Diet with no dairy, no wheat, no sugar and no hormonal meat

[Guest guest]

GIVING OUT BAD ADVICE?

 

Why Natural Health Care Practitioners Need To Be Careful

About Recommending Restricting Dairy Products.

 

essay by Subhuti Dharmananda, Ph.D., Director, Institute for

Traditional Medicine, Portland, Oregon

BACKGROUND

 

It is difficult to find a natural health care practitioner these days

who doesn't recommend to most or even all people that they restrict or

avoid " dairy " (usually in the conjunctive phrase: " dairy and wheat " ).

It is claimed that dairy products are bad for health for a number of

reasons: producing phlegm, being allergenic, being hard to digest, or

that their nutrients are not absorbed due to pasteurization or other

processing. What is the source of this dietary information and to what

extent is it valid? Has anyone bothered to challenge the claims or the

value of this advice?

 

In 1975, I attended a natural health care symposium in Vancouver, B.C.

in which leaders in the field were featured, including Dr. John

Christopher (famous herbalist from Utah) and Dr. Bernard Jensen

(well-known alternative medicine specialist from California). I recall

to this day Dr. Christopher mocking those who consumed milk products;

with his clever wording, he got us to envision bulky college football

players and think of them as looking like cows, which he attributed to

their overconsumption of dairy products. There was laughter and

knowing shaking of heads in affirmation. He didn't bother citing any

studies or scientific explanations, just used this imagery. Because I

was assisting with the conference logistics, I had the chance to see

Dr. Christopher a second time. He gave the exact same talk, with the

exact same punch lines, and with audience appreciation elicited in the

same manner. The first time I heard the talk I had been somewhat

swayed by his presentation; the second time, I became skeptical. I had

gained some insights from his and other talks at that conference (such

as one about applied kinesiology) into the way in which alternative

health care information is propagated.

 

Since that time, I have read numerous books and articles on natural

health care, and the proclamations against dairy products have not

been much more convincing than his. There are references to incorrect

models of how the body works, to studies that were so poorly conducted

as to be rejected outright (and never reproduced in better form

later), and to the statements of " authorities " who were often people

with no training in relevant disciplines. It is clear that those

making the recommendations hear from some of their clients (or

readers) that they " felt so much better once they gave up dairy (and

wheat). " But, I have also become somewhat skeptical about these

claims. That is because I have the chance, as director of a two

clinics, to go over patient records and talk with patients and observe

how often claimed improvements are not matched by actual changes in

the reports of symptoms over time. As someone who speaks to

practitioners around the country on a daily basis, I have found that

when I challenge various claims presented to me, the support for them

is usually not there. While I have no doubt (as will be expressed more

fully below) that there are many people who have sensitivities to one

or more dairy components or products, I find the exaggeration of such

problems to be of potential detriment, in some cases more serious than

others. Further, I think that this issue is emblematic of others-where

bad advice is given on the basis of faulty information passed from one

to another without challenge-and is therefore a matter worthy of

consideration.

DAIRY AS THE GOOD STUFF

 

The term " dairy " may be used somewhat differently among people

commenting on this subject, but the common reference point and

standard definition involves milk and products made from milk. The

term dairy is usually used in reference to cow milk which, at least in

America, comprises the main industry, so that goat and sheep milk and

their products may be viewed differently by some; however, a farm

devoted to producing goat milk is still a dairy farm.

 

Milk, aside from mother's breast milk, has been a food for humans for

thousands of years. References to milk and its products used as foods

have always been favorable, that is, up until the time-relatively

recently-that the specific adverse views, as depicted above, were

introduced. A land " flowing with milk and honey " was a good place,

rich in resources, and not one to be avoided. In India, milk was

obtained from the most sacred of animals, the cow, and was revered.

Indeed, with India's long history of vegetarian diet, milk products

were one of the essential sources or protein and calcium. Vegetarians

proclaim the advantages of the various beans (dahl) and rice used in

Indian cuisine, which is necessary for getting adequate protein.

