Saturday, 25 May 2019

Casein. Why You Should Avoid Cheese

Casein

Vegucation Over Medication
Dr. Bobby Price
Plant-Based Pharmacist; Fitness & Nutrition Expert

Casein. Why You Should Avoid Cheese

Casein. The very thought of the word ‘dairy’ probably creates picturesque mental images of cows peacefully grazing green pastures and musclebound athletes flexing their biceps as a representation of strong bones. This is no doubt due to the barrage of commercials we grew up watching—like ‘Got Milk?’—and decades of advocacy for dairy in the U.S. Department of Agriculture’s (USDA) food pyramids. Nutritionists and healthcare professionals corroborated these suggestions by counseling every patient on the importance of dairy providing both calcium and vitamin D to grow strong bones. The litany of commercial advertisements advocating for the consumption of milk for the benefit of strong bones is ingrained in the fabric of western societies. But the questions raised by the Harvard School of Public Health is whether we need as much calcium as recommended and if dairy products are the best sources. 

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Casein. The USDA spent $550 million to convince the American public that “Beef—It’s what’s for dinner” and “Milk does a body good.” It has to make you wonder, What logic did we use to replace human breast milk all together with cow’s milk? In nature, every other mammal begins lactation (milk production) in the mammary glands immediately after giving birth. With the exception of humans, all other mammals are weaned off milk after infancy. But ironically, we’ve developed a lifelong dependency on cow’s milk. You’ll never see an ape drinking elephant’s milk or a puppy drinking cat’s milk. Yet, for some strange and slightly deranged reason, we find it kosher to drink cow’s milkIt seems almost moronic to believe that breast milk could be swapped out as an even exchange for cow’s milk as if the two were the same. Cow’s milk is specifically designed to super-size an 85-pound baby calf into a 500-pound cow in less than a year. We’re genetically and structurally incompatible with cows, yet we’ve made cow’s milk the elixir of life for strong bones.

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Casein. Nature engineered every mammal’s milk suitable for its own specific developmental needs. The enzymes, hormones, sugars, and protein composition in cow’s milk are not even close to human breast milk. This is largely why dairy is one of the most common food allergies. This creates an immune reaction that leads to inflammation and mucus production. This immune response often leads to ear infections, respiratory issues, post-nasal drip, sinusitis, nasal congestion, rashes, hives, eczema, and digestive problems. Take a look at these symptoms and think about how common they are in children. Ditching dairy is my number one recommendation for parents with children suffering from asthma and chronic ear infections. The proteins casein and whey found in dairy are primarily responsible for our body’s allergic reactions. Casein is the solid portion of milk that creates curdles, while whey makes up the remaining liquid portion. The primary difference in how these two proteins impact our health is how they are digested. 

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Casein. Whey protein is rapidly digested and absorbed into the blood, causing a spike in insulin production and eventually insulin growth factor (IGF-1). During childhood, IGF-1 is a critical growth hormone for normal development, but for adults, it can cause the production, proliferation, and metastasis of cancerous cells. Essentially, IGF-1 is rocket fuel for cancer growth. It doesn’t matter if you buy milk organic or raw, it will still contain these cancer-promoting hormones. The more predominant form of protein in milk is casein. Casein is an insoluble protein that forms clumps that are slowly peeled away in the stomach, causing its digestion to take up to several hours. Dr. T. Colin Campbell, author and researcher of The China Study, said his research concluded, “Casein, which makes up 87% of milk protein, is the most relevant cancer promoter ever identified.” Both breast and cow’s milk contain casein; however, it’s 300 times more abundant in cow’s milk. The slow digestion of these proteins in our stomachs produces morphine-like compounds called casomorphins.

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Casein

Casein. The compounds are capable of stimulating the release of histamines, which is why 75% of the world’s population has some form of reaction to dairy. Casomorphins enter the bloodstream, then travel to the brain and attach to opiate receptors, producing similar effects of opioid drugs, like morphine. The same compounds are present in human breast milk at significantly lower concentrations and appear to have an evolutionary purpose. It appears that addiction is engineered even into breast milk. However, the concentration of these morphine-like compounds in cheese is like milk on steroids. To make one block of cheese requires ten gallons of milk. The majority of water and whey protein is removed from milk during the process. What’s left behind is a concentrated block of fat and casein protein filled with opiate compounds. This is why for most people who’ve transitioned to a plant-based lifestyle, kicking the cheese habit was much harder even compared to meat. 

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Casein. I won’t go as far to compare our addiction to cheese to the prescription opioid crisis here in America, but I don’t think it’s a stretch to say cheese has a devastating impact on our overall health as a country. After all, cheese seems to be the perfect recipe for heart disease. It’s the number one source of saturated fat in the American diet, has the cholesterol equivalent of a steak, and is one of the leading sources of sodium of all foods. What makes ditching dairy so complicated now is that it’s not just in dairy products anymore. It’s hidden in baked goods, candy, pizza crust, and even medications. A quick glance at the label of products marketed as vegan or non-dairy, and you will often find hidden dairy in the form of casein and soy lecithin. Casein can also be found in adhesives, glues, and plastics. This is why the popular brand Elmer’s Glue, commonly used by school children, has a cow on the front label. Do you really want to drink or eat something that promotes cancer and is capable of making glue in your digestive tract? 

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Casein. Inside the human stomach, milk proteins coagulate and create difficult-to-digest curdles that make a fine paste throughout the digestive tract. This retards the absorption of nutrients and hampers the immune system. The nutritional value in cow’s milk is lost through the process of pasteurization, which heats the milk at a temperature of 161 degrees Fahrenheit. This kills all nutrients and denatures many of the proteins. This process also degrades the calcium, which becomes far less absorbable due to it being engulfed by a casein matrix. This is why milk is then ‘fortified’ with calcium from synthetic sources. While synthetic sources of calcium will falsely normalize your lab values, therapeutically you will still be deficient. 

 

 

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