Here’s a list of health benefits
by Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM
Published on September 6, 2011, Last Updated on October 1, 2015
While cow’s milk remains one of America’s most common daily drinks, it is interesting to note that it may also be the reason why many Americans experience gas, bloating and other forms of indigestion.
When the average cow is given growth hormones, antibiotics, GMO feed, vaccinations and exposed to toxic conditions, it is no wonder that many humans experience negative effects from consuming pasteurized cow milk.
Goat’s milk is a much healthier alternative, especially when it is raw and organic. Goats produce about 2% of the global milk supply and it is interesting that most of the populations of people who consume goat milks cite a lower incidence of allergies and digestive complaints.
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| High Quality goat milk comes from happy free range goats |
Goat’s milk offers a wide variety of health benefits, with very few of the negative side effects of drinking regular cow milk.
1. Reaction to Inflammation
Some research suggests that one of the main benefits of goat milk is that it may benefit inflammation. Another reason why it is easier for people with bowel inflammation to drink goat’s milk, instead of cow’s milk.
2. Environmentally Friendly
Goats requires far less space and food than cows. Typically, you can comfortably raise six goats on the same acreage as two cows.
3. Metabolic agent
Studies done at the USDA and Prairie View A&M University, link goat’s milk to an increased ability to metabolize iron and copper, especially amongst individuals with digestion and absorption limitations. Besides drinking goat’s milk, you can also take a digestive enzymes supplement to help with this also.
4. Bio-availability
Another main health benefit of goat milk, is that it is closer to human mother’s milk than cow’s milk is. Because it has a chemical make up that is much closer to human milk, it is easier to digest and assimilate in the human body.
5. “Smaller” Fat
“Smaller” fat? Does that mean it has less fat? Not necessarily, it means that the size of the fat molecules in goat’s milk are much smaller than those found in cow’s milk. This makes goat’s milk easier to digest.
6. High in Fatty Acids
While cow’s milk has about seventeen percent fatty acids, goat’s milk averages thirty five percent fatty acids, making it more nutritionally wholesome. In fact, up to 50% of people with lactose intolerance to cow’s milk find that they can easily digest goat’s milk, especially if it is raw.
7. Calcium-rich
Many people worry that they need to drink cow’s milk for calcium intake and the prevention of bone loss. Goat’s milk also offers high amounts of calcium, the amino acid tryptophan, and much less side effects of drinking cow’s milk. It’s just one of the many foods high in calcium.
8. Anti-Mucousal
While drinking cow’s milk is a common reason for allergies and excess mucous, goat’s milk is not. Cow’s milk is high in fat, which may increase mucous build-up. Moreover, the fat globules in goat’s milk are one ninth the size of those found in cow’s milk, another possible reason why it does not produce irritation in the gut.
9. Ultra-nourishing
In Naturopathic medicine, goat’s are referred to as bioorganic sodium animals. They are also associated with vigour, flexibility and vitality. Cows are calcium animals known for stability and heaviness. Bioorganic sodium is an important element in keeping joints mobile and limber. Goat milk has traditionally been used in medicinal cultures to nourish and regenerate an over-taxed nervous system. Goat’s milk is also extremely nutrient dense. It has almost 35% of your daily needs for calcium in one cup. Extremely high in riboflavin, just one cup of goat’s milk offers 20.0% of our daily needs. Add to that high amounts of phosphorous, Vitamin B12, protein and potassium. In fact, Ghandi himself rejuvenated his own health after extremely long periods of fasting through drinking raw goat’s milk [1].
10. Less toxic than Cow’s Milk
Whereas most cow’s milk is pumped full of bovine growth hormones as well as a substance known as bovine somatotropin, a hormone specific for increasing milk production in an unnatural way, goat’s are rarely treated with these substances. Because of its use on the fringes of big agriculture, goat’s milk is not only more nutritious for you, but also less toxic.
11. May Boost Immune System
Goat’s milk has the trace mineral, selenium, a key essential mineral in keeping the immune system strong and functioning normally.
Why You Should Drink Goat Milk Over Cow’s Milk
These are just a few of the many health benefits of goat milk. Not only does it contain more nutrients your body craves, but it also has less additives than cow’s milk. Go with the healthier choice.
