Dairy Products and Eggs
We are advised to avoid dairy products because all dairy items are fattening. Exceptions are pregnant women, nursing mothers and children---all of whom need milk because of the bone-building calcium, and vitamin D, in milk.
On the Dr. Oz program (1/20/15) Dr. Michael Roizen, Chief
Wellness Officer at the Cleveland Clinic and an authority
on health and nutrition, explained
that we do not need dairy in our diets, but we do need the nutrients in dairy, which can come from other sources. Vitamin D3 found in dairy is called the "sunshine vitamin" because it can be obtained from exposure to the sun.
Vitamin D3 can also be obtained by taking between 3,000 - 10,00 IU's (International Units) of vitamin D3 daily.Why the wide variance in the amount of IU's we are advised to take daily? This is because it depends of the amount of that vitamin already present in our bodies, as determined by a blood test.
The correct Vitamin D3 level is between 40-60 ng/ml. (40-60 nanograms per milliliter). However, most of us will certainly need more Vitamin D3 daily than the paltry 500 IU's in some one-a-day vitamins!
Most babies are able to drink milk,
but as they grow older many youngsters' bodies lose their ability to produce the lactase enzyme which breaks down the lactose (a sugar present in milk) and they become "lactose intolerant."
According to Jackson Gastroenterology (http://www.gicare.com) "Some ethnic groups are more likely to develop lactose intolerance. By adolescence, it is gone (the ability to use regular dairy products) in about 75 % of African-Americans, Jews, Native Americans, Mexicans, and in 90 % of Asians. So, the condition (lactose intolerance) is very common." Those most able to use dairy products without having intestinal problems are people of northern European descent.
This is also noted by Dr. M. F. Roizen and Dr. M. C. Oz, You On
a Diet, Free Press, New York, NY, 2006, who state: "...there's
a higher ethnic predominance of lactose intolerance in those of non-European origin. It's just another example of how genes
---not willpower---help dictate what you can and cannot eat."
An article in National Geographic (May, 2015) by Catherine Zuckerman also explores the problem of lactose intolerance, noting that "most of the world's adults---an estimated 68 percent---aren't able to digest" milk. The lactase enzyme (necessary to drink fresh milk with no ill effects) "is present in young children but weakens in most people after weaning," notes evolutionary geneticist Pascale Gerbault.
The lactase enzyme "continues to be produced, extending the ability to digest dairy only in smaller populations of adults around the globe. Though what sparked the digestion divide is uncertain," Gerbault says, "one pattern may shed light:
Milk tolerance in adults is more common in regions with a history of raising dairy mammals such as cattle, goats, and sheep."
Consequently, many people have no choice but to avoid dairy products---or suffer from the same symptoms people have who are sensitive to "gluten" (a protein found primarily in wheat, but also in barley and rye) but persist in using glutenous foods: nausea, abdominal cramps, gas, bloating, and diarrhea.
Another problem with using dairy products is they are fattening. If you do purchase diary items it's a good idea to get those labeled "no-fat" or "low-fat."
A Jan., 2015 Consumer Reports alert tells us: "Beware of ice cream that isn't." They showed two packages of a well-known brand of ice cream, but cautioned: "These two packages may look similar, but only one is real 'ice cream.' The other is 'frozen dairy desert' which doesn't meet government standards for ice cream, has a longer list of additives and tastes just OK." Both packages looked the same, so, be wary of what you put in your shopping cart.
Be sure to read the "small print" even on packages of food you have always purchased because there could be product changes of which you are not aware!
A word about butter: Once vilified, butter is now considered healthier than margarine.
And eggs: As with butter, eggs were once thought to be unhealthy. Current nutritional information tells us eggs, in moderation like everything else, are now considered safe to eat.
Before you say: "First they tell us one thing, then another," it is important to remember this: Science is not static or unchanging. Scientists in many food research facilities are continually learning more and more about what foods are best for us and which foods should be avoided. There will never be an end to learning, and we should follow what current research advises us about food and nutrition.
Next - Questionable Meat Items