are considered the “lighter,” “less expensive” alternatives to beef. And in fact, lean turkey or chicken, without the skin, will provide about 27 grams of protein in a three ounce serving, along with about 2-3 grams of fat. Poultry has a biological value of about 80.

But unless you’re eating organic, chicken protein, it also contains large amounts of antibiotics, arsenic (oh yes, it’s a government approved additive), and of course chicken leukosis cancer tumors.

Fish Protein

Fish is a good high protein food. It contains reasonable amounts of quality protein, virtually no carbohydrates, and little saturated fat. Although the amount of fat and protein are about equal (5 grams in a 3 ounce serving), the fats tend to be highly beneficial Omega-3 fatty acids. Depending on the type of fish, its biological value ranges from 70-80, and it has a net protein utilization of 81, about the same as that found in poultry.

Unfortunately, if wild caught, it’s likely to have high levels of mercury, and if farm-raised, high levels of antibiotics and dioxin.

Seafood is one of our last wild food sources. Fish are a vital part of many people’s diets because of potential health benefits, fresh taste and the connection that fish give us to our oceans and coasts. Around half of the world’s seafood, however, now comes from farms rather than from the wild. In some of these farms, fish are grown in crowded, polluting cages and may be fattened on commercially prepared diets. (Read: Factory-Fed Fish: How The Soy Industry is Expanding Into The Sea)

Pork Protein

Back in the late 80’s television ads helped to turn around declining demand for pork. The National Pork Board launched their remarkable repositioning campaign, “Pork, The Other White Meat.” It worked. The campaign effectively made people equate pork to chicken, as opposed to beef.

Then came the bird flu scare, and suddenly any association with chicken was unacceptable as millions of chickens were being slaughtered worldwide to prevent the spread of avian flu. At that point, the pork producers launched their, “Pork, It’s Not Chicken” campaign.

That said:

  • The old dictum that pork is unhealthier than beef or chicken simply is no longer true — unless you are still eating pork raised in a third world country that allows pigs to feed on garbage — or corpses for any of you who saw the movie Snatch.
  • Also, the old myth that pork is more indigestible than meat is likewise not true. That was just another way to warn people off pork when it was garbage fed. In fact, pork is slightly more digestible than beef.
  • But it’s also slightly higher in fat.
  • It has all of the other problems associated with meat — high in antibiotics, etc.
  • And “free range pork” is remarkably rare. Virtually all of the pork available in the United States comes from animal factories that are inherently cruel, literally driving the animals mad in response to their “living” conditions.

Milk Protein

The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) estimate that 30 to 50 million Americans are lactose intolerant. These are people who cannot digest lactose, the sugar found in dairy products. According to the FDA, symptoms include gas, stomach cramps, diarrhea, etc. However, many others are also allergic to dairy products (lactose intolerance is not technically an allergy), specifically the proteins found in milk. In any case, these poorly digested bovine antigens (substances that provoke an immune reaction) like casein become “allergens” in allergic individuals. Dairy products are one of the leading causes of food allergies, often revealed by diarrhea, constipation, and fatigue. Many cases of asthma and sinus infections are reported to be relieved and even eliminated by completely cutting out dairy. The exclusion of dairy in your diet, however, must be 100% to see any real benefit. An 8 oz glass of milk will provide 8-9 grams of protein and 5-10 grams of fat. It has biological value of 80-90 and a net protein utilization of about 81.

Whey Protein

When it comes to protein supplementation now, whey is king. It has pushed aside milk based protein supplements, egg proteins, and soy proteins to totally dominate the field. Why? Quite simply is has an extremely high biological value ranging from 90-100 for whey concentrate and from 100-150 for whey isolate. It’s also high in the branch chain amino acids and is quickly absorbed by the human body.

Unfortunately, it’s also highly allergenic. The problem isn’t lactose or casein (a major allergen in milk) since they are both either removed or at significantly reduced levels in whey. However, the main protein fractions in whey (beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin) are all highly allergenic. In addition, whey tends to have much more cholesterol in it than would normally be recommended.

A question worth considering is how many people are actually allergic to dairy and whey? Officially, that number is only about 1-3%. However, when you redefine that number to include anyone who generates extra mucous from eating dairy, suffers from constipation from eating dairy, or feels bloated after eating dairy, you’re probably looking at numbers closer to 60-70%. And if you actually expand the number to include anyone who suffers from mild systemic inflammation after eating dairy — and thus retention of water — some believe that number approaches 100%. There are no official studies to support these numbers; they are just the numbers that some people have seen who work with athletes, martial artists, and even bodybuilders.

And finally, whey contributes to two conditions, aminoacidemia and intestinal toxemia. Check out our page on “protein concerns” for more information.

As a side note, the entire whey industry results from a desire to extract commercial value from what was once a waste product of the cheese industry. When you curdle milk to make cheese, it splits the milk into two components, curds and whey. The curd is the “solid” part that’s used to make cheese. The liquid whey used to be considered a waste product, but then manufacturers began to heat the whey to evaporate the water and concentrate the protein in it. Now, there are more advanced filtration techniques available to concentrate the protein down and leave it in forms, such as whey isolate, that are more readily used by the body. But it still has many of the same problems.

Egg Protein

At one time, before sophisticated whey processing emerged, eggs were considered the optimum protein supplement. In fact, the whole biological value scale is based on egg protein ranking a benchmark 100. However, eggs are arguably the most allergenic of all proteins. Oh, and for those of you who eat only egg whites, it should be noted that the allergenic proteins are concentrated in the egg whites.

Egg Whites Versus Whole Eggs

Okay, while we’re on the subject, let’s talk about the myths associated with eggs.

