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Veal is a calf under one year-old with the teeth of a young animal, weighing less than 600lbs. and of approximately four months of age. Today young calves start eating forages of various type and unfortunately, often with added hormones, quite early. The true veal must have been fed only with milk. This kind of feeding confers to the meats the characteristic delicate flavor and offers to gastronomy one of its delights. The "paiata", an Italian delicacy, consists of the first part of the tenuous intestine that, as soon it is removed from the animal, gets tied at the extremities so that the inner milk does not come out. Lamb and kid "paiata" are delicious too, when they are from milk fed animals.

Boiled, if cooked to perfection, veal remains one of the fundamental dishes of international cuisine, for flavors and for the role played in the preparation of other dishes. Boiled it can be served warm, with the many various vegetables, but it can also be used to prepare salads with herbs and spices, vegetables, olives, eggs, cheeses and anything imaginable. Boiled with crustaceans is one of the best delicacies you can offer to your guests. The resulting stock is indispensable in cuisine: beyond soups it can be employed in risotti, sauces, jellies, polentas and minestrone. In order to roast veal must be certain to enrich it with lard. Ideal for consistency and flavor, extremely thin slices of lard will help to make a perfect roast. Lard, melting during baking, confers flavor and fragrance to the meat. As par beef, another fundamental rule is that the cooking must not dehydrate the meat: if there is fluid in the baking container, the veal was improperly roasted. Not only will the consistency of your preparation be fibrous, but also the taste will be insipid since part of the flavor will have gone with the juices. In order to avoid dehydration some rules should be followed.

First, the meat must be salted when a little external crust has formed which prevents spillage of juices. An other rule is to use pots that allow fast and effective heat conduction: the best tool is the iron frying pan. Moreover it is fundamental that roasting is short (same as beef). Meat slices must be cooked fast on a live fire. Roasts must maintain a pink color inside. Cooking continues when the roast is taken out of the oven, so this also must be considered.

David Russo, VMD, PhD

Veterinary Scientist, Gourmet Lover and Amateur Cook
http://www.high-net-worth-gourmet.com

1830 Pilgrim Ave., Bronx, NY 10461

718 8247308

dgrusso@verizon.net

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The approval by the FDA to use BGH (Bovine Growth Hormone) to increase the amount of milk produced per cow is just the icing on the cake for an already bleak scenario. BGH causes an in crease in insulin like growth factor (IGF-1) in the milk of cows receiving this dreadful hormone. IGF-1 survives milk processing (pasteurization and homogenization) and is easily absorbed into the human bloodstream. It is important to note that IGF-1 promotes the transformation of human breast cells into cancerous cells. IGF-1 is an already intact growth factor for existing cancer cells. BGH also causes cows to have increased rates of infections. Of course, regular doses of antibiotics help to alleviate this phenomenon.

But what about my calcium? The majority of the world’s population takes much less calcium than we do, yet have markedly lesser rates of osteoporosis and tooth decay. You can get all the calcium your body requires by including ample portions of dark leafy green vegetables into your diet. Where do you think that cow gets the calcium in requires to grow to such monstrous proportions?

To date, cow’s milk is the number one allergic food in this country. Cow’s milk is very well documented in cases of bloating, gas, diarrhea, anemia (iron deficiency type), atherosclerosis and acne. Cow’s milk, the primary cause of repeat ear infections in children. Cow’s milk is linked to insulin dependant diabetes and rheumatoid arthritis. However, small amounts of dairy products consumed in moderation will result in little to no problems for the majority.

The major difficulty here is processing. Healthy, nutrient dense milk products are turned into hormone laden allergens via modern feeding methods that substitute fresh green grass with soy and grain based feeds. NOT what a cow was designed to live on. Modern breeding methods produce cows with oversize pituitary glands which stimulate them to produce three times more milk.

During pasteurization, valuable enzymes are destroyed. Without these naturally occurring enzymes, milk is near impossible to digest for many. Synthetic Vitamin D is added after processing. Synthetic Vitamin D is known to be toxic to the liver.

The American Dairy Board has done a bang up wonderful job of promoting this atrocious food as a must have in the American diet. The majority believe that milk is a must have for a complete wholesome diet. Nothing is further from the truth.

If possible, try to obtain non processed raw dairy products in your area. There are a fortunate few who are able to go directly to the farmer for unprocessed dairy products. At the very least, obtain organic and hormone free dairy products from your local health food store.

Dr. Linda Posh MS SLP ND. “Doc Posh” brings a fresh perspective to natural health and nutrition. She packs a solid educational background with degrees in organic chemistry, psychology and a Masters in Communication Sciences and Disorders. The Dr. sports a diverse work history including experience and expertise in acute care neurorehab services, special education, autism support services, spinal cord injuries, senior rehabilitation services and currently consults to both patients and colleagues in natural health. Recently, she has been in the laboratory, formulating revolutionary whole food nutritional supplements.

