Let me explain further. All natural fats occur in "cis" configurations (healthy). "Trans" configurations (unhealthy) are created when healthy oil is destroyed during the processing through heating, bleaching, deodorizing, and then hydrogenating. The "cis" and "trans" configuration refers to the structure of the molecule, structure determines function; just like a lock and key. Each lock will accept only a certain key. The same is true here. Trans fatty acids cause cell membranes to break, interfere with normal cell metabolism thus allowing toxins or foreign substances to enter the cell. Abnormal cell membrane function can lead to cancer and heart disease as well as interfere with normal brain function.

If you have any "Crisco," other solid shortening, or margarine please throw it away. Butter is a much better choice. A butter spread that we like is: In a blender mix Ic. softened butter, 1/2 to I c. oil (previously discussed, flaxseed would be best here, use to your flavor preference), I tbl powered goat's milk (optional), Celtic Sea Salt@ to taste. Keep this in the refrigerator. You have not only an excellent alternative but one that will provide necessary essential fatty acids as well. Look for liquid cooking oils that are cold-processed and expeller-pressed.

5) Milk.

The ad campaigns "Got Milk" are everywhere. When I instruct my patients to avoid milk and unfermented milk products such as cheese, most are shocked. Pasteurized homogenized milk that most drink is an unhealthy beverage choice!

The biggest concern with milk consumption is toxic exposure. Dairy cows might be injected with genetically engineered bovine growth hormone (BGH), which increases their milk production as well as milk's dangers. Dairy cows are routinely given antibiotics for both prophylactic and treatment purposes. The FDA monitors the levels of eighty different allowable antibiotics contained in the milk. Synthetic vitamin D is added to replace the natural form removed along with the buttermilk. In addition, I consider the dioxins, pesticides, herbicides and other carcinogens to which the cows are exposed, to create a greater risk than benefit gained from the consumption of milk.

Milk is one of the top allergy-producing foods. It has been proven to playa role in insulin dependent diabetes, rheumatoid arthritis, leukemia and infertility .It has been shown to be involved in: diarrhea, atherosclerosis, bloating, gas, skin rashes, acne, and gastrointestinal bleeding.

I routinely inform my 1% or 2% milk-drinkers that they have been sold an unhealthy product. These two products contain non-fat dried milk. The cholesterol in non-fat dried milk is oxidized and rancidified in its processing. This altered cholesterol promotes cancer, heart disease and accelerated aging.

Pasteurized and homogenized milk is not a good source of calcium. The processing of milk changes the structure so that its calcium becomes less soluble and less bio-available. In fact, countries with the highest consumption of processed milk also have the highest incidences of osteoporosis. Better sources of calcium include fresh green leafy vegetables and high quality calcium lactate supplements.

Raw unpasteurized milk is healthy because it contains live enzymes and has not been chemically altered during the processing. Even those who are lactose intolerant are often able to tolerate raw milk. Unfortunately, in order to extend shelf life and thus increase profits, it is unavailable for (continued on page 6)

@Center For Natural Medicine

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