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The value of milk in human nutrition has been highly disputed in the United States. Some authorities claim that milk is an excellent and indispensable food for man – others insist that milk is food for calves and poison for man, that man cannot digest milk properly, that milk causes mucus, allergies, etc.

The answer to the milk controversy is simple: both sides are right! Milk is an excellent food for those who are milk-tolerant, and poison for those who are not.

Who is tolerant and who is not? Simple again, as so ably explained by Dr. Robert D. Mc Cracken, anthropologist at the University of California School of Public Health. Descendants of the countries and the ancestors who historically herded dairy animals and traditionally lived on a lactose-rich diet (milk, cheese, etc.) are usually tolerant to milk. Their intestines contain plenty of the enzymes, lactase, that breaks down milk sugar, lactose, into a form that the body can use. Thus, milk for them will be an excellent health food. Conversely, those whose ancestors never or seldom used milk as a major element of the diet are usually intolerant to milk, because their intestines do not contain sufficient lactase.

So, if your ancestors come from Europe, or the Middle East, your body is genetically programmed to use milk and digest it effectively. If your ancestors are from Africa (except the East African Nilotic Negroes), China, the Philippines, or New Guinea, or if your heritage is that of American Indians, Australian Aborigines, or Eskimos, your body is not programmed to digest milk properly.

Thus, 75% of American Blacks have been found to be intolerant of milk, while over 95% of white Americans have no problem in digesting milk. As simple as that! *

Needless to say, when I recommend supplementing the diet with milk, I mean only the highest quality, uncontaminated, raw milk from healthy animals. Today’s pasteurized supermarket-sold milk is loaded with toxic and dangerous drugs, chemicals and residues of pesticides, herbicides and detergents – such milk is not suitable for human consumption. If you are fortunate enough to get real milk, fresh, raw, “farmer” milk from healthy cows fed organic food, then you can add milk to your diet. Note that the people we always associate with remarkable health – Scandinavians, Bulgarians, Russians – are traditionally heavy milk drinkers.

The best way to take milk is in its soured form: as yogurt, kefir, acidophilus milk or regular clabbered milk. Homemade cottage cheese can be made from any of these soured milks. Soured milks are superior to sweet milk, as they are in predigested form and very easily assimilated. They also help to maintain a healthy intestinal flora and prevent intestinal putrefaction and constipation.

Goat’s milk is better than cow’s milk as human food. While cow’s milk is not recommended in the dietary program for arthritis, rheumatic diseases or cancer, goat milk contains both anti-arthritic and anti-cancer factors and is recommended for these conditions.

*93/103/5*

GENERAL HEALTH