Do hormones in milk cause early puberty?

If you are a woman, and especially a mom, you’ve likely heard that girls mature earlier and boys grow bigger because of hormones in milk (and meat). Girls are maturing earlier, but expert Dr. Ann Macrina notes that the age at which they reach puberty has been declining since the mid-1800’s, a time, incidentally, during which dairy consumption has actually decreased. (A report from the International Dairy Foods Association shows that the average person consumes about 20 gallons of milk annually – and that is a new record low.)

Our experts say there is no evidence that hormones in milk or dairy products play a role in early puberty and suggest that improved nutrition and increased obesity rates are more likely impacting early puberty.

Facts:

• Hormones occur naturally in our food and are digested in the stomach.
• The concentration of hormones in cow’s milk is minimal relative to the natural production of human hormones so of little physiological significance.
• Some farmers do use a synthetic hormone designed to increase milk production, but pediatric and government experts, including guidance from the Food and Drug Administration, say there is no evidence the synthetic version affects human growth or development.

According to Dr. Terry Etherton:

There are zillions of protein hormones in both plant and animal foods. They are digested in the stomach, which kills their ability to have any biological activity. There is just no way to come to a science-based conclusion that hormones in food or dairy products cause early puberty.

Can those who are lactose-intolerant drink milk?

As we age, some of us become more sensitive to lactose, the sugar found in dairy products. The consumption of more lactose than the body can break down can cause stomach bloating and intestinal discomfort, but avoiding dairy is not the answer to lactose intolerance, says expert Dr. Dennis Savaiano.

Facts:

• Lactose is broken down in the body by the enzyme lactase.
• As we age, we typically produce less lactase because our bodies are genetically disposed to do so.
• Lactose intolerance is a genetic trait that can impact approximately one in four American consumers and nearly three-fourths of the world’s population.
• Lactose intolerance is different from a milk allergy, which is quite rare.
• Dose is the key in managing lactose intolerance and drinking one cup (8 oz.) or less a day does not usually cause problems.
• Drink milk with a meal to increase the digestion of lactose.
• Lactose-free dairy products can be found at the grocery store to provide additional choices.

And Dr. Savaiano notes, “Regular milk drinkers (one to three small servings per day) have much better tolerance because they have adapted their intestinal bacteria to improve digestion of lactose.”

Does dairy cause weight gain?

If you’re trying to lose weight someone has likely suggested that you cut out dairy, because it is too fattening. Making good food choices plays a more important role in maintaining a healthy weight, say our experts. From yogurt to skim milk, dairy offers a variety of low-fat options that can work for a healthy diet.

Facts:

• Research indicates that lean protein is important to a healthy diet and healthy weight.
• Dairy offers a variety of low-fat and lean protein options.
• Following the U.S. Department of Agriculture MyPlate guidelines will help consumers make healthy, well-balanced food choices.

Registered Dietitian Connie Diekman says that consuming protein likely helps us feel full longer. She also recommends, “People should meet their nutritional needs by choosing foods they enjoy, including lean meat, fish, poultry, and low-fat/fat-free dairy. However, two-thirds of the diet should come from whole grains, fruits, and vegetables.”

Is organic milk is healthier than non-organic milk?

Studies show that consumers often perceive organic foods as more healthful than regular or non-organic versions. Associate Professor of Veterinary Preventative Medicine and Epidemiology, Wondwossen Gabreyes, says the case is not so clear-cut.

Facts:

• There is no nutritional difference between organic and non-organic milk. Each contains the same essential vitamins and nutrients.
• Milk is tested and prohibited from market if it does not meet the government’s stringent safety and quality standards.

Expert Carl Winter points out that healthy food can be found in both organic and non-organic production systems. He notes, “Fortunately, consumers in the U.S. frequently have the choice between purchasing organic and conventional foods and make food purchasing decisions that reflect their values, concerns, and lifestyles. For optimal health, consumers should continue to eat a balanced diet that includes significant amounts of fruits, vegetables, and grains, regardless if such foods are produced by organic or by conventional practices.”

_{Originally published June 9, 2015 as “D is for Dairy.”}

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Best Food Facts registered dietitian Sarah Downs explains that wood pulp, or cellulose, is a safe food additive and is often added to some grated cheeses to stop the strands from sticking together. Typically, a very fine powdered cellulose (not wood pieces like many think) is used in shredded cheese and can come from a variety of plant sources. It’s not derived from wheat, rye or barley so it’s acceptable for those following a gluten-free diet. The additive is not harmful and is approved for use in foods by the FDA. The acceptable amounts approved by the FDA are between two and four percent cellulose, but eating cheese with more than this amount is not harmful. The bigger concern is whether consumers are actually getting what they’re paying for.

