Major Shift About Whole Milk — Now a Health Food?
For decades, Americans have been told to avoid whole milk due to its saturated fat
content, which has been falsely accused of clogging arteries and causing heart disease.
This guidance goes back to the first edition of the dietary guidelines, issued in 1980, and
most studies performed since then have exonerated full-fat whole milk
Most studies have found that dairy products are associated with lower risks of high blood
pressure, heart disease and Type 2 diabetes, regardless of fat content. And even though
full-fat dairy products have higher calorie content, they don’t appear to contribute to
weight gain either
A 2018 Lancet study found that, compared to those who did not consume dairy (milk,
yogurt and cheese), those who consumed two or more servings per day were 17% less
likely to die from any cause, 23% less likely to die from cardiovascular disease, and 34%
less likely to die from a stroke
Another large-scale trial found those with the highest levels of milk fats in their diet had a
29% lower incidence of Type 2 diabetes
The most ideal choices are products made from raw, unpasteurized milk, as the
pasteurization process destroys many valuable nutrients. Pasteurization also destroys
lactase, the enzyme responsible for the breakdown of lactose. Many people with lactose
intolerance have no problem drinking raw milk, because it has lactase in it
content, which has been falsely accused of clogging arteries and causing heart disease.
This guidance goes back to the first edition of the dietary guidelines, issued in 1980, and
most studies performed since then have exonerated full-fat whole milk
Most studies have found that dairy products are associated with lower risks of high blood
pressure, heart disease and Type 2 diabetes, regardless of fat content. And even though
full-fat dairy products have higher calorie content, they don’t appear to contribute to
weight gain either
A 2018 Lancet study found that, compared to those who did not consume dairy (milk,
yogurt and cheese), those who consumed two or more servings per day were 17% less
likely to die from any cause, 23% less likely to die from cardiovascular disease, and 34%
less likely to die from a stroke
Another large-scale trial found those with the highest levels of milk fats in their diet had a
29% lower incidence of Type 2 diabetes
The most ideal choices are products made from raw, unpasteurized milk, as the
pasteurization process destroys many valuable nutrients. Pasteurization also destroys
lactase, the enzyme responsible for the breakdown of lactose. Many people with lactose
intolerance have no problem drinking raw milk, because it has lactase in it
SSDD
It's easy. If man MADE it... Don't EAT IT!
Start there, get your health back, and keep asking better questions...
They have been poisoning our minds, souls and our bodies for 70 years... They truly hate us!
I gather my own data. I see how long my Great Aunts and Uncles lived without the “help” of modern medicine. And they shoveled down the Bacon and Eggs whole milk and butter. They all made it into their 90s. Their children (boomers) have been kicking off in their 70s. Something is terribly wrong with the food supply.
The reason is that it tastes better. Apparently,My taste buds have more brains than the so called health gods.
The article below, refutes some of what you assert, and adds some of what you left out: " In the United States in 1938, milkborne outbreaks constituted approximately 25% of all disease outbreaks due to contaminated food and water," dropping to 1% post pasteurization.
https://www.sciencedirect.com/science...
People need to learn about the basics of nutrition and then take their own health into their hands. Get a nutritionist's or doctor's recommendations if there is something you are particularly concerned about. But take these "generic" recommendations with a grain of salt.
The basic staple of most civilizations has been grain: primarily wheat and barley. Meat has always been far more expensive in absolute terms and still is. Dairy has long been a far more practical protein source, as is beans. And it's very easy to see this even today when you look at farming costs. According to the USDA, a farmer averages 37.6 bushels of wheat per acre at a max cost of $200 per acre. That's less than twenty cents per bushel. And one can make about 90 one-lb loaves of bread from that bushel of wheat. In contrast, each cow takes up nearly 2 acres for two years, and yields 500 lbs of meat. That same cow costs about $1500 to raise for the two years prior to slaughter. That's $3 per pound compared to a penny per loaf.
Not saying I don't enjoy a good steak, but there's a reason restaurants give you free bread and not free steaks. ;)
You might also want to further investigate dentistry. Teeth tell a lot about diet...