For a long time the human race has been building better than it knows, with regard to many of the factors that make for survival. Long before science established the fact that milk is one of the most ideal foods available for human nutrition, common knowledge established the truth that milk is valuable in restoring the sick to good health.
Milk is a wholesome food when it is used as the main course of one or two meals of the day. It may seem to produce unwholesome results when it is used as a beverage on top of full meals.
Professor Pavlov, in his Work on the Digestive Glands (published as early as 1903), pointed out the digestibility of milk as compared with other foods. He and his co-workers proved that it takes only one-fourth as much of the body’s energy to digest and metabolize milk, as compared with other foods of equivalent value in body nutritionl
Dr. J. H. Tilden, who had decades of clinical experience in re-storing some of the most obstinately sick to good health, claimed in his writings and public lectures that dairy products are very important in curing the sick.
Professor H. C. Sherman claimed that as little as four ounces of milk, as a supplementary daily ration, is sufficient to balance a cereal-vegetable diet in order to meet the body’s need for complete protein.
Professor E. V. McCollum classes milk in the same category as raw fruits and leafy vegetables, namely, as a “protective food” for health.
Numerous other scientists, in addition to those named above, demonstrated by experiment that the protein of milk is superior to that of meat. E. V. McCollum stated: “We could entirely dispense with meats, without suffering any ill effects whatever, but if we permit the use of milk, even in the diet of adults, to fall much below the present consumption, its effects will soon become apparent in our national efficiency.”
The present health status of the American people is far from good. And that is because not enough health-building foods are eaten; and too much disease-causing foods, such as meat, sugar, and coffee, are used by the people in this country.
Why is milk an extremely valuable food? The protein of milk, as already pointed out, is of great biological value for human nutrition. Milk fat in the form of cream or butter is best for easy digestibility, as compared with other fats. The vitamins of milk are mostly found in its cream or fatty portion.
One of the most important reasons why milk is a good food is that it contains a small percentage of food lime or calcium. This, and other vital minerals for bone and muscle and blood building, are found in the skimmed part of milk. Whole milk contains three-quarters of a grain of lime to the ounce! Skimmed milk contains even a little more, because it is fat-free, and the fatty or cream portion of milk contains no lime. Meat contains only one-half grain of lime to the pound, even though it contains twice as much solid matter as milk.
The human body requires about fifteen grains of food lime a day. Twenty ounces of milk or three ounces of cheese will meet that requirement. It is good for human nutrition to get some of its lime from the original sourcesthe green leafy vegetables. The cow collects its lime from the grass in the course of her own diet)
Milk is rather poor in iron. The green vegetables are rich in this essential mineral nutriment. The green vegetables also furnish an abundance of lime and vitamins.
The vitamin content is greatest in milk, as well as in greens, in the raw fresh state. Large-scale production of milk requires that it go through “pasteurization,” but this process destroys the vitamins of milk to some extent. This is another good reason why the green vegetables, in their raw states, must be included in the daily bills of fare of humans, young and old.
Milk whey, a by-product of cheese making, is richer in food lime than the best of cereals. Some European peasants use whey to cook cereals, such as millet. Whey makes a more nutritive porridge, better ,than one cooked in water. Whey gives a very nice flavor to bread when it is used for dough-making instead of water.
Sour or clabber milk and buttermilk have also been recognized by common usage for centuries as health-building foods. The modern substitute for clabber is the popularly promoted “yogurt.”
Professor Mechnikoff established this fact scientifically, by his researches on the problem of longevity. He found that peasant races who used clabber milk as a daily food staple are long-lived. Scientific re-search proved the actual reason for their good health and long life. Sour milk in the diet favors a hygienic digestive tract, by weakening the gas-forming colon bacilli, thus preventing putrefaction of proteins in the colon.
Dr. Kellogg claimed to have preserved some beefsteak in a jar of buttermilk! This shows that buttermilk checks the putrefactive bacteria that carry on the disintegrating processes on meat.
The problem of making clabber milk out of pasteurized milk can easily be solved by adding a couple of tablespoons of commercial buttermilk to a glass of bottled milk. Commercial buttermilk is, in fact, prepared from skimmed milk plus a lactic acid bacilli culture. Fresh unpasteurized cow’s milk will turn into clabber milk within twelve to twenty-four hours at room temperature, and many people prefer that to the commercial buttermilk.
There exists, unfortunately, a belief in the minds of some health teachers that milk is “mucus-forming” in the body. Many who are in search of health knowledge and better habits of eating acquire a fear of milk as if it were poison. Some of them starve themselves into serious states of malnutrition because they consume foods that are more difficult to digest and assimilate than milk. Some of these people will eat large portions of cheese on the recommendation of their “health ad-visors,” who prohibit them from drinking milk!
The trouble with many people who raise mucus after the taking of milk is that they are not well. Inflammation is a form of biopathological irritation of the mucous cells that becomes aggravated after milk drinking, cheese eating, or sugar consuming.
Inflammation is a basic cause of many human diseasesdiseases that the majority of doctors fail to cure because they look for bacteria and their poisons and try to “cure” the body of the latter- They fail, and will continue to fail, despite the discovery and use of all the “wonder” drugs and hormones.
They will continue in their failure to cure the inflammatory diseases until fresh raw fruits and fruit juices are used intelligently as the only food, as “medicine” in the treatment of acute and chronic diseases that are characterized by inflammation. Raw fruits and freshly made fruit juices, vegetable juices, and a maximum of bodily rest will restore to good health those who get mucous discharges. When one is free from inflammation, milk will give an immediate sense of well-being!
Milk is a composite food consisting of protein, fat and milk sugar or lactose sugar- It requires much energy for its digestion. It may be eaten with fruit as a two-course meal, or with fruit and steamed vegetables, or with raw salad as a meal. No bread should be eaten with milk.
Since milk is a vital food for good health, one or two meals of the day should include it as a main course. The breakfast may consist of milk in combination with fruit. The noon or evening meal may include milk, or freshly made cottage cheese in combination with raw salad and fruits.
The starch meal of the day should not include any milk, but it should be balanced with alkaline or acid-neutralizing foods. Starch is an acid-forming food. Raw fruits and raw or cooked vegetables combine well with starch.
It is now definitely known that the protein of milk is particularly valuable because of the growth-promoting factor which it contains. One of the amino acids which is essential to promote growth is the amino acid lysine, which is found in the protein of milk in an exceedingly high percentage.
Milk protein is adequate in every respect for normal nutrition of the body in that regard, and it is superior to most other animal proteins.
Powdered milk, evaporated milk, and condensed milk are all right when fresh milk cannot be obtained. However, when the former are used, it is even more important to balance the diet with raw fruits, citrus fruit juices, and raw vegetable juices and salads.
There are many cheese varieties. Fresh cottage cheese or farmer cheese is the most preferable of all for good health. The older, ripe types may be used for variety. Cheese of various kinds is relished by most people.
Cheese is a highly concentrated protein. It should be used in small amounts. An average portion of cheese is about one ounce. Combine cheese with raw fruit and salad. Use “diabetic” or protein bread for cheese sandwiches.