Pros and Cons of Dairy
A bunch of people tell us that dairy products are good for us. We also hear from a number of people that dairy products are bad for us. Who should we believe, and why?
Here’s a Q & A that might help us make a decision about this, if we haven’t already done so.
Should I give up dairy products such as milk, cheese, butter and yogurt?
It sounds like it ought to be a simple yes-or-no question. But like so many health and nutrition issues, rarely is the answer found at either extreme. Let’s look for the middle ground and dig deeper.
I know dairy is great for growing youngsters. But I’m fully grown. Does that mean adults get no health benefits?
Hardly. There is growing evidence that Vitamin D, often added to milk, can help reduce cancer risk. Also, milk is a good source of potassium, something of which most Americans don’t get enough.
Combine low potassium with too much sodium and you have the risk factors for high blood pressure. Critics of the U.S. Department of Agriculture’s recommended dietary levels of potassium counter that the same benefits could be achieved by consuming less sodium. But that’s a challenge because sodium is such a common preservative in processed food.
Why the concern about adults getting more potassium from milk?
Because the benefit comes with high calories. Full-fat dairy products contain a significant amount of saturated fat. But eaten in moderation and as part of a balanced diet, dairy products such as milk, cheese and yogurt provide essential nutrients including protein, calcium, zinc, phosphorus, magnesium and Vitamins A, B2 and B12. Low-fat alternatives can be enjoyed as part of a balanced diet without weight gain.
Are there negative side effects to regularly eating dairy?
Dairy can be pro-inflammatory for many people. The classic symptoms of dairy sensitivity are increased mucus, leading to sinus congestion and respiratory problems; digestive distress, such as gas, bloating, diarrhea, or constipation; and skin problems.
How common is dairy intolerance?
The way milk in dairy products is produced and processed (the hormones, antibiotics and pasteurization/homogenization) makes cow’s milk harder to digest. Also, over time we produce less of the enzyme lactase, which digests the lactose in milk. However, lactose-free dairy products are now readily available.
Should people who show signs of lactose intolerance eliminate all dairy?
The degree of lactose intolerance varies, and most people do not require a completely lactose-free diet. Even children and teens with primary lactose intolerance can usually consume eight to 12 ounces of milk without experiencing symptoms.
What’s the bottom line on dairy?
Consuming dairy is a personal choice. Don’t cut it completely from your diet just to do it. There are too many nutrients at stake. A cup or two of milk or equivalent dairy is fine. If you feel you might be experiencing low-grade symptoms of dairy allergy or intolerance, cut dairy from your diet for two to three weeks and observe how your body reacts.
For the lactose intolerant, and for people who choose not to consume dairy, the key is substituting other sources of calcium such as collards, spinach, bok choy, beans, and calcium-fortified orange juice or soy milk, and vegetables. Meet your potassium needs through tomatoes, spinach, sweet potatoes, bananas, oranges, and other fruits and vegetables.
I cannot imagine who was the first foolish person to wander out in a field and say ” I’m gonna suck on this udder and see what happens. Really, people. Cows milk is for making baby cows grow fast and large. Why do you stop at cows? Maybe dog milk, cat milk, or anything other than human is disgusting to some of us. We were not meant to drink milk from other species. I often wonder who came up with this idea. And in case some of you don’t know, pus is allowed in our milk. I couldn’t possibly get any milk down knowing that pus is in it. Just letting you know.
A book on what foods to avoid, based on your blood type, might help. EAT RIGHT FOR YOUR TYPE, by a Dr. Adamo
At 82 yrs of age, I have been largely vegan. I use no drugs, prescription or otherwise and physically able to use a chain saw and split firewood with a splitting maul. I was told many years ago that I am allergic to dairy. Recently, I felt the need for more digestive enzymes, so purchased a 24 oz container of Greek Style yogurt for the probiotics. Since then I succumbed to a flu virus (after 8-10 yrs) concentrated in the sinuses. I have more recently purchased some Boost energy drink, and been bothered by a nasty psoriasis rash on my left leg, plus skin itchings on chest, shoulders, and belly, and constipation.
From the above, I have to conclude that utilizing dairy for added protein, enzymes, or other nutrients will not work with the commercial milk products and their hormones, antibiotics (as noted by Cliff A above). Pasteurization and homogenization cut out the phosphorus and proper utilization of calcium, probably including also magnesium and Vit D. I take veggie supplements for those as well as B12. If I could find a local source for good raw goat’s milk, that I would seriously consider.
I am 72 yrs of age and had enjoyed raw milk from a farmer that had two cows that he milked by hand for years. He supplied our family with raw milk, fresh churned butter and cream. My sisters, brothers and I consumed these products for years and had very few serious health problems. Our generation had seen the first fast food business’s start up. I can get raw milk and the other dairy products from a farm about thirty miles from where we live but the suppler is so fussy about the cleanliness of the jar that the milk comes in when returned and because of the long drive to get it this seems to be to much of a hassle and not worth the trouble. I love milk,even at my age but now have type 2 diabetes and have been told that milk is not good for me. I have always had great blood pressure numbers but had a heart attack some years back and was part of a class action law suite as a result of two types of diabetic medications that I was on. Three stints later and my blood pressure is great again although I am on one heart med and one low dose aspirin a day. I am of the opinion that my condition is as a result of all of the tampering the food industries have done with natural foods since I was a youngster. Most people during my youthful days were not obese at a young or mid age but seemed to gain weight in the grand parent times. Not all or as many as with today. I truly miss the old days, I had a good life and when death comes to me I will take it in stride and be thankful.
