Catharyn Elwood: Nutritionist
(Page 9 of 11)
March/April 1972
By Hal Smith
There's also a growing question about the hormones — the natural, animal hormones . . . not the synthetic, injected ones . . . in milk which cause such rapid growth. These hormones are in cow's milk to make baby calves grow very fast, but human babies were not designed to mature that rapidly and the robust growth which cow's milk gives to children may actually be harmful in the long run.
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PLOWBOY: But, of course, not everyone will want or be able to get a goat. Many of us will continue drinking cow's milk . . . pasteurized, at that. In such a case, I believe you recommend adding powdered skim milk to pasteurized milk to restore what the pasteurizing destroys.
ELWOOD: Yes, and I also add a little fresh bran. One of the enzymes destroyed by pasteurization is phosphatase. Without it, our bodies can't use phosphorous and without phosphorous we can't assimilate calcium. A tablespoon of fresh bran added to a glass of milk will supply some of the phosphatase destroyed by pasteurization.
PLOWBOY: I know that you endorse, one dairy product, yogurt, very strongly. Why is that?
ELWOOD: Because it offers the colon so many friendly bacteria and because it has a high mineral and protein content if it's in a slightly acid state. Yogurt is very easy to digest, too.
PLOWBOY: Your mention of calcium a moment ago reminds me that you also suggest getting this element from bones and egg shells. How?
ELWOOD: One simple way is to soak the bones or shells in vinegar or lemon juice . . . lemon juice is better because it acts faster. Pour off the liquid and use it in drinks, soups, salad dressings, anything. Dolomite is another good source of calcium.
PLOWBOY: You've written that meat is digested fairly easily, which is usually disputed by vegetarians. Do you think vegetarians are at a disadvantage nutritionally?
ELWOOD: That's a complicated question which, again, depends on food quality. There are a good number of people who can't get along without meat . . . they digest it easily, they've had it all their lives and they depend on it. But, as gland specialist Dr. Melvin Page of Florida says, there are other people who just cannot digest meat very well at all.
Weston A. Price searched out primitive peoples — unacquainted with commercial foods — who were in superb health and reported on them in his book, NUTRITION AND PHYSICAL DEGENERATION. Many of these people, of course, were meat eaters . . . but when they killed an animal they took the tenderloin and steaks — which we put such a high price on — and threw them to the dogs. The people then dug in and got the nutrition — the liver, stomach, all the glands — and they thrived.
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