On Fri, 4 Feb 2000 07:19:29 -0500, Todd Moody <[log in to unmask]> wrote:

>On Fri, 4 Feb 2000, Hans Kylberg wrote:
>
>> >Is yogurt not considered fermented? What about
>> >straight "soured" milk, like the Masai are so fond of?
>>
>> One important difference between cheese (and fermented milk)
>> and other milk, is the lactose (milk sugar). I dont know how
>> much of that is left in Youghurts and sour milks.
>
>That's a good point.  I don't know about sour milk, but in plain
>yogurt the carb content is still comparable to the protein
>content, whereas in most cheeses the carb content is zero or very
>close to it.

Exactly !

Here is an interesting correlation.   Previously, you quoted:

"  Thus in Finland, with the
highest CHD mortality amongst these countries, the consumption of
unfermented milk proteins is also higher than in the other
countries, 30.4 g/day, corresponding to the protein content of
0.85 l of whole milk. "

The clearest study of the correlation of CHD versus other factors, including
dietary factors, was, as it happens, a 22-year study of Finnish policeman with
no prior history of CHD.

The study (in the journal "Circulation" - Vol. 98: 398-404) showed that elevated
insulin levels had the greatest correlation with heart attacks.

Hence, it seems quite clear that in Finland, it is the carb content of the milk
products consumed that is causing CHD, not any mysterious effects of milk
proteins.

--
Cheers,

Ken