People aren’t Made to Consume Dairy
Although there is no evidence, there is a theory that says that the first domesticated animals that gave us milk- were goats, most likely in the present Iraq and Iran now 10.000 years. In about the same period have been domesticated and aurochs, ancestors of modern mammals, wild cows with long horns. Their milk though could not be digested for another thousand years until some people have undergone a genetic mutation and it gave them persistence to lactose.
Proponents of milk consumption in the industry of today say that milk and dairy products (butter, cheese, etc.) were produced in the human diet since time immemorial, mentioning references to ‘ milk and honey ‘ in The Old Testament of the Bible.
Although it is possible to be true, at least in terms of references in the Bible, this explanation omits a significant detail-milk consumption began only because of a genetic accident that took place in human evolution and this accident has affected only a small minority of inhabitants of Earth now about 6.000 years.
“Just from a genetic abnormality milk has become a basic food in Northern Europe and in North America,” Discover magazine noted in an analysis conducted in 2000 over milk and nutrition. “The nature of preparing young people for normal pig rearing before adulthood by reducing the production of the enzyme that breaks down lactose and lactose IE. But a genetic mutation inherited from descendants of Northern Europeans people stop the process to reduce the production of this enzyme.
Nowadays the majority of adults from all over the world, especially in Asia and Africa, still cannot absorb sugar from cow’s milk-lactose without severe physical symptoms.
People aren’t made to consume dairy. We were not built to eat milk from other species besides our own. The reason is that nature has created a different composition of breast milk, depending on the species, after their own nutritional needs.
Diabetes is another example. There are studies that prove that, in Finland, where consumption of cow’s milk and dairy in particular generally has a long tradition, type 1 diabetes is 36 times more present than in Japan, where dairy farming, were never a staple food consumed in the traditional model. This distinction obvious should give thought to any consumer of cow’s milk.
And in cultures where milk is consumed may refer to a pattern of when consumers compare the health of dairy and animal products with those who are not consumers of such products. In a study conducted in 2010 in the US were being monitored 85.168 women (between the ages of 34 and 59 years) over a period of 26 years and 44.548 men (between the ages of 40 and 75 years) for a period of 20 years all the participants, without heart disease, cancer, or diabetes. Have been taken into account the arrangements low carbs, or on the basis of animal products (with emphasis on the sources of animal fats and proteins, including dairy) or on the basis of plant products (with an emphasis on vegetable sources of fat and protein), based on food frequency questionnaires.
The study concluded: “Diets on low carbs based on animal products has been associated with higher mortality in both women and men, while diets based on vegetable products with low carbs was associated with a mortality rate of various reasons and due to the much lower cardiovascular disease. “A European study that published data in 2013 had similar results. Using information from study participants, 23,531 we analyzed associations between 45 different foods and risk of incidence of a large variety of major chronic diseases, namely cardiovascular disease, type 2 diabetes, and cancer. The researchers concluded: “A higher consumption of milk with low fat, butter, red meat and the sauce was associated with higher risk of chronic diseases.”
Proof of links between milk consumption and risk of stroke was inconclusive, some results have shown a possible risk, while others have found no connection.
The key to a correct answer can be found in the synergistic interactions between certain ‘ nutrients ‘ in dairy and other foods combined with dietary habits which make up the health problems.
For example, a study from Finland in 2009 looked at the association between milk consumption and risk of stroke in men 26.556 Finnish smokers between the ages of 50 to 69 years, without any medical history of stroke. They also completed a questionnaire of food frequency. Researchers have come to the following conclusions:
“We have noted the positive association between the consumption of whole milk and the risk of intracerebral hemorrhage, as well as between consumption of yogurt and subarachnoid hemorrhage. According to the results, the consumption of certain milk products may be associated with the risk of stroke. “
More and more medical studies show clearly and convincingly that there is a relationship between the consumption of dairy products and more and more chronic diseases that afflict humanity. All start with the cocktail of substances naturally present in milk.
Dan Winters, Gary Tannhauser, Will Hively. “Worrying About Milk.” Discover. August 2000.
Shelton, Herbert M. The Hygienic System, pg. 172 (Dr. Shelton’s Health School: 1947.)
Clavano NR. “Mode of Feeding and its Effect on Infant Mortality and Morbidity.” J Trop Ped. 1982;28(6):287–293.
Victora CG. Et al. “Evidence for protection by breastfeeding against infant deaths from infectious diseases in Brazil.” Lancet. 1987 Aug 8;2(8554):319–22.
Ford, RPK. Et al. Int J Epidemology. 1993;22(5):885–890.
Ibid. Dan Winters.
Campbell, T. Colin. The China Study. 2006 (BenBella: Dallas).