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Dairy is one of the most inflammatory molecules that we can put into our bodies. Inflammation is the link to all chronic degenerative diseases. Dairy is a food group, that if we eliminated it completely, the health of our country would improve dramatically. There are many reasons dairy is inflammatory to both children and adults.

• The protein and fat molecules are too large for the digestive tract to efficiently breakdown, absorb and assimilate. The proteins and fats come from a 300 pound animal. Putting that into a 7 pound infant or a 150 pound adult is very compromising to the digestive tract and doing so can result in colic, gas, constipation or diarrhea, reflux, and bloating. Since the digestive tract is the surveillance system for the entire body – chronic exposure will breakdown the digestive tract and opens the internal body to inflammation. This inflammation will end up in whatever our weak spot is (migraines, allergies, joint pain, cancer etc.)
• There is another milk protein called bovine serum albumin (BSA) which acts as an antigen and causes immune reactions responsible for inflammatory conditions.
• Calcium needs to be absorbed in an acidic environment. The moment dairy hits the stomach, it prevents the acid from breaking it down for absorption. Long term studies show that those who have higher dairy intake have an increased risk for bone fracture.
• Casein and whey are the primary proteins in milk. These two molecules are the most common allergens to the body.
• Lactose is the primary sugar of milk. There are many cases of lactose intolerance, both known and unknown.

References regarding cow milk risks

• Diabetes and Autoimmune Diseases: Albumin from cow milk leads to an auto-immune reaction aimed at the pancreas causing impairment of the pancreas’s ability to produce insulin. In 1992, The New England Journal of Medicine reported that all of 142 diabetic children studied had abnormally high levels of BSA antibodies.
• Ovarian Cancer: Ovarian cancer rates parallel dairy-eating patterns around the world. This is due to the milk sugar lactose. In the human body it is broken down into galactose which requires further enzymes to break it down efficiently. When the consumption of dairy exceeds enzyme capability, it builds up in the blood and affects the ovaries. Women with lower levels of these enzymes have an increased risk of developing ovarian cancer when exposed to dairy.
  – Lancet 1989;2:66-71
• Breast and Prostate Cancer: Dairy products increase insulin-like growth factor which has been shown to occur in higher levels in people who consume dairy regularly. This is linked to greater incidences of both breast and prostate cancer. 
  – Science 1998;279:563, Medical Hypothesis 1997;48:453-61
• Osteoporosis: Increased intake of dairy products is associated with a higher fracture risk and shows no protective effect of milk consumption on fracture risk as demonstrated in a study following more than 75,000 women for 12 years.
  – The Harvard Nurses’ Health Study, Am J Public Health 1997;87:992-7
• Cardiovascular Disease: Dairy products contribute significant amounts of cholesterol and fat to the diet. Diets high in saturated fat increase the risk of cardiovascular disease and other chronic diseases. Low saturated fat diets can not only prevent heart disease, but may also reverse it.
  – Lancet 1990;336:129-33
• Toxicity: Cows receive hormones like recombinant bovine growth hormone (rBGH) to increase the production of milk. This synthetically induced milk production leads to mastitis and inflammation of the mammary glands requiring antibiotics. Hormones, antibiotics and pesticides (used heavily on their feed) are frequent contaminants of dairy products.
  – Medical Hypothesis 1997;48:453-51
• Infants and Children: The American Academy of Pediatrics recommends that infants younger than one year not be given whole cow’s milk due to iron deficiency anemia, colic, constipation and allergies. Cow milk is very low in iron. If cow milk is a major part of the diet, it leads to deficiencies.
  – N Engl J Med 1998;339(16):1100-4

The main reason milk is a staple is for the calcium content. See chart below for comparison amounts of calcium in cow’s milk compared to other food sources:

Dairy		Fish
Cow’s milk	300	Raw oysters	300
Goat Milk	330	Shrimp	130
Human Milk	80	Salmon with Bone	490
Vegetables		Mackerel, canned with bones	680
Bok Choy, cooked	330	Sardines, canned with bones	1000
Bean Sprouts	320	Grains
Spinach, cooked	250	Tapioca, dried	300
Collard greens, cooked	260	Brown rice, cooked	20
Mustard greens, cooked	450	Quinoa, cooked	80
Turnip greens, cooked	450	Corn meal, whole grain	50
Nuts		Rye flour (dark)	40
Almonds	660	Rye flour (light)	20
Chestnuts	600	Beans
Filberts	450	Garbanzo Beans	340
Walnuts	280	Soybeans	450
Sesame seeds	900	Tofu	400

Goat milk is more closely related to the human body proteins. The fats are different in that there are more medium chain fatty acids which are easy to breakdown and utilize. The fat molecules are 1/5 the size of cow milk which makes it more easily tolerated by humans. There is no need for cream separation since the molecules of fat are so small. Goat milk is more tolerated in patients with allergies of any kind. In addition, goat milk contains a higher levels of beta carotene which offers cancer preventing properties. For infants who are not breast fed, goat milk formula is usually well tolerated. The recipe is listed below with local goat farms for fresh milk:

Goat Based Formula for Children
Goat Milk 3 ½ cups
Water 1 cup
Maple syrup 3 T
Liquid Pediatric Multivitamins 1 tsp

To find local, fresh goat milk, references are listed below:

• Benson/Pomerene: www.goatmilkandcheese.com: (520) 586-2081.
• Meadowayne Dairy: www.meadowayne.net: (928) 875-2568
• Saguaro Farms: email – SaguaroFarm05@yahoo.com
• La Mancha Dairy Goats: email SaguaroFarm05@yahoo.com
• Healthy Habit Health Food Store: www.healthyhabithealthfoods.com:(602) 252-6000. Queen Creek:
• DeZoo Dairy Goats: email – dezoodairygoats@aol.com
• Queen Creek, Save Your Dairy is a small local farm: www.saveyourdairy.com: (480
• 575-8499, (480) 279-4474, or (630) 986-8412.
• NW Tucson/Marana: www.hoofsnhorns.com

In addition, there are milk alternatives that can be used for cereals and sauces. You may want to try one of each as they each have unique textures, flavors and consistencies. The most popular milk alternatives are hemp, almond, oat, rice and soy (soy is not recommended). Try them and keep your mind open as transitions aren’t always easy, but well worth it in the end.