It seemed like it might be a nice piece at the start: someone accidentally left milk outside and it fermented. When did humans first recognize that this was a healthful product?
I had to read this one: an article on probiotics, and not for the fact that it came from a doctor.
Instead this online article concludes with a list of five things one can do to make sure they have great digestive health, avoiding all dairy products being at the top of the list. What went wrong with this article? How did we get from a healthful product to one that should be avoided? The good doctor does mention the negative effects of pasteurization: that it may destroy the lactase in the milk? He also points to the lactose in dairy, as though it is found in all dairy products, including aged cheeses.
If the probiotics are the key to the improved digestive systems and the enhanced immune systems, why not direct the reader to those cheeses that are full of probiotics, the uncompromised (raw) milk cheeses?
Interesting points are made throughout the piece, including the notion that about 85% of the bacteria in our gut is of the friendly variety, the rest being non-beneficial yet less problematic because they are outnumbered so greatly. This has been widely accepted as a given, that there are far more of the good guys than the bad, otherwise we would not be here.
But do not try and confuse the reader with all this hysteria-inducing talk, all for the sake of selling a lifetime supply of factory-made probiotics. You can get the more natural types directly from your raw milk cheeses, without the lactose, and in an incredibly effective and delicious form.
As I have noted before: they do not teach cheese in medical school. These guys had better watch out. Was it not the father of western medicine who said: Let food be thy medicine and medicine be thy food?
- Max McCalman