Ditch the Cow Milk Embrace the Goat Rethinking Dairy in the Age of Modern Health

We were taught that milk is one of the most important items of healthy diet. Since childhood, we are advised to drink milk to have strong bones, whereas adults consume it for calcium and relaxing their mind. What if this thinking is a myth? Here, the Functional Medicine doctor questions the myth and states that cow’s milk is not the elixir of health after all. He goes ahead to explore the negative side of cow’s milk consumption and provides alternatives for the best health outcomes.

The Case Against Cow Milk

According to cow’s milk is a catalyst for many health conditions, including: Inflammation: Cow’s milk causes inflammatory conditions such as eczema, allergies, and acne. Digestive Problems: Many people have digestive discomfort, including bloating and gas, after consuming cow’s milk. Hormonal Imbalance: Milk from cows can have hormonal effects that can disrupt people’s hormones.

Rethink Cheese A Dairy Conundrum

Cheese and cow’s milk are a staple for many consumers. Cheese is a primary challenge in limiting cow’s milk. According to Hyman, most cow milk cheeses should be avoided on account of their ability to make inflammatory conditions worse; however, he stresses exploration of options. Goat and Sheep Cheese: Such cheeses are more easily tolerated by the digestive system and also provide a richer source of vitamins and healthy fats.

Butter: A Dairy Exception

Because butter is dairy, it might seem strange that it would be on list of “okay” dairy. However, he does note the beneficial effects of saturated fats found in butter. Saturated fat was once demonized, but recent research shows it does not significantly increase the risk of heart disease and could even offer some protection against diabetes. High-quality butter, such as grass-fed or pastured butter, is the focus of Dr. Hyman.

Other Acceptable Dairy Choices

While promoting a move towards goat and sheep milk products, Dr. Hyman does allow for some leeway when it comes to cow’s milk products for certain individuals: Yogurt: Plain, unsweetened yogurt is a source of probiotics. Kefir: This fermented milk beverage is high in probiotics and may be better tolerated than regular milk. Ghee: Clarified butter, ghee, has a higher smoke point and removes milk solids, making it potentially easier to tolerate for some.

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