Dr. Bruce German: December 8, 2020

HAVE YOU GONE DAIRY FREE? IF SO, LISTEN UP!       

FOOD CHEMIST SHARES THE SCIENCE BEHIND THE HEALTH BENEFITS OF REAL MILK   

    

  

DR. BRUCE GERMAN

Food Chemist & Director of UC Davis Food for Health Institute   

    

If you’ve gone dairy-free, you need to hear this. Researchers at UC Davis believe real milk is a key to lifelong health and disease prevention. With trendy alternative beverages available on the market it’s hard to know which is truly the most nutritious option for you and your family. Just because a liquid is white does not mean that it is nutritionally similar to milk. In fact, alternative beverages do not offer the nourishment needed in the diets of humans.  Food Chemist and Director of the University of California Davis Food for Health Institute, Dr. Bruce German has spent three decades studying the role of diet and health and has discovered important links between a mother’s breast milk and milk from a cow.   

    

DID YOU KNOW:   

·         Real milk is uniquely balanced – offering protein, nutrients and fats – in a distinct way that we need for our health   

·         If you sit at a computer or phone screen all day, your body is deteriorating each hour. Only real milk has been scientifically proven to help protect your bones, muscles and immune system.   

·         Simply adding just two servings of dairy a day can have positive effects on your health   

·         Research has shown cow’s milk closely resembles mother’s milk making it a logical next step to include in children’s diets as they transition from consuming human milk.   

·         California produces the most dairy in the US and its family farms lead the nation in sustainable farming practices  


For more information, please visit – www.realcaliforniamilk.com  

MORE ABOUT DR. BRUCE GERMAN:   

Dr. Bruce German is a professor and chemist of food science and technology at the University of California, Davis and the director for the university’s Foods for Health Institute. Dr. German’s work includes researching the role of fats and other components in the diet and developing ways to assess health and metabolism in response to foods. He uses milk as the model for the genetic blueprint for foods that support health, as milk evolves for the purpose of nourishing growing mammals. This evolutionary logic forms the basis of research for discovering physical, functional, and nutritional properties of milk components and applying these properties to foods.Dr. German has published articles in more than 400 peer-reviewed publications, including Food in an Evolutionary Context and Nutrigenomics and Personalized Diets: What Will They Mean for Food? He has received honors as a Dean’s Distinguished Lecturer and a Distinguished Professor, and he was recognized by the Institute for Scientific Information as a Most Highly Cited Scientist.   

 

 

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