Silver and Gold Magazine Winter 2019/2020 | Page 14

MILK: DO YOU NEED IT?
– By Suzanne Soto-Davies
R emember drinking milk right out of the jug? Or maybe you remember milk
delivery service? Milk has been a diet staple for centuries, yet it has changed
so much over the years – some good, some said to be not so good. With these
changes, we are divided on whether or not we should be drinking milk anymore.
Let’s take a look at some of the main Pro’s and Con’s most often argued about
milk consumption:
Pro’s of Milk *
3 Calcium – milk is regarded as the most effective source
of calcium, good against chronic ailments such as
bone loss, and chronic headaches. Calcium in milk
makes bones healthy and strong and prevents their
deterioration.
3 Enhances vitamin absorption – The good fats in
milk help in the digestion of the vitamins and minerals
milk provides.
3 Good food – Milk is considered a complete food
because of its good source of proteins, carbohydrates,
amino acids, vitamins and minerals.
3 Helps fight diseases – Milk consumption has been
shown to help strengthen eyesight, reduce blood
pressure and support a healthy heart; its rich amino
acid content helps lower the body’s fat absorption,
and also protect against diabetes.
3 Hydrates – Milk contains 95% water, which combined
with its high nutritional molecules, makes for a perfect
vehicle to rehydrate the body – better than any
vitamin water!
3 A little goes a long way – On average, an adult needs
1200 mg of calcium per day, which equates to about
5 cups of whole milk… voila!
Con’s of Milk *
5 Calcium – High-protein content in milk changes
the digestive system’s pH level, making it more acidic,
which causes calcium to leach out from our bones
to neutralize the acidity – after which it is excreted
through the kidneys and urine, leading to a
calcium deficit.
5 Bad for bones – according to numerous studies,
milk has never been shown to reduce fracture risk
and strengthen bones. In fact, studies indicate dairy
in general may increase the risk of fractures by 50%!
Countries with the lowest calcium consumption (like
Asia and Africa) have the lowest rates of osteoporosis.
5 Hard to stomach – About 75% of the world’s
population cannot properly digest milk, causing
irritable bowel, gas, bloating, pain, sleep disturbance,
nervousness, even headaches and mood swings, chronic
inflammation and autoimmune disorders.
5 Lactose issue – Our bodies weren’t made to digest milk
from a cow, which is too high in sugars, proteins, and
indigestible fats. This is why even cows stop feeding their
calves after age two (as do most humans). The same way
that a human mother makes milk specifically for her
baby’s needs, a cow doesn’t make milk for humans.
5 Better alternatives – According to the World Health
Organization, only 500 mg of milk per day is needed.
There are better, more easily absorbed and digestible
sources of calcium, such as oatmeal, kale, almonds or
almond butter, sardines, poppy seeds, and white beans.
* Visit our website for sources and links studies.
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Louis Pasteur, French chemist and microbiologist
(1822-1895) was one of the most important
founders of medical microbiology.
Pasteur readily applied his knowledge of microbes
and fermentation to the wine and beer industries
in France, effectively saving the industries from
collapse due to problems associated with production
and with contamination that occurred during export.
In 1863, at the request of the emperor of France,
Napoleon III, Pasteur studied wine contamination
and showed it to be caused by microbes. To prevent
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contamination, Pasteur used a simple procedure: he
heated the wine to 50–60 °C (120–140 °F), a process
now known universally as pasteurization. Pasteur also
developed vaccines against anthrax and rabies.
In Canada, the St.George-born educational reformer
Adelaide Hoodless, who founded the Federated
Women’s Institutes of Canada, and co-founded the
Victorian Order of Nurses, started her campaign for the
pasteurization of milk after her infant son died in 1889
from drinking impure milk.