Category Archives: milk
by Madeleine Innocent
(NaturalNews) As the truth is beginning to tumble out about diet and health care, the milk myth is deserving of a closer look. The world at large has been brainwashed into thinking that milk and dairy are the ultimate (and only) source of calcium, not just for growing children. However, not only is dairy indigestible to many, it is also a source of disease.
Milk is For Babies
Mother’s milk is the ultimate source of food for a growing baby. However, not only is that particular mother’s milk unique, and so best suited, for that particular baby, her species produces the most suitable milk for her baby.
Species differ widely. For example, cows reach physical maturity in a single year. Humans take in the order of sixteen years to reach physical maturity. This means the components of the milk must be different to suit the needs of the species. For example, the calcium/protein ratio varies with each species.
Once a baby is weaned, their stomach environment changes. Mother’s milk is an easy food to digest. Now, more complicated foods are being eaten, so these must be catered for. The need to digest milk, and so the process, tapers off. Now milk becomes indigestible. Lactose intolerance is rife, showing this to be so.
The Best Source of Calcium
Babies grow very quickly. This leads to the assumption that milk is responsible. However, when you consider that a cow, or any large herbivore, reaches physical maturity about sixteen times faster than a human, with bones which are three to four times bigger, then one has to question this assumption.
Cows eat grass and other plants, both low lying and from bushes. Given free access, they roam and eat according to what they need. This then gives us a clue as to the food responsible for strong bone growth.
Green leafy vegetables
Green leafy vegetables are a powerful source of nutrients including all the macro minerals, trace elements, amino acids, omega 3 and more. Green leafy vegetables are the best source of the macro minerals (calcium and magnesium) responsible for good bone growth.
Many believe that the oxalic acid in greens inhibit the uptake of the macro minerals. If the greens are varied each day, this is not a problem, as greens contain an over abundance of the minerals that oxalic acid leaches out. Other common foods that contain high levels of oxalic acid include tea, coffee, chocolate, grains, beans and some nuts.
You only need to look as the body parts of a human to realize that, although an omnivore, humans are much closer to herbivores than to carnivores.
- Human teeth are blunt, similar to that of a herbivore
- Human finger nails are blunt, making it impossible to grasp a prey, as only a carnivores claws can
- The human face profile is straight, making it impossible to hold a prey – only an extended jaw can achieve this
- The human intestines are long as plant food takes longer to digest than raw meat
- Human saliva contains ptyalin, common to all herbivores, but absent in carnivore saliva
- The stomach acid of carnivores is much stronger than that of herbivores – human stomach acid is similar to that of herbivores
- Carnivores perspire through their paws and by panting – herbivores perspire through skin pores
This means human health will fare better on a diet that is similar to that of a herbivore.
Processed Milk Causes Disease
The common practice of pasteurizing and homogenizing milk is the cause of many diseases, according to an increasing number of health therapists. Milk is pasteurized in an effort to prevent the spread of tuberculosis. However, in a study where 70 children were given a pint of raw milk every day over a five year period, only one case resulted. In a similar study involving pasteurized milk, 14 cases resulted.
Dr. Kurt Osler is a cardiologist in Connecticut. He has been researching the effects of homogenized milk for over 20 years. His findings indicate that homogenized milk is responsible for high cholesterol. Dr. William Ellis, an osteopath, links cows milk to many diseases in both children and adults such as chronic fatigue, anemia, arthritis, cramps, obesity, allergies and heart problems. Dr Frank Oski, a pediatrician, cites cows milk as being linked to iron deficiency anemia, cramps, diarrhea, multiple forms of allergy, atherosclerosis and heart attacks.
If milk was such a great source of calcium for the body, then osteoporosis should be minimal in countries which consume the most dairy. Instead, it’s the opposite.
There are so many common myths that are harmful to your health. Don’t accept them at face value.
A two-year weight loss study held in Israel reveals that dieters who consume milk lose more weight on average than those who don’t.
Photo by Nati Shohat/Flash90.
