- Powdered skim milk is a source of dangerous oxidized cholesterol and neurotoxic amino acids which is added to 1% and 2% milk. Skim milk is devoid of fat and enzymes necessary for calcium absorption.
- Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body.
- Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows.
A study that followed 12,829 children ages 9 to 14 years found that weight gain was associated with drinking reduced-fat milk but that drinking full-fat milk was not associated with weight gain (Archives of Pediatrics and Adolescent Medicine, June 2005).
Myth: Children benefit from a low-fat diet
Truth: Children on low-fat diets suffer from growth problems, failure to thrive & learning disabilities (Food Chem News 10/3/1994)
Butterfat in whole milk, particularly butterfat in milk from cows that graze outside on green pasture, provides unique nutrients that support thyroid function and help the body put on muscle rather than fat.
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.
For more information on Real Milk, please click here.
What conflicting info we get! Low fat milk is recommended by my Gym to drink and to make smoothies , in lattes etc. Tastesdreadful.Unfortunately I feel guilty now even when enjoying[?] a latte when I’m shopping.IWhat about children who don’t give children any milk at all.Where do they get their very important calcium from?
Carlie, it is always important to question. By whom is the information provided? Who benefits the most from promoting the product? The promotion of low fat products has brought about no decrease in our current disease epidemic. The incidence of hear attacks, atherosclerosis and other disease related to high cholesterol and TG levels is actually higher than ever. So we know that the low fat product approach has not worked. You do not need to feel guilty when having a latte. It is the amount you consume per week that counts. Our body ca cope with a lot when your overall diet and lifestyle is healthy and balanced. Overall, it is the best to make smoothies without dairy. Use fresh dates or a banana to thicken with water instead.
Is is also a myth that milk is the superior calcium source as I mentioned in the article http://www.drverena.com/uncategorized/rethinking-the-use-of-milk/
You seem to give very misguided and disturbing information and this could lead to damaging effects. Raw, full fat milk and fermented milk (kefir) far exceed the nutrient content of dead pasteurized milk and it is NOT best to make smoothies with concentrated fruit (sugar) and water. A person needs fat soluble vitamins (A, D, K) to absorb calcium. The damaging fats are manmade vegetable oils. Read some documentation by Weston A. Price, Sally Fallon Morell and Mary Enig. Post some resources for your “facts”.
Thank you for your comments Allison. My statements are clear, precise and provide a good guide on how to improve ones health. I fully support the consumption of raw milk and fermented milk products, if tolerated well by the individual. This is clearly reflected by my articles. I am very familiar with Sally’s and Mary Enig’s work and refer to their resources in some of my articles. I am a member of the Weston A. Price Foundation myself. If you look at my website you also see that I am very heavily against the consumption of cheap, rancid, polyunsaturated vegetable oil. So your statement is far fetched.