To All Physicians:
You recently said that you advise against giving cow’s milk to your patients. I understand that there are others who believe it is unhealthy, but could you elaborate? Do people believe that milk is unhealthy because of its fat content or because of the milk itself? I’ve heard yogurt is fine. What makes that any different?
Kindly, Reader:
We have been adopting a plant-forward approach to nutrition in all areas of our work. This is a result of increased knowledge about the various possible health risks connected to these food groups as well as the effects dairy and meat production have on the environment. Cow’s milk has the potential to induce gastrointestinal issues, including diarrhea, gas, bloating, and stomach pain. Additionally associated with a higher risk of acne development, cow’s milk can aggravate inflammatory skin diseases including eczema.
The inability to adequately digest lactose, the sugar molecule found naturally in milk from mammals, is frequently the root cause of digestive problems associated with cow’s milk. Known as lactose malabsorption or lactose intolerance, it is thought to afflict about 65% of people. It’s interesting to note that many people who have a dairy intolerance do not react negatively to yogurt. This is because yogurt contains living cultures, which aid in the breakdown of lactose. Yogurt and related fermented dairy products, like kefir, contain living cultures that are good for the diversity and well-being of the gut microbiome.
Saturated fat, which can be found in different proportions in skim, low-fat, and whole milks, is another aspect to consider when discussing dairy products. Though this was originally universally regarded as unhealthy, a more complex perspective is beginning to emerge. Whole milk, which has a high omega-3 fatty acid content, may lower the chance of developing metabolic syndrome, according to more recent research. Additionally, it might aid in preventing Type 2 diabetes. On the down side, consuming whole milk may cause blood cholesterol levels to rise. In summary, more investigation and data analysis are required before this specific issue is resolved.
And this takes us back to milks made from plants. Those days are long gone, and the only milk available was soy milk, which you had to look for in a specialty grocery. A large variety of plant-based milks manufactured from almonds, oats, cashews, macadamia nuts, coconut, and our old buddy, the soybean, are now available in almost all major grocery stores. These milk alternatives don’t include saturated fat and usually have fewer calories than dairy milk. They also contain less protein, calcium, and potassium than cow’s milk, which is a trade-off. Moreover, some have additional flavorings, sweeteners, emulsifiers, and additives. This means that before choosing a product, it’s crucial to thoroughly study the ingredients label and the nutritional information.
We have nothing against cow’s milk, even though plant-based milks are currently our favorite choice. We recognize that some of patients have a strong preference for animal milks. One to two cups of milk or yogurt should be consumed daily in order to help each person achieve their own dietary needs.
