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Whether it is worth drinking milk or not, decide for yourself.

Milk. Will you be healthy? Whether it is worth drinking milk or not, decide for yourself. Very often people ask whether it is possible to drink milk. When they hear...

Milk. Will you be healthy?
Whether it is worth drinking milk or not, decide for yourself.
Whether it is worth drinking milk or not, decide for yourself.
Very often people ask whether it is possible to drink milk. When they hear a negative answer, they say: many vegetarians drink milk, eat cheese and cottage cheese.
I explain that the diseases of vegetarians are the same as those of people who eat traditionally. Advertising promotes the consumption of dairy products. No living creature except man drinks milk throughout his life.
In this section, we will find out why milk and milk products should be avoided both in raw and conventional diets.
Milk, this universal product, was created by nature for the new life that came into the world, so that it would have something to eat, could grow quickly and live independently. The substances in milk must promote the fastest possible growth and development of a certain creature. The table shows the growth rates of newborns of various biological species.
Table 4. Dependence of newborn weight gain on calcium and protein content in milk
Protein, mg Calcium, mg double weight gain per day
Man 1,2 27 120
Horse 2.4 89 60
A cow 3.3 120 47
Goat 3 143
Aries 4.1 178 19
Dog 7.1 8
Cat 9.5 7
Rat 11.8 4.5
In order for the calf to stand on its feet as quickly as possible, it needs a lot of calcium and protein. After all, he can only reach the udder while standing. It is the same with the kid, foal, etc. And does a human newborn immediately jump up and run? After all, no. The baby spends almost a year in a horizontal position.
Obviously, the brain and nervous system develop during this time, not the skeleton and muscles. Therefore, he does not need such high calcium and protein content in milk as kittens and puppies. For the baby to develop, the ratio of substances in the milk should be different from that of the calf. Isn't it good that children who are fed formulas with cow's milk look fussy and gain weight faster? I wonder if the child's bones and skeletons should strengthen so quickly? Humanity has yet to answer these questions.
And what about an adult? For example, cow's milk is needed to strengthen the bones and muscles of the young, while the already formed body no longer needs so much protein and calcium. To ensure the vital functions of the adult human body, a completely different ratio of substances is necessary, and not one that accelerates growth. In the animal world, cubs consume milk up to a certain age, then switch to food that is adequate for each species.
Milk intolerance. Milk sugar is lactose
Let's use the works of academician Ugolev, known to us. Let's return to breastfeeding again - it will be clearer to understand why milk is digested in the body of children, but not in adults. So here's what Ugolev thinks about feeding a baby with cow's milk:
If we rely on the theory of balanced nutrition, breast milk substitute - mixtures with cow's milk - is an excellent product. Small differences in chemical composition are supposedly not so important. But supporters of the theory of adequate nutrition believe that such a substitute is inappropriate in the first months of a baby's life, and even very dangerous in the first days.
This risk is related to the intensive endocytosis that occurs in the intestine after birth, that is, the absorption of macromolecules and their transport to other parts of the body. In other words, the receptors in the intestinal walls catch various types of molecules, then quickly immerse them in the form of vesicles (vesicles) into the formed cytoplasmic recesses. The effects of this process can be diverse, one of them being the transfer of immunoglobulins from the mother's body to the child's body. However, if we replace breast milk with the milk of other mammals, foreign antigens will enter the body through the same endocytosis process, because the baby's digestive tract does not yet have an immune barrier. According to immunologists, the effect of such a phenomenon is negative. Although endocytosis is a natural process, it does not prevent an avalanche of foreign proteins from entering the baby's body. A few days after birth, the endocytosis mechanism can be said to stop working completely. In this age group, the picture of milk nutrition is completely different, it shows clear differences between cow's milk and mother's milk.
Lactose in breast milk is much higher than cow's milk. If the baby is fed normally, some of the lactose ends up in the large intestine, thus creating a favorable, acidic environment for lactic acid and other beneficial bacteria. Cow's milk lactose, on the contrary, does not reach the large intestine, so it does not undergo lactic acid fermentation, but a putrefaction reaction, the products of which constantly poison the baby's body. Since the intestinal and liver immunity is too weak to fight toxins, both physical and mental development of the baby can be impaired and not necessarily only in the initial stage...
But we are more interested in whether an adult's body is able to digest milk. Are dairy products even remotely useful despite being constantly advertised on TV screens?
I will quote Ugoleva again:
...hundreds of millions and even billions of people are intolerant to milk. It has been found that when switching from breastfeeding to mixed nutrition, the gene that controls the synthesis of lactase (lactose, or the enzyme that breaks down milk sugar) is partially inhibited. It is believed that the lactase gene is inhibited with varying intensity, which is due to the history of a particular ethnic group and perhaps to the established traditions of the culture of milk consumption at the dawn of the formation of a particular nation.
