Tuesday, March 2, 2010

Some truth about Cow's Milk, Goat's Milk & Health

We are the only species on the planet who continue to drink milk (not to mention from a different species) throughout our lives. So according to nature, milk is for babies. Not to say that drinking milk is all bad, but some would have you believe that you should be mainlining it daily in the interest of "healthy bones", etc. Everything can be good in moderation, & milk is one of those things. The fact is that there are many ways of getting calcium, and cow's milk is not ideal for our bodies. It increases mucous & is hard to digest. Goat's milk has more calcium, more protein, has every essential Amino Acid, Vitamin A, & is the closest to human milk making it much easier to digest & is also healthier.

Here is a good Article about Cow's Milk:

by Patti Breitman

The dairy industry would like us to believe that milk builds strong bones. They spend hundreds of millions of dollars a year to advertise milk and cheese. Yet, a 12-year Harvard study of 78,000 women demonstrated that those who drank the most milk broke more bones than women who rarely drank milk. Evidence from around the word shows that in countries where dairy intake is highest, osteoporosis is most prevalent. Where dairy is seldom consumed, bones remain strong into old age. While we certainly don't need milk, we do need calcium to keep our bones healthy. The good news is that a plethora of vegetarian foods-including beans and greens, dried fruit, nuts and seeds, and fortified juice and soymilk-all provide ample calcium.

How much is enough? The World Health Organization recommends we consume 400 to 500 milligrams of calcium every day, while the recommended daily allowance in North America-where we eat a high-protein, high-salt diet-is 800 to 1000 milligrams a day. In Japan and Korea, 600 milligrams a day is recommended. Here is a list of some of our favorite calcium-rich foods:

Collards (1 cup cooked): 385 mg

Fortified orange juice (1 cup): 350 mg

Dried figs (10 medium): 269 mg

Tofu (1/2 cup): 258 mg

White beans (1 cup cooked): 161 mg

Mustard greens (1 cup cooked): 150 mg

Navy beans (1 cup cooked): 128 mg

Kale (1 cup cooked): 94 mg

Chickpeas (1 cup cooked): 80 mg

Raisins (2/3 cups): 80 mg

Want to read more about Goat's Milk? Here is another great article about this subject:

"What are the Benefits of Goat's Milk..."

No comments: