Milk is the only beverage still aggressively pushed on children as a health-promoting food when it is the exact opposite – a disease-promoting food. Drinking pasteurized milk is not nearly as good for general health or bones as the dairy industry has made it out to be.
In fact, this fairy tale of “milk doing a body good” is being exposed more frequently by many independent scientists and researchers who have had just about enough of the propaganda. According to a large scale study of thousands of Swedish people, cow’s milk has a deteriorating effect on health when consumed in the long-term. The research was published in The BMJ.
The Truth About Milk: Inflammation, Osteoporosis, Cancer, and More
The Swedish study followed 61,433 women aged 39 to 74 over 20 years and 45,339 men of similar ages for 11 years. The results indicated that the more cow’s milk participants consumed, the higher their likelihood of death or bone fractures during the study period.
The risks were particularly pronounced for women, a group commonly advised to drink milk to prevent bone fractures caused by osteoporosis. Women who drank three or more glasses of milk per day had almost double the mortality rate compared to those who consumed just one glass. Additionally, they experienced a 16% higher risk of bone fractures anywhere in the body.
Why Does Milk Cause Osteoporosis and Bone Fractures
For the past 50 years, the dairy industry has promoted pasteurized dairy products, such as milk and cheese, as a way to increase bioavailable calcium levels. However, this claim is false. The pasteurization process creates calcium carbonate, which cannot be absorbed into cells without a chelating agent. As a result, the body pulls calcium from bones and other tissues to buffer the calcium carbonate in the blood, leading to osteoporosis over time.
Another issue is the imbalance of calcium and magnesium in pasteurized dairy. While an ideal calcium-to-magnesium ratio should be 2:1 or even 1:1, milk has a problematic 10:1 ratio. Although milk contains 1200 mg of calcium, only a fraction is actually absorbed by the body. Over 99% of the body’s calcium is stored in the skeleton, and when calcium intake is insufficient, the body pulls from this reserve, leading to conditions like osteoporosis.
Countries like the USA, Canada, Norway, Sweden, Australia, and New Zealand, where dairy consumption is high, have some of the highest rates of osteoporosis in the world.
The Role of Pasteurization: Destroying Enzymes and Nutrients
The pasteurization process not only affects calcium absorption but also destroys important enzymes, such as phosphatase, which is crucial for absorbing minerals, including calcium. This enzyme is completely eliminated when milk is heated to 165 degrees Fahrenheit (or higher for UHT milk). Phosphatase is the third most abundant enzyme in raw milk, and studies show that people who consume raw milk have greater bone density compared to those consuming pasteurized milk.
Additionally, pasteurization destroys other vital nutrients, such as vitamin C and B vitamins, while damaging milk proteins, antibodies, and beneficial hormones. This results in a “lifeless” product that is harder to digest and more susceptible to spoilage.
Pasteurization: Hiding the Problems with Dirty Milk
Many people believe milk is safe because it’s pasteurized. However, pasteurization simply heats the milk to kill bacteria, often masking poor sanitary practices in dairy production. It’s cheaper for producers to rely on pasteurization than to maintain clean dairies and healthy cows. In fact, consumer reports have found that pasteurized milk can still contain bacteria and contaminants, such as pus and manure.
Beyond bacteria, pasteurization destroys many of the nutrients and enzymes that make milk beneficial. The heating process kills important vitamins like vitamin C and B vitamins, while calcium and other minerals become less available for absorption. Ultimately, pasteurization transforms milk into a nutritionally weak product.
Milk and Inflammation: A Recipe for Chronic Health Issues
One of the primary concerns with milk consumption is the inflammation it causes. Galactose, a breakdown product of lactose (the main sugar in milk), has been linked to increased inflammatory molecules in the body. In the same Swedish study, researchers found higher levels of these molecules in the urine of individuals who drank more milk.
Interestingly, women who consumed more cheese and yogurt, which contain significantly less lactose and galactose, had lower chances of bone fractures or death. This supports the theory that inflammation from lactose and galactose is a key driver of milk’s negative health effects.
Milk’s Hormones and Cancer Risk
Cow’s milk contains over 60 hormones, one of which is Insulin-like Growth Factor ONE (IGF-1). This hormone, identical in cows and humans, is a powerful growth promoter. Diets high in calories or animal proteins, especially milk, tend to raise IGF-1 levels in the blood. While IGF-1 is meant to help newborns grow, in adults, it acts as a “fuel cell” for cancer growth.
Research shows that IGF-1 plays a significant role in the development of breast, prostate, and colon cancers, and is suspected to promote all types of cancer. Overstimulation of growth by IGF-1 also accelerates aging. A review by the World Cancer Research Fund and the American Institute for Cancer Research found that cancer risk is often linked to milk consumption.
Healthier Alternatives to Cow’s Milk
If you’re thinking about cutting back on cow’s milk, there are some fantastic alternatives that are not only healthier but also easy to enjoy. Options like coconut milk, almond milk, cashew milk, and hemp milk give you the nutrition you need, without the health risks that come with dairy.
Coconut milk, for example, is rich in healthy fats that boost energy and even help your brain function better. Almond milk is packed with vitamin E, which is great for your skin, while cashew milk gives you a good dose of magnesium to support your heart and bones. Hemp milk, loaded with omega-3 and omega-6 fatty acids, helps reduce inflammation and keeps your heart healthy.
The best part? These plant-based options skip the lactose, hormones, and inflammation issues tied to cow’s milk, making them a safer and more nutritious choice. You can use them in your coffee, cereal, smoothies, or even recipes, and they taste great.
Switching to these alternatives is a simple, practical way to improve your health without sacrificing flavor or nutrition.
Rethinking Milk for Better Health
At the end of the day, pasteurized cow’s milk isn’t the health food it’s often made out to be. From its questionable impact on bone health to the hidden risks of inflammation, cancer, and nutrient loss, milk may actually do more harm than good. The research continues to expose the myths surrounding milk, showing that it’s not the miracle beverage many believe it to be.
With plenty of healthier and more nutritious alternatives like coconut, almond, cashew, and hemp milk, it’s easy to make a switch that benefits your body without the risks associated with cow’s milk. Choosing these options can help you avoid the negative effects of pasteurization, hormones, and inflammation while still getting essential nutrients.
It’s time to rethink the role of milk in our diets and embrace options that truly promote long-term health and wellness.
domed
Thursday 20th of February 2025
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