I’m sure you’re familiar with the slogan “Got Milk?” Correct? The disappointing part is that this marketing strategy has been working for so long. Find out what milk is all about.
Milk is positively promoted everywhere. It is rare when we hear negative reviews or bad talk about it, unless of course, you have been exposed to what many consider being the truth. Many ask, “How else are we going to get the calcium and Vitamin D that is proudly featured on every carton of milk?” Well, besides the promoted calcium and added Vitamin D, there are other ingredients and factors added that may make you reconsider drinking pasteurized milk. Now that I have briefly exposed you to the topic, a good question to ask is “What are the dangers of conventional pasteurized milk?”
A study which followed 61,433 women aged 39 to 74 over 20 years, and 45,339 men of similar age for 11 years, indicated that more cow’s milk people consumed, the more likely these people were prone to die or undergo a bone fracture.
Essentially, why does milk promote or cause osteoporosis and bone fractures?
It has been found that the pasteurization process produces calcium carbonate which in turn never really enters the cells without a chelating agent. Due to this, your body begins to pull the calcium from your bones as well as other tissues in order to buffer the calcium carbonate in one’s blood. This exact process is responsible for osteoporosis.
Why Milk is Bad For You: The Real Dangers of Milk
Casein Intolerance
Casein is a protein that is included in milk and many dairy products. This protein acts similarly like gluten which can lead to critical auto-immune problems. If one is gluten intolerant, changes are that they are also casein intolerant as well.
Dr. T. Campbell wrote in his book “The China Study” a correlation between animal protein consumption and cancer advancement. His ideologies exposed that casein proteins essentially advocated cancer at each stage of its development. The exact casein product contained in milk is named A1 beta casein which is a very long strand of amino acids. This very suggestion is believed to be responsible for the genetic mutations in cattle.
The protein found in ancient breeds of cattle is called beta-casein A2. During digestion A1 beta casein is broken down into a peptide flow of 7 amino acids called beta casomorphin (BCM7). Beta-casein A1 has a weak bond to BCM7. Thus, much of BCM7 gets into our bloodstream, which can easily pass through the blood brain barrier into the brain where it can bind to opioid receptors. These opioids have an effect on immune function which is linked to autoimmune disorders. The absorption of BCM7 activates many changes in the immune system, in the brain, and in the blood vessels.Dairy Products are Acidifying. Milk Destroys Your Bones From the Inside.
Apparently, cow’s milk produces acid. When one consumes milk, a net metabolic acid has entered one’s body. In order to return to a body’s natural alkaline state and neutralize the acidity, calcium and phosphorous are drawn from your bones. According to various scientific studies, it has been indicated that not only do our bodies barely absorb the calcium in cow’s milk, but calcium loss is actually increased.
Amy Lanou Ph.D., nutrition director for the Physicians Committee for Responsible Medicine in Washington, D.C., states:
“The countries with the highest rates of osteoporosis are the ones where people drink the most milk and have the most calcium in their diets. The connection between calcium consumption and bone health is actually very weak, and the connection between dairy consumption and bone health is almost nonexistent.”
Elevated Insulin Levels
Milk is very insulinogenic. Despite the glycemic index of dairy being very low, it has a very high insulin index. Researchers have claimed that proteins found in milk, casein and whey, actually stimulate the creation of insulin from the pancreas. In 2001, a study was hosted in Finland and it turned out that 3,000 infants were at great risk of developing diabetes. The study further demonstrated that early introduction of cow’s milk increased susceptibility to type 1 diabetes.
There are so many alternatives to drinking milk such as raw fermented choices such as whole milk yogurt, kefir, cultured butter, clotted milk. The general process of milk fermentation involves the production of lactic acid from lactose in the milk. Fermentation increases the shelf-life of the product and improves essentially the digestibility of milk.
Sources: livingtraditionally.com
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