Nexus - 0403 - New Times Magazine-pages

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MILK-BASED FORMULA' Makes 32 ounces (approx. 1 litre) Ingredients: 2 cups (16 ounces, or 0.47 litres) raw organic milk or cultured* milk, not homogenised 1/4 cup whey 4 tablespoons lactose 1 teaspoon cod liver oil 1 teaspoon unrefined sunflower oil 1 teaspoon extra virgin olive oil 2 teaspoons [unrefined] coconut oil 2 teaspoons brewer's yeast 2 teaspoons gelatin 1 3/4 cup (14 ounces/0.4 litres) filtered water 1 100 mg tablet vitamin C, crushed Method: Mix gelatin with water and heat gently until gelatin is dissolved. Place all ingredients in a very clean glass or stainless-steel container and mix well. To serve, pour 6 to 8 ounces into a very clean glass bottle, attach sterilised nipple and set in a pan of simmering water. Heat until warm but not hot to the touch, shake bottle and feed baby. (Never heat formula in a microwave oven!*') Notes: * Milk cultured with Piima powder for several days will sepa- rate into curds and fresh whey. Mothers’ milk is richer in whey proteins than cows’ milk. Whey assists in the uptake of minerals and contributes to healthy intestinal flora, required for absorption of nutrients and for building a strong immune system. Piima powder, for culturing fresh milk, may be ordered from the Price Pottenger Nutrition Foundation +1 (916) 574 7763. "Time invested in preparing homemade formula will be well rewarded with the joys of conferring robust good health on your children." "Public health officials and the National Dairy Council have worked together in this country to make it very difficult to obtain wholesome, fresh, raw dairy products. However, they can be found with a little effort. In some states you can buy raw milk directly from farmers. Whole pasteurised non-homogenised milk from cows raised on organic feed is now available in many gourmet shops and health food stores. It can be cultured to restore enzyme content, at least partially, as noted above. Cultured buttermilk is often more easily digested than regular milk; it is an excellent product to use in baking."' 8 Lonnerdal, B. et al., "The effect of individual components of soy formula and cows’ milk formula on zinc bioavailability", Am. J. Clin. Nutr. 1984:40, pp. 1064-1070. 9. Palmer, G., The Politics of Breastfeeding, Pandora Press, London, UK, 1993, p. 310. 10. Ely, J. T. A., "Potential break-through on mercury problems", Well Mind Assoc. Bulletin, June 1993. 11. Ganse, R., "Doctors still sleuthing cause of food allergies", Sch. Foodserv. J. 1986:40, pp. 38-39. 12. Alarcon, P. et al., "Clinical trial of home available, mixed diets versus a lactose-free soy-protein formula for the dietary management of acute child- hood diarrhea", J. Pediatr. Gastroenterol. Nutr. 1991:12, pp. 224-232. 13. Dukakis, E. S. et al., "Evaluating the nutritional quality of infant formu- la", Nutr. Res. 1989:9, pp. 93-104. 14. Phytate reduction of zinc absorption has been demonstrated in numer- ous studies; results are summarised in Leviton, R., Tofu, Tempeh, Miso and Other Soyfoods: The Food of the Future— How to Enjoy its Spectacular Health Benefits, Keats Pub., New Canaan, CT, USA, 1982, pp 14-15. 15. (a) Mellanby, E., "Experimental rickets: The effect of cereals and their interaction with other factors of diet and environment in producing rickets", Med. Res. Council 1925:93, pp. 2-65. (b) Wills, M. R. et al., "Phytic acid and nutritional rickets in immigrants", Lancet, 8 April 1972, pp. 771-773. 16. (a) Van Rensburg, et al., "Nutritional status of African populations pre- disposed to esophageal cancer", Nutr. Cancer 1983:4, pp. 206-216. (b) Moser, P. B. et al., "Copper iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breast-fed infants", Am. J. Clin. Nutr. 1988:47, pp. 729-734. (c) Harland, B. F. et al., "Nutritional status and phytate; zinc and phytate X calcium: Zinc dietary molar ratios of lacto-ovo vegetarian Trappist monks: 10 years later", J. Am. Diet. Assoc. 1988:88, pp. 1562-1566. 17. El Tiney, A. H., "Proximate composition and mineral and phytate con- tents of legumes grown in Sudan", J. Food Composition Analysis 1989:2, pp. 67-78. 18. Ologhobo, A. D. et al., "Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing", J. Food Science 1984:49, pp. 199-201. 19. (a) Smith, A. K., Soybeans: Chemistry and Technology, Avi Pub., Westport, CT, USA, 1972, p. 183. (b) Jenkins, M. Y. et al., "Nutritional assessment of twelve protein foods/ingredients", Nutr. Res. 1989:9, pp. 83-92. 20. Wallace, G. M., "Studies on the processing and properties of soy milk", J. Sci. Fd. Agric. 1971:22, pp. 526-535. 21. Berk, Z., "Technology of production of edible flours and protein prod- ucts from soybeans", FAO Agr. Serv. Bulletin 1992:97, Food & Agriculture MILK-FREE FORMULA' Makes 32 ounces (approx. 1 litre) Ingredients: 3 1/2 cups (28 ounces or 0.8 litres) homemade broth (beef, lamb, chicken or fish) 2 ounces (56 grams) organic liver, cut into small pieces 5 tablespoons lactose 1/2 cup (4 ounces) whey 1 tablespoon [unrefined] coconut oil 1 teaspoon cod liver oil 1 teaspoon unrefined sunflower oil 2 teaspoons extra virgin olive oil 1 100 mg tablet vitamin C, crushed Method: Cook liver gently in broth until the meat is cooked through. Liquefy using a hand-held blender or in a food processor. When the liver broth has cooled, stir in remaining ingredients. Store in refrigerator and reheat gently as needed. Endnotes 1. Fallon, S. W. and Enig, M. G., "Soy products for dairy products? Not so fast", Health Freedom News, September 1995, pp. 12-20; published by National Health Federation, PO Box 688, Monrovia CA 91016, USA, phone (818) 357 2181, fax (818) 303 0642. 2. Coward, L., et al., "Genisfein, daidzen and their betaglycoside conju- gates: Antitumor isoflavones in soybean food from American and Asian diets", J. Agric Food Chem. 1993:41, pp. 1961-1967. 3. Katz, S. H., "Food and biocultural evolution: A model for the investiga- tion of modern nutritional problems", Nutritional Anthropology, Alan R Liss, Inc, NY, USA, 1987, p. 50. 4. Hattersley, J.G., "High-dose vitamin B 12 for the elderly", for submission to Townsend Letter for Doctors & Patients for publication. 5. Scheer, J. F., Health Freedom News, March 1991, p. 7. 6. Racks, J. J., et al., "The USDA trypsin inhibitor study; I. Background, objectives and procedural details", Qual. Plant Foods Hum. Nutr. 1958:35, pp. 232-240. 7. Fallon and Enig, op cit. 22 - NEXUS APRIL - MAY 1997 Continued on page 90