12,000 Doctors Urge the USDA to Issue Dairy Warning – LIVEKINDLY

The nonprofit Physicians Committee for Responsible Medicine, which counts 12,000 members from the medical community, is urging the U.S. Department of Agriculture and the Department of Health and Human Services to rethink dairy’s place in the forthcoming Dietary Guidelines.

The newly appointed 2020-2025 Dietary Guidelines Advisory Committee should take cues from the growing body of research pointing to dairy’s health risks, according to the group. Canada recently dialed down its dairy recommendations significantly, removing all dairy except for small amounts of milk.

Is Dairy Healthy?

Under current U.S. guidelines, the recommendations suggest that “most individuals” would benefit from increased dairy consumption. But data show as much as 65 percent of the human population is lactose intolerant. “The National Institutes of Health estimates that 30 million to 50 million American adults are lactose intolerant, including 95 percent of Asians Americans, 60-80 percent of African Americans and Ashkenazi Jews, 80-100 percent of Native Americans, and 50-80 percent of Hispanics,” says PCRM. “The Guidelines have never taken into consideration these populations’ natural progression toward not breaking down a major sugar found in milk.”

For people with lactose intolerance, dairy consumption can cause “bloating, diarrhea, and gas,” the group notes.

And, according to PCRM, dairy serves as the biggest contributor of saturated fat in the American diet. Current U.S. dietary guidelines recommend avoiding saturated fat to decrease the risk of heart disease.

“It’s time for the Dietary Guidelines to finally make it clear to Americans that dairy products are dangerous,” Susan Levin, M.S., R.D., PCRM’s director of nutrition education said in a statement. “The Dietary Guidelines Advisory Committee can’t ignore the scientific evidence against dairy when it makes its recommendations to the USDA and HHS.”

PCRM warns of other risks connected to dairy consumption including several types of cancer, cardiovascular disease, cognitive decline, and early death. The group also points to misinformation surrounding dairy and bone health. More readily absorbable forms of calcium and magnesium can be found in beans, leafy green vegetables such as broccoli, kale, and spinach, tofu, bread, and fortified cereals, the group notes. It also recommends fruits and vegetables as healthier sources of potassium and sourcing vitamin D from direct exposure to sunlight or fortified foods such as vegan milk.

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Lactobacillus biofilms may benefit fermented dairy products – Feedstuffs

Bacterial biofilms are typically the target of heavy-duty cleaning regimens, but these films aren’t always bad news, according to recent research by the American Chemical Society (ACS). In fact, growing them on thin sheets of nanofibers is a great way to produce a fermented milk product that can deliver hardy probiotics to the digestive tract, according to research just published in the ACS Journal of Agricultural & Food Chemistry.

Biofilms consist of bacterial cells that are tightly packed together in an extracellular matrix (ECM). Most prior biofilm research has focused on films formed by pathogenic bacteria and, in particular, on how to prevent their formation or how to detach or destroy the films, ACS said in an announcement.

Meng-Xin Hu and colleagues instead wanted to find the best growing conditions for Lactobacillus plantarum, the useful bacteria found in fermented food products such as yogurt. They were interested in ensuring that this organism could survive storage on the supermarket shelf as well as transit through the stomach, which remains a challenge for most probiotics.

The researchers grew the bacteria on cellulose acetate membranes that mimic the structure of natural ECM, according to ACS. The huge surface area of these nanofiber membranes provided a scaffold for the bacteria. The microbes successfully formed colonies and then biofilms, which were used to ferment milk on the membranes.

The bacteria in biofilms were more resistant to simulated digestion than free-floating L. plantarum, the researchers said. During fermentation, the biofilms continually released live bacterial cells into the milk. Once the fermented milk was stored, the released cells retained in the milk were much longer-lived than cells in fermented milk produced by free-floating L. plantarum.

The researchers said their findings lay the foundation for the use of biofilm-integrated nanofiber membranes as starter cultures in biotechnology and fermentation industries.

Source: American Chemical Society, which is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.

