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Giving Your Child a Healthful Head Start 65
The list of ailments commonly associated with bottle-feeding is long. Research has shown that bottle-feeding contributes to digestive disor- ders, including inflammatory bowel disease, celiac disease (associated with intestinal disorders, anemia, and malfunction of the pancreas), obstruction of the stomach outlet (or hypertrophic pyloric stenosis); acute appendicitis; tonsillitis; and tooth decay and crooked alignment of teeth (malocclusion). Unlike bottle-feeding, breast-feeding appears to enhance proper development of the jaws and teeth, causing teeth to come in straight and aligned.
Bottle-feeding is also associated with higher rates of obesity in both children and adults. More bottle-fed children also suffer from an in- ability to grow normally and, later in life, tend to have higher rates of coronary heart disease and multiple sclerosis.
In addition to being devoid of so many essential components, for- mulas have also been found to contain a high degree of aluminum, which research has shown may cause disorders of the bone, brain, and nervous systems of infants. The aluminum in formulas probably comes from several sources, including the soybeans used to make the formu- las, the formula's additives, the manufacturer's processing, and the storage containers that hold the liquid, often for extended periods of time. (It should be noted that soy products also contain an abundance of phytoestrogens, which are discussed in chapter 6.) The chart that follows shows the relative amounts of aluminum in various substances to which infants are exposed.
ALUMINUM CONCENTRATIONS IN MILKS
(measured in micrograms of aluminum found in a liter ofl quid)
Breast milk 9 Whey-based 165 Fortified 161
Preterm 300 Soy 534 Casein hydrolysate 773
Studies have shown that infants are at risk of experiencing alu- minum poisoning when they consume aluminum in amounts that are greater than 300 micrograms per liter of the "milk" substance. As the chart shows, the risk is especially frightening for infants fed soy- and casein-based formulas. According to a study by the formula manufac- turer, Mead Johnson Nutritionals, in the United States approximately 50 percent of all newborns and 87 percent of 3-month-old infants are fed a commercial formula either as their sole source of nutrition or as a supplement to breast milk.
choufleur wrote:Yesterday I chopped up some raw kale and made myself a kale salad with tomatoes, carrots, and cooked buckwheat. The mother just kept asking me, "But is it good [tasting]???" since she was in obvious disbelief kale could taste good at all.
choufleur wrote:Thanks again, everyone, for your suggestions! I will check out Bryon Katie and attempt to send them to Dr. Greger's website.
Yesterday I chopped up some raw kale and made myself a kale salad with tomatoes, carrots, and cooked buckwheat. The mother just kept asking me, "But is it good [tasting]???" since she was in obvious disbelief kale could taste good at all. I will be glad when we're back in the U.S. in a few weeks and I can eat all the potatoes and kale and broccoli and cabbage and cauliflower I want without any comments!
GeoffreyLevens wrote:choufleur wrote:Yesterday I chopped up some raw kale and made myself a kale salad with tomatoes, carrots, and cooked buckwheat. The mother just kept asking me, "But is it good [tasting]???" since she was in obvious disbelief kale could taste good at all.
Ooo-Ooo, inquiring minds want to know, did she then taste it? And if so, did she like it?
GeoffreyLevens wrote:To be fair to Mom, all the bitter greens used to make me physically gag unless I hid them under thick cheese sauce. Never ate them. When I started eating this way I discovered that I could hide them under mashed baked sweet potato so started doing that from time to time. Took quite a number of months but actually started to enjoy them, and then gradually, with less and less of the sweet potato. Now I love them plain, even raw, in salad, whatever. Tasted do change but I guess you have to be willing.
patty wrote:choufleur wrote:Thanks again, everyone, for your suggestions! I will check out Bryon Katie and attempt to send them to Dr. Greger's website.
Yesterday I chopped up some raw kale and made myself a kale salad with tomatoes, carrots, and cooked buckwheat. The mother just kept asking me, "But is it good [tasting]???" since she was in obvious disbelief kale could taste good at all. I will be glad when we're back in the U.S. in a few weeks and I can eat all the potatoes and kale and broccoli and cabbage and cauliflower I want without any comments!
Be sure to check out Byron Katie.. because even though you will be home, you and your daughter have made a impact that in essence there is no distance when it comes to health/well being. You will want to be there for her, more than her for you:) It's not two. There is no greater love than parent and child and that is what you will be honoring with your partner and his mother.
