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The Case against Financing Dairy Projects in Developing Countries JoAnn Guest

May 16, 2005 12:55 PDT

 

http://www.notmilk.com/wbstance.html

Comments/corrections to

Draft last printed: 22 September, 2000

 

1. Introduction

 

The case that development assistance finance should leave large-scale

grain-fed livestock production to the private sector is presented in

Goodland (1997, 1998a,b). However, that case largely excluded dairy

production. Development officials are starting to accept the case

against financing grain-fed livestock, but reservations remain about

milk production. This addendum extends the case against livestock to

dairy production.

 

Dairy projects cause major and negative environmental and social

impacts, almost the same as detailed in the 'Livestock EA' paper

(available on request), so are not repeated here. This paper focuses on

the impacts more specifically attributable to dairy. This paper begins

with the strongest argument against dairy consumption, namely its strong

association with heart disease. It then discusses the nutritional claims

for of dairy, including its role with children, how most non-Caucasian

adults cannot digest dairy, and the role of dairy in breast cancer.

 

The paper concludes that dairy projects are usually inequitable,

nutritionally questionable, and risky for health. The few benefits of

dairy (see below) are best obtained elsewhere. Scarce development

resources are better allocated to promoting less expensive foods that

are more accessible to the poor, as well as lower impact foods and

healthier diets, which also are more equitable. Dairy is best left to

the private sector.

 

1.1 Exceptions for Dairy Projects

 

The ruminant's extraordinary ability to digest cellulose can be

valuable. When dairy cattle are not fed, but rather scavenge for most or

all of their food -- as in much of India, their impact is lower. In such

cases, if cattle recycle what would otherwise not be used, they often

have much lower impact, while providing manure that can reduce soil

depletion and provide fuel. However, these cattle produce very little

milk. In addition, recent evidence suggests that India's dairy herd is

exacerbating India's forest loss. This is being documented.

 

Cattle grazing on natural range produce little milk, and none prior to

weaning, albeit possibly more than scavenging cattle. Range cattle are

not useful for milking commercially, in part because they are distant

from markets for dairy products, although they may supply their herders'

families with dairy products, and occasionally adjacent villages. Range

cattle usually do not provide attractive opportunities for dairy

investments for international development assistance. However, in view

of the economic inefficiencies of resource use, the environmental risks

(e.g., overgrazing), the fact that the science is relatively new, and

the risks of dairy consumption, these projects should be EA category A.

(1)

 

The poor in developing countries often consume insufficient amounts of

fat, so small amounts of fat in limited whole-milk consumption can be

beneficial to lactose tolerant people. As this is a poor choice of fats,

this should be an exception only. Small-scale projects promoting the

family milch cow, mainly for domestic consumption, thus might be

exceptions that could be financed. Development assistance can boost fat

or oil consumption for the poor in developing countries at lower

financial, social and environmental cost -- and at lower risk -- by

investments in plant-based oil production, such as soy- and corn-oil.

The use of the family cow for plowing or traction, and the use of its

manure for fertilizer, can be useful niche roles. The widespread use of

manure for fuel accelerates agricultural and environmental decline.

 

1.2 The Livestock EA Categorization also applies to Dairy

 

As the dairy industry uses only female cattle during their most

productive milking years, both older female cattle and most males from

birth are destined for beef or veal production -- with all the

consequent adverse impacts outlined in the Livestock EA case. Therefore,

environmental assessments of large-scale dairy projects or components

should be categorized as " A " for the same reasons. Dairy products such

as butter, cheese, ice cream and yogurt would be included. Full cost

pricing of all food products, would take into account the levels of

adverse impacts, including inequity (dairy is consumed mainly by the

rich or foreign in poor countries). Such pricing would likely not favor

dairy products.

 

1.3 What are Dairy Products?

 

Dairy products here include: non-human mammalian milk, cheese, butter,

ghee, buttermilk, cream, and ice-cream. Yogurt and the many local

varieties of curdled milk (kefir, koumiss, dadih) are included.

 

These products differ in their health risks. Milk here refers to

primarily cow's milk, unless otherwise specified, because buffalo, goat,

camel and sheep milks are less well known scientifically and are

relatively rare on a world scale.

 

Many food products contain milk or milk products, including margarine,

custard, biscuits, cakes and many 'processed foods'. Non-animal milks,

such as soy milk and rice milk are unrelated to animal milk, and do not

pose the risks associated with animal milk consumption.

 

1.4 Magnitude of the Issue

 

The consumption of dairy products is rising worldwide. The best data are

from a major consumer, the US. Cohen (1998) calculates that the average

American consumed 932 pounds of milk and dairy products in 1995.

 

This sum was distributed among the top five dairy products (by

converting the product back into the weight of milk that went in to its

production) as: (1) Cheese 277, (2) Ice-cream etc 247, (3) Liquid Milks

207, (4) Butter 95, (5) Nonfat milk powder 42. The balance was in

cottage cheese, cream, condensed milk, dry whole milk powder and dried

whey to total 932 lbs./capita.

 

That translates into 2.55 lbs. per person per day from the US's 10

million cow herd producing 153 bn.lbs of milk in 1995 according to USDA.

 

 

Because of perverse subsidies, there is an enormous surplus of US milk,

but the option of exporting such surplus is being foreclosed. Europe has

banned the import of rBGH dairy products, which means essentially all US

dairy products.

 

Other OECD governments, such as New Zealand, Japan and Canada are

enacting similar bans.

 

Therefore, most of US dairy surplus is shipped to developing countries,

many of which lack a dairy industry.

 

The World Bank, for example, invested $1.938 billion in 7 livestock

projects and 58 livestock components in financial year 1999. About 65%

of these investments were in Africa, East Asia and China.

 

2. Dairy Consumption and Coronary Heart Disease

 

Heart disease is the leading cause of death in the United States. It is

the most important public health issue of most OECD nations, and is

rapidly intensifying in many developing countries.

 

Of the emerging public health priorities in developing countries with

enormous long-term consequences, coronary heart disease (CHD) is at or

near the top. The history of CHD is interesting and recent.

 

Before the 1939-1945 War, atherosclerosis was recognized, but very

rare, even in the US. This changed dramatically. Most (77%) of autopsied

American soldiers killed in the 1951-1953 Korean War had

atherosclerosis; equal-aged Korean soldiers showed no such damage.

 

When many Koreans were put on the US Army diet, their cholesterol levels

rose sharply, and atherosclerosis became unmistakable.

 

Shocked by the results of the Korean War autopsies, the International

Atherosclerosis Project examined the arteries of 20,000 autopsied bodies

worldwide between 1963 to 1965.

 

The findings corroborated those of the Korean War: people consuming

diets rich in saturated fats and cholesterol had markedly more

atherosclerosis, more CHD, and more strokes.

 

The meat, dairy and egg industries disputed these results, and still do.

These industries pointed out that animal products are not the only

source of saturated fats. They blamed coconut oil, palm kernel oil and

chocolate, all of which are high in saturated fats.