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Thanks to Decades of Government Meddling, U.S. Dairy Is Going Through a Crisis – Reason.com – Reason

Richard B. Levine/NewscomRichard B. Levine/NewscomThis week Dean Foods, the nation’s largest dairy, reported steep quarterly losses. The Wall Street Journal notes the company is trying to sell its “struggling business” even as its share price sinks and the company cancels contracts with dairy farmers thanks to poor demand and a glut of dairy products.

It’s not just Dean Foods that’s listing. Dairy farmers around the country are in the same leaky boat. Many people agree that dairy farming in America has reached a crisis stage. How’d it get there?

The downturn in milk prices began after record highs in 2014. They’ve spiraled since. Milk prices are now at their lowest point in 50 years.

As Civil Eats reported last year, dairy farmers are losing money on every sale. “Many of them have been forced to shutter their operations due to a milk glut and its attendant low prices—as of this writing, $16.33 per hundredweight (in layperson’s terms, about 11.5 gallons), considerably less than the $22 it costs to produce.”

The number of dairy herds in Wisconsin has fallen by half in just 15 years. A staggering 700 dairy farms in the state closed just last year. Similarly dire data has emerged in New York, California, Ohio, and Vermont.

Overall, dairy consumption (including fluid milk, cheese, and butter) has plummeted over the past four decades. Per capita, Americans are drinking nearly 100 lbs. less fluid milk than they did in 1975. That figure is offset only slightly by increases in cheese consumption.

At face value, the crisis is the result of shrinking demand for dairy products. We’re simply seeing the market correcting itself. And market corrections are both natural and fine, if sometimes painful.

In December, retired dairy farmer Jim Goodman penned a piece in the Washington Post that described why he’d sold off his heard and left the business that had been in his family for more than 110 years. In the piece, Goodman described dairy farming as combining “hard work and possible economic suicide.”

Goodman blamed “[i]neffective government subsidies,” along with oversupply, falling prices, USDA organic regulations, and tariffs.

Goodman has a point. A closer look at the problem reveals that decades of meddling in the market by the U.S. Department of Agriculture (at the behest of Congress) is likely responsible for the scope of today’s crisis. While the USDA works really hard to make the dairy industry thrive, the agency’s actions ensure just the opposite.

Two of the USDA programs at the heart the problem are marketing orders (present in nearly every state) and checkoff programs. “USDA marketing orders set minimum dairy prices,” I note in my recent book, Biting the Hands that Feed Us, “while the checkoff program takes money from dairy farmers to promote milk and other dairy products.”

The USDA has known for decades about the problems that are created by price supports, including marketing orders. For example, a 1983 notice in the federal register discusses how USDA price supports for dairy “encourage oversupply.” Oversupply, of course, drives down the price of dairy products (unless those prices are guaranteed, in which case the supply simply mushrooms). That leads to calls for more support.

Such support includes massive government purchases of dairy products. Indeed, the USDA regularly buys up surplus dairy products that are overproduced due to the agency’s own policies. Just this month, for example, the USDA announced the agency was buying up surplus cheese “to encourage the continued domestic consumption of these products by diverting them from the normal channels of trade and commerce.”

Last year, the USDA bought $50 million worth of surplus milk and gave it to food banks. In 2016, I wrote a column focusing on U.S. government purchases of surplus dairy products, which were intended to address the same “combination of overproduction and low commodity prices” that we see today. The agency was busy buying 11 million lbs. of surplus cheese that year. That sounds impressive (impressively wasteful?) until you consider that at the time, more than 1.2 billion lbs. of surplus cheese were sitting around in U.S. warehouses.

If you’re a U.S. dairy producer today, the news is bad. But if the present is bleak for America’s dairy farmers, the future may be even worse.

CNBC reported last week on a new synthetic milk that’s “made in a lab using genetically engineered yeast programmed with DNA to produce the same proteins found in cow’s milk.” The lab-created, lactose- and cow-free milk, marketed by startup Perfect Day Foods, could be available to consumers within two years.

The one bright spot for U.S. dairy producers—cheese—could also soon sour. That’s because the European Union may tighten naming rules for various regional named cheeses, such as feta and Parmesan. According to a report in Feedstuffs, such action could serve to prohibit foreign imports of such cheeses, which could result in losses of up to $20 billion for U.S. dairy producers.

Many dairy farmers are going out of business. That will probably continue as demand shrinks and competition from nut milks, lab-made milks, and other alternatives continues to grow.

