Nutrition

Game consoles, MacDonald’s, KFC, all companies that provide entertainment and fried foods for kids are the main causers of the growing number of children becoming obese. These companies are so prevalent on today’s youth’s lives that they make a profound impact on their health. With the rate that these companies are expanding worldwide, the rate at which children are becoming obese is bound to become even worse. Every corner you go around especially in America you will find a fast food restaurant. This is the main reason why America has the highest youth obesity rate. During the past 30 years the percentage of obese children between the ages of 6 and 11 has tripled. It is amazing is it not all we have to do to change this is adjust our food intake and watch our daily activities so I ask of you to join me and change for the better of our own lives.

There are three causes of youth obesity that stood out from the rest for me. These are poor nutrition, low self esteem and a less – active – youth. Eating healthy means taking a lot more time to prepare a meal and it costs more than a readymade, extremely fast, unwatched while being cooked and full of oil fast food meal. A lot of parents are not educated with what is right for their children to be eating. So they leave their children to enjoy what they like instead of having a balanced diet. Children’s self esteems lower when they are obese because of society’s influences on being thin. As they get more obese their social interactions with other youths decrease because of this influence.

Now the low self esteem that develops leads to children no longer being around others thus making them become less active which helps to make children even more obese. A study performed by Research Triangle Institute International for the Centres of Disease Control in Washington, DC surveyed 986 parents on childhood obesity and prevention. The results were as follows 49.5% did not feel schools had the right to record children’s weights. 72.9% felt that schools needed to provide weight loss and exercise programs. 39.1% thought an increase on the tax of fast food was constructive. 42.31% favoured the standardization of food portions in restaurants.

You must be thinking that to stop obesity means we just have to remove fat from our diets. But you would be wrong stopping obesity does not just mean removing fat from your diets. Usually when people remove fat from their diet they will increase their intake of sugar, high density carbohydrates, and starches. This means you are having a low protein and fat meal which often leave people feeling hungry which leads to them filling their stomachs as soon as possible with whatever they can find to eat.

That is wrong. You need to have and stick to a balanced diet. Most of us eat 3 large meals, breakfast, lunch and supper. That too is wrong. You need to eat six small meals and your last meal should be eaten at least two hours before going to sleep to allow for you to burn all fat and energy from the meal. This information was given to me by an actual dietician from CFB.

Coming back to the topic of game consoles and I would like to add into that topic television. The question is, is television a friend or foe of youth obesity is what I shall answer for you. Every hour a child sits and plays a video game or watches TV they may double their risk of becoming obese. Glenda Nichols, Assistant Professor of Psychology at Tarrant County College she stated in an interview that on average a child watches or plays a video games for 7.1 hours a day. That equals to 25,000 hours of being in front of a television by the time that they would be seniors in high school. That is extremely dangerous because children are guaranteeing their chances of becoming obese.

Some long term effects of childhood obesity are high cholesterol, high blood pressure, and the development of diseases such as type 2 diabetes. These are all very dangerous for the human body. But these are just a few of the many associated problems.

More problems associated with obesity are:

1. Diabetes

2. Hyperlipidemia

3. Blood circulation diseases like arteriosclerosis, high blood pressure, heart disease, and palsy

4. Skin disease

5. Joint problems, back, knee, and ankle pain

6. Liver disease

7. Cholelithiasis

8. Menstrual abnormalities

9. Female infertility

10. Breast cancer

11. Endometrium cancer

12. Decline in libido

13. Mental stress

We all live in a society that sends out very strong messages about beauty and body weight. Girls are encouraged to constantly diet and exercise until they attain a fit, thin body. Boys are told to constantly work out and do whatever is necessary to attain a buff, muscular figure. Am I wrong? So come on let’s follow the messages society sends to all of us together. I ask all of you to not do it for me but to do it for yourself. You will not forget it especially in the long run. So come on let’s get healthy.

We have all felt like we were starving before, right? Sometimes you skip a meal and your stomach may start to growl? Well there are people all over America who have to go starving every day, and In this case, children. I’m hoping that today everyone In this room will leave feeling a little more Informed on the topic of child hunger. After researching the topic After studying Child hunger in America, I’d like to talk about How many children go hungry in America? What being starving does to your body? Charities that help. Body: How many Children go hungry in America?