 

In fact they are practically the only three plants with saturated fat,

and do not account for large proportions of most people's diets.

 

 

Cholesterol cannot be found in any plant food, (2) but is very high in

dairy products.

 

The meat, dairy and egg industries then claimed that heredity is more

important than diet in such cases. This was promptly disproven by many

studies of people of different heredity living in different countries,

such as Chinese and Japanese in California, Indians and Pakistanis in

England.

 

In 1970 and again in 1980, Ancel Keys published compelling correlations

between saturated fat and cholesterol in the diet, cholesterol in the

blood and death rate from heart disease.

 

In general, for every 1% reduction in total blood cholesterol, there is

a 2% reduction in heart disease risk.

 

By 1961, the American Medical Association editorialized: " A vegetarian

diet can prevent 97% of our coronary occlusions " .

 

By 1979 the US Surgeon General affirmed these results; so did USDA by

1980. These industries persist in advertizing the health of their

products, sponsoring much research seeking to disprove the science, and

financing powerful lobbyists.

 

The case that consumption of animal products over a certain low minimum

greatly increases the risk of CHD is well documented.

 

It has become the consensus that animal protein intake is strongly

associated with CHD (e.g. <www.who.org>; <www.docguide.com>; Hu &

Willett, 1998; Campbell et al. 1998; Geissler 1999).

 

It is well established that serum LDL cholesterol levels are very

important " predictors " of CHD.

 

CHD risks can be disaggregated into the two principal sources of animal

protein, namely dairy and meats.

 

Of the dairy risks, part stems from the high levels of saturated fats in

most dairy products. The other dairy risk factor contributing to CHD is

milk protein.

 

Davies (1980) found myocardial infarction patients had elevated

antibody levels to milk protein compared with healthy persons. Dairy

consumption correlates positively with blood cholesterol, as well as

with coronary mortality.

 

In 17 countries, Law (1994) found a good correlation between national

cholesterol levels and ischaemic heart disease. The saturated fat and

cholesterol contributions to CHD risk are now inescapable.

 

Heart (1997) monitored 11,000 overtly health-conscious adults for 13

years. Death rates from CHD were higher in those consuming relatively

more meat, and significantly higher in those also consuming high levels

of milk and cheese.

This implies that replacing meat in the diet with other foods rich in

animal fats and cholesterol, such as cheese, will not reduce CHD risk

 

Gordon (1999) synthesizes 428 peer-reviewed scientific papers on this

topic, and concludes that milk drinking is a health hazard, 'even a

threat of death' in later years.

 

Most of the world has become urban and more sedentary than fifty years

ago when the world was primarily rural and active. Because of this

change in activity, milk for adults has become risky (e.g., Cohen 1998).

 

 

As long ago as 1977, Segall had correlated milk consumption and coronary

mortality rates in 43 countries, and with myocardial infarction in 19

regions of Europe (Segall 1977, 1994).

 

Public policy has not yet caught up with this switch. CHD is not an

inevitable consequence of high milk diets; physical activity and dietary

factors (such as antioxidants and omega-3 fatty acids) lower CHD risk.

Figure 1 shows the correlation between coronary heart disease (CHD)

mortality and milk consumption in 23 countries.

 

 

 

Figure 1:

Correlations between CHD mortality rates and the consumption of

unfermented milk protein

 

(Source: Gordon 1999; Seely 1981)

 

Figure 2:

 

Milk consumption in 15 countries and serum cholesterol levels

 

Source: Gordon, 1999 (with kind permission of Harcourt Brace)

 

 

 

 

 

Figure 1 shows the correlations between CHD mortality rates and the

consumption of unfermented milk protein.

 

Figure 2 shows the correlation between milk consumption and blood serum

cholesterol level in 15 countries.

 

Seely disaggregated the strong dairy/mortality correlation. From WHO

data, Seely (1981) found mortality most closely correlated with dairy

consumption, second with animal protein, third with animal fat, and

fourth with sugar.

 

Migrants from India to other countries suffer from higher CHD and

CHD-mortality rates than those of the host population, whether in

Singapore, South Africa, England or elsewhere. Such Indians consume much

more milk and butter than the host population does.

 

Dairy products in India are consumed more by the rich (who are

sedentary and have high risk of CHD) than by the rural poor who are

active and have lower CHD risk.

 

This suggests that the health effects of dairy consumption are part of

the health damage of affluent lifestyles.

 

Much milk and curds in India - the world's largest producer of milk

--are from a mixture of cow and buffalo milks, which have different

compositions. In the wet season, rural Indians sell milk and its

products to more affluent urban Indians if possible, and consume any

surplus that they are unable to sell.

 

For coronary heart disease, liquid cow's milk itself seems to be the

main risk of dairy consumption. CHD risk seems to be somewhat reduced in

cheese consumption.

 

The very high saturated fat, cholesterol, and salt contents of most

cheeses impose their own risks. The difference in CHD risk between milk

and cheese gave rise to the 'lactose hypothesis', as lactose is higher

in milk than in cheese.

 

As milk sugars are water soluble, they are retained in the whey

fraction.

 

 

 

Fig. 3: The Maasai, Fermented Milk, and Atherosclerosis

 

Gordon (1999) addresses the paradox of the Nilo-Hamitic Maasai nomad's

high milk diets (3-5 lt./person/day in the wet season) in N. Tanzania

and S. Kenya.

 

Despite very high Zebu milk intakes, the Maasai do not suffer from

hypertension, nor from high cholesterol levels.

However, they develop high rates of atherosclerosis, similar to the

rates in old US males, but its ill effects seem to be counteracted by

their exceptionally active lifestyles and unusual coronary arteries

(Mann et al. 1972, Isono et al. 1994, Ho et al. 1971, Biss et al. 1970).

 

Mursik is the milk fermented (mainly by Lactobacillus confusus and

Lactococcus lactis) in a smoked, long Kibuyu gourd before consumption,

which may alter the properties of the diet, such as by reducing lactose.

 

 

Some Maasai occasionally add cow's blood to two-day old Mursik, or drink

it on its own as a tonic, especially for the infirm or pregnant.

 

More blood is added to the mixture during the dry season when milk

production is low.

 

Mursik seems to lower the risk of Entamoeba, Escherischia coli, and

Staphylococcus aureus, which are common in pastoral societies with poor

sanitation.

 

As Maasai intake of dietary fiber is so low, the binding properties of

lactic acid bacteria may help maintain health.

 

After fermentation, the gourd is washed out with wood ash (a base?),

and cattle urine (ammonia?),

which probably alters the fermentation.

 

The length of fermentation varies from a few hours, to a couple of days,

to one to two weeks.

 

Zebu milk contains significantly higher lipid and cholesterol levels,

and less sugar than ‘standard' cow's milk.

Maasai consumption of tea and mead also may be protective.