First of all, contrary to popular belief, because whole eggs have a better amino acid profile than egg whites, the protein is more bioavailable in whole eggs than in egg whites. Whole eggs are also much more nutrient dense than egg whites since egg yolks contain all of the vitamins, minerals, antioxidants, and Omega-3 fatty acids (if you’re eating free range chicken eggs). In fact, other than protein, egg whites are pretty much nutrient dead. And as for cholesterol concerns, recent studies do not support them.

But, all that said, the protein in eggs can be highly allergenic.

Soy Protein

Soy protein is not an effective alternative. It is high in allergens (some 28 different proteins present in soy have been found to bind to IgE antibodies). It’s also worth noting that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become. Soy also blocks the absorption of important minerals such as calcium unless the phytates have been removed, and soy contains high levels of phytoestrogens, which although beneficial in moderate amounts, can be counter-productive in large amounts — particularly for children.

In addition, although its biological value is not bad at 70-80, it’s net protein utilization at 61 is quite low. In fact, unless it has been fermented, soy protein contains potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. This can create significant amounts of gas, in addition to promoting pathological conditions of the pancreas, including cancer. As a side note, soy protein was once considered a waste product of the soy oil industry and used almost exclusively as cattle feed.

Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of proceesed foods, and also sold as an over the counter health food supplement. Scientists claim it benefits our cardiovascular health, metabolism, memory, cognitive function, liver function, and even physical and athletic perfomance. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.

Chlorella Protein

Although it looks similar, chlorella is an entirely separate plant from spirulina and blue green algae. In fact, it belongs to an entirely different kingdom and phylum.

Hemp Seed Protein

Hemp seed protein has some unique features. First, 65% of the total protein content of hemp seed comes from the globular protein edestin, which is easily digested, absorbed, and utilized by the human body. As a side note, it closely resembles the globulin found in human blood plasma, which is vital to maintaining a healthy immune system. As such, edestin has the unique ability to stimulate the manufacture of antibodies against foreign invaders. It is also hypoallergenic.

As a complete food, hemp seed is great, one of the super foods, but as a protein supplement, less so. As straight ground hemp seed, it is only about 30% protein. Even in concentrated form it will only push to around 50% protein. Also, although the proteins in hemp (edestin and albumin) are great immune builders, they are less effective as muscle builders.

Like other oil seeds, the hemp nut consists mainly of oil (typically 44%), protein (33%) and dietary fiber and other carbohydrates (12%, predominantly from residues of the hull). In addition, the nut contains vitamins (particularly the tocopherols and tocotrienols of the Vitamin E complex), phytosterols and trace minerals. Overall, hemp’s main nutritional advantage over other seeds lies in the composition of its oil, i.e. its fatty acid profile, and in its protein which contains all of the essential amino acids in nutritionally significant amounts and in a desirable ratio.

Buckwheat, millet, beans, etc.

Yes, a number of grains and beans are technically complete proteins and can serve as a foundational protein for vegetarian diets. However, they tend to be unbalanced in their amino acid ratios. This means that you have to eat them in proper combinations — and you have to eat more of them than of animal proteins to obtain an equivalent value.

They are great for what they are (foundational foods), but they are not adequate for use as a “protein supplement” as required by athletes, people looking to lose weight, senior citizens, or people looking to recover from a prolonged illness. To build muscle mass, you need a more concentrated source of protein and a better mix of branch chain amino acids.

Conventional cereals are filled with soy and wheat which have been largely modified from their ancient and original forms. Consequently, the digestibility for many cereals is poor and health consequences are detrimental. Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycemic response in breakfast cereals spelling new opportunities for manufacturers.

Cyanobacteria protein: spirulina and blue green algae

Spirulina is one of the great super foods. It is approximately 65 to 71 percent complete protein in its natural state. This is higher than virtually any other unprocessed food. (Note: whey protein, for example, has to be extracted and concentrated from dairy to reach higher levels.) And unlike most other forms of protein, the protein in spirulina is 85-95% digestible; again, one of the highest levels available. And finally, since spirulina has no cellulose in its cell walls, it is extremely easy for the body to break it down. In fact, its amino acids are delivered to the body for almost instant absorption.

So what’s wrong with it?

First, it’s not inexpensive. Klamath Lake blue green algae (a close cousin of spirulina — they’re both cyanobacteria) runs $40-80 a lb. Generic spirulina runs $15-40 a lb.

But $15 a lb would not be too much to pay for a high quality protein source, except for the taste — somewhere between seaweed and grass. In small amounts, 1-4 grams a day in capsule form, it’s easy enough to take. But if you’re an athlete or bodybuilder or someone looking to recover from injury or illness and looking for 70-200 mg a day of protein, eating that much seaweed and grass could be tough for most people to manage.

And finally, about 30% of the worlds’ population can’t handle spirulina — being either allergic to it, or suffering from toxins present in the spirulina that may have been absorbed from the water in which the spirulina is grown. (This is particularly a problem with algae grown in public bodies of water such as Klamath Lake, which are boating lakes.)

Rice And Yellow Pea Protein

A combination of rice and yellow pea protein might sound unappetizing to some. And, in fact, straight rice protein tends to be chalky in texture and unpleasantly blah in taste. But if done right, the combination of rice and pea protein actually provides one of the best tasting protein concentrates available. With that in mind…

Rice Protein

Standard cooked rice has a protein content of only 5%-7%. To make concentrated rice protein, whole brown rice is ground into flour, then mixed with water. Natural enzymes are then added sequentially to break down and separate out the carbohydrates and fibers from the protein portion of the slurry. Since the process is enzyme based, temperature must be kept low to preserve the enzyme activity levels. Low temperature and chemical free processing prevent the denaturing of amino acids, as is frequently seen in soy and dairy processing. The end product is 80-90% pure, hypoallergenic, easily digested protein. After four hours, the body digests over 86% of all ingested rice protein, compared with about 57% for soy. In the end, rice protein has a biological value of between 70-80, a net protein utilization of about 76, and a total absorption ration of some 98%.

