Introduction

Many people are under the assumption that dairy products are healthier than meat. These people reduce their meat intake and bump up their dairy consumption, in an attempt to replace some of the protein they have excluded from their diet.

Big mistake! Other than being completely unnatural for human consumption, there are many reasons to cut down on, or eliminate dairy products.

What do dairy products really give us?

Standard whole cow's milk contains 87% water, 4% butterfat (saturated) and 3.5% protein. The quantity of fat, sodium, and phosphorus is higher than that of human milk, and the amount of iron and potassium is lower, making it an unsuitable substitute for breast milk. Indeed, parents are warned not to feed cow's milk to infants below the age of one year for fear of nutritional deficiencies.

Butterfat

The butterfat contained in cow's milk is saturated. This type of fat is a known contributing factor in heart disease, and has been associated with cancers of the mouth, stomach, colon, rectum, cervix, bladder, lung, and breast. The butterfat in milk is concentrated to 15-40% and then processed into foods such as ice cream, cheese, butter, and milk chocolate; all are high fat, artery-clogging foods.

Substituting low fat milk reduces the amount of fat, although not as much as you might think. Milk has been exempted from the new food labeling laws. 'Low fat' milk actually has 40% more fat than other low fat products. 60% of the fat in low fat milk is saturated fat.

Bovine protein

Protein is built from amino acids. The combination of these amino acids determines the form of protein. Once consumed, proteins are broken down into their constituent amino acids by digestion. The protein in human milk is mainly lactalbumin, which is easily digested by babies. The predominant protein in cow's milk is casein. This protein is poorly digested by humans. As a result, much of the protein is not broken into its constituent amino acids, but in cases of intestinal stress (which most of us experience), may be absorbed into the blood stream in an undigested form.

The immune system recognizes undigested proteins as foreign substances and initiates an immune response to eliminate them. A common reaction is the creation of large amounts of mucus from the membranes of the nose and throat. Tonsils and adenoids may become enlarged. This immune response results in the chronic runny noses, persistent sore throats, hoarseness, bronchitis, sinus infections, and ear infections that affect so many children and their parents. Other areas of the body may also react against this dairy protein, resulting in asthma, rheumatoid arthritis, eczema, and psoriasis.

The quantity of protein in milk presents another problem. A calf doubles its birth weight in 50 days. A human infant doubles its birth weight in 100 days. This is the peak growth period for both cows and humans, and nature has provided the optimum balance of nutrients in the mothers' milk. Cow's milk contains three times as much protein as human milk and a higher percentage of casein (82% vs. 40% in human milk). Since protein is only used for growth and maintenance, any excess cannot be fully utilized, and may lead to diseases such as osteoporosis and kidney disease.

Lactose sugar and galactose

Each type of food requires specific enzymes for digestion. The sugar in milk is called lactose. This sugar requires the enzyme lactase for digestion. About 20% of Caucasians, and 80% of those with African or Asian descent, do have this enzyme and cannot digest lactose. In those who can digest lactose, the sugar is broken into galactose, a simpler sugar. About 10% of the American population do not have the enzyme required to beak this down further.

What is natural?

Cow's milk is created to turn a 45-pound calf into a 300-pound cow in a year. If drinking cow's milk were natural, it would be just as natural to drink dog's milk, yet most people are disturbed by the thought of this. It is amazing how customs and advertising can change the way we think about such issues. Milk is designed solely for the purpose of feeding the young. Human milk is designed for human babies, cow's milk for calves. Once babies have been weaned, there is no further dietary need for this food.

Pasteurization does not kill all the bacteria and viruses found in raw milk. The acceptable standard for milk is approximately 100,000 bacteria per teaspoon. It is estimated that 40% of milk-producing cows in America are infected with the bovine leukemia virus, which is then passed into their milk. Milk from each cow in the herd is combined in bulk storage tanks, so infected milk is mixed with non-infected milk. As a result, up to 89% of the U.S. milk supply is infected. The highest rate of leukemia is found in children ages 3-13, the ages when most children are encouraged to drink large quantities of milk. Across age groups, the families of dairy producers have higher rates of leukemia, sarcoma, and non-Hodgkin's lymphoma, possibly because they drink unpasteurized milk from bulk tanks.

Pasteurization also poses another problem. This heat process destroys the enzymes in the milk that enable complete digestion. Calves fed on pasteurized milk die within 60 days, while those fed raw milk thrive. Does that tell you something?

The Hazards of Dairy Consumption

Lactose/galactose

As mentioned above, many people do not have the enzyme lactase, which breaks down the milk sugar lactose. This results in cramps, bloating, and diarrhea when dairy products are consumed.

