On Monday, I got this message in my inbox.
Halfway? Week 20? How am I feeling? In all honesty, I am feeling a bit overwhelmed. As I mentioned in Paige’s Q & A, it is a bit of a challenge balancing all areas of life, specifically my 8-5 job, this little blog of mine, school, relationships, and time for myself.
I am sill chugging along and thrilled about IIN, but I am not as far along that I’d like to be. If I could just trust my own journey… believe that I will decide on my business title; that I will find the inspiration to create a coaching website; that I will be able to get this dream of mine off the ground.
I continue to learn invaluable information about nutrition and health (along with business and coaching skills) that I did not learn from my undergrad education. One thing I love about IIN is the diversity of the curriculum: one week we are hearing from esteemed scholars about raw and vegan diets, and the next we are discussing the Atkins Diet and the benefits of butter.
This week, one of the topics we covered was milk. I was enlightened with fascinating new facts, so I thought I’d share!
1990: The use of genetically modified milk is approved in the United States.
2008: The Federal Drug Administration approves “cloned” milk.
The U.S. is the second largest producer of milk at 89 million metric tons per year.
29 million Americans are lactose intolerant. 85% of those with lactose intolerance can tolerate raw milk.
Milk is one of the top eight food allergens.
Health benefits of raw milk: contains enzymes (pasteurized milk does not); contains probiotics rich in beneficial bacteria; easier to digest; butterfat is a great source of easily absorbed Vitamin A; helps fight asthma and allergies, and more.
No energy is required to digest raw milk (net energy gain); proteins distorted by pasteurized put strain on digestion and require energy to digest (net energy loss).
Currently, only eight states in the U.S. allow raw milk to be sold in stores for human consumption.
The argument against raw milk: it can harbor dangerous bugs that can pose serious health risks, including Salmonella, E.coli, and Listeria.
Genetically Modified (GM) Milk: In 2007, 17% of U.S. cows were injected with rGBH. Milk from rBGH-treated cows contains increased levels of Insulin Growth Factor-1, a hormone linked to certain cancers.
This information is complied from various sources via the Institute for Integrative Nutrition.
What’s your stand on milk? Do you consume dairy products?
How do you feel about raw milk? Organic milk?
In the last month or so, I have cut back on my dairy consumption. I drink almond and coconut milk, and a splash of organic soy milk with my Starbucks iced coffee; but, I don’t stock cow’s milk in my fridge, and I haven’t been eating yogurt lately either. I do eat a minimal amount of cheese. I haven’t taken a strong stand to one side or the other in regards to dairy, but I know I’m not ready to give up Talenti or creamy goat cheese salads just yet.
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Are you interested in IIN?
Please reach out to me by email if you have any questions about the program. If you plan to enroll, please ask about the tuition discounts I can offer you — up to $1,000 off!