GREAT GOATS
God bless you! We really like your web site, and appreciate all you’re doing to educate folks about nutrition, especially the benefits of raw goat’s milk. We raise Oberhasli dairy goats, and practically live on the raw milk. It’s so tasty, and so healthy, we have people standing in line to get some.
Since we started raising goats about three years ago, we haven’t even had a cold. And that’s saying a lot, since my job takes me into the public schools almost daily.
Many people are aware that the positive enzymes and bacteria that are present in the raw milk are terrific for the digestive system. However the goat milk, unlike cow’s milk, also contains a small amount of colostrum in the milk throughout the entire lactation of the animal, not just when they first have kids. I believe that this really strengthens one’s immune system.
Recently, my wife’s cousin had to undergo a “stomach reduction” surgery. She was extremely overweight and diabetic. She’s lost a lot of weight since the operation, and is doing much better. However, she has suffered from constant diarrhea, stomach and digestive problems. The doctors had her on numerous prescriptions, and none worked. At the family picnic on July 4th, we noticed she was walking around with a copy of The Maker’s Diet. We, of course, had already read the book. In fact, The Maker’s Diet folks sent us a dozen free copies that we’ve been handing out to people in our area. We let her try some of our raw goat’s milk and she really liked it. In fact, she’s become a regular raw goat milk drinker, and gets a gallon a week from us now. From the very moment that she first drank the raw goat’s milk that day, all of her digestive problems ceased, and she said she felt 100 percent better! Isn’t it always something simple? We just wanted to share this with you folks!
As it says in Proverbs 27:27: And thou shalt have goats’ milk enough for thy food, for the food of thy household, and for the maintenance for thy maidens.
George Roberts
Salem, Missouri
CHANGES IN EUROPE
I have just returned from a “holiday” in Western Europe and the UK and have some interesting observations to reveal.
I had been following your diet for health recovery and noted that my nails were growing at an increased rate. However, after being away for about three weeks and living on hotel and restaurant food (not very healthy) all this growing totally stagnated.
I had taken a number of supplements away with me expecting to be able to top up at a health food store but saw none whatsoever in Europe (Belgium, Germany, France, Switzerland, Austria and Italy). And when we got to England, the very few stores I did find were quite expensive. Boots Pharmacies carried some lines at slightly cheaper prices but it was obvious that the contents were far from natural. Some co-enzyme Q10 I needed contained soy oil and partially hydrogenated vegetable oil.
All the milk available for purchase or supplied in the food outlets was packaged and tasted like UHT. Ninety-eight percent of all the bread was white and the packages that were in stores showed that it all contained soy flour and vegetable oils.
The most disconcerting observation, however, was in Italy. We know how the Italians love their extra virgin olive oil, but where there had once been olive orchards, they were totally gone and replaced by hundreds of thousands of acres of sunflowers.
It really appears, to me, that the Europeans are, without their knowledge, part of a big experiment in reducing life spans. I have been back in Australia for just three weeks and back to healthy eating. My energy levels are returning and my nails are away again. One could truly say, this is the proof of healthy eating. Thanks for the work you all do in encouraging us all to eat healthy!
John Appleton
Sunnybank, Queensland, Australia
ZERO TRANS FATS
This “0% trans fat” jazz is starting to pop up in the health food stores. Sunflower Bakery in California listed “no trans fat vegetable shortening” in their ingredient list, and when I called them, they said it wasn’t palm oil, so guess what, it’s probably that Crisco again.
I called Crisco today and was told that the Institute for Shortening and Edible Oils has stated that fully hydrogenated
oils have no trans fats and was referred to www.iseo.org, but couldn’t find anything there on fully hydrogenated
oils. What are Dr. Enig’s thoughts on this?
I thank Dr. Enig and your organization for your research and for disseminating the important information you do. If you will let me know your findings, I’ll post them on the Internet forum I frequent, where I frequently also refer to www.westonaprice.org!
Helena Foutz
Huntington Beach, California
When oils are fully hydrogenated, saturated fats are formed, the very saturated fats that the industry has demonized for so many years!
EGGS AND CHEMICALS
I read with great interest about problems with bleach (by Lori Kunkel, Spring 2005). Good sleuthing! I would like to add that bleach is not needed to condition drinking water. Most cities in Europe use hydrogen peroxide—no toxicity, no stench.
While helping a child with an apparent allergy to eggs, I learned to my dismay that even organic eggs are washed with either detergents or bleach prior to marketing. (Sometimes, the egg is then coated with mineral oil because washing destroys the natural protective coating that keeps the egg fresh.) This practice, which is banned in some other countries, introduces noxious chemicals through the porous shell into the egg, and may, if the washing is not done exactly right, push in salmonella bacteria as well. The child in question, who reacted to eggs with a rash, showed no reaction to unwashed eggs obtained from a neighbor.
Egg washing is a purely cosmetic procedure, and there are some family farmers who are trying to teach their customers about buying unwashed eggs. A smudge on an egg can be removed by sandpaper. But I think it would be in the interest of health if we all learned to tolerate a smudge here and there. After all, better a smudge on the shell than a chemical brew inside!
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