Decades of central planning have harmed America’s dairy farmers. But that needn’t continue. Congress and the USDA should end the price supports and other programs that helped produce the current crisis. Ending taxpayer support may seem counterintuitive. But it only appears that way because the bizarre and ineffective alternative—to keep using taxpayer money to encourage overproduction and, then, to buy up the resulting surplus milk and cheese—has become normalized.

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Organic Valley and Maple Hill launch new third-party certification – FoodNavigator-USA.com

The new third-party certification, called the ‘Certified Grass-Fed Organic Livestock Program,’ was created and launched by grass-fed organic dairy producers, Organic Valley and Maple Hill, and will be administered by the public benefit body Organic Plus Trust Inc (OPT).

Despite being the fastest-growing organic sub-segment in sales in 2017 (according to SPINS) with four out of five natural and organic consumers reporting that they regularly purchased grass-fed dairy products, a lack of a federally-regulated definition


for grass-fed dairy has led to consumer confusion and misleading labeling, according to Organic Valley and Maple Hill. 

The new Certified Grass-Fed Organic Livestock Program is built on the foundation of organic, meaning a farm must first be certified organic to participate in the program, with added verification that dairy cows are fed a grass diet, with zero-grain, and given plenty of pasture for grazing. 

The enhanced certification criteria requires all animals receive 60%  of their dry matter intake from pasture over at least a 150-day grazing season (as opposed to 30% and 120 days per the National Organic Program​ standards). 

The certification is unique from other grass-fed certifications in that it also requires a full supply chain verification to use the certification mark, creating a much higher level of transparency. The farm and dairy processor are certified to ensure grass-fed milk is segregated and authentic all the way to the consumer dairy product. <html><body>

This new certification and seal is a giant step forward in protecting the grass-fed claim and giving consumers a true standard to measure at the shelf,”​ said Tim Joseph, founder of Maple Hill.

“And for Maple Hill, the launch of the new program is a meaningful way for us to mark 10 years delivering 100% grass-fed organic dairy. It’s all we’ve ever done and it’s all we’ll ever do.”

The Certified Grass-Fed Organic Livestock Program currently includes more than 320 certified farms, 15 certified dairy processors, 15 certifiers and an expected 48 different dairy products. Customers can expect to see the official seal in stores in 2019. 

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Keeping Your Body and Wallet Healthy with Dairy – Dairy Herd Management

It’s delicious, it’s nutritious and it’s cheap!

Frequently described as one of “nature’s most perfect foods,” milk and other dairy products are an excellent way to add high-quality nutrition into your diet, no matter what budget you may have.

At just 25 cents per glass, milk is a nutritional bargain. Providing nine essential nutrients to nourish your body, dairy products are an excellent source of protein. According to the Food and Drug Administration, the daily value for protein is 50 grams per day. One serving of milk contains 8 grams of protein. If one were to drink three servings of milk, the recommended serving of dairy, they would consume nearly half of their daily protein. All for only 75 cents!

Slide the dot to check out just how much daily protein milk provides!

Penny for penny, no other food offers as much nutritional return as milk does for America’s families, according to Dairy Management Inc.

The average American household spends about 10 percent of their budget on food — nearly $80 a week for groceries, according to Milk Life. If consumers purchased milk each week, they would spend an estimated $628 annually. This is much lower compared to the $1,222 that would be spent on purchasing almond milk. In comparison, dairy milk would save consumers nearly $600 each year!

Ranking just behind eggs, milk is one of the most economical ways for consumers to receive high-quality protein. Providing 32 grams of protein per dollar, milk out-ranks other popular forms of protein such as chicken, tuna and ground beef, according to Milk Life.

No matter how you serve it, dairy is a great way to keep not only your body healthy but your wallet healthy, too! Need more reasons to keep dairy in your diet? Try reading:

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Saturated Fats In Dairy Products May Be Good For Your Heart Health – American Council on Science and Health

The nutritional dogma identifies saturated fatty acids (SFA) as slightly better than those natural born killers, trans-fats, but not as good as unsaturated fats regarding heart health. You know where I am going with this, once again the dogma is wrong, painting and condemning SFAs with too broad a brush.