According to Unknowingly, 16. 2 children in America are not getting the food that they need on a regular basis. Food insecurity- or the limited or uncertain availability of nutritionally adequate and safe food- exists In 17. 2 million households, 3. 9 of them with children. Http://m;m. Unknowingly. Org/problem/hunger-facts% of homes with children living In them In big cities have food Insecurity. Severe Acute Malnutrition threatens the lives of 34 million children and every year at least 1 million of them die room malnutrition-related causes. Http://www. Countersignature. Org/impact/ nutrition? Clip=Cliff LaM 18ACFcZQ7AodUFQAWVv What starvation does to your body What happens in your stomach during starvation First your body will go into a state of ketosis. After all the fats broken are down, your body turns to breaking down protein in your muscles. Your immune system will be weakened due too lack of vitamins and minerals. There are typically two diseases you can get, marauds- which is a form of severe malnutrition and energy deficiency and kwashiorkor- caused by not getting enough protein and Is characterized by fatigue, edema, and decreased muscle mass. Http://www. Medically. Mom/now-entering-starvation-mode-what-happens-your- metabolic-processes-when-you-stop-feeding-your-body Starvation effects the brain So, in the initial stages of starvation, our bodies convert glycogen in the liver into more user-friendly glucose. However, after a short time, our bodies begin burning fat reserves. When our fat is metabolize into nutrients useable by the brain, Ketene bodies are produced resulting in a state of Ketosis. Eventually, after a more extended erred of starvation, the body begins to run out of excess fat and must, instead, turn to muscle and connective tissue.

Finally, when all else fails, the brain begins to break down neurons, reducing the volume of the brain and thereby “shrinking’ the brain. Http://www. Transference. Com/blobs/451-eating-disorder-awareness-week-4-of-5- brain-starvation. HTML Ways to help stop child hunger. Charities Feed the Children Action against hunger World Vision Volunteer Your Time Repacking donated food for use at food pantries Transporting food to charitable agencies Help out at local soup kitchens Conclusion:

Healthy foods vs.. Not healthy foods Tina Sanctions Eating is something that we all have to do to stay alive and we do it at least three times a day. We live in a world where there are so many choices and no one but ourselves are responsible for the foods we eat. In this essay I will compare and contrast the differences between eating healthy foods instead of not so healthy foods. First I’m going to discuss the healthy foods. The two areas of healthy food I’m going to talk about are the benefits and taste.

The Benefits of eating healthy foods are that our bodies stay healthy, keeps you full and satisfied longer during the day, giving you more energy through out the day and in the long run keeping us out of the doctor’s office. If you’re trying to lose weight consuming healthy foods is a start to lose weight. The taste of healthy foods is fresher and if you prepare it well the taste will satisfy you but it can sometimes lack good taste if you don’t know how to prepare it. Second I’m going to discuss the benefits and taste of the not healthy foods.

There s no benefit of eating food that isn’t healthy for you. When we consume foods that have no benefits we end up with all types of health problems like diabetes, heart conditions and being overweight Which all can lead to high medical bills. The taste of these kinds of food might tastes better at the moment due to all the ingredients that are in them and might cost cheaper so it becomes easier for us to consume. In the long run we are responsible for what we eat and the choices of food we buy but we should all consider the benefits it will make or not make.

Vitamin & Mineral Project Sundria Carroll February 22nd, 2011 Diet 1310 650 Brenda Speight, Instructor Vitamin K Vitamins are a group of organic substances essential in small quantities to normal metabolism, found in minute amounts in natural foods or sometimes produced synthetically. Vitamins help our bodies metabolize nutrients and grow cells. They come in two forms: those tat dissolve in water (vitamins B & C) and those that are absorbed and stored in fat (vitamins A, D, E, and K).

Vitamin K named for the German word for clotting “koagulation” is responsible for enabling your blood to clot, ensuring you don’t bleed out from a paper cut or small scratch. Vitamin K also teams up with calcium to strengthen your bones. Because vitamin K is fat soluble, be sure to consume this nutrient at the same time as a (healthy) fat because it will aid with its absorption. Some studies indicate that it helps in maintaining strong bones in the elderly. Vitamin K participates in the synthesis of bone proteins.

