It seems like the debate over whether or not drinking cow's milk is bad for humans has been going on for years. I have read much on both sides, but I can't seem to find a definitive answer. Have there been any peer-reviewed studies showing that cow's milk is harmful to humans?
Personally I don't drink it because I find it disgusting.
cow's milk is horrible. Cows are weak. Thank about it, when was the last time you saw a cow run down prey? The fact is you should be drinking Leopard's Milk if you want strong bones. Every friday I go out and catch 6 or 7 leopards and milk them.
Dag, I thought this was going to be a debate about raw milk, which is AWESOME.
I drink a big cold glass of 2% before bed every night. It's great. Funny, I never could stand milk until my mid 20s, when all of a sudden I acquired a taste for it and fell into this nightly routine.
Most of the world's adult inhabitants cannot metabolize lactose. White people are pretty much the only folks who can, and even among us, the percentages are pretty low. I feel pretty fortunate.
If you can stomach it, drink up!
I drink a ton of cow's milk.
It's great.
Thank you Louis Pasteur.
American milk has a lot of chemicals. If you're in Western Europe it's very good for you.
People of european descent make up the majority of humans with a natural gain of function mutation that allows for digestion of lactose. However we are not the only ones, as you describe. In addition to the central european locus, there were also two african loci in which similar gain of function mutations that allows for lactose digestion. One of those loci was in the Rift Valley area. I forget where the third was exactly, but I think ver southern africa, iirc.
dean moriarty wrote:
Dag, I thought this was going to be a debate about raw milk, which is AWESOME.
Agreed! Once I went with raw milk route with a local farm, I never looked back on processed milk again, even the organics ones. I never knew raw milk could taste that good but be warned, it's dangerously high in saturated fats. I try to drink it in moderation and use my running regime to offset the cons of raw milk. Been doing it for past four months and no complaints!
The Stache wrote:
People of european descent make up the majority of humans with a natural gain of function mutation that allows for digestion of lactose. However we are not the only ones, as you describe. In addition to the central european locus, there were also two african loci in which similar gain of function mutations that allows for lactose digestion. One of those loci was in the Rift Valley area. I forget where the third was exactly, but I think ver southern africa, iirc.
That's interesting. I definitely was making a pretty broad generalization, and after I posted that, I actually thought about an old Kenyan friend of mine who happens to drink a lot of milk.
Milk sucks...as they say.
We were not meant to eat (or drink) any part of other animals. We are herbivores.
Do a little research on our teeth.
Start by reading "The China Study"
Then really dig your heels in a learn about good nutrition...
http://www.purewatergazette.net/milksucks.htm
http://www.stevepavlina.com/blog/2005/09/are-humans-carnivores-or-herbivores-2/
Constant 'dieters' love to have low fat milk because it takes no effort. They then continue to stuff their faces with biscuits and chocolate while the difference they have gained from having low fat milk in their coffee is non existent
When I was running I used to drink at least a pint every day. I would drink it after running though, not before. Your dietary requirement of fat is much more than the 4% that is in normal milk
Interesting article. Only identifies two independent adaptations but not a comprehensive overview of the subject either.
Beware listeria, brucellosis, tuberculosis, etc..Especially brucellosis as that is particularly nasty The symptoms are like those associated with many other febrile diseases, but with emphasis on muscular pain and sweating. The duration of the disease can vary from a few weeks to many months or even years. In the first stage of the disease, septicaemia occurs and leads to the classic triad of undulant fevers, sweating (often with characteristic smell, likened to wet hay) and migratory arthralgia and myalgia. In blood tests, is characteristic the leukopenia and anaemia, some elevation of AST and ALT and positivity of classic Bengal Rose and Huddleson reactions. This complex is, at least in Portugal, known as the Malta fever. During episodes of Malta fever, melitococcemia (presence of brucellae in blood) can usually be demonstrated by means of blood culture in tryptose medium or Albini medium. If untreated, the disease can give origin to focalizations or become chronic. The focalizations of brucellosis occur usually in bones and joints and spondylodiscitis of lumbar spine accompanied by sacroiliitis is very characteristic of this disease. Orchitis is also frequent in men.
D of D wrote:
dean moriarty wrote:Dag, I thought this was going to be a debate about raw milk, which is AWESOME.
Agreed! Once I went with raw milk route with a local farm, I never looked back on processed milk again, even the organics ones. I never knew raw milk could taste that good but be warned, it's dangerously high in saturated fats. I try to drink it in moderation and use my running regime to offset the cons of raw milk. Been doing it for past four months and no complaints!
maybe from the big corps but I live rural and it's so fresh and so clean here, baby.
◦A conventional animal has been genetically modified in breeding, thus becoming an animal that could never occur naturally.
◦A conventional animal is injected with growth hormone and antibiotics, meaning that the meat we consume is then loaded with these drugs.
◦An organic animal is given no drugs, so its meat is drug free.
◦A conventional animal is not allowed to roam freely or exercise normally, thus creating an incredibly toxic animal that is unnaturally obese and diseased.