Dieters with the highest dairy calcium intake were found to lose more weight.
A new weight loss study conducted in Israel has revealed that dieters who consume milk or milk products lose more weight on average than those who consume little to no milk products.
The two-year dietary intervention study, of 300 overweight men and women in middle age, was carried out by Ben-Gurion University of the Negev (BGU). The researchers found that regardless of diet, dieters with the highest dairy calcium intake – equal to 12 oz. of milk or other dairy products, lost about 12 pounds (6kg) at the end of two years.
Dieters with the lowest dairy calcium intake – about half a glass of milk, only lost seven pounds on average.
The researchers, led by Dr. Danit Shahar, of BGU’s Center for Health and Nutrition, and the Faculty of Health sciences, also discovered that levels of vitamin D found in the blood, also affected the success of weight loss treatments. The results confirmed existing research showing that overweight participants have lower blood levels of the vitamin.
Higher vitamin D levels in successful dieters
“It was known that over-weight people had lower levels of serum vitamin D but this is the first study that actually shows that serum Vitamin D increased among people who lost weight,” says Shahar. “This result lasted throughout the two years that the study was conducted, regardless of whether [participants] were on a low-carb, low fat or Mediterranean diet.”
Vitamin D increases calcium absorption in the bloodstream and in addition to sun exposure can be obtained from fortified milk, fatty fish and eggs. Americans generally consume less than the recommended daily requirement of Vitamin D which is found in four glasses of milk (400 international units).
The study, which was published in the current issue of the American Journal of Clinical Nutrition, was part of the Dietary Intervention Randomized Control Trial (DIRECT) held at the Nuclear Research Center in Israel in collaboration with Harvard University, the University of Leipzig, Germany and the University of Western Ontario, Canada.
Some 322 moderately obese people, aged 40 to 65, took part in the study evaluating low fat, Mediterranean or low-carb diets for two years.
In earlier findings, scientists discovered that low-fat diets aren’t the best way to lose weight, but that dieters are likely to lose more weight on a Mediterranean diet, or a low-carb diet.
The study was supported by the Israel Ministry of Health and the Israel Dairy Council, the Israel Chief Scientist Office, German Research Foundation and the Dr. Robert C. and Veronica Atkins Research Foundation
By Jennifer LaRue Huget
Thursday, November 5, 2009
Mankind has been drinking the milk of fellow mammals for millennia. Milk has long been regarded as a nutritional mainstay, vital to building strong bones, particularly among Western cultures. But in recent years a rising chorus of critics has come to argue that cow’s milk, far from doing a body good, is in fact bad for our health.
The question comes at a time when America’s milk market is in turmoil, with many dairy farmers being forced out of business. Last week a group of them brought their case before Congress: In light of milk surpluses (cows need to be milked whether we drink the stuff or not) and reduced demand apparently spurred by a weak economy, prices for their product have dropped so dramatically that many are having to slaughter their herds just to stay solvent.
A week earlier, President Obama authorized spending $350 million to help keep dairy farms afloat until the market improves. But the farmers hope more help in the form of stabilized milk prices (i.e., higher prices, paid by either the consumer or the government) is on the way. If it doesn’t come, there may soon be far fewer dairy farms in the country.
Not that I’m a particular fan of milk myself. While my brother drank it by what mothers in the 1960s called “the tumblerful,” I sipped only what was required of me. Now that I’m raising teenagers of my own, though, it seems worth sorting out milk’s role in a healthful diet.
Near the forefront of the anti-milk movement is the Physicians Committee for Responsible Medicine, a pro-vegetarian/vegan organization. Susan Levin, the group’s director of nutrition education, says, “I recommend people get dairy out of their diets. Its main selling point is calcium, which is touted for helping build strong bones. But there isn’t any research to show dairy products are any more beneficial than plant sources” of calcium, which she says the body is better able to use when it comes from plants. Greens such as kale and broccoli, she says, are excellent sources of calcium; plant-based beverages such as orange juice and almond and soy milks are fortified with both calcium and Vitamin D.