In other words, as soon as the baby stops breastfeeding and begins to feed itself, the gene that regulates lactase synthesis is inhibited, so the child's body no longer digests milk. If the child continues to be fed milk, the body also does not stop producing lactase. Academician Ugolev provides data from which we can see that 6-12% of Europeans and Americans, 70% of the Middle Eastern population, Japanese, Greenlandic Eskimos, American Indians, Africans, Sri Lankans, etc. are intolerant to milk. According to the data of W. Veith, a doctor who lectures on the harm of milk in Germany, 95% of Africans and Indians are unable to absorb milk.
I would like to quote Ugoleva again:
If some enzyme is missing, the corresponding substrate slips into the small intestines and becomes a prey for various bacteria. The resulting bacterial metabolites sometimes cause diarrhea, sometimes serious illness, poisoning, shock and even death... Suppression of the bacterial flora with antibiotics can also suppress milk intolerance. However, people with the same lack of lactase in their bodies can either be intolerant to milk proteins or absorb them normally. This happens for two reasons:
1) different bacterial microflora (in some people it does not produce toxic metabolites, in others, on the contrary, it does) and
2) conditions of protective liver function.
Lactose consists of glucose and galactose. And if lactose is tolerated and broken down, the adult body absorbs only glucose, but not galactose. It is a reserve sugar. These reserves are used by the child's liver if the baby is breastfed irregularly. As soon as the baby is no longer breastfed, the breakdown of galactose stops. In the baby's body, glucose should already be stored in the form of glycogen. And what happens when galactose enters the body?
The body should eliminate it, but instead it usually accumulates. Most interestingly, in addition to well-known places in the body, such as joints and subcutaneous fat, galactose stores accumulate in the lens of the eye and cause cataracts.
Another place of galactose accumulation is the genital system. After examining the motility of spermatozoa in men's semen, a direct dependence on milk consumption was found - 25% of Europeans who want to start a child face difficulties.
In Africa and Asia, where the consumption of dairy products is uncommon, such problems do not arise.
Milk proteins and fats.
Take another look at Table 4. In it, we can see that even for an intensively growing baby, mother's milk contains relatively few proteins. The main component of milk protein is casein. It is broken down by the enzyme renin, produced in the calf's stomach. Renin is present in the stomach of any animal, but in a slightly different way - for its own milk. And there is no such enzyme in the child's stomach. Breast milk is supplied with milk protein-digesting bacteria. Thus, cow's milk protein components - globulin and albumin - are different from those present in the human body and cannot be used for their direct purpose.
So, as soon as the calf stops nursing, renin is no longer produced in its body. If we start giving him milk again, the animal will get sick and probably get worse. Humans also cannot digest casein. It is a special protein, the structure of which is different in the body of each animal. But since the body is able to absorb all the proteins from the intestine, casein enters the blood and causes an allergic reaction, because the body reacts to it as an invader. I think many parents have heard about it. An adult's body can also absorb all the proteins from the intestines. The similarity of proteins can provoke not only allergies, but also autoimmune diseases. This is the first step towards diabetes.
In order to digest protein, the body has to produce a lot of acid, which damages the kidneys. A direct dependence of kidney diseases and nutrition with dairy products has been established. You can find many publications on this topic in medical journals.
Let's move on to the fat contained in milk. I will emphasize right away that these fats are oxidized. Nature provided for the sterility of breastfeeding, that is, the milk sucked by the breast-feeding mother does not come into contact with the air. Cow's milk is poured many times, so its components oxidize.
Oxidized cholesterol is much more harmful than simple cholesterol. Labels also incorrectly indicate the percentage of fat in milk. If we see the inscription «2%», it does not mean that the milk contains 2% fat.
This indicator reflects the amount of fat in the water contained in the milk. If we separated the water, it would increase to 20% in the mass of milk. Can such a product be called "dietary"? So what to talk about cottage cheese and cheese? They contain more than 50% fat, as water is reduced. It is not recommended for people who tend to be obese to consume milk.
Calcium - harm or benefit?
In order to understand whether a high amount of calcium in milk is good or bad for us, let's first talk about the norms. In the former Soviet Union, the following calcium intake rates were established:
25-50 years 800 mg/day
Older than 50 years 1200 mg/day
25-65 years 800 mg/day
Older than 65 years 1200 mg/day
Where did such norms come from? Of course, from the average daily food intake of people who eat traditionally. But these numbers in no way reflect reality. The average American consumes 1,400 mg of calcium daily. For example, in Japan, the daily calcium limit is 300 mg. Think for yourself: the human body, excluding the skeleton, contains about 10 g of calcium. 10% of this amount is suggested to be consumed per day. And why??? After all, the human body does not lose ALL calcium in 10 days. What about those starving people who drink distilled water? They can do without calcium for a whole month. Obviously, the body's activity is so coordinated that it will not remove the calcium it needs. Lack of calcium (or another element) in the body is not due to a lack of it in food, it is lacking due to a malfunctioning mechanism that does not allow calcium to be washed out.
