We are all getting confused on this subject. These are merely correlation
studies. While Seely has clearly shown that there is a co - relation between
milk consumption and CHD (Coronary Heart Disease, to use the jargon), this
doesn't explain anything in itself. That's just what he chose to study. There
might be all sorts of other correlations, such as the ownership of microwave
ovens, or consumption of soft drinks (more likely)!

What I do think is clear is that this is linked with carbohydrate. Atkins has
a chart (page 413 in my book) which shows the corbo content in grams for
various foods. Milk (8 oz) is 11 grams (mainly lactose), while cheese
(cheddar) is 0.6 grams for one oz. This would explain the difference between
fermented cheese and milk. These are about the relative portion sizes one
might consume.

Cottage cheese comes in at a whopping 10 grams per 8 oz (same as milk, since
it's unfermented), and perversely, that's the low fat. The whole milk version
is less, at 8 grams!

This chart also shows the problem with fruit. Nearly all fruits are in double
digits, which just goes to show how they've been selectively bred to have a
high sugar (fructose) content. Legumes (beans, potatoes) also come in very
high.

The glycemic index concept is another useful guide, although the problem here
is the portion sizes. They used a standard of 50 grams of carbo, which may
not relate to normal consumption. But it does show how things relate to white
bread, and makes it possible to compare foods within a similar category. This
index can be found on the web at various sites.

Potatoes score high on this scale as well, which goes a long way to
explaining the obesity of the American people. This is a little odd, since
roots and tubers have been consumed by native paleo type people for
millennia.  It must be that again they have been selectively bred, and are
not the same as the original wild variety. What does a wild potato look like?
Are they available anywhere?

Charles