However, it is yoghurt and other milk products that are usually

responsible for elevating the protein and caloric intake of the Indian

people to the minimums levels for maintaining health. Bread and cheese

formed a staple of European cuisine and milk added to tea or coffee

has also been a standard for the diet since those beverages were

introduced a few hundred years ago.

 

The argument that might be immediately raised is that milk may have

been healthful in ancient times, but modern milk is unhealthy. That

complaint doesn't hold water. Numerous carefully designed studies have

indicated that milk consumption in modern times (most people ingesting

ordinary milk) reduces the risk of osteoporotic bone fractures

experienced by postmenopausal women. More recently it has been

suggested (by initial research) that dairy consumption using low fat

milk products is associated with less obesity and reduction of

hypertension. The vitamin D3 that has been added to milk for decades

appears important not only for helping the milk's calcium enter the

bones, but it also has other health benefits. With the increased time

spent indoors and with increased use of sun blocks, many people

experience deficiencies of this vitamin.

 

To address the desires of people who are worried about their weight

and/or a problem of excess blood lipids, milk with its fat content

reduced or eliminated has been introduced. For those who experience

lactose intolerance, milk without lactose is now available (and, one

can purchase capsules of lactase to digest the lactose from meals made

with lactose-containing dairy products). Bacteria in yoghurt and

cheese can benefit the intestinal flora, and yoghurt consumption has

long been suggested as a means of recovering healthy gut flora

following a course of antibiotics (yoghurt also has little lactose in it).

 

One can produce a litany of foods that can simply be enjoyed by people

because of their inclusion of dairy in their diet. Such enjoyment can

have its own health benefits, because of the relaxing nature of a

pleasurable meal. Not all enjoyable foods containing dairy are

healthy, but it is often the case that the milk component is the

healthiest part. Even milk fat is not to be too quickly condemned.

Butter, clarified to make ghee, is considered an essential ingredient

in numerous Ayurvedic medicines; the butter component butyric acid is

an anti-inflammatory for the gastro-intestinal tract. In the initial

rush to make a cholesterol free butter substitute, hydrogenated

vegetable oils were introduced. Huge amounts were utilized for years

before research showed that the trans-fatty acids generated in making

the liquid oil solid like butter made them relatively unhealthy

products. So, avoiding dairy-derived products does not always bring

one to healthier alternatives. There remains a significant debate, in

the world of natural food proponents, as to whether soy-based

substitutes for milk products are truly healthful (I believe that they

are, also when used in moderation).

 

Milk may be combined with food ingredients containing potent

antioxidants to produce foods that people are happy to eat, so that

they get the benefit of the antioxidants they might otherwise miss. As

an example, hot chocolate made with milk is a good means of getting

the antioxidant benefits of chocolate without the common additives

found in chocolate candies. Cheese sauce added to green vegetables may

coax people to eat more of the latter, and thus get the vegetable

antioxidants as well as fiber. It is one thing to tell people they

should consume more of certain foods (such as green vegetables) and

another matter to assure that this recommendation can frequently be

fulfilled: dairy products may contribute to success in that area.

 

The fact that some people use dairy products to excess, or use them as

part of a diet that is excessive or in other ways unhealthy, should

not in any way detract from the beneficial aspects of this food

component. One could not properly condemn something because of the

adverse consequences of improper use. Individuals may choose-for

spiritual, political, or other reasons-to eliminate dairy from their

diet, but that is an entirely different matter: the issue here is

whether others should be told to do so in order to benefit health.

THE AVOIDANCE PROBLEM

 

Telling people to avoid dairy can be problematic. Some examples:

 

* Dairy avoidance may contribute to worsening of lactose

intolerance; this condition is reduced by regular consumption of

lactose-containing products that stimulate the intestinal production

of lactase and growth of lactobacilli. Thus, if the person who has

avoided dairy for a time then tries to ingest milk or a product

containing lactose, they may get a reaction that they would not have

had before.

