Life Balances -- Why Milk?

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Why Milk?

Drink milk? Few food topics create a bigger firestorm of controversy than drinking milk. Milk has been accused of causing everything from mucous to cancer. Milk is commonly thought of as an allergy food causing skin irritations, stomach aches, gas, and bloating. People believe they are lactose intolerant or think their children have more health and behavior problems as a result of drinking milk.

The reality is that milk can contribute to these commonly reported symptoms. Milk sensitivities occur when there are imbalances in a person's blood chemistry specifically related to solubility (pH), calcium, and vinegar (acetic acid). A blood test would identify the imbalances. Once the imbalances are identified, diet can be altered and supplements used to correct the problems. The Life Balances Health Program is designed to provide the buffers to make the nutrients go in correctly with minimal side effects. Correcting these imbalances will eliminate milk sensitivities. Drinking milk is a fundamental part of building body chemistry correctly.

As everyone knows, milk contains calcium, an essential mineral. It also contains phosphorus, sodium, potassium and protein in ratios that delivers these nutrients properly. Bones and teeth are made of calcium, phosphorus, minerals, and protein bonded in a unique package. Milk delivers calcium and these other minerals encapsulated along with protein directly to the bone. No other food or supplement delivers this combination of nutrients correctly in such a usable form.

What About Calcium Supplements?

Calcium supplements do not deliver calcium without negatively impacting the solubility of other nutrients including the calcium, itself. Calcium is a cation which means, on a pH scale, it is alkaline. Calcium supplements are made from inorganic forms of calcium which tend to increase alkalinity. Calcium carbonate, for example, is often used as a calcium supplement and antacid. Continual use will create excessive alkalinity in the body affecting the solubility of other nutrients such as iron, magnesium, and manganese. In addition, the calcium itself does not get absorbed properly because it lacks the pH needed to become soluble in both bones and tissues.

In milk, calcium is encapsulated with protein which is acidic. The protein neutralizes the alkalinity of the calcium allowing the proper absorption of all the nutrients to bone and tissue.

Inorganic calcium derivatives such as calcium carbonate, calcium benzoate, calcium citrate, and calcium chloride are used as dietary supplements, antacids, food additives and preservatives. These inorganic calcium sources contribute to calcium deposits, kidney stones and other ailments related to improperly absorbed calcium.

Beware of getting this inorganic calcium from unexpected sources. Breath mints and any candy with a white, chalky texture or coating has calcium carbonate. These breath mints and candy have no nutritional value and are truly unnecessary. Is minty breath really worth creating havoc in your body chemistry? Watch the ingredients in bread, also. If you see two or more calcium derivatives in the ingredients, find another brand. Also, avoid other foods enriched with calcium, such as orange juice. Ingesting regular amounts of these types of inorganic calcium will create problems with pH and calcium absorption.

So, milk delivers the nutritional goods without creating serious imbalances in body chemistry. The American Medical Association, American Dietetic Association, and the National Osteoporosis Society all recommend dairy calcium as the most important source of calcium.

What About Other Dairy Calcium?

Milk is the best source in that the ratio of nutrients is not altered and is a fluid form that is readily usable. Cheese has more phosphorus in proportion to calcium. Yellow cheeses have more phosphorus than white cheeses. Cheese also has more sodium. Yogurt is fermented milk which alters the nutrient content and leaves an alkaline ash after consuming it. Low fat dairy foods (with the exception of milk) have proportionately more potassium due to the addition of milk solids which are added for texture. These seemingly small differences can make a tremendous difference in how calcium is delivered and absorbed.

What About Goat's Milk?

Goats milk is different from cow's milk and will not provide the same nutrient package. A goat's natural habitat is mountainous areas where they graze off granite and natural pasture. People who live in those areas do and should drink their milk. Goats anywhere else are imported into areas where they graze on pasture that is not optimal for them or anyone drinking their milk.

Milk as defined in Random House Unabridged Dictionary is, "an opaque white or bluish-white liquid secreted by mammary glands of female mammals." Many other foods may have a milky texture such as soy milk, coconut milk, or rice milk but these foods are in no way nutritionally related to 'real' milk. These fluids are plant, not animal sources and so do not have the higher order chemistry provided by dairy.

Why do so many people seem to have trouble drinking milk? Is milk really the problem? While there seems to be a large number of people who are sensitive to milk, the fact is that most people drink milk without any problems. So what is the story behind all of the cases of milk allergies and sensitivities?

Allergies

Problems commonly associated with drinking milk are respiratory distress, mucous, skin irritations, stomachaches, gas, bloating, and diarrhea. Our perspective is that these symptoms are indications of imbalances in body chemistry that may or may not be triggered by milk. Those who have milk sensitivities tend to have additional health problems. The milk sensitivity is a symptom of these health problems rather than the cause. The focus has been on analyzing the milk and restricting milk intake in order to avoid the symptoms.

Avoiding milk products becomes a never-ending battle of reading labels, altering cooking, and restricting foods (along with their important nutrients). The chemistry imbalances behind the milk sensitivity are never solved; just evaded. The focus needs to be on addressing these imbalances rather than avoiding milk.