 

 

Zatonsky (1997) and Zatonsky et al. (1998) graphically document major

declines in mortality from heart disease (and some decline in stroke)

soon after saturated animal fats (e.g., butter, lard, suet, tallow)

decreased in Polish diets, and were substituted with unsaturated plant

oils.

 

Before the switch to unsaturated oils, CHD mortality had doubled from

1961 to 1991.

 

Curiously, cholesterol levels did not fall as dramatically during this

dietary switch from animal fats to plant oils. Even the margarines were

manufactured by a new method, which kept the risky trans-fatty acids

very low.

The Polish experience is being repeated in the Czech Republic as its

diets are switched from animal fats to plant oils.

 

3. The Nutritional Value of Dairy

 

3.1 Dairy Fats and Calories

 

Milk is about 87% water. Of the solids fraction, about 50% of milk's

calories come from fat. One cup of whole cow's milk contains about 8g of

fat. (3) Around two-thirds of the fatty acids in milk are saturated.

Polyunsaturated fatty acids make up less than 4% of milk fat.

 

'Low fat' milk is not low fat.

It contains from 24% to 33% fat as calories. '2%' milk contains about 5g

of fat per cup.

 

The '2%' figure also is misleading as it refers to weight, but milk is

mainly water. '1%' milk contains 2-3g of fat, and skim milk about half

that.

 

" Non-fat " milk contains 0.4g of fat per cup.

As the link between elevated LDL cholesterol levels and CHD are well

established, milk fats are risky.

 

The fat content of many cheeses varies from 7g to 10 g per standard (1

oz or 28g) serving, and rises to 38g in some brands. 'Low fat' cheese

contains 2g to 4g of fat.

 

Most cheeses provide 50% to 80% of calories from its fat, of which most

is saturated. The hyperbole of cheese as 'solid cholesterol' is

exaggerated as cheese often contains 20-30mg of cholesterol per serving.

Saturated fats, and to a lesser extent cholesterol intake, raise blood

cholesterol levels.

 

Butter's calories are 100% from fat, which is high in cholesterol and

saturated fat.

 

The U.S. Department of Agriculture's latest dietary guidelines (1995 add

1999) recommend low- and non-fat dairy products -- but reduced fat dairy

products (e.g., skim milk) are generally not available in poor

developing nations.

 

3.2 Dairy protein

 

Protein deficiency was a grave problem worldwide until fairly recently.

Fortunately it has become less widespread, but still intolerable, and

certainly for development agencies.

Protein deficiency occurs worldwide, largely in poor people living in

harsh remote areas with little education and subsisting on cassava or

yams.

 

Even 'Irish' potatoes can supply enough protein to prevent protein

deficiency unless overly peeled.

 

If calorie deficiency is solved by grain-based diets, protein

deficiency is unlikely to be a problem. Development agencies and

governments should tackle both protein- and calorie-deficiency as top

priorities.

 

But the most economic solution, with the least environmental damage,

will not include dairy or animal protein (see exceptions of the family

cow or pig, and occasionally rodents). The solution will vary from place

to place, and will hinge on legumes and grains, and possibly

supplements.

 

Leafy vegetables are useful sources of protein (2-5 gms/serving) and

especially legumes, without the risks associated with dairy protein.

 

Cow's milk is rich in protein; human milk has the least protein (0.9%)

of all milks. The amount of milk calories as protein is 15% cow, 5%

human, 17% goat, 49% rat, and 11% mare.

 

In comparison, the percentage of calories from plant protein: legumes

25-50%, vegetables 20-49%, grains 10-30%, fruits 5-15%, seeds 10-20%.

 

The protein in milk is a weak reason to consume milk. Milk proteins are

among the worst protein choices, as they are implicated in diabetes,

allergies, migraines and some cases of arthritis (N. Barnard, Pers.

Comm. 11/99).

 

Most OECD member country inhabitants consume an excess of protein.

Protein overload is related to osteoporosis, atherosclerosis and kidney

damage.

 

OECD octogenarians commonly lose 30% of their kidney function caused by

excess protein intakes (Rowe et al.1976).

 

Low protein diets (4%-8%) are commonly used to treat patients with

kidney failure.

 

As most OECD protein is animal in origin, cholesterol and saturated fats

are largely unavoidable with all the risks of cancers, stroke, and

coronary heart disease (CHD). The recommended protein daily allowance

has been revised downward through the years and is currently 45gm/day

(1.5oz) for a 60kg person between 19 and 51. Even this is not the

minimum. Humans can get by on 30gm/day if necessary.

 

3.3 Dairy vitamins

 

Vitamin A is not strictly essential. It is synthesized from the

provitamin beta-carotenoids, which are widely distributed in many fruits

and vegetables.

 

Whole milk and butter contain some retinol, or preformed vitamin A (37g,

15g, traces per 100g in whole, partially skim, and skim cow's milk

respectively), whereas a small serving (½ cup) of pumpkin contains 2691

mg.

 

Vitamin A deficiency is a problem in some developing countries, causing

500,000 new cases of corneal lesions each year. These nutritional

components are difficult to acquire from dairy without also ingesting

much animal fat.

 

Vitamin A needs are healthier met from the carotenoids common in

carrots, squash, sweet potato, tomato and many other vegetables. Many

carotenoids, such as beta-carotene and lycopene, are antioxidants,

especially inhibiting the oxidation of lipoproteins, thus probably

reducing the risk of heart disease.

 

Dairy products are rich in riboflavin (vitamin B2, 0.18mg/100g whole

cow's milk). Riboflavin is easily available at low risk from non-gmo

soybeans, green leafy vegetables, and especially sea vegetables, such as

kelp, dulse (Wales), lavabread, arame, kombu, alaria (Maine), kim

(Korea), Nori, Wakame & Hijiki (Japan).

Riboflavin deficiency is rare worldwide, except in the institutionalized

elderly.

 

Only microorganisms, fungi and algae synthesize Vitamin B12; other

plants and animals cannot produce any B12.

It is ingested in animal products if the animal ate foods containing

B12, and in plant products contaminated with B12-producing bacteria.

 

Human gut bacteria produce much B12 although it is not clear how much

is absorbed.

 

The WHO recommends 1.0 g daily, but 0.1 g is probably enough for most

people.

 

Because so little B12 is needed, B12 deficiency due to inadequate intake

is rare; 95% of today's B12 deficiency worldwide occurs in individuals

genetically unable to absorb it.

 

Even so, all need to be careful to obtain adequate B12, especially

vegans. One tablespoon of yeast provides 4g; a cup of milk contains 0.9

g.

 

Most modern and cheap multivites provide more than enough B12 from one

pill a week, although there is no standardization as yet, especially in

developing countries. B12 supplements and fortification have started to

spread in developing countries.

 

As vitamin D is manufactured less by dark-skinned people; they need more

sun than light-skinned people do. Rickets are now rare except in some

highly polluted northern cities where children do not get enough

ultraviolet light for their bodies to manufacture enough vitamin D. Many

commercial cereals a rich sources. OECD milk has been fortified with

vitamin D from the 1930s; soymilk and ricemilk are often fortified.