Note: rice protein is high in the amino acids cysteine and methionine, but tends to be low in lysine, which negatively impacts its bioavailability. If you can raise its lysine levels, you can dramatically increase its bioavailability.

Pea Protein

When it comes to perception, more people have a problem with the “idea” of pea protein than with rice protein. But in fact, pea protein has a very mild, pleasantly sweet taste. It’s one of the better tasting proteins. Pea protein is the concentrated natural protein fraction of yellow peas. The process used for concentrating pea protein is water based, making the end product very “natural.”

The Beneficial Combination of Rice and Pea Proteins

As mentioned above, rice protein is high in cysteine and methionine, but tends to be low in lysine. Yellow pea protein, on the other hand, tends to be low in the sulfur containing amino acids, cysteine and methionine — but high in lysine. The bottom line is that when used in combination, rice protein and yellow pea protein offer a Protein Efficiency Ratio that begins to rival dairy and egg — but without their potential to promote allergic reactions. In addition, the texture of pea protein helps smooth out the “chalkiness” of rice protein. Like rice protein, it is hypoallergenic and easily digested.


Recommended articles by Natasha Longo:

About the author:

Natasha Longo  has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

This article was reposted with permission from preventdisease.com.

France Proposes Mandatory Labeling For Meat And Dairy From Animals Raised On GMO Feed

GMOBy Brandon Turbeville

Surprisingly, many French politicians have supported a new proposal for the mandatory labeling of both meat and dairy products produced from animals raised on genetically modified feed.

The proposal for mandatory labeling is listed in the first draft of French President Emmanuel Macron’s Food and Agriculture Bill, which is currently being debated in the French parliament.

The bill, as it currently stands, will also require labels to include details of the pesticides used on fruit and vegetables.

France Nature Environment, a umbrella organization comprising a number of environmental groups, has championed a change in the labeling laws and are hailing the new law as a victory.

The bill is going to be put to the French Senate on June 26 for debate.

If the Senate accepts the bill, the labeling laws will start in January, 2023.

Labels on the pack of food products would have to also include information on the conditions under which the animals were raised and whether or not they were fed GM feed.

As Philip Case of Farmers Weekly writes,

Patricia Thomas, director for Beyond GM, part of the Sustain food and farming alliance, believes the UK government should take note of the ruling in France.

“Most of the UK’s conventionally reared animals are given GM feed and meat, eggs, fish and dairy are one of the most common ways in which UK consumers come into contact with GMs,” said Ms Thomas.

“Labelling is an important start, especially given the strong opposition that the UK public has to eating GMs.”

Ms Thomas called on supermarkets to reinstate strong sourcing policies that reject GM-fed animal products.

She added: “Our government, too, needs to step up – with a coherent food and farming policy that produces food – rather than labels – that people can trust.”

GM Freeze carried out its own research in 2016 into the level of GM feed used in the UK supply chain in 2016, with its study Feed me the Truth.

The anti-GM lobby found all the UK’s top 10 supermarkets were stocking GM-fed products, including eggs, meat, dairy, poultry, red meat and farmed fish.

Waitrose, which has announced a new EU soya supply line, is stocking less GM-fed meat than the other UK supermarkets, the survey found. But it cannot guarantee that any individual product is non-GM fed, unless it is organic.

GM Freeze campaign director Liz O’Neill said:

We want to see strong regulation of GM across the food chain and information for consumers through the labelling of GM ingredients and the use of GM feed.

People do want to know how their food is produced. Everyone should be able to find out about the provenance of their food.

Please help us out by sharing!

This article (France Proposes Mandatory Labeling for Meat and Dairy From Animals Raised on GMO Feed) was created by and appeared first at Natural BlazeIt can be reshared with attribution but MUST include link to homepage, bio, intact links and this message. Image 

Get a nifty FREE eBook – Like at Facebook, Twitter and Instagram. Can republish but MUST include author name + link back at the TOP, links and bio intact. Must include this message! 

brandonBrandon Turbeville – article archive here – is an author out of Florence, South Carolina. He is the author of six books, Codex Alimentarius — The End of Health Freedom7 Real Conspiracies,Five Sense Solutions and Dispatches From a Dissident, volume 1 and volume 2The Road to Damascus: The Anglo-American Assault on Syria,and The Difference it Makes: 36 Reasons Why Hillary Clinton Should Never Be President. Turbeville has published over 1,000 articles dealing on a wide variety of subjects including health, economics, government corruption, and civil liberties. Brandon Turbeville’s podcast Truth on The Tracks can be found every Monday night 9 pm EST at UCYTV. He is available for radio and TV interviews. Please contact activistpost (at) gmail.com.

Originally posted: https://www.naturalblaze.com/2018/06/france-proposes-mandatory-labeling-meat-dairy-gmo-feed.html

Coconut butter has Big Dairy running scared

Coconut-Food-ButterAs consumer habits continue to shift towards more plant-based foods, the dairy industry is feeling the threat. Analysts predict that dairy alternatives are projected to surpass $35 billion by 2024. While milk has been the primary product of the battleground du jour for Big Dairy, as seen in the recent Dairy Pride Act, a new threat is waiting on the horizon.

Most people are familiar with the health benefits of coconut oil, but now coconut butter is making waves in the natural food arena. Whereas coconut oil is extracted from the fruit, coconut butter is made from blending all parts of the coconut, including the flesh. Essentially the butter is taking the ground up, dried flesh of the fruit and pulverizing it into a silky smooth butter. This allows for the person consuming the butter to get the nourishment of not just the natural oil but the fiber from the coconut as well.

Aside from fiber coconut butter also contains potassium, magnesium, iron, and healthy fats. The butter provides several health benefits.

