The good old Cows milk is now a NO NO by the Health Gurus. No wonder we are now bombarded every five minutes with Dairy commercials. Has it become another Cola drink now?
Well the processing of the milk is the main problem. The path that transforms healthy cows milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-grain based feeds for fresh green pastures and selective breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the older times cows. Further these cows need lots of antibiotics to keep them disease free.
Their milk is then pasteurized so that all valuable enzymes are destroyed [ lactase for the assimilation of lactose, galactase for the assimilation of galactose, phosphatase for the assimilation of calcium ]. Without these enzymes, milk is very difficult to digest. And butter fat is removed which means the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Further, non-fat dried milk is added to milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
The use of BGH ( Bovine Growth Hormone ) by dairy farmers to increase their milk production further worsens the picture. BGH causes an increase in an insulin-like growth factor (IGF-1 ) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants.
It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness.
Another protein called xanthine oxidase which cannot be digested once the milk is homogenized leads to increased risks of heart disease.
Cows milk is rich in phosphorous which can combine with calcium and prevent you from absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys. And meat and poultry eaters lose more calcium than the vegetarians. A simple solution is to take in LEAFY vegetables daily.
Australia being the highest producer of Milk in the World but due to all our milk being homogenized and pasteurised , our osteoporosis, iron-deficiency anemia, skin rashes, atherosclerosis, IBS ( irritable bowel syndrome ) is on top of the Worlds list.
Switching to wholesome, organic, fresh, raw dairy milk is one answer. But the best solution is to switch to Goats milk.
Ayurveda recognizes the benefits of Goats milk as far superior to Cows milk. It is very easily tolerated by those with comprised digestive systems. It is one-third richer than cow’s milk and much more nourishing and easier to digest. Goat’s milk does not form mucus (phlegm) and is better tolerated by asthmatics. It contains more chlorine, fluorine and silicon and acts natural germicides and fluorine assists in preventing diabetes also. Goats are naturally immune to many diseases and its milk is easily tolerated by young and frail. Lastly, seventy-two percent of the milk used in the world comes from GOATS.