References:
1. Time Magazine. Great Britain: Ghandi’s goat. 1931 November 2.
Posted on August 20, 2010 by Dr. Thomas Cooke
“Milk, it does a body good.” This was the marketing mantra employed by the cow industry in the 1980’s to boost interest in cow’s milk. The campaign was wildly successful and as a result, The Dairy Farmers of America have reported sales topping 11 billion dollars in 2007. But does the overwhelming popularity of cow’s milk in the United States signify that it really is the best? Should we assume that quantity equates quality when referring to a substance that is such an integral part of our food supply? Interestingly enough, when worldwide consumption of milk is taken into account, it is not cow’s milk that is most popular but goat’s milk.
In fact 65% of the milk consumption worldwide is from goat’s milk, and this popularity hasn’t come about due to high profile marketing campaigns or big-budget advertisements.
The reasons for the worldwide popularity of goat’s milk are multifaceted. First, we need to remind ourselves that “All milk is not created equal.” The differences between cow’s milk and goat’s milk may not seem apparent upon first examination. A closer look, however, reveals several key factors that play an integral part in how milk (from either cows or goats) matches up with the human body in its various stages. All humans have been created to be sustained entirely upon mothers’ milk for at least the first six months of life. There is no other food in the world better than mothers’ milk, and it truly shows both in the laboratory and the real world. But what about after these first few months are over, and one is faced with the rest of life? Why would someone choose goat’s milk products over the far more popular and accessible cow’s milk?
1. Goat milk is less allergenic
In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock! Needless to say it is a serious condition. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food. In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!1
2. Goat’s milk is naturally homogenized
If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed.
The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. (see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization.
3. Goat’s milk is easier to digest.
Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.
4. Goat’s milk rarely causes lactose intolerance.
Goat milk has less lactose
All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. (Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.)
Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.
5. Goat’s milk matches up to the human body better than cow’s milk.
This matter is both an issue of biochemistry as well as thermodynamics. Regarding the biochemistry of the issue, we know that goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium which we discussed in a previous High Road to Health issue. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.
Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.
To conclude, we have seen that goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk. Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk. As if these benefits were not enough, Mt. Capra’s goat’s milk products do not contain any growth hormones or antibiotics that massive cow dairies have come to rely upon to turn a profit! So to sum up and paraphrase the cow industry catchphrase: “Goat Milk: It Does a Body Good.
DR. THOMAS COOKE
DOCTOR OF OSTEOPATHY
Graduated in 1976 from Texas College of Osteopathic Medicine. For over thirty years Dr. Cooke has been caring for patients in a culture of holistic treatment, practicing a preventative illness approach, while teaching and encouraging patients the importance of wellness care. Dr. Cooke did his internship at Stevens Park Hospital in Dallas TX. The past twenty five years his private practice, family medicine, has been in Centralia/Chehalis, WA. “Health care is an exciting time with technological advances and yet with these scholarly developments I’m still amazed at how our bodies try and compensate, correct and facilitate the healing process under some extreme circumstances.”
1. Freund G. Use of goat milk for infant feeding: experimental work at Creteil (France). Proceeding of the meeting Interets nutritionnel et dietetique du lait de chevre. Niort, France: INRA, 1996:119–21
It’s pretty common to have a reaction to a certain food, but in most cases it’s an intolerance rather than a true allergy. Why does it matter? Although they may have similar symptoms, a food allergy can be more serious.
These clues can help you figure out if it is an allergy or intolerance. A doctor can help you know for sure.
Food Allergy:
Food Intolerance:
Gluten-Free Diet for People With Gluten Allergies or Celiac Disease
Shared Symptoms
A food allergy and an intolerance both can cause:
Different Symptoms
When a food irritates your stomach or your body can’t properly digest it, that’s an intolerance. You may have these symptoms:
A food allergy happens when your immune system mistakes something in food as harmful and attacks it. It can affect your whole body, not just your stomach. Symptoms may include:
Common Food Allergies and Intolerances
These triggers cause about 90% of food allergies.
