The truth is, dairy can lead to countless health issues and, for many, can cause more harm than good, here’s why.
It’s highly inflammatory.
Dairy is one of the most inflammatory foods in our modern diet, second only to gluten. It causes inflammation in a large percentage of the population, resulting in digestive issues such as bloating, gas, constipation, and diarrhea, as well as other symptoms including acne, and a stronger presentation of autistic behaviors.
What is it about dairy that causes an inflammatory response? Is everyone with a dairy sensitivity lactose intolerant? There are two components of dairy that tend to cause issues for people: (1) the sugar and (2) the proteins.
People who are lactose intolerant don’t produce the lactase enzyme, which is required to break down lactose, a sugar found in milk, causing digestive issues whenever they consume dairy products. People who do produce the lactase enzyme but still react poorly to milk are responding to the two proteins found in milk, casein and whey. Casein is a protein with a very similar molecular structure to gluten and 50% of people who are gluten intolerant are casein intolerant as well.
Our bodies like to maintain a neutral pH balance: not too much acidity, not too much alkalinity. Milk, like most animal products, is an acid forming food, meaning whenever you consume dairy, your body must compensate for the increased acidity in order to restore a neutral pH balance.
It does this by pulling from the alkaline “reserves” it keeps on hand in the form of calcium, magnesium, and potassium, that are stored in your bones. Pulling from these reserves weakens your bones, leaving them more susceptible to fractures and breaks, meaning milk might not be such a great preventative tool against osteoporosis as we’re told. In fact, research has shown that countries with the highest rate of dairy consumption also have the highest rate of osteoporosis.
It’s often full of hormones and antibiotics
Many times when people drink milk they’re consuming far more than just milk. American dairy farmers have long been injecting cows with a genetically engineered bovine growth hormone called rBGH to increase milk production. This forced increase in milk production often leads to an udder infection in cows called mastitis, which is then treated with courses of antibiotics, which can make their way into your dairy products.
All of these concerns about the health benefits and safety of dairy can lead to even more questions. Is all dairy bad, are alternative sources of dairy any better? Where will I get my calcium if not from dairy? Let’s take a look at these:
What about goat’s milk and sheep’s milk?
Some people who choose to eliminate cow’s milk from their diet still enjoy goat's or sheep's milk, as they find it much easier to tolerate. Although these have a similar lactose content to cow’s milk (meaning if you are lactose intolerant, they will not be any easier to digest) they do have a different type of casein protein, which makes them easier for casein-sensitive people to handle.
Casein exists in two variants, A1 beta-casein and A2 beta-casein, which are differentiated only by a single amino acid in their protein chains. A2 is considered the original beta-casein because A1 only appeared a few thousand years ago after a mutation occurred in European cow herds, and people react poorly to the A1 beta-casein. Goat’s milk and sheep’s milk lack the A1 beta-casein, which is what makes them more tolerable, but because the A1 and A2 proteins are so similar, these milks can still cause problems for some.
What about organic or raw milk?
If you aren’t casein sensitive, and still want to consume cow’s milk, a healthier and less-chemical laden route to go can be organic or raw milk. These kinds of milk typically come from cows that have not been injected with rGBH and have not been treated with antibiotics, which eliminates the concern that these chemicals will find their way into your milk.
Raw milk, although contentiously debated, does have many health benefits that pasteurized milk lacks. The pasteurizing process, which is intended to kill harmful bacteria, kills many of the helpful enzymes that occur naturally in milk as well. In fact, one of the enzymes present in raw milk that is missing in pasteurized milk is the lactase enzyme, meaning people who are lactose intolerant are actually able to drink raw milk because it contains the enzyme needed to break down lactose their body is unable to produce.
What should you do if you think you're sensitive to dairy?
Ultimately the decision of whether or not to consume dairy rests with you. Try eliminating 100% of dairy from your diet for 30 days and pay attention to how your body reacts. Then try reintroducing dairy in its different forms and sources and notice how you respond.
If you do decide to eliminate dairy, fear not, there are plenty of other natural sources of calcium you can incorporate into your diet!
10 Non-Dairy Sources of Calcium
- Collard Greens
- Enriched rice, almond, hemp and coconut milks
- Sesame seeds