Is Milk Healthy for you? Or will milk damage your health?

Written: 9/3/2010 by Alun Biggart

Is Milk Healthy for you? Or will milk damage your health?

The subject of milk sparks just about as much controversy as the subject of fats. More and more people beleive that it's not necessary for humans to consume pasteurized cow's milk and link its consumption to health problems, such as ear infections, allergies, cancer and diabetes.

On the other hand, the medical community and the dairy industry with their expensive marketing campaigns have convinced society that if we don't drink enough milk our bones will disintegrate.

As a result our supermarkets are filled with dairy products but will a glass of milk a day keep the doctor away? Or is milk doing more harm than good. Let’s put milk under the spotlight, but before we get to the facts about milk there is an important concept we need to be aware of when it comes to eating any food namely:

It takes life to give life

Now what I am going to say now is very very important so please listen carefully. This sentence is not only the core of healthy eating but the core to living a long and healthy life:

It takes life to give life.

What I mean by that is if the foods you are eating are dead skeleton foods and don’t contain any life force then they are literally sucking the life out of them.


When you eat a dead food that has little or even zero nutrition (no vitamins, minerals etc) your body has to use its stored resources of vitamins, minerals etc to digest and absorb and process this dead food. You have to steal nutrition from your body.

You are literally sucking the life force out of your body when you eat a food that is dead. We could also call these fake foods or minus foods because that is what they are doing to your health and how you look. They are negatively affecting it with every bite.

So before you put something in your mouth stop and think for a few seconds; is this food full of life and going to build the body I dream of?

Or is this food essentially dead and going to contribute to sickness and fatness?

In a few minutes we will revisit this concept and you will see its importance with regards to the modern milk products we are consuming but first let look at whether we should be drinking milk from another animal?

Is it natural and healthy to drink milk from another animal?

The milk you see in the supermarket shelves is not the type of milk you and I were designed to drink. Humans probably didn’t start to drink milk from cows or any other animals until the start of agriculture about 10,000 years ago. So in many ways it can be argued we lived fine without it.

In fact humans are the only species that drink milk from other animals; but we are designed not to drink milk after we stop breast feeding. This is probably the reason why many people are either intolerant or allergic to milk or milk based products such as yoghurt, cheese etc. There are up to 20 substances in cow’s milk that humans are potentially allergic to.

In short the milk of mammals is species-specific and cow's milk is a species-specific food for calves. Considering the evidence, it would be difficult to still buy into the media hype that cow's milk is the perfect food and a natural food for humans to consume.

But does that mean we should avoid milk altogether?

To answer this question we need to look at the quality of milk sold today.

How healthy is the milk sold in the supermarkets?

The first question we need to ask is how healthy the cows that are producing the milk? Because you can only get healthy milk from healthy cows, what the cows are fed and do they get to go outside because this also affects the quality of the milk. We then need to look how the milk is processed and stored.

A. Health and living conditions of cows
If you were to ask you to picture a cow, you would most likely see in your mind a cow grazing in an open pasture, like one you'd probably seen before on a small family farm. Luckily in Denmark that’s the way it is so good so far.

However be aware in many countries especially the US the majority of commercial dairy cows don't have the luxury of grazing on open fields. Instead they are kept in intense confinement, in individual stalls, on hard cement floors and hooked up to milking machines.

Furthermore a cow's natural diet consists mostly of grass, but since there isn't enough grass to go around on the factory farm, today's factory cow is fed a diet of mostly grain, and other things that they would not normally eat.

So what I want to point out here is that in Denmark we have healthy cows so that’s a great start. But is where is starts going wrong.

B. The RAW milk is then pasteurized at high temperatures
All the milk sold today is pasteurized at high temperatures. Pasteurization is a process of heat treating milk to kill bacteria. Although Louis Pasteur developed this technique for preserving beer and wine, he was not responsible for applying it to milk. That was done at the end of the 1800s as a temporary solution until filthy urban dairies in the US who couldn’t find a way to produce cleaner milk.

Pasteurization soon spread all over the world as the preferred way of treating milk before it was sold to us.

Pasteurization (heating the milk at very high temperatures) by definition means the complete destruction of all the enzymes in the milk. Milk is declared pasteurized when you don’t find any enzymes left.

But pasteurization not only kills the enzymes which are important complex proteins it also:

1. Alters the amino acids in the milk and destroys many of the important proteins
2. Destroys the unsaturated fatty acids
3. Kills most of the vitamins
4. Reduces the availability of the minerals

So after pasteurization the milk is for all intense purposes not only essentially dead but puts a strain on your body because your pancreas needs to produce lots of digestive enzymes to digest and absorb the dead milk!