* If the person is not regular in taking vitamins and minerals as

supplements, you may be depriving them of a major source of vitamin D3

(deficiency can lead to osteoporosis, depression, and increased risk

of colon cancer), calcium (deficiency can lead to osteoporosis and

several functional disorders), and protein (an especially important

concern if the person is also avoiding meat).

* Strict dairy avoidance contributes to food neuroticism, a major

disorder in modern times. Many people become entangled in worries

about food to the extent that they become dysfunctional. Avoidance

behavior is especially serious, as it can snowball into a fear of so

many foods that the person becomes seriously undernourished. The

detrimental pattern may start with avoidance of dairy due to the

recommendation by a natural health care proponent.

* The substitute foods may not always be healthy for the person.

While soy products are the most common healthful substitutes for dairy

products, dairy is not always substituted one for one with a

comparable food; instead alternative meals are utilized, which may or

may not provide the nutritional benefits needed.

* The " avoid dairy " approach may drive people to information

sources that promote this particular idea based not on sound

scientific research and controlled studies, but more on conjecture and

emotionally-based opinions. There is no reason to believe that an

" avoid dairy " proponent must be knowledgeable or appropriately trained

or that such a person is necessarily objective or reliable in their

interpretations (regardless of training). Traditional foods often turn

out to be healthful and it is the burden of the opponent of

traditional foods to convincingly demonstrate their potential harm.

* When describing the problem that people may have with dairy as

an " allergy, " the person doing so may contribute to misinformation

about allergies, which is rampant in the field of natural healing.

Even those who have milk sensitivities do not necessarily have

allergies to milk.

* Strict dairy avoidance puts people in an awkward social

situation, where they are saying no to common food items and inquiring

if each item has any dairy in it in order to avoid even trace amounts.

If the person cooks for others in their family, they may end up

forcing their dairy-free diet onto others.

 

CHINESE MEDICINE AND MILK

 

It is especially sad to see practitioners of Chinese medicine joining

the anti-dairy group simply by adopting misinformation. Chinese

cuisine has not been dairy free; in the southern part of the country,

dairy has had minimal presence in the food for a long time. This is

most likely the result of a complex of cultural factors as well as

some problems that may have arisen with food poisoning from

contaminated milk, which is less of a problem in northern climates

than in the south (a problem widely solved via pasteurization). China

has used milk from horses, goats, sheep, and cows (mainly from water

buffalo) for a long time. Here is a report from the book Food in

Chinese Culture (1):

 

In north China during the Tang period (618-907 A.D.), goat's milk was

widely regarded as a salubrious beverage, of especial value to the

kidneys. Po Chu-I stated plainly that nothing could please him more on

a cool spring morning than rehmannia [dihuang] taken with milk. I

Tsung, who reigned over a disorganized domain in the middle of the

ninth century, honored his scholarly advisers with gifts of " silver

cakes, " in which milk was an important ingredient. In the south as

well, milk was used in the preparation of many popular foods. This

seems mostly to have been the milk of the carabao (water buffalo).

Sago extracted from the arenga palm taken with milk was a staple that

gave the southerners great pleasure. A sweet named " stone honey " made

in Sichuan and Chekiang, but also imported from the Iranian lands of

the West, was made of milk-especially that of the water buffalo-and sugar.

 

Milk was modified in many ways. It was curdled to make, for instance,

ju fu, analogous to bean curd [tofu]. Indeed, much more popular than

unaltered milk were a number of fermented or soured derivatives. Three

of these in particular, conventionally classified in a hierarchy

representing the level at which each was derived from another, were

highly valued. This triad appears in literature metaphorically,

representing the stages of the development of the soul-especially in

Buddhist belief. The most common of them, therefore the lowest member

of the triad, was kumiss, usually prepared by heating animal milk in a

pan, where it would ferment by the action of lactobacillus. One step

higher was su, corresponding to kaymak, or, in our own culture, to

clotted or Devonshire cream. It was removed, even rolled, from the top

of the kumiss preparation after the latter cooled. It was much used in

dishes of high quality. The third, final, and most highly regarded

member of the triad was ti'-hu, which strongly resembled our clarified

butter. It was a sweet oil made by reducing kaymak over heat, storing

it until it coagulated, and then skimming small quantities of the

butter-oil from the top. In religious imagery, accordingly, it

represented the ultimate development of the Buddha spirit.