As evidence that people and cow milk don’t mix, Levin cites research suggesting that lactose intolerance — the body’s inability to tolerate one of the sugars in milk and milk-based foods — is widespread. “The dairy industry would say you should force [milk] down or take a pill so you can tolerate it,” Levin says. “But it’s not normal. No mammal drinks its mother’s milk after weaning.”
Stephanie Atkinson, a spokeswoman for the American Society for Nutrition (whose list of “sustaining” members includes the National Dairy Council) and a professor in the department of pediatrics at McMaster University in Hamilton, Ontario, says that, contrary to Levin’s statement, it’s the fiber in plant sources of calcium that interferes with the body’s ability to absorb the mineral. Regarding lactose intolerance, Atkinson says that the medical community views that condition — different from milk allergy, which she says is common among young infants but almost always outgrown — as wildly over-diagnosed and that most people tolerate lactose just fine if they take milk products in small doses.
Having said all that, though, Atkinson allows that vegetarians, vegans and others who avoid milk can manage, perhaps with some difficulty, to get all the necessary calcium, Vitamin D and phosphorus (a trio required for bone health) from non-animal sources. But to get the Vitamin B12 the body needs, non-dairy users must take a supplement, she says, as that essential vitamin is available only from animal products.
Even many non-vegetarians object to milk based on concerns about the use of artificial growth hormones and antibiotics in dairy cattle and on worries that pesticides in feed end up in your glass of milk. But Greg Miller, executive vice president for research, regulatory and scientific affairs at the National Dairy Council, maintains that milk is safe.
“Milk is one of the most regulated food products out there,” Miller says. When the Food and Drug Administration each year conducts “market basket” samplings for pesticides and other contaminants in foods, “dairy products come out clean every time,” he says. And, he explains, “every tanker-load of milk is tested for antibiotics. If any residual traces are found, the whole truckload is dumped. There’s a very large financial incentive for farmers” to keep milk free of antibiotics. As for growth hormones, Miller says the FDA, the World Health Organization and other health organizations have found their use safe.
Miller’s milk advocacy does have limits: He does not favor raw milk. “Pasteurization was put in place to keep any food-borne pathogens from reaching consumers,” he says. Drinking raw milk, he says, doesn’t confer any notable nutritional benefits, and it’s “like playing Russian roulette” with the potential for ingesting harmful contaminants such as E. coli.
As for the argument that humans are the only animals that drink milk throughout life, Miller says that’s because, unlike other creatures, “we have the intelligence to understand the nutritional value of dairy products.
“There are lots of things about which we can ask, ‘Were we meant to do that?’ ” Miller continues. “I mean, were we meant to drive cars?”
by Tim Henriques
If you want to gain weight, and mainly muscle, be sure to eat a lot of the following foods: whole milk, whole eggs, potatoes, and nuts. Everybody already knows about , so I don’t think I need to slap you with a ribeye to refresh your memory.
Drink whole milk… not skim or 1%. You need the fat for additional calories, and remember that fat helps create hormones, like Testosterone. Testosterone levels, and that’s not what anyone wants. (less than 20% of daily calories) promote lower
The same is true for whole eggs. The yolk is where you find about half of the protein, all of the vitamins and minerals, and all of the fat. Some of the fat in the yolk, especially in free-range, high-quality eggs, is the healthy stuff. Keep in mind, most studies show that the cholesterol in eggs doesn’t raise your blood cholesterol.
Potatoes, along with sweet potatoes, are an easy, cheap, and damn tasty source of quality carbs. I know they have a high glycemic index (GI), but I don’t care. They always give me long-lasting energy in the gym, and when combined with other proteins and fats, their GI is lower. As for nuts, these little packages of nature’s goodness are very dense in calories and nutrients. I try to eat one can of nuts a week when I want to gain weight.
If you stock up on all of those basic foods and watch the scale (it needs to be going up), you should be able to gain weight.