Typically, allergies to milk are thought to relate to lactose, the milk sugar; and casein, the milk protein. First the facts as they relate to these two naturally occurring substances in milk. Lactose is the compound sugar found in milk. The body breaks down lactose into two simpler sugars - glucose and galactose. The intestinal enzyme that breaks lactose down is called lactase. Those who have gas, cramping, and diarrhea after drinking milk are said to lack the lactase enzyme. A study published in the journal Environmental Nutrition (Dec. 1996 v 19 n12 p3(1)), indicated that drinking milk on a consistent basis can overcome lactose intolerance.

Casein is a white powder protein that occurs naturally in milk. It is regarded as a complete protein because it contains all the essential amino acids. A survey of medical and health related journals found nothing to substantiate a concern about this beneficial milk protein.

What About Mucous?

Mucous is formed in the lymphatic system to carry away waste products. Milk stimulates turgor (circulation) in the cell, squeezing waste products out in the form of mucous. People who lack nutritional building blocks or have low nutrient density will experience the most mucous production. Expelling mucous is an important and necessary process in cleansing and tissue regeneration. As in our great-grandmother's day, consuming hot liquids such as chicken broth, can help thin and expel the mucous more easily. As the body becomes more nutrient dense and balanced, there will be less mucous production.

People who have sensitivities to milk, whether they are identified as lactose intolerant, casein allergic, or just have symptoms such as mucous, are missing the nutritional building blocks that allow milk to be easily digested. The Life Balances blood test database demonstrates that people who have reactions to milk either have low levels of the nutrients found in high amounts in milk or lack correct nutrient ratios. For example, someone allergic to milk may be low in calcium and/or other minerals found in higher concentrations in dairy products. Or, the nitrogen/calcium ratio may be off creating an overreaction to the milk. Rather than avoiding these foods that provide necessary building blocks for balanced chemistry, it is better to raise the level of those nutrients so that allergic reactions may be diminished and eliminated.

Those who have poor tolerance to dairy seldom continue to have reactions to milk when they drink it combined with the total Life Balances Program. The Program identifies which nutritional building blocks are out of balance and then corrects the imbalances with diet alteration and use of specific supplements.

Avoiding Milk Does Not Solve The Problem!

An enormous amount of time and energy is spent analyzing milk and figuring out ways to avoid it - reading food labels to be sure there are no dairy products or dairy derivatives (whey, casein, etc.), learning to cook without dairy, avoiding restaurants because of potential hidden dairy products. Avoiding milk and dairy products becomes a daily, lifelong effort and burden.

Some individuals and organizations have taken an anti-milk stand for everyone. Many times children who are having behavioral or other health problems are taken off of dairy without even assessing whether the child has milk sensitivities. Whole internet web sites have been dedicated to the problems associated with drinking milk. Making milk the problem doesn't solve the problem of milk sensitivities. In our perspective, all of the time and energy being expended avoiding milk could be spent correcting the imbalances in the individual who has a milk sensitivity so he/she can live life without this burden.

Some of the concerns about milk go beyond a discussion of allergies and sensitivities. There are philosophical arguments and worries about how milk is processed.

Homogenization And Pasteurization

Is homogenization and pasteurization necessary? Why not drink raw milk? Raw milk contains bacteria such as streptococci that can stay in the body forever causing strep throat and bacterial infections.

Homogenization is a process that reduces the size of the fat globules in order to distribute them equally throughout. This operation keeps the fat from separating out and makes the milk smooth and creamy. Homogenization has not been shown to alter the nutrient value to any degree of concern.

Pasteurization is a process in which the milk is exposed to elevated temperatures for a period of time to destroy certain microorganisms which can produce disease or cause spoilage. Normal pasteurization is important for the safety of the milk supply. Ultrapasteurization means the milk is held at a extreme temperatures that not only kills the bacteria but overstabilizes the milk so it doesn't break down normally. Ultrapasteurization negatively impacts the ability of the body to assimilate milk and is unnecessary. It is only for the purpose of longer shelf life.

Antibiotics And Hormones

There has been a lot of concern about the impact of antibiotics, hormones, and additives in milk. Antibiotics are routinely mixed into cattle feed. The goal is to destroy harmful microorganisms that can cause disease. The fact is that all antibiotics are supposed to be withdrawn early so no traces can be found in the animal tissue. Unfortunately, not all growers follow the rules and residues are sometimes found.

Hormones are given to cows to encourage growth and milk production. The Food and Drug Administration (FDA) limits the amount that can be used. Both the FDA and the World Health Organization (WHO) have concluded that if hormones are administered according to FDA standards, there is no health threat. The FDA monitors hormone residue levels in slaughtered cattle and has found no misuse of hormones. Bovine Somatotropin (BST) or Bovine Growth Hormone (BGH) is the hormone used to stimulate milk production. BST is produced naturally by cows. It is now produced in labs and injected into cows at some dairies to produce more milk more quickly. Unfortunately, the FDA does not require dairies to tell consumers if their milk comes from BST-treated cows.

