Over the 10 years that Garden Harvest has been serving the hungry,
it has become distressingly obvious that there are very few
high-quality protein foods available to low income persons. Poor people
simply do not have access to foods
containing all of the essential amino acids necessary for growth
and for health
Why Protein is so
Besides water, protein is the most prevalent substance in the
human body. And like water, proteins need to be continuously
replenished to maintain a healthy balance between degeneration
and regeneration of body tissue. People who have a well rounded
diet complete with all of the essential amino acids can maintain
a healthy balance of breaking down and building up the tissue
throughout their body, and are therefore healthier and more
resistant to disease and injury. Children especially need
ample protein to grow and develop normally.
Why Milk? Milk is a high quality protein with all the
essential amino acids necessary for growth & health. Unlike
meat, milk offers the additional bonus of calcium that is
necessary for bone and blood vessel health. A good accumulation
of calcium in the bones in early childhood is the best
preventive measure against age-related bone loss and fractures.
Low levels of calcium increase the risk of hypertension. Severe
deficiency can lead to an abnormal heartbeat, while a moderate
deficiency may lead to cramps, joint pains, insomnia,
irritability, brittle nails, eczema, numbness in the arms or
legs, high cholesterol levels, and a slow pulse rate. It is
therefore important to consume an adequate amount of calcium,
and milk is unquestionably the best source.
Why then, the whole
controversy about milk?
The critics that make sweeping statements about milk being unfit
for human consumption are misleading, because the data upon
which their attacks are founded is based purely on cow's milk.
Cow's milk, even in its purest state, is
biochemically and constitutionally quite different from
goat's milk or sheep's milk or human milk. Because of
these differences, many people are intolerant to cow milk;
this intolerance shows up as lactose intolerance or
mucus-related problems such as nasal discharge, frequent colds,
asthma, breathing problems, frequent coughs, sinus problems,
tumors, cysts, constipation, obesity, growth of candida
albicans, coated tongue, etc.
And besides the constitutional differences
that make cow's milk less tolerable for human consumption,
the milk that is most commercially available in your
average grocery store is from cows that are fed hormones,
antibiotics, and chemical laden feed, the residues
of which pass into their milk. In addition, these cows are
generally confined to very tight areas, and hence lack the
exercise, fresh air, and ability to move away from their own
waste. Therefore, cow milk contains a lot of unnatural
affect its quality.
However, most people who cannot
tolerate cow milk thrive on goat milk,
and many claim healing properties for goat milk. Goat milk,
while it tastes just like cow milk, is closest constitutionally
to human breast milk and
significantly different from cow milk in its biochemical make-up
and in ways that results in a much healthier source of protein,
calcium, and micronutrients for human consumption.
For details on the health benefits of goat's milk and how it is
constitutionally different from cow's milk, CLICK HERE.
Eggs, precisely because they are designed to produce a living
organism, contain the widest variety and most
nutrients including the essential amino acids, Vitamin B12, and
folic acid, which are lacking in meatless diets, yet vital to
the maintenance of heart health. Also, eggs are one of the
easiest and most versatile foods to prepare, and can be
incorporated into many baked goods, puddings, etc. They keep a
long time, the USDA maintains 30-40 days refrigerated, and are
naturally protected from contamination by their hard shell.
What about cholesterol in eggs? Eggs do contain some
cholesterol as does meat, seafood, and poultry. Cholesterol is a
waxy, fat-like substance produced by all mammals, including
humans. Cholesterol is needed for many bodily functions and
serves to insulate nerve fibers, maintain cell walls and produce
vitamin D, various hormones and digestive juices. Cholesterol is
produced by the liver. There is a difference between dietary
cholesterol (the cholesterol you consume in foods) and blood
cholesterol (the cholesterol in your bloodstream, also called
serum cholesterol). Dietary cholesterol does not automatically
become blood cholesterol when you eat it. Most of your blood
cholesterol is made by your body. Individuals vary in how much
cholesterol their body makes. There is little doubt that
elevated blood cholesterol levels increase heart disease risk.
But the effect of dietary cholesterol on blood cholesterol
levels is the subject of debate among health professionals.
That's because research does not show that food cholesterol
significantly boosts blood cholesterol levels in everyone. Even
cholesterol-lowering diets allow moderate amounts of whole eggs.
There is no limit on egg whites, since they're cholesterol and
To support the milk & eggs program, you can