The Dogma

“A diet rich in saturated fats can drive up total cholesterol, and tip the balance toward more harmful LDL cholesterol, which prompts blockages to form in arteries in the heart and elsewhere in the body. For that reason, most nutrition experts recommend limiting saturated fat to under 10% of calories a day.” [1]

That article, from Harvard Health Publishing, goes on with this statement.

“A handful of recent reports have muddied the link between saturated fat and heart disease.”   

Muddied is such an interesting word choice, suggesting confusion with a conspiratorial tone, could this confusion be sowed by Big Fat? And consider the primary sources of those SFAs, dairy products, and red meat; for some just the words alone are cringe-worthy, to be replaced by almond “milk,” Tofutti or an Impossible Burger [2]

Saturated Fats are not one big group

Saturated fat molecules consist of chains of carbon where all the chemical bonds are saturated with hydrogen, and there are no “double bonds” between the carbon atoms. But SFAs have various subtypes based on the number of carbon molecules present. The range in the foods we eat has anywhere from 4 to 18 carbon molecules. It turns out that the number of carbon molecules present alters the effect on our cholesterol; those with fewer carbon molecules, associated with dairy products may reduce our heart risk; yes, ice cream may not only taste good but be good for you. 

A report in the International Journal of Cardiology looked at two populations, one in the UK and another in Denmark, followed for 18+ years and of course made use of food surveys. The results are a hot mess. Ingesting smaller carbon chain length SFAs was protective of heart health, measured by heart attacks, and replacing that longer chain, red meat associated, SFAs with plant-based proteins was also protective, at least for the Danes. The Brits trended like the Danes but were not statistically significant – so perhaps this is a genetic component “muddying” the data. Damn genes. And it could also, in part, reflect lifestyle, while the Danes smoked more they were more physically active. 

The authors go on to cite four more observational studies where ingesting SFAs yielded “divergent and sometimes conflicting results.” They concluded that shorter chain SFAs had a protective or neutral impact on heart health and that the longer chain SFAs were harmful; when plant-based protein were substituted in their place, they have little effect. So it seems that the previous studies were not so much muddied as mistakenly aggregating different compounds into one group  – an error in definition rather than an evil conflict of intellectual interests.

Precision in science is often an incremental improvement, in the methods of measurement and how we aggregate or disaggregate the data we have. The broad definitional brush for SFAs must give way to a more “pointillist” [3] approach; we need to reconsider our dietary advice in light of new data. Ice cream may not be all bad. And one more thought, given how difficult it is to separate diet, lifestyle, and genetics, shouldn’t we be a bit less confident in the “truth” of our recommendations? If not, we will continue to be often wrong, never in doubt, continuing to reinforce the poor reputation nutritional research has concerning reproducibility

[1] The truth about fats: the good, the bad, and the in-between

[2] That last choice may be “bad” too because of concerns that it may be concealing a GMO food coloring.

[3] The pointillists were a group of painters that created images using only points of color, George Seurat’s A Sunday Afternoon on the Island of La Grande Jatte is a frequently cited example. 

Source: Consumption of individual saturated fatty acids and the risk of myocardial infarction in a UK and a Danish cohort  International Journal of Cardiology DOI: 10.1016/j.icard2018.10.064

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EEX and GDT finalize JV for European Dairy Auction – FoodIngredientsFirst


30 Jan 2019 — The European Energy Exchange (EEX) and Global Dairy Trade (GDT) have concluded the initial consultation period for the establishment of a joint venture to operate a European-based auction mechanism for European dairy products.

The initiative between EEX and GDT has received a high level of interest in the market during the evaluation process. To date, EEX and GDT have reportedly met with more than 50 key participants of the dairy value chain, including sellers and buyers across France, Germany, Ireland, the Netherlands, Scandinavia, Switzerland, the UK, as well as buyers from Asia. 

Following the completion of the market consultation and initial evaluations with potential IT partners, EEX and GDT will now enter the next phase of the project. This phase which will seek to develop the scope of possible services further, obtain commitments from potential customers, validate commercial viability and agree on a partnership arrangement between EEX and GDT, according to a company announcement. 

