This week Phil brings up the debate about the FDA approving the sale of meat and dairy made from cloned animals. First Phils talks to Will Fantle from The Cornucopia Institute who opposes the approval, then Dr. Barbara Glenn from the Biotechnology Industry Organization, who agrees with the FDA's approval.

Heard the latest when it comes to hot beverages?

Adding milk to tea appears to inhibit the health benefits of the world's most popular drink. Will this news prompt people to change lifelong habits?

Have dairy allergies prevented you from experiencing the joys of dunking your cookies in milk? Well say goodbye to dry cookies by learning how to identify and control the two very different types of dairy allergies.

In the push to produce the healthiest milk, one manufacturer is striving to be better than the best. If things go according to plan, organic milk, once considered the pillar of safe dairy, could be eclipsed by Ultrapure milk, a cheaper, hyper-cleansed dairy product that uses a bacterial centrifuge and filtration system to remove 95 percent of the bacteria found in milk.

Packed with calcium, protein, and beneficial bacterial yogurt is undoubtedly a superfood, but kefir is even healthier - a super-superfood if you will. I've always liked kefir, which is similar in taste and texture to drinkable yogurt, and I like it even more now that I know that it translates to "feel good" in Turkish.

Made from raw goat, cow, ox or sheep milk, kefir has an enhanced artillery of health benefits that make yogurt look silly in comparison. While both cultured milk products have healthy bacteria, kefir has strains that are rarely found in yogurt like lactobacillus caucasus, leuconostoc, acetobacter species, and streptococcus species. And kefir also beats yogurt with yeast. The Turkish drink contains several healthy yeasts like saccharomyces kefir and torula kefir, which help to control and eliminate pathogenic yeasts.