What baggage comes along with the calcium in milk?
A dairy-free diet may improve acne vulgaris.
Harmful, harmless, or helpful? Overall, harmful.
The number one source of calcium in the American diet is dairy products. The number one source of saturated fat, however, is also dairy products. The number one allergen in the American food supply as well. So yes, cow's milk represents a substantial source of calcium, but it all depends on what baggage you want with your calcium.
The calcium in dark green leafy vegetables like kale, broccoli, bok choi is absorbed about twice as well as the calcium in milk—and you also get as a bonus: fiber and folate, iron and antioxidants, and bone health superstar vitamin K—you won’t find any of this stuff in milk. What you will get as a bonus to the calcium in milk is saturated butterfat, cholesterol, lactose and antibiotics, pesticides, pus, and manure
Don’t believe me? When scientists test pasteurization protocols they have to take into account the manure: Heat inactivation in milk contaminated with infected feces. To replicate what happens in the industry naturally: High concentrations of feces from diseased cows were used to contaminate milk.
Whole new meaning to the term, chocolate milk.
There was even a pus study this year! In the Journal of Dairy Science they asked the age-old question, “can you taste the pus?” The United States has the highest allowable pus concentration in the world—can have over 300 million pus cells per tall frosty glass. The industry, however, has always argued that it doesn't matter how inflamed and infected the udders of our factory farmed dairy cows are, because of pasteurization—it’s cooked pus, so there’s no food safety risk.
What these researchers did, though, was to see if you can taste the difference. They made two vats of cheese—one from high pus milk and the other conforming to the more stringent European standards. And lo and behold not only could you taste the difference, but the “now with less pus” cheese evidently tasted significantly better.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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J. L. W. Rademaker, M. M. M. Vissers, and M. C. T. Giffel. Effective heat inactivation of mycobacterium avium subsp. paratuberculosis in raw milk contaminated with naturally infected feces. Appl. Environ. Microbiol., 73(13):4185-4190, 2007.
P. C. B. Vianna, G. Mazal, M. V. Santos, H. M. A. Bolini, and M. L. Gigante. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. J. Dairy Sci., 91(5):1743-1750, 2008.
For some of the latest videos on calcium in cow’s milk versus calcium in plant-based foods:
Alkaline Diets, Animal Protein, & Calcium Loss
Calcium Absorption: Soy Milk Versus Cow Milk
New Mineral Absorption Enhancers Found
And for some of the latest videos on the health risks of dairy consumption:
Dairy Estrogen and Male Fertility
Trans Fat In Meat And Dairy
Preventing Alzheimer’s Disease with Diet
Carnitine, Choline, Cancer and Cholesterol: The TMAO Connection
Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on dairy. Also, there are 1,449 other subjects covered in the rest of my videos--please feel free to explore them as well!
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