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Author: Bernarr Macfadden
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 226
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Book Description
Author: Bernarr Macfadden
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 226
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking (Milk)
Languages : en
Pages : 24
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Book Description
Author: Albert Monteuuis
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 76
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Book Description
Author: Anne Mendelson
Publisher: Columbia University Press
ISBN: 0231547706
Category : History
Languages : en
Pages : 570
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Book Description
Why is cows’ milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson’s groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today’s troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson’s wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it.
Author: Charles Sanford Porter
Publisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 216
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Book Description
Author: David E. Gumpert
Publisher: Chelsea Green Publishing
ISBN: 1603582606
Category : Health & Fitness
Languages : en
Pages : 290
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Book Description
Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk. David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti-raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply-even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Author: Mellin's Food Company
Publisher:
ISBN:
Category : Infants
Languages : en
Pages : 72
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Author: Mellin's Food Company (Boston)
Publisher:
ISBN:
Category : Infants
Languages : en
Pages : 118
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Book Description
Author: Alissa Hamilton
Publisher: Harper Collins
ISBN: 0062362100
Category : Health & Fitness
Languages : en
Pages : 242
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Book Description
Refuting the milk industry’s overwhelmingly popular campaign—“Got Milk?”—which has convinced us that milk is essential, this scientifically based expose proves why we don’t need dairy in our daily diets, how our dependence on it is actually making many people sick, and what we can do to change it. Bolstered by the dairy industry and its successful “Got Milk?” advertising campaign launched in California to help declining milk sales, as well as the government’s recommended dietary guidelines, many Americans view cow’s milk as an essential part of a daily diet, unequaled in providing calcium, protein, and other nutrients and vitamins. Cow’s milk has been promoted as a food without substitute, as being necessary and not interchangeable with foods outside the dairy food group. But as food processing and marketing expert Alissa Hamilton reveals, cow’s milk is far from essential for good health, and for many, including the majority of American adults who can’t properly digest it, milk can actually be harmful. In Got Milked, Hamilton turns a critical eye on the Dairy Food Group and the promotional programs it supports to dispel misconceptions about milk and its crucial role in our health. Interweaving cutting-edge science in a lively narrative, Got Milked opens our eyes to the many ways in which dairy can actually be harmful to our bodies. In addition, the book offers simple and tasty food and drink swaps that deliver the same nutrients found in milk products, without all the sugar, saturated fat and negative side effects. Complete with delicious dairy-free recipes and full meal plans for “Making it Without Milk,” Got Milked is a unique, substantive, and important look into an industry that has hugely impacted our diets and our lives.
Author: Anne Mendelson
Publisher:
ISBN: 9780231188197
Category : Advertising
Languages : en
Pages : 0
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Book Description
"Can any other food product be as staggeringly difficult and expensive as milk to get from source (in this case, a cow) to destination (milk glass on table) in something loosely approximating its original condition? Cow and goat milk was consumed only in fermented form for centuries (e.g., cheese, yogurt) until modern times. The rise of fresh milk drinking is unnecessary, expensive, bad for the environment, and nonsensical, and has grown into a huge industry only because in the early 20th century advertising campaigns convinced doctors and the rest of us that milk was an essential food. Mendelson's book is a history of the food she describes as "drinking-milk," referring to dairy animals' milk that is consumed in fluid form rather than as some kind of fermented sour milk or cheese. Contrary to popular belief, it never figured prominently in human diets until very recently. Mendelson argues that milk's rise to the status of nutritional mainstay - the first scientifically anointed superfood of the modern industrialized world - was one of the great flukes of food history. The founders of Western medicine had no way of understanding the genetic anomaly that allowed them, unlike most of the world's peoples, to digest lactose from babyhood to old age. In other words, today's mega-industry stemmed from a lack of scientific perspective. Mendelson further argues that in the case of drinking-milk's merits or demerits, early modern medical authorities' unquestioning faith in their own advanced knowledge lured them into misguided teachings destined to form the flawed basis of a huge - and soon troubled - industry that is now on the thin edge of unsustainability. From the Enlightenment era on, the seeds of many future dairy-industry crises lurked in an unavoidable bit of historical mistiming: Medical authorities arrived at a supposedly up-to-the-minute belief that "sweet" (unfermented, and thus full-lactose) drinking-milk was purer and more healthful than sour milk, well before crucial scientific advances that might have triggered some doubts. The purpose of this book is not to portray drinking-milk from dairy animals as a dangerous poison but to explain how milk is produced, and to debunk the idea that milk in unfermented fluid form is a food of unique virtues whose use goes back to remote prehistory. Along the way, she provides an interesting look at the history of the raw-versus-pasteurized milk debate, and how it has developed into not only a public health debate but also a 'personal choice' question adopted by those on opposite sides of the political spectrum"--
