Cow’s milk and its derivatives have an impact on our health, on our cartilage, tendons and ligaments. Many scientific reports agree on osteoporosis records in countries consuming a lot of cow’s milk and the fact that finally, milk is our friend for life for only fifty years. But alternative milks exist such as sheep milk or goat milk.
Why not cow’s milk?
Lactose, the carbohydrate in cow’s milk is a complex molecule consisting of galactose and glucose. To be assimilated, it must be split into two in the gut by the enzyme lactase. This enzyme is present in all children up to 3-4 years, and then decreases sharply or even disappear in adulthood, in 70% of the population.
Most adults do not digest lactose, which is considered as a foreign body in the digestive system. Cow’s milk then becomes poisonous. Its various components cause toxic effects in the intestine and seep into different parts of the body, especially in joints, where they generate and maintain inflammation, as in rheumatism and osteoarthritis.
They also promote the ENT (ear, nose, and throat) disorders following the filing of macroscopic molecules of undigested milk in the respiratory tract and mucous production that triggers bronchitis, ear infections, nasopharyngitis, asthma. They aggravate skin problems such as eczema, and are causing digestive problems, but also more serious diseases.
Why not goat milk or sheep milk?
Dr Seignalet remains intractable when Kousmine considered a little acidifying food that can be consumed in moderation. After all, goat milk or sheep milk is even richer in calcium (50% more for sheep) than cow’s milk. And as the size of these animals is smaller, their milk contains less growth factor. Except that it also has as much lactose than cow’s milk, so the problem remains.
Next, goat milk contains little alpha-S1 casein, which is an allergen, but contains as much beta-lactoglobulin as cow’s milk, a different allergenic protein. And no study certifies that goat milk or sheep milk causes fewer allergies than cow’s milk.
Well then, what do we do?
Yes, you need calcium to strengthen the metabolism of bone and cartilage. No, it is not necessary to turn to milk and his derivatives to have sufficient intake of it. Many foods are recommended for their calcium content, such as canned sardines with their bones, Chinese cabbage, broccoli and Brussels sprouts, white beans, almonds, raisins and mineral calcium-rich waters are all excellent sources of calcium. For example, did you know that 100g cabbage or a cup of cooked spinach contain as much calcium as a glass of milk ?
So if you’re fit and you cannot do without milk, instead drink fermented cow’s milk and eat yoghurt or curd. When milk is pasteurized it loses much of its vital compounds. If your joints are vulnerable, do not drink cow’s milk. You should preferably drink vegetable milk and keep your little goat cheese for the big day.