The inability to break down the resulting simpler sugar, galactose, is a possible link to the development of ovarian cancer and cataracts, and may contribute to infertility. Although there are no obvious symptoms, your body will suffer.

Chemical contaminants

Chemical pesticides and fertilizers tend to accumulate as you move up the food chain. Cows are no longer free to roam green pastures and graze at will. Instead they are artificially impregnated almost every year, and their feed contains pesticides, herbicides, and artificial fertilizers. These artificial substances concentrate in the fat and are passed on to the consumer in the form of meat and dairy products.

According to the Earth Save Foundation, 99% of U.S. non-vegetarian mothers' milk contains significant levels of DDT, in contrast to only 8% of the milk from vegetarian mothers.

Hormones and antibiotics

Cows are given hormones to increase milk production and body fat. In addition to naturally occurring hormones, it is now legal to use Bovine Growth Hormone (BGH), a genetically engineered hormone. The FDA has refused to require labeling of products that may contain traces of BGH, even though 90% of consumers polled are in favor of labeling. There have been no studies to determine the long-term effects of BGH use.

Artificially increasing milk production in dairy cows results in an increase in mastitis, which results in increased antibiotic use. 55% of all antibiotics used in the U.S. are given to livestock.

Antibiotic-resistant bacteria

The widespread use of even moderate amounts of antibiotics in animal feed is resulting in the development of antibiotic-resistance animal bacteria and the transfer of that resistance to human bacteria.

Vitamin D

Milk is fortified with vitamin D to prevent deficiencies that could cause rickets. However, vitamin D does not occur naturally in milk, but is added by dairies. The source is usually fish oil. The amount of added vitamin D is not well-regulated, and a recent study has shown that only 12% of the samples tested fell within the expected range. There have been several cases of vitamin D toxicity in recent years.

Vitamin D is created by the action of sunlight on our skin. Exposing the face and arms to the sun for 15-20 minutes three times a week is sufficient. This vitamin is also available from vegetable oils, oats, and sweet potatoes.

Protein

As mentioned previously, the protein in dairy products contributes to many complaints.

Colds and flu

Cutting out dairy products often results in a marked reduction in colds and flu, both in the number of occurrences, and their intensity and duration.

Colic and ear infections

20% of infants in the U.S. suffer bouts of colic with severe belly cramps. Some studies have found that the consumption of dairy products by the mother may trigger colic-like symptoms.

Allergies, asthma, and sinus problems

Diary products are the leading cause of food allergies, which often show up as diarrhea, constipation, and fatigue. Many people with asthma and sinus infection report relief when eliminating dairy products entirely. Casein, a milk protein, is used in many processed foods, often as calcium caseinate or whey powder.

Arthritis

The immune reaction to milk protein can result in deposits of antibody-antigen complexes in the joints, causing pain, swelling, redness, and stiffness. This pain often fades rapidly when dairy products are eliminated.

Diabetes and autoimmune diseases

One of the proteins in cow's milk seems to create an autoimmune reaction against the pancreas, eventually leading to impairment of its ability to produce insulin. It is now suggested that a combination of genetic predisposition and exposure to cow's milk may lead to juvenile diabetes.

Childhood anemia

Cow's milk triggers blood loss from the intestinal tract in infants, causing loss of iron and hemoglobin. Some research also shows that iron absorption is blocked by as much as 60% when dairy products are consumed at a meal.

Non-Hodgkin's lymphoma and lung cancer

Scientists are beginning to agree that animal proteins, particularly dairy proteins, play a major role in the formation of non-Hodgkin's lymphoma. There is also a link between cow's milk proteins and lung cancer.

How to live without dairy

It is possible to live without dairy, but most people don't want to give it up altogether. That's ok. Just try to cut down as much as possible. The key is knowing how to replace dairy with other foods, so you don't feel deprived. You'll be glad to know there are many delicious, healthy alternatives to dairy.

Let's first consider our current uses of dairy products. Milk is used on cereal, in sauces, drinks, ice cream, and chocolate. Cream and sour cream are used in desserts, drinks, sauces, and baked goods. Cheese and butter are used in a wide variety of baked goods and as garnishes for potatoes and pasta.

If you currently use full fat milk, cut down to low fat, or use a substitute:

The challenge

Try avoiding all dairy products for two weeks. After that drink a glass of milk. If, two days later, there are no noticeable effects such as a headache or stuffy nose, you can probably eat limited amounts of dairy without adverse consequences. If you did have a reaction, try to cut out dairy products completely. You'll feel better and be healthier as a result.

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