Aloha, patty
choufleur wrote:Thank you patty, I will check her out.
Also, thanks for posting the bit above about the bottle-feeding. Breastfeeding was also a struggle for me to continue to do for so long, since it doesn't seem that it is as culturally accepted. I am actually still breastfeeding my (16 mo) toddler despite the family's disapproval about me being a "slave" to her.
Protein accelerates growth for good and bad. Meat and dairy products stimulate growth by various mechanisms, which include raising levels of insulin-like growth factor-1 (IGF-1). 42 Resembling insulin in its chemical structure, IGF-1 accelerates the rate of growth of normal and diseased tissues, bone, and cancer, respectively. Activities from this hormone also accelerate aging. Mice with lower levels of IGF-1, according to numerous experiments, live 40 percent longer than mice with normal levels of IGF-1.43 What’s more, as these mice get older, they not only look younger, but, more importantly, they resist diseases and chronic ailments of the aging process. They have good eyes, healthy joints, high-functioning brains, and sustained immunity. Presently, researchers believe our best hope for increasing longevity is by lowering IGF-1 activity.
All animal foods— cow’s milk, in particular— raise IGF-1 levels in humans. 44 The purpose of cow’s milk is to accelerate the growth of a cow from 60 to 600 pounds. Because protein promotes growth, a diet high in protein, regardless of the source, automatically raises IGF-1 levels. A good example of this effect by vegetable protein is seen with the isolated soy protein used in synthetic foods, from candy bars to burgers, which is an even more powerful promoter of IGF-1 than cow’s milk. 45
Foods That Raise IGF-1
Protein in general
Isolated soy protein
Milk
Meat
Poultry
Fish
Seafood46 T
he benefits of lowering your IGF-1 activity, through something as simple as making sensible food choices, can be documented in people. A study of 292 British women ages twenty to seventy years found that the serum IGF-1 activity was 13 percent lower in the 92 women who followed a vegan diet compared to the level in the 99 meat eaters and 101 lacto-ovo-vegetarians. 47 Similar effects have been found in men following vegan diets. 48
McDougall, John (2016-09-27). The Healthiest Diet on the Planet: Why the Foods You Love - Pizza, Pancakes, Potatoes, Pasta, and More - Are the Solution to Preventing Disease and Looking and Feeling Your Best (Kindle Locations 481-482). HarperCollins. Kindle Edition.
“I tell people, look, most Americans eat a piece of animal flesh two or three times a day. Bacon and eggs for breakfast. Cheeseburgers for lunch. Chicken for dinner. Every four or six hours, a piece of animal flesh is going down American throats. Not even mountain lions eat flesh three times a day, and yet we homo sapien naked apes gorge on flesh nonstop, and it’s killing us.”
“Do you think anyone should be consuming dairy?” I ask. I still have trouble believing that cow’s milk, which I’ve been told all my life is a cornerstone of a healthy diet, could be bad for me.
“I really don’t. When you think about it”— Dr. Klaper sighs heavily—“ the purpose of cows’ milk— I did most of my growing up on a dairy farm in Wisconsin— is to turn a sixty-five-pound calf into a four-hundred-pound cow as rapidly as possible. Cows’ milk is baby calf growth fluid, is what the stuff is. Everything in that white liquid . . . the hormones, the lipids”— he counts them off on his fingers—“ the proteins, the sodium, the growth factor, the IGF [insulin-like growth factor-1] . . . Every one of those is meant to blow that calf up to a great big cow or it wouldn’t be there. And whether you pour it on your cereal as a liquid, whether you clot it into yogurt, whether you ferment it into cheese, whether you freeze it into ice cream— it’s baby calf growth fluid.” He sighs again. “And women eat it and it stimulates their tissues and it gives women breast lumps, 1 it makes the uterus get big and they get fibroids and they bleed, and they get hysterectomies and they need mammograms, and it gives guys man boobs. 2 Cows’ milk is the lactation secretions of a large bovine mammal who just had a baby. It’s for baby calves,” he says again with emphasis. He smiles and says, “I tell my patients to go look in the mirror. Do you have big ears? Do you have a tail? Are you a baby calf? If you’re not, don’t be eating baby calf growth fluid at any level. There’s nothing in it people need!”
Anderson, Kip; Kuhn , Keegan (2016-07-12). The Sustainability Secret (Kindle Locations 2660-2671). Earth Aware Editions. Kindle Edition.
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