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by Brent Bateman (Author)
MILK ... to drink, or not to drink is an objective, in-depth, and up-to-date review of the full spectrum of pros and cons. The author leads his discussion through the 'good', the 'bad', and the 'ugly'. Although this approach may seem inappropriate, given the seriousness of the subject, it comfortably describes the range of information and the various points of view regarding this highly controversial question. There is much to say about the 'good', and the author is unbiased in his coverage. Over the years a great deal of 'bad' has also been argued, based on, for example, the vegetarian and animal rights perspective, the 'lactose intolerance' issue, the on-going rBGH controversy, and links with several disease conditions. The author also explores the historical consumption of cow's milk, including the link to explain northern European's light skin coloring, and why some cultures abhor milk products while others favor milk with religious zeal. The author frequently diverges from the central theme to relate an anecdote or to offer insights to a better understanding of human nutrition. A central purpose of the book, however, is to inform the reader, and the public, of the 'ugly' ... very recent research has discovered the presence of the BCM-7 molecule in A1 cow's milk which prompts the body's T-cells to attack the insulin-producing beta cells in the pancreas, thereby promoting diabetes. The correlation of diabetes with consumption of A1 cow's milk in population studies is astonishingly high, and the mechanism involved is identified. Studies have also associated BCM-7 with heart disease, schizophrenia, autism, and even sudden-death-syndrome. Al milk is produced by Holstein and related breeds. A2 milk, which does not contain BCM-7, is produced by Jersey, Guernsey, and a few traditional breeds. French cows, for example, produce A2 milk. Almost all of the milk produced in the United States is A1 milk.
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Description
by Brent Bateman (Author)
MILK ... to drink, or not to drink is an objective, in-depth, and up-to-date review of the full spectrum of pros and cons. The author leads his discussion through the 'good', the 'bad', and the 'ugly'. Although this approach may seem inappropriate, given the seriousness of the subject, it comfortably describes the range of information and the various points of view regarding this highly controversial question. There is much to say about the 'good', and the author is unbiased in his coverage. Over the years a great deal of 'bad' has also been argued, based on, for example, the vegetarian and animal rights perspective, the 'lactose intolerance' issue, the on-going rBGH controversy, and links with several disease conditions. The author also explores the historical consumption of cow's milk, including the link to explain northern European's light skin coloring, and why some cultures abhor milk products while others favor milk with religious zeal. The author frequently diverges from the central theme to relate an anecdote or to offer insights to a better understanding of human nutrition. A central purpose of the book, however, is to inform the reader, and the public, of the 'ugly' ... very recent research has discovered the presence of the BCM-7 molecule in A1 cow's milk which prompts the body's T-cells to attack the insulin-producing beta cells in the pancreas, thereby promoting diabetes. The correlation of diabetes with consumption of A1 cow's milk in population studies is astonishingly high, and the mechanism involved is identified. Studies have also associated BCM-7 with heart disease, schizophrenia, autism, and even sudden-death-syndrome. Al milk is produced by Holstein and related breeds. A2 milk, which does not contain BCM-7, is produced by Jersey, Guernsey, and a few traditional breeds. French cows, for example, produce A2 milk. Almost all of the milk produced in the United States is A1 milk.
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