So Pasteurization = dead milk = dead food

Is that what you want to drink?

But instead of cleaning up milk production, dairies used pasteurization as a way to cover up dirty milk. As milk became more mass produced, pasteurization became necessary for large dairies to increase their profits. So the public then had to be convinced that pasteurized milk was safer than raw milk. Soon raw milk consumption was blamed for all sorts of diseases and outbreaks until the public was finally convinced that pasteurized milk was superior to milk in its natural state.

Today if you mention raw milk, many people gasp and utter ridiculous statements like, You can die from drinking raw milk! But the truth is that there are far more risks from drinking pasteurized milk than unpasteurized milk. Raw milk from healthy cows naturally contains healthy bacteria that inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is more susceptible to contamination.

As discussed above not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization.

Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.

The butterfat of commercial milk is homogenized, subjecting it to rancidity. Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter-fat is in milk for a reason.

Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America's best source of preformed vitamin A.

We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.

Experimental animals deteriorate rapidly on pasteurized milk. For instance, calves fed pasteurized milk die within 60 days, as shown by numerous experiments.

Another very interesting study is the Pottenger’s cats study. Pottenger used four groups of cats. All received for one-third of the diet raw meat. The other two-thirds was either raw milk or various heat-treated milks. The raw milk/raw meat diet produced many generations of healthy cats. Those fed pasteurized milk showed skeletal changes, decreased reproductive capacity, and infectious and degenerative diseases.

Does it sound familiar to what we are experiencing today?

Remember what I said at the beginning of the article namely that it takes life to give life. That’s why I would never drink pasteurized milk in a month of Sundays or even consider giving it to my kids.

But unfortunately the story of modern milk gets worse, much worse ….

C. Ultra pasteurization the new form of processing milk
As the dairy industry has become more concentrated, many processing plants have switched to ultra pasteurization, which involves higher temperatures and longer treatment times. The industry says this is necessary because many micro organisms have become heat resistant and now survive ordinary pasteurization.

Another reason for ultra pasteurization is that it gives the milk a longer shelf life--up to four weeks.

D. Homogenization kills the milk even more!
Milk straight from the cow contains cream, which rises to the top. Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise. It achieves this by straining the fat through tiny pores under great pressure. This process unnaturally increases the surface area of fat exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage.

Unfortunately homogenizing milk has been linked to the rise in arteriosclerosis (hardening of the arteries) and heart disease. The culprit is an enzyme in milk called xanthine oxidase (XO) which partly survives pasteurization (40 percent). When the cream in milk is in it's natural state, the fat globules are too large to go through the intestinal wall and into the bloodstream.

XO attaches to the fat molecules (now reduced in size but increased in amount a hundred times) which are now small enough to get into the bloodstream and do its damage.

Scientists have discovered that a significant amount of XO is present in areas of hardened and blocked arteries. XO is not present in human milk. In clean, raw cow's milk XO is not absorbed by the intestines.

Luckily organic milk is not allowed to be homogenized but its still essentially been killed via the pasteurization process.

So again after the milk from the cow has been pasteurized and possibly even homogenized can we really expect it to have any life force left?

Is there a better way to get the calcium we need to keep our bones strong?

Should you and your family drink milk or avoid it?

Milk: to drink or not to drink?
Considering how modern commercial milk is produced and processed, it's no wonder that many of us are intolerant or allergic to it.

An allergic reaction to dairy can cause symptoms like diarrhea, vomiting (even projectile vomiting), stomach pain, cramping, gas, bloating, nausea, headaches, sinus and chest congestion, and a sore, or scratchy throat.

Most people have been so conditioned to believe that the healthy growth of their children's bones is dependent upon receiving calcium from processed cow's milk that they view milk commercials as more of a public service announcement than an attempt by businessmen to sell a product.

My advice is to increase dietary calcium, consider increasing your consumption of green leafy vegetables such as spinach, Broccoli etc. Carrots are also an excellent source of highly assailable calcium.

Milk: Should you give it to your children?

I believe we are meant to drink milk from our mothers and not from another mammal period. My wife (a progressive young medical doctor) and I have never fed our kids dead pasteurized milk.

Furthermore why is it ear specialists frequently have to insert tubes into the ear drums of infants to treat recurrent ear infections?
Unfortunately, most of these specialists don't realize that over 50% of these children will improve and have no further ear infections if they just stop drinking their milk.