Without vitamin K the bones produce an abnormal protein that cannot bind to the minerals that normally form bones. This results in bone density. Researchers continue to discover proteins needing vitamin K’s assistance. Vitamin K deficiency bleeding is a rare disease that occurs in approximately 1 in 10,000 newborns. The disease can cause significant damage to the brain of the newborn, and in some cases can also lead to death. It has been said that there is some good news about vitamin K deficiency bleeding is completely preventable.

You can safeguard your baby from vitamin K deficiency bleeding by giving extra vitamin K to your child after birth. Newborns present a unique case of vitamin K nutrition because they are born with a sterile intestinal tract, and the vitamin K producing bacteria take weeks to establish themselves. To prevent any hemorrhagic disease in newborns usually a single dose of vitamin k is given. If for any reason the mother took medication for blood clotting, tuberculosis, or epilepsy during pregnancy, it is recommended that the baby be given Vitamin K through injection.

The reason is that such babies may not be able to properly absorb Vitamin K orally. Vitamin is not toxic when consumed orally, even in large amounts. However, menadione (a synthetic, water-soluble vitamin K precursor) can cause toxicity and should not be used to treat vitamin K deficiency. People taking this drug should eat vitamin K enriched foods to keep their intakes consistent from day to day. Significant food sources: Bacterial synthesis in the digestive tract, liver, leafy green vegetables, cabbage, and milk. Specific recommendations depend on age, gender, and other factors (such as pregnancy).

The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods from the food guide pyramid. The Food and Nutrition Board at the Institute of Medicine recommends the following dietary intake for vitamin K: Infants * 0 – 6 months: 2. 0 micrograms per day (mcg/day) * 7 – 12 months: 2. 5 mcg/day Children * 1 – 3 years: 30 mcg/day * 4 – 8 years: 55 mcg/day * 9 – 13 years: 60 mcg/day Adolescents and Adults * Males and females age 14 – 18: 75 mcg/day * Males and females age 19 and older: 90 mcg/day

If you take Warfarin (a blood thinner), one should know that vitamin K or foods containing vitamin K can affect how the drug works. To get more information one should ask their health care provider how much vitamin K or vitamin K-containing foods they should consume. Bibliography Hamrick I, Counts SH. Vitamin and mineral supplements. Wellness and Prevention. December 2008; 729-747. Rolfes, Sharon and Ellie Whitney Understanding Nutrition 11th Ed Belmont CA 2008 http://www. kosmix. com/topic/vitamin_k/overview/adam20#ixzz1KfWhlT00 http://www. osteoporosis-vitamins. com/vitamin-K-toxicity. html

“You are what you eat”, is a well known saying. Its message really means that if you eat healthy foods, you are most likely to be healthy. The good and healthy foods which include fresh fruits, green vegetables, fibre rich grains, pulses etc are considered old fashioned. Kids and teenagers today are opting for a greasy burger and a bag of fries, with a soda included to complete the meal. It is the age of fast-food. Eating fast-food means instant gratification. And eating fast-food much of the time can seriously injure the health of anybody, especially growing children and teenagers.

Everywhere they are lamenting that obesity is on the rise, especially amongst children. Blame it on salt or sugar. Call it the fast-food disaster, but a meal at a fast-food restaurant could expose a child to unnaturally high levels of salt. The daily recommended dosage of salt is no more than 6gm per day for an adult and 3gm per day for a child. Studies have shown that Fast-Food meals can easily contain four times that amount of salt for a child. Moreover, these fast-food meals are extremely high in calories. Eat a small amount and you will be packing on the pounds rapidly.

Besides, an excess of salt in the body can send children’s blood pressure soaring, thereby putting them at the risk of both stroke and heart disease. The consequences of bad eating are many. From skin problems to obesity, poor digestion, an inability to think clearly, a general lack of energy, constant mood swings and blood sugar inconsistencies. The excess sugar in the fast foods leads to diabetes in children. I have a personal experience related to this. One of my classmates in IV std had bad eating habits. His lunch box was almost always packed with burgers, fried chicken or French fries.

