Dr Jack A T Edmonds MB BS FRCGP

Private General Practitioner

Your Health in Our Hands

120 Harley Street
London
W1G 7JW

Phone: 020 7935 5050
Fax: 020 7935 3888
Email: enquiry@drjackedmonds.co.uk

DAIRY PRODUCTS

Milk, cream, crème fraiche, yoghurt, cheese, butter.

Key nutrients :  Calcium, protein, linoleic acid, zinc, phosphorus, vitamins A and D, carbohydrate and saturated fat.  As an example of comparison - 100g skimmed milk versus 100g cheddar cheese respectively as follows:  protein: 3/26; fat: 0.1/34; saturated fat: 0.1/21.7; calcium mg: 120/720; phosphorus mg: 94/490; Vitamin A mcg: 1/325; Vitamin D mcg: 0/0.3

Healing Properties : Semi-skimmed milk contains less than half the fat of whole milk and whilst 0.7 litres provides more than a woman’s daily requirements of calcium it is worth noting that Vitamins D and A are removed in the production.  It is therefore probably a good idea to take a Vitamin D3 supplement to help the absorption of the calcium in the bones.  This is particularly so during the winter months October to March when there is very little exposure to sunlight.   5-10g of hard cheese is recommended to prevent tooth enamel being attacked by acids and is thought that the cheese proteins coat and protect the enamel surface and thereby reduces decay.  Hard cheeses are rich in calcium, zinc and saturated fats whilst soft cheeses contain less.

Choosing and Cooking :  Cheese, yoghurts, milkshakes, cream and ice-cream. Drink milk fresh or use over cereals and in making sauces.   Cheeses can be used in a variety of ways from eating raw, grated in cooking, on toast, pizzas, etc.  Live natural yoghurt with its beneficial bacteria is best for the digestive system. 

News - BBC Health