Sir John Boyd-Orr back in the 1930’s made a recommendation that we drink more milk. But of course when he made this recommendation he was referring to full fat creamy milk!
But then we in our innate wisdom decided that it needed to be processed and treated because. It was too dangerous for us to consume this raw.
How many of us are actually fully aware of what happens in the processing factory?
First it is heated using a variety of temperatures to pasteurize it. Then it is put into a centrifuge where the cream rises to the top. It then gets separated leaving us with skimmed milk and then the cream is added back into the milk. To make it 3% fat in full fat (naturally over 4%) or 1.7% in low fat or left as skimmed!
Still not finished.
From here it is then homogenized. This is where the fat globules from the cream are broken up and dispersed throughout the milk so it has a smooth texture. Finally after all this the milk is heated again. Then cooled and packaged for distribution.
Now does any of that sound like it is a good idea or natural to you? I definitely don’t think so.
To me the end product is no longer food but something that resembles food. All the goodness in it has been destroyed!!
Several studies were conducted where it was found that men who consumed more servings of dairy on a daily basis were far more inclined to be at risk of developing prostate cancer than men who consumed lesser amounts. Then however they found an interesting fact that these figures didn’t correlate to full cream milk. In fact full cream milk seemed to protect against cancer!
So by stripping the milk of its fatty cream to make it “healthier” we have in fact made it far more dangerous.
Low fat disaster
Low fat milk is also a risk factor for women developing ovarian cancer. Whereas the full cream milk has no such impact. The ill effects of low fat does not stop there however. Low fat also increases the risk of an-ovulatory infertility. This is where there is a lack of eggs released from the woman’s ovaries.
Low fat has also been connected to heart disease. When the fat has been removed then there is no vitamin B in it. Vitamin B is vital to help our bodies absorb the protein from the milk. So we end up with a build-up of homocysteine which is a known marker of heart disease. Low fat has also been connected with acne.
Why is all this processing so bad?
The pasteurization process destroys much of the beneficial bacteria. Along with important enzymes to aid in the digestion of the milk. Essential vitamins and proteins are also damaged in the process!
In the homogenization process the fat glodules are reduced to such an extent that protein molecules can piggy back on these globules. As a result they can bypass digestion which could lead to incomplete digestion causing allergic reactions.
So why is fat so important?
Milk is rich in fat because the fat is rich in vitamin A and D. Both of which are vital for the uptake of calcium and protein from the milk. Without vitamins A and D the body finds it very hard to absorb this calcium and protein and it may become toxic within the body. Another important point is that when we strip out the fat we are also removing an important anti-cancer agent. This agent is known as conjugated linoleic acid (CLA) which studies have proven to be a powerful anti-cancer agent!
Milk should, could and would be an important food source and it would be a shame to see it given up! We just need to forget this dietary dogma that has ruined good food. We need to stop processing all our foods and instead find a good farmer producing healthy milk and food and give him our money!