This topic is a highly controversial topic around many health communities. So it can make it quite tough to decide what to do. So I’ve compiled a few points that I personally consider in my decision as to whether to allow my little one to drink milk or not, and if so what is my best option.
Milk is NEITHER good or bad. It is how it is processed and consumed that impacts our health. What do I mean?
Well, here are a few points to look at, which summarize an extensive article by the well respected Dr. Mercola.
- When milk is pasteurized important enzymes are destroyed (lactase, galactase, phosphatase, etc). Without these enzymes milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
- Butterfat is homogenized and/or removed all-together. Not having this exposes the milk to become rancid faster and the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. This is also true for those valuable trace minerals and short chain fatty acids.
- Synthetic vitamin D (which is known to be toxic to the liver) is added as a substitute for natural vitamin D found in buttermilk.
- 1% and 2% milk contains non-fat dried milk which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
- Like all spray dried products, non-fat dried milk has a high nitrite content.
- The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well.
- FDA recently approved the use of BGH (Bovine Growth Hormone) which causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants. It is also possible to absorb BGH directly from the milk.
- IFG-1 may be associated to the growth factor for already cancerous breast and colon cancer cells.
- There is also a problem with a protein enzyme called xanthine oxidase which is in cow’s milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream, which may be associated with increased risks of heart disease.
- Cow’s milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramps, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis, and acne.
- It is the primary cause of recurrent ear infections in children. It has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility, and leukemia.
- Over 50% of children ear infections can improve and have no further infections if they stop drinking their milk.
After all this come the old infamous question:
Where will I get my calcium?
First of all cow’s milk (which is rich in phosphorous) can combine with calcium, thus preventing your body from absorbing the calcium in milk anyway. Also, the milk protein accelerates calcium excretion from the blood through the kidneys. By the way, this is also true when you eat large amount of meat and poultry products.
- You can certainly get all your calcum from dark green leafy vegetables. (Where do you think cows get their calcium from?)
- Cooked collard greens and kale are especially good.
- If you wish to supplement, make sure it contains calcium citrate.
The amount of calcium absorbed from calcium citrate supplements is consistently higher than the amount absorbed from calcium carbonate supplements. This difference is important because women who take calcium supplements that are poorly absorbed are not as well protected against calcium-related bone loss and possible osteoporosis. The researchers pooled data from 15 previously published studies in which men and women took either calcium citrate or calcium carbonate supplements. Calcium citrate is better absorbed than calcium carbonate by about 25%, whether it is taken on an empty stomach or given with meals. American Journal of Therapeutics November 1999;6:303-311,313-321. Journal of Clinical Pharmacology December 1999;39:1-4.
- It is possible to obtain all your calcium from dark green vegetables (where do you think the cow gets their’s from?). The darker the better. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green vegetables, you might want to supplement with calcium.
- Personally I prefer & use Liquid Calcium which includes Vitamin D by Natures Sunshine or Skeletal Strength (www.easynsp.com)
- It is also important that you take vitamin D in the winter months from November to March.
If you must have milk, here are a few options to consider. Whole, pasteurized, non-homogenized milk from cows raised on organic feed is now available in many gourmet shops and health food stores. It can be cultured to restore enzyme content, at least partially. Cultured buttermilk is often more easily digested than regular milk; it is an excellent product to use in baking.Many shops now carry whole cream that is merely pasteurized (not ultra pasteurized like most commercial cream); diluted with water, it is delicious on cereal and a good substitute for those allergic to milk.
Source : http://www.mercola.com/article/milk/no_milk.htm
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