Boosts immunity

Coconut butter is a good source of lauric acid. This acid is helpful for boosting immunity and destroying harmful bacteria, viruses and fungi. It’s the same acid that’s found in breast milk that is responsible for developing the immune system to fight off viral and fungal infections.

Helps with weight loss

It increases your metabolism, which in turn helps you lose weight.

Protects skin

Coconut butter protects against free radicals that may be damaging to the skin. It’s also a great moisturizer as it’s able to penetrate into the deep layers of skin, strengthening the tissue. It can even help you reduce the look of aging by improving your skin’s elasticity.

Stabilizes blood sugar

By adding coconut butter to your diet, you can lower your glycemic index. This helps prevent your blood sugar levels from spiking. It also helps protect you from insulin resistance, which is associated with type II diabetes. (RELATED: Get more news like this at Fresh.news)

This dairy free alternative burns quickly, so it should not be used for stove top cooking on anything higher than a low heat. Coconut oil is still the better option for replacing dairy in that measure. Coconut butter works better as a replacement for butter as a condiment, spread, or baking ingredient as some people already do with almond butter or peanut butter. You can melt coconut butter and pour it over vegetables, add it to a smoothie, or even it spread it on toast.

Just like coconut oil, coconut butter also goes beyond providing benefits solely from ingestion and can be used topically as well. Some people have reported using the butter as a skin moisturizer, shaving cream, lip balm, massage oil, makeup remover, and a rash or burn soother. If you do decide to integrate coconut butter into your health and beauty routine, it is suggested that you should test a patch of skin first to rule out any sensitivity or possible allergic reaction to the product.

Coconut butter is already being touted as a superfood because of all the health benefits it provides. Though it is not meant to completely replace butter, which has received a bad reputation over the years despite some health benefits it may provide, it is always nice to have natural, plant-based options.





Originally Posted: http://www.naturalnews.com/2017-03-21-coconut-butter-has-big-dairy-running-scared.html


The seven most extreme childhood allergies coincide directly with vaccine ingredients

Asian-Girl-Vaccine-Shot-Flu-Doctor-ScaredDuring the first year of life children are injected with known carcinogens and neurotoxins. Then, children develop strange food allergies, some so severe they can’t even be in the room when someone takes out that food, like peanuts. Let’s take a hard look at vaccines like the MMR, DTaP and HPV, and see just what these extreme allergies root themselves in, sending the body into a panic when it senses that same allergen, thinking it might be INJECTED into muscle tissue again. The immune response is overwhelming. It’s fight or flight, and anytime you inject processed emulsifiers, genetically modified bacteria, human albumin, MSG, egg protein, reduced animal hide and cartilage (gelatin), and heavy metal toxins, into your muscle tissue 50 times in less than seven years, you might stop wondering why you or your child has EXTREME ALLERGIES to the SAME EXACT ingredients used to manufacture the majority of today’s vaccines.

How many of the following extreme allergies do you, your spouse, or your children have? It only takes one bad reaction to kill you or maim your central nervous system or brain, for life:

1. Peanuts: Vaccines are prepared in peanut oil. DON’T THINK SO? Check now. It’s “non-disclosed” but the allergen is still present.

2. MSG (monosodium glutamate): This is a salt that’s so concentrated it can give babies brain damage. A migraine headache can be intensely painful for adults. Some have vomiting fits from high doses. MSG becomes a neurotoxin when injected.

3. Dairy–Casein: Many vaccines are “brewed” in casein, a form of dairy. Do people who are lactose intolerant think of this when they get a flu shot or vaccine? Most likely not.

4. Artificial Sweetener: Sorbitol is a synthetic artificial sweetener hundreds of times sweeter than sugar and it causes IBS because it metabolizes very slowly. Maybe that is why it is used in vaccines. Many doctors warn about fake sugars that the body can’t process getting stuck in vital cleansing organs. Artificial sweeteners can cause weight gain when consumed over time. What happens when you inject sorbitol into muscle tissue? No safety tests have been run, because the CDC doesn’t care.

5. Gelatin: This is all of the animal parts that don’t get sold as “meat” in the markets and fast food restaurants across America. Nearly all chewy candy-like gummy bears and gummy worms, and gelatin-coated supplements are derived from the collagen inside animals’ skin and bones, plus muscles, tendons, eyes, hoofs – everything gets melted down and reduced so much that it’s genetically mutated and marketed with genetically mutated corn sugar (or HFCS), to unsuspecting children all across the land. When injected into muscle tissue, gelatin poses the risk of infection from synthetic growth hormones and mad cow disease (BSE).

6. Thimerosal – a neurotoxic preservative – is comprised of about 50% mercury: Mercury causes autism AND THEY KNOW IT! A top scientist for the CDC has already blown the whistle on the whole sordid conspiracy and illegal cover up.

7. Egg protein: Vaccines are prepared in eggs. You can bet the eggs aren’t organic. Still wondering where your egg allergies came from?

What about severe peanut allergies?

The peanut antigen STILL PRESENT in many vaccines

Peanut oil has been used in vaccines since the 1960s, and because peanut oil does not SHOW UP in the final vaccine product, the manufacturers are allowed to leave it off the package inserts. That does NOT mean that the peanut antigen is not found in the product. Peanut oil is just one “growth medium”in which vaccine manufacturers grow bacteria and viruses for immunizations (before they weaken them with formaldehyde), like egg embryo (protein) and casein (milk). This is what they use to make MMR and influenza vaccines. It also says on the flu shot insert not to get more than one jab in a lifetime. Many children have horrible reactions to the formaldehyde, which is also commonly found in new clothing. Big question now lurking:

Do you know what peanuts and vaccines have in common? Answer: Thousands of people are allergic to both. The following was documented in 2010 by VacTruth:

What peanuts have in common with vaccines is something that very few healthcare consumers and medical doctors may be aware of: Peanut oil is a hidden and non-stated ingredient in the manufacture of children’s vaccines.