The most common food intolerance is lactose intolerance. It happens when people can’t digest lactose, a sugar found in milk and dairy. Another kind of intolerance is being sensitive to sulfites or other food additives. Sulfites can trigger asthma attacks in some people.
What about a gluten allergy? While celiac disease – a long-lasting digestive condition that’s triggered by eating gluten – does involve the immune system, it doesn’t cause life-threatening symptoms.
Treatment for Food Allergy
Your doctor can find out if you have an allergy or intolerance. These things may help:
Keep a diary of the foods you eat and the symptoms you have
Stop eating some foods to help figure out which one is causing symptoms
Have allergy tests
If you have a food allergy, you’ll need to stop eating the food altogether. .If you have a food intolerance, you’ll need to avoid or cut back on that food in your diet. For lactose intolerance, you can look for lactose-free milk or take a lactase enzyme supplement.
With a food allergy, you could be at risk for anaphylaxis, a life-threatening reaction. Ask your doctor if you need to carry an Auvi-Q or Epi-Pen (epinephrine shots) that you could give yourself in an emergency. If so, always carry two injections with you.
How to Prevent Symptoms
Learn which foods – and how much – cause you to have symptoms. Either avoid the food or only have as much as you can without triggering symptoms.
When you eat out, ask your server about how your meal will be prepared. It may not always be clear from the menu whether some dishes contain problem foods.
Learn to read food labels and check the ingredients for trigger foods. Don’t forget to check condiments and seasonings. They may have MSG or another additive that can cause symptoms.
Instead of reduction in fractures, study suggests higher risk of heart disease, cancer
WebMD News from HealthDay By Dennis Thompson HealthDay Reporter
WEDNESDAY, Oct. 29, 2014 (HealthDay News) – Drinking lots of milk could be bad for your health, a new study reports.
Previous research has shown that the calcium in milk can help strengthen bones and prevent osteoporosis. These benefits to bone health have led U.S. health officials to recommend milk as part of a healthy diet.
But this new study found that drinking large amounts of milk did not protect men or women from bone fractures, and was linked to an overall higher risk of death during the study period.
However, the researchers said the results should be viewed with caution.
Women who drank three glasses of milk or more every day had a nearly doubled risk of death and cardiovascular disease, and a 44 percent increased risk of cancer compared to women who drank less than one glass per day, the researchers found.
Men’s overall risk of death increased about 10 percent when they drank three or more glasses of milk daily, said the study, published online Oct. 28 in BMJ.
“The study findings have, for myself, been strong enough to cut down on my milk consumption,” said lead author Karl Michaelsson, a professor in the department of surgical sciences at Uppsala University in Sweden.
Still, the findings only suggest an association and not a direct link, said Mary Schooling, a professor at the City University of New York School of Public Health, who wrote an editorial accompanying the study.
People should not change their diet based on these findings, Schooling said.
“We can’t draw conclusions at this point,” she said. “We need a study involving people who genetically can and can’t digest milk easily, and compare whether those who can digest milk have a difference in cardiovascular disease, death and fractures from those who can’t.”
The study involved more than 61,000 women and 45,000 men in Sweden who previously filled out dietary questionnaires for other research projects, the women in the late 1980s and the men in 1997. All were over 39 years of age.
Researchers compared their reported milk-drinking habits to health data kept by Swedish officials, to see whether milk consumption could be linked to risk of death or health problems.
The investigators found that a large amount of milk in a daily diet did appear to be linked to an increased risk of death in both men and women during the study period.
In addition, excessive milk drinking appeared to actually increase a woman’s risk of broken bones, compared with women who drank little milk.
The risk of any bone fracture increased 16 percent in women who drank three or more glasses daily, and the risk of a broken hip increased 60 percent, the findings indicated.
Lots of milk did not appear to either protect against or promote broken bones in men.
Michaelsson and his colleagues said the increased risk of death they observed could be explained by the high levels of sugars contained in milk, specifically lactose and galactose.
Galactose has been shown to prematurely age mice in the laboratory, Michaelsson said, noting that the milk sugar promotes inflammation.
