Milk and dairy in human nutrition

Humans are the only free living animals that consume the milk of other species, and do so even beyond weaning. Three quarters of adults in the world are lactose intolerant, that is, lack the enzyme (lactase) needed to break down the sugar found in milk (lactose); this makes them unable to digest milk properly and leads to more or less serious digestive disorders.

The nutritional profile of milk is similar to that of meat. Both foods have similar amounts of saturated fat and protein. Like meat, milk completely lacks the fiber and hundreds of phytochemicals which are contained in plant-based foods, and which have been found to be protective against degenerative diseases such as coronary heart disease and cancers. [Goodland2001]

The production of meat and the production of milk are strongly linked; one can be called a by-product of the other. The effects on health of an increased consumption of milk and dairy products are similar to those of an increased consumption of other animal products, such as meat and suet. While low-fat dairy products might sound healthier, the fat removed in the manufacturing of such products is never wasted, but is consumed as butter, cream, ice cream, or processed foods, so the net positive effect on public health is zero. Scientific evidence is now available of the fact that dairy products have no benefits which are not better obtainable elsewhere, and that their consumption poses major risks that contribute to morbidity and mortality. [Goodland2001] ...

Source: Milk and dairy in human nutrition
Author: NEIC

Link: Food borne diseases are found in milk. The CDC estimates that 97% of food borne diseases come from animal foods. Thousands die each year from these diseases


Other EVANA-articles about this topic:
Latte e latticini nella dieta (it)

Milch und Milchprodukte in der Ernährung (de)

Acne, Milk and the Iodine Connection (en)

White Lies: The health consequences of consuming cow’s milk (en)