 

3.4 Essential Fatty Acids:

 

Cow's milk differs greatly from human milk in its marked deficiency of

essential fatty acids (e.g. possibly linoleic acid, although milk's

fatty acid tables are not yet complete). Skim milk has little or no

linoleic acid either. Milk is not rich in the often limiting essential

fatty acid -linolenic acid.

 

Milk contains the most myristic acid of any food except coconut oil.

 

Myristic acid is very high in butter and is four times as effective as

palmitic acid in raising cholesterol levels.

 

This is much of the reason that milk consumption raises blood

cholesterol levels.

 

3.5 Dairy Calcium

 

The science of calcium nutrition remains controversial. As the science

improves, it seems as if improving its availability also improves the

assimilation of adequate calcium, not only its total dietary amount. The

USA's Recommended Daily Allowance (RDA) (800 mg) is almost twice that of

the UN WHO RDA.

 

Calcium is indeed needed for bones, but as one of several factors.

 

After weaning, cows do not consume milk; they get enough calcium from

their grass and feed. The curious fact is, though, that bone fractures

are highest where animal protein intake (e.g., milk) is highest.

 

Milk, cheese and yogurt contain relatively rich levels of calcium

(119mg/100g in whole cow's milk), yet substantial milk consumption does

not seem to reduce bone fracture rates significantly.

 

Most dairy calcium neutralizes the acidity brought on by milk protein

(Fescanich 1996). When protein (especially animal protein) metabolizes

to acidic products, calcium is needed for buffering. This renders such

calcium unavailable for nutrition.

 

Osteoporosis is a systemic disease in which fractures later in life

result from gradual deterioration of bone mass and architecture (Kanis

1997). It will become an increasingly serious problem as the population

ages and as a result of a poorly understood secular trend.

The contribution of dietary milk and meat to the risk of osteoporosis

also remains unclear, but it seems that increasing milk intake is not

advisable to reduce such risks.

 

Hip fracture rates are correlated with high calcium intakes (the Harvard

Nurses data support this argument). Bone fracture rates in China, for

example, are among the lowest in the world. Chinese dairy intake is near

zero, and animal protein intake was very low until the last few years.

 

Does milk and dairy consumption tend to weaken bones or to strengthen

them? The global problem of osteoporosis suggests answers to this

controversy.

 

Osteoporosis is complicated by the fact that dairy calcium intake and

hip fracture rates are directly correlated.

 

Thus milk may not to be as helpful against osteoporosis as calcium in a

more available form, without the acids which sequester the calcium, such

as in green vegetables, and as supplements if necessary.

 

If increased calcium availability is needed, milk may not be a good

source as it is difficult to consume calcium from dairy without also

consuming much fat and animal protein.

 

A further complication is that calcium may be assimilated only in the

presence of magnesium, which is very low in milk.

 

The increasing evidence is that milk is not helpful in osteoporosis, and

can be counterproductive. There are a few, but declining, numbers of

papers that claim the opposite. For example, Heaney et al. (1999),

financed by the dairy industry, claim that drinking three 8-oz servings

of milk a day could improve older adults skeletal health. Nearly half

(46%) of the 132 women in the milk-drinking control group of the study

were on conventional menopause therapy to prevent bone loss by taking

steroid hormones.

 

But only 31% of the control group women - those not drinking milk --

were on steroid therapy, so the whole study is questionable, according

to Cohen (1999; www.notmilk.com/deb/100399.html).

 

The study fails to show decreases in fracture rates, nor increases in

bone density.

 

Animal foods are generally acidic; plant-based foods are primarily

alkaline. The body balances pH so that pH-dependent biochemical

reactions take place normally. Phosphates and calcium buffer acids,

which are derived from the diet or from bones if necessary. This is the

first stage of osteoporosis.

 

The second stage in osteoporosis consists of changes in kidney

physiology caused by such acids, the sulfur-containing amino acids (high

in meat and dairy), and the increased solute load, all resulting in loss

of large amounts of bone, including calcium, into the urine. This

bone-material in the kidney system also lays the foundation for the

formation of kidney stones.

 

The use of calcium in the management of osteoporosis is reviewed by

Kanis (1999). Cutting calcium loss is probably all that is needed.

 

Exercising more, reducing animal protein consumption, and reducing

sodium intake reduce calcium loss. Green vegetables are rich in calcium

and magnesium in the proportions that enable both to be assimilated.

 

Calcium is obtainable at much lower risk from broccoli, kale and other

green leafy vegetables, and especially tofu. Staples are fortifiable

with calcium at low cost, so can orange juice, although consensus has

not been achieved on this for developing countries. Development

assistance can help more people at lower cost by promoting plant foods

high in assimilable calcium. Investing in calcium fortification of

staples, legislation concerning calcium fortification and supplements

also have their place.

 

3.6 Dairy Iron

 

Iron is considered to be the most common nutritional deficiency. About

half a million people may be iron deficient worldwide. Parasites and

repeated pregnancies, both common in developing countries, exacerbate

iron deficiency. The US RDA for women and men is 15mg and 10mg

respectively. Decrease in parasites, iron fortification of flour, and

oral contraceptives have decreased iron deficiencies in developing

countries.

 

Cow's milk products are very low in iron. Vegan diets are generally

higher in iron than diets rich in eggs and dairy.

 

Sea vegetables, tofu, molasses and many species of beans are rich in

iron. Iron absorption is inhibited by consumption of tannic acids, such

as in tea, chilies, and milky coffee.

 

The calcium in dairy products greatly inhibits iron absorption.

 

Vitamin C increases iron absorption from the diet. Low cost iron

fortification of flour and salt seems to be the least-cost method of

reducing iron deficiency in developing countries.

 

3.7 Dairy Zinc

 

As it is so difficult to determine zinc status, the US zinc RDA (12mg

for women, 15mg for men) should be viewed with caution.

 

 

Canada's RDA is 8 or 9 mg, and UN WHO's RDA is one third to three

quarters of the US level.

 

Milk provides about 1 mg per cup; many species of bean provide quadruple

that per cup.

 

4. Milk and Children

 

Human milk is essential for infants, although it is possible (but not at

all advisable) for newborns to survive on formula. All infants possess

lactase, but it decreases rapidly following infancy in most humans

except Caucasians.

 

Western medical nutritionists (e.g., Sanders & Reddy 1994) confirm that

even the growth and development of vegan children appears normal,

especially if the well-known pitfalls are avoided.

 

Despite protestations to the contrary, understanding the true role of

cow's milk for children is neither heresy, nor sacrosanct, nor taboo.

Cow's milk is not necessary for growing children.

 

Most children thrive without consuming a drop of cow's milk.

 

On the contrary, there is growing evidence that milk can do more harm

than good.