Sources for this article include:










Source: http://www.naturalnews.com/052760_vaccines_toxins_childhood_allergies.html

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

banana-split1-1200x800June is National Dairy Month and the usual constant advertising about how “milk does a body good” is in hyper-drive. Yes, we have all heard the claims about dairy being necessary for our health since the day we were born. Between medical professionals, political groups, dairy councils and media ads, we have all been taught that dairy is essential for healthy teeth, strong bones and building muscle.

It turns out, however, that none of that is true. See the 5 Health Claims about Cow’s Milk that You Need to Quit Believing. Dairy is not as healthy for us as we have been told. Plus, it releases adictive chemicals in our bodies that are similar to morphine, which explains the cravings we get when we try to give up cheese and other dairy products. Read Casein: The Disturbing Connection Between This Dairy Protein and Your Health to learn more. Of course, dairy is also harmful to animals and the planet. Yes, there are a lot of good reasons to ditch dairy.

The good news is that there are plant-based versions of every dairy product. More and more companies are making non-dairy products that taste just as good as, and often better than, their dairy counterparts. Plant-based milks, creams and cheeses are also healthier than dairy products. We can get all the protein, calcium and other nutrients we need from plant-based choices without any of the negative effects. It’s also easy to make our own non-dairy foods at home including cheese. Look at these 20 Amazing Vegan Cheeses You Can Make at Home.

Take a look at The 10 Most Helpful One Green Planet Articles for Dairy-Free Living and see why we should forget National Dairy Month and declare it National Dairy-Free Month instead. Here are 20 easy and delicious recipes that will show you it’s time to ditch the dairy.

1. How to Make Homemade Unsweetened Coconut Milk

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Sometimes the most affordable and healthy options are homemade like this Coconut Milk. Instead of a long list of ingredients you need only two: unsweetened coconut and water, and just three ingredients if you want to add vanilla. Plus anything you make at home contains love, and it doesn’t get any sweeter than that.

2. Vanilla Nut Coffee Creamer

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Would you like cream in your coffee? Yes, you would especially when it’s this Vanilla Nut Coffee Creamer that is free of dairy and refined sugars. It takes only 3 ingredients – non-dairy milk, cashews and dates – to make a delicious coffee creamer that’s better than any of those specialty flavored creamers you can buy.

3. Hazelnut Fig Milk (How to Make Fresh Nut Milk in Just 5 Minutes!)

How to Go Plant-Based in 5 Easy Steps

If you love milkshakes but are avoiding dairy, then take a look at this Hazelnut Fig Milk recipe. It will show you exactly how you can create fresh nut milk in just 5 minutes. With the addition of dried figs, vanilla, and just a pinch of salt, you’ve got a delicious and nutritious milk shake.

4. Cinnamon Coconut Yogurt

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Making your own yogurt is way easier than you think, and is definitely one of the best options to get your healthy dose of probiotics. This Cinnamon Coconut Yogurt is delicious for breakfast or a snack. You can also leave the cinnamon out if you want to use the yogurt in recipes.

5. Homemade Coconut Sour Cream

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

No need to skip the sour cream on your tacos or nachos. You can whip up this Homemade Coconut Sour Cream in minutes. It’s rich, creamy and perfect for Taco Tuesdays and all the other days of the week.

6. Garlic Herb Avocado Cashew Cream Cheese

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Since avocados are nature’s butter, why not let them make your homemade vegan cream cheese more luxurious? In this Garlic Herb Avocado Cashew Cream Cheese, avocados are combined with a thick cashew cream. Add savory garlic and herbs or strawberries, walnuts or whatever is in your favorite bagel spread.

7. Homemade Vegan Butter (Palm Oil-Free, Soy-Free)

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

You don’t need a churn to make your own Homemade Vegan Butter. Just put a few ingredients in your food processor and you will have a rich, creamy, buttery spread that is free of dairy and palm oil and can be used for cooking, baking or slathered on toast.

8. No-Bake Cookie Butter Cashew Cheesecakes

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This No-Bake Cookie Butter Cashew Cheesecake was inspired by a popular store-bought version that contains dairy milk. No need for dairy when you can have this creamy, amazing treat without it. Take that, dairy!

9. Vegan Mint Chocolate Chip Ice Cream

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Mmm…Mint Chocolate Chip Ice Cream is so creamy and refreshing. This non-dairy version is made with coconut milk, dark chocolate chips and fresh mint leaves. It has spirulina too so having a second scoop is actually good for your health.

10. Pasta-Free Baked Cauliflower and Cheese With Peas

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

If mac and cheese is your go-to comfort food but you want a lighter version for summer, this Cauliflower and Cheese with Peas is the answer. Instead of pasta, cauliflower stands in for the mac and gets smothered by a decadent vegan cheese sauce that is creamy and delicious.

11. Spreadable Almond Cheese 3 Ways

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This Spreadable Almond Cheese can be flavored in endless ways – savory, sweet, spicy, whatever you like. Here you have pesto, green onion and garlic. No need to buy dairy cheeses with fake laughing cows on the labels when you make this and really make a cow happy.

12. Vanilla Creme Cappuccino Pie

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This Vanilla Crème Cappuccino Pie is layer upon layer of non-dairy goodness. A crispy coconut crust is topped with vanilla pudding and then that is topped with a coffee layer. It’s easy to make too – as easy as cappuccino pie.

13. Lemon and Lavender Yogurt Cake

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Greek yogurt is all the rage and that’s fine because there is dairy-free coconut Greek yogurt which is kinder, healthier and yummier. This Lemon and Lavender Yogurt Cake is super moist, tangy and decadent. The yogurt is in both the cake and the lemony glaze.

14. Artichoke and Spinach Risotto With Lemon Cashew Cream

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This Artichoke and Spinach Risotto is cheesy, gooey, and dairy-free. The lemon cashew cream makes this risotto extra rich and super creamy. It’s perfect for a casual lunch or an elegant dinner.