If you’re curious about whether food in your pantry contains cellulose, here’s what to look for on the label. Another term used for wood cellulose is microcrystalline cellulose (MCC). Cellulose gel and cellulose gum are other descriptions of wood cellulose. A more technical term of carboxymethyl cellulose could also appear on an ingredient list.

The information below was originally posted on July 1, 2014.

Cellulose is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But “cellulose is cellulose” whether it comes from wood pulp or celery, according to the executive director of the Center for Science in the Public Interest in a 2011 Wall Street Journal article. Various forms of cellulose are generally recognized as safe (GRAS) food substances, according to the U.S. Food and Drug Administration.

Small cellulose particles give a smooth consistency and stickiness to products such as salad dressings, barbecue sauces and ice cream. Longer fiber lengths provide structure and a firmer texture to baked goods. Cellulose also helps capture and retain moisture and keeps products from seeming dry.

Joanne Slavin, PhD, RD, professor of food science and nutrition at the University of Minnesota, told the Wall Street Journal that cellulose can serve as a good source of dietary fiber for people who don’t eat enough fruits, vegetables or whole grains. The USDA’s dietary guidelines recommend young women get 28 grams of fiber daily and young men consume 38 grams.

Dr. Slavin:

Cellulose is a form of insoluble fiber. It is found in all plants, but wood is a particularly rich source of cellulose. When you eat vegetables, like carrots or whole grains, you consume cellulose. Cellulose is not digested and absorbed, but may be fermented in the colon. Since most of it survives transit through the gut, it is known to increase stool weight and speed transit.

My PhD research was on the physiological effects of a wood cellulose in humans. Most was not fermented in the gut, it had no negative effects on mineral absorption, and did increase stool weight.

Fiber is a shortfall nutrient (which means we’re not getting enough of it) in the U.S., so there is a need to increase intake of fiber. Of course, we dietitians prefer that consumers get fiber from vegetables, whole grains, legumes, and fruits, but purified cellulose can also be added to foods to increase the fiber content. Usually this will expand the food as fiber binds water, so it would be called a filler, but most folks need lower calorie foods so use of fillers would be a benefit.

The FDA and USDA set limits on the amount of cellulose certain foods can contain and powdered cellulose can be used in foods labeled “organic” or “made with organic” ingredients.

_{The image “Parmesan” by cyclonebill is licensed under CC BY-SA 2.0.}

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Myth: Organic eggs and brown eggs are safe from Salmonella.

Truth is, neither organic eggs nor brown eggs are safe from Salmonella. Egg shell color is determined by the breed of hen, and organic is a labeling term to describe how hens are raised.

Myth: You can pasteurize fresh eggs at home in the microwave.

Please don’t try this at home! While the process of pasteurization utilizes heat, it’s a bit more complex than just pressing a button on the microwave. According to the USDA, “The equipment to pasteurize eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.”

Myth: Egg pasteurization destroys nutrients.

Eggs are high in protein, essential vitamins and minerals, and pasteurization doesn’t change this fact!

Myth: Washing eggs before use eliminates any Salmonella bacteria that may be present.

This won’t work because if any Salmonella bacteria are present, they are usually insidethe egg – the microbes come from a hen’s reproductive tract and are passed to the inside of the egg before it’s laid.

Myth: Eggs from local farmers are safer than those purchased at a grocery store.

This is a very common egg myth! Your farmers market is a great place to find local foods, but that doesn’t guarantee the foods are any safer than those at the grocery store. Eggs come from chickens, and chickens harbor Salmonella bacteria. Your best bet: choose a fresh egg that has undergone all-natural pasteurization.

Myth: Cage-free eggs are free from Salmonella.

Remember, eggs come from chickens, and chickens harbor Salmonella bacteria. Bacteria can come from rodents, feed, flies, water, dust and even other birds, which is why all types of eggs are included the Food and Drug Administration’s Egg Safety Rule.

Myth: Since Salmonella is only found in the yolks of raw eggs, eating raw egg whites is safe.

While it’s true that egg yolks are a common point of contamination, egg whites can also be contaminated. The USDA says, “Researchers say that, if present, the Salmonella is usually in the yolk or ‘yellow’. However, they can’t rule out the bacteria being in egg whites. So everyone is advised against eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs.”

Source: SafeEggs.com

For more frequently asked questions and information on the safety of eggs and well-being of the hens who lay them, please visit www.eggsafety.org

Looking for more egg facts? Check out some of our other posts:

Eggs – Organic, Cage-Free, Free-Range…What’s the Difference? Part I

Eggs – Organic, Cage-Free, Free-Range…What’s the Difference? Part II

Are Eggs as Bad as Cigarettes?

