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In fact, this "milk makes a healthy body" fairy tale is being exposed more frequently by many independent scientists and researchers who have had enough of the hype.
Extracting every last drop
Many have never thought about it, but the cow produces milk only after giving birth to a calf, so that the milk is used to feed the small animal in the weaning period after which the cow stops producing milk because it is no longer necessary.
Once a cow has reached sexual maturity, around the age of two years, a "dairy" cow is artificially inseminated for the first time. A cow has a gestation period of nine months. Shortly after birth, the calf is generally separated from its mother and raised in cramped cubicles. The mother of the calf may show disturbed behavior even after days of separation. From the birth of the first calf, the cow milks it two or even three times a day. But it is not the calf that will obtain the milk, but the human. In order for cows to consistently produce milk, they must be repeatedly pregnant. The aspiration is to have a calf per year, a lactation of 305 days, with a "dry" phase of about 60 days. The "dairy" cow is therefore in a permanent state of pregnancy for most of her life.
The later the pregnancy in a cow, the more hormones appear in her milk. Milk from a cow in late pregnancy contains up to 33 times more of an estrogen compound (estrone sulfate) compared to milk from a cow after pregnancy, as well as much higher levels of other hormones.
In most of the companies that produce cow's milk today they are "high performance". Some cows "give" more than 10,000 liters of milk per year, which corresponds to almost 33 liters per day (other reports say that some give 60-70 liters). To feed a baby cow you should give only 8 liters. The problem of "high production" cows is very difficult, if not impossible, to provide them with all the energy (feed) they need to produce these amounts of milk. That is why cows consume their physical reserves to continue producing milk.
That results in the Concentrated Animal Feeding Operations (CAFO) model for raising cows on factory farms that produce milk with dangerously high levels of estrone sulfate, an estrogen compound linked to testicular, prostate and breast cancer.
Full of cancer
A Harvard University study says that industrially produced pasteurized milk is associated with causing hormone-dependent tumors, due to the milking of cows throughout pregnancy.
Dr Ganmaa Davaasambuu, Ph.D., and his colleagues identified "modern dairy milk" as the specific culprits, referring to confinement operations where cows are milked 300 days a year, including the period of pregnancy.
Evaluating data from around the world, Dr. Davaasambuu and his colleagues identified a clear link between consuming milk with a high concentration of the hormone and a high rate of hormone-dependent tumors.
In other words, processed milk from factory farming is not a healthy product, and it is directly involved in causing cancer.
"The milk we drink today is very different from what our ancestors drank," with no apparent harm for 2,000 years, so says Dr. Davaasambuu in the Harvard University Journal.
"The milk we drink today is not a totally natural food."
Meanwhile, raw milk from grass-fed cows, milked in due time, is linked to improving digestion, treating autoimmune diseases, and increasing general immunity, helping to prevent cancer.
Pasteurized milk causes osteoporosis and bone fractures
The dairy industry has been working hard for the past 50 years to convince people that pasteurized dairy products like milk or cheese increase bioavailable calcium levels. This is totally untrue. The pasteurization process only creates calcium carbonate - which is a lower form of calcium, which has absolutely no way of entering cells without a chelating agent. So what the body does is extract the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process actually causes osteoporosis.
Pasteurized dairy contains too little magnesium needed in the right proportion to absorb calcium. Most would agree that a calcium to magnesium ratio of 2 to 1 is adequate and preferably 1 to 1. So, milk in a Cal / Mag ratio of 10 to 1 has a problem. You can put 1,200 mg of calcium from dairy in your mouth, but you'll be lucky if your system actually absorbs a third of it.
More than 99% of the body's calcium is in the skeleton, where it provides mechanical rigidity. Pasteurized dairy products require a lower than normal calcium intake and the skeleton is used as a reserve to meet the needs. Long-term use of skeletal calcium to meet these needs leads to osteoporosis.
Pasteurization disguises poor quality milk and destroys nutrients and enzymes
Why do humans still drink milk? Because they think it is safe due to pasteurization. However, heat destroys a large number of bacteria in milk and thus hides the evidence of dirt, pus, and unclean dairy practices. It is cheaper to produce dirty milk and kill bacteria in the heat than to maintain a clean dairy and keep cows healthy. To combat the increase in pathogens, the milk goes through 'clarification', 'filtering', 'bactofugation' and two 'deaeration' treatments. Each of these treatments uses heat ranging from 100 to 175 degrees Fahrenheit. Dairy industries rely on many heat treatments to mask their inferior sanitary conditions: pus-filled milk, manure, and waste.
Pasteurization also destroys the water-soluble vitamin C and B vitamins that decrease the nutritional value of milk. Calcium and other minerals are made available through pasteurization. The Maillard reaction, a chemical reaction between proteins and sugars, occurs in larger series and causes browning, discoloration of milk.
Dairy ferments, proteins, antibodies, as well as beneficial hormones are killed by pasteurization of milk resulting in a devitalized "lifeless" milk. Dairy ferments help digest lactose and both enzymes and milk proteins helping to absorb vitamins. The protective enzymes in milk are inactivated, making it more susceptible to spoilage.
Even if all of this is to be ignored by the media, milk is not the same - the way cows are raised, when they are milked, and how the milk is handled and processed makes a difference, if the final product favors health or death.
The industry seeks to perpetuate the lie that all milks are the same. Rather than encouraging the growth of grazing cows, which allows them to feed on grass, a native feed that their systems can process, the dairy industry prefers to encourage tight containment methods by forcing the cows to eat genetically modified (GM ), and other unhealthy foods, which makes them sick.
In general, pasteurized milk is not a drink that can be recommended for maintaining or promoting health. It has no significant nutritional value and there is a much higher risk of consuming it rather than not. There are also plenty of alternatives, including coconut milk, nut milk (i.e. almonds, cashew) and hemp milk that far surpass conventional cow's milk in terms of nutrition and health promoting properties. .