I wanted to continue my series on 'results first, beliefs second- nutrition', as there's a ton of misinformation out there. It doesn't stop with fats. Dairy is often on the undeserved ban list of many ideological dieters and eaters in my opinion. Here is my view countering long held beliefs;
The Truth - Results say we have consumed it for thousands of years; See my last post on fats; Association of saturated fat and cholesterol is still a hypothesis.
I hate to beat this in, but quality of source rules supreme. Let's take a look at the traditional approach to milk consumption that we've had for thousands of years;
-It has always been consumed in it's raw state, meaning no pasteurization or homogenization. In it's raw form it quickly cultures potentially making it even more digestible.
-Because of this culturing, and due to lack of refrigeration, more commonly used dairy foods such as yogurt, kefir, whey, cheese have increased micro-organisms or beneficial bacteria that actually aide in digestion.
Let's compare that with the current model for milk consumption;
-Pasteurization. Milk in the store is mandated to be pasteurized at a temperature of AT LEAST 135, with little exception. Honestly, if it's from a great source this isn't a problem... (although I prefer not). It's the UHT (ultra high temperature) process that most are using that I have an issue with. If you thought drinking even organic milk was better, it really isn't. They generally heat it up to 400deg. rendering it almost a non-food. Why do you think the expiration date is nearly 2 months? What live food do you know that lasts 2 months? Do you not
