• Milk: It Doesn’t Do a Body Good

    The Lord in scriptural reference describes the “land of promise” as the land flowing with milk and honey. Today, America could be referred to as the land of soda and chips. USDA reports that Americans consumed an average of 1.8 cups of dairy per person, per day in 2005, and drink an average of 56 gallons of soda per person, per year. So, in spite of high soda consumption, Americans still con- sume milk…thinking that it is doing their “body good.” It is not surprising with all the cute milk ads displaying happy cows and beautiful women with milk mustaches influencing consumers into believing that milk does their “body good.”

    Is this milk the same milk that was consumed thousands of years ago or even a hundred years ago? Not in the least. Today’s milk is altered, stripped and reconstituted leaving it no longer the pure viable nutritious product it used to be. “With all the processing and additives involved, guarantees that you’ll be consuming a mixture of substances from all over the country, not just from the one cow it originally came from,” says Kristin Wartman. Today’s milk consists of cow’s milk, raw milk, almond milk, rice milk, soy milk, Similac, and all varieties of 1%, 2%, low-fat, non-fat and skim.

    The subject of adult humans consuming cow’s milk today is a very controversial one. Many scientific studies have linked milk intake with intestinal colic-irritation-bleeding, anemia, allergies and Salmonella infections in infants, Bovine Leukemia Virus, and childhood diabetes, as well as many other disorders. Dr. Hugo Rodier warns that even a half liter of milk consumed daily increases risk of diabetes three times.

    How is it that milk is not what it used to be?

    It’s called Food Politics. – Media deception – Money. From ancient civilizations up to even one hundred years ago, milk went from the cow to the table in its raw form and provided healthy proteins, enzymes, calcium, vitamins and met the caloric needs of the individuals. The process from cow to table now involves many steps.

    One step is homogenization which is the process of passing it at high speeds through very small holes to create a uniform texture and prevents the cream from separating and rising to the top. This high pressure smashes the milk molecules so hard that it splits and exposes the molecules to oxygen. When molecules are exposed to oxygen the fats become oxidized. Oxidized fats are the main culprit for high cholesterol, atherosclerosis and high LDL. This damaged cholesterol is much different than the good cholesterol that is found in eggs, butter and whole or raw milk. These foods raise HDL. According to Kristin Wartman and other research studies, it is the oxidized cholesterol that raises the LDL.

    In addition, the milk is pasteurized and heated to at least 145 degrees. Pasteurization destroys all enzymes, growth factors and vitamins which makes milk very difficult to digest, and can lead to lactose intolerance and other intestinal disorders. Dr. Bernard Jensen states that up to 32 percent of available calcium is destroyed when food is heated above 150 degrees F. Consequently, this pasteurized milk is a limited source of calcium. In some states, non-fat milk solids are added to the milk in order to thicken it and give it a better mouth feel. Since the nutrients have been stripped, synthetic vitamin A and D are added. Consequently, contrary to popular belief that you need milk for vitamins, the body does not absorb synthetic vitamins well. Americans drink skim milk or low-fat milk due to the media frenzy alerting consumers that whole milk will make them fat, on the other hand they are consuming more milk fat in the form of ice cream, processed foods or half and half with their coffee and then they wonder why their cholesterol levels are so high.

    According to Dr. Rodier, milk has been found to have 80-200 toxins, hormones, antibiotics, pesticides, sugar, etc. These excess hormones can contribute to estrogen dominance and weight gain. It can also increase the risk of gluten allergies.

    The Benefits In Raw Milk

    Raw milk, on the other hand, is non-pasteurized, from animals that eat fresh grass and other fodder. Raw milk has all of the nutrients and enzymes needed to digest it and be fully assimilated in the body. Raw milk is very difficult to buy, especially in California. It is best to try to find a farmer that will sell fresh milk directly. If not, use only cultured milk products such as: kefir, whole milk yogurt, cultured buttermilk, raw cheeses and cultured cream. Grass-fed, or pasture-grazed cow milk is also an alternative

    Is low-fat, non-fat, 2%, or skim milk healthy?

    First of all, the milk our ancestors ate (recent ancestors as well) was whole raw milk. It wasn’t homogenized or pastuerized. There wasn’t a cholesterol or heart disease problem such as what we are experiencing in today’s society. Second, there is no such thing as a two percent, low-fat, non-fat or skim milk cow! Period! Again, this is food politics. It is media hype and dairy industry generated. Third, it goes back to deception. Non-fat milk solids are created through a process of evaporation and high heat drying which removes the moisture from skim milk. Exposure to high heat and oxygen causes fats to oxidize. In low-fat or skim milk, powdered milk usually is added. And powdered milk contains oxidized fats. According to Michael Pollan, “the low-fat campaign coincided with a dramatic increase in the incidence of obesity and diabetes in America. There is a growing body of evidence that shifting from fats to carbs may lead to weight gain.

    These refined carbs interfere with insulin metabolism in ways that increase hunger and promote overeating and fat storage in the body.” And, to make dairy products low-fat, the fat is removed. Then great lengths are taken to preserve the creamy texture by working in all kinds of food addi- tives. That means powdered milk for low-fat or skim milk. Because this milk is now oxidized, the food makers add antioxidants to the milk to compensate; further adulterating the milk. “Removing the fat makes it much harder for your body to absorb the fat-soluble vitamins that are one of the reasons to drink milk in the first place,” continues Michael Pollan. Blinded to the fact that kid’s waistlines are not growing from drinking whole milk, but rather from the fast-food and sugary eating habits, The Doctors recommend low-fat milk for children because…“it has only 100 calories.”

    Dr. Schwartzbein of The Schwartzbein Principle adds, “Eating a low-fat, low-calorie diet over a period of years is one of the surest ways to develop a lifestyle-based endocrine and mood disorder. Hair loss may not be due to a biotin deficiency, it may just mean to get off low-fat foods.” Since the brain is mostly made from fat, you need fats to help your brain produce neurotransmitters. Eating healthy fats is essential to mood and a healthy brain. Again, if the milk product is anything other than whole milk, it has been altered from its original state. The body doesn’t recognize the foreign or synthetic sub- stances and reacts accordingly by launching an attack. This sets up the cascade of inflammation in the body and can lead to food allergies or other disorders.

    Lastly, remember that media and marketing are central in deceiving people into consuming low-fat or non-fat dairy. With all the valuable nutrients stripped, synthetic vitamins added, diabetes and mood disorders increasing, milk does not “do the body good.”

    Reasonable Milk Strategies

    1. Drink raw milk if available and raw cheese products.

    2. Hemp milk and coconut milk are good alternatives as well as organic almond and rice milk in moderation.

    3. Consume cultured organic milk products in moderation. Organic Pastures is a California based milk company that sells good quality milk. Drink only whole milk.

    4. Consume processed milk products very sparingly, if at all. This includes processed cheeses and yogurt. Purchase hormone free milk and milk products, as well as Greek yogurt.

    5. Remember, calcium is derived from other non-dairy food sources such as: lamb, amaranth, broccoli, kale, greens, sardines, seeds and nuts.