Do you know what makes deposits in the body, so-called stones and atherosclerotic plaques? Mostly we hear about cholesterol and salts. But for some reason, no one talks about the fact that calcium is the biggest culprit of cholesterol deposits (atherosclerosis), kidney and gall bladder stones, and pancreatic dysfunction. For example, magnesium, potassium and sodium salts dissolve in water and are eliminated through the kidneys. Meanwhile, calcium salts can settle in the body forever and become the cause of unpleasant diagnoses. This is the property of this element.
How does the body react to excessive calcium? It inhibits calcium absorption. Almost all calcium obtained from dairy products is eliminated with urine and feces. Instead, milk protein increases blood acidity in the blood, which the body must suppress with bone calcium. That's the paradox. The more calcium is consumed together with milk, cottage cheese, cheese, the more it is lost from the bones with traditional nutrition.
Academician N. Druzjak (Ню Друзьяк) wrote an excellent book "How to prolong the rapid flow of life". It reviews research into the phenomenon of longevity and the harm of excessive calcium consumption to the human body. Druzjak concludes that too much calcium in water and dairy products can be the cause of disease and premature aging, although doctors recommend taking calcium supplements. In those long-dwelling areas where Druzjak conducted research, low levels of calcium in the water were found and there is no tradition of consuming dairy products. I will quote excerpts from the book:
An excessive amount of calcium, which enters the body in the form of any chemical compound together with milk and milk products, is deposited in the kidneys, forming, in addition to phosphate, carbonate and oxalate calcium salts, from which kidney stones are formed.
In heated cow's milk, the chemical properties of calcium also change, by the way, not for the better - calcium phosphate is formed. It is a new sparingly soluble compound with an alkaline reaction. It can be deposited in various parts of the body, but most often phosphate stones accumulate in the kidneys and pancreas...
After diluting cow's milk, which is often done by boiling milk porridge with a little water, some of the calcium can also turn into calcium phosphate, which is harmful to our body.
We should once again pay attention to the special properties of goat's milk. Only this milk contains calcium chloride and a lot of calcium phosphate. These elements are actively involved in the reactions of formation of thrombus, deposition of calcium salts in the joints. Therefore, goat's milk is more harmful than cow's milk for adults. Those raising goats should think twice.
Until recently, Finland led the world in the amount of milk consumed per person and in the number of circulatory diseases. Finland has now significantly reduced its milk consumption. I even received a letter of thanks from the former president of Finland, Urho Kaleva Kekkonen, thanking me for bringing the problems of excessive calcium intake to the attention of the public.
An unequivocal conclusion can be drawn from this: an excessive amount of calcium in dairy products is completely useless for the body. It even harms a person. Of course, the ratio of calcium to other elements entering the body should also be taken into account here. From the given quotes alone, it is clear that dairy products should be eliminated from the menu if we want the body to serve us for a long time.
Milk production
We looked at the biggest impact of the chemical composition of milk on the body. Now let's consider the technological process - pasteurization. Pasteurization is the heating of milk to kill bacteria. If such milk is kept for a long time, it is likely that it will not sour, but will spoil. Why? Because pasteurization destroyed the milk-sourning bacteria, but it did not manage to destroy all the rotting bacteria. Thus, having no competitors, they multiply rapidly. Manufacturers add preservatives to milk, which suppress the rotting processes for a while. What are we left to do? Or ingesting preservatives, or rotting bacteria along with the products of their vital activity.
All other fermented milk products, such as yogurt, kefir, cheese, cottage cheese, etc., are no better than milk. The amount of calcium, protein and fat in them is even higher. But the more processed a product made from fermented milk, the greater number of various bacteria will have already done their work in it. Dr. Veit has said in his lectures that no nutrients are left in the hardest cheese. It is simply a collection of feces of microorganisms. This product should not enter the human digestive tract alive.
After all the bad things said about milk, it is necessary to ask, what to do with the stereotype: after all, in the village, the cow is considered the main breadwinner? Of course, when it comes to life or death, survival, you have to eat what you get. In addition, fresh homemade milk does not contain as many harmful substances as pasteurized milk. So what is the composition of milk? Let's see what substances can be in milk:
antibiotics used to treat cattle;
hormones that are fed to cattle to increase milk production;
organic pesticides that enter with feed and accumulate in the cow's body. The amount of pesticides in meat is a thousand times higher than in feed.
To everyone who has access to the Internet, I highly recommend listening to Dr. Veit's lectures, in which, in addition to his work, he presents the results of research by world-renowned specialists, authoritative scientific centers and comes to the conclusion: the consumption of dairy products can cause prostate, mammary glands, ovaries, rectum cancer, osteoporosis, obesity, stone disease, cataract, constipation.
Whether it is worth drinking milk or not, decide for yourself.
Who cares what to replace milk with? more info, you can find the recipe in the e-book
"3-Day Cocktail Program" CIA..
Excerpt from Pavel Sebastjanovič's book; "New book about vegetarianism or why cows are predators" books..
soon this book - the electronic version - will appear in the e-book section;


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