Dairy has been a staple food for humans for the past 10 000 years. It is hard for most people to imagine living without it. Unfortunately that doesn’t mean it is healthy.
The dairy industry has done a superb job in the past 70 years, brainwashing generations of people into believing in dairy’s benefits. It’s time to reveal the truth about dairy.
Most references in this text are made to milk, however all other dairy products, yogurt, cheese, butter and ice cream, are made from milk, therefore have same, or similar properties, some worse than milk.
All animal proteins are carcinogenic, they are risk factors for cancer. However, the main protein in milk, Casein is the most relevant cancer promoter.
Casein has been shown to turn on cancer cells, in the research of T. Colin Campbell, a biochemist with 60 years of experience, specializing in the effect of nutrition on long term health.
38% of the solid matter in milk are proteins. 80% of it is Casein, the remaining 20% is Whey protein.
It’ll come as a shock to a lot of people, that what has been touted as one of the main benefits milk consumption, protein, is the number one cause of cancer.
Intake of animal protein is also linked to asthma, diabetes, acne, digestive problems and arthritis and autoimmune disorders.
The damage to health caused by dairy protein itself is a reason to forego dairy in our diet, but we are just getting started.
One of the effects of animal protein on the human body, is the increase of IGF1, (insulin growth factor 1) hormone.
This hormone regulates cell division and growth and is important at a younger age, but in an adult, too much of it causes premature aging, obesity and it’s a risk factor for cancer.
There are a lot of hormones in milk. Some of it is naturally occurring, produced by the cow, but in many cases additional hormones are injected into farm animals (bovine growth hormone) for faster growth and lactation, that will also end up in cow’s milk.
The other main reason, we have been told, why we need milk is to get the calcium for strong bones. Americans consume a lot of milk, yet there is a high incidence of osteoporosis in the US.
The graph shows clearly, that bone fractures increase with higher calcium intake.
So calcium in dairy is actually bad for health. Dairy is acidic and that causes the body to use minerals from the bones to maintain the proper acid/alkaline balance, leading to depletion of minerals.
Populations with lower milk consumption in the world have fewer cases of osteoporosis.
Like all mother’s milk, cow’s milk contains high levels of estrogens. These potent female bovine hormones, estrone, estradiol, pregnanediol, through regular consumption of dairy, raise estrogen levels, causing early puberty, feminize men and are a risk factor for cancer.
The main cause of breast, uterus and and prostate cancers are excess estrogen in the body. 80% of exogenous (taken into the body) estrogen comes from dairy.
Farm animals produce tons of estrogen every year. Women excrete 16 mcg per day. A cow excretes up to a 100 000 mcg of estrogen per day.
In addition to the hormones, the high saturated fat content of dairy also contributes to weight gain and obesity.
Whole milk is 49% fat. Cheese has the highest saturated fat content at 70%.
Over one third of the US population is obese and two third are over weight and obese. Obesity rates have doubled since 1990. Cheese consumption increased from 3.8 pounds per person in 1909, to 33.5 pounds per person in 2000, deaths due to heart disease followed the same pattern:
Reducing milk fat does not make dairy healthier, because it increases its protein and carbohydrate content. Fat free milk has double the protein and carbohydrates.
The carbohydrates in dairy, milk sugar, cause lactose intolerance (diarrhea, stomach cramps) while the excess proteins lead to calcium loss and allergies.
In addition to animal hormones, proteins and excess nutrients, milk also contains a witches brew of chemicals, pesticides, herbicides, fertilizers, antibiotics, veterinary medications and synthetic preservatives, as well as bioacumulation of industrial chemicals, like dioxins.
Part of what gives milk its white color are the white blood cells, also called “pus cells”, released by the cow, to fight infections. The dairy industry calls this “somatic cells”.
1 ml (0.0338 ounce) of milk contains 24 400 bacteria. An 8 ounce glass of milk has about 180 Million white blood cells.
Nature designed cow’s milk to grow a 65 pound calf into a 1000 pound cow, that in some cases becomes a 3500 (!) pound bull. (Honda Accord weighs 3300 pounds). Calves double their weight in 45 days.
Cow’s milk contains 4 times the protein and the nutrients, than human milk and this high concentration is harmful for the human body.
Humans are the only species that consume milk after weaning and consume milk from another species. 75% of Asians and 15% of Western population is lactose intolerant, their bodies don’t have the enzyme to digest cow’s milk.
In the mid-1800’s, they once tried to substitute cow’s milk for human milk in emergency situations. Infants died as a result, this was due to the high concentration of protein.
While regular consumption of dairy does not cause the sudden death of an adult, it explains the harm it poses to health over a longer period of time.