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Vail Daily letter: Feed kids healthier

Vail Daily
Vail, CO Colorado

Congratulations to the students, parents and staff at Avon Elementary for taking a stand to promote healthier food choices in our schools.

Also, I applaud the efforts of the many involved parents throughout the valley who are raising the red flag with our school district seeking to incorporate healthier food choices for our children.

As an example, Brush Creek Elementary school’s Green Team is in the process of a collaborative effort with their students to grow their own vegetables and herbs for the school cafeteria’s salad bar.



This program has been generously supported by the Vail Valley Foundation’s “Sowing Seeds” program.

What we know:



• There is a crisis of obesity, type II diabetes, asthma, learning, behavioral and emotional disorders among America’s children that is directly related to the lack of nutritional value in the processed foods our children consume.

• Diabetes rates have quadrupled in the United States since the 1980s. Eight percent (24 million people) of our population has diabetes and another 6 million people do not know they have it.

• Childhood (ages 12 to 19) obesity has more than tripled in the past 30 years.



Listed below are the facts (“The Truth Hurts”).

So what are some of the problems with milk?

Production: Most milk nowadays is extracted from cows that are kept producing milk with the help of

hormones.

The cows are fed commercially created feeds that may include hay, grain, cardboard and wood shavings.

The injection of genetically engineered bovine growth hormone (rBGH) into dairy cows promises to increase milk production from 15 to 25 percent.

This is good for the farmers but bad for the drugged cows, which are more prone to infections when under that drug.

These infections are then treated with large amounts of antibiotics, which then find their way into the milk.

We don’t know yet if milk from cows treated with rBGH is good for people. Ask yourself why European nations and Canada have banned rBGH milk.

Processing: As soon as milk comes in contact with air, bacteria begin to grow rapidly.

Thus, cow’s milk is pasteurized, a process that kills the bacteria present up to that point. New live bacteria continue to proliferate shortly afterwards.

Pasteurization also destroys up to 50 percent of the vitamin C present in the milk.

Homogenization breaks up the milk fat globules so that the fat mixes throughout. This process has been associated with hardening of the arteries, a problem that in some cases begins at birth.

The addition of vitamins A and D can cause the problems associated with hypervitaminosis. In fact, vitamin D promotes calcification, and in milk, it may cause serious damage to the kidneys.

Health conditions and effects: Allergies to milk and its products are extremely common and result often in fatigue or behavioral problems.

Dairy consumption is related to runny noses, frequent colds, bronchitis, ear infections, being overweight, digestive distress, intestinal upsets and skin outbreaks.

The culprit is not the fat but the protein, so low-fat or skim products are not any healthier.

Where, then, do we get our

calcium?

The answer to that question is quite simple: from the same place that cows, horses and elephants get theirs – the vegetable kingdom.

Leafy and dark-green vegetables are an excellent source, and we don’t have to eat the amounts suggested by the recommended daily allowances.

The World Health Organization finds that most populations on calcium levels as low as 400 milligrams per day have no calcium deficiencies, as long as they get it from natural animal and vegetable sources.

Please do not be deceived in thinking that our governments have our children’s best health interest in mind in their management of school-lunch programs. Educate yourself and join the movement. Get involved.

Bob Moroney, Eagle


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