Added to this he was always seen drinking colas. Due to this he was overweight and physically inactive. Unfortunately, during the same year he was diagnosed as diabetic. Doctors placed all the diet restrictions for him and medications to take for the remaining life. It was a sad thing to happen at such a young age. My advice to all of the young friends, please cultivate a habit to consume Good Food which includes fresh fruits, green vegetables, milk, fibre rich grains, pulses, fish etc to be healthy and fit. Thank You

“In the U. S. obesity rates have risen from 14% in 1978 to 31% in 2000…according to WHO/FAO in 2001, chronic diseases resulting largely from poor diet contributed to 60% of the 56 million reported deaths worldwide” (Lang & Heasman 2004:53). Both Canadian and American citizens alike spend vast amounts of their money on food and a significant percentage of that money is spent on low-nutrition foods such as fast foods and processed foods. Being the cash cow that it is, the capitalist food system has provided the opportunity for corporations to profit numerous types of junk foods (fast & processed foods containing high sugar, salt, fat).

According to Robert Albritton’s (2009:90) “Let Them Eat Junk,” he argues that “the consumption of junk foods is not the only cause of obesity, but it is doubtless a major cause…[and] obesity is something that we allow to happen, and while there may be many causes, [he] would argue that the primary cause is a capitalist food system that we have allowed to subject us. ” This essay will further extend on that argument and examine that the growing trend of obesity is caused by the fundamental principle of the capitalist food system, which is to profit from selling junk foods without considering the health consequences associated with it.

Examining why consumers eat junk food in a sociological perspective, the financial incentives associated with selling junk foods in a capitalist perspective, and the health problems/consequences from the consumption of junk foods will be explored. A solution will be provided in attempts to rectify the growing trend of obesity due to junk foods. It is vital that we also look into the health implications as a result of the consumption of junk foods. Most notably, the greatest risk being obesity. Public health is an important factor in today’s society.

Billions of dollars are spent on health care all over the world. At the same time, about the same amount of money is being put into a system that deters the health of millions of citizens every year (Adams 2005). In the present, the junk food industry is becoming a focal point in controversy surrounding its impact on public health. For example, “many blame fast food businesses for public health concerns, arguing that fast-food choices and large portion sizes contribute to obesity, diabetes, heart disease, and a variety of other diet-related problems” (Adams 2005).

In 2002, director Morgan Spurlock subjected himself to a diet based only in McDonald’s fast food three times a day for thirty days and without working out. His objective was to prove why most of the Americans are so fat, with many cases of obesity (IMDB). He gained about 18 pounds over the course of the experiment, experienced mood swings, loss of sex drive, and nearly catastrophic liver damage. Spurlock’s body fat composition increased by 7 percent, his cholesterol went up 60 points, and his blood pressure rose from 120/80 to 150/100. Shortly after Mr.

Spurlock’s revelations about his fast-food experiment, the Associated Press reported that McDonald’s was phasing out its super size menu options (Hagloch 2005). “Super Size Me” (name of the documentary) was a great example of how junk food affects the general public and is also an indication that the junk food industry, motivated by profits and shareholder interests, has ignored its responsibilities to the consuming public. It is clear that there is a huge demand for junk foods and that corporations thrive on this demand by creating more and more junk foods. As a result, there are health consequences such as obesity.

Solutions to reduce obesity should be one of the main concerns in today’s society, however, to completely rid junk foods entirely need not be one of the solutions. The junk food industry plays a significant role in stimulating the North American economies. “Three-quarters of all Americans live within three miles of a McDonald’s, and two-thirds live within three miles of a KFC, Pizza Hut or Taco Bell fast food restaurant. ” (Albritton 2009:98). In addition, supermarkets in North America are one of the most popular destinations for consumers to do most of their shopping. Supermarkets play a major role in the American food regime since that is where 40% of all food is purchased. Supermarkets typically sell a high proportion of highly processed, highly packaged and highly transported foods. In other words, supermarkets are largely purveyors of unsustainable petrofoods and unhealthy processed foods” (Albritton 2009:120). Given that junk foods are a significant contributor to the North American economies, it would be unwise to completely abolish the production and sales of junk food in order to solve the obesity epidemic.

Rather, there should be more of an educational solution to fight against obesity. With the high demand for junk foods due to the fast-paced lifestyle in North America and for the availability of these foods provided by corporations that strive to gain profits, it is no surprise that junk food is one of the leading causes of obesity in North America today. As Robert Albritton (2009:90) pointed out, “…the primary cause is a capitalist food system that we have allowed to subject us. Although the junk food industry is significantly vital towards the stability of the North American economies, it would be unwise to rid the production and sales of junk foods entirely. Instead, the use of subsidy dollars to invest into nutritional awareness programs and the reduction in portion sizes for fast and processed foods are recommended options to prevent obesity. These steps may not on its own prevent obesity, however, these are one of many important steps in fighting against the obesity epidemic today and for future generations.

