How Pasteurized Dairy Destroys Your Bones From The Inside
Although science has confirmed that store-bought milk causes a wide range of health problems, most parents still believe that their children should drink it before bedtime. Pasteurized milk is in no way good for the bones. The dairy industry made you think the other way, right? Scientists have had enough of the false theory that milk is good for the body.
A recent study involving Swedish participants showed that regular consumption of cow’s milk has a harmful effect on overall health. The results of this research were published in The British Medical Journal.
The study involved 61,433 women aged between 39 and 74, and 45,339 men at the same age. the group of women was tracked for 20 years, and men were observed for 11 years. The results showed that those who drank more cow’s milk were more likely to die or have a bone fracture during the time of the study.
Women experienced greater risk than women, as they drank more milk in order to avoid bone structures induced by osteoporosis.
Those women who had three or more glasses of milk a day experienced two times more chances of dying during the time of the tracking, when compared to those who drink only a glass. When we say ‘a glass,’ it means 200 milliliter serving. These women had also a 16 percent greater risk of experiencing bone fracture in any part of the body.
The link between osteoporosis, bone fractures and milk
In the last 50 years, the dairy industry gave its best in convincing people that pasteurized milk or cheese increase the level of bioavailable calcium, and that claiming is absolutely false. Pasteurization is a process in which calcium carbonate is the only resulting ‘nutrient,’ and it cannot enter the cells without a suitable chelating agent. In this case, the body draws calcium from the bones and tissues so it can buffer the calcium bicarbonate in the blood. Eventually, this process causes osteoporosis.
Pasteurized dairy products does not offer the amount of magnesium that the body needs to absorb the calcium. According to experts, the minimal acceptable ratio of calcium to magnesium is 2 to 1 and preferably 1 to 1. In commercial milk this ratio is 10 to 1. You may drink about 1200mg of calcium every day, but you will only absorb a third or less.
About 99% of body’s calcium reserves is concentrated in the bones. It is responsible for the mechanical rigidity. Pasteurized dairy products are associated with low calcium intake, and the body draws the minerals in order to carry its normal functions. If the skeletal calcium is being pulled out for too long, it causes osteoporosis.
Americans are practically forced to consume their dairy products from the moment they are born, and it is no wonder that they are among the top countries with a high risk of osteoporosis. Statistics shows that the USA, Canada, Norway, Sweden, Australia, and New Zealand are on the top of the list of countries with the highest rates of osteoporosis.
Negative alpha phosphatase test is actually the test for pasteurization. Heating milk at temperatures of 165 degrees or more, along with the entire pasteurization process destroys the enzyme phosphatase completely. Yes, that is the enzyme your body needs to absorb minerals like calcium. Phosphatase is third on the list of enzymes found in raw milk. Those of you who enjoy raw milk more often have an increased bone density. Recent studies have shown that people (animals as well) who drink raw milk have a greater bone density and longer bones, unlike those who drink the pasteurized thing.
Women were made to believe that estrogen makes bones resistant to fractures and prevents osteoporosis. The pharmaceutical industry used this to sell HRT formulas, including Premarin and Prempro. Certain foods can also affect the level of estrogen in human body. Dairy products make 60-70 percent of the estrogen that you get from food. It is all due to the modern factory farming in which cows are continuously milked during their pregnancy. Estrogen in milk increases along with the progress of the gestation. It goes from 15pg/ml to 1000pg/ml.
According to the National Dairy Council, “There is no evidence that protein-rich foods such as dairy foods adversely impact calcium balance or bone health.” But, they also know that this is wrong and explained that, “Excess dietary protein, particularly purified proteins, increases urinary calcium excretion. This calcium loss could potentially cause negative calcium balance, leading to bone loss and osteoporosis. These effects have been attributed to an increased endogenous acid load created by the metabolism of protein, which requires neutralization by alkaline salts of calcium from bone.”
Milk increases the number of inflammatory molecules
Galactose is a product from the breakdown of lactose, the main sugar in milk. It causes severe inflammation and that is the best explanation of the negative effect of dairy. Researchers showed that high amounts of milk increase the number of inflammatory molecules in the urine.
Women who consume lots of cheese and yoghurt experience a lower risk of fractures or death when compared to women who do not eat that much dairy products. This goes in favor of the inflammation hypothesis, because yoghurt and cheese do not contain that much lactose as regular milk.
Insulin-like Growth Factor ONE (IGF-1) is a powerful growth hormone, one of almost 60 hormones. Believe it or not, it is identical in milky cows and humans.
Your food choices can determine the amount of IGF-I in the blood. Diet rich in calories and animal protein increase the level of IGF-I, and milk has a crucial yet terrifying role.
This hormone feeds any type of cancer. In the world of medicine, IGF-I is a great contributor to the unexpected growth and proliferation of breast, prostate, and colon cancer. There is a huge possibility that scientists will reveal the connection between the hormone and every type of cancer. IGF-I is naturally found in every milk. Babies are supposed to grow super fast. Why would anyone on Earth believe that 50% of obese Americans need to grow some more? Unfortunately, consumers cannot give their opinion, because they are not even aware of the problem. Most doctors know nothing as well.
Studies supported by the dairy industry found a 10% increase in the level of IGF-I in adolescent girls from a pint of milk per day and another 10% increase in postmenopausal women from 3 servings per day of fat-free milk or 1% milk.
IGF-I causes unexpected and deadly growth like cancer growth and premature aging. This hormone is one of the mightiest contributors to cancer growth scientists have ever seen. IGF-I stimulates abnormal growth which results in premature aging. Lower IGF-I levels are actually ‘anti-aging.’
The World Cancer Research Fund and the American Institute for Cancer Research published a study according to which the development of cancer is tightly associated with milk consumption.
Pasteurization hides poor quality and destroys vital nutrients and enzymes
Wonder why do people still drink milk? Most of you probably think that pasteurization makes milk safe for consumption. But, heat destroys bacteria and wipes any existing evidence of dirt, pus and unhealthy dairy practices. Producers would spend less if they sell dirty milk and use heat to destroy the bacteria, than to keep their cows healthy and maintain farms clean. Pathogens are destroyed through a process of clarification, filtering, bactofugation and two deariation methods. Each of the procedures uses heat ranging from 100-175 degrees Fahrenheit.
Heat treatments actually mask the truth about the product. When treated with heat, you cannot notice the pus, manure and debris. According to Consumer Reports, 44% of 125 pasteurized milk samples had about 2200 organisms in one cubic centimeter. There is nothing tasty about fecal bacteria and coliforms, do not you agree?
The process of pasteurization destroys vitamin C as well. It damages water soluble B vitamins. These facts deprive milk from its nutritional value. Pasteurization also makes minerals unavailable to the body. This process also triggers the occurrence of the Maillard reaction. It is a chemical reaction that occurs between protein and sugar during an excessive exposure to high heat. This browns and discolors milk.
Pasteurization destroys enzymes, protein, antibodies and good hormones, and all you get is ‘lifeless’ milk. Milk enzymes ease the digestion of lactose and both milk proteins and enzymes aid in the absorption of vitamins. When the protective enzymes in milk remain inactive, the product is more prone to spoiling.
In other words, pasteurized milk is not safe and fit for consumption. It cannot help you maintain health at optimal level, nor help you recover from a disease. This kind of milk has no nutritional value. Consider other alternatives like coconut milk, nut milk, and hemp milk. These are lot better than cow’s milk when it comes to nutrition and health benefits.
Source: Best Healthy Guide