Mass production of meat, milk, and eggs is enhanced with hormones and steroids. To raise animals to a quicker maturity and to induce larger production they are given artificial growth hormones. These do not necessarily result in a tender steak, tasty milkshake, or a more nutritious egg.
Eggs
Battery eggs are produced from hens that are kept factory-style in very crowded quarters. As a result, the hens must be fed an assortment of hormones, antibiotics, dyes, tranquilizers, and drugs so that they can survive these conditions and produce quality eggs. Consequently battery eggs are at risk for containing chemical residues. In addition, the unfortunate conditions to which the laying hens are subjected may be fairly questioned. A righteous man cares for his animal. Pro. 12:10
Fertile eggs may or may not be raised under better conditions and may or may not have superior nutrient value. A fertile egg is simply an egg that has been fertilized by a rooster. That means the egg does contain many natural hormones that battery eggs do not have.
Free-range–free ranging chickens are fed grain, seeds, a few bugs, and greens that contain a higher level of the essential fatty acids than the stable feeds given to chickens that are not free range fed. Egg lecithin with a higher content of essential fatty acids is more effective in keeping cholesterol soluble in the blood. Because they are allowed to move about, they stay healthier and don’t need chemical treatment for survival.
Because we are so influenced by food advertising, we are still convinced cholesterol in food will inevitably raise our blood cholesterol. This has been shown to not be true. The food industry usually responds to the latest nutritional bandwagon before it has stood the test of time and further research.
Free range eggs are generally fresher, tastier, and probably higher in nutrients and less likely to contain potentially harmful chemicals.
Milk/Dairy
Milk is the most controversial food group. Some say milk is for everybody, while others say humans are the only creatures that drink it past the weaning stage. (Evolutionary bias here. Cats and dogs love milk.) Biblical evidence and historical eating patterns stand in opposition to what some teach about milk. However we need to consider some other questions:
•Has anything been done in the processing of the milk that might make it unhealthy or unsafe as a nourishing food?
•Are we consuming too much of a good thing (gluttony)?
•Is there a personal allergic reaction or intolerance to a particular milk product to be considered?
Two facts: as we grow older we have a harder time digesting sweet milk. Especially true among some people groups. This is due to the diminishing supply of lactase the lactose digesting enzyme in the human body. Milk is one of the most common allergens.
Processing Dairy
What exactly are they doing to our dairy products when they process the milk?
Pasteurization
Pasteurization is the accepted method of controlling harmful bacteria in milk by heating it to 160º for 15 seconds then cooling it. Pasteurization is also destructive to some of milk’s nutrients causing:
38% loss of vitamin B-complex
12% loss of vitamin B-12
destruction of vitamins A and C
10% reduction in availability of calcium
4% reduction in protein digestibility
destruction of the digestive enzyme, phosphatase
destruction of the lipids (lecithin, a cholesterol fighter)
Homogenization
Most pasteurized milk is also homogenized. Homogenization is the process that breaks down the fat molecules in the milk so that the fat will stay evenly suspended throughout the liquid instead of rising to the top as it would otherwise naturally do. This also prolongs the shelf life. The XO factor theory says that the smaller fat particles caused by homogenization allow xanthine oxidase, a milk enzyme, to enter the blood stream and damage the arterial walls thus contributing to heart disease. This is a very serious implication for lowfat and whole milks. Nonfat has virtually no fat present.
Ultra-pasteurization
Ultra-pasteurization is heating the milk to a flash point of 282ºF for 3 seconds. This is more destructive to milk’s nutritional value than pasteurization. But does destroy the xanthine oxidase. Cream, lactaid, half n half are usually ultra-pasteurized.
Milk fat is what helps the body assimilate the fat-soluble vitamins, A and D. Milk fat is easier to digest than fat in meats.
Evaporated milk often has calcium chloride, disodium phosphate, and sodium citrate. With almost no nutrients left. Non-instant powdered milk is better.
Butter, raw butter is rich is lipase, the fat-splitting enzyme. This enzyme is destroyed by pasteurization. Butter is a short-chain fatty acid, most easily digested fat. Its high percentage of saturated fat interferes with utilization of its essential fatty acids. You can make a butter spread with equal portions of butter and oil and an optional 1 tbsp liquid lecithin as a fat emulsifier and cholesterol regulator to 1 c spread or use 1/2 butter and 1/2 oil in baking recipes.
Yogurt–Cultured milk
Has all the nutritional benefits of the milk from which it is made and more. It may assist in lowering blood cholesterol. The amount consumed in the studies was 2-4 quarts per day. Assists the intestines in producing friendly bacteria and destroying harmful bacteria by producing an acid environment. If yogurt cause gas it is because the friendly bacteria are fighting the harmful bacteria to destroy them. Should be temporary unless you are intensely lactose intolerant. Must say live cultures. Some are pasteurized after culturing, killing the bacteria. Make sure your yogurt contains acidophilus. Bifidum will aid your acidophilus. Should be free from stabilizers, preservatives, and refined sugars.
Buttermilk–used to be a mineral-rich fluid remaining after the churning of butter. Now it is nonfat milk cultured with a bacteria and has butter granules and/or cream added to it. Often stale pasteurized milk is reclaimed for use in producing buttermilk.
Kefir–Commercial kefir is usually produced from whole milk. It has a fine curd and is therefore the easiest cultured milk to digest.
Acidophilus milk is not a good choice.
Meat
It is illegal for meat chickens to be given artificial hormones, but not so for our beef. Many think the hormone residues in the meat of "growth enahanced" animals can disrupt human hormone balance–causing developmental problems, interfering with the reprodutive system and even leading to the development of early puberty, birth defects, sterility breast, prostrate, and colon cancers. Children, pregnant women, and unborn babies are thought to be at highest risk.
Cows, both beef and dairy, on rBGH/rBST are sicker and given antibiotics which may be contributing even more problems with antibiotic resistance. There are even links to IGF-1 Insulin-growth factor which seems to be a factor with breast and colon cancer.
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