B4—Lancaster Farming, Saturday, March 17,198*
Dairy Foods:
A Necessary
Part of Diet
SOUTHAMPTON - Though
perhaps hard to believe, there are
some 50 references to cows in the
Old Testament. To the early people
of Central Asia, wealth was
measured in numbers of cattle.
Thq cow was even worshipped in
India, Babylonia, and Egypt.
What all this means, says Dairy
Council Inc., Southamtpon, Pa., is
that the cow has been around for a
long time. And so has milk.
Although milk is processed, it is
not an engineered or fabricated
food. It naturally has three major
components: water; fat including
fat-soluble vitamins; and solids
not-fat, including protein, car
bohydrate, water-soluble
vitamins, and minerals.
In milk’s liquid, the car
bohydrate is dissolved, fat droplets
are suspended, and protein is
'dispersed. Together with the
vitamins and minerals, these
nutrients interact in milk, making
it a food unduplicated by modern
science.
Milk has great nutritional value.
It contains high-quality protein,
stemming from the presence of
many amino acids. Protein’s
major functions are to build and
repair body tissues and to help
form antibodies which circulate in
the blood and fight infection. It also
provides energy about 33 of the
150 calories in an 8-ounce serving.
Milk’s carbohydrate is a sugar
called lactose. Lactose acids the
absorption of calcium, phosphorus,
and other minerals. It provides
about 45 of the 150 calories in an 8-
ounce serving.
Milkfat is a carrier of vitamins
A, D, E, and K; these vitamins are
important in the utilization of other
nutrients. For example, vitamin D
as well as lactose aids calcium
absorption in the body.
Milk’s major nutrients are
calcium, phosphorus, magnesium,
potassium, and sodium. Other
minerals are also present in
varying degrees. It is best known
for its calcium content, the
mineral essential for strong bones.
In fact, dairy foods are the major
source of this mineral in the
American diet, providing nearly 72
percent of the available calcium in
the American food supply.
Of nutrients available for con
sumption, dairy products ex
cluding butter provide 20.7% of the
necessary protein, 11.4% fat, 5.6%
carbohydrate, 33% phosphorus,
20% magnesium, 12.3% vitamin A,
36.5% nbofla*"n, 10.8% vitamin
Bg, and 18.6% vitamin 8 12 -
Compared to other foods, dairy
products do not contain high
amounts of cholesterol. A three
ounce fish fillet has 34-75 mg.
cholesterol; half a roasted chicken
breast without skin has 79 mg. One
cup of milk has only 33 mg.
Dairy foods should be a part of
every diet. For those advised to eat
low-fat diets, than low-fat milk (1%
115 calories, 2% 135 calories,
skim 83-90 calories) can be
chosen. Low-fat yogurt and
cheeses can also be selected.
Without dairy foods, says Dairy
Council, peoplke would quickly
experience deficiencies of
calcium, riboflavin, and probably
vitamin D.
A /r:. w yVi vr -
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THINK AHEAD...
Read Futures Markets on Page 3.
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