The Dublin Citizen (Dublin, Tex.), Vol. 13, No. 42, Ed. 1 Thursday, June 19, 2003 Page: 21 of 24
This newspaper is part of the collection entitled: The Dublin Progress and was provided to The Portal to Texas History by the Dublin Public Library.
- Highlighting
- Highlighting On/Off
- Color:
- Adjust Image
- Rotate Left
- Rotate Right
- Brightness, Contrast, etc. (Experimental)
- Cropping Tool
- Download Sizes
- Preview all sizes/dimensions or...
- Download Thumbnail
- Download Small
- Download Medium
- Download Large
- High Resolution Files
- IIIF Image JSON
- IIIF Image URL
- Accessibility
- View Extracted Text
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
best available COW
Thursday, June 19, 2003
Dairy Edition
Sec. B, Page 5
Lactose
Our friend; our enemy
Hoof trimming and blocking essential
You Kn
Ow ?
Most adults need 1,000 mg
of calcium a day. You can meet
your needs by consuming at
least 3 servings of milk, cheese
and yogun each day.
0 Many individuals who have
trouble digesting lactose can
drink at least 1 cup of milk with
a meal such as breakfast or din-
ner without any symptoms.
6 Easy Ways to Enjoy
Milk and Milk Products
if you'ra Lactose
Intolerant...
1) Pair the Milk.
Drink milk in servings of 1 cup
or less along with meals or
snacks. If you still get symp-
toms, try even smaller amounts
more often throughout the day.
2) Older is Wiser.
Try natural aged or ripened
cheeses such as Swiss and Ched-
dar. Not only do these cheeses
contain little, if any, lactose, but
they are an important source of
calcium and other essential
nutrients.
3) Get a Little "Culture."
Choose yogurts that carry the
"live and active cultures" seal.
These "friendly" cultures act
like lactase since they break
down the lactose in the digestive
track. If you're having sweet
acidophilus milk, cultured but-
termilk, or yogurt without active
cultures, have small servings
with meals or other foods.
4) Chill Out.
Small (1/2 cup) servings of ice
cream or frozen yogurt can cool
you down - usually without
causing any symptoms.
5) Reduce It.
You can buy lactose-reduced
and lactose-free milk and milk
products in many grocery
stores. Feeling adventuresome?
You can make your own lac-
tose-reduced milk by treating it
with a lactase enzyme available
in many pharmacies. Or, take a
lactase tablet just before eating
lactose-containing food.
6) Go to the Pros.
Call your doctor, registered die-
titian, or other health care
provider for help in finding
ways to enjoy milk and milk
products if you have difficulty
digesting lactose.
The Lowdown on Lactose
Intolerance...
Separating Myth from Fact
Registered dietitians of
Dairy MAX address "myth"
information on lactose intoler-
ance and the truth behind the
myth.
MYTH: If you are diagnosed
with low levels of the enzyme
lactase, you should avoid all
milk and milk products.
PACT: Many lactose
maldigesters can drink 1- cup of
milk a day with a meal - or up to
2 cups - one with breakfast, the
other with dinner • without
developing symptoms. Others
we affected after earing much'
smaller amounts Dflactosei Also
thfe type-fit milk, and milkpM-
uct and conditions under which
they are eaten can affect how
well you handle lactose.
MYTH: You will always get
symptoms after eating foods
with lactose if your body has
low levels of lactase.
FACT: Many people with
low lactase levels don't even
know it. That's because lactose
maldigesters can still digest
some lactose and will only
develop symptoms when they
eat more lactose than their
enzyme level can handle.
MYTH: It is not important
for you to consume milk or milk
products if you're lactose intol-
erant.
PACT: Giving up milk and
milk products is unnecessary,
nutritionally unwise, and not
recommended. About 73 per-
cent of the calcium in the
American food supply comes
from the Milk Group. In fact, it's
hard to find a better source of
readily available calcium! Plus,
milk and milk products provide
important nutrients your body
needs, including calcium, pro-
tein, riboflavin, vitamins A, D
(when fortified), and B12, phos-
phorus, magnesium and potassi-
um. Research shows that people
who get ample amounts of calci-
um may reduce the risk of
osteoporosis, high blood pres-
sure and some cancers.
MYTH: If your body can't
absorb lactose, it also can't
absorb calcium in milk.
FACT: Calcium is absorbed
just as well whether or not you
can digest lactose. But if you
have lactose intolerance (symp-
toms) and cut back on milk (and
therefore calcium), you may be
putting yourself at greater risk
of, osteoporosis. Your health
care provider can help you come
up with strategies for including
calcium-rich milk and milk
products in your diet.
By BETH GIBSON
Staff Writer
Hoof trimming is a key step
to preventing lameness and
decrease in milk production in
Dairy Cattle.
The purpose of trimming is to
re-establish appropriate weight
bearing on the claws of all four
feet. By doing regular hoof
trimming lameness and hoof
diseases can be avoided.
John Smink, is a local hoof
trimmer. He moved to America
13 years ago from Amersfoort,
Netherlands.
He had a dairy in Huckabay
for a number of years, then
moved up to Wisconsin for six
years. It was while he was liv-
ing in Wisconsin he went to
Dairyland Hoof Care Institute in
Baraboo, WI. After receiving
his training, he moved back to
Erath County. He lives just out-
side Purves.
The hoof trimmer needs to
know the bovine lower leg
anatomy and the physiological
causes of hoof disease. Along
with understanding the anatomy
and physiology of the hoof, they
must also know how to correct
and treat these problems.
