The problems with milk and dairies

problems-with-milk-and-dairiesMilk is a perfect food, but only for infant. This is very simple principle in nature.

As we know, in nature no animal drinks milk after childhood because milk is a perfect nutrition just for infants who do not have teeth to chew solid foods. When their teeth are growing to be completed, they do not need milk anymore as their Lactose glands sprinkling become disable. Therefore, for the very same reason adults cannot digest milk very well and this is the cause of many digestive problems and allergies in adults when they drink milk.

The homogenization problem

The homogenization process, to stop the fat separating from the milk, involves pushing it through a fine filter at pressures of around 4,000 pounds per square inch. The purpose is to reduce the size of the fat globules so it no longer separates. The fat molecules are then able to disperse more easily throughout the milk, which prevents the “creaming” or thickening of the milk. But we may be paying a high price for it and it’s not even tasty compared to non-homogenized milk. It is these fat molecules that become harmful for the body because they enter into our arteries and can cause heart problems.

omogeneizzazioneMilk cream contains protein enzyme xanthine oxidase. This enzyme is also found in human liver and is used to break down compounds for elimination and is never allowed to enter the bloodstream. Xanthine oxidase in non-homogenized milk is digested (broken down) in the stomach and intestines and excreted from the body, but in homogenized milk, according to Dr. Kurt Oster, cardiologist, it is very damaging to the heart and the arteries. Dr. Oster stated that when milk is homogenized, the tiny fat particles in it encapsulate xanthine oxidase and easily pass through the intestinal wall into the blood stream intact, thus helping xanthine oxidase escape the digestion. In the blood these tiny fat particles are slowly used as an energy source and in the process expose xanthine oxidase, which now freely travels in the bloodstream and causes damage to the inner linings of the heart and blood vessels, including the coronary arteries that lead to the heart. As the damage to the arteries continues, lesions are formed, which allows cholesterol, as well as minerals, such as calcium and iron easily deposit on these damaged arterial walls. As these substances accumulate in the arteries, they become hardened and clogged, which may greatly reduce blood flow that carries nutrients and oxygen to the heart, weakening the heart and depending on the severity of blood flow reduction, cause angina (pain) or myocardial infarction (heart attack, when part of the heart muscle dies)1.

Why cow’s milk isn’t good for us?

While breast milk is so vital and changes with the baby’s needs, cow’s milk was only meant for calves. When a (human) mother first starts a nursing session, her baby gets foremilk, which is lower in fat and higher in lactose, a milk sugar that is important for the baby’s development. As the feeding progresses, the mother produces hind milk which is higher in fat, so it helps baby feel full for longer.

latte-di-muccaAccording to renowned researcher and professor emeritus of nutritional biochemistry at Cornell University, Dr. T. Colin Campbell2, casein, a protein which makes up a high percentage of the proteins found in cow’s milk, is the “number one carcinogen [cancer-causing substance] that people come into contact with on a daily basis.”

Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. Cow’s milk can have traces of anything the cow ate including such things as radioactive fallout from nuke testing (the 50’s strontium-90 problem)3.

Lack of evidence for milk’s benefits

In the article ‘Got Proof? Lack of Evidence for Milk’s Benefits’, Dr. Mark Hyman, a family physician and New York Times bestselling author wrote4:

“In a new editorial5 by two of the nation’s leading nutrition scientists from Harvard, Dr. David Ludwig and Dr. Walter Willett, in JAMA Pediatrics, our old assumptions about milk are being called into question. Perhaps it doesn’t help you grow strong bones, and it may increase the risk of cancer and promote weight gain.”

“Dairy and milk products do not promote healthy bones. In a large meta-analysis6, milk did not reduce risk of fractures. Other studies have shown it can increase fracture rates. And the countries with the lowest milk consumption have the lowest risk of osteoporosis and fractures. Calcium is not all it’s cracked up to be.”