I’m 76 years of age, grew up drinking natural milk, unpasteurized and all the other things done to milk these days. We used natural fertilizer and no pesticides or insecticides. To this day I don’t take pharmaceutical drugs, or flu shots. I have a strong immune system that baffles my Primary doctors. No allergies either. I do eat natural grown food as much as possible, and I enjoy a glass of milk everyday if I choose. I don’t go for the milk from seeds, rather eat them. I travel to Nicaragua frequently and enjoy totally natural milk and milk products without pasteurization. By the way, my 1st grade teacher who taught two generations of my kids will celebrate her 98th Birthday December 23,2016. She also grew up on a farm with the same farming habits as we did. Eating healthy and in moderation is my recipe for longevity as well as a gift from God.
Thanks for your comment, Dewey. Glad you have a strong immune system, which I’m sure is at least partly due to the good food and beverage decisions you make.
do you sell green (un roasted) coffee beans?
People have been drinking milk and making dairy products from cows, goats, and other animals for centuries. So what has changed?
After pasteurization, it was soon decided upon to add extra benefits to the milk and dairy products for the benefit of the people. Then dairy farmers and their industry soon found that there was an increase in demand for their product but not an increase in the output in production. So they started to create different versions of the same product; namely divide the whole milk with cream on top to just whole milk. They used the cream to make their various dairy products like butter and cheese and so on. They took the whole milk and divided that into 2%, then 1% and so on, all you have to do is dilute the milk by adding water and chemicals and remove the solids.
With the increase demand for milk; the cows were treated with hormones to increase their milk output. This means that cows milk now has added hormones in it. Due to the added output in milk production, also meant that the cows were getting sick. Therefore, antibiotics were also given to the cows. Now cows milk also contains antibiotics as well as hormones. It is standard operating procedure, SOP, and policy to add these ingredients to all animal feed, cows, cattle, goats, chickens, and hogs. If they don’t get injected with this stuff then it is added to the grains and food that they eat. People then eat these animals and absorb the antibiotics and hormones as part of their byproducts. We have in our bodies the hormones and antibiotics that were given to and feed to these animals.
With these antibiotics and hormones in our bodies, our children have matured faster, grown bigger and stronger. This doesn’t mean that we are any healthier because of these “pass-on-down” chemicals. It just means that we have these added chemicals, hormones and antibiotics in our bodies.
Speaking of chemicals, lets not forget the chemicals that they have added to preserve our dairy products. We incorporate them as well into our bodies as we eat these dairy products.
But my topic is milk and hormones and antibiotics. I want to bring this to your attention. There is a chemical hormone that they have added to our milk called artificial growth hormone, rBST. There is a controversy as to the value to it being added to our milk. We are told that it is harmless to humans. I, prefer that it not be fed to the milk cows from which I drink and/or use their milk in my cooking. I don’t want to be someone’s guinea pig, do you? When my wife and I purchase milk we make sure that it is rBST free. To see if the milk that you have at home has this hormone, you MUST read the label. You will find it in small print with the usual disclaimer that it hasn’t been proven to be harmful for human consumption.
I say why use it. I personally prefer that my milk doesn’t contain this rBST hormone. I feel that there are too many chemicals added to my food to give me a healthy life. However, I find it interesting that the milk producers print the disclaimer to rBST so small that it is often missed by the public. Less than 1% of 1% of the people know what rBST is and that it is used in our milk supply. I have to ask what else didn’t they tell me? Perhaps that they use cellulose in grated Parmesan cheese? Cellulose is a wood byproduct. And yes, they do add cellulose to Parmesan cheese. This is why I grate my own Parmesan cheese – wood free.
I guess this is what they mean, “You are what you eat.” I make sure my food is free of antibiotics, hormones, and chemicals. I read the labels or go natural as much as possible. How about you?
The best the dairy is grass-fed local organic and non-homogenized. If you can get raw even better.
Go to ( not milk. Com ) and read the famous milk letter at the top left side of the page don’t just skim over it,read it all. your drinking breast milk from a cow. Not good.
The idea of fats causing arteriosclerosis and thus heart disease and stroke changed radically in mid 2012 with the publication of Inflammation and Atherosclerosis, Abstract AHA Journals
http://circ.ahajournals.org/content/105/9/1135.full . It proved that *inflammation* is what causes arteriosclerosis (as well as damage to organs) and that cholesterol – all forms – is the body’s attempt to heal it.
That said, if dairy products cause inflammation, perhaps they should be cut back or eliminated.
The major cause of inflammation is stress, both physical and emotional, which is terribly likely during a SHTF type crisis.
Many people don’t know what homogenization is.
Put in very simple terms it is a process that keeps the cream from rising to the top.
This process breaks the milk fat molecules down so small that they stay in suspension.
Studies have shown this makes it possible for your body to absorb these fat molecules directly into the bloodstream without being digested.
The jury is still out on all of the effects- (both pos. & neg.) of this long held practice.
Personally I prefer WHOLE MILK.
COMMENTS PLEASE!
I spent thirteen years finding a dairy farm that grazed their cows nearly all year, except for below zero weather (minnesota). Not certified organic, but they raised their own hay and grains without chemicals. About every two weeks I drew a gallon of whole, unpasteurized milk from their bulk tank as the cows were milked. It was awesome! I skimmed the cream, made butter and froze it til time to make Christmas cookies, which I modestly claim I was famous for ;-). And it was all easy and fun. Now we live too far away from any dairies, and I’m extremely lactose intolerant from eating whey protein.
Does 4Patriots supply lactose-free dairy products? As our population ages, there are more of us intolerant types. It’d be easy to add lactase before dehydrating or freeze drying and we’d get the protein so many survival food supplies are short on. It’d be cheaper to do it in bulk, and taking lactase tablets with dairy doesn’t seem to help much. I’d gladly pay more for protein that wouldn’t make me so sick!
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