Research once again shows milk does not build strong bones

MilkFromBottleNew research on milk conducted in Sweden is sure to make the dairy industry angry, but only solidifies earlier research on the subject.

It also backs up claims made by many nutritionists for the past 50 years.

Dare we say it?

Milk—or we should say modern milk—does not provide a net gain of calcium in the body.

The common belief is that milk is a good source of calcium. This belief has been perpetuated over the years with heavy dairy industry advertising followed-up with a stamp of approval by the medical establishment.

But the new research from Sweden—which followed over 61,000 women over a 20 year period—came to the opposite conclusion.

In the 20-year follow-up period in which the women were monitored, those who drank more than three glasses, or 680ml, of milk a day were more likely to develop fractures than those who had consumed less.

The high-intake group had a higher risk of death too: women who drank three or more glasses a day had twice the chance of dying at the end of the study than those who drank less than one glass a day.

So, why does this research—and other research before it—come to a conclusion that differs so greatly from the common beliefs regarding milk?

The likely reason, at least according to raw food advocates and nutritionists who specialize in micronutrients, is lack of enzymes in the milk.

When food is cooked, the enzymes in the food are killed, rendering the food much more difficult to digest. And nothing is “cooked” more than modern factory milk. The entire point of the pasteurization process is to expose the milk to extremely high temperatures for an extended period.

This is one of the main arguments presented by raw milk advocates: pasteurization kills much of the beneficial nutrients. This includes enzymes, probiotics, vitamins, minerals and other micronutrients.

And this problem goes beyond killing the nutrients the milk naturally contains. Some research shows that the milk is rendered so difficult to digest that it actually “takes” minerals from the body in order to make the difficult digestion process work—and this includes calcium.

In short, the milk now not only does not contain the calcium it once did… but it also pulls additional calcium from the body!

This explains why people who drink a substantial amount of milk end up being MORE likely to develop fractures than those drinking inconsequential amounts.

If you doubt these assertions, there are two additional pieces of evidence to consider.

First, the most common food allergy in America is cow’s milk. This lends credence to the claim that milk becomes enzyme-deficient and difficult to digest during the high tempurature processing.

Secondly, the aforementioned study from Sweden also examined people who drank fermented milk products, such as yoghurt, rather than traditional pasteurized milk. Not surprisingly, the research on people who consumed more naturally-fermented products showed an opposite trend—less fractures.

What to take from this…

Boost your essential micro-nutrients each day with a proven supplement containing real foods!

Click photo for more info.

Rather than reaching for milk to build strong bones, you can choose from a long list of other foods that are truly high-in-calcium, and won’t leach minerals from your body. This includes yoghurt, oranges, apricots, salmon, kidney beans, kale, broccoli and rice… just to name a few.

And keep taking your Whole Food Multi Complete every day. Among its long list of ingredients are chelated calcium and whole food cultured calcium—forms of calcium that are easy to digest.

Sources: BBC News, British Medical Journal.


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