The Future Of Dairy Products
In our short-term thinking,
we worry about the milk price,
whether or not to expand the
herd, but how many of us have
thought about a future with no
dairy products? I did not until I
read a very disturbing article in
August’s Discover magazine
titled “Worrying About Milk.”
The following is a brief sy
nopsis of the article: A nutri
tional biochemist from Cornell
University who grew up on a
dairy farm and consumed dairy
products as a youngster, no
longer consumes dairy products
because of what he discovered
over the last three decades doing
animal research.
He blames consumption of
dairy products for the high inci
dence of breast cancer and pros
tate cancer in North America.
The theory stated in the article is
that cow’s milk unnaturally
stimulates enzymes and growth
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hormones in the human body
that increase the risk of various
diseases.
The article further states that
cow’s milk might not even build
strong bones. The article tended
to be one-sided with little refer
ence to research that shows the
benefits of dairy products.
These studies conducted to
explore the question of dairy
products and cancer took place
with rats. A series of lab experi
ments at Cornell and Virginia
Tech found that rats given a
brief initial exposure to aflatoxin
(a known carcinogen) tended to
develop liver cancer when fed
casein, the main protein in milk.
The theory is that tiny pre
cancerous lesions accumulate
throughout the body because of
random mutations or exposure
to small amounts of carcinogens.
These lesions normally remain
dormant, but a steady dose of
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cancer promoters in the diet (in
this article-casein) may override
natural defenses against the
growth of tumors.
However, it was noted in this
article that lab rats often do not
get cancer from suspected food
carcinogens unless they receive
enormous doses.
These were numerous re
search studies cited showing a
link between people consuming
a high level of dairy foods and
the likelihood of them develop
ing a certain kind of cancer.
These studies examined thou
sands of people over several
years.
The problem I find with these
types of studies is there is no ref
erence to the other factors, or
hidden variables, that may con
tribute to a higher incidence of
health problems.
For example, did the people in
the studies that consumed
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higher levels of dairy products
tend to be smokers, alcohol
drinkers, overweight, consumers
of high fat products versus low
fat products, heavy consumers
of other less nutritious foods
(coffee, soda, etc.), less physi
cally active, etc.?
Another aspect of the article
compared the incidence of cer
tain disease in other countries
versus North America. The arti
cle showed a lower incidence of
these specific health problems
among Asians, who consume
very little milk and certain can
cers tend to be rare, versus the
higher incidence in North Amer
ica and Europe where intake of
dairy foods is greater.
Are there not other aspects of
Asian diets, genetics and life
styles that vary from ours that
may explain the difference? Un
fortunately, the article was
rather weak in acknowledging
these arguments.
The most disturbing part of
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the article was in the last para
graph. It states that people can
get all the calcium and protein
they need from nondairy and
plant sources. As an example, a
school system in Miami, Florida
has created award winning
school lunch programs that do
not include meat or dairy foods.
Raising children without ex
posure to dairy and meat prod
ucts could possibly result in our
future generations not accepting
the products that we all work so
hard to produce. Animal agri
culture is dealing with major
issues that are not going to dis
appear, i.e. environment and nu
trition.
This article illustrates that the
dairy industry has to be proac
tive on educating the consumer
and marketing the benefits of
agriculture and the products
produced.
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