Adapted to Dairy Products?

With regards to dairy products man is the only animal to consume the milk of another animal after being weaned from mothers milk. As a consequence of this infringement of the law of nature, large sections of the population are pre-disposed towards heart disease, arterial damage and other circulatory disorders related to the excessive use of milk and its high concentrations of unsaturated fat. Cows milk fed to babies is a particularly unwise habit. It contains twice as much protein as mothers milk creating difficulties of digestion and is intended for the rapid development of a calf rather than the slower development of a small human. Cows milk also lacks the right composition of nutrients and antibodies which are essential to the development of the child's immune system. Cows milk is further implicated in the development of allergies, infantile eczema and various digestive troubles. As pointed out earlier, man is the only animal that consumes milk after being weaned. Clearly milk and its derivatives of butter, cream and cheese are enjoyable foods and this alone may account for its wholesale popularity. However, when one considers the slick advertising of milk as a "natural", wholesome food containing protein and essential minerals, one may recognize that a degree of conditioning invokes excessive consumption. Not too many people would be inclined towards pigs milk, sheeps milk or even mothers milk and, if common sense prevails, it must be admited that cows milk is neither a wholesome or natural food for human consumption. This is borne out by scientific research, which having revealed the injurious action of animal fats through much painstaking research and expense, merely confirms the self-evident.

Milk then, and its by products ought to be used sparingly as a concession to enjoyment rather than to necessity, prefering the low fat products of cottage cheese, yoghurt and low-fat milk. These foods contain protein, essential vitamins and minerals and do, it must be conceeded, lend themselves to the improvement of many culinary dishes.