I've talked before about what's being done to milk these days that makes it so unhealthy, nutritionally void, and even dangerous for us to consume. Let's consider again that one of the first things we Moms do so our families can be "healthy" is buy 2% or skim milk in place of whole milk. The dieticians blaming the saturated fats in whole milk for the spectacular rise in child obesity have encouraged consumers to shop for reduced-fat or fat-free milk.
Interestingly enough, I've never heard of a milking cow who produced 2% or skim milk! The reality is that by removing the fat the milk is less nutritious, less digestible, and can cause allergies. The homogenization of milk alters the fats and makes them more likely to damage arteries and possibly harm the body.
"When cow's milk was bottled for sale and consumption, globules of butterfat separated from the milk and floated to the top of the bottle, which is where we received the expression: The cream always rises to the top. Milk producers thought that milk with the cream separated was unappetizing for consumers. Auguste Gaulin, a Frenchman, patented a nifty machine in 1899 that shot milk through a fine nozzle to break up the fat globules so that the butterfat would not rise to the top." Homogenization, as it was called, didn't become popular until the 1930's.
"What researchers have learned is that the homogenization process creates an enzyme called xanthine oxidase, or "XO" which contributes to heart disease by damaging the arteries and building up arterial plaque." The milk industry claims that pasteurization kills XO...but that's debatable and we know that pasteurization also alters important amino acids, which reduces a child's ability to access the proteins, fats, vitamins, and minerals in milk.
"Heating the milk during pasteurization turns the milk sugar lactose into beta-lactose, which is more rapidly absorbed into the bloodstream and raises blood sugar levels." The sudden rise and fall of blood sugar levels induces hunger and leads to obesity.
Lots of Moms are concerned because they're convinced they're children are lactose-intolerant However, children are rarely born with this intolerance and most likely their son or daughter has an allergy to processed, pasteurized cow's milk. Unfortunately, most parents are advised to try soy-based infant formula. I've often talked about the dangers of soy - and most often children aren't allergic to lactose, they are sensitive to the processed protein in the formula. I would really encourage you to look into the benefits of a natural, organic infant formula at your local health food store. I have also included below a homemade formula that Dr. Jordan Rubin made for his own son, Joshua. While you may consider some of the ingredients to be quite unusual, please take a closer look at their beneficial properties before turning up your nose!
Infant Formula
24 oz. spring water
12 oz. goat's milk (raw or pasteurized)
1/2 tsp. children's probiotic powder
1/2 tsp. acerola cherry powder (17 % Vitamin C)
2 tsp. whey protein concentrate (defensenutrition.com)
2 tsp. nutritional yeast
3 capsules buffalo liver or 3 capsules of clostrum
8 tblsp. mineral whey powder
1 tsp. cod liver oil
1 tsp. butter oil
1 tsp. sunflower oil
1 tsp. extra virgin olive oil
2 tsp. extra virgin coconut oil
* Of course Dr. Rubin's disclaimer recommends that parents seek their doctor's advice before starting a nutritional program for their children. I would encourage you to seek the advice of a naturopathic or other like-minded doctor. Otherwise, just be prepared to listen to the average, no-nothing-about-nutrition pediatric doctor tell you that you should be supplementing your breast-fed infant with some commercially produced toxic formula. The VERY BEST THING YOU CAN DO FOR YOUR INFANT is to take advantage of God's perfect design for breastfeeding.
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