Category Archives: milk

Kicking the Sacred Cow: Does Milk Really Do Your Body Good?

In case you hadn’t noticed, the dairy industry is spending millions of dollars every year to convince you that you need to drink milk, like superman here.
When I was a kid their slogan was, “Milk, it does a body good,” and since 1993 they’ve paid hundreds of celebrities to pose with a “milk mustache” (made of ice cream) for the “Got Milk?” ads.
In fact, “Got Milk?” has been such a legendary and successful ad campaign, there are evenbooks about it.
So while the milk industry is telling us that milk is good for us, scientific research has shown the opposite to be true.  The media isn’t talking about it because there are too many advertising dollars at stake.
The problems with processed milk startat the commercial dairy operations. Although many of them are still called farms, I can assure you there are no milk maids sitting on wooden stools, milking the cows by hand each morning.  These places are not farms, they are factories.
Depending on where you go, this is what you’ll see:  A massive facility filled with hundreds to thousands of Holstein cows confined to small pens; hooked up to milking machines 10 months a year. They are fed unnatural diets of grain, soy, and scrap feed.  They use Holstein cows because they produce the most milk.
Mutant Milk
These cows are injected with growth hormones and antibiotics.  The most controversial one is rBGH aka recombinant Bovine Growth Hormone sold under the brand namePosilac. It’s a genetically-engineered hormone introduced by Monsanto in 1995 that increases milk production in cows by about 20%. rBGH also increases Insulin Growth Factor 1 (IGF-1) in cow’s milk.  Elevated levels of IGF-1 can promote cancer in humans, specifically prostate, breast, and colon cancer along with risk of sterility, infertility, birth defects, and immunological derangements.
rBGH has been banned in All 25 European Union Countries, Canada, Japan, Australia, and New Zealand.
A European Commission report stated that “Avoidance of rBGH dairy products in favor of natural products would be the most practical & immediate dietary intervention to… (achieve) the goal of preventing cancer.”
In addition, udder infections and mastitis are common in over-milked rBGH cows which adds pus and bacteria into the milk along with the antibiotics and hormones given to the cows.
Note: Pharmaceutical giant Eli Lilly bought the patent from Monsanto in 2008 and is now the sole manufacturer of rGBH.
Commercial dairy cows must be impregnated every year to keep them producing milk, but they are not allowed to nurse.  The calves are taken away from their mothers immediately after birth.
These commercial dairy operations literally suck the life out of their cows in 3-4 years, compared that to a normal pasture fed cow that can live up to 25 years.
Seeing the horrible treatment of cows in a commercial dairy firsthand is enough for many people to stop drinking this kind of milk.   But even if you don’t care about cows, you need to understand that unhealthy mistreated cows cannot produce healthy milk; and that affects you.
All this is definitely a problem, but it doesn’t stop there. Once extracted from the cow, the nutritional value of milk is hijacked by pasteurization and homogenization.
Pasteurization is the process where the milk is heated to “sanitize” it and increase shelf life.  Standard pasteurization involves heating the milk a to 161 degrees fahrenheit.  Ultra-Pasteurization (UHP) heats the milk to 275 degrees fahrenheit destroying 99.99 percent of living organisms in the milk, so it can be actually stored unrefrigerated for 6-9 months.
Both processes dramatically change the composition of milk.  Even standard pasteurization decimates the immune supporting digestive enzymes, beneficial bacteria, and nutrients like vitamins C, B6, and B12. It makes the calcium and other minerals insoluble and very difficult for your body to absorb; alters the proteins, and makes lactose harder to digest.
Why do they do it?
The problem is not that the milk coming out of the cow is bad. Milk straight out of the cow is perfectly structured to nourish a growing calf.  The problem is the bacteria and pathogensthat breed in large milking operations.  When these large operations began to spring up, there was no health regulation. They were disgusting, unsanitary, disease ridden places and they were unknowingly selling dirty milk.  So it’s no surprise that people were getting sick and dying.
If you were to go milk a cow and then put that milk in the fridge, the next day you would see that the fat rises in fresh milk and a layer of cream forms at the top.  That doesn’t happen anymore thanks to a process called homogenization, which began in the 1920′s.
Homogenization is forcing milk through a tiny filter at high pressure, between 2000-3000 lbs per square inch.  This process breaks up the fat into tiny particles that remain suspended in the milk without rising to the top; something that would never happen in nature.
When these fat particles are broken up they are able to pass through your intestinal walls directly into your bloodstream along with proteins, hormones, and enzymes that would normally be broken down in digestion.
One noteworthy enzyme is Xanthine Oxidase (XO).  XO attaches itself to the tiny fat particles and hitches a ride into your bloodstream.  Once there, it  attacks the interior walls of your arteries causing your body to produce cholesterol to protect itself.  This is a recipe for hardened and blocked arteries down the road.
Finally processed milk is highly acidic, mucus forming, and has been linked to a host of health problems. The proteins alone in processed milk have been linked to over 60 different diseases including Allergies, Autism, Cancer, Crohn’s Disease, Arthritis, and SIDS.
So what’s the solution?
Raw Milk
Raw Milk is one of nature’s perfect foods designed to nourish a calf, goat, or baby human when it comes out of their mother.
So am I an advocate of adults drinking human breast milk?
No. Come on, that’s beyond icky. 

