Using sophisticated statistical techniques and the U.S. Department of Agriculture’s nutrient database, a team of scientists quantified the degree of nutrient decline in 43 garden crops from 1950 to 1999 (Donald Davis et al., 2005). Their findings are consistent with and reinforce the findings of an earlier study in Great Britain (Anne-Marie Meyer, 1997). All […]
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A European team lead by the Swiss scientist Lukas Rist has found that mothers consuming mostly organic milk and meat products have about 50 percent higher levels of rumenic acid in their breast milk (Rist et al., 2007). This Conjugated Linoleic Acid is responsible for most of the health benefits of CLAs in milk and […]
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Fifteen papers in this workshop proceedings cover the multiple health benefits of CLAs. Milk, most dairy products, beef, lamb, and pork are the major dietary sources of CLA. The “magical properties” of CLA include reducing the propensity to store fat (especially abdominal fat), inhibiting tumor development, promoting sensitivity to insulin in cells, increasing immune response […]
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