Carol’s Corner

Time’s Flying – Regain Control Where You Can

Here we are 12-months’ since COVID-19 came at the beginning of Autumn, and what a roller coaster those 12-months’ have been with the ever changing Level changes, research revealing more about the virus, and the very fast (in terms of scientific discoveries) vaccine development and distribution.

In the past year we have also had earthquakes across New Zealand, as well as tsunami warnings, so life is definitely still strange for all of us. It all contributes to making people feel stressed, uneasy, and not in control. But, one thing you can control is to stay in the Zone. The Zone gives you something positive to focus on, helps boost your immune system, and increases the serotonin levels in your brain (the “feel good” hormone). If you need help to get back on track or want to do better, check that you’re doing the right thing, or if you’ve forgotten what to do, please feel free to contact me for a refresher.

Until the end of April 2021 there will be no cost for a refresher consultation
(either face-to-face or online via Zoom).

You can book your refresher consultation or contact me with
any other questions or queries via my Contact Form.

The Benefits of Dairy

I am often told by clients that they have stopped using milk and are using almond milk because the perception is that it is better for you. In fact, almond milk has very little in it except water and some fat, whereas dairy is a whole food and has lots of extra benefits.

The following information is taken from Dr. Sears’ blog about whether milk and dairy are good for your health, which you can view, here. 

Dairy milk consumption in the US has decreased by 40% since 1975, but total dairy consumption (milk, cheese, yogurt, and butter) has never been higher. As an example, cheese consumption is up by about 160% since 1975. While dairy milk consumption is decreasing, plant-based “milk” consumption is increasing. It started with soy milk (too beany), then coconut and almond milk (deficient in protein), followed by rice, oat, hemp, and more increasingly exotic plant-based “milk” products.

Dairy milk is probably the most inexpensive, high-quality protein source (only egg whites have a higher protein quality). Milk also contains calcium, magnesium, potassium, and Vitamin D. So, what’s the problem? A recent study in the British Journal of Nutrition may help explain the controversy.

When they [1] analysed collected data over a nearly 30-year period and made all the appropriate adjustments to the raw data, they found that fermented and non-fermented dairy products had opposite associations with the risk of developing heart disease. Those consuming fermented dairy products had a 26% lower risk of Coronary Heart Disease (CHD), and those consuming non-fermented dairy products had a 43% greater risk of CHD. Furthermore, in the fermented dairy group, the lower the fat content (less than 3.5 percent fat), the less CHD they developed. When you ferment dairy products, you are removing lactose.

• Dairy milk is about 5% lactose.

• Yogurt is about 4% lactose.
  To make yogurt, you add bacterial cultures that break some of the lactose into glucose and galactose.

• Cheese – soft cheeses contain about 2% lactose whereas hard cheeses contain about 1% lactose.
  When you make cheese, the process is more complicated. First, you start by adding a bacterial culture to pasteurised milk to reduce the initial lactose levels. Then you add rennet to curdle the milk’s casein protein. Rennet is the dried inner lining of the fourth stomach chamber of young calves (a byproduct of veal production) which contains a combination of proteases and lipases. This natural form of rennet is the preferred choice for high-quality cheeses. For more mass-produced cheeses, they use enzymes derived from molds. Whatever the source of rennet, the addition of rennet makes curds which leave much of the lactose and whey protein in the solution. Then, the milk curds are collected and then aged to either make soft or hard cheeses.

What about the reports of associations of dairy milk consumption and increased IGF-1 levels?

• No solid evidence yet to prove the association between dairy milk consumption and increased IGF-1 levels.
  A recent observational study suggested a potential linkage between IGF-1 (a growth factor) and breast cancer [2]. However, an earlier study suggested the opposite conclusions [3].

• But, there is evidence that non-fermented dairy products increase IGF-1 levels whereas fermented dairy products do not [4].
  It makes sense then that a recent meta-analysis suggested using fermented dairy products to reduce cancer risk [5].

References:

Information republished from Dr. Barry Sears’ Blog, “Milk or Dairy: Good or Bad?”, published March 3rd 2021.
https://blog.zonediet.com/drsears/milk-and-dairy-good-or-bad-for-your-health

[1] Koskinen TT et al. Intake of fermented and non-fermented dairy products and the risk of incident CHD. Brit J Nutr 120:1288-1297 (2018).

[2] Fraser GE et al. Dairy, soy, and risk of breast cancer. Int J Epidemiology 49: 1526–1537 (2020).

[3] Hjartaker A et al. Childhood and adult milk consumption and risk of premenopausal breast cancer in a cohort of 48,844 women – the Norwegian women and cancer study. Int J Cancer 93: 888–893 (2001).

[4] Ventura ER et al. Association of dietary intake of milk and dairy products with blood concentrations of insulin-like growth factor 1 (IGF-1) in Bavarian adults. Eur J Nutr 59:1413-1420 (2020).

[5] Zhang K et al. Fermented dairy foods intake and risk of cancer. Int J Cancer 144:2099-2108 (2019).

We highly recommend our ProZone-brand protein, as it contains
over 91% pure protein – a great addition to your Zone diet.

You can view and order our full range of products in our online ProZone Shop.

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ProZone Protein

Our protein is casein-based as opposed to most protein powders which are made with whey.
Casein-based protein powders like ours are preferred because they are more palatable, and they
release sugar from the lactose slower into the bloodstream than whey-based proteins powders do.

You can view and order our full range of products in our online ProZone Shop.

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Introducing Ajay

Ajay Rathod has come to work with me as my Sales Manager. His mission is to get our PureFit bars into more health food shops, supermarkets, and gyms, as well as our protein and fish oils, too.

Currently, PureFit bars are available in the Stokes Valley, Wellington Railway Station, and Thorndon (our flagship store) New World stores.

If you know of anyone that has a shop that may like to stock our top quality products, or if you can’t find our bars in your favourite supermarket, please contact Ajay so he can pay them a visit. Ajay has lots of energy and good ideas so watch this space!

Ajay can be contacted via cellphone on 021 088 11214 or email at .

If you live outside of Wellington and require any of our products, you can view and order from our online ProZone Shop.

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Testimonial

I struggled with my weight for many years, but after a really hard diet and exercise regime I lost 35kg. Not putting the weight back on is now the challenge for the rest of my life. Most dieting regimes are like being condemned to never enjoying eating again – as anyone that has dined on high protein, low carbohydrate food will know, it is really bland and tasteless. But, ProZone’s PureFit bars are good. I take one to work to enjoy eating something with taste for lunch, with  the added bonus of only being 220 calories.

– Ron Beatty –

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Handy Hint: Snacks

For a quick, easy, tasty, and fresh snack, put toppings on telegraph cucumber slices instead of crackers. Add your toppings – smoked salmon, pate, hummus, and cottage cheese are nice on the cucumber slices, but you can use whatever toppings you want as long as you make sure you include some topping(s) which contain protein.

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Contact Us

Sha Bannister-Plumridge

Sha is based in Palmerston North and can be contacted via:

Email: 

Cellphone: 021 274 2226

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Our mailing address is:

PO Box 25 077, Wellington 6140

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