Milk
Created | Updated Sep 3, 2002
~Milk has almost all the nutrients people need for growth and good health, and it has these in large amounts and the correct proportions for the nutrients to work together
In order to grow, gain energy, and replace tissues, the body needs six types of nutrients: water, carbohydrates, fats, proteins, minerals, and vitamins. Milk is a wonderful source of all these nutrients and has been called "the most nearly perfect food" -- it lacks only enough iron and does not provide quite all the vitamins that humans need. All milk contains the same nutrients, but the quantities may differ -- for example, human milk contains 1.5 times the sugar of cow's milk, but has fewer proteins and minerals.
Experts generally recommend 24 ounces of milk per day for children and teenagers (three 8-oz glasses) and at least 16 ounces of milk per day for adults (two 8-oz glasses). Expectant or nursing mothers are encouraged to drink three to four glasses a day. But today there are some scientific studies and relationships that raise the question of whether milk is really so good for people.
Should we really drink so much milk?
The highest rates of osteoporosis are found in Denmark, Norway, Holland, and Sweden -- and these are the countries that ingest the most milk and milk products world-wide. Inuit Eskimos consume about 3500 mg daily (we are instructed that 1000 mg is a good number); by age 40, many are crippled.
The Question of Methionine
Methionine is an essential amino acid1 necessary for processes such as digestion and muscle metabolism that is provided in milk, but now it seems that methionine is bad for us in too-large quantities. Methionine is a good source of sulfur, but therein lies the problem. The sulphur converts into sulphates and weak forms of sulphuric acid and turns blood too acidic. In order to neutralise this acid, calcium is leached from the bones into the bloodstream. Rather useless, drinking milk for calcium at that point, isn't it? Another by-product of methionine-breakdown are homocysteines -- an elevated homocysteine level is a risk-factor for heart disease; the connection between homocysteines and heart attack deaths was originally identified in the 1990s.
Plant proteins contain less methionine than animal proteins do, so soy milk is better in this sense than cow milk. Also, whole milk has a lower amount of methionine than skim milk does.
Breast Cancer
~? (was in original)
Milk Around the World
Milk is produced by all species of mammals -- this is by definition. Because this is true, most mammals tend to stick to drinking their own species' milk. Humans, however, are an exception.
In different areas, people drink milk from different animals -- which milk used depends on what is readily available in that area and also which flavour of milk one grew up with (different milks do taste different). For instance, in places where there are camels, it is more difficult to raise cattle; thus people drink camel milk.
| Type | Area |
|---|---|
| cow, goat, sheep, soy | Westernised countries |
| camel | Arabia, central Asia and northern Africa |
| llama | South American |
| reindeer | Arctic regions |
| water buffalo | Egypt, India, Pakistan, Southeast Asia |
~There is also dandelion milk.
Cow Milk
The United States is the leading milk-producing nation, with the production based mainly in the "Dairy Belt" between New York and Minnesota. The average yearly milk production of a single cow in the United States is about 2,000 gallons (7,570 litres). A dairy cow requires 40 to 100 pounds (18-45 kg) of feed and 10 to 30 gallons (38-114 L) of water per day.
~Milk is generally ingested for its high calcium content.
~Can buy whole, skim
Soy Milk
Soy milk is made from soybeans2 as another, perhaps healthier, option for people. Soy milk is created by grinding soaked soybeans and then pressing the milk out -- this technique has been used for centuries in nations like China and Japan. Today it is sold on the streets and in cafés in these countries.
In countries where soy milk is still relatively new, it can be found in supermarkets, health food stores, or specialty food shops, in almost as many forms as there are cow milk. Liquid, powdered, chocolate, vanilla, almond (alright, so these last two aren't so common coming from a cow) -- even reduced fat soy milk is on the market. Soy milk can be used almost any way that cow's milk is used, including in baking and cooking, and because it is lactose-free, is a neat option for lactose-intolerant people.
Human Physical Problems with Milk
Some people cannot digest milk or have problems with its constituent parts. Some are allergic.
Lactose-intolerance
Some people cannot break down lactose, which is the sugar present in all animal milks (cow, goat, sheep, etc). Because the amount of the enzyme lactase, which is responsible for the breakdown of this milk-sugar, decline with age, most children can drink milk but many adults cannot. In some races the amount of this enzyme exists in much smaller quantity than in others; for instance, most Chinese people are lactose-intolerant. This leads to unique cultural adaptations, such as the near-complete absence of milk and milk-products in Chinese cooking.
Lactose-intolerance is not confined to older people, however. Children can also be lactose-intolerant and have the same problems as their adult counterparts. Non-lactose-intolerant people who do not normally ingest large quantities of milk can even react like lactose-intolerant people, should they (for example) begin to eat cereal smothered in milk every morning. Unless the person is truly lactose-intolerant, however, hir body should be able to produce the extra lactase needed to deal with this new influx and this reaction will go away as the body begins to cope.
As the enzyme lactase can be present in varying amounts even within a group of lactose-intolerant people, people can have different reactions3 to the same amount of milk. In less-severe cases, a lactase supplement pill can be taken before ingesting ice cream or other milk products that will minimise the discomfortable after-effects of milk ingestion in lactose-intolerant people. Another option for lactose-intolerant people is soy milk.
Allergies
A small percentage of people (both old and young) are allergic to the protein or fat in milk; these people generally have the same reaction to the ingestion of milk as lactose-intolerant people do.
Milk Products
Butter, cheese, ice cream, yoghurt are made directly from milk, while many other foods use milk or milk products directly as an ingredient (pancakes, chocolate, casseroles, puddings, etc).
Beyond food, milk is used in manufacturing many other products. Some of these include waterproof glues, plastics, and paint from the main protein in milk, casein.
From Farm to Table
~the substances that cows are fed are passed on to humans
As always, I would appreciate any comments you might have. Please start a new thread at the bottom of this page! This entry is still In-Progress; last updated 3 September 02.