If you haven’t figured it out already, pasteurization and homogenization do not make milk better, they make it worse.  These processes destroy its nutritional value.
And because raw milk producers don’t pasteurize, the standard of cleanliness for them is much higher than conventional milk producers.  So yes raw milk from a conscientious producer is safe. We buy and drink raw milk and have never gotten sick from it.
Did you just say something about a goat?
Yes!  Goat’s milk is the healthiest milk you can drink because its composition is very similar to human breast milk.  And compared to cows milk it has more vitamin A and easier to digest. Still seem weird?  You may surprised to know that over two-thirds of milk consumed on planet earth comes from goats.  
There’s even a goat’s milk protein powder I buy called 
Goatein™  by Garden of Life

Scientific Research
In his book Pottenger’s Cats, Dr. Francis M. Pottenger, Jr. chronicled his research on more than 900 cats over a 10 year period and found that diets containing raw milk and raw meat produced optimal health:  good bone structure, straight teeth, shiny fur, no parasites or disease, reproductive ease, and gentle temperament.  Conversely, a diet of cooked meat and pasteurized milk resulted in severe physical degeneration.  The cats on the cooked food diet died out completely by the fourth generation while the raw food cats continued to thrive.
The changes Pottenger observed in cats on cooked diets paralleled the human degeneration that Dr. Weston Price found in his groundbreaking study on the deteriorating health of indigenous tribes that had abandoned their traditional diets for modern processed food.
This is why I stopped drinking processed milk in 2004.
Vegan opponents of milk love to cite “The China Study” which claims that milk is harmful to health and that casein (milk protein) has been linked to cancer. What they fail to mention is that every negative study on milk is using processed milk, not raw milk. And studies showing that casein causes cancer in lab rats are using isolated casein, not raw milk. Isolated casein is completely unnatural! Feed a living organism enough of something unnatural and it will eventually get sick. It’s no wonder the rats are getting cancer. 
The Biblical Perspective
You may recall that in the Old Testament book of Exodus, God delivered the Israelites from slavery in Egypt and led them to “The Promised Land”, which was a fertile land described by God five times as “a land flowing with milk and honey”.  That’s because milk and honey were good things! And I think it’s pretty safe to assume they were drinking raw milk. (References: Exodus chapters 3 and 33, Ezekiel 20). Incidentally, “the land of milk and honey” is mentioned another 14 times in the Bible by people describing the promised land.
Here’s a quick recap: (P&H= Pasteurized and Homogenized)
Commercial Dairy P&H Cow’s Milk = Terrible
Organic Hormone-Free P&H Cow’s Milk = Less bad, still not good.
Organic Pasteurized, Non-Homogenized Cow’s Milk = slightly better, some grocery stores have this.
Pasture-fed Organic Raw Cow’s Milk =  Great for calves, great for you.
Pasture-fed Organic Raw Goat’s Milk = Argueably the healthiest milk you can drink, but hardest to find.
The best sources of raw milk from are local dairy farms with pasture fed cows and goats that are happy and live long lives.  Most local dairies will give you a tour of their farm and facilities if you ask.  I even know folks that have bought their own goats just for the milk.
Note:  The sale of raw milk for human consumption is illegal in some states like Tennessee.  BOOOO!
However, many farms have a “herd share” program, which allows you to buy a tiny share of ownership in the livestock, usually for a very small fee.  As an owner, you have the right to purchase raw milk from the dairy.
There is growing demand for legalized raw milk across the country and outdated laws are being rewritten thanks to the work of the Weston Price Foundation.
To find a local raw milk dairy near you, visit or
Your local farmers market is another place to check if you don’t find a local raw dairy listed on those sites.
For my Memphis area friends there is a local raw milk dairy you should definitely check out calledEvergreen Farm.  They have Jersey and Guernsey cows on their farm. Jersey and Guernsey cows produce less milk than Holsteins, but the flavor is incredible.
That’s one of their bottles on my kitchen table.They bring fresh raw milk, butter, eggs, and kefir to the Memphis Farmers Market Downtown and Botanic Garden Farmers Markets every week in the spring summer, and fall.  In the winter I meet them at one of several delivery drop points around town.
Super Sad Addendum 1: Evergreen Farm closed April 9th 2011 due to pressure from the TN Agriculture Dept.  Here’s their statement:
“The TN Ag Dept has tried in every way possible, including threatening local farmers markets that they will pull their funding if we sell our products there.
We believe we have been targeted by the TN Ag Department because our raw milk and raw milk products were handled in a manner that exceeded Grade A Dairy standards. Our threat was that we could produce a better, healthier, unadulterated, fresher product in a healthier container than our local pasteurized dairy providers.
We will still have raw milk for ourselves, but you NEED to fight for your right to eat anything you choose. Don’t let your state and federal governments make decisions about your food choices. The decisions they make are NOT in your best interest.”
Happy/Sad Addendum 2:  After a few months we found another raw milk source!
But for my Memphis friends I should note that this is a woman with three cows. She supplies milk to a dozen families or so and she barely had enough extra for us.  So it’s not someone I can refer you to.  But trust me if you ask around you’ll find some.

Milk myth busted: There are far better sources of calcium for strong bones

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.

For example:

  • 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.

Milk drinkers lose more weight, research shows

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.
Drinking milk helps weight loss

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


Milk’s skeptics would like to steer us away from our herd mentality

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?”


The Basics of a Diet Built for Size

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 lean meats, 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. Low fat diets (less than 20% of daily calories) promote lower Testosterone levels, and that’s not what anyone wants.

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.


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