 

The use of yoghurt, milk, and butter is widespread in Tibet, much of

it from Yak milk, because that is the available source; these kinds of

milk products are also used in Mongolia. As to the virtual absence of

dairy in the typical south Chinese diet, Dr. E.N. Anderson, in his

1988 book, The Food of China (2) notes:

 

The rise in popularity today of canned milk or other milk products [in

China] shows that the avoidance is due neither to intrinsic dislike

nor to any deep-seated opposition or taboo.

 

Recent Chinese statistics indicate that dairy consumption there is

growing by 10-20 percent per year. Currently, average per capita dairy

consumption is about 20 kg per year, while in developed countries it

is about 100 kg per year. Milk and yoghurt are the primary driving

force of this growth.

 

Anderson does point out that the Chinese are often averse to cheese,

except that of the most mild flavor and fragrance, like American

cheese. Of course, Americans are averse to many of the fermented Asian

foods in like manner; consider the Japanese fermented soybean product

called natto, which few Westerners tolerate. Anderson also points out

that East Asians are often affected by lactose intolerance as adults

(prevalence is estimated as high as 90%), which may deter them from

using milk products and may be part of the reason that some East Asian

health specialists warn people away from consuming dairy products.

However, it is unclear to what extent the sensitivity is due to

genetics or due to a history of eating foods without dairy, with

little lactobacilli in the intestines. By contrast, relatively few

people in northern regions (e.g., Europe, northern states in the U.S.,

Canada) suffer from this problem, possibly because of frequent

ingestion of dairy products throughout their lives.

 

In the book Chinese Medicated Diet (3), milk is one of the items

listed; it is described this way:

 

Nature: sweet in flavor, and neutral in nature, acting on the channels

of the heart, lung, and stomach.

 

Action and Uses: treating consumptive disease, reinforcing the lung

and stomach, promoting the production of body fluid and moistening the

intestinal tract. It is used to treat debility and internal injury

caused by overstrain, regurgitation, dysphagia, diabetes, and

constipation.

 

It is truly disheartening to see how writers of books and articles on

Chinese medicine feel compelled to skip over this positive view of

milk and insert the prejudice instilled by an ever increasing group of

Westerners. A perfect example is the book Chinese Dietary Therapy (4),

in which Gordon Peck is a subject editor and prepared the preface. In

the main text of the book (edited by Liu Jilin and other Chinese

authors and originally published in Chinese), there are monographs on

a wide variety of foods, and milk barely enters the listing; there is

a brief mention of one paragraph (with positive attributes like those

listed in Chinese Medicated Diet) for sheep milk. But, in the

introduction, there is a large section, nearly three pages, on why

milk is not good for you. First, the Chinese positive attitude towards

milk is quickly written off: " Whole unpasteurized milk from cows

reared naturally is a very concentrated food capable of forming a

substantial calf very quickly. As such, it is easy to see how Chinese

medicine came to view its main therapeutic uses. " It must be pointed

out that if we were to be dismissive in this manner with other foods

and with herbs used in China, we would also write off most Chinese

claims to their benefits.

 

But, the author has a motive, and that is to convey his deep-seated

prejudice against dairy products attained from the natural health

field. In the criticism against dairy, he first claims that there are

a growing number of " milk-related diseases, " citing old and third-hand

sources, and lists chronic rhinitis, rheumatoid arthritis, ulcerative

colitis, and even delinquency. All this is self-evident, he suggests:

" if we consider phlegm, damp, and deficient spleen qi or yang as the

possible results of high intake [of dairy], we can usually understand

the connection. " While he presents this information in a section

titled " overconsumption, " practitioners have adopted the claims that

dairy products cause phlegm and damp and inhibit spleen qi and yang as

a general rule, ignoring the quantities involved. In the Chinese

system, overconsumption of anything, including meals that are too big

yet comprised of small amounts of many individual foods, causes phlegm

and damp and inhibits the spleen qi and yang, so such a complaint

about dairy products is no more than " milking " the Chinese terminology

for the purpose of joining an attack against dairy.

