TO DRINK MILK OR NOT TO DRINK MILK?

The issue of dairy consumption is a hot topic.  The following commentary is based on ample clinical experience, a number of scientific and epidemiological studies with a side order of common sense.   

In my own clinical experience I have seen many conditions clear up remarkably after the removal of dairy from the diet, especially when the production of mucous is involved (for example, asthma or sinusitis), but also just about anything from eczema to headaches.  It is interesting that some people who don’t do well on cow’s milk can consume goat’s milk without any problem.  Goat’s milk contains different proteins.  Allergies are often reactions to proteins.

The issue of intolerance to lactose in milk is fascinating.  Essentially, there is a strong hereditary component based on whether or not your ancestors were dairy or non-dairy consumers.  If you are of Northern or Western European origin (Great Britain, France, Germany or Scandinavia), you are less likely to have problems.  If you or your ancestors are from Eastern Europe, Northern India or the Mediterranean, you may not have the required lactase enzymes to digest lactose.  Everyone has some lactase enzymes to digest lactose, but not all of us have enough.  These enzymes either drop dramatically after childhood or gradually as we age.  They can also drop suddenly after abdominal surgeries.  The amount of lactose varies depending on how dairy is processed.  For example, even if you can’t tolerate milk, you might be able to eat some traditionally made yogurts and aged cheeses. 

Most of us are familiar with the argument that we must consume dairy to get enough calcium.  In my opinion, this is a marketing gimmick of the dairy industry.   I do not believe dairy deserves official food group status in the Canada Food Guide. Many cultures that don’t consume milk after infancy have a much lower incidence of osteoporosis than we do.  With proper nutritional counseling you can get all your calcium needs met from nuts/seeds, dark leafy greens and the like.  Furthermore, one might question the recommended daily intake (RDA) for calcium set by the USA Food and Nutrition Board of 1000-1500 mg.  The World Health Organization recommends only 400-500 mg.  Most people in underdeveloped countries consume 300 – 500 mg and their rate of osteoporosis is much lower than in the USA.

Did you know humans are the only species who consume milk after weaning off their mothers?    Have you heard of cows developing osteoporosis?  To boot, we are consuming milk from another species.  Each species’ milk reflects its environment and growing needs.  Balance is important and more is not necessarily better. A cow’s milk has a much higher protein, calcium, phosphorus, sodium and potassium content than human milk.  In the mid 1800’s the policy of US hospitals to feed infants cow’s milk during emergency situations was changed due to resulting illness.  The high protein content was to blame.  Infant formulas since then contain added sugar to dilute protein concentrations. 

Low-fat cow’s milk has even more protein and sugar than whole milk.  Excessive protein in our bodies means more acidity.  The blood is highly regulated to be slightly alkaline; thus, if too acidic it will draw on alkaline calcium from the bones to maintain equilibrium.  

Modern production of milk products is another key consideration.  There are fundamental differences between raw milk (which some of our ancestors consumed), and pasteurized, homogenized dairy medicated with growth hormones and antibiotics.