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 OU COMMENT L' INDUSTRIE LAITIERE VOUS ABREUVE DE MENSONGES...
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When Friends Ask: “Why Don’t You Drink Milk?”

Nutritionally speaking, dairy foods are essentially “liquid meats”—but worse, because people drink milk, and eat cheese, guiltlessly—often thinking “milk makes my bones unbreakable, helps me lose weight, and makes my skin as soft and beautiful as a baby's tush.”  In their haste to sell products, the dairy industry has created an obsession over calcium that has become, in effect, a major contributor to the suffering and death of more than one billion people annually on Planet Earth from diseases of overnutrition—obesity, heart disease, stroke, arthritis, and diabetes.

In the late 1970s when I was developing the McDougall Diet—after reading the bulk of the nutritional science published since the early 1900s—I came to the conclusion that starches, vegetables and fruits were ideal for human nutrition.  I then asked myself, what would be gained and lost by adding other food categories (dairy, meats, poultry, fish, free-oils, sugars, etc.) to this elemental foundation?  In the case of dairy foods, I quickly eliminated the “calcium advantage” because Nature packaged her foods so efficiently that developing a disease due to calcium deficiency is nearly impossible on a diet of plant foods (See last month’s newsletter—February 2007). 

After almost three years of exhaustive research I concluded: adding dairy foods to my original plant-food-based diet would only supply more calories, fat, animal protein, cholesterol, sodium, microbes, and chemical contamination—ingredients that were making most of my patients ill in the first place.  In the final analysis, I found myself unable to discover any reasons to add dairy into the McDougall Diet—the hazards weighed heavily and any benefits were overstated, or blatantly falsified.  Yet the drone from the dairy industry’s propaganda continues three decades later.  I am the uncommon voice out there in the wilderness; people tired of listening without questioning will find my analysis of some of the dairy industry’s most familiar messages refreshing.

Dairy Products Taste Delicious—Actually the Additives Do  

The National Dairy Council refers to their products as “Nutritious and Delicious.” Undoubtedly, consumers love ice cream, cheese, yogurt, and butter.  But the reason is, they are loaded with sugar and salt; otherwise no one would eat them. The National Dairy Council knows the importance of adding sugar and other flavorings, reporting, “Studies show that elementary school kids drink 28 percent more milk when offered in “cool” flavors and packages.”¹  When I was a child, my school required all students to drink milk daily. A small carton of white milk was 2 cents and chocolate was 3 cents.  I always splurged, because I gagged from the taste of white milk.  The reason plain milk is at all palatable is because it naturally contains about 30% of its calories as sugar (lactose).  Chocolate, strawberry, and other flavored milks contain additional sugar. The more sugar, the greater the attraction to dairy; witness ice cream with 52% of the calories as sugar.

My patients taught me how really disgusting basic dairy foods taste.  During my residence training in the mid-1970s, I cared for people with kidney failure, who were required to be on very salt-restricted diets.  One of my duties was to recommend they eat salt-less butter and salt-less cheese.  Their response was, “Doc, I can’t eat a glob of greasy lard.”  Without the salt, these yellow blocks of fat are unpalatable. 

Adding salt and/or sugar to enhance the taste of potatoes, beans, rice, vegetables and fruits would be a much healthier and tastier choice, rather than mixing it with all that fat found in dairy products.

Dairy Products Build Bones - Actually They Damage Them, Too

The National Dairy Council writes, “A large body of scientific research collected in recent decades demonstrates that an adequate intake of nutrients (e.g., calcium) from dairy foods such as milk, cheese, or yogurt positively affects bone health by increasing bone acquisition during growth, slowing age-related bone loss, and reducing osteoporotic fragility fractures.”²  The truth is dairy products can have bone-growth-stimulating effects.

The primary biologic purpose of cow’s milk is to cause growth—from a 60 pound calf to a 600 pound cow in less than 8 months. This “miracle-grow” fluid has several qualities that help accomplish this feat. Cow’s milk is 50% fat, providing 600 “growth-supporting” calories per quart.³ Cow’s milk also has high concentrations of protein, potassium, sodium, calcium, and other nutrients to sustain rapid growth.  (In comparison, these nutrients are at a three to four times lower concentration in human milk than cow’s milk.³)

Dairy foods increase growth hormones:  In addition to calories and nutrients to support growth, cow’s milk increases hormones that directly stimulate the growth of the calf. The most powerful of these hormones is called insulin-like growth factor-1 (IGF-1).  When cow’s milk is fed to people, IGF-1 levels also increase.  Studies funded by the dairy industry show a 10% increase in IGF-1 levels in adolescent girls from one pint daily and the same 10% increase for postmenopausal women from 3 servings per day of nonfat milk or 1% milk.^4,5 This rise in IGF-1 level is an important reason for the “bone-building” effects of cow’s milk.

IGF-1 promotes undesirable growth too—like cancer growth and accelerated aging. IGF-1 is one of the most powerful promoters of cancer growth ever discovered for cancers of the breast, prostate, lung, and colon.⁶  Overstimulation of growth by IGF-1 leads to premature aging too—and reducing IGF-1 levels is “anti-aging.”⁷

Dairy Foods Raise Estrogen: The message that estrogen builds fracture-resistant bones (prevents osteoporosis) has been hammered into women’s minds over the past 4 decades by the pharmaceutical industry, selling HRT formulas, such as Premarin and Prempro. Food also raises estrogen levels in a person’s body—and dairy foods account for about 60 to 70% of the estrogen that comes from food.⁸  The main source of this estrogen is the modern factory farming practice of continuously milking cows throughout pregnancy.^8,9  As gestation progresses the estrogen content of milk increases from 15 pg/ml to 1000 pg/ml.

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