 

First, the American Academy of Pediatrics (1992) discourages giving

cow's milk before the first birthday because a solely milk diet is the

leading cause of iron-deficiency anemia in infants.

 

Cow's milk is low in iron. Cow's milk is not a substitute for breast

milk. Second, cows milk displaces human milk. Third, milk causes

micro-bleeding of the intestinal tract (A. Robinson, WHO, 2000).

 

Fourth, cows milk contributes to type-1 diabetes in children. Fifth,

milk allergies are common in children causing sinusitis, diarrhea,

constipation and fatigue.

 

Cow's milk proteins are the first foreign proteins entering the infant

gut, since most infant formulas are cow-milk based.

 

Milk allergies are related to chronic ear infections, to behavioral

problems, and to childhood asthma. Soymilk causes far fewer problems.

Humanitarian aid supplying infant formula (e.g., in Kosovo) causes

dependency, and force families to buy cows milk when both aid infant

formula supplies and breastmilk dry up.

 

Cow's milk combined with other foods can nourish lactose-tolerant

children for a few years. But recently, many conditions previously not

linked with milk now are, even constipation.

 

Breast-fed infants are smarter than formula/cow's milk fed infants.

Breast feeding was associated with significantly higher scores for

cognitive development than was formula feeding in the meta-analysis of

Anderson et al. (1999; see also Uauy et al. 1999).

 

Breast feeding was felt to be inadvisable for infants with HIV+ve

mothers, but recent evidence (Coutsoudis 1999; UNICEF 1999) questions

this.

 

Most children in the world thrive without consuming any dairy products.

Pediatrician Dr Benjamin Spock (1992) warned of the faults of cows milk

for humans: " Human milk is the right one for babies " . The present paper

refers mainly to milk consumption after childhood.

 

Low energy density diets can be a problem for some children under five

years of age, which argues for delaying weaning for as long as possible.

Vitamin B12 deficiency, iodine deficiency, iron-deficiency anemia are

risks.

 

For the poor, these can be provided as supplements at relatively low

cost and at low risk, much lower than provision of dairy or meat in both

health risks, and in costs (financial and environmental).

 

Diets with oils with a low ratio of linoleic to linolenic acid prevent

most risks. Salt fortification with iodine is spreading even to many

developing countries, although this needs to be accelerated.

 

Iron fortification of salt has only just begun, although is low cost and

effective. Soy's isoflavones (estrogen-like compounds) protect health in

general although the risk of excessive consumption by children needs to

be avoided. Soy's saponins seem to protect cells from cancer-starting

activity and may slow cancer tumor growth rates while leaving healthy

cells alone. Soy and soy milk wins hands down on health, economic,

environmental, social and other grounds when compared with cow's milk

and dairy.

 

4.1 Milk and Menarche

 

Dairy consumption accelerates menarche. OECD girls' menarche has fallen

from 16.5 years in 1840, to 13 years in 1995, and to 11-12 years today.

A clear picture from Japan shows that dairy helped accelerate menarche

from 15.2 years in 1950 to 12.2 years in 1975.

 

Accelerating menarche parallels the increase in degenerative diseases

later in life, and is related to increased energy intake, including milk

and other forms of dairy.

 

Late menarche is associated with: (a) decreased breast cancer rates

later in life, (b) decreased coronary heart disease, © fewer teen

pregnancies, and (d) later first pregnancy (Rees, 1995). Early age at

menarche is one of the few established early life predictors of breast

cancer risk (Petridou et al. 1996). In cases of early menarche, changes

in diet from animal to plant-based may reduce breast cancer risks later

in life.

 

Opinions on the 'normal' age of the onset of girl's puberty is changing

too. Breast development in 8-year old girls used to be called precocious

puberty. Now such development is no longer uncommon in 6-year olds. By 8

years, 48% of African American girls, and 15% of US white girls had

begun to develop breasts (Pediatrics, 10/'99). These trends may also be

related to diet, as obesity, Type II (senile) diabetes, and a surfeit of

the hormone leptin (manufactured by fat cells) are also becoming more

common in such girls (see section on diabetes and milk).

 

5. Dairy Products are Inequitable

 

Most people on earth do not drink cow's milk. Most of them can't drink

milk because it makes them sick (Bertron et al. 1999a,b).

 

The oldest major civilization, the Chinese, did not have any dairy until

very recently, partly because of their widespread lactose intolerance.

 

The main groups benefiting from dairy consumption in developing

countries are rich élites or expatriate Caucasians. Most people in

developing countries cannot digest dairy products.

 

In many developing countries, dairy products are generally not consumed

because most people there are lactose intolerant (Figures 4 & 5). Policy

makers in the US are slowly recognizing this.

 

For example, in September 1999, one Senator called for alternatives to

cow's milk in schools because he said 95% of Asian Americans, 56% of

African Americans, and 50% of Hispanics in his electoral district are

lactose intolerant.

 

US Dietary Guidelines (1999??), the basis of all federal nutrition

programs, recommend two to three daily servings of dairy products. As

most US African, Asian, Hispanic and Native American individuals are

lactose non-persistent, such diets would harm them, hence are racially

biased (Bertron et al. 1999a,b).

 

Fig. 4: Lactose and Lactase

 

Milk contains about 4.7-4.9% of lactose, the main milk sugar, which is a

disaccharide.

 

Thus, lactose is the main carbohydrate of milk. Lactose intolerance is

sometimes called lactase non-persistence or lactose malabsorption.

 

This was discovered in humans very recently, in about 1963. Lactose

intolerant people lack or have low levels of the digestive enzyme

lactase (b-galactosidase), produced by the epithelial cells of the small

intestine.

 

Lactase hydrolyzes lactose into two monosacharides, galactose and

glucose, before it reaches the colon. If not, colonic bacteria ferment

the lactose, thus producing harmful symptoms.

 

Galactose is toxic in high doses or if insufficiently removed, and

causes tissue damage above certain levels in humans.

 

Galactose reaches high levels in human plasma following milk ingestion.

 

Galactose increases " atheromatous plaque " formation in Baboons and other

experimental animals, causes cataracts in rats (and possibly in humans),

and is related to the onset of diabetes in humans (Gordon, 1999).

 

Fermented milk products, such as yogurt, contain Lactobacillus

bulgaricus or Streptococcus thermophilus, which split some of the milk's

lactose into galactose (which remains) and glucose, which is converted

via pyruvate into lactic acid.

 

Possibly most adults worldwide were lactose intolerant until a mutation

producing lactase appeared in Northern Europe 10,000-30,000 years ago.

Lactose phenotypes are genetically determined, as shown in the study of

twins. Therefore lactose intolerance is mainly hereditary. This may have

been an advantage when light-skinned people migrated Northwards where

winter sunshine is scarcer, so some (little) vitamin D formation

occurred in the small areas of skin left unprotected from the cold

(e.g., the face), but this may have been inadequate. Milk contains

little vitamin D before supplementation. So dairy consumption is fairly

new for humans.

