What is rBGH?
Recombinant bovine growth hormone (rBGH) is a genetically engineered (GE) protein that is a copy of a hormone necessary for milk production. The protein is naturally produced in cows. When the GE protein is injected into cows, milk production can increase 10% to 15%, with little additional cost to the dairy farmer.

Is rBGH safe?
The answer to that question depends on whom you ask.

A quick Internet search on rBGH will produce numerous documents supporting the view that GE rBGH is not safe for the environment, injected cows or humans consuming the milk they produce. Human health concerns about GE rBGH consumption include increased risk of breast, colon and prostate cancer. The Center for Food Safety along with a number of other organizations, petitioned the FDA to remove rBGH from the market, but the petition was denied.

The US FDA (Food & Drug Administration), Environmental Protection Agency (EPA), US Department of Agriculture (USDA) and the manufacturer of the commercial product POSILAC ® all contend that GE rBGH is safe for human consumption. They also contend that residues of the hormone released into the environment are safe. Contrary to these positions of confidence, the use of rBGH has been banned by every industrialized country in the world except for the US, Mexico and Brazil.

Mat Maid’s yogurt is labeled as having “active yogurt cultures”.
What does that mean?
Active yogurt cultures are live lactic acid bacteria that are added to milk. The bacteria produce acid when they grow, which ferments the milk into yogurt. These bacteria, including Lactobacillus acidophilus and Bifidobacterium bifidum, are called probiotic or “pro life”, because they aid digestion and help maintain a healthy balance of bacteria in the gastrointestinal tract. Lactic acid bacteria also produce the enzyme lactase, which is needed to break down and digest the milk sugar lactose.

What is the difference between milk allergy and lactose intolerance?
A milk allergy is an abnormal response by the body to milk protein. Lactose intolerance is the body's inability to digest lactose, the sugar in milk. Allergies to milk are rare, while lactose intolerance is not.

A food allergy is an abnormal response of the body's immune system to ordinarily harmless foods or ingredients -- in this case, milk protein. An estimated 1-3% of infants and young children have milk allergy, but usually outgrow it by two or three years of age. If milk allergy is suspected, consult a board-certified allergist for diagnosis. Those diagnosed with milk allergy should avoid consuming dairy foods, and should consult with a registered dietitian about how to get adequate calcium in the diet. Dairy food consumption can resume when and if the allergy is outgrown.

Lactose intolerance refers to the symptoms experienced by individuals who have low levels of the enzyme lactase, necessary to break down lactose. Some who have low levels of lactase are unaware of it and never experience any symptoms. It is most prevalent in African Americans, Hispanics, Native Americans, and Asian Americans. Fewer Caucasians have a problem digesting milk sugar. Infants are born with high levels of lactase, enabling them to digest the lactose in human milk or formula.

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