Final decisions by both partners on the initiative are expected by mid-2019. If positive, the first auction of the new venture is set to take place in 2020.

In September 2017, FoodIngredientsFirst reported that GDT was looking to join forces with the EEX to set up and operate an auction mechanism for dairy products originating in Europe. The two parties signed a Letter of Intent to evaluate the possibility of working together.

EEX develops, operates and connects secure, liquid and transparent markets for energy and commodity products with contracts in power, coal and emission allowances. It also trades freight and agricultural products or registers them for clearing.

EEX’s offering for European dairy products includes financially settled futures in skimmed milk powder, butter and whey powder ingredients.

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Amcor develops PET jar for cold-fill dairy products – DairyReporter.com

The transparent 200ml PET jar consists of a wide-mouth opening and aluminum-PET-aluminum closure with a 65mm over cap in clear polypropylene (PP) was developed for Danone’s La Serenísima’s yogurt, sold in Argentina.

Market demand

Martin Darmandrail, new business development director, Amcor Argentina, said the yogurt market in Latin America continues to grow as companies develop products to appeal to health-conscious consumers.  

The company optimized the two-step reheat process to produce the wide-mouth jars using a Matrix blow-molding machine ­for high-volume yogurt containers.

In a market historically dominated by thermoformed PP and polystyrene containers, we’ve shaken things up with a yogurt package with the durability, freshness, performance, manufacturing, and sustainability benefits of PET,​” said Darmandrail.

The La Serenísima jar features engraving, a finely finished base, and a body-wrap label. To protect the contents, it has a 55mm finish with aluminum-PET-aluminum-foil barrier seal and an ultraviolet blocker.

In Argentina, Danone has launched La Serenísima Original-brand yogurt in six flavors (natural, natural sweetened, strawberry, blackberry, lemon and ginger, and sweet squash) and will extend commercialization of the product to the rest of Latin America.

Stork filling line

Danone has installed a Stork filling line and plans production rates of 40 to 50 million units per year.

Maximiliano Sassone, R&I director, Danone Argentina, said the design of La Serenísima Original, is inspired by the first yogurt made by La Serenísima 55 years ago, which revolutionized the category in 1963.<html><body>

We select the ingredients, including milk from Argentine family farms, and pay respect to every step of the original process, creating a 100% natural product without preservatives, so our consumers can connect to their memories of the original product,​” he said. 

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Canada's 2019 Food Guide May Include Significant Cuts To Dairy Products – Barrie 360

The Canadian Food Guide has come a long way since its initial release in 1942. Over the years Canadians have seen many changes to the document that combines the findings of nutrition and health sciences to help you make healthy food choices.

Canada’s Current Food Guide, released in 2007.

In the latest version of the food guide, to be released this year by Health Canada, one of the main four food groups will be significantly minimized. In the previous food guide, it was recommended the average Canadian consume 3-4 full servings of dairy products daily. That recommendation will potentially be cut back to just 1 serving.

Nut-based beverages have become increasingly popular as an alternative to traditional milk beverages. Image courtesy of Ripe Juicery via Instagram.

As a healthier alternative, the draft suggests proteins like legumes (i.e chickpeas and lentils) and unsalted nuts. The updated version also encourages water over milk.

Related: Best Vegan and Plant-Based Eateries In Barrie

One more visually obvious change to this new edition of the Food Guide is the absence of the rainbow colour format separating the food groups to which most people have grown accustomed. Instead, 28 different foods will be identified that should or could be eaten every day to contribute to a well-balanced diet. There is no mention of how much of each should be consumed.

Although some argue the  Canadian Food Guide doesn’t strongly affect most people’s food choices, the change to decrease the focus on dairy products has sparked conflicting reactions.

Boon Burger

Barrie has seen an increase in plant-based eateries such as Boon Burger, Ripe Juicery and The Vegan Pantry.

Agriculture Canada along with large meat and dairy companies worry about the negative implications the new guide could have on their industry. However, those who choose to eat more plant-based argue that in trying to protect the bottom line of such industries, these groups suggest short-term economic interests take precedence over the health of Canadians.

The final version of the guide is still yet to be released. However, the drafts presented indicate changes on the horizon for Canadian nutrition that may or may not promote further increase in plant-based diets.

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