By contrast, a high intake of fermented milk products with low lactose content – such as yogurt and cheese – was associated with reduced rates of death and fracture, particularly in women, the researchers reported.
While interesting, these findings are too preliminary to warrant a change in nutritional guidelines, said Isabel Maples, a registered dietitian in Haymarket, Va., and spokesperson for the Academy of Nutrition and Dietetics.
About 55 percent of older adults – 44 million Americans – either have osteoporosis or are at high risk for brittle bones, Maples said. She added that the U.S. Dietary Guidelines recommend three servings of dairy per day, not just for bone health, but also to reduce the risk of heart disease, type 2 diabetes and high blood pressure.
“They don’t base the guidelines on fads. They don’t base it on trends. They don’t base it on what has been the traditional advice. They look at the scientific evidence,” she said.
Efforts by HealthDay to reach the National Dairy Council for comment on the study were unsuccessful.
Sunday, August 21, 2011 Dr. David Jockers
(NaturalNews) Dairy products are one of the most common foods consumed around the world. Some cultures survive on diets consisting of up to 80% raw cow, goat, &/or sheep milk. In the western world, however, dairy has become one of the most inflammatory foods. A recent discovery shows that a genetic shift in the casein molecule has produced a powerful toxin linked to numerous disorders and diseases.
Milk contains two primary protein molecules: whey and casein. Casein makes up about 80% of the protein in the milk. Casein is made up of 209 amino acids strung together in sequence. The 2 primary forms of casein are: A1 Beta Casein and A2 Beta Casein. These 2 are nearly identical in structure except for the amino acid at position 67. A1 contains histidine while A2 contains proline.
The bond between histidine and its linked amino acids is much weaker and much more easily broken than the bonding of proline in A2. This splitting happens during the digestive process and creates a peptide called beta casomorphin 7 (BCM7). BCM7 is an opioid, which gives it morphine-like qualities. This creates rampant oxidative stress in the gut and blood stream.
BCM7 is a 7 amino acid peptide that is resistant to degradation. It takes very strong immune responses to break this molecule down effectively. This immune response often takes place in the gut and causes digestive distress and leaky gut syndrome. The most susceptible individuals are those who already have digestive problems and infants who naturally have increased intestinal permeability.
When BCM7 passes into the bloodstream, it is able to cross through the blood brain barrier. In the brain, it can bind to opioid receptors and cause symptoms of schizophrenia, autism, and other mood and neurodevelopmental issues. Research performed on rats has shown autistic and schizophrenic type behavioral changes after the rats were injected with BCM7.
A1 beta casein and its byproduct BCM7 have also been linked to cases of type I diabetes, digestive disorders, neurodegenerative disorders and heart disease. These issues have the most supportive evidence linking them to A1 beta casein. This does not mean that A1 beta casein isn`t associated with other health disorders as well.
Avoiding A1 Beta Casein:
It can be quite challenging to enjoy dairy products and avoid A1 Beta Casein in the western hemisphere. You certainly have to look for specific breeds of cow that will not be labeled at the grocery store. A1 beta casein is produced by cattle belonging to the Bos Taurus subspecies, which is the primary breed of cattle in the western hemisphere. The Guernsey breeds produce only about 10% of their beta casein as A1 while the Jersey breed produces about 35%. The Ayrshire, Holstein, and Frisian breeds tend to produce 50% or more.
Goats do not produce A1 beta casein making their milk and dairy products. The `land of milk and honey` that was described in the bible is thought to be a reference to raw, goat milk and raw honey. Raw milk from grass-fed animals without A1 beta casein has a number of amazing health benefits due to the healthy omega 6:3 ratios, conjugated linoleic acid, and other immune supportive properties.
Organic butter from a grass-fed cow is still very healthy regardless of the breed of cow because it contains little to no protein. Research has found that cheese, yogurt, and fermented milk products from A1 beta casein containing breeds produce around the same amount of BCM7 as regular milk. These products should only be consumed from breeds of cow that produce very little A1 beta casein or none at all.