◦An organic animal is allowed to roam naturally, grows at its normal rate, and is not loaded with toxins or diseases.
◦A conventional animal is fed an unnatural diet of chemicals and feed that it would never eat naturally. Conventional cows, for example, are also fed ground up cow parts, pig parts, goat parts, and horse parts. Many of these ground up animal parts are from diseased, sick animals that are not fit for human consumption. Keep in mind the cow is a vegetarian and is not designed to be eating ground up diseased animals.
◦A grass-fed organic cow eats grass as it would in nature, and the grass has not been laced with chemical fertilizers, herbicides, and pesticides.
◦A conventional animal is slaughtered by being shot in the head with a bolt. The animal experiences incredible pain and trauma. Adrenaline, which is highly poisonous, permeates the animal's tissue. The blood, which is loaded with toxins, also permeates the issue. The trauma causes the energy field in and around the animal to become highly negative. The animal usually dies in its own urine and feces.
◦An organic animal, that is also kosher, is killed in the most humane way possible, by slicing its throat. The animal experiences no pain, is immediately drained of all the blood, its internal organs are inspected to make sure the animal is 100 percent healthy, and the tissue is salted to draw out any blood and kill any bacteria.
◦A conventional animal is usually aged, which means the animal flesh is hung in a dark room and allowed to rot. A green mold covers the rotting animal flesh. This green toxic mold is bacteria that tenderizes the meat, but also fills the meat with more toxic poisons.
◦Organic kosher meat is not aged.
Many conventional meat and poultry products are sprayed with dangerous chemicals to kill bacteria. Some are irradiated, wiping out the natural life force energy and, as evidence by Kirlian photography, leaving the energy field around the meat highly toxic to humans. When I learned about this, I decided to eat only kosher organic meat. For 30 days, every day, I ate some kosher organic meat. I tried to monitor if I felt any difference. I could not detect anything specific or dramatic. I wasn't convinced that it was such a big deal. I decided to throw a barbeque and invited several of my friends over to my home. I went to the butcher and bought the absolute best, highest quality steaks made-conventional, Black Angus aged steaks. The best money can buy. I cooked the steaks and served them to my guests. Each person raved about how delicious and tender the steaks were. Some said they were the best they had ever eaten. I took one bite of mine and felt very odd. It was if I was eating some "bad meat". I looked around at everyone else devouring their steaks and enjoying the delicious flavor. I asked my friend to taste my steak. He loved it. So I took another bite. As I chewed and swallowed the meat I began to feel funny. Perspiration started on my forehead, I got pale, and my stomach felt very nauseous. I excused myself, went to the bathroom and threw up.
What had occurred was that for 30 days I only ate pure non-toxic, undiseased meat. Eating this highly toxic meat caused me to get sick, because I had eaten only clean meat for so long my body had immediately rejected the toxins. This is why people in Mexico, for example, can drink the diseased toxic water and show no signs of illness. But if an American were to drink the same water, they would get violently ill. Your body does create a tolerance to poisons. The bottom line is, chicken, duck, lamb, beef, and goat are all fine as long as it is organic and kosher. It is hard to find organic kosher products in stores.
◦Do not eat homogenized and pasteurized dairy products
All dairy products are not created equal. Today's milk, cheeses, and other dairy products are radically different in nutritional value and chemical composition than they were 50 years ago. American dairy products are also vastly different than dairy products in other countries. Have you ever noticed that butter from France tastes different from butter from America? Have you noticed that the same kind of cheese tastes different depending on what part of the country or world in which it was produced?
There are vast differences in dairy products due to multiple factors. These differences mean that the dairy products affect the body in vastly different ways. Example: raw milk that has not been pasteurized or homogenized, that came from a cow that was organically raised, was free-roaming, grass fed, not given antibiotic or growth hormone injections, will affect the body much differently than milk coming from a genetically modified cow that has been given antibiotic and growth hormone injections, never allowed to roam, is fed chemically laced growth enhancing feed, and has been pasteurized and homogenized. The problem occurs when studies are conducted and researchers do not use raw organic milk. They use the chemically laced, pasteurized and homogenized milk. If they were to conduct the studies comparing organic raw milk versus the supermarket variety, we would see dramatically different results. The bottom line here is the standard supermarket variety of milk and dairy products are very unhealthy. Homogenization makes the dairy products scar the arteries in your body and is a leading cause of heart disease. Organic raw, unpasteurized, unhomogenized milk, cheese and dairy products are incredibly healthy. Remember, science is not better than nature. When man gets involved and changes things from its natural state to increase profits, the food no longer is "real"; it becomes a man-made look-alike imitation.
So let me offer a summery of the posts so far:
* Some people like milk and think it is good for you.
* Some people don't like milk and think it's bad for your and/or unnatural.
* There is no known peer-reviewed study that shows cow milk is bad for humans.
* I can't proof read. (Save it, grammar police.)
* You apparently can't google either.
seriously, dude, you come here for peer-reviewed studies on milk consumption?