Cow’s milk

As reported by the Journal of Food Science and Technology, milk has been consumed around the world for centuries and serves as a source of protein for millions. It also provides other major nutrients, including carbohydrates, fat and a variety of host-defense proteins. Cow’s milk is best consumed raw.

Nonetheless, as previously reported by Natural News, there are at least four reasons that many have chosen to ditch dairy.

• Acidity: To optimize health and disease protection, humans should maintain a slightly alkaline pH balance in the body, between 7.3 and 7.45. Since dairy foods are generally acidic, with a pH ranging between 4 and 6.85, they can place the body in an inflammatory state, increasing the risk of heart disease, cancers and diabetes.
• Disease: Since dairy products are high in cholesterol and saturated fats, they can lead to an increased risk of heart disease, diabetes and obesity.
• Toxins: Dairy products contain hormones from the host cow, in addition to synthetic hormones given to cows to boost milk production. These hormones can interfere with the natural balance of human hormonal function. In addition, dairy products are packed with antibiotics given to cows to treat and prevent disease, as well as other contaminants, including pesticides, PCBs and dioxins.
• Humans are not baby cows: Cow’s milk has very different characteristics to human milk and is meant to be consumed by calves, not people.