One of the most common questions I'm asked concerns my recommendations
for milk or milk alternatives. My answer on this question has evolved
over the years, so today, I'll share my latest preferences for milk and
milk-like beverages.
Thumbs down: Soy milk
A few years ago, I recommended soy milk as a natural alternative to
cow's milk. But since then, far better alternatives have emerged (see
below). Also, more information has appeared regarding the environmental
impact of soybean farming (the Amazon rainforest is being devastated by
clear cutting to create soybean agricultural lands) as well as the
frightening fact that most soybeans grown today are genetically modified
(GMO) varieties.
On top of this, most popular soy milk brands (I won't name names, but
these are likely the ones in your grocery store) have been bought out by
big, profit-seeking food and beverage corporations, and as a result,
they've been sugared up and made nutritionally inferior. Check the
ingredients on "plain" soy milk the next time you're at the store: It's
loaded with sugar!
Without question, most soy milk has become too mainstream, too sugary
and too much controlled by the same food and beverage giants that are
still manufacturing and marketing other products that promote
degenerative disease. Because of these reasons, I no longer recommend
soy milk (unless you make it yourself or get it from a small, truly
natural company).
Thumbs down: Processed cow's milk
I'm also not thrilled about processed milk from cows. By "processed," I
mean homogenized and pasteurized. The pasteurization kills all the
beneficial microorganisms, and homogenization artificially modifies
dairy fats in a way that ultimately harms the human cardiovascular
system when consumed. Processed "mainstream" milk is also taken from
dairy cows pumped up with antibiotics, rBGH (Bovine Growth Hormone) and
usually treated very poorly in terms of ethics. Even the popular brands
showing happy cows and claiming to be organic are under intense fire by
the Organic Consumers Association (www.OrganicConsumers.org) for
exploiting certain loopholes that allow non-organic cows to be suddenly
considered "organic" on the day they're giving milk.
Processed cow's milk is bad for your health and bad for the cows who
give it. It's great for corporate profits, however, and that's why milk
continues to be so heavily marketed as a nutritional beverage. They've
even managed to so strongly influence the USDA that the latest dietary
recommendations by this government agency essentially recommend that
everyone should drink more milk. And it's no surprise that infant
formula manufacturers have, for decades, tried to convince nutritionally
ignorant mothers that cow's milk is better for their baby than human
breast milk. (An odd idea, isn't it?)
Thumbs up: Raw milk
Over the last two years, I've become a proponent of raw milk (especially
raw fermented milk, see below). Raw goat's milk is my personal
recommendation, but even raw cow's milk has merit. What's so good about
raw milk? Because it's not homogenized or pasteurized, it's
nutritionally superior to dead, cooked milk. Raw milk seems to be far
easier to digest, and it contains living bacteria cultures that enhance
digestion and even soothe the digestive tract.
It's no surprise, then, that raw milk is under attack by both federal
regulators and some members of the processed milk industry. They don't
want people to find a "superior" milk that isn't as profitable to sell
(because it has reduced shelf life), so they're trying to destroy the
raw milk market and limit consumer choice to processed, dead milk. (The
same is true in the almond industry, where the [USDA] is now trying to
[pasteurize or chemically treat] all almonds grown in the [USA], yet
have them labeled as "raw" even when they're dead.)
This attack on raw milk is dressed up to look like a public safety
concern. Raw milk is dangerous, regulators claim, because the live
cultures might get contaminated with unfriendly bacteria and harm
someone. The preferred alternative, it seems, is to kill all the food so
that it harms everyone equally.
In terms of choosing raw milk, the typical choices are raw cow's milk
and raw goat's milk. Raw goat's milk is more compatible with human
nutritional needs (and is especially beneficial to infants when mother's
milk isn't available), but it has a stronger taste that not everyone
enjoys. I encourage you to try both raw goat's milk and raw cow's milk,
then decide what you like best. The proteins in the goat's milk are, no
doubt, easier for humans to digest.
Thumbs way up: Fermented raw milk
The best dairy beverage for your health is, in my opinion, fermented raw
milk. If you take raw milk and inoculate it with bacterial cultures,
then let it sit for a day or two, you end up with a living, predigested,
nutritionally superior beverage that's so packed with life it's
actually fizzy (carbonated due to the off-gassing of bacteria) when you
make it yourself at home.
One form of this fermented milk is called Kefir. It's an incredible
beverage when you make it yourself. The store-bought kefir just isn't
the same because it's usually dead, flat and pasteurized. But home-made
kefir is something else entirely! It's alive, energetic and completely
natural.
I was recently treated to some kefir made from raw goat's milk by a raw
foods chef in Tucson -- a man I hope to feature on NewsTarget videos
later this year. He makes kefir in jars on his kitchen countertop, using
a kefir culture that's been passed down from one raw foodist to another
for years... maybe even decades. It contained no sweeteners or
additives of any kind; just raw goat's milk cultured with bacteria.
After drinking it, I noticed an immediate energetic difference, and in
the days that followed, I was amazed at the therapeutic effect on my
digestive and eliminative processes. Since then, I've really upped my
intake of fermented foods in general.
Store-bought kefir is tricky. Definitely avoid non-organic kefir of any
kind, and I strongly recommend that even when you buy organic kefir,
avoid products made with added sugars. This is a fermented beverage, not
ice cream. Don't think it's supposed to taste like a milkshake. It's a
slightly bitter beverage when you drink it plain, but that's what kefir
is supposed to be.
Thumbs way up: Raw almond milk
Another current favorite at my house is raw almond milk. It's made from
raw, soaked almonds, water, vanilla and a pinch of sea salt. I've posted
a video on how to make this yourself using a Vita-Mix. (Click here to see the video.)
Raw almond milk is both delicious and nutritious. While it doesn't have
the protein content of animal milk, it's rich in plant-based fats and
various anti-cancer phytonutrients. Once you make a batch, you'll need
to drink it within a day or two, since it tends to sour very quickly
(it's alive, raw and nutritious, obviously), but I've found that you can
preserve it in the refrigerator for several days longer by adding a
couple of drops of food-grade hydrogen peroxide.
Many raw food proponents are now drinking a combination of raw almond
milk and raw goat's milk kefir. That's a combination I'm enjoying, too.
It's good to have a balance of both plant and animal-based milks, but
only if they're from ethically treated, naturally raised animals who are
not exposed to antibiotics, toxic chemicals or conventional veterinary
care (which is all based on chemicals, just like human health care).
Mike's Milk Matrix
Okay, here's the low down on milk products and milk alternatives as I see it:
Soy milk: Not recommended. Too many GMO soybeans, bad environmental
impact and some possible undesirable estrogen effects. The isoflavones
are good for preventing cancer, however.
Processed cow's milk: It's just gross. Homogenized, pasteurized, milked
from unhealthy cows and containing alarmingly high levels of pus, this
liquid is nothing less than frightening. Flee it.
Raw cow's milk (organic): This is an acceptable dairy beverage. If it's
from healthy cows treated with kindness and good nutrition, this raw
beverage is far better than processed cow's milk.
Raw goat's milk (organic): Even better than raw cow's milk, since the
goat's milk is easier to digest and more compatible with human
nutritional needs.
Fermented milk from cows or goats (organic Kefir): A great choice! It's
alive, nutritious and great for digestive health. Make it yourself for
best results. If you buy it, avoid the sugared-up kefir products in the
store.
Raw almond milk: A top choice for vegans, one of my favorite beverages.
Make it yourself with raw almonds, water a nut milk bag and a blender.
Click here to see my almond milk recipe video.
Enjoy!
No comments:
Post a Comment