That's Fit

I disagree with the Women's Health choices. I believe clean, raw milk is the best choice. Here is why. Pasteurization destroys nutrients, enzymes, and more. Homogenization damages the fats in whole milk by forcing them under high pressure through mesh, allowing the milkfat to enter the bloodstream in unnatural and unhealthy "globules." The cream in whole milk is important for several reasons. Milk fat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. Fat in the diet also is important for brain and nerve function, hormone production, and more. Fat helps prevent overeating by helping you feel full after eating. Especially when combined with adequate protein. The reduced fat milks are also a source of harmful oxidized cholesterol, because dry milk powder is added to make them look whiter and taste richer. This, unfortunately, does not have to be stated on the label. If you cannot obtain raw milk, try to find milk that is not homogenized. You can add back some of what is lost by making yogurt with it. To learn more, visit http://www.realmilk.com/what.html

Soy milk, on the other hand has many drawbacks. Here is a list from the Weston A. Price foundation's website:

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.


So, in my opinion, we need to go back to the old ways of feeding our families.

Have a healthy day,
Jen
http://www.squidoo.com/safecleaning
http://www.squidoo.com/vitaminsthatwork

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I use to be a whole milk drinker but after speaking with my doctor we decided though I need milk in my diet Skim would be a better option for me. It took a while to get use to the taste as Skim milk tasted watered down. Eventually it started to taste well just like milk and now when ever I have a glass of whole milk it taste like cream. I feel that what’s best depends on the individual.

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