What about yogurt, cheese, sour cream, and any of the many other dairy products? Remember that it is difficult to end up with anything much better or significantly different than that with which you start. When you start with highly processed milk, you cannot magically end up with another dairy product that is substantially more nutritious than its defective precursor.
Having said this, let me add that whole, fat-rich cream has less negatives than the more water-based milk upon which it floats when the milk has not been subjected to homogenization. The cream will contain fewer hormones, antibiotics, pesticides, and other contaminants than the milk below it. The pasteurization still alters the cream, but the effects are less profound. The good news is that you need not avoid either cream or butter. Butter is directly derived from cream, sharing its fatty nature and lessened toxicity rel-
Milk: A Good Food Made Toxic 83
ative to other dairy products. The last chapter will address some practical approaches to incorporate a limited amount of dairy into the diet for those who wish to do so. Don't forget, however, that milk and dairy products, except for the naturally fatty butter and cream, combine very poorly with almost all other foods, so be careful not to "double the damage" that you could be doing to yourself by poorly digesting another good food through a bad combination with dairy. If you are going to have the dairy, have it by itself.
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