What’s Up with Free-Range and Cage-Free Eggs Being so Expensive?

_{“eggs” by Mike Willismizo is licensed under CC BY ND.}

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Is there really wax on fruits and vegetables?

Dr. Kemble: “Yes – the apple is one of the fruits that produces its own wax. Many other fruits produce wax such as plums, pears, etc. The natural wax produced by the apple serves several vital roles. This natural wax:

• helps the apples resist moisture loss,
• enhances the fruit firmness, and
• slows down the natural degradation of the apples.

Remember, apples are alive even after they are picked and will continue to live, provided they have the sufficient resources and an acceptable environment. The waxy coating produced by the apple and found on its skin protects it. The waxy coating can appear milky sometimes, but if you rub it gently, you can actually get it to it shine.The natural wax on the fruit of the apple contains about fifty individual components belonging to at least half a dozen chemical groups. The major cyclic component of apple fruit wax is called ursolic acid and is highly water-repellent. Research has shown that ursolic acid is capable of inhibiting various types of cancer cells and can serve as a starting material for synthesis of more potent bioactive compounds such as antitumor agents.”

Is additional wax added to fruits and vegetables?

Dr. Kemble: “In some situations, additional food-grade wax is added to the outside of the produce to augment the fruit’s natural waxy covering. This is done, for example, with cucumbers. In some root crops, like rutabagas and turnips, food-grade wax is added to the outside to increase shelf-life. Food-grade wax is safe to eat.

As mentioned earlier, apples do produce their own waxy coating. Additional wax can be added, but it depends on the maturity of the apple after harvest and variety. Waxes are either derived from natural or synthetic processes, but all are organic compounds.

For the science geek like myself, natural waxes are typically esters (just a way organic chemists use to classify compounds) of fatty acids and long-chain alcohols. Plants and animals can produce their own waxes and several of these natural waxes are considered “food-grade waxes” because they are safe for use on food intended for human consumption. Shellac, for example, is a commonly found natural wax which is derived from the female Lac bug. Carnauba wax, as another example, is also a natural wax but is produced by the leaves of the Carnauba palm. Both of these waxes are “food-grade waxes” and have been used on food for decades. The FDA has labeled both of these waxes safe for human consumption. Both of these natural waxes are complex mixtures and contain some of the same components found in the wax of an apple.”

You said it’s safe to eat the wax. How do we know it’s safe?

Dr. Kemble: “One point to note about waxes is that they are indigestible by humans. Humans do not have the ability to break down waxes and absorb their various components. Waxes simply pass through our digestive systems untouched. There are many more types of natural waxes out there produced by various plants and animals such as beeswax produced by honeybees, bayberry wax produced from the surface wax of the fruits of the bayberry bush, soy wax produced from soybean oil, etc. Depending on its intended use, different types of natural and synthetic waxes can be mixed together in order to provide the exact properties that someone requires in a wax. Grafting wax, which is primarily beeswax plus a number of other components, is designed to soften significantly when worked with your hand by adding a number of components to beeswax. Beeswax alone is stiff and not workable at 98 degrees.”

So why add wax if apples produce it naturally?

Dr. Kemble: “An apple with a good waxy coating will store better than one with a partial waxy coating or no waxy coating at all. Another interesting aspect of waxy coatings and apples is that growers can take advantage of the storage ability of many apple varieties because of this waxy coating. You might have heard the term “controlled-atmosphere storage” and wondered about it. Apples can remain in controlled-atmosphere (CA) storage for a long period simply by reducing the oxygen levels in storage. Some apples such as Fuji and Delicious (red and yellow) can be stored up to one year in CA storage. CA storage does not involve adding any chemicals – just modifying the environment by lowering the oxygen levels and tightly controlling the environment around the apple. The apple must have its waxy coating intact in order to benefit from CA storage.”

Will vinegar help get the wax off? 

Dr. Kemble: “Yes, vinegar will degrade the waxy coating and, if it is left in contact for a long period, it will remove all of the wax. The wax, however, serves as a protection system for the fruit/vegetable. This waxy coating helps to prevent moisture loss and it provides a physical barrier preventing some microorganisms from entering the fruit. The degree or extent of this waxy coating depends on the variety, maturity at harvest, and storage condition.”

For more information about controlled atmosphere storage and wax on apples, Dr. Joe Kemble said to visit Washington State and The Best Apples.

_{“Apples” by DuesXFloridamizo is licensed under CC BY.}

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