 

Note that Inuit diets contain excessive protein and calcium, and their

osteoporosis rates are among the worst in the world. As most people

become lactose intolerant, an enormous lactose-intolerance industry

sells over $200 million of products annually.

 

 

Most infants possess lactase. Lactase production normally decreases in

most humans (and most mammals) after weaning and remains low throughout

life. As lactase production declines with age, so lactose intolerance

can develop even in lactose tolerant consumers later in life.

 

Dairy consumption by lactose intolerant people can cause total

incapacitation, extreme discomfort, or gastrointestinal problems

including cramps, and diarrhea. Milk also seems to be the leading cause

of childhood allergies. Thus, dairy projects cannot benefit the diets of

most people in developing countries. Even if the dairy project were

slated for countries composed mainly of Mediterranean ethnics, the diets

of much less than half the population would benefit.

 

Figure 5:

The Prevalence of Lactose Intolerance in Adults of Certain Ethnic Groups

 

Sources: Kent DeLong (199*), Flatz 1989, Salvadori del Prato, 1990.

Ethnic GroupPercent Intolerant

 

'African Blacks'

'Indians' (India)

Northwestern Indians and Pakistanis

Northern Indians

Southern Indians

'Asians'

North American Blacks

Mexican Americans

Mediterraneans

North American Whites

Italians (overall)

Southern Italians

Europeans (overall)

Swedes

Danes

British

Dutch

Chinese

Northern Han

Southern Han

Mongols

Taiwan

Koreans

Fijians

Japan

Niger: Tuareg

Nigeria: Fulani

Saudi Arabia: Bedouins

 

 

As can be seen from Figure 5, the distribution of lactase phenotypes is

highly variable. Different authors provide slightly different figures.

The most detailed are those of Gebhard Flatz (1989) who summarized the

information on lactase activity in 23,000 humans from over 100 national

and ethnic groups (Table 122-2; p. 3003). He points out that the lactase

persistence allele predominates in only two sites in the world. One is

Northern and Central Europe; the other site is the ambit of the nomads

of North Africa and Arabia. The only two ethnic groups he lists as

having zero low lactase allele are Senegal's Peuhl or Fulbe, and the

Dutch. Groups listed as 100% are Vietnamese living in USA, Taiwanese,

Fijians and the Chami Amerindians of Colombia.

 

6. Breast Cancer and Dairy Consumption

 

Breast cancer is the most common cause of cancer death in women, and the

third most common cancer overall. Breast cancer is increasing worldwide;

about one million new cases are diagnosed annually. Only half all

diagnosed cases survive more than five years, even with appropriate

treatment. Breast cancer is evenly balanced between developed and

developing countries.

 

Based on thousands of epidemiological research findings and empirical

studies, the World Cancer Research Fund and the American Institute for

Cancer Research (1997) warned of the risk of breast cancer from

consumption of animal fats, saturated fats, total fats and meat.

 

They go on to point out that breast cancer risks are reduced by

consumption of fruits and vegetables (details at: <www.nci.nih.gov;

www.who.org; www.aacr.org; www.cdc.gov>; Willett et al 1987; 1992;

Epstein 1998).

 

WCRF's warning is widely and increasingly accepted throughout the

profession. But it is not well known by the American public (Barnard &

Nicholson 1997), and is relatively unknown in developing countries.

 

The ecological evidence supports the compelling epidemiological

evidence. Figures 6 & 7 show the correlation between cancer and diet

(Harris, 1999). Cancer mortality statistics in 33 countries of the world

were compiled and calculated from data edited from a magnetic tape copy

of the World Health Organization (WHO) database of cancer mortality

(Tominaga et al. 1994).

Correlations between breast cancer mortality rates in the 30 countries

for which data were available, and food and environmental factors were

collected from various other sources (FAO 1998; Kurian 1979, 1991). The

highest correlation (R=.79: Probability 'p' much less than 0.01) was

between breast cancer and animal source calorie consumption (Figs. 7 &

8).

 

 

 

 

Figure 7: Correlation between Breast Cancer and Milk Production

 

Source: William Harris, M.D., 1999, Medical Director, Kaiser-Permanente:

vegi-

 

 

Outwater et al. (1997) review the literature showing correlations

between breast cancer incidence and dairy consumption.

 

 

 

 

 

 

Source: William Harris, MD, Kaiser Permanente

 

Figure 7: Correlation between Diets and Cancer

 

Harris, W. 1999; Multiple regression by BMDP

 

Variable Partial_R p value

Animal source calories/day 0.7897 1.3E-07

Animal fat/day (gm) 0.7807 2.1E-07

Total fat/day (gm) 0.7767 2.1E-07

Animal protein (gm/day) 0.7029 1.0E-05

Meat Kg/caput/year 0.6937 1.5E-05

Animal source calcium (mg/day) 0.6401 0.0001

Total Calories/day 0.6071 0.0003

Milk production (lbs/caput/day) 0.5521 0.0013

Total protein (gm/day) 0.533 0.002

GNP/cap($) 0.5268 0.0023

Female life expectancy (years) 0.4661 0.0082

Hen eggs (lbs/caput/day) 0.353 0.0514

Vegetable source calcium (mg/day) -0.1682 0.3657

Vegetable source Calories/day -0.2864 0.1182

Vegetable source protein (gm/day) -0.3607 0.0462

Infant mortality -0.4123 0.0212

 

7. Carcinogens in Milk

 

Fats seem to be the main cause of breast cancer from consumption of

dairy. Milk fats act as a sink for a wide range of environmental

pollutants that contaminate range, pastures, forage, and all other

sources of cattle feed. Contaminants include carcinogenic biocides,

industrial chemicals, and air-borne pollutants such as from coal-fired

power plants, or from aerial and other crop spraying (e.g., Epstein

1998).

 

Fat-soluble contaminants (e.g., DDT) bioaccumulate in fats.

 

Lipophilic pollutants in both human and cow's milk (e.g., PCBs, dioxins,

DDT) transfer from the air (e.g., incinerators, disease vector control,

pesticides, fungicides etc) to forage, thence to meat and milks. The

contaminants in milk fat reflect the pollution falling on cows feed,

thus are highly variable. However, the list of such pollutants in milk

is long and growing.

 

These carcinogens are found worldwide in air, soil, sediment, fish,

meat, and dairy (Roeder et al. 1998; India - Kumar et al 1996; Uganda -

Ejobi et al. 1996). The residues or metabolites of carcinogenic

pollutants in cow's and human milks can exceed the safe minima set by

FAO/WHO (e.g., Kannen et al.1997).

 

8. Food Safety Risks of Milk

 

Unpasteurized and raw milks are the most widely available forms of milk

consumed in most developing countries. This causes much morbidity. The

most recent survey is discussed by Headrick et al. (1998).

 

They found that most outbreaks of disease associated with raw milk

occurred where raw milk sales are legal.

