Food Value of Milk

Few people understand the very great food value of milk. Most people give little thought to it. Like the whole grains it contains every element which the body needs and furthermore it contains them in the most assimilable form. Therefore to the invalid or convalescent it is even more valuable than the whole grains.

The sixteen elements necessary to life are all found in milk. The reason for this is obvious. Nature is an all wise provider. The milk of the cow is the food for the calf. (The calf must grow and thrive, and build tissue and bone and muscle.) The food materials absorbed by the cow from the grasses and seeds are passed on to the milk to feed the calf. Science has proven that at least five times more of these essential materials are found in the milk than are found in the tissues of the cow. From this it must be clear to all that the food value of milk is five times greater than that of meat.

The only food value of meat is its protein. The proteins of milk are more valuable because they are in more assimilable form. To the growing child milk is the greatest food in the world. Right into his blood go the food materials that make blood for milk has in itself every constituent for blood making, except, perhaps, a sufficient amount of iron. This he can obtain from his whole grains and green leaves and raisins.

And if the invalid or undernourished or convalescent could but understand the curative value of milk! Any other food requires a certain amount of energy to digest. Milk requires no effort of digestion. Almost immediately it enters your blood as blood being a blood maker. This is why the genuine milk cure has achieved such wonderful results—even in cases which seemed incurable. Perfect blood will eliminate disease and milk will make perfect blood.

In hot weather try the combination of milk and fruit for breakfast or luncheon. (Do not add starch to this mixture.) If you are overweight, use skimmed milk.

But, besides being the most beneficial food for man, milk is also the greatest germ carrier in the world. Every drop of it should be pasteurized before using unless it is certified. Certified milk is raw milk from cows which are inspected regularly as to their health, their food and their general surroundings.

Raw milk is better than pasteurized in cases where you can be absolutely sure of the health and cleanliness of the cows, and of the persons handling the milk. Even if you have your own cows their regular inspection by the Health Authorities is a very necessary measure; but where the milk is a mixture from several cows or herds, pasteurization is an absolute necessity.

In some communities this is a law. If you live where this law does not exist you may pasteurize it yourself as follows :

Get a thermometer. Put the milk in a double boiler and heat it to 165 degrees Turn out the fire and let stand in heat for 30 minutes. (The temperature will drop to about 145 degrees.) Then place in the refrigerator, at once.

Every member of the family should have milk in some form every day, and every growing child should drink at least a pint a day a quart is better.

Milk and Honey

Have you ever combined milk and honey? It is great. To a small glass of heated (not hot) milk add a teaspoonful of strained honey. Here is a drink to give the children.

Even the ones who don’t like milk will enjoy it. In hot weather heat the milk (to dissolve the honey) and then put in refrigerator to cool.

Use it in time of colds or irritated throats. The writer knows of a case of pneumonia cured on this treatment alone, the patient taking about two quarts of milk a day in small doses (combined with the honey) and no other food or medicine, though under the watchful care of a noted physician.

But don’t wait to be ill to enjoy this beverage. It is restful and refreshing at any time. Far better than “a cup of tea.” Treat your friends to it.