Risks of drinking cow’s milk

The disadvantages of drinking milk are not very new discovery. Even in the articles which support the idea that milk is useful for bone health because of its high amounts of calcium (which is a paradox) many still refer to the dangers of cow’s milk for human health, as it can increase the risk of prostate cancer and heart disease. This article that appeared on the Harvard School of Public Health website is an example of this:

The following statements, which also show the disadvantages of drinking milk, have been taken from scientific research reports:

“Dairy products may play a major role in the development of allergies, asthma, sleep difficulties, and migraine headaches.”

Israel Journal of Medical Sciences 1983; 19(9):806-809 Pediatrics 1989; 84(4):595-603

“In reality, cow’s milk, especially processed cow’s milk, has been linked to a variety of health problems, including: mucus production, hemoglobin loss, childhood diabetes, heart disease, atherosclerosis, arthritis, kidney stones, mood swings, depression, irritability, allergies.”

Townsend Medical Letter, May, 1995, Julie Klotter, MD

Bambino_allatta_seno“At least 50% of all children in the United States are allergic to cow’s milk, many undiagnosed. Dairy products are the leading cause of food allergy, often revealed by diarrhea, constipation, and fatigue. Many cases of asthma and sinus infections are reported to be relieved and even eliminated by cutting out dairy.”

Natural Health, July, 1994, Nathaniel Mead, MD

Milk oxidization when it comes to contact with air

Milk is a fluid which becomes toxic as soon as it comes into contact with air. In nature, the newborn takes milk directly from the breast of its mother without the milk being exposed to air. So the artificial process of getting milk from animals, putting it in different containers and transporting it to other places, is very harmful.

Risk of dangerous bacteria

To ensure a cow’s milk is fit for human consumption it has to be heated because of the different deadly bacteria it contains, like Malta fever7, but if we heat it, its vitamins are destroyed and the proteins lose their nutritional value.

Fermenting makes it even worse

Turning milk into other fermented forms like yoghurt or cheese, is even more harmful. In my opinion cheese is one of the worst and unhealthiest foods as it contains too much salt. Fermented, or ripened cheese is one of the most toxic foods known to man. The smallest quantity has a catastrophic effect on the system. It disturbs digestion and makes everything ferment in the digestive tract, so foods eaten don’t benefit the body. According to Albert Mosséri, a European natural hygienist and researcher, fermented cheeses can create or exacerbate the following conditions: infection, fever, headaches, nausea, cold sensitivity, bad stools, bad digestion8.

Food fermentation is not useful for our body in general. It cause producing alcohol in food, which is a toxic substance for our body. Fermented foods are also usually low in nutrition9.

The lactic acid in yoghurt uses up the oxygen in our blood making us feel sleepy. Too much lactic acid in the body can also lead to cancer10. Remember that healthy food should give you energy, not waste your energy.

Bad breath problem

Eating dairy products can cause bad breath because of our inability to break down the lactose protein that’s in dairy foods. This results in a buildup of amino acids, which then convert into volatile sulfur compounds due to anaerobic bacteria on the tongue11. Our tongue, teeth and palate are coated with millions of bacteria. After a drink of milk, these microbes go to work digesting the leftover lactose, lipids and proteins that coat the mouth. Over time, this digestive process results in an excess of hydrogen sulfide in the mouth, which causes a sour smell. Lactose intolerance may also cause halitosis. Experts recently wrote in the Chicago Tribune that while there are few medical studies linking lactose intolerance to bad breath, it was still a possibility12.

Dairy causes many problems as not only is it a protein source for bad breath bacteria but it thickens nasal mucus making it harder to clear away. Of all the dairy products, cheese is the worst offender followed closely by milk13.







7 For more information about these dangers, read “Raw Milk Questions and Answers” in Center for Disease Control and Prevention:


9 More information:

10 More information in the article “Lactic Acid Found To Fuel Tumors” on Science Daily:

11 Resource: “Battling Bad Breath” on the Dr. OZ show:

12 Resource: “Milk causes bad breath in several ways”:

13 Resource: “Bad Breath Lifestyle Tips”:

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