 

TB to be added

 

9. Conclusion

 

1. This paper does not seek to persuade readers to eschew dairy

consumption. While that may be one result in readers formerly not

up-to-date in the recent science, the goal is to persuade development

agencies to cease promoting livestock and dairy production in developing

countries for health, equity and environmental reasons.

 

2. When an activity raises threats of harm to public health or to the

environment, precautionary measures should be taken even if in some

cause and effect relationships are not fully established scientifically

(Raffensperger 1999). Much of the case against dairy rests on firm

epidemiological grounds. The correlations, while accepted as strongly

suggestive by the medical, nutrition and scientific establishments, do

not finally prove that dairy causes breast cancer. This 'Precautionary

Principle' is a prudentiary measure to ensure economic development funds

help rather than hinder its goals of poverty alleviation, promotion of

health, and environmental conservation. The burden of proof is now on

cattle proponents to show why their beef and dairy projects are not

hazardous.

 

3. Human milk is ideal and almost essential for infants. The main

exception may be where mothers may be HIV positive (but see #4 above).

Weaning should be postponed as long as possible (eventually with

supplements). Infants can thrive on formula. Cow's and other mammalian

milks can be useful as components of infant's diets.

 

However, many, if not most, children in the world (e.g., in China)

thrive without dairy consumption. " There is no nutritional requirement

for dairy products, and there are serious problems that can result from

the proteins, sugar, fat and contaminants in milk products. " (Barnard

1993, 1997).

 

Milk consumption later in life, even in Caucasians, has recently been

recognized to be associated with cancers, heart disease and other risks.

 

 

It has become clear that animal-based diets contain no essential

nutrients that are not also contained to better advantage in plant-based

foods.

 

Plant-based diets are inversely correlated with degenerative diseases.

 

4. Cattle and dairy production impose major environmental impacts, while

being much less efficient in the use of natural resources, compared to

grain and vegetable production. For these reasons, dairy production

should not be financed by development agencies. In any event, dairy

projects should be subjected to the highest category of environmental

and other risk assessments in order to assess the impacts in the light

of the new scientific findings. Dairy production is preferably left to

the private sector, but only if the health, environmental and social

risks are fully taken into account.

 

5. Development agencies wanting to fight poverty, approach

sustainability, reduce social and environmental impacts, and improve

efficiencies of natural resource use would preferably promote

consumption of vegetables and grains, (5) and would demote dairy

consumption. This could postpone or at least change the epidemiological

transition. It would also improve the health of people in developing

nations.

 

6. As many developing countries are making the 'epidemiological

transition' from communicable disease to degenerative diseases,

development agencies should support healthier diets, those with little

or no animal fats, and by consumption of healthier foods.

 

7. To end on a positive note, there are many less costly and healthier

alternatives to dairy. From 26 October 1999, soy product labels became

permitted by the US Food and Drug Administration (FDA) to state that soy

can reduce heart disease.

 

After comprehensive studies, FDA concluded that foods containing soy

protein included in a diet low in saturated fat and cholesterol might

reduce the risk of heart disease by lowering cholesterol levels. Foods

that may be eligible for the claim include soy beverages, tofu & tempeh.

In order to qualify for the claim, foods must contain 6.25 grams of soy

protein per serving; one-fourth of the 25 grams of soy protein daily

that studies have shown is needed to show a significant

cholesterol-lowering effect. In addition, soy inhibits blood-clotting

mechanisms, maintains bone calcium levels with potentially beneficial

effects in the prevention of osteoporosis, prevents menopausal symptoms,

and reduces the incidence of breast cancer (Geissler 1999; Soy, 1999).

 

Acknowledgments

 

Sincere thanks for great support during the compilation of this paper

to: Jeff Anhang, Neal Barnard, (President, Physicians Committee for

Responsible Medicine), T. Colin Campbell (Director, Cornell-Oxford-China

Diet and Nutrition Study), Samuel S. Epstein (School of Public Health,

University of Illinois), Andrew Flood (National Cancer Institute), David

Gordon, William Harris (Kaiser Permanente), Marco Jermini (WHO), Richard

Pollard, and Aileen Robertson (WHO).

 

 

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Annex: Other Risks Associated with Dairy Consumption

 

These notes are annexed because consensus has not been totally reached,

and the evidence is still coming in.

 

1. The Risk of Milk from Cows Treated with Genetically Modified Hormones

 

This section applies mainly to US milk and milk derivatives where

artificial hormones are commercially used on most cow herds to boost

milk production. The scientific evidence is increasing that bovine

somatotropin (BST) is not safe for humans. Epstein (1996) has thoroughly

documented these risks. In January 1999, Health Canada, in cooperation

with the Royal College of Physicians and Surgeons, and the Canadian

Veterinary Medical Association ruled that recombinant bovine growth

hormone (rBGH) increased the incidence of mastitis, (6)

 

lameness and reproductive problems, and disapproved future sales of

rBGH. Australia, New Zealand and Japan have banned BGH. The European

Union banned rBST in 1994, Canada also refuse to authorize use of BGH.

The US FDA has been petitioned to ban rBGH milk.

 

The European Commission's Science Committee (EU, 1999) concludes that

the naturally occurring insulin-like-growth factor 1 (IGF-1) (7)

 

reaches excess levels in rBGH milk, where it poses major risks of

cancer, particularly of the breast, lung cancer, melanoma, and

pancreatic cancers. IGF-1 also is a potent risk factor for prostate

cancer (Chan 1998). BGH in milk increases IGF-1 levels and is not

destroyed by pasteurization. IGF-1 stimulates or initiates the growth of

human breast cancer cells, and acts synergistically with BGH.

 

The UN Codex Alimentarius Commission (FAO/WHO, 1999) representing 101

nations worldwide did not reach consensus on the maximum 'residue'

limits of Bovine Somatotropins (BST) or Bovine Growth Hormones (rBGH).

It therefore decided to stick to the previous ('Step 8') residue limits,

until a later date at which consensus might be reached (para.75-78).

Thus, the 1993 European Commission's moratorium on genetically

engineered milk (rBGH) has been extended. This appears to run counter to

the 1998 findings by FAO's Food Additives Committee (JEFCA), which

claimed that maximum residue limits for BST milk are unnecessary (Para.

75). The EC's decision to uphold its ban on rBGH milk suggests that the

EC also finds rBGH milk to be unsafe.

 

2. Other Diseases Associated with Dairy Consumption

 

2.1 Prostate Cancer and Dairy Consumption: Prostate cancer is the most

common cancer in US men and the second leading cause of cancer

mortality. The scientific evidence for a link between prostate cancer

and dairy consumption has been building in recent years, but has only

just become confirmed. Bovine growth hormone (BGH) was first synthesized

in the early 1980s using recombinant DNA biotechnology. In 1993, the US

FDA approved the commercial sale of milk from cows injected with rBGH.

