Re: Ischaemic heart disease, Type 1 diabetes, and cow milk A1 â-casein

[Guest guest]

Extremely hard to read. But milk and cream are discussed interchangably and no mention is made of FF milk (which I assume is what any sensible CRONIE would use) _vs. whole milk

on 8/16/2005 7:52 PM, Rodney at perspect1111@... wrote:

Hi folks:

And here is an article that seems to address the issue about cow's

milk A1 beta-casein:

http://www.nzma.org.nz/journal/116-1168/295/

Rodney.

[Guest guest]

Extremely hard to read. But milk and cream are discussed interchangably and no mention is made of FF milk (which I assume is what any sensible CRONIE would use) _vs. whole milk

on 8/16/2005 7:52 PM, Rodney at perspect1111@... wrote:

Hi folks:

And here is an article that seems to address the issue about cow's

milk A1 beta-casein:

http://www.nzma.org.nz/journal/116-1168/295/

Rodney.

[Guest guest]

Hi Francesca:

It looks to me that that study implies that fat-free milk would be

the worst. Because it is the casein (which is protein) that it

suggests is the problem and fat-free milk contains lots of it.

Now milk from different animals, even from different varieties of

cow, contains different types of casein, apparently. But it seems,

if that study is correct, as if our cows are the bad ones.

As regards the fat in milk, perhaps only myristic acid is a serious

problem for CVD, but of course the fat and carbohydrates in milk, as

well as the protein, all contain dreaded (!) calories.

But this is all far from completely understood science. So it is all

very tentative.

Are we heading towards 'protein-skimmed' milk?

Anyway let's WAIT and see what future studies show before taking any

of this stuff at face value. Just something to keep stored in the

back of our minds.

Rodney.

>

> Hi folks:

>

> And here is an article that seems to address the issue about cow's

> milk A1 beta-casein:

>

> http://www.nzma.org.nz/journal/116-1168/295/

>

> Rodney.

[Guest guest]

Hi Francesca:

It looks to me that that study implies that fat-free milk would be

the worst. Because it is the casein (which is protein) that it

suggests is the problem and fat-free milk contains lots of it.

Now milk from different animals, even from different varieties of

cow, contains different types of casein, apparently. But it seems,

if that study is correct, as if our cows are the bad ones.

As regards the fat in milk, perhaps only myristic acid is a serious

problem for CVD, but of course the fat and carbohydrates in milk, as

well as the protein, all contain dreaded (!) calories.

But this is all far from completely understood science. So it is all

very tentative.

Are we heading towards 'protein-skimmed' milk?

Anyway let's WAIT and see what future studies show before taking any

of this stuff at face value. Just something to keep stored in the

back of our minds.

Rodney.

>

> Hi folks:

>

> And here is an article that seems to address the issue about cow's

> milk A1 beta-casein:

>

> http://www.nzma.org.nz/journal/116-1168/295/

>

> Rodney.

[Guest guest]

Discussed interchangeably, yes. No mention of FF milk, no:

" Milk included fresh milk products – yoghurts, cream, whole and skim

milk, and milk powder – but excluded cheese and butter. We subtracted

goat and sheep milk production (FAO data, Italy 8%, Israel 2%, Hungary

2%). "

-

>

> Hi folks:

>

> And here is an article that seems to address the issue about cow's

> milk A1 beta-casein:

>

> http://www.nzma.org.nz/journal/116-1168/295/

>

> Rodney.

[Guest guest]

Discussed interchangeably, yes. No mention of FF milk, no:

" Milk included fresh milk products – yoghurts, cream, whole and skim

milk, and milk powder – but excluded cheese and butter. We subtracted

goat and sheep milk production (FAO data, Italy 8%, Israel 2%, Hungary

2%). "

-

>

> Hi folks:

>

> And here is an article that seems to address the issue about cow's

> milk A1 beta-casein:

>

> http://www.nzma.org.nz/journal/116-1168/295/

>

> Rodney.