Milk Drinkers – Avoid Pasteurized Dairy and Soy Milk
Despite the pervasive notion that milk is healthy, drinking pasteurized milk typically is associated with a worsening of health.
Pasteurized milk is supposed to accomplish two things: destroy certain disease-carrying germs and prevent the souring of milk. These results are obtained by keeping the milk at a temperature of 145 to 150 degrees F for at least 30 minutes and then reducing the temperature to not more than 55 degrees F.
Although the pathogenic (disease-causing) bacteria are killed during pasteurization so they can’t multiply, they are not removed from the milk. The dead bacteria are still in the milk. Moreover, inspection of dairy herds for disease is not required for pasteurized milk.
Although it is undoubtedly beneficial to destroy dangerous germs, pasteurization does more than this: It kills harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.
Moreover, after pasteurization, the lactic acid bacilli are killed. The milk, then, cannot become sour and quickly decomposes, while undesirable germs multiply quickly.
“Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease, and cancer,” says Sally Fallon of the Weston Price Foundation.
Raw, Grass-Fed Dairy is Best
Instead, consuming raw dairy is strongly advised but is difficult to obtain, since it’s unavailable in supermarkets and health-food stores. It can be found online at Organic Pastures Dairy Company, U.S. Wellness, and other online sites that cater to grass-fed products.
Cows raised properly and fed only grass, not immunized, given access to plenty of fresh air and sunshine, and given no antibiotics or harmful vaccines that impair their immune system do not get sick or become colonized with these pathogenic bacteria in the first place.
Never processed, never pasteurized, and never homogenized, these raw dairy products are high in antioxidants, vitamins, all 22 essential acids, natural enzymes, natural probiotics, and good fatty acids.
Avoid the Soy
In recent years, soy has emerged as a near-perfect food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopause symptoms, and prevent osteoporosis, among other things.
However, numerous studies have found that soy products may:
Increase the risk of breast cancer in women, brain damage in both men and women, and abnormalities in infants.
Contribute to thyroid disorders, especially in women
Promote kidney stones.
Weaken the immune system.
Cause severe, potentially fatal food allergies.
Mimic the effects of the female hormone estrogen.
Soy is particularly problematic for infants, and soy infant formulas should be avoided.
Almond Milk a Good Alternative
Almond milk, meanwhile, may be healthful. Derived from the milk of almonds, its taste is somewhat similar to that of cow’s milk.
The health benefits of almond milk are that it is:
Lactose-free. Up to three-fourths of the world’s population is lactose intolerant, meaning people have difficulty digesting the sugar found in cow’s milk. The result can be bloating, abdominal discomfort, and diarrhea.
Free of antibiotics and growth hormones. Antibiotic injections may cause allergic reactions and other toxic side effects and may even increase the risk of certain types of cancer. Plus, antibiotic usage in milk cows contributes to the problem of antibiotic resistance, which has become a worldwide problem. Growth hormone in the milk supply is thought to increase levels of IGF-1 in humans, which can promote the growth of certain cancers.
Nutritionally rich. Almonds almost always make the list of nature’s healthiest foods. Almonds are a rich source of magnesium, Vitamin E, selenium, and manganese. Most commercial almond milk manufacturers fortify their almond milk with additional calcium. Almond skins are also a rich source of flavonoids, which help protect the heart. High in protein, low in carbohydrates, and low in calories.
It’s available in some supermarket chains and a variety of natural food stores