Milk actually reduces calcium in your bones. Similarly to all animal proteins, milk acidifies the body pH level, which then triggers a biological correction. Calcium is an excellent acid neutraliser and since the biggest storage of calcium in the body your bones, then the very same calcium in your bones is utilized to neutralize the acidic effect of milk. Once calcium is pulled out of the bones, it leaves the body via the urine, and the net result is an actual calcium deficit. No wonder why statistics indicate that countries with the lowest consumption of dairy products also have the lowest fracture incidence in their population, while Denmark is on the top of the hip and other fracture statistics. A recent Swedish study published not long ago in the British Medical Journal points out that drinking three glasses of milk per day results in increased incidence of osteoporosis, bone fractures, and earlier mortality. These are independent university researches. On the other hand, as far as I know all researches/studies that suggest the benefits of milk (mainly the calcium myth) are funded by the diary industry.
Plant based sources of calcium such as leafy greens, nuts, dried basil are both healthier and more easily absorbed. One cup serving of soybean sprouts provides 46 per cent of daily calcium requirements which is the equivalent of a glass and a half of milk, except the soybean provides you with only 30 calories, which reduced calories intake is obviously better (for the vast majority of population). I fully understand by now that it is not applicable to you as you need an incredible amount of extreme calories for your top athlete regime, but 99.999% of the population is not in the league of Kobe Bryant and yourself, and therefore I think they should know that diary product is not good for human body (which I have been banging-on in the last few pages).
There are a few very good documentaries that summarizes how the diary industry and their sockpuppets in the FDA mislead the population about the benefit of milks.
I am sure you are having strong teeth despite of milk, and not because of milk. Your strong teeth most likely because of your genetics.
This link is interesting.
http://saveourbones.com/osteoporosis-milk-myth/additional info from "Nutritional and physical degeneration" by DR. Weston A. Price
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Several incidents of special interest occurred. Two different
teachers came to me to inquire what had been done to make a particular
child change from one of the poorest in the class in capacity to learn
to one of the best. Dental caries is only one of the many expressions
of our modern deficient nutritions.
I have referred to the importance of a high vitamin butter for
providing the fat-soluble activators to make possible the utilization
of the minerals in the foods. In this connection, it is of interest
that butter constitutes the principal source of these essential factors
for many primitive groups throughout the world. In the high mountain
and plateau district in northern India, and in Tibet, the inhabitants
depend largely upon butter made from the milk of the musk ox and the
sheep for these activators. The butter is eaten mixed with roasted
cereals, is used in tea, and in a porridge made of tea, butter and
roasted grains. In Sudan Egypt, I found considerable traffic in high
vitamin butter which came from the higher lands a few miles from the
Nile Basin. This was being exchanged for and used with varieties of
millet grown in other districts. This butter, at the temperature of
that area, which ranged from 90° to 110° Fahrenheit, was, of
course, always in liquid form. Its brilliant orange color testified to
the splendid pasture of the dairy animals. The people in Sudan,
including the Arabs, had exceptionally fine teeth with exceedingly
little tooth decay (Chapter 9). The most physically perfect people in
northern India are probably the Pathans who live on dairy products
largely in the form of soured curd, together with wheat and vegetables.
The people are very tall and are free of tooth decay.
Probably every housewife is familiar with the low melting quality
of the butter produced in early summer when the cows have been put on
the green pastures. This is particularly true of butter that has the
grassy flavor and the deep yellow to orange color. This butter is
usually several times as high in fat-soluble activators including
vitamins A and D as butter produced from stall fed cattle or cattle on
poorer pasturage. In Chapter 15, I have explained why this butter is
not favorable for shipping and why dairymen so frequently give the cows
a ration that will produce less of these qualities. One of the
principal foods used for accomplishing this is made of cotton seed meal
and cereals.