15. The Best Vegan Lasagna You Will Ever Make

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Lasagna is usually heavy with dairy products but not this one. With a creamy tofu ricotta and a decadent dairy-free béchamel white sauce, you just might declare this The Best Vegan Lasagna you’ve ever had.

16. Mexican Style Pizza

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

If you think being dairy-free means a lot of boring, bland pizza is in your future, think again. This Mexican Style Pizza has tons of flavor from shitake mushrooms, black beans, tomatoes and non-dairy mozzarella cheese. The future is suddenly a lot brighter.

17. Banana Split

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This Banana Split is a recreation of the classic recipe, but much healthier. It contains no dairy or refined sugars, but it is super tasty, decadent, and totally delicious. It has 3 flavors of ice cream – chocolate cherry, piña colada, and strawberry cake – with caramel and chocolate sauce.

18. Carrot Cake Waffles With Cream Cheese Frosting

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Have your cake for breakfast and eat it too with these Carrot Cake Waffles with Cream Cheese Frosting. Pecans add sweetness to the crispy waffles while the dairy-free cream cheese frosting is just delicious icing on the cake…or waffle.

19. Creamy Lemon Ziti With Roasted Asparagus

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

This Creamy Lemon Ziti has a velvety sauce that is thick and rich and super flavorful. It’s also dairy free as well as oil-free, soy free, and nut free. The tangy sauce is made with nutrient rich white beans for creaminess and with the addition of vitamin heavy asparagus, you want to eat up because this is one healthy and amazing dish!

20. Vegan and Gluten-Free Palak ‘Paneer’

Forget National Dairy Month! Ditch Dairy With These 20 Dairy-Free Recipes

Traditionally, this Indian dish is made with aged soft cheese. This Vegan Palak “Paneer” is uses tofu so it’s dairy-free. It has fresh spinach and warm, fragrant spices for a rich, savory dish you will love.

Yum! With all these amazing recipes, no one will ever miss the dairy. This is only the tip of the dairy-free iceberg. Be sure to check out all our amazing dairy-free recipes!

Lead Image Photo: Banana Split



The Perils of Dairy

Health myth busted! Low-fat dairy promotes weight gain, heart disease and diabetes

Spilled-MilkThere’s a reason why many of the people you see regularly guzzling down diet sodas and opting for low- or fat-free dairy when they order their morning lattes are some of the most overweight, unhealthy people in society. Dairy products that have been stripped of their natural fats and fatty acid profiles not only promote unhealthy weight gain but also increase a person’s risk of developing heart disease, diabetes and other related ailments.

Believe it or not, the ridiculous “fat makes you fat” myth is still surprisingly prevalent in many segments of society. Many old-school doctors and dietitians, for example, still actively encourage their patients to eat plenty of whole grains and avoid saturated fats, two grossly ill-advised recommendations that will continue to make people fat and ill until this flawed ideology is completely and forever tossed into the dustbin of bad science.

But this will only happen through continued education on the latest science, which is abundantly clear on the matter. As highlighted by Dr. Chris Kresser on his blog, a series of recent studies conclusively shows that consumption of low- and non-fat dairy products encourages the formation of metabolic disease and everything that it entails, including obesity, high cholesterol, insulin resistance, diabetes and heart disease.

A meta-analysis of 16 studies, in fact, co-authored by Dr. Stephen Guyenet, one of Dr. Kresser’s colleagues, found that all of these risk factors are directly associated with low- and non-fat dairy consumption. Conversely, full-fat dairy consumption was found to be associated with a decreased risk of all of these conditions.

Your body needs unique fatty acids, nutrients found in dairy fat

By removing the fat from dairy products, food processors end up removing a host of fatty acids and other nutrients along with it. These vital constituents not only aid in the digestion and assimilation of other dairy components like whey but also supply the body with necessary protection against gut and cardiovascular degradation.

Butyrate, for instance, one of the primary fatty acids found in dairy fat, provides energy to the cells lining the colon and helps inhibit inflammation in the gastrointestinal tract. In trials, Crohn’s disease patients who dosed 4 grams of butyrate daily for eight weeks were completely cured — butyrate isn’t found in non-fat dairy products.

Another study looking at trans-palmitoleic acid, another prominent fatty acid found in dairy fat, determined that this nutrient is essential in regulating blood cholesterol levels. Trans-palmitoleic acid also helps modulate healthy insulin levels and insulin sensitivity, reducing the risk of diabetes and metabolic syndrome.

Similar benefits are gained from phytanic acid and conjugated linoleic acid (CLA), two other fatty acids in dairy fat. The former was shown to reduce triglyceride levels, improve insulin sensitivity and improve blood sugar regulation, while the latter has been shown to reduce the risk of heart disease, cancer and diabetes.

Full-fat dairy isn’t for everyone, but many people benefit from it

While some people still contend that animal dairy is for baby animals and isn’t intended for human consumption, it is important to remember that everybody’s body is different. Some people require a boost in vitamin K2, for instance, which is only really found in high amounts in full-fat dairy. Dairy fat is also an excellent source of healthy saturated fats when it comes from organic, grass-fed animals treated humanely.

“[D]airy fat is also a good source of fat-soluble vitamins like retinol (active vitamin A) and vitamin K2, which are difficult to obtain elsewhere in the diet,” wrote Dr. Kresser.





Source: http://www.naturalnews.com/048079_low-fat_dairy_weight_gain_heart_disease.html#ixzz3MdSPuyii
uthor: Jonathan Benson

3 Types of Foods You Probably Didn’t Know Have MSG

msg-foods-shock-3-300x217Monosodium glutamate (MSG) is not a nutrient, vitamin, or mineral and has no absolutely no health benefits. It is a processed food and pharmaceutical additive that is an extremely dangerous neurotoxin (excitotoxin) that kills brain cells in the hypothalamus and has beenlinked to migraines, seizures, ADD/ADHD, heart palpitations and is now officially officially linked to obesity and disorders associated with metabolic syndrome including progressive liver disease. What is more shocking is that it’s found in three types of foods most people are not even aware of.

