something wrong with them. There isn’ t. All normal mammals stop producing the enzymes needed to digest their baby food once they’ re weaned. A few human populations have had to rely on the milk of their herds for food in difficult or inhospitable conditions: northern Europeans during the winter nights that last for months, Berbers crossing the Sahara with their camels, vegetarian Hindus. These populations developed the genetic ability to continue producing the lactase enzymes, and thereby remained able to digest milk throughout their adult years. Almost everyone else, including 70 to 90 percent of blacks, Chinese, Japanese, Ashkenazi Jews, and Mediterraneans, has lost that ability. 11 In the United States, up to 25 percent of the Caucasian population is lactose intolerant. There also seems to be a relationship between colic in breast-fed infants and the cow’ s milk drunk by their mothers. As with all other things, dairy products do have their positive aspects. Fresh, raw, unpasteurized milk from healthy cows or goats used in small amounts is a fine food for young children. In fact, when breast-feeding is not possible, raw goat’ s milk is the next best choice. Although its nutrient values are similar to those of cow’ s milk, it appears to cause fewer allergic reactions and has not been homogenized or fortified. Good-quality unpasteurized, aged cheeses are a pleasant party food; they encourage friendly feelings and good conversations. 12 Yogurt and fermented milks, such as kefir and buttermilk, are easy to assimilate( the lactose has been broken down by the fermentation process), and can be an occasional tasty, cooling treat in the summer. I find that on the spiritual level, milk reunites us with the Mother energy, and supports all the feelings associated with childhood: emotions close to the surface, easy laughter, easy tears, contentedness, dependency. It keeps us in innocent bliss and lacking in conscious awareness. In effect, as long as we consume milk or milk products regularly, we have not been fully weaned— thus, regardless of chronological age, we remain unable to attain our full potential as adults. It’ s interesting to me that religious cults that encourage dependency on a father figure or guru encourage also the regular consumption of sweets and milk products, both childhood foods par excellence. There may be a profound truth in what Saint Paul wrote to the Hebrews 5:13:“ For every one that useth milk is unskillful in the work of righteousness: for he is a babe.” The Question of Calcium Whenever it is suggested that milk and milk products be avoided, there is always the inevitable question:“ And where will I get my calcium?” Although calcium is found in innumerable foodstuffs, we have been brainwashed to believe it is only in milk. But how do cows and elephants maintain their bone structure and their size? It is certainly not by drinking some other animal’ s milk. They do so by eating their natural foods, that is, leaves, grass, and other vegetable matter. How much calcium is needed in the diet has been much argued over. The World Health Organization suggests 400 milligrams daily; the Recommended Daily Allowance in America has been 800 milligrams, until recently, when it was raised to 1200 milligrams. This interest in adequate calcium intake has been sparked by concern about the bone-thinning condition known as osteoporosis, which for reasons not yet clearly understood seems to hit particularly hard in our society at women past the menopause. There are many foods that contain calcium in a natural, easy-to-assimilate form and are a sound alternative to dairy. They are:
• Beans and nuts
• Greens, especially broccoli, collards, kale, mustard and turnip tops, parsley, watercress, dandelion
• Sea vegetables
• Sesame seeds and tahini
• Canned salmon and sardines with bones
• Soup made with one or more bones( fish, fowl, or beef) and one tablespoon of wine vinegar( which draws out the calcium and makes it available in the broth) The chart on the following page shows the exact amount of calcium available in nondairy foods.
NONDAIRY SOURCES OF CALCIUM *
Food
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