I’m sure many of you were like me growing up – I drank milk every day in my breakfast cereal and for dinner. I was told milk “does a body good”. It would give me calcium for strong bones. Now in my 30s, I have developed a dairy allergy.
In recent time, my eyes have been opened to milk, thanks in part to doctors and Beyond Organic. Cows milk can be healthy for us; however, different factors in the milk today play a role as to why milk has gone bad. As Dr. Mercola states,
“Raw and cultured dairy products from healthy grass-fed cows are one of the healthiest foods people have ever eaten. However, pasteurized milk products have caused more disease than perhaps any other substance people are generally in contact with.”
So What Makes Cows’ Milk More Dangerous Today?
- High-Temperature Pasteurization – Clean, raw milk provides beneficial bacteria. With high-temperature pasteurization, the milk is heated above the cow’s body temperature for a long period of time. This denatures the structure of the milk proteins and fat into something that is less healthy.
- GrainFed – Most cows today are fed grain and other various things to fatten them up instead of being raised on the pasture while eating and finishing on 100% greens. GreenFed cows provide vital nutrients like Vitamin A, D, and K2.
- Growth Hormones – Hormones such as rBGH and rBST are genetically engineered hormones that are injected into cows to make them produce more milk. This causes problems with the milk and stimulates the production of the IGF-1 hormone. IGF-1 promotes cell division which can ultimately lead to cancer (uncontrolled cell division).
- Antibiotics – Most of the cows today are given antibiotics. Due to crowded situations, sick cows and increased hormone use, farmers administer antibiotics. The antibiotics eventually end up in the milk that we drink.
- *Most Important, I believe!* Beta A1 Protein – Most of the cows in the United States are A1 Beta Casein. Beta A1 is 23 times more toxic than gluten!
Dr. Mercola and the video below with Jordan Rubin and Dr. Pompa do a great job explaining Beta A1 and Beta A2 cows. There has been a genetic mutation that has converted/replaced the proline amino acid to histidine. This is crucial because beta-casein also contains an amino acid called BCM-7. BCM-7 is a powerful opiate which has been linked to negative health effects. According to Dr. Mercola, “The proline that exists in A2 cows has a strong bond to BCM-7, which helps keep it out of the cows’ milk. The histidine in the newer A1 cows, however, has a weak hold on BCM-7, which allows it to get into the milk, and also into the people who drink the milk.” Because of this, Beta A1 cows expose you to BCM-7, which has been linked to numerous health challenges like autoimmune disease, heart disease, neurological impairment, and more.
Jordan Rubin and Dr. Pompa Discuss Beta A1 and Beta A2