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DAIRY PRODUCTS

Man is the only animal that continues to drink milk after it has been weaned and has developed teeth. Milk is a good designed by Nature for infants. All arguments in favor of milk disregard this basic fact, and are indicative of a mentality which sees nothing amiss when humans suckle on a biologically inferior animal.

Cow's milk is not only poor quality food, but "progress" has succeeded in making it worse. Pasteurized milk is subjected to two processes that destroy what little value it has. It is sterilized to destroy the coliform organism by heating it to 140° F. This also destroys lactobacilli, a valuable enzyme that is found in milk.

Lactobacilli assist in decomposing sugars, producing lactic acid, causing growth in children, producing vitamins B1, B2, B3 and B12 and preventing food poisoning and various diseases. When preservatives are added to pasteurized milk, they destroy or paralyze lactobacilli action. Even if lactobacilli are added to the milk afterwards the preservatives kill them. Recently the Department of Agriculture conducted an experiment on calves, feeding them only pasteurized milk. The calves died within three months.

Milk is highly praised by nutritionists because it contains calcium. The amount of calcium is small in comparison with other foods such as some land and sea vegetables. Milk contains 100 micrograms of calcium per hundred grams. Sea vegetables, on the other hand, contain from 2 1/2 to 14 times as much calcium as milk and are a more ecologically balanced food.

Butter, yogurt and cream contain a high amount of saturated fats, as well as dyes, artificial flavoring, sugar and preservatives. Cheese generally falls into the same category with the possible exception of goat cheese made from raw milk. The saturated fats in these dairy products interfere with digestion and produce acne, exzema, obesity, heart disease, hardening of the arteries and many other ailments.

If you must drink milk, it is preferable to drink raw milk purchased from a local source. Goats milk is more easily digested than cows milk.

SALT

All commercial table salt has been refined and baked at high temperatures in kilns. It is of very poor quality. When salt is dehydrated and purified by filtering through a soft water solution, only the sodium chloride remains. All of the other trace minerals - so vitally important to health - are lost.

Use of refined salt produces a retention of water in the tissues of the body and around the joints. This inevitably leads to discomfort and disorders of the vascular system, eyes, kidneys, heart, digestive organs and skin since the forced retention defeats the purpose of natural elimination.

The best salt to use in cooking is pure sea salt. Ground quarry salt should be avoided since it contains gypsum. When purchasing sea salt, avoid fancy names and labels. Try to get the grey variety which is commonly called bath salt and is sometimes labelled "Not for human consumption". Do not be disturbed by the message on the label. This is a regrettable indication of our country's mentality when a fine, natural sea salt cannot be sold without restrictive labelling.

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