Dairy! The Real Cheese. Many of you may have been told to steer clear of certain dairy products and you’re probably wondering why. After years of being told to eat more, drink more, so why now should we avoid them? The answers are really very simple plus we’ll fill you in on the products that are okay to keep eating. So why should you stop, I hear you asking. There are many reasons, the main reason is because of how milk has been commercialised. It is the process of pasteurisation and homogenisation that is the problem.
There Is More Calcium In Some Green Vegetables Than In Milk
Commercialised dairy products can trigger sensitivities, migraines, increase the risk of cardio vascular disease, may cause constipation and Irritable Bowel Syndrome, may increase the risk of ovarian or prostate cancer, can cause PMS to be worse and also may cause dermatitis and an excess in ear wax. In children commercialised cow’s milk can lead to allergies, anaemia, insulin-dependant diabetes, obesity and heart disease. But the main reason for stopping commercialised dairy products is because they can interfere with the body’s absorption of magnesium. Which of course is very important as it helps keep bowel movements regular and keeping us feeling great. Consuming commercialised dairy can also cause calcium to be leached from the body causing disease, like osteoporosis. And yes it is true, the body does need calcium, but did you know there is more calcium in some green vegetables than in milk.
Not only that but the body will find the calcium to be more readily absorbed from products such as; kale, broccoli, green beans and other green leafy vegetables.
Milk that has been pasteurised has been heated to 145-150 degrees F for half an hour, at least and then reduced to not more than 55 degrees F. This process completely changes the structure of the milk proteins, turning them into something far less than healthy. While the process certainly destroys germs and bad bacteria, it also destroys the milk’s beneficial bacteria along with many of its nutritious components. Pasteurising milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamins B12 and B6, kills beneficial bacteria and promotes pathogens. Besides destroying both good and bad bugs and some of the nutrient content of raw milk, pasteurisation turns the sugar of milk, lactose, into beta-lactose, which is far more soluble. And therefore more rapidly absorbed in the system, as a result the consumer is soon hungry again. Probably pasteurisations worst offence is that it makes insoluble the major part of the calcium
Beyond Good Health Centre for Wellbeing & Longevity P 1300 853 006 ● F 1300 390 337 info@BeyondGoodHealth.com ● www.BeyondGoodHealthClinics.com.au Brisbane: 221 Waterworks Rd, Ashgrove QLD 4060 ● Gold Coast: 600 Glades Drive, Robina QLD 4226
contained in raw milk. Therefore we are unable to get the calcium out of pasteurised milk. This frequently leads to rickets, bad teeth and nervous troubles. Raw milk, unpasteurised milk, is an excellent source of nutrients including lactobacillus acidophilus, vitamins and enzymes and maybe the best source of calcium available. Pasteurised cow’s milk is the number one allergic food in the country. It has been associated with a number of symptoms and illnesses including; - Diarrhoea - Cramps - Bloating - Gas - Gastrointestinal bleeding - Iron-deficiency anaemia - Skin rashes - Allergies - Colic in infants - Osteoporosis - Increased tooth decay - Arthritis - Growth problems in children
- Heart disease - Cancer - Atherosclerosis - Acne - Recurrent ear infections - Type 1 Diabetes - Rheumatoid arthritis - Infertility - Leukaemia - Autism - Asthma - Hives - Arthritis - Appendicitis
These pesticides are then passed to humans through the milk consumed where they remain in the body. Pasteurised cow’s milk protein is also a threat as it damages the human immune system. This occurs as the digestive system is unable to break down these proteins and so they are able to be absorbed into the blood, provoking an immune response. Repeated exposure to these proteins disrupts normal immune function and may eventually lead to disease.
Try the
Healthy Alternatives That Are On Offer Today.
Raw milk on the other hand is not associated with any of these problems, and even people who have been allergic to pasteurised milk for many years can typically tolerate and even thrive on raw milk. Some more reasons you may wish to stop your intake of commercialised dairy products may include the high level of pesticides found in commercialised cow’s milk. Due to the pesticides used on the feed given to the animals.
Okay so there’s all the bad news, so how about the good news…
Giving up commercialised dairy, doesn’t mean giving up all the things you love. There are many alternatives out there, think of the fun you will have exploring and trying out new products. For example try rice or oat milk. They are both great alternatives, especially with baking or even with our yummy breakfast oats recipe. (See below for recipe suggestions.) And why not try the different varieties of yoghurts and cheeses which are becoming available in our supermarkets and health food stores. Maybe sheep milk yoghurt or goats milk cheese. There are always new ones arriving on the shelf so enjoy. Organic cottage cheese, brie and camembert are for most people very good for you. So please don’t see this as a restriction on your diet but an excuse to experiment. So get out there, try and enjoy what healthy alternatives are on offer. Yours For Better Health & Longevity The Holistic Way
The Team at the Beyond Good Health Centre for Wellbeing & Longevity.
Beyond Good Health Centre for Wellbeing & Longevity P 1300 853 006 ● F 1300 390 337 info@BeyondGoodHealth.com ● www.BeyondGoodHealthClinics.com.au 221 Waterworks Rd, Ashgrove QLD 4060 ● 600 Glades Drive, Robina QLD 4226
BREAKFAST OATS 2 teaspoons ghee 1 cup quick oats 1 cup of raw milk/soy milk/rice milk 1 cup of hot water 1 tablespoon of each of; Sultanas Raisins Slithered or blanched almonds &/ or Pumpkin seeds 1/4 teaspoon cardamom 1/4 teaspoon cinnamon Melt ghee in saucepan, add oats and stir till oats turn to a golden colour. Take off the heat and add hot water (the oats will come ‘alive’) milk, sultanas, raisins, cinnamon & cardamom. Stir on the heat till mixture thickens. Serve with a drizzle of honey on the top. Prior to melting ghee, if using whole almonds, soak overnight first. Then place in water and boil for around 1 -2 minutes, take off heat and strain. Remove husks from almonds using a pinching movement, as skins are not good to eat (they adhere to digestive walls and do not digest). You can add the almonds to the oats mix at any time.
Beyond Good Health Centre for Wellbeing & Longevity P 1300 853 006 ● F 1300 390 337 info@BeyondGoodHealth.com ● www.BeyondGoodHealthClinics.com.au 221 Waterworks Rd, Ashgrove QLD 4060 ● 600 Glades Drive, Robina QLD 4226
Blueberry Muffins These are always a favourite! Dry Ingredients 1 ½ cups of wholemeal spelt flour ½ cup white spelt or soy flour ½ teaspoon sea salt 2 teaspoons baking powder Wet Ingredients ¼ cup rice syrup or honey ¼ cup pear juice concentrate 1 cup rice or oat milk ¼ cup light olive oil 2 eggs ¾ cup fresh or frozen blueberries Instructions Preheat oven to 180 degrees C. Lightly oil a 12 cup muffin tray. Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet and dry ingredients together lightly, taking care not to over mix or muffins will be heavy. Add blueberries and mix again lightly. Place a heaped tablespoon of mixture into each muffin cup. Bake for 17-20 minutes, or until an inserted skewer comes out cleanly. Makes 12 Suitable for freezing
Beyond Good Health Centre for Wellbeing & Longevity P 1300 853 006 ● F 1300 390 337 info@BeyondGoodHealth.com ● www.BeyondGoodHealthClinics.com.au 221 Waterworks Rd, Ashgrove QLD 4060 ● 600 Glades Drive, Robina QLD 4226