An increasing number of people are diagnosed with lactose (an enzyme that digests milk sugar or lactose) or casein (one of the most difficult proteins to digest in the body) intolerance which may be due to the degradation of today’s milk and milk products.
The majority of today’s supermarket milk is pasteurized and/or homogenized, and may contain high levels of growth hormones. We have been taught that pasteurization is beneficial, a method of protecting ourselves from infectious diseases without taking into consideration that the modern milking machines and stainless steel tanks, along with efficient packaging techniques and distribution, may make pasteurization totally unnecessary for the purpose of sanitation. Also, the side-effects of pasteurization are never really mentioned:
- Destroys enzymes
- Diminishes vitamin content
- Denatures fragile milk protein
- Destroys vitamin B12 and B6
- Kills beneficial bacteria
- Formation of histamines
Pasteurized milk is also often homogenized which destroys the structure of the butter fat and can therefore not be processed by the body. It has also been linked to an increased risk in heart disease.
Another problem that may contribute to the high rates of milk-protein allergies could be the use of inappropriate feed for dairy herds. High protein soybean meals are a popular feed for cows which stimulates the cow to produce larger quantities of milk but contributes to a high rate of mastitis and other problems of sterility, liver problems and shortened lives. Little research has been conducted to determine the effects of soy feeds on the protein quality in cow’s milk.
The overuse of antibiotics also contributes to the rising number people, suffering from lactose intolerance.
Milk is not the only source of calcium. A lot of ‘living nutrient dense whole foods’ such as for example sea vegetables, wheat or barley grass, almonds, amaranth, parsley, brazil nuts, sunflower seeds, quinoa can serve as an excellent source of calcium and essential co-factors.
If milk is tolerated well, one should strive for the best quality available (organic milk from grass fed cows or unpasteurized (raw) goats milk which is generally more healthful than cow’s milk). Also, milk should be heated to counteract its mucus forming qualities and to aid digestion. By adding spices such as cinnamon, cardamon and clove the digestibility can even be further enhanced.
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Re: Lactose intolerance: I was taught that at weaning a baby, the human body automatically starts to drop in the production of lactase, the enzyme that digests lactose, that we are not really supposed to continue to drink milk and that the majority of dark-skinned races such as in the African continent are lactose intolerant because (with some exceptions) they cease their intake of milk, that milk is only for babies and that mother’s milk is the perfect food for human babies and that cows milk is the perfect food for baby cows goar’s milk the perfect food for baby goats etc, etc. I would like to hear your comments on this. Regards, Jack.
P.S. I guess it all comes down to “The Holy Dollar”
Thank you for your input Jack! In humans, a mutation or recessive gene allows the continued production of lactase in some individuals. By some estimate only 30-40% of the world’s population produce lactase in adulthood. So you see I agree on your comment. With the occurrence of the nutrition transition (change in indigenous / traditional food habits) the consumption of milk and milk products has become more popular in countries such as Asia and China where they were not a part of the traditional diet before. At the end it always comes back the the ‘Holly Dollar!’