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The public debate over raw vs. pasteurized milk is a great example of what Dr. Campbell describes as “nutrient isolationism.”
The public debate over raw vs. pasteurized milk is a great example of
what Dr. Campbell describes as “nutrient isolationism.” Proponents of raw
milk claim that pasteurization destroys important vitamins, while opponents
worry over the pathogenic bacteria that may be present in raw milk. In a
systematic review of the effects of pasteurization of milk, researchers
concluded the effect on the nutritive value of milk is minimal.[1]
Rather than looking at specific nutrient values in raw and pasteurized milk
to determine whether to consume it, we should be evaluating cow milk as a
whole. Cow milk contains an array of problematic elements that have shown to
be detrimental to health. Milk is species specific. Goat milk, like cow milk
or human milk is adapted to meet the needs of their offspring. The makeup of
milk varies between species, depending on specific needs, for instance,
growing hoofs for cows or softer nails for humans. Though the protein casein
is found in all species of milk, it is found in a much smaller amount in
human milk–about 0.2% by weight in human milk[2] compared to 4% in cow milk
and 3.25% in goat milk.[3]
Consumption of cow milk (even raw) seems to stimulate the production of
IGF-1 (insulin-like growth factor-1) in the bloodstream.
Of most concern is casein, the primary protein in cow milk. The amount of
casein in milk does not change whether the milk is raw or pasteurized.
Casein has been shown to stimulate reproduction of cancer cells in a wide
body of studies that are included in The China Study.[4] Cow milk
consumption is linked to increased risk of hormone driven cancers, like
breast and prostate cancers. This is believed to be true because the
consumption of cow milk (even raw) seems to stimulate the production of
IGF-1 (insulin-like growth factor-1) in the bloodstream.[5] IGF-1 is a
potent prostate cancer stimulus and also contributes to premature puberty in
children.
Finally, cow milk lacks important nutrients that are disease-preventing,
like fiber, and contains cholesterol which can contribute to heart disease.
Casein from cow milk can also interfere with the absorption of iron and
vitamin D in the digestive tract.[6] And consumption of cow’s milk in early
childhood has been under investigation as a contributing factor to type 1
diabetes.[7]
The findings from The China Study indicate that the lower the percentage of
animal-based foods (cooked and raw) that are consumed, the greater the
health benefits—even when that percentage declines from 10% to 0% of
calories.[8] So it’s not unreasonable to conclude that the optimum
percentage of cow milk is zero.
References
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We began this archive as a means of assisting our visitors in answering many of their health and diet questions, and in encouraging them to take a pro-active part in their own health. We believe the articles and information contained herein are true, but are not presenting them as advice. We, personally, have found that a whole food vegan diet has helped our own health, and simply wish to share with others the things we have found. Each of us must make our own decisions, for it's our own body. If you have a health problem, see your own physician.