Nutra-Resources Body Balance Liquid Vitamins Website donates all profits to providing free Health Care for those in need. Sign up for Doc Posh’s newsletter. Get the latest in health care discoveries, consumer deception and more. Visit http://www.Nutra-Resources.com for the finest in liquid vitamins.

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Since the end of the Second World War, milk has been mass-produced using intensive farming methods. It has been touted as good for us by health professionals and the dairy industry for decades, the average Britain guzzles over 86 litres of it each year and children love it, so it makes sense to ensure we are getting it from a good quality source.

More and more people are willing to dig a bit deeper into their pockets to find the extra few pence (or pounds) to pay for the healthier option, and for many, that means going organic. Milk is no exception.

OMSCo (the Organic Milk Suppliers Cooperative) confirms milk to be the largest single organic product in the UK. Its increasing availability and falling prices make it a popular choice for the consumer. On average, a pint of organic milk will cost just 14 pence more per pint than its non-organic counterpart, and buying multi-litre cartons as many households do, means it works out even cheaper. Supermarket shelves reserved for it are often bare, reflecting its demand.

So why the sudden mad rush for the organic white stuff? Consumers have become increasingly worried about artificial chemicals, antibiotics and pesticides that are required to prevent disease and maximise milk production. With the average cow being excessively milked to produce the highest yield possible, which can be over 11,000 pints of milk per year (more than 10 times as much as they would naturally produce for their calf), mastitis is common.

Affecting 30 per cent of dairy cows, mastitis is a painful infection of the udder routinely treated with antibiotics. The Dairy Council of the United Kingdom states that milk collected from cows treated for mastitis in this way is not sold for human consumption, but some people still have concerns about residues ending up in milk.

Although antibiotics are still used in organic dairy farming, they are kept to a minimum and only used when absolutely necessary, with priority being given to homeopathic and herbal alternatives.

The diet of dairy cows consists of grass, silage (pickled grass), and hay. Large amounts of protein are required to ensure milk demands can be met. One way of achieving this is to supplement the diet with high protein concentrates that can be given in variable proportions, sometimes at unnaturally high levels. This often takes the form of imported genetically modified cattle feed, which helps to keep feeding costs down.

There are strict regulations in place regarding the feed of organic dairy cows, and GM is a no-go area. Instead the bulk of the diet is made up of grass, silage, hay and other green plants rather than concentrates. Whenever concentrates are given they must be GM-free and not animal derived.

It stands to reason that whatever cows eat, ends up in their milk; animals absorb chemicals just like humans. Pesticides and artificial fertilisers are sprayed on pastures and chemical traces of pesticides have been found in milk. The negative environmental impact of this practice is rife, affecting wildlife and soil quality. Nitrates from fertilisers leach into our waterways, leaving water companies with millions of pounds worth of clean up costs each year in order to ensure the safety of drinking water.

Organic dairy farming does not permit synthetic chemicals to be used on pasture and relies on clover as fertiliser. Its implementation of more traditional farming methods, such as crop rotation, helps to restore the balance of wildlife and improve soil.

Animal welfare is a topic that hits a nerve with many people. Standards in which animals are kept vary from farm-to-farm. For example, on conventional dairy farms, cows do not have to be given bedding or much room; some farms never allow their cows to graze outside and instead they remain inside in stalls and the grass is brought to them. Calves may be kept isolated from their mothers and other calves and thus experience great distress.

Organic dairy cows spend the spring and summer months grazing on pasture and are housed comfortably during the winter with bedding and plenty of space. Calves are allowed to socialise which is part of their natural behaviour. Organic dairy farming requires higher standards of welfare for its animals.

When dairy cows are given nutritious, natural food and a better quality of life, this reflects in the quality of their milk. Research has shown organic milk contains higher levels of omega 3 fatty acids, beta-carotene and other cancer-fighting antioxidants than non-organic milk. Organic milk is more natural as it does not contain potentially harmful pesticide residues or originate from cows fed genetically modified food.

This is not to say non-organic milk is bad. Not all farms are created equal; animal welfare standards and farming practices vary considerably. Organic dairy farming is nothing new; it is simply geared towards age-old farming methods used before the Second World War, and not all organic farms adhere to the same principles.

If you want to drink milk that is organic because you believe it is healthier or simply for your own peace of mind, how can you be sure the milk you drink is produced to high organic standards?

Supermarket own-label brands are likely to be supplied by OMSCo. If the OMSCo logo is displayed on a pint it means a farmer registered with a UK organic certification body has produced the milk. Certification bodies include The Soil Association, Organic Farmers & Growers, The Organic Food Federation and Demeter, all of which demand high organic standards of their members. There are also independent brands, which comply with strict organic regulations; a couple to look out for include Rachel’s Organic and Yeo Valley.

Some farming principles are still the same throughout organic and non-organic milk production, but if you have decided to go down the organic route it would seem to be a step in the right direction. Providing of course, it hasn’t sold out by the time you get your trolley down the dairy aisle.

Sharon Kirby is a freelance health writer who likes to write about exercise, fitness, nutrition and a multitude of other health issues. She also writes about eating disorders such as anorexia, bulimia and binge-eating disorder.

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