What is MSG?

Monosodium Glutamate (MSG) is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the “glutamate”, not the sodium. The breakdown of MSG typically consists of 78% glutamate, 12% sodium, and about 10% water. Any glutamate added to a processed food is not and can not be considered naturally occurring. Natural glutamate in plants and animals is known as L-glutamic acid.

In contrast, processed free glutamic acid (MSG) contains both L-glutamic acid and D-glutamic acid, and is also accompanied by pyroglutamic acid and other impurities. The impurities differ according to the starting materials and methods used to produce the glutamic acid (MSG). It is only acid hydrolyzed proteins that contain mono and dichloro propanols (which are carcinogenic), and it is only reaction flavors that contain heterocyclic amines (which are also carcinogenic).

By FDA definition, processed free glutamic acid (MSG) is “naturally occurring,” because the basic ingredients are found in nature. “Naturally occurring” does not mean that a food additive is being used in its natural state. “Naturally occurring” only means that the food additive began with something found in nature. By FDA definition, the ingredient “monosodium glutamate” is natural. So is hydrochloric acid. So is arsenic. “Natural”, especially in our beloved food industry, doesn’t mean “safe.”

Processed free glutamic acid (MSG) is created when protein is either partially or fully broken apart into its constituent amino acids, or glutamic acid is secreted from selected bacteria. A protein can be broken into its constituent amino acids in a number of ways (autolysis, hydrolysis, enzymolysis, and/or fermentation). When a protein is broken down, the amino acid chains in the protein are broken, and individual amino acids are freed. These processes are discussed in some detail in food encyclopedias — wherein articles on glutamic acid and “monosodium glutamate” are generally written by persons who work for Ajinomoto, Co., Inc., the world’s largest producer of the food ingredient “monosodium glutamate.”

It used to be that when any ingredient contained 78%-79% processed free glutamic acid (MSG), and the balance was made up of salt, moisture, and up to 1 per cent impurities, the FDA required that the product be called “monosodium glutamate”, and required that the product be labeled as such. The FDA required that other MSG-containing ingredients be identified by names other than “monosodium glutamate.” Never has the FDA required mention of the fact that an ingredient contains processed free glutamic acid (MSG).

While the glutamic acid in “monosodium glutamate” is generally produced through bacterial fermentation, the glutamic acid in the other MSG-containing ingredients is made through use of chemicals (hydrolysis or autolysis), enzymes (enzymolysis), fermentation, or a complex cooking process wherein reaction flavors are produced from a combination of specific amino acids, reducing sugars, animal or vegetable fats or oils, and optional ingredients including hydrolyzed vegetable protein.

It is now essentially unregulated when it comes to labeling standards. A label may say “yeast extract”, “calcium caseinate”, or “beef flavoring”, but the product still contains varying amounts of “free” glutamic acid. This makes it very difficult for consumers who are trying to avoid it. It is also very dangerous for those who suffer severe reactions to it. Many people who are very sensitive to MSG experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.


1. Dairy

Many of the fat free and reduced fat milks tend to be made from powdered milk that contains processed free glutamic acid. Pasteurization affects the MSG content, especially those milks “ultra-pasteurized” — the higher temperatures break down more milk protein resulting in more processed free glutamic acid. What about the organic whole milks? Unfortunately, those aren’t safe from additional MSG either. Granted, the label doesn’t specifically state that ingredient. All of the following dairy products may contain MSG:

  • Ultra Pasteurized Products
  • Powdered Milk
  • Cottage Cheese
  • Fat-free Milk
  • Yogurt
  • Reduced Fat Milk
  • Ice Cream

2. Fresh Fruits and Vegetables

Most people don’t expect MSG in their fresh fruits and veggies. How can an artificial ingredient be in these natural foods? The Food and Drug Administration (FDA) allows dangerous and unhealthy practices to be applied to fresh produce. Again, the USDA’s certified organic seal does not regulate crops after they are harvested, and USDA offers no guarantee of the absence of MSG. Auxigro is a very controversial chemical-based growth-enhancer that is approved by the EPA for spraying on fruits, vegetables, and grains. It is a mixture of equal parts gamma-aminobutyric acid (GABA), casein hydrolysate and free glutamic acid dissolved in water. The “free glutamic acid” or so called “L-glutamic acid” component being used by its manufacturer, Emerald BioAgriculture, contains L-glutamic acid, an amino acid found in protein; but it also contains D-glutamic acid, pyroglutamic acid, and other chemicals referred to in the industry as “contaminants.” The free glutamic acid used in AuxiGro is processed free glutamic acid. It is manufactured — in chemical plants — where certain selected genetically engineered bacteria — feeding on a liquid nutrient medium — excrete the free glutamic acid they synthesize outside of their cell membrane into the liquid medium in which they are grown. In contrast, the free glutamic acid found in protein, and the free glutamic acid involved in normal human body function, are unprocessed. free glutamic acid, and contain no contaminants.

AuxiGro, the first MSG-laced plant “growth enhancer” to hit the market, has been approved for spraying on every crop we know of, with no restrictions on the amount of processed free glutamic acid (MSG) that may remain in and/or on crops when brought to market. Even before consumers had an inkling that crops were being sprayed.