A good analogy of what a
cow with a hoof problem expe-
riences is, while you are walk-
ing, you notice a slight irritation
in your foot. As you walk it
continues to get worse. As it
gets worse, you finally have to
stop and remove a pebble from
your shoe. Nothing else matters
until you stop the pain of the
pebble, this is, in a small way,
something like a cow with hoof
problems experiences.
There are three main types of
causes for lameness in cattle-
infectious, metabolic and envi-
ronmental. It is up to the hoof
trimmer to have a good under-
standing of these causes in order
to do preventative maintenance
for the herd.
One key to preventing infec-
tious hoof diseases is proper
hoof maintenance. The hoof
tends to grow about five mil-
limetres per month.
Depending on the walking
surface, the hoof will wear at
varying rates. The toe tends to
wear more slowly because it's
harder and the heel wears faster
since the horn is softer.
The objective of hoof trim-
ming is to distribute the weight
evenly between the two claws of
the foot, leaving sufficient hom
Milk not a risk factor for Juvenile Diabetes
While some researchers have suggested that early infant-feeding
practices may influence the incidence of Type I diabetes (common-
ly referred to as juvenile diabetes), a recent review of the research
concludes that early exposure to cow's milk (or absence of expo-
sure) had no effect on developing the disease.
(Editor's Note: Breast milk or iron-fortified infant formula is
recommended for infants during the first 12 months of life.
Children ages one to two should drink whole cow's milk rather than
reduced fat varieties because adequate fat is necessary for early
growth and development.)
Research Brief
A recent review for minority groups, discusses the health conse-
quences of avoiding milk, cheese and yogurt. Groups who avoid
dairy foods for fear of lactose intolerance may actually benefit from
including milk in their diets. By increasing calcium intake through
dairy foods these groups can reduce their risk of calcium-related
chronic diseases, including hypertension, stroke, osteoporosis and
certain cancers. (Editor's note: It's important to check with a doctor
for proper diagnosis of lactose intolerance. Many people mistaken-
ly eliminate dairy foods when actually the symptoms may be a
result of other causes.}
JUNE IS
BURY
MONTH
Dublin Family Medicine
Drink Milk 1
Support your
local dairy's
449-4900
305 N. Patrick
303 N. Patrick
Dublin
445-3679
Jill Pate Moore,
Owner
HOOF SCOOTIN’-The cow now has a block of wood to wear
as it’s hoof heals. The block of wood will fall off in about
three weeks.
to protect the inner hoof, and to
trim the claws to their normal
size and shape. This way the
cow’s weight should be evenly
distributed over all four feet.
Smink works on about 220-
230 cows per week. During the
summer, he will see more cows,
because there are more environ-
mental stressors during the sum-
mer months. He keeps detailed
records on every cow he works
on. He usually is at each dairy
he services once a week.
He uses a Riley Hoof
Trimming Chute to work on the
cow. The cow walks in and
stomach straps are raised to
secure the cow.
Then, the whole chute turns
the cow at a 90 degree angle.
The cows legs are safely
secured, so that it is safe for the
cow and the trimmer and puts
the least stress on the animal.
Some hooves need to have
quite a bit of trimming done.
When this occurs, Smink puts
small blocks of wood on the bot-
tom of the hoof to give the hoof
time to heal. This block nor-
mally falls off in about three
weeks. If the hoof needs a
longer healing time he applies a
plastic boot, which will stay on
about six weeks.
Periodic trimming of the
cows hoof ensures the cow’s
weight is properly distributed
over all four feet. Many dairies
choose to trim during the dry off
time of the year, but some cows
require more trimming.
Trimming keeps the effects of a
damaged hoof to a minimum.
The condition of the foot and
cow management determines
the correct time when they need
to be trimmed.
Regular foot care is not a lux-
ury provided to cows, it is
essential to achieve maximum
cow productivity and longevity.
Trimming is an investment to
prevent lameness and insure a
cows ability to walk.
ATTENTION TO DETAIL- John Smink gives careful atten-
tion to the health of the hoof as he carefully trims it.
On the Lookout for Lactose?
Product
Milk (all types),
Yogurt,
Ice Cream.
Cottage Cheese,
American Cheese,
Swiss Cheese,
Cheddar Cheese,
Process Cheese,
Sardines,
Salmon with bones,
Tofu,
(processed w/calcium salts) 0
Broccoli (cooked), Vi cup 0
Collard Greens, Vi cup (cooked) 0
Lactose grams
1 cup 12-13
1 cup 12-13
Vi cup 3-3.5
Vi cup 2-3
1 Vi oz 1.5-3
1 Vi oz 1.5-3
1 Vi oz 1.5-3
2 oz 4-6
3 oz 0
3 oz (canned) (
3 oz
Source: National Digestive Diseases Information
Clearinghouse, Lactose Intolerance, 1994
LETS DO LUNCHI - Lunch time is the best time of the day at
Aurora Dairy in Dublin.
DAIRY MONTH
Patrick Street
Pharmacy
£uppott f*"
*3^aUjffnen JL*- \
DUBLIN, TEXAS
(254) 4454807 • 1-800-859-9205
1 Mile NORTH of Dublin on Hwy 377
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
McMillian, Tracy. The Dublin Citizen (Dublin, Tex.), Vol. 13, No. 42, Ed. 1 Thursday, June 19, 2003, newspaper, June 19, 2003; Dublin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth770210/m1/21/?q=%22%22~1: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Dublin Public Library.