[Editor`s Note: NaturalNews is strongly against the use of all forms of animal testing. We fully support implementation of humane medical experimentation that promotes the health and wellbeing of all living creatures.]
sources:
http://naturalbias.com/a1-beta-casein-the-devil-in-your-milk/
Diana Herrington June 22, 2014
Do you think the government should be supporting dairy?
Tons of unhealthy dairy junk food gets through the new junk food guidelines set up by the government! These guidelines try to deal with the declining health and poor diet in the United States. The government ends up propping up the dairy industry because the dairy industry has convinced everyone that all milk and dairy products are nutritious.
Public health advocate Michele Simon has created a stir with her detailed report: ‘Whitewashed: How Industry and Government Promote Dairy Junk Foods’. She highlights how there has been a big shift from plain milk to dairy products filled with sugar, fat, and salt.
Here is an example of what her report says:
Today, most milk, cheese, yogurt, and milk products are not healthy foods because they are full of sugar and saturated fat. It is possible this sugar and fat are major factors in the obesity epidemic, especially among children.
Does that sound at all healthy?
What’s worse is how the government is supporting the dairy industry with its National Fluid Milk Processor Promotion Program. The government runs a “dairy checkoff program.” It collects 15 cents for every hundredweight of milk sold or used in dairy products. The money is then used to promote milk and cheese. It is paid for by dairy farmers through checkoff fees, but run by the USDA.
There is no way that the “checkoff” program is here to promote childhood health. Here are a couple of examples of what it really is doing:
The big question is: how important are dairy products for the health of children and adults?
Research indicates milk is not all it has been hyped up to be.
The Physicians Committee For Responsible Medicine reviewed this research in its Health Concerns about Dairy Products. Those concerns included:
1. Bone Health
Research shows that dairy products have little or no benefit for bones, neither the bone integrity in children,nor to decrease the fracture risk in adults. (Harvard Nurses’ Health Study). The link between dairy calcium and healthy bones is not there.
2. Cholesterol
Dairy products (cheese, ice cream, milk, butter, and yogurt) contribute significant amounts of cholesterol and saturated fat to the diet. The cholesterol content of three glasses of milk is equal to what one would get from 53 slices of bacon.
3. Cancer
Dairy products have been linked to higher risk of Prostate cancer and breast cancer.
4. Lactose Intolerance
Symptoms of lactose intolerance include gastrointestinal distress, diarrhea, and flatulence due to the lack of the enzyme lactase to digest the milk sugar lactose. Lactose intolerance is more common than we realize95 percent of Asian-Americans, 74 percent of Native Americans, 70 percent of African-Americans, 53 percent of Mexican-Americans, and 15 percent of Caucasians.
5. Contaminants
Milk is full of naturally occurring and synthetic hormones which can affect normal hormonal function.
6. Milk Proteins and Diabetes
Type 1 diabetes is linked to consumption of dairy products in infancy. American Academy of Pediatrics found up to a 30 percent reduction of type 1 diabetes in infants who did not have cow’s milk protein for the first three months of their lives.
7. Health Concerns for Children and Babies
Feeding a baby cow’s milk is not recommended. Up to 28 percent of infants suffer from colic during the first month of life. Breastfeeding mothers can have colicky babies if the mothers consume cow’s milk.
Also, food allergies are common in children who have been given cow’s milk.
Why Bother With Milk?
The Physicians Committee suggests something that we at Real Food For Life strongly agree with … that you can easily get your nutrients, including calcium from eating lots of vegetables, fruits, gluten free grains, and nuts and seeds.
Leafy vegetables that contain vitamin K, like kale, spinach, broccoli and cabbage also contain calcium!
Magda Rod March 26, 2014
Why are so many people convinced that dairy is the best source of calcium? A strategic marketing campaign from the dairy industry would have us believe that by drinking milk, we will be protected from bone crippling osteoporosis, but the opposite may be true.
Starting them young: the dairy industry supplies school curriculum that teaches children about the “nutrition” in cow’s milk. Also, most western doctors carry the “3 glasses of a milk a day for strong bones” message to their patients. So how has the dairy industry been so successful in spreading this misinformation campaign? It might have something to do with the fact that over $8 million dollars was spent in lobbying efforts in 2013 alone. Additionally, dairy program subsidies in the United States totaled $5.3 billion from 1995-2012, including $171,578,059 in “milk marketing fees.” That’s right, we’re paying to be misled, and the hidden cost may be our impaired health.
So what is the misinformation in these campaigns? While dairy products from cows’ milk does contain calcium, we don’t absorb all of it. In order to absorb calcium, the body needs comparable amounts of another mineral element, magnesium. Milk and dairy products contain only small amounts of magnesium. Without the presence of magnesium, the body absorbs only 25 percent of the available dairy calcium content. Without magnesium, this excess calcium is utilized by the body in injurious ways.
Additionally, consumption of high protein dairy products like milk creates an acidic environment in the body, which triggers a release of calcium from the bones to bring the blood PH back into balance, and can cause a 50 percent loss of calcium in the urine. In other words, drinking milk leaches calcium from our bones and thereby creates a deficiency in calcium, the exact opposite of the the claims of the dairy industry. This may explain why, as found in The China Study, the countries that are known to consume the highest levels of dairy also tend to have the highest incidence of osteoporosis. Dr. T. Colin Campbell, the world’s leading epidemiological researcher in the field of diet and health, who happened to be raised on a dairy farm, says, “The dairy folks, ever since the 1920s, have been enormously successful in cultivating an environment within virtually all segments of our society–from research and education to public relations and politics–to have us believing that cow’s milk and its products are manna from heaven. … Make no mistake about it; the dairy industry has been virtually in total control of any and all public health information that ever rises to the level of public scrutiny.” He goes on to say, “The association between the intake of animal protein and fracture rates appears to be as strong as the association between cigarette smoking and lung cancer.”
Contrary to the dairy industry’s clever marketing, there are some other reasons why dairy may not be the healthiest source of calcium. High saturated fat content of many dairy products is a risk factor for heart disease. According to Harvard, milk may also lead to an increased risk of ovarian cancer in women and a probable increased risk in prostate cancer in men. As stated on their website, “Clearly, although more research is needed, we cannot be confident that high milk or calcium intake is safe.” Another issue with milk for a lot of people, particularly those of non-Northern European descent, is lactose intolerance. For them, eating or drinking dairy products causes problems like cramping, bloating, gas, and diarrhea.
Cows’ milk is intended for baby cows, not humans. We are the only species that habitually drinks milk from other species, and into adulthood, no less. Dairy cows are kept continually pregnant, and their calves are separated from them upon birth, so the milk intended for them can be sold to us. In the ’40s the average dairy cow produced less than 5,000 pounds of milk in its lifetime. Now, the average cow produces over 21,000 pounds of milk. That’s with an increase of 15% in just the last 10 years. Cows are often genetically manipulated, artificially inseminated, and drugged in order to force them to produce about four and a half times as much milk as they naturally would to feed their calves. Factory farming has proven to be very profitable for the dairy industry, while harming air, land and water and causing needless suffering to millions of animals. Cows can live up to 25 years, but in the dairy industry cows are typically slaughtered for low-grade beef around their fifth birthday. Most male calves are slaughtered for veal, while most female calves are doomed to the same fate as their mothers.
Adequate, lifelong dietary calcium intake is necessary to reduce the risk of osteoporosis. Consuming adequate calcium and vitamin D and performing regular, weight-bearing exercise are also important to build maximum bone density and strength. With all the delicious substitutes for dairy products these days, one can easily omit dairy from their diet. According to the recommended guidelines for calcium, children 4-8 need 1000 mg and children 9-13 need 1,300 mg and adults, including lactating mothers, need 1,000 mg. There is a long list of plant foods that supply plenty of calcium that is easily absorbed by the body: legumes, green leafy vegetables like kale , collards, mustard greens, turnip greens, bok choy, parsley, and broccoli, cabbage, oats, beans, sesame seeds, almonds, asparagus, as well as fortified plant milks, fortified juices, and firm tofu made with calcium-sulfate.
So when you next hear a dairy advertisement tell you that you need calcium for healthy bones, think about what they aren’t telling you. There are alternatives that may not only be healthier for you, but also kinder to cows, calves and the environment.
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