Having spent the majority of my life on a dairy farm, I have had the privilege of enjoying fresh, clean, delicious raw milk. There is nothing like it! I would be willing to wager that very few have ever experienced the enjoyment of sipping a tall, ice-cold, creamy “straight from the farm” glass of milk. There is nothing in the world that compares with the overall taste, the nutritional content, and the health benefits found in raw milk. Raw milk should be an option for everyone to consume. There are warnings and new research advising consumers to avoid raw milk and raw milk products.

Indeed, I was surprised to read Nelson (2010) that, “Raw milk stands alone as the only food that has ever been outlawed, and its advocates point out that it took a constitutional amendment to ban alcohol,” (p. 3). Nonetheless, the movement seems to be gaining in popularity. The Oake Knoll Ayrshire farm in Foxborough, Massachusetts owned by the Lawton family is a perfect example of the momentum that the raw milk movement has gained. “Lawton figures that she has 200 weekly customers, versus just a handful two years ago,” (Gumpert, 2008).

With the “organic” fresh products movement and the increased accessibility to farmer’s markets, consumers have become more aware of these alternatives. According to the president of the Weston A. Price Foundation, a foundation that stands strongly behind the raw milk movement, an estimated half a million Americans or more are consuming raw milk. There are many issues surrounding the raw milk versus pasteurized milk debate, but at this time I want to focus on the issue of choice. The taste of raw milk is the first thing I think of every time I drink pasteurized milk. There are drastic differences in taste, sweetness, and texture.

Raw milk is mild, creamy, and even sweeter than pasteurized milk. “Fresh milk has a delicate flavour contributed by compounds of low molecular weight in trace amounts. Heat treatment affects the flavour of milk and produces detectable off-flavours,” (Aboshama, 1977). Many raw milk consumers testify that one of the main reasons they drink raw milk is for the flavor and creamy texture. In a New York Times article, several raw milk drinkers’ sentiments are voiced about the taste of raw milk: “richness and density,” “complexity of flavor,” and “we trust the traditional food chain [flavor] more,” (Drape, 2007).

The best tasting milk is going to come from cows that are pasture-fed. There is a direct relationship between what the animal eats and the taste and nutritional value of the milk. “Products from pasture-raised animals are healthier [tastier] for you to eat than those from grain-fed animals for many reasons. Animals get more readily available nutrients from fresh pasture plants than from grains, so their products contain more vitamin E, beta carotene, conjugated linoleic acid (CLA) and omega-3 fatty acids,” (Schivera, 2003). This pasture-fed cow’s milk is the high quality raw milk that so many people are seeking out and defending.

This high standard of milk resembles that of which most Americans once lived on, when either everyone owned a cow or knew someone who did. Research done by Levieux (1980) explains that two types of protein exist in milk; they are casein and whey. Unlike casein, whey protein is deconstructed during pasteurization (p. 93). These proteins play an important role in the absorption of vitamins and minerals. Colman, Hettiararchychy, and Herbert (1981) reported that many vitamins and minerals are attracted to these proteins and potentially bind to them.

This bond can facilitate their absorption by the digestive system. Pasteurization destroys the ability of certain proteins in milk to bind the important vitamin folate and hence help its absorption (p. 1426). The components of raw milk that are thought to be most affected by the pasteurization process are the water soluble vitamins and the proteins. According to research completed by Rolls (1973), there is approximately a 10% loss of vitamins BI, B6, B12 and folate and a 25% loss of vitamin C (p. 10). Ultimately, raw milk provides the consumer with more available vitamins and minerals than pasteurized milk. The following chart compares the nutritional values of raw milk and pasteurized milk and clearly shows raw milk offers far more benefits than pasteurized milk.