 

Then, citing a writer on naturopathy from a comment made nearly 40

years ago, he points out that milk today should be avoided. He notes

that " many well-respected Western practitioners have documented the

effects of treated [pasteurized] versus untreated milk. "

Unfortunately, such documentation has not been submitted to critical

review and published, but is either simply proclaimed or written up

for publication where it is not first screened. Then, he attacks

homogenization, relaying the entirely made-up claim that: " As the fat

particles are smaller, they are more readily absorbed in the small

intestine and may thus bypass a natural barrier in sensitive

individuals. " Such pseudoscientific explanations cannot be challenged

by his readers, because the book is directed to an audience that is

not trained in physiology. None of this warning against dairy was

needed for the book.

MILK CONTENTS AND DIGESTABILITY

 

Cow milk consists predominantly of water (86%), with protein

(3.1-3.9%; primarily caseins, with the remainder of proteins

collectively called whey), fat (3.5-5.5%; mainly triglycerides), sugar

(4.7-5.1%, almost entirely comprised of lactose), and minerals (1%,

mainly calcium and phosphorus). Generally, these ingredients in the

watery medium are readily digested (whether or not the milk is

pasteurized or homogenized). Caseins are highly digestible in the

intestine and are a high quality source of amino acids. Most whey

proteins are relatively less digestible in the intestine, although all

of them are digested to some degree. Despite their lower

digestibility, many people recommend protein supplements in the form

of whey powder. Lactose appears to enhance the absorption of several

minerals, including calcium, magnesium, and zinc. It also promotes the

growth of Bifidobacterium and other favorable gut bacteria, and is a

major source of galactose, which is an essential nutrient for the

formation of cerebral galactolipids. Some people have limited ability

to digest lactose (see below); the undigested lactose can lead to

bloating, gas, and diarrhea if enough is consumed at one time.

MILK ALLERGY AND LACTOSE INTOLERANCE

 

True allergies are almost always reactions to proteins. When

substantial whey protein is not digested fully in the intestine, some

of the intact protein may stimulate a localized intestinal effect or

even a systemic immune response. This is sometimes referred to as milk

protein allergy and may be caused by a particular protein:

ß-lactoglobulin. Milk allergy primarily shows up in infants, and this

may arise when switching too soon from breast milk to cow milk, while

the baby's digestive and immune systems are still in critical stage of

development. The estimated incidence rate of milk allergy in children

is about 3.5%. The allergic potential of milk declines with maturity,

so that true milk allergies are rare in adults. It has been suggested

recently that milk proteins may have some involvement in early onset

diabetes (which also involves genetic and other factors); however,

follow-up studies have not been able to support this hypothesis. For

most of those affected, milk allergies produce minor to moderate

symptoms, not severe ones as have been encountered with nut and

shellfish allergies.

 

Lactose intolerance increases with aging and this is because the

enzyme is primarily found in the tips of the intestinal villi, which

may become damaged as a result of chronic intestinal diseases;

temporary lactose intolerance may occur following a bout of

gastroenteritis. The estimated incidence of lactose intolerance in the

American population is as high as 11-22% of adults. Absence of

sufficient lactase results in undigested lactose passing into the

intestines where it becomes a food source for bacteria, the primary

cause of the reactions (e.g., gas and bloating). If very large amounts

of lactose are consumed, the high content in the intestines can also

contribute to loose stool or diarrhea. However, these intestinal

reactions are generally the entire spectrum of lactose reactions, so

lactose intolerance is not a usual source of other symptoms or

diseases a person may be experiencing. Consuming small amounts of

dairy products will usually not cause any problems for those with

" lactose intolerance. " Even with significant lactase deficiency,

approximately 8 ounces of milk per day (which provides about 12 g

lactose) is rarely enough to cause symptoms (symptoms may appear if

this amount is consumed rapidly at one sitting). By reading the

literature from alternative medicine sources, you would expect the

incidence of these types of reactions to be far higher than they are,

more systemic, and generated by even tiny amounts of dairy, but the

claims are not based on reliable data.