There seems to be little scientific evidence to indicate the hormones and antibiotics used in milk production are causing health problems. While not minimizing the potential health impact of antibiotics, hormones, and additives, the nutritional benefits of milk far outweigh these potential problems. A person with a strong nutrient base (nutrient density) grows correctly and gives his/her body the tools to fight off bacteria and viruses. E. coli and staph, for example, can only take hold in a body that has low sodium. On the other hand, efforts should be made to protect our food and eliminate unnecessary additives and excessive or improper use of hormones and antibiotics. Political and consumer action is necessary.

There is a philosophical argument that human beings were not intended to drink cow's milk. Human society in every part of the world has used dairy products if they had access to cows or goats. The earth has a bounty of potential food that humans have selected over time based, in our perspective, on taste and smell - the key components for determining nutritional needs. Those cultures who do not use dairy have developed a genetic profile that has allowed them to survive on the foods available to them. These cultures have health problems associated with their diet, just like everyone else. If we are a dairy culture with generations of people using dairy, dairy is part of our genetic profile and so becomes an important staple for health.

The Milk And Vinegar Connection

The importance of drinking milk as part of a balanced diet cannot be emphasized enough. The trend away from drinking milk has contributed to disease patterns such as osteoporosis and acid reflux. Why? Milk not only provides the calcium and minerals essential to bones and teeth, it stimulates cell circulation and adjusts pH.

To truly understand why milk is an integral part of the health equation, the impact of vinegar in the diet must be understood. Vinegar (acetic acid) removes calcium and sodium from tissues. Vinegar foods include salad dressing, mayonnaise, catsup, and mustard. In addition, apples and vegetables turn to acetic acid in the body and also remove calcium and sodium. If a person has eliminated or limited dairy in their diet while eating more vegetables and vinegar foods in proportion, calcium is being removed at a greater rate than it is being replaced. The calcium/vinegar ratio impacts pH which affects the proper solubility of all nutrients.

Stomach indigestion or acid reflux are a pH problems that relates to either too much acid or too much alkaline. Milk balances the pH in the stomach because of its calcium content and pH. Physicians used to prescribe milk for those with indigestion problems. Now the trend is towards using the inorganic calcium antacids that will create havoc in body chemistry. The person who has indigestion or acid reflux has an imbalance in the calcium, sodium and vinegar ratio. They have a history of or are currently restricting or not drinking milk.

The impact of the calcium and vinegar ratio shows up in some extent in every person. A person who has restricted calcium and sodium and/or consumed vegetables/vinegar foods out of proportion will be small boned and have low blood pressure. A person who drinks lots of milk and has a low vinegar intake will be big boned and have high blood pressure.

The pregnant woman who drink lots of milk and has a low vinegar intake will have a small dilation and more problems in childbirth. The pregnant woman who consumes the right proportion of milk and vinegar will have more elasticity and an easier birth. The old joke about the pregnant woman who wants pickles and ice cream has a logical basis. By the seventh month, the baby needs more bone development so the calcium in the ice cream goes to the bone and the vinegar from the pickle acts as a diuretic to release excess water creating more elasticity in the pelvic area.

Babies who have a calcium/vinegar imbalance are colicky. Babies and children with this imbalance can be sensitive to milk. If meat and grain are also restricted, more allergies will follow.

How Much Is Enough?

So how much milk should you drink? Life Balances recommends drinking a minimum of 32 ounces of nonfat milk a day - that is four, eight ounce glasses or three 12 ounce glasses. A blood test would indicate whether there is a need for more or less than this amount. As with any other food, drinking too much milk will have negative effects on body chemistry.

Why Nonfat?

The higher the fat content in the milk, the more triglycerides are affected. Many of the symptomatic responses to milk, such as mucous, are tied to the fat in milk. Nonfat milk delivers the nutritional goods without the extra fat and calories.

Ultimately our senses of taste and smell should tell us how much milk to drink. Unfortunately other factors impact our sense of taste. Allergy symptoms may discourage you from drinking milk. You may have fears about milk based upon what you read and hear. You may think milk has too many calories and so it doesn't fit in with your diet to lose weight (8 ounces of nonfat milk has 86 calories). Milk may represent the battles you had at home over the dinner table with your mother. Marketing has pushed other drinks such as soda pop to the forefront and so replaced milk as a staple drink in many people's minds. Milk may be hard to find or too expensive at fast food or convenient stores so you drink something else. On the other hand, you may find milk a very convenient substitute for a meal so you drink more out of proportion of other foods.

If you have concerns about milk, drink 32 ounces a day of nonfat milk, investigate your fears, biases, and assumptions about milk, and start paying more attention to your sense of taste and smell.

Milk - The Life Balances Perspective

It may appear we are dismissing some potentially compelling arguments about milk. We at Life Balances continually review scientific and medical literature, monitor the database of blood tests of our clients, and observe the progress and condition of our clients. We find those clients who drink milk, eat a balanced diet, and follow the rules of the Life Balances Program rebuild and maintain health. Those who have avoided or restricted milk have the greatest health problems. Overcoming sensitivities to milk is not always an easy task. It may take a week or a year, but these sensitivities can be overcome.

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