Raw Milk And Pasteurized Milk

• Enzymes:All available. Less than 10% remaining.
• Protein:100% available, all 22 amino acids, including 8 that are essential. Protein-lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding.
• Fats: (research studies indicate that fats are necessary to metabolize protein and calcium. All natural protein-bearing foods contain fats. )All 18 fatty acids metabolically available, both saturated and unsaturated fats. Altered by heat, especially the 10 essential unsaturated fats.
• Vitamins:All 100% available. Among the fat-soluble vitamins, some are classed as unstable and therefore a loss is caused by heating above blood temperature. This loss of Vitamin A, D, E and F can run as high as 66%. Vitamin C loss usually exceeds 50%. Losses on water-soluble vitamins are affected by heat and can run from 38% to 80%.
• Carbohydrates:Easily utilized in metabolism. Still associated naturally with elements. Tests indicate that heat has made some changes making elements less available metabolically.
• Minerals:All 100% metabolically available. Major mineral components are calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more, 100% available. Calcium is altered by heat and loss in metabolism may run 50% or more, depending on pasteurization temperature. Losses in other essential minerals, because one mineral usually acts synergistically with another element.

There is a loss of enzymes that serve as leaders in assimilation minerals. NOTE:Bacterial growth in Raw Milk increases very slowly, because of the friendly acid-forming bacteria (nature’s antiseptic) retards the growth of invading organisms (bacteria). Usually keeps for several weeks when under refrigeration and will sour instead of rot. Pasteurization refers to the process of heating every particle of milk to at least 145 F. and holding at such temperature for at least 15 seconds. Pasteurizing does not remove dirt, or bacterially-produced toxins from milk. Bacterial growth will be geometrically rapid after pasteurization and homogenization.

Gradually turns rancid in a few days, and then decomposes. Note. The above chart on nutritive values was cited from “Report In Favor Of Raw Milk: Expert Report and Recommendations,” by A. Vonderplanitz and W. C. Douglass, 2001. Raw milk offers many health benefits which include physical, digestive, and even cognitive health. Perkin (2007) reference cites one of his earlier studies Perkin (2006) that, “Found protective effects of unpasteurized consumption on current eczema and seasonal allergic rhinitis symptoms,” (p. 627).

This research has been supported by others such as Waser (2007) who questioned why most farming children seem not to suffer from these ailments. There are many examples of research that show raw milk’s health advantages. Nelson (2010) identifies published studies that find evidence for the following health benefits: Childhood consumption of raw milk resulted in significant reductions in the development of asthma, eczema, and hay fever (in Nelson 2010, p. 6). Consumption of “farm milk” showed a significant inverse relationship to asthma and allergies in a study of nearly 15,000 European children (in Nelson 2010, p. ). Although the follow studies are dated and have been continually dismissed by popular science, this research shows a correlation between early childhood consumption of raw milk and the absence of certain childhood ailments. Children who drank raw milk were less likely to develop cavities and higher resistance to tuberculosis (in Nelson 2010, p. 6). Raw milk prevented scurvy and protected against flu, diphtheria and pneumonia (in Nelson 2010, p. 6). I find it ironic that we currently immunize children (and some adults) for several of the above diseases.

It makes me wonder whether the consumption of raw milk (or the lack of) has played a significant role in the necessity for these immunizations. Milk in it’s cleanest, rawest form offers the most health benefits to the consumer. The controversy surrounding the legality of raw milk continues to rage on, although the focus should be to eliminate the production of “dirty” milk. I recall from my time on my parents’ dairy farm that as long as the bacteria count remains below 100,000 per ml, organisms if present, cannot represent significant health hazard.

Nelson (2010) confirms that not only does state regulators require a bacterial count of 100,000 per ml for milk slated to be pasteurized, they require the bacteria count of Grade A Raw milk to remain under 30,000 per ml (p. 5). The solution to the raw milk debate is in the creation of a universal standard for all milk, not in the banning of unpasteurized milk. The pasteurization process continues to be of great value for mass produced milk, where animals are kept in confined spaces and reated with antibiotics and hormones, but there is no reason to deny the consumer the enjoyment of high quality unpasteurized milk. The purpose of this essay is to provide you, the reader, an explanation of the benefits of raw milk. Even though these benefits exist, many people have never tried raw milk because it continues to be illegal in many states. Drape (2007) reports that while human consumption of raw milk is illegal in fifteen states, there are 26 states that raw milk can be bought in with certain restrictions.

In my opinion, this is possibly information that many of you have been denied because many health officials (pressured by politics and large corporations) fear that unpasteurized milk is unsafe. The evidence I have presented, illustrates that untreated milk tastes better, has a higher nutritional value, and offers health benefits above and beyond pasteurized milk. At the very least it has a better flavor, with none of the damage caused by the pasteurization process. I challenge everyone to find a local dairy farmer who produces clean, raw milk and enjoy a glass.