When Bovine Somatotropin (BST) is injected into cows, their blood-IGF-1

levels rise by about 80%; so do the levels of IGF-1 in milk. In 1996,

Epstein had warned that high levels of IGF-1 contained in milk from cows

injected with synthetic bovine growth hormone would be risky. Even the

dairy industry (Heaney et al.1999) admits that IGF-1 increases in the

human body after ingestion of milk. Serum IGF-1 levels increased about

10%, at a highly significant level, above baseline in the Heaney et al.

(1999) study. In other words, one glass of milk almost doubles IGF

levels in human blood. Epstein (1998) found that the IGF increase can

reach nine times normal levels. FDA's ruling that IGF-1 is destroyed by

digestion now appears to be incorrect. (8)

 

Recently, the evidence for a strong link between prostate cancer risk

and a high level of IGF-1, the naturally occurring insulin-like-growth

factor 1, became indisputable. IGF-1 stimulates the growth of normal and

cancerous cells, as well as prostate cells. Harvard Medical School

researchers concluded that IGF-1 is a potent risk factor for prostate

cancer (Chan et al. 1998). Pasteurization may actually increase IGF-1

concentration in milk (Cohen 1998, Groenewegen et al. 1990). IGF-1 can

crossthe intestinal wall in humans and enter the bloodstream. The

journal 'Cancer' (1989) concludes that milk drinking increases prostate

cancer risk.

 

2.2 Leukemia: Bovine leukemia virus is found in three of five cows in

the US, involving 80% of herds. As milk is pooled, 90%-95% of US raw

milk is contaminated. (Ferrer et al.1981). German and Swiss milks are

similar. Most animals exposed to bovine leukemia virus develop leukemia.

Ditto human cells in vitro. Human leukemia rates are highest in those

states with the most dairy.

 

2.3 Cancer of the Lymphatic Organs: Milk increases such cancer (Foy et

al.1999). Cramer (1989) found that ovarian cancer correlates with milk

consumption. Cramer & Willett (1989) published on ovarian cancer and

galactose.

 

2.4 Cancer of the Lung from Milk Consumption: Mettlin (1989) found

drinking milk three or more times a day doubled lung cancer risk

compared to those who reported never drinking milk, when controlled for

smoking, age, education and other variables. Yu et al. (1999) identified

milk IGF-1 as the key factor in the growth of lung cancer.

 

2.5 Attention Deficit Disorder: May be caused by the milk hormone

beta-casomorphin-7 (Sun & Cade 1999) which is elevated in the blood and

urine of patients with schizophrenia and autism.

 

2.6 Dairy Consumption and Kidney Cancer: WCRF/AICR (1997) is clear that

daily milk consumption increases the risk of kidney cancer. Ecological

studies found associations between both animal protein and animal fat

with cancer of the kidney.

 

2.7 Asthma and Diabetes: (insulin dependent diabetes mellitus): Scott

(1990) found a significant positive correlation between consumption of

unfermented milk and child diabetes in various countries (9)

 

(as well as heart disease, arthritis, leukemia, & lymphoma in adults).

 

Corrections and comments to: <goodl-;

 

1. Environmental Assessment (EA) of all livestock and dairy projects

under consideration by international development should be EA category

" A " . Such agencies normally categorize their projects into A, B, and C.

Category A projects need a thorough and comprehensive EA. These are

typically large-scale projects with major impacts, such as a big

reservoir, or major uncertainties. B projects need only an environmental

mitigation plan. Category C projects (education, telecommunications)

need no EA at all. As livestock and dairy projects are so risky on

environmental, social and health grounds, the EA category A should be

automatic.

 

2. Avocado and palm oils, for example, contain much fat, some of which

is saturated, but zero cholesterol.

 

3. Goat's and human milks contain about 10% fat, sheep's milk 17%, and

reindeer 48.6% fat.

 

4. Peeled potatoes contain about 0.6g of protein per standard (1 oz or

28g) serving. Whole potatoes contain more than double that, about 2g of

protein. Peeling also reduces the micronutrient content.

 

5. This paper does not focus on the best balance between vegetables,

grains and fruit in diets. However, Dr William Harris (pers.com. 1999)

notes that while both are needed for global nutrition, vegetables offer

more balanced nutrition. Averages of 93 vegetables turned out to be

deficient only in vitamin B12. Strictly cereal grain diets can

occasionally be slightly low in vitamins A, B2, B12, C, E, folic acid,

and calcium. While grains may not be optimal nutrition, they are good

enough to support most of the 6bn of us as of October 1999. As shown by

Harris (1999, see graph and table), vegetables and grains offer

healthier, more complete and far less risky diets than do animal

products. The production and distribution of vegetables also merits

investment by development agencies.

 

6. BGH increases milk yield. In 1800 the average yield was two quarts

per cow daily. Today's US average is 24 quarts a day (18,000 lbs./year)

and a maximum of 50 quarts a day. Mastitis and other infections result

in 80% of herds given rBGH. That is the main reason BGH cows have to be

injected with antibiotics, such as sulfa drugs, and penicillin; US FDA

had to raise permissible limits for antibiotic residues in milk from one

part per 100 million to 1 ppm. Antibiotic residues end up in the milk

and can cause another range of problems, such as resistance. USDA

permits milk to contain up to 1.5 million leukocytes (pus) per ml

(1/30th oz). Many infectious diseases transmitted by raw milk, such as

Brucellosis and Yersinia, are controlled in OECD, but less so in LDCs.

 

7. IGF-1 is a powerful hormone produced in the liver and body tissues of

all mammals. It was discovered in 1979, found to be identical in bovines

and humans in 1989, and is causing US FDA's biggest controversy from

1994 to the present. IGF-1's structure is very similar to that of

proinsulin. IGF-1 is regulated by the human growth hormone and peaks at

puberty. IGF-1 declines to half the levels of puberty at 70 years of

age. Mature men with high IGF-1 levels are eight times more likely to

develop prostate cancer than men with low levels. BST-treated cow's milk

contains from twice to ten times the IGF-1 levels in normal milk, and is

concentrated during pasteurization.

 

8. The American Council on Science and Health (3/'98) used to dispute

first, that IGF-1 concentration increases in milk; and second that IGF-1

blood levels rise following milk ingestion. The answer to both now is

affirmative, according to the US Dairy Industry (Heaney et al. 1999).

 

9. Finland has the one of the world's highest rate of dairy consumption

per capita and the world's highest rate of insulin dependent diabetes.

Juvenile diabetes (Type 1) occurs when the immune system attacks

pancreatic -cells that produce insulin for the body. Antibodies produced

against the milk protein during the first year of life destroy the

pancreas during the auto-immune reaction. Bovine serum albumen is the

milk protein responsible for the onset of diabetes (Karjalainne, 1992).

Cavallo (1996) found -casein antibodies present in over one third of

IDDM patients, but relatively non-existent in healthy individuals. There

is no cure for juvenile diabetes, and failure to control blood sugar

levels can cause blindness, limb loss and early death.

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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