Why I avoid most dairy products:
1. Did you know we are the only species to continue to drink ANOTHER ANIMAL'S MILK after infancy? Did you also know there are no true guidelines of milk consumption for survival/proper organ function?
2. We and animals store toxins as fat, which means animals who do not roam on pasture and are being pumped with hormones/antibiotics are storing those toxins as fat, which we are then drinking and storing as fat.
3. Healthy cows are supposed to roam on Pasteur (which is where they get exercise, fresh oxygen, vitamin D and healthy grass, insects and bugs. This reduces the need for antibiotics because the cows are generally healthy and eating what their bodies intended on them eating to receive adequate nutrients. In both animals and humans, antibiotics affect the stomach in dangerous ways. Overuse of antibiotics not only kill off bad bacteria but also the good bacteria as they are unable to differentiate between the good and bad. In turn, this destroys the gut microbiota leading to a slew of other issues with disease states coming from inflammation (from toxins) with the majority of our immune system lying in our gut.
Cow’s milk recommendations:
1. Raw, grass-fed unpasteurized milk, which provide enzymes (lactase) to help better digest sugar, protein, fat soluble-vitamins (D & K2) and fat
3. Organic Valey Grassmilk: Our milk is always produced without antibiotics, synthetic hormones, toxic pesticides or GMOs. Filled with vitamin D3
3. The A2 milk company: Our cows have not been treated with growth hormones, rBST or antibiotics.
Pasteurization: Needed to kill off the bacteria from the sick and dirty milk from conventional cows that are fed GMO corn, soy and supplements, which increases need for antibiotics and growth hormones. Pasteurized conventional dairy does have higher omega 3:omega 6 ratio, which is good, but it’s still processed.
Typical side effects of dairy include eczema, itchy skin, red skin, bloating, gas, stomach pain, nausea, diarrhea. These side effects can occur anywhere from thirty minutes to 2-4 days after consumption.
Most people who believe they are lactose intolerant, may actually be allergic or intolerant to the protein (casein) that makes up about 80% of cow's milk.
Casein (protein in milk): 80% curd that typically has a low compatibility with human digestion
A1 beta casein in modern dairy cows (Holstein cows: black and white) have been bread to produce more skim milk and is not compatible with human digestion. A1 protein can form an opioid, which is why cheese can become so addictive
A2 beta casein: easier to digest (Asian, African, jersey cows). Goat and sheep milk are 100% A2 (tolerated better than cows milk) and are found in brown/tan/white/dark brown cows
Whey (protein in milk): Makes up about 20% of cow's milk, is more bioavailable and easily digested. This part of the milk is typically thrown out when making cheese and yogurt via cheese curd and a cheese towel. Fun fact, Greek yogurt actually removes a ton of whey during processing.
Osteoporosis vs. cow's milk:
Did you know the countries with the highest cow's milk consumption have the highest osteoporosis rate, with American being high up on that list? Yet, we were told from a young age that milk builds strong bones, right?. Wrong, talk about good marketing! Sure, calcium builds strong bones and teeth, but high acidity is dangerous to our bones and cow's milk is a great source of acid Calcium is also important for our nervous system, hormones and enzyme function along with reducing pms symptoms. With calcium being essential for many bodily functions, it also needs co-factors to get to where the calcium needs to go. These co-factors include combining vitamin D and K2 with calcium to get calcium where it needs to be in the body (bones and teeth) and not sit in the soft tissue. This is a large problem with low fat milk as these fat soluble vitamins are stripped from the milk along with the fat that we need to help absorb any added forms of vitamin D and K2.
Unfortunately, milk is a highly acidic form of calcium, which can in turn affect bone health; however there is positive news, plant calcium can decrease acidity. Acidity is also affected by many other factors, so ask yourself how is your stress level? How much caffeine do you consume? How much sugar and salt do you eat? How old are you? As we age, calcium leaches from our bones, which is why calcium supplementation is extremely important especially after age 35, because around 35 years our bodies start to lose more bone mass then they can replace.
Osteoporosis impacts women at far better rate than men (80% of cases are with women). We are losing bone mass at a faster rate, which is extremely concerning. Just remember, all of these factors (above) can influence our bone health, but each day we wake up is another day to make a change and strengthen our bones as they are consistently breaking down. Remember, new bone growth is stronger and more flexible than old bone growth and bone loss is highly preventable.
Tips for Healthier Bones:
Plant based sources of calcium:
CLA (conjugated linoleic acid) is a fatty acid with positive affects in lean body mass, immune function, and risk of DM, heart attack and breast cancer. Although grain-fed cows produce about 3x more milk, pasteurized cows provide more CLA and 3x the omega 3. So if you were to drink any cow's milk other than raw, I would one recommend a whole milk (less additives/synthetic nutrients and no removal of K2 and vitamin D (fat soluble vitamins), which are extremely important in fat absorption and digestion) and two, I would choose pasture raised, low temperature, pasteurized cow's milk.
The hormones in milk can affect the health of young females (rBGH given to cows –hormone that helps dairy cows to produce more milk). Puberty onset has started extremely early and usually occurs from increased milk, skin care products, and plastic. RBGH doesn’t have to be labeled in products...SCARY!
Overall, you do you, but if you feel you are having a lot of GI problems, acne/eczema, etc. you may want to try an elimination diet to see how you feel.
#1. Eliminate all cow's milk for about two weeks
#2. Slowly re-introduce cow's milk. I would stick to just a cup of cow's milk so if you have a reaction you'll know it's from the milk and not the gluten if you were to eat Cheetos or a pizza something
#3. Wait up to three days for a reaction
**No reaction? Now you know the symptoms are likely coming from another source (may not necessarily be food)
**Reaction? Great! Now you know what your intolerant to...but time to figure out WHY!
Source 3: Funk'tional Nutrition Podcast