Cows' Milk is Great Nutrition...For Baby Cows
The balance of nutrients in bovine milk is designed to grow a hundred-pound newborn calf to several hundred pounds within twenty-four months. In cattle tests, calves given their own mother’s milk that had first been pasteurized didn’t live six weeks.
Milk Can Actually Cause Calcium Loss
Most of us are told from childhood to drink milk for strong bones. The dairy industry floods us with advertisements featuring sports stars and celebrities touting milk’s bone building benefits. However, new research reveals dairy consumption is not a bone protector after all. Homogenized milk has very low magnesium and is a poor source of absorbable calcium. Milk protein can actually cause calcium loss via the urine.
Americans Consume More Calcium than Anywhere Worldwide
Americans consume more calcium than anywhere worldwide, yet they have the highest rate of osteoporosis than any other country.Contrary to advertising, dairy products are not a very good source of calcium for people. We don’t absorb dairy calcium well because of pasteurizing and homogenizing, high protein and fat content, and an unbalanced ratio of phosphorus to magnesium. Not to mention that bovine growth hormone residues, pesticides, herbicides, fertilizers and additives used in cattle-raising also inhibit calcium and mineral absorption.
Dairy Foods Are Tremendous Mucous Producers
Dairy foods are tremendous mucous producers that burden the respiratory, digestive and immune systems. Cow’s milk in particular has clogging properties for many people. Do you or someone you know have chronic sinus or ear infections? Try omitting dairy from the diet and watch the infections decrease or even diminish.
Dark Leafy Greens, Nuts & Seeds
In contrast, calcium from dark green leafy greens is easily absorbable. Leafy greens, other vegetables, nuts, seeds, and fish have measurable amounts of absorbable calcium, along with minerals like magnesium, potassium and zinc that are easy for us to assimilate. Herbs, like sea plants, watercress, borage seed, pau d’arco, valerian, wild lettuce, nettles, and burdock offer healing concentrations of calcium.
Dairy Alternatives
There is rice milk and nut milks. At least consider organic, low-fat dairy foods, and goat’s milk, and raw cheeses instead of pasteurized dairy. Farmer’s markets have raw dairy foods. Kefir and yogurt, although made from milk, don’t have the absorption problems of dairy foods.
Kefir is a cultured food made by adding kefir grains (natural milk proteins) to milk and letting the mixture incubate overnight at room temperature to milkshake consistency. It helps balance and replace friendly flora in the G.I. tract. It also kills the bacteria which causes most ulcers and gastritis.
Rice, Coconut, Hemp and Almond milk is a rich, non-dairy liquid. Use it in place of milk in baking, sauces, gravies, cream soups and protein drinks.
Sesame tahini is rich, creamy, ground sesame seed butter. Use as a daily replace in soups, dressings or sauces without the cholesterol yet with all the protein. Mix tahini with water o milk consistency s a milk substitute I baking. Use it on toast in place of peanut butter. Mix it with oil and seasonings for an excellent salad topping to greens and salad ingredients.
Yogurt , like kefir, helps balance and replace friendly flora in the G.I. tract and kills the bacteria which causes most ulcers and gastritis.
“The nutritional suggestions in this material are not offered to treat, mitigate or cure disease, and should not be used as a substitute for sound medical advice. This information is designed to be used in conjunction with the services of a trained, licensed healthcare practitioner.”
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