Many of us were raised consuming dairy products - milk on our cereal, cheese on our crackers, and yogurt on our fruit.
Diary sources are high on the food chain, which means higher concentrations of toxins, pesticides, and hormones.
There are also ample amounts of pesticides in cows’ feed and this gets passed along to us as it moves up the food chain. The Environmental Defense Fund studied the breast milk of 1,400 women from 46 states in the USA. Pasteurization destroys all enzymes, including phosphatise, which is necessary to assimilate calcium, minerals and vitamins. If raw milk (the preferable way to consume milk) is ingested, the enzyme xanthine oxidase is digested in the stomach. Calcium can be found in plenty of other sources like broccoli, spinach, kidney beans, almonds, rhubarb, collards, turnips, etc. Using nature as our guide, we can quickly determine whether or not we should be consuming dairy. For example, cow’s milk is suited to the nutritional needs of calves, who, unlike human babies, will double their weight in 47 days (as opposed to 180 days for humans), grow four stomachs, and weigh 1,100-1,200 pounds within two years. Consider also that no other species, besides humans, drink milk beyond infancy, and no other species drinks the milk of another species (except domesticated cats and dogs, who are taught this habit by humans). For many, soy milk has become an acceptable alternative; however, it is important to note that unfermented soy can be detrimental to our health, especially the thyroid gland. Perhaps this is all new information to you and you feel like you could never eliminate dairy or perhaps you would like to do some more research on the topic. DeeNovember 17, 2011 at 9:44 AMAbsolutely one of the best articles I have read about dairy.
A complex structure, milk is an emulsion, suspension and solution of fat globules, protein, salts, sugar and vitamins in water. When fresh milk stands, the fat globules, being too large to remain in suspension and lighter than water, eventually rise to the top, formimg a rich layer called cream. Because of the many variables, there is no single standard cheese-making method; nevertheless, all cheeses have certain processes in common.
The amount of moisture left in the curds, and the related fineness of the particles, determines the type of cheese; moist cheeses generally being more susceptible to bacteria, ripen faster. They are gelled or thickened fruit products with a low pH, cooked and preserved with sugars, or a spreadable foodstuff made by crushing nuts.
Specialty coffee and coffee substitutes are gourmet brands and premium whole bean and ground coffees sold in supermarkets. Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk.
Specialty fruit and vegetable products are gourmet, ethnic and natural products of fresh, canned and other processed fruits and vegetables. A condiment is sauce, or seasoning added to food to impart a particular flavor or to complement the dish.
Not only did we eat this food daily, but we were also told that it was good for us and necessary for a healthy diet.

This is the most common idea promoted for drinking milk and consuming other dairy products. Most of the world is actually lactose intolerant, due to the fact that most of us lose the ability to completely digest lactose by the age of four. These same antibiotics are transmitted to humans, causing reactions in those sensitive or allergic to antibiotics, or causing the production of antibiotic-resistant bacteria in our bodies.
Casein needs the enzyme rennin, to break down, but rennin isn’t present in humans after the age of four.
During pasteurization, milk is heated to at least 115 degrees Celsius, causing organic calcium to become insoluble and therefore very hard to digest. We encourage you to do some further research on the topic and decide whether or not it is right for you.
Cow’s milk contains about three times as much protein as human milk and almost 50 percent more fat.
Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist. While most milks contain the same substances, they vary in their proportions from species to species, and within the same species, according to breed.
Many milk-based products derive from measures to control this susceptibility and exploit it to advantage. Broken thereby into smaller globules, the fat is distributed through the milk and cannot "cream".
It is, however, phenomenally diverse in character, the result of the many variations in the extraction process. The differing compositions of milk from different species and breeds, whether it is skimmed, whole or enriched, and whether it is raw or pasteurized, all contribute to flavour, colour and texture in cheese. The animal's diet, often geographically specific, plus indigenous air-borne moulds, impart unique qualities to cheese.
As well as milk type and origin, they are frequently grouped by the nature of their rind and their overall texture.
Containing the potential embryo and, importantly, its food reserves, enclosed in a shell or membrane, eggs are extremely nutritious. Specialty jams, jellies, converses, preserves, and nut butters are gourmet and ethic items. Specialty dairy products may include organic, sheep, goat, water buffalo, imported and premium cheese, creamery, butter, and yogurt. Specialty juices and functional drinks are super premium, natural, and organic juices and enhanced, functional drinks.
Examples include mustard, mayonnaise, ketchup, marinades, olives, soy sauces, dressings, vinegars, and barbecue sauces. As a result, many milk drinkers develop diarrhea, gas, stomach cramps, bowel inflammation and toxicity. The levels of contamination were twice as high in meat and dairy consuming women as in vegetarians. Temperatures from 190 to 230 degrees Celsius are required to kill typhoid bacilli, coli, tuberculosis and undulant fever, but pasteurization temperatures only reach 145 to 170 degrees.

Therefore, if the milk has been homogenized, fat globules from the cream encase the enzyme, which can pass undigested into the blood, attaching to artery walls and becoming abrasive. Most importantly, we should remain balanced in our approach to health and not over consume any one product.
Thus the conversion by certain bacteria of lactose to lactic acid give rise to yoghurt and sour cream. Cheeses range in taste from mild to strong, in aroma from imperceptible to pungent, in texture from soft to hard, in colour from white to yellow to blue, in size from tiny to huge, in fat content from low to high, and in age from fresh to mature, all with nuances in-between. All eggs consist of a thick, viscous, transparent liquid "white" surrounding a round sac of opaque yellowish "yolk".
The freshness, or otherwise of an egg can thus be tested by whether it contains suficient air to float. Products may include breads, cakes, pastries, cookies, pies, crackers, muffins and pretzels.
Do you suffer from allergies, diabetes, heart disease, acne, osteoporosis, multiple sclerosis, or excess mucus build-up?
It works by altering gene expression of glucose transporters in the cow's mammary gland, skeletal muscle and omental fat. Since pesticides are concentrated in animal foods, the study advises women who plan to breast-feed to avoid meat, some kinds of fish, and high-fat dairy products. Pasteurization also kills some beneficial bacteria which normally keep the harmful bacteria in check. As the xanthine oxidase enzyme is not digested properly through the consumption of homogenized milk, it has been found to severely increase the incidences of heart disease.
You will undoubtedly hear many opinions on this topic, so when choosing what is right for you, always follow your instincts. Nowadays, routine pasteurization, the combination of high temperature and time, destroys most of the microbes, both harmful and beneficial, in raw milk. The white is composed of mostly water and some protein; the yolk of protein, water and fat.
Please note that even though these studies suggest that breast milk can be contaminated with pesticides, breast-feeding is definitely more beneficial to an infant, than bottle-feeding. As a result, within 24 to 48 hours after pasteurization, the amount of harmful bacteria doubles. Everyone is different; sometimes symptoms take longer to manifest in some people and for others the symptoms are instantaneous. Additionally, pasteurization or heat treatment renders calcium practically useless.Interestingly, the risk of osteoporosis has been found to be nearly double in meat and dairy-eating individuals in comparison to vegans.

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