There are many illustrations of the low efficiency of this type
of fodder for providing vitamins essential for dairy products. In one
of the recent severe droughts in the Mississippi Valley several
thousand cattle were shipped to Ohio for water and green pasture as a
means of saving their lives. They were fed enroute on concentrates said
to consist of cotton seed meal and grain. Professor Oscar Erf of the
Department of Dairying of Ohio State University has given me the
following detailed information:
With reference to the cattle from the
south-western and central-northern states of the drought area which
were brought into Ohio in the fall of 1935 on a 600 acre farm north of
Delaware, will say that I had the privilege of viewing some of these
cattle previous to the time that they were brought to Ohio in 1935.
Because of the extreme drought period and the hot sun, it was rare to
see green grass on the prairies. The sedges were nearly all dried up.
The tumbleweed was about the only thing that was available for the
cattle in some instances. The corn was dried up and very little green
was in evidence. In the particular location that I was in we found the
cattle suffering terribly. Many had infected eyes.
There were a good many deaths on the plains which
were literally dried up. Sometimes there was even a small amount of
decomposition after death. In the fall, those that survived on the
plains, were loaded up and driven to the corrals, loaded into cars and
sent east. Only the good ones were loaded and even a large number of
these passed out in transit.
I was informed that the crop of grass the year
before was very scant. Consequently, a large number of calves were born
with weak eyes and these were the early ones to pass out on the plains.
The low vitality of the individuals which I considered was due to the
lack of vitamin A or the green grass factors was the cause of the
serious infection, however their being secondary to the primary
cause.
The first train load of the twenty-eight hundred
cattle that were brought to this ranch were fed on green corn stalks.
There was a nine acre patch of corn in this area. The fences were taken
down one afternoon at 3 o'clock and by 9 o'clock there was no evidence
of stubbles or roots. This had all been eaten in a very short space of
time. We had quite a time getting hays and green stuff which we
demanded because of its carotin content and its green grass factor.
There was not enough grass available in the beginning so we had to buy
about 400 tons of hay a day to keep the animals fed. They got no grain
of any kind because it was a question of bringing the cattle to a more
or less normal condition with no intention of fattening the
animals.
After they had made arrangements for feeding
operations and made feed racks in sufficient numbers, we went over the
herd to estimate the numbers that were blind and had sore eyes, which I
assume from past experience, was due to a vitamin A deficiency. As near
as we can estimate, nearly 8 12 animals were affected (29 per cent).
There were 157 calves born and approximately 50 per cent were deformed
and not normal. We did not get the complete figures but they probably
ranged a little higher than that. The worst infected cows were calves
and animals that were 18 to 20 months old. I could not get the story of
these individuals but they must have been in the area of dry grass for
2 years. There was a slight improvement in those that were not
seriously infected after they were fed here. They improved decidedly in
October and November and were practically all slaughtered before the
middle of December.The milk of these vitamin deficient cows would not properly nourish
either their calves or human beings.
Many children have tooth decay even while using whole milk, in
part because the milk is too low in vitamin content, due to the
inadequacy of the food given the cows. The means for improving this
condition have been discussed in Chapter 15.
Some of the current theories of the chemistry of tooth decay
place the responsibility on the local condition in the mouth as
affected by the contributing factors provided by sugars and starches
which enhance the growth of acid producing organisms. A phase of this
has been closely related to the slogan that a clean tooth cannot decay.
Among the difficulties in applying this interpretation is the physical
impossibility of keeping teeth bacteriologically clean in the
environment of the mouth. Another difficulty is the fact that many
primitive races have their teeth smeared with starchy foods almost
constantly and make no effort whatsoever to clean their teeth. In spite
of this they have no tooth decay. In many of the primitive groups that
I have studied the process of modernization includes teaching oral
hygiene and prophylaxis. Yet, even with the addition of this important
adjunct to health, they have in most cases lost their immunity to tooth
decay and dental caries has become active. This will be seen in many of
the illustrations of the primitive races in the preceding chapters. Of
course everyone should clean his teeth, even the primitives, in the
interest of and out of consideration for others.
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