How Healthy Is Milk, Actually?

Updated: Mar 3, 2019



It’s an old argument with people on both sides of the isle touting excellent points about milk. But does it do a body good?

Let’s keep in mind that, other than the sugar lobby, the dairy lobby is one of the most powerful in Washington.

So anything bad about milk is instantly whisked away in a flurry of anti-bad lobby-based writings and false research calling out scientists and in some cases attempting to discredit them. That makes finding good information difficult, and believing what is printed even more difficult.

First let’s look at what milk is.

Obviously it comes from a cow, but not all milk does. The American Diabetes Association (ADA) and the US Department of Agriculture (USDA) say we should add milk to part of a healthy diet. But let’s face it, the government have a track record of being wrong or worse yet, misguiding the American public on what is safe or not.

It’s akin to; if you like your doctor you can keep your doctor. The FDA approve harmful drugs that kill thousands every day, the USDA are a self-promoting organization to sell more agriculture and the government food plate (and pyramid) has no idea that saturated fats are healthy and unsaturated fats promote tissue and cell oxidation.

In short, we cannot trust what they say is necessarily true. And we cannot trust that the food plate is healthy, buts that another topic.

The ADA recommends 2-3 servings of low-fat milk (or other low-fat dairy such as cheese or yogurt daily. They say it’s to get a good source of calcium and high-quality protein (the USDA recommend 3 cups a day for those nine and up). The question is, “Why?” Where is their research saying that all humans should drink milk?

So let’s start with milk, the raw product.

If we could buy milk raw it would be a different story, but we cannot. The law states that milk must be pasteurized, which kills most of the nutritional value of milk. But the problems start well before the pasteurization process begins.

The real issue begins with modern feeding methods. Methods that substitute fresh grass for high-protein, soy based feeds. The result is a cow with an abnormally large pituitary gland that can produce 2-3 times more milk than a cow that eats grass. Add to that a large dose of antibiotics and steroids to ensure they stay healthy and we have the beginnings of our recipe for disaster.

Have you heard the term “we are what we eat?” Well, if you feed an animal food that is not nutritious, how can you expect its milk, or meat for that matter, to be nutritious?

You cannot put garbage in then expect high grade nutrition to suddenly manifest in the store bought meat or milk? Put another way, if you ate nothing but doughnuts and Twinkies all day, every day, would you not expect your health to suffer?

So issue number one is the food. The next issue is the milk that we extract from the hyper-producing cow. You see we pasteurize the milk after we milk the cow. This is a process whereby the milk is heated to 145°F (62.8°C) for 30 minutes for a batch process, or 161°F (71.7°C) for 15 sec for a continuous process.

That’s good right? Well, the heat kills all the valuable enzymes. These are things like lactase which helps us digest lactose; galactase for the assimilation of galactose and phosphatase for the absorption of calcium.

In other words, the process of pasteurization destroys the natural enzymes within in that we would need to digest it and absorb its nutrients.

Best case scenario, milk is difficult to digest.

The pancreas does produce these enzymes, but not enough, not all the time and sometimes not at all.

Milk contains fat, and to prevent that fat from collecting at the top of the product we homogenize it. That means that the milk is passed through a fine filter at pressures equal to about 4,000 pounds of force per square inch. This breaks up the fat globules (liposomes) making them much smaller thus causing the milk fat to evenly disperse.

Here’s what we need to understand.

In a perfect world the milk of the cow is delivered to the baby calf. The calf drinks the milk which has more protein in it than we would need but to a growing calf it’s perfect. In a normal environment some of these proteins are lost to digestion, but homogenization ensures that more of them survive. Not only do these proteins survive but the tiny particles of fat and protein can pass through a leaky gut and into the blood.

The body reacts to this as it would any other foreign invader, it produces histamines, which then causes an allergy reaction.

It gets worse though.

Cow proteins resemble human proteins, and this reactive process can cause a full blown autoimmune response, leading eventually to autoimmune disease.

Certainly you need a leaky gut first for this to occur, but the hormones in the milk are for the calf’s hormones to grow, not yours.

Since these growth factors are almost identical to our own, they will affect our own stem cell growth too, healthy ones and unhealthy ones.

Here’s why that matters.

Cancer cells begin as cancerous stem cells. Chemo practices kill only the daughter cells produced by the stem cells, not the stem cells themselves. Too many hormones, especially by another animals hormones cause a disruption in these stem cells and stimulate the production of more daughter cells. In essence we are feeding the cancer.

Get the picture?

The homogenization process also breaks up the enzymes in the milk, which alters their state.

Homogenization causes the enzymes to become smaller but also abrasive. If these abrasive cells enter the bloodstream they can serve to irritate the arterial walls. This irritation triggers inflammation, which in turn triggers a mechanism of protection in which the body produces a layer of cholesterol in order to attempt to protect and repair the walls of the arteries.

Chronic irritation and inflammation however lead to the formation of atherosclerotic plaque, which attracts any excess calcium in the blood, causing the plaque to harden and the artery to become narrow. Eventually this mechanism can increase blood pressure and contribute to blocked arteries.

But, as the saying goes, there’s more; much more.

When we combine this mechanism of arterial destruction with two other phenomena, your health can get much worse, much quicker. First, by avoiding saturated fats, we often turn to vegetable oils, which helps speed plaque formation.

Next we eat sugar and white flour products, which triggers insulin production, another potent arterial irritant.

So, as you can see combined with a high sugar diet and vegetable oils, homogenized milk can produce a rapid acceleration in cardiovascular disease risk.

We could of course remove the butterfat from the milk, and then we would have skim milk.

But without the fat your body cannot actually absorb any of the fat soluble vitamins fortified into milk after processing.

Milk fat by the way is a great source of vitamin A. Without the fat you remove important trace minerals. Your body requires these minerals to allow your cells to produce energy and function properly.

But milk is a great source of vitamin D right?

Not so fast. The vitamin D in milk is synthetic D, and synthetic D is known to be toxic to the liver. Butterfat also contains some pretty impressive anti-carcinogenic properties, also destroyed by pasteurization and homogenization.