Dairy Products Tainted with rBGH

By: Carol B. Blair, BS, CNC, DiHom
Wellness Educatorcarol

Recombinant bovine growth hormone (rBGH) is injected into cows to increase milk production. It is a synthetic version of a natural hormone produced in a cow’s pituitary gland. This artificial version was developed by Monsanto from genetically-modified E. coli bacteria.

This hormone has been banned in 30 countries including Canada, Europe, Israel, Australia, Argentina, and New Zealand because it is considered unsafe. In fact, as far back as 1999, the UN Safety Agency unanimously ruled NOT to endorse its safety which has resulted in a ban on US milk internationally.

Studies have linked it to higher risks for cancer including prostate, breast, and colorectal cancer in humans. However, in the United States, where many believe our nation’s health is less important than profits, it remains on the market.

Cows also suffer with increased mastitis, arthritis, and other health issues.

To avoid this risky hormone, look for organic milk and dairy products including whey protein or at the very least look for the words “No rBGH.”

Gluten-Free Chicken Caserole

Recommended by Carol Blair, BS, DiHom, CNC (Original recipe from NOW Foods)165247222

This delicious high-protein dish uses heart-healthy whole grain brown rice and gluten-free brown rice flour.

Cook Review: This tasty recipe is easy to make.

Makes 6 servings

Ingredients
2 Tbsp. Organic Extra-Virgin Olive Oil, plus more for greasing
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 lb. sliced mushrooms
2 tsp. chopped fresh thyme, divided
2 large carrots, chopped
1 stalk celery, thinly sliced
1 small Vidalia or sweet onion, chopped
Salt and pepper, to taste
1/4 cup Organic Brown Rice Flour
1 1/2 cup low-sodium chicken broth
1 cup whole milk
1 cup cooked brown rice
1/4 cup shredded Parmesan cheese
1/4 cup Organic Pine Nuts
1/2 tsp. sweet paprika
1/2 cup frozen peas

1.    Preheat oven to 400 degrees.

2.    Lightly oil a 9-inch pie dish and set aside.

3.    Heat oil in a large skillet over medium high heat.

4.    Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes.

5.    Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes.

6.    Add flour and cook, stirring constantly, for 1 minute.

7.    Add broth and milk, stir well and bring to a simmer.

8.    Reduce heat to medium low and simmer until very thick, about 10 minutes.

9.    Meanwhile, combine rice, cheese, pine nuts, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

10.  Stir peas into chicken mixture, then season with salt and pepper and transfer to prepared dish.

11.  Distribute rice mixture evenly over the top, then arrange dish on a baking sheet to catch any drips.

12.  Bake until bubbly and crust is crisp, about 30 minutes.

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