A brilliant piece of unquestioning journalism. The big reveal:
Holbreich recently did a study, published in the Journal of Allergy and Clinical Immunology, which found very low rates of allergies among Amish children living on farms in Indiana. He says the reason may be because the children get exposed very early on to dirty environments, and to a variety of dust and germs. Even young kids are often in the barn, working with animals, and drinking raw milk.
“We think there’s something about milk,” Holbreich says. “That’s key, along with exposure to large animals, particularly cows.”
Scientists don’t know exactly what it is in raw milk, or in the barn, or on the cows, that helps boost the immune system. They’re researching that now. But Holbreich cautions against drinking raw milk or serving it to your child. It contains too many dangerous, disease-causing bacteria.
[Edit] H/T Art Sido.
Sea Lion say “nom nom.”
This week’s rant of the week is on French food.
As American dairy farmers increased their shipments of powdered milk, cheese and other dairy ingredients to foreign markets, their incomes rose. And the demand surge helped drive up the price of milk for American families. The national average for whole milk peaked at $3.89 a gallon in July, up from an average of $3.20 a gallon in 2006.
But now, demand for dairy products is stalling amid a global economic slowdown and credit crisis, even as supplies have increased. The result is a glut of milk — and its assorted byproducts, like milk powder, butter and whey proteins — that has led to a precipitous drop in prices.
The price of powdered skim milk, used in infant formula, dairy products and processed foods, has fallen to roughly 80 cents a pound today from about $2.20 in mid-2007. Other dairy products have declined as well. Whole milk at grocers has not declined as rapidly as wholesale powdered milk, but it has dropped to $3.67 a gallon, down nearly 6 percent from the peak.
While consumers are undoubtedly pleased by the lower prices, dairy farmers are struggling.
Before I read this article, I had not realized that so much milk was being exported. I always thought it was mostly consumed in house. Which I guess it was until recently.
Researchers found that steeping the meat in alcohol for several hours cut the high levels of carcinogenic compounds triggered by frying it.
In addition, they discovered that beer was more effective than wine at lowering the cancer-forming chemicals, and also made for a better-looking and tastier meal.
Contrary to what is quoted above, it can’t be the alcohol that cuts down on the heterocyclic amines because wine generally has more alcohol then beer and yet beer does a better job of cutting down on the heterocyclic amines. In fact, the article later states….
“Beer contains more water-retaining sugars than wine and Ferreira says that may hinder the transport of water-soluble molecules to the steak’s surface, where high heat converts them in HAs,” New Scientist said.
Previous research has shown that a red wine marinade has a similar effect on HA levels in fried chicken, while a non-alcoholic version is also available. A sauce made of olive oil, lemon juice and garlic lowered HA levels in grilled chicken by as much as 90 per cent, a study found.
So obviously it is not about the alcohol.
I would guess that balsamic vinegar would have a similar effect to red wine, but I would be interested in finding out.