Romford and ilford Chiropractic Clinci

1. Dairy Products
313 High Road Chadwell Heath
Romford , Essex RM6 6AX
Tel : 0208 252 1010 : 0208 262 3140
www.chiropracticcare.co.uk
The aim of this information is to broaden your understanding and introduce you to the idea that milk
may not be as natural or as beneficial as you may have imagined and that dairy products have some
detrimental effects on our health. As a nation we have not yet embraced the idea that milk
consumption should cease when we have been weaned and as such we continue to consume milk in
large quantities.
Different sources of milk
Humans are the only animals that consume milk into adulthood and the only animals that
regularly drink the milk of another animal. Milk (besides breast) is not a human food – it is produced
by cows and goats to meet the nutritional needs of baby cows and goats. Compositionally it is very
different from the milk we would use in early babyhood because of its different chemical
constituents therefore it is difficult for us to digest and obtain the nutrients needed. It demands
valuable bodily resources to help eliminate the unwanted toxins.
Human Milk
At birth the mother’s breasts provide the infants first milk known as colostrums, which is beneficial in
many ways. It acts as a mild laxative helping to clean out the baby’s bowels and helps to produce a
colony of friendly bacteria. It kick starts the baby’s natural immunity as it is full of antibodies. Breast
milk contains a high concentration of zinc which is vital for the growth of the baby. It supplies nutrients
to the baby in a pre-digested form until their own digestive tracts are able to cope with the food. The
colostrums is followed by a thicker, whiter, milk which is calorie, fat and protein rich and can sustain
the baby for several months. The breast milk a mother produces will only be as healthy as the mother-
so if she has a poor diet or carries any toxins then they will be passed on to the baby via the milk.
Cow’s Milk
As a nation we love our milk, consuming an enormous amount each year. Cow’s milk is our most
popular choice by far. We assume this decision is driven by taste, cost, availability and perhaps
strong marketing from the government who recommend it as a source of calcium.
So why is it not advisable for us to consume cow’s milk?
When we consume the milk we also consume hormones and antibiotics which are now routinely given
to cows. The quality of the feed given to cows can also be very poor. Modern animal milk can contain
as much as 400% more pesticides than some grains and vegetables.

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Goat’s Milk
There is a wealth of research which supports the idea that goat’s milk is
perhaps a superior milk alternative when compared to cow’s milk. Goats are
regarded as clean animals that graze on bushes, herbs and barks which are
full of minerals. Compositionally goat’s milk is most similar to breast milk and
so is the best alternative for babies in the event breast milk cannot be used.
Goat’s milk is more digestible than cow’s milk because it contains smaller fat
globules.
Nut and Seed Milk
If you want to eliminate dairy from your diet then it is possible to use almond, rice,
oat, coconut or Soya milk as alternatives. However commercially some of these
milks are sold with added sugar so remember to check the labels before you buy!
Calcium Friend or Foe?
Calcium is stated to be one of the main reasons why we must consume substantial amounts of
dairy in our diet but research has shown it is better to obtain our calcium requirements from
calcium rich food such as vegetables and fish before dairy. This way we can access a wider range
of foods with a wider range of vitamins and minerals without the disadvantages of dairy.
Calcium from milk is too concentrated and is hard for the body to utilise. It forms hard plaque that
lines the digestive tract which effects absorption of nutrients. Long term use can lead to poor
absorption and chronic diseases such as irritable bowel, colitis and cancer. Green leafy veg, nuts
and seeds provide a better balance of nutrients than dairy.
Why are Dairy Products so problematic for us?
Dairy foods are high in saturated fats and encourage the production of acid, which in excess
can cause inflammation and can exacerbate problems such as eczema and asthma. Dairy is
difficult to digest because it contains casein (a protein) and when it reaches the stomach it reacts
with the acid and forms large clumps which are difficult to break down into digestible molecules.
Dairy products are mucous forming and contribute significantly to conditions such as glue
ear, sinus problems and upper respiratory tract infections. Cow’s milk contains a protein that
can produce allergic responses in as many as 7% of babies. Research suggests that exposure to
cow’s milk before 9 months of age increases the likelihood of developing this problem.
Milk Products
Not only do we reject the idea of abandoning milk after we are weaned but we
positively embrace its ongoing usage by developing a whole range of new
products to tickle our taste buds and to help us meet government targets for
‘Healthy Eating’.

3. 3
313 High Road Chadwell Heath
Romford , Essex RM6 6AX
Tel : 0208 252 1010 : 0208 262 3140
www.chiropracticcare.co.uk
Butter Vs Margarine – The Great Debate
Butter is made by churning cream or milk vigorously to separate the fat from the buttermilk. The ‘fat’ is
packaged and sold as butter. It is a concentrated source of saturated fat and contains high levels of
salt which are added during processing both of which are detrimental to our health. The benefits of
butter are that it contains high levels of Vitamin A and D and some trace minerals such as
manganese, selenium, iodine, chromium and zinc. It also contains fatty acids which have anti-fungal
properties and stimulate the immune system.
Margarine is an artificial food made during an 8 step process which involves solidifying liquid oils
pressed from seeds. During the refining process solvents, bleach and preservatives are added.
Margarine contains damaged fats which are detrimental to our health.
Buttermilk
Buttermilk is the liquid left over after making butter; it can also be made by souring milk with bacteria.
It can be used in baked products such as scones or consumed as a drink, although cooking will
remove any pro-biotic benefits it may have as it will kill the friendly bacteria. Buttermilk is high in
calcium and protein.
Cheese
Cheese is made by separating the curd (milk solids) from the whey (milk liquid) and then ageing the
curd. It can take as much as 8 pints of milk to make one pound of cheese. A substantial amount of
salt is added during the processing which can cause health problems and well matured cheese can
sometimes contain microbes which people with sensitive digestions cannot tolerate. Hard cheese is
also incredibly high in saturated fat which can lead to multiple health problems.
Whey
Whey is the thin watery liquid which is left over from when you separate the curds during cheese
making. It can be dried and added to foods and even used in body building supplements.
Cottage Cheese
A mixture of skimmed milk and friendly bacteria which produces soured milk from which the cottage
cheese itself is made. Commonly cottage cheese is sold as a low fat food with around 20% solid
content.
Ice Cream
Ice cream is a frozen milk product that is exceptionally high in fat and sugars. You can source
‘healthier’ versions which may use various combinations of organic milk and cream or can be dairy
free, but they usually still need a certain amount of sugar for ‘freezing’ to take place. Ice cream has
been linked to increasing the incidences of depression.
Cream
Is the fat that is skimmed off the top of the milk. It is very high in saturated fat and calories and the
body finds it extremely hard to absorb and utilise cream. One plus point though is that it has a good
essential fatty acid balance having almost equal amounts of omega 3 and omega 6 fatty acids.