Is Cow’s Milk Meant for Human Consumption?
Dairy milk has become a major target of criticism over the past few years due to its long lists of negative side effects. More and more health practitioners report that patients are allergic to dairy products or suffer from food intolerance to milk-containing foods. Eczema, asthma, migraine, constipation, hay fever, arthritis, stomach trouble, lymph edema, heart disease and testicular cancer are all linked with high consumption of dairy products.
One such case was Tim who had just turned 11 years old when his parents brought him to see me. He had developed asthma when he was five months old. The former treatment consisted of three different types of drugs, including cortisone and an inhaler. The boy’s condition worsened steadily and he developed herpes and other symptoms of high toxicity. milkmanblackpool Six months before his visit to me, Tim had caught a cold, which was treated with antibiotics. Since then his lungs showed strong signs of congestion. He complained about being tired all the time and unable to run or play with his friends. Kinesiology muscle testing revealed that Tim was highly allergic to milk or milk products. His parents confirmed that by the age of five months he was no longer breastfed but was instead given infant milk formula.
Tim’s asthma was caused by his body’s inability to break down the protein of cow’s milk. The fragments of undigested protein caused a strong immune response aggravating the entire mucus lining from the anus to the lungs. His condition was chronic because he consumed large quantities of animal protein, including milk and dairy products throughout his young life. After two weeks of abstinence from these foods, his asthma and herpes subsided and have never recurred since.
Could it be that cow’s milk is meant only for calves just as cat’s milk is meant only for kittens? Would we consider feeding our babies with, for example, dog’s milk instead of human breast milk? The ratio of nutrients contained in dog’s milk does not suit human requirements. Yet the same applies to cow’s milk. Cow’s milk contains three times as much protein, and almost four times as much calcium as human mother’s milk. These amounts are unsuitable for the human physiology at any age.
Cow’s milk is designed to contain the exact amount of calcium and protein necessary to feed a calf that will end up being at least 3-4 times larger than the human body is. If we gave human breast milk to a calf, it would not grow strong enough even to survive. By contrast, human babies require more carbohydrates in the beginning stages of their lives than calves do. For this reason, in comparison to human mother’s milk, cow’s milk contains only half the amount of carbohydrates. Calves on the other hand require much more salt than human babies do; naturally, salt content in cow’s milk is three times higher than in human milk. It is for a good reason that most of the original populations living in Asia, Africa, Australia, and South America don’t regard cow’s milk as a food fit for human consumption.
Once weaned, mammals no longer look for milk to satisfy their hunger or thirst. If human babies, who have been breastfed for 14-18 months, were given the option of choosing from various types of natural and suitable foods, two out of three would no longer want breast milk as a food, according to classic study. Babies who are fed with cow’s milk tend to look puffy, bloated and fat. It is not uncommon for 1-year olds to have gallstones in the liver as a result of drinking, and not digesting, cow’s milk. Many of them suffer from colic, gas, and bloating, which makes them cry and develop sleeping disorders. Other problems include tonsillitis, ear-infections, breathing difficulties, excessive mucus discharge and drooling from the mouth.
Michael Klaper, M.D., and author of Vegan Nutrition: Pure & Simple, summarized the milk controversy as follows: “The human body has no more need for cows’ milk than it does for dogs’ milk, horses’ milk, or giraffes’ milk.”
Since milk intolerance is becoming increasingly common among all age groups in the Western world, nutritionists and doctors are starting to suspect that cow’s milk may not be such a natural food for humans after all.
Milk is a highly mucus-forming food that can cause irritation and congestion throughout the gastrointestinal tract. If regularly consumed, milk can leave an increasingly hardening and almost impermeable coating on the inside of the intestinal membranes. This restricts absorption of nutrients, including the calcium, magnesium and zinc needed to form bones. It is virtually impossible to successfully treat people with natural medicines as long as they continue to clog up their digestive systems with milk or dairy foods; the medicines are not able to penetrate the hardened layer of mucus in the intestines.
Most people wouldn’t drink milk if they weren’t so influenced by the myth that milk is essential for the bones. If you are prone to osteoporosis, or osteoarthritis, then consider the following facts:
Cow’s milk may be very rich in calcium but its high calcium to magnesium ratio can make it difficult to absorb. In certain people or body types, the calcium may be deposited in places where it is not required, hence, the development of calcification of bones and other parts of the body.
Most of the calcium contained in cow’s milk is bound by the milk chemical casein, which makes it far too crude for proper absorption by the human intestinal membranes. Cow’s milk contains 300 times more casein than human milk. You can get more absorbable calcium out of 6-8 almonds or a teaspoon of molasses than you can get from one liter of cow’s milk.