3. Baby Formulas and Baby Foods

The food industry employed its usual tactic in the face of consumer criticism with MSG, especially with baby food. They buried it under new names. The industry came up with a fabulous range of euphemisms for monosodium glutamate – the most cheeky of all is ‘natural flavourings’. Most powdered infant formulas contain some of the following ingredients including processed milk and or/soy proteins, enzymatically hydrolyzed reduced minerals, whey protein concentrate, corn syrup solids, casein hydrolysate, modified corn starch, carrageenan, which are broken down into MSG during the manufacturing process. Here is a link to the truthinlabeling.org website which shows a Canadian Study listing the glutamic acid in so-called hypoallergenic formulas.

Other Common Ingredients Containing MSG:

– Plant Proteins
– Hydrolyzed Corn Gluten
– Hydrolyzed Pea Protein
– Textured Protein
– Autolyzed Yeast Extract
– Autolyzed Plant Protein
– Yeast Extract
– Calcium Caseinate
– Sodium Caseinate
– Gelatin
– Disodium Guanylate
– Disodium Inosinate
– Carrageenan
– Xanthum Gum
– Maltodextrin
– Natural Flavor
– Barley Malt
– Malt Extract
– Soy Protein Isolate
– Ultra-pasteurized Soy Sauce
– Whey Protein Concentrate
– Soy Protein Concentrate
– Whey Protein Isolate
– Protease Enzymes
– Protein Fortified anything
Enzyme Modified anything
Citric Acid.

MSG Confirmed To Cause Obesity and Liver Disease

A new study published in the Journal of Medicinal Food, identified MSG as a critical factor in the initiation of obesity and shows that a restrictive diet cannot counteract this effect but can slow the progression of related liver disease is published in.

Makoto Fujimoto and a team of international researchers from Japan, the U.S., and Italy monitored the weight gain and development of nonalcoholic fatty liver disease and its progression to nonalcoholic steatohepatitis in MSG-treated mice fed either a calorie-restricted or regular diet.

Co-Editor-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital Chair in Cardiovascular Sciences, University of Central Florida, Orlando, said although MSG has been deemed a safe food additive, its dosage, interaction with other drugs, effects on vulnerable populations, and effects on chronic inflammatory diseases and neurological diseases are unknown.

Article Sources





Source: http://wakeup-world.com/2014/08/22/3-types-of-foods-you-probably-didnt-know-have-msg/

About the author:

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

This article was reposted with permission from the kind crew at preventdisease.com


More than just Fukushima radiation: Three convincing reasons to reduce or eliminate milk and dairy from your diet

10923480-dairy-productsDairy foods make a delicious and satisfying complement to many people’s diets. However, there is a large body of evidence that suggests that most people’s bodies are just not well equipped to digest and process dairy-based foods and beverages (unless you happen to be a Sherpa from the Tibetan highlands). And, as our environment gets more polluted, reasons to reduce dairy consumption increase rather than stay the same. Here are some convincing reasons to reduce or even eliminate dairy from your diet:

1. Dairy is an allergen and lactose intolerance trigger

Consumption of dairy has varying effects on different people. Some people are so sensitive to dairy that ingesting even a small amount can be fatal if they have anaphylaxis, a severe, potentially fatal allergic reaction that can result in rashes, swelling, hives, itching, trouble breathing, wheezing or even loss of consciousness. In a separate category from allergenics are people who are lactose intolerant. Lactose intolerance happens when a person is lacking lactase, an enzyme which breaks down the lactose sugars in dairy. Without lactase, a person cannot break down and digest dairy foods and may experience bloating, cramps, gas and diarrhea.

2. Most people are actually lactose intolerant and don’t know it

Most people in the world are actually lactose intolerant but are unaware of it. It is estimated that 75% of the world’s citizens generally lack the lactase enzyme needed to break down lactose into the simpler sugar forms glucose and galactose, which the body can process effectively. For most of the 20th century, it has been generally accepted that almost all humans could break down lactose, but this was proven incorrect by research conducted during the 1960s which found that most people lose the lactase enzyme after being weaned as children, usually between the ages of two and five. A small percentage of humans, such as Tibetan Sherpas and their relatives, do retain the lactase enzyme throughout adulthood, due to evolutionary adaptivity.

3. Dairy weakens bones, can lead to osteoporosis and is linked to cancer

Most of us have been deceived by the USDA’s nutritional guidelines into believing that dairy is a healthy part of a balanced diet, and that “diets rich in milk and dairy products help build and maintain bone mass throughout the lifecycle and may reduce the risk of osteoporosis.” These statements unfortunately are misleading and even dangerous. Studies have found that the highest rates of osteoporosis occur in countries with high consumption of animal products. This research suggests that, rather than building strong bones and teeth, dairy products prevent calcium from being absorbed in the body.

High quality plant-based foods, such as broccoli, kale and collard greens, provide much more easily absorbable calcium than dairy. These should be used in place of dairy as healthy sources of calcium.

There are many other convincing reasons to avoid dairy besides the risk of osteoporosis. Research has shown that dairy consumption is linked to cancer, heart disease and diabetes.

4. Dairy products are particularly susceptible to radiation contamination

Ever since the Fukushima disaster in 2011, researchers have been testing foods and vegetables for radioactivity. The Department of Nuclear Engineering at UC Berkeley has been taking radiation samples since the Fukushima meltdown. They have tested both raw milk and store-bought, and have detected radioactive isotopes cesium-134 and 137 (Cs-134, Cs-137). This is alarming when you consider dairy as a “radioactive indicator” of our food supply. Dairy is a good indicator for radiation, because cows consume grass, food crops and water supplies. In simple terms, when dairy starts testing positive for radioactivity, it’s an indication of radioactive contamination of the entire food supply.

Sources for this article include:






Source: Natural News – Zach C. Miller – About the author:
Zach C. Miller was raised from an early age to believe in the power and value of healthy-conscious living. He later found in himself a talent for writing, and it only made sense to put two & two together! He has written and published articles about health & wellness and other topics on ehow.com and here on NaturalNews. He holds a Bachelor’s degree in Applied Science.