Namaste ! Hope you are all doing well. Today I will cover some of the lesser-known aspects of dairy as a food & as an industry.
I am attaching below, the link of an article written by a Cancer-care center in Arizona, US. You might wonder why an article on milk is seen in a cancer center! Yes, this something to wonder, and maybe worry about as we shall soon see. This center is founded by Dr. Thomas Lodi and his biography is available on the site. Let me pick two items from that article to highlight inline here.
Table clearly brings out the intuitive understanding that cow’s milk is meant for a calf to grow to 500lbs and not a human to grow to 170 lbs.
Second, I will just quote what Dr. Neal Barnard says in the article. Dr. Barnard’s work is available widely, just google it.
“A cup of cow’s milk contains about six grams of casein,” writes Barnard. “Skim milk contains a bit more, and casein is concentrated in the production of cheese. A one-ounce slice of cheese holds about 5 grams of casein, and each of those grams holds millions of individual casein molecules…….The problem with milk is not simply its casein–that’s the part that produces the casomorphin opiates. The nutrient” package” in milk–loads of sugar (lactose), animal protein, and fat–triggers the production of IGF-I in the body, and that may be the reason it is linked to certain forms of cancer.”
Read it all here: https://www.anoasisofhealing.com/casein-a-friend-or-foe-part-1/#
The nutritional profiles of human milk & bovine milk are very different. Why do we still think that a human adult consuming bovine milk promotes health?
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