On an almost daily basis I encounter individuals who are scared of dairy. Its either due to the fat content of milk or an alleged intolerance of milk. Right now its the latest health fad to cut dairy out of your diet with lactose intolerance blamed for inflammation and bad gas which is more likely either due to psychological conditioning (your friend mentioned it or you read it in Gratzia) or due to a poorly functioning digestive system. Avoiding dairy may help your sinuses clear and reduce your gas and bloating but its not really the root cause of the problem. You may have a limp from a sprained ankle but would you avoid walking ever again?
Its true, milk is only as good as the cow it produces it and that the less its processed the more nutrients we get from it. Our milk today can be skimmed, semi skimmed or full fat which is a shocking 5% fat!!! We can buy lactose-free, flavored milk, goats milk and probably many others. However they're generally pasteurised or homogenised to improve the shelf life (its nothing to do with food safety, its all about the profit.)
While the pasteurisation does kill the bad, disease-causing bacteria in milk from sick over milked cattle, it also kills the enzymes that help us to digest it. This added to the fact that most of us have compromised digestive systems, with very little of our own digestive enzymes, may give us a reason for all the lactose intolerance. Homogenization as stated by Paul Chek in Eat, Move & Be Healthy, “causes fat molecules to become smaller and allow substances to bypass digestion, so proteins that normally would be digested and broken down in the stomach are not broken down, increasing the chances of incomplete protein digestion… This allows some milk proteins to be absorbed into the bloodstream intact. This could very well sensitize the immune system and lead to milk allergy and intolerance.”
The answer is obvious, we should buy raw milk and raw milk products from healthy cows that aren't forced into over producing milk for the mass market. Ideally we should be buying milk locally and regularly so its a dense source of nutrients. I get mine at my local farmer’s market (3rd Thursday of the Month in Derby), quality is important and we haven’t got sick from it, and no one I’ve talked to who ever drank it has either. Our milk comes from a healthy cows that are raised naturally and aren't fed hormones to get them to milk longer.
Its true, milk is only as good as the cow it produces it and that the less its processed the more nutrients we get from it. Our milk today can be skimmed, semi skimmed or full fat which is a shocking 5% fat!!! We can buy lactose-free, flavored milk, goats milk and probably many others. However they're generally pasteurised or homogenised to improve the shelf life (its nothing to do with food safety, its all about the profit.)
While the pasteurisation does kill the bad, disease-causing bacteria in milk from sick over milked cattle, it also kills the enzymes that help us to digest it. This added to the fact that most of us have compromised digestive systems, with very little of our own digestive enzymes, may give us a reason for all the lactose intolerance. Homogenization as stated by Paul Chek in Eat, Move & Be Healthy, “causes fat molecules to become smaller and allow substances to bypass digestion, so proteins that normally would be digested and broken down in the stomach are not broken down, increasing the chances of incomplete protein digestion… This allows some milk proteins to be absorbed into the bloodstream intact. This could very well sensitize the immune system and lead to milk allergy and intolerance.”
The answer is obvious, we should buy raw milk and raw milk products from healthy cows that aren't forced into over producing milk for the mass market. Ideally we should be buying milk locally and regularly so its a dense source of nutrients. I get mine at my local farmer’s market (3rd Thursday of the Month in Derby), quality is important and we haven’t got sick from it, and no one I’ve talked to who ever drank it has either. Our milk comes from a healthy cows that are raised naturally and aren't fed hormones to get them to milk longer.
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