There is quantitatively more phosphorus in cow’s milk than there is calcium. To metabolize that much phosphorus, the body requires extra amounts of calcium, which it extracts from the bones, teeth and muscles. This leads to calcium deficiency in these parts of the body. To compensate the sudden loss of calcium, the body tries to mobilize more of it. As mentioned before, the body has several methods to manufacture the much-needed mineral. If the body depended totally on external supplies of calcium, 80 percent of today’s population would have lost at least one third of their bone mass by the age of 30. Because of this self-regulating mechanism, we are able to survive even extremely poor diets with very little calcium intake. We can even fast on distilled water for several weeks without developing a calcium deficiency (distilled water removes calcium from the body). Yet if the consumption of dairy foods continues for a long time, the calcium reserves get depleted faster than they can be replenished, leading to damage of the bone tissue.
Milk proteins contain about three times the amount of sulphur-containing amino acids than proteins from vegetable origin. Regular consumption of milk and dairy products would turn the blood acidic and kill it if the body didn’t mobilize large amounts of minerals to save itself from acid death. Yet, in the long term, this emergency measure leads to demineralization of the tissues and organs, and subsequent acidosis.
Storage of excessive amounts of milk protein in the connective tissues and basal membranes of the capillaries reduces the diffusion of essential minerals and vitamins to the tissues of the body. This causes a depletion of nutrients in the tissues, especially of those that form the bones and joints.
Cows maintain strong and hardy bones and teeth throughout their lives and get most of their calcium from the greens they eat. Gorillas, elephants and other strong animals also don’t suffer from osteoporosis. Occasionally they lick on limestone, but this is certainly not enough to supply the large quantities of calcium they require to build and rebuild their heavy skeletons. If milk were the most useful and important source of calcium for grown animals then nature would certainly have designed ways of supplying them with milk throughout their lives. But as it turns out, they have access to milk only at the beginning stages of their lives.
The human body requires large amounts of bile to digest whole milk. Drinking whole milk regularly can eventually exhaust the liver’s bile-producing capacity. Drinking low fat milk makes matters worse. Low fat milk requires less bile to digest the fat contained in the milk, yet milk protein cannot be digested without the naturally high concentrations of milk fat. Added to that, without sufficient bile, calcium cannot be properly digested or absorbed either. The large amounts of undigested milk protein increase acidity in the body and the unused crude milk calcium can cause calcification of joints, arteries and kidneys. This can make protein foods with lowered fat-content hazardous to health.
Leafy green vegetables contain four times more calcium than whole milk. There is also plenty of calcium in almonds, black molasses, sesame seeds, broccoli, Brazil nuts, millet, oats and citrus fruits. The calcium contained in these foods is readily absorbed by the human digestive system, provided the digestive system functions efficiently. Osteoporosis and osteoarthritis are basically metabolic disorders that are caused by severe congestion and an unbalanced diet/lifestyle, and almost never by insufficient calcium intake. Osteoporosis is virtually unknown in such places as Africa where people eat far fewer proteins than those living in developed countries.
Milk Consumption Linked to Diabetes and Allergies
Initial studies on diabetes revealed that the frequency of insulin dependent diabetes is linked to breast-feeding. The longer children were breastfed by their mothers, the less was their risk of developing diabetes later in life. The interpretation of this finding was revised, however, after it was found that children who are fed with cow’s milk formula rather than with mother’s milk were the most likely candidates for diabetes. More precise studies revealed that diabetics have a striking number of antibodies against a particular protein in their blood.
Diabetes is considered an ‘autoimmune disease’ which means that the body supposedly directs its defenses against itself. The particular protein that the body tries to combat here comes from the whey of cow’s milk. If the milk protein becomes lodged in the body’s connective tissues, it is only natural for the body’s immune cells (white cells) to attack and remove it. The fact that this response by the immune system inflames the cells surrounding these tissues (which is essential for healing) should not be misconstrued to be an autoimmune disease.
Ever since cow’s milk has been used to make cheese, whey, which is a waste product of cheese production, has been fed to pigs. This practice continued even after scientists attributed great nutritional value to whey. Since nobody really liked drinking this ‘precious’ ingredient of milk it was mixed in with foods. This ‘coincided’ with a dramatic increase in allergies in the developed world. Scientists have discovered that the beta-casein (a particular protein) in cow’s milk can trigger an immune response that may, in turn, cross-react with an antigen to cause an allergic reaction. An allergy is the body’s response to fight a substance that it considers dangerous to its health and survival.
Today, millions of people in the Western Hemisphere are suffering from allergies caused by milk or products that contain milk powder or whey. Perhaps this is the reason most populations in the world avoid drinking cow’s milk. The current ‘allergy epidemic’ in developed countries may have well been caused by the ‘miracle food’ whey which is added to so many food products, including children’s foods, fresh cheese, ready-made soups, diet foods, etc. We are practically infested by this milk protein unless we live off purely natural foods.