We just give our kids ORGANIC meat, fish, eggs, vegetables, fruits, nuts etc washed down with clean water.

Anybody who has seen Anna and Peter run around knows how strong and athletic their little bodies are, they are rarely sick and have never had an ear infection. Is this just coincidence or due to the fact that we feed them well have never given them milk or gluten products for that matter and that we love them to bits?

I would recommend that you as a parent weigh up the evidence for and again drinking pasteurized milk then consider discontinuing milk products for several weeks and then re-evaluate how you feel at that time.

This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream.

Milk don’t be fanatical

I used to drink a large bowl of milk for breakfast and as a snack before I went to bed. It usually also contained some sort of cheap and nasty DEAD breakfast cereal such as corn flakes. Of course even though the breakfast cereal has loads of sugar, that wasn’t enough for me I added loads more extra sugar so much so that I could scrape it off the bottom of the bowl after I had eaten and drunk the rest.

This was the usual routine for the first 25 years or so of my life until I woke up thankfully. Otherwise I would probably weigh 30kg more and if I had not doe so much sport probably be well on my way to diabetes with my poor eating habits!

Therefore I can’t tolerate a lot of milk products. Too many of them too often push me over the line!

But I love ice cream. I mean I really LOVE ice cream.

This together with Dagoba chocolate is virtually the only time I deviate from my usual diet of ORGANIC meat, fish, eggs, vegetables, fruits, nuts etc washed down with clean water. And yes girls and boys that includes steak and vegetables etc. for breakfast!

Here is the point I am trying to make. Last summer I had a wake up call - I ate so much ice cream I pushed myself over the line.

What happened was that the day after eating a LARGE ice cream I would wake up with a blocked nose and felt like I was walking though fog the whole day. The whole day felt hazy.

So to my dismay I had to cut it out all ice cream for several months. In fact I didn’t really want it.

Luckily now as long as I don’t eat it too often and too much I am ok! Its my only vice and you need to live a little. I use the 80/20 rule with 80% being healthy and 20% for fun.

What I am trying to tell you here is of course if you have an allergy then by all means stay away from milk products.

If you don’t have an allergy then its ok to put a bit of milk in your coffee, have some chocolate, a piece of cheese or ice cream etc. Just don’t live off milk and remember:

It takes life to give life!

When you use a milk product always chose the full fat version to the low fat one. The fat is in the milk for a purpose.

In addition most people who cant tolerate milk products are ok with butter this is probably due to butters high fat content.

Milk Conclusion

So the bottom line as far as I am concerned is milk is so popular due to clever advertising campaigns and misplaced advice from health professionals. I personally cant see any health benefits to drinking DEAD pasteurized milk. Can you?

Unfortunately like many things today the health advice we have been given with regards to pasteurized milk has never been properly tested. Nobody to my knowledge has shown that DEAD pasteurized milk from another animal is actually healthy for us or builds healthy bones!

Calves thrive on cow milk. Cow's milk is designed for calves Not you. So I leave the cows milk to the baby cows. Enjoy your mum’s milk for as long as she breast feeds you and if you enjoy a milk product once in a while then don’t have a bad conscience.

Eat your greens for calcium and smile with the knowledge it takes life to give life!

Go on you know what to do I am proud of you ;-)

P.S. If you live in the Copenhagen area and would like to try Raw milk that has not been blasted by high temperatures. In Frederiksberg square you can buy raw milk there. If I lived close by then I would probably buy it once and a while.


Rich Arik wrote this comment:
4/27/2013 5:42:15 AM

Are burritoes "natural." Wine? Coffee? What vegetable or fruit has not been inbred? We drink milk because it tastes great and makes us feel good instantly.
The most nobel prizes go to countries that drink the most milk. People have enough to worry about without being ditractd by the fears of the paranoid.

Rich Arik wrote this comment:
4/26/2013 10:30:20 PM

Are burritoes "natural." Wine? Coffee? What vegetable or fruit has not been inbred? We drink milk because it tastes great and makes us feel good instantly.
The most nobel prizes go to countries that drink the most milk. People have enough to worry about without being ditractd by the fears of the paranoid.

AD wrote this comment:
4/12/2013 9:58:44 PM

Some advice: Frozen/Cold green grapes are similiar to ice cream.

brenda davis wrote this comment:
10/12/2011 1:09:45 PM

thank you for your notes. Going to a meeting tomorrow with the health department. Need to wake them up a bit about what they are feeding the learners from the tuck shop at events etc. wish me luck.

from one trying to change the world

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