Chelsea Green Publishing

Devil in the Milk

Pages:240 pages
Book Art:Black and white illustrations
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603581028
Pub. Date March 06, 2009

Devil in the Milk

Illness, Health and the Politics of A1 and A2 Milk

By Keith Woodford
Foreword by Dr. Thomas Cowan

Availability: In Stock

Paperback

Available Date:
March 06, 2009

$24.95

This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.

These health problems are linked to a tiny protein fragment that is formed when we digest A1 beta-casein, a milk protein produced by many cows in the United States and northern European countries. Milk that contains A1 beta-casein is commonly known as A1 milk; milk that does not is called A2. All milk was once A2, until a genetic mutation occurred some thousands of years ago in some European cattle. A2 milk remains high in herds in much of Asia, Africa, and parts of Southern Europe. A1 milk is common in the United States, New Zealand, Australia, and Europe.

In Devil in the Milk, Keith Woodford brings together the evidence published in more than 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: We should be switching to A2 milk.

A2 milk from selected cows is now marketed in parts of the U.S., and it is possible to convert a herd of cows producing A1 milk to cows producing A2 milk.

This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.



REVIEWS AND PRAISE

"[A] shattering expose of the health problems caused by milk and the efforts of elements in the dairy industry and Government to cover them up."--Jacqueline Steincamp, Healthy Options

"Devil in the Milk is a monumental study, convincingly laid out, and one that demands our immediate attention. . . . If we can use this book to convert our cows to A2 cows, then use the principles of properly fed, properly prepared dairy, we will do much to reduce the disease burden in our country and find our way to the robust health that is our birthright. I encourage everyone to read this book and see for themselves."--Thomas Cowan, MD, from the Foreword

"I believe this is an important book. Critics should think carefully and avoid knee-jerk reactions."--Sir John Scott, Professor Emeritus of Medicine, University of Auckland

"Devil in the Milk is potentially as significant as Carson's Silent Spring or Nader's Unsafe at Any Speed."--Alan Robb, The New Zealand Farmers Weekly



ABOUT THE AUTHOR

Keith Woodford

Keith Woodford is Professor of Farm Management and Agribusiness at Lincoln University in New Zealand. A regular commentator in the news media, he was previously at the University of Queensland (Australia) for 20 years. He lives with his family in Christchurch, New Zealand.

YOU MAY ALSO LIKE

Slow Wine 2016

Slow Wine 2016

300 cellars visited, 2,500 wines reviewed           

An innovative overview of the Italian wine world, which lists the country’s finest bottles in terms of aroma and taste, sense of terroir, and value for the money.

For the fifth consecutive year, Slow Food International offers an English-language edition of its unique guide to Italian wines whose qualities extend well beyond the palate. Drawing upon visits to more than 300 cellars, the 2500 wine reviews in Slow Wine 2016 describe not only what’s in the glass, but also what’s behind it: the work, aims, and passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for wine lovers and armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine 2016 in hand.

Available in: Paperback

Read More

Slow Wine 2016

$

Growing Great Garlic

Growing Great Garlic

By Ron L. Engeland

The first garlic book written specifically for organic gardeners and small-scale farmers

Growing Great Garlic is the definitive grower's guide written by a small scale farmer who makes his living growing over 200 strains of garlic. Commercial growers will want to consult this book regularly.

The author tells us:

  • which strains to plant
  • when to fertilize
  • when to plant
  • when to prune flower stalks
  • how to plant
  • when to harvest
    Plus, how to store, market, and process the crop

Growing Great Garlic makes a genuine contribution in the field of garlic classification that will help the public recognize several distinct varietal types of garlic.

Available in: Paperback

Read More

Growing Great Garlic

Ron L. Engeland

Paperback $16.95

Pheasant, Quail, Cottontail

Pheasant, Quail, Cottontail

By Hank Shaw

A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook.
  
Game birds have always held a high place at the table, whether it’s a hunter’s prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more – these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You’ll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw’s global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso’s Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

Available in: Hardcover

Read More

Pheasant, Quail, Cottontail

Hank Shaw, Holly A. Heyser

Hardcover $29.95

The New Cider Maker's Handbook

The New Cider Maker's Handbook

By Claude Jolicoeur

All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.

To make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.

The New Cider Maker’s Handbook is divided into five parts containing:

  • An accessible overview of the cider making process for beginners;
  • Recommendations for selecting and growing cider-appropriate apples;
  • Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
  • A discussion of the most important components of apple juice and how these may influence the quality of the cider;
  • An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.

This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.

A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).

Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

Available in: Hardcover

Read More

The New Cider Maker's Handbook

Claude Jolicoeur

Hardcover $44.95