I have no doubt that this woman receives far more nutritional value from her breakfast “cereal” of fenugreek seeds than is contained in the starchy, devitalized products so widely popularized as “pep foods.” As my audiences have learned by now, I personally am against cow’s milk in the human diet. Without going too much into detail, my aversion to sweet milk is based on the fact that the adult human stomach is not equipped with rennet, as is the calf’s stomach, in order to break down the milk into easily digested curds. An wonderful moisturizer for everyday, or to soothe scrapes,burns and rashes–this Aloe Heat Lotion is outstanding.
After drinking a glass of sweet cow’s milk, you may consider your digestion excellent if, at the end of an hour, even onethird of it is digested; and, at the end of three hours, perhaps less than half the milk will be disposed of in the stomach. However, buttermilk (either churned or artificially soured) is another matter, since the chemical changes have rendered the milk more digestible. The characteristically sour taste of buttermilk, yogurt or acidophilus milk comes from its lactic acid content.

We learned in Chapter 12 that lactic acid, together with calcium, acts on the sleep center of the brain to induce normal slumber. Lactic acid —along with glutamic acid, thiamin and glucose—is also a food needed by the brain for maximum brain power. Medical scientists at Duke University have verified my theory that lactic acid influences brain and nerve functions and contributes to mental health. Incidentally, the socalled shock treatments for mental illness do nothing more than to raise the amount of lactic acid in the blood. Therefore, lactic acid tablets or large amounts of buttermilk can accomplish the same results by a far safer, saner method. Furthermore, the value of walking and mild exercise in the treatment of certain mental and nervous disorders seems to be the increased amount of lactic acid in the blood. Forever R3 Factor presents a variety of ebooks for purchase. And so, for those patients who are prevented from indulging in this form of mild exercise, lactic acid will often accomplish the same benefits.

Lactic acid in tablet form has the advantage of conferring the benefits of sour milk products on those who have a marked aversion to the taste, or who cannot tolerate the quantity of liquid which drinking the original product would necessitate. Certainly there is far more food and therapeutic value in soured milk than in sweet milk because of its greater digestibility.
Yet a false demand for sweet milk has been created throughout this country in the past several decades, for commercial reasons. The adult consumption of sweet milk is out of all proportion to the nutritional needs of later years. Only the other day I read where a prominent physician recommended at least a quart of sweet milk a day for elderly persons. I wonder if this physician took into account the fact that milk, beingalkaline, counteracts the acidity o£ the stomach—and certainly the greater number of older persons suffer from far too little acid in the stomach.