Whole cow’s milk contains too little iron, retinol, vitamin E, vitamin C, vitamin D, unsaturated fats or essential fatty acids for human babies.

Whole cow’s milk also contains too much protein, sodium, potassium, phosphorus and chloride which may put a strain on an infant’s immature kidneys. In addition, the proteins, fats and calcium in whole cow’s milk are more difficult for an infant to digest and absorb than the ones in breast milk. The high amount of phosphorus in cow’s milk interferes with calcium absorption. Aging magnifies the problem, so the older you are the less calcium you are going to get from milk. The high acid in milk withdraws calcium from bones to balance the pH in the blood – animal protein draws calcium from the body into the kidneys leaving calcium deficient bones and increased kidney stones.

The enzyme lactase that is located in the villus enterocytes of the small intestine is responsible for digestion of lactose in milk. Lactase activity is high and vital during infancy, but in most mammals, including most humans, lactase activity declines after the weaning phase. It is suggested that this enzyme vanishes from most humans around the age of four. In some humans, lactase activity persists at a high level throughout adult life, enabling them to digest lactose as adults.

In cow’s milk, approximately 82% of milk protein is casein and the remaining 18% is serum, or whey protein. The difference between whey and casein is how they’re digested and how they react in the body. Whey protein is digested quickly and absorbed rapidly into the bloodstream causing a rapid increase in insulin. This process stimulates IGF-1 (insulin growth factor) which has been found to create new cancer cells and proliferate cancer cell growth.  Digestive enzymes can break casein down into peptides. Although they have not yet been proven to be formed in the human digestive system, there are associations between serum levels of β -casomorphins and the risk of sudden infant death syndrome, histamine release, stimulation of food intake, specifically high-fat foods, and lymphocytosis.

Among the caseins, beta casein is the second most abundant protein. Different mutations in bovine beta casein gene have led to 12 genetic variants and out of these, A1 and A2 are the most common. β-casomorphine-7 (BCM-7) derived from A1 milk has been implicated in potential risk of human ischemic heart diseases, insulin-dependent diabetes, atherosclerosis, sudden infant death syndrome, autism and schizophrenia and it can potentially affect numerous opioid receptors in the nervous, endocrine and immune system. It is also known to be an oxidant of low dietary lipoproteins (LDL), and oxidation of LDL is believed to be important in formation of arterial plaque.

A broad range of studies from American and European investigations has shown reduction in autistic and schizophrenic symptoms with decrease in A1 milk intake. Further, animal trials have also supported the linking of type-1 diabetes to milk exposure in general and A1 beta-casein in particular. On the other hand it is reported that populations, which consume milk containing high levels of β-casein A2 variant, have a lower incidence of cardiovascular disease and type-1 diabetes. [If you really “must” drink milk, buy the A2 variant].

Consumption of dairy products, particularly at age 20 years, was associated with an increased risk of hip fracture in old age. [“Case-Control Study of Risk Factors for Hip Fractures in the Elderly”. American Journal of Epidemiology. Vol. 139, No. 5, 1994].

More studies found that those who consumed the most calcium from dairy foods broke more bones than those who rarely drank milk. This is a broad study based on 77,761 women aged 34 through 59 years of age. [Source: Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. American Journal of Public Health. 1997].

The very first step to start eliminating Rheumatoid Arthritis symptoms is to avoid milk. Milk is one of the most allergy-forming, intestine-ruining, acid forming things you could put into your precious body. [Source: Clint Paddison Program For Rheumatoid Arthritis].

Lactose intolerance is one of the most common food intolerances, affecting up to 65% of the world’s adult population. In most of the world’s population, lactase transcription is down-regulated after weaning, resulting in diminished lactase expression in the small intestine, which causes the common symptoms of adult-type hypolactasia** – or lactose intolerance. Analysis of 866 children showed evidence that the lactase persistence/non-persistence polymorphism began before 5 years of age. Genetically programmed down-regulation of the lactase gene is detectable in children from the second year of life, although the onset and extent are somewhat variable. Many people choose to completely cut out dairy as a way to avoid the gastrointestinal symptoms that frequently come along with eating dairy foods.

**Hypolactasia is a deficit of lactase in the intestinal mucosa. Lactose malabsorption is the incapacity of the intestinal epithelium to absorb lactose. Lactose intolerance refers to the development of gastrointestinal symptoms following the ingestion of milk or dairy products.

Some population segments exhibit lactase persistence resulting from a mutation that is postulated to have occurred within the past 5,000–10,000 years, consistent with an advantage to lactase persistence in the setting of dairy farming coinciding with the rise of cattle domestication; the signals of selection are among the strongest yet seen for any gene in the genome. This mutation has allowed almost half of the world’s population to metabolize lactose without symptoms. In most human populations, the ability to digest lactose contained in milk usually disappears in childhood, but in European-derived populations, lactase activity frequently persists into adulthood (Scrimshaw and Murray 1988).

The American Academy of Pediatrics, the World Health Organization, the National Health Service Choices UK, and the National Health & Medical Research Council in Australia recommend waiting until 6 months to introduce baby food.

Conclusions

Controversy about breastfeeding and cow’s milk, this last one sustained by its industry lobby, has been going on for decades.

The May 2012 cover of Time magazine has caused outrage under the headline “Are you mom enough”? A young woman (Jamie Lynne Grumet) is pictured having her left breast suckled by her son Aram, aged almost four.

Breastfeeding in the second year (12-23 months), 448 mL of breastmilk provides:

• 29% of energy requirements
• 43% of protein requirements
• 36% of calcium requirements
• 75% of vitamin A requirements
• 76% of folate requirements
• 94% of vitamin B12 requirements
• 60% of vitamin C requirements                        — Source: Dewey 2001

Which, as it happens, is very much in contradictions with “celebrities” like Annabel Karmel (MBE ?), author of books like “Quick & Easy Weaning” (how to become a lazy mum and raise stupid children – is my comment), she suggests introducing “food” at 17 weeks.

In March 2011, ice cream made from breast milk was removed from a central London restaurant on health grounds following complaints by members of the public – Westminster Council officers removed the product to make sure it was “fit for human consumption” (??)

In November 2016, PETA tricked bystanders into drinking ‘dog’s milk’! (Videos on YouTube).

Worth a few thoughts like why is cow’s milk better than dog’s milk in principle?

Some, but a smaller percentage, of humans have evolved to “digest” cow’s milk, nevertheless the milk industry is doing everything possible, adding lactase or else, to ensure that we digest something that is unnatural and unhealthy for human consumption.

Atherosclerosis, osteoporotic fractures and molecular mimicry in rheumatoid arthritis has been identified connected to cow’s milk consumption – yet, we are told that milk is “good for us”!? Milk infant formula is worth $11.5 per year and the UK milk industry is worth £4.6 billion ($27 billion in USA) – or $442 billion – globally.

Similar to Big Pharma (see my article) may it be that revenues have something to do with what we are told is good for us and what is not?

 

Article by A B M Procaccini – Naturopathist