 

Lactase deficiency can be improved by dietary manipulation, but

avoiding dairy is not the method. If the quantity of lactose is

increased slowly over time, lactobacilli are stimulated to grow in the

colon. A greater number of lactobacilli allow the lactose to break

down into monosaccharides without generating evident symptoms.

Although this allows much of the sugar to be absorbed, some of the

resulting monosaccharides are still fermented by colonic bacteria; the

relative amount of colonic fermentation is decreased. In producing

yoghurt, the bacterial culture used to change the milk breaks down

most of the lactose and these favorable bacteria are introduced into

the intestine (if the yoghurt has live culture), so yoghurt is usually

well-tolerated. Bacteria that break down lactose are provided also in

capsules (and other forms) as supplements. Lactase can be obtained in

capsules and taken with dairy-containing meals. Only a small amount of

lactase supplementation is needed in most cases, though one can get

capsules with huge amounts of the enzyme.

HOW MUCH DAIRY IS TOO MUCH IN THE DIET?

 

There is a point where consumption of any food becomes excessive.

Milk-derived products come in many forms, and so can enter the diet

frequently. In the absence of a milk protein allergy (which is absent

in more than 95% of the population) or lactose intolerance (which is

absent in about 80% of the population), the primary concern about

ingestion of dairy products surrounds their lipid content (fat). This

is an issue primarily for those who have an excess caloric intake

and/or who have high lipid intake from other sources as well. Some

derivatives of milk, such as cream and butter and the products made

from them can contribute substantial amounts of fats, with a high

proportion of saturated fats.

 

One cup (8 fluid ounces) of regular milk provides about 8 grams of

fat, of which 5 grams are saturated fats. That cup of milk provides

150 calories, of which almost half are calories from fat. Out of a

2,000-2,500 calorie daily diet, with one-quarter to one-third of those

calories (about 600-700) derived from fat (as currently considered

ideal), a cup of regular milk would not be problematic. In addition,

this one cup of milk provides about 8 grams of protein, 270 mg of

calcium and 340 mg of potassium. An ounce of cheese provides similar

nutrition, except it may have less calcium and considerably less

potassium. A cup of milk or an ounce of cheese is counted as a single

serving, and it is evident from simple calculations that three

servings of dairy (in the form of whole milk products) would fit

easily with reasonable limits of calories and fat, while contributing

much needed protein and calcium. Thus, a cup of milk, a cup of

yoghurt, and a slice of cheese (or its equivalent in various food

preparations) would be sensible; these three servings in a day is what

the " Dairy Council " (the main proponent organization for dairy

products) recommends.

 

The U.S. Department of Agriculture and the Dairy Council are both

promoting the use of reduced fat milk products, to be consistent with

lowering total intake of calories and fat from the diet. However, if

the three serving per day quantity is part of a balanced diet, whole

milk and its products should be acceptable.

 

Larger amounts of dairy products in the diet would need to be

counterbalanced against other components of the diet (especially

meat), since one may reach appropriate levels of fat and protein quite

easily when dairy products are included. For persons with lactose

sensitivity, the amount of lactose-containing dairy products consumed

each meal would have to be regulated more carefully, but would rarely

have to be completely eliminated.

MODERN MILK

 

Concerns have been raised about modern milk, from the ways cows are

raised, to the way the milk is processed, to the things that may be

added to the cows (e.g., antibiotics, BGH) or the milk products. At

this time, there is no viable evidence that the FDA-approved additions

are directly harmful to human health and, therefore, claims to the

contrary represent speculation. However, a very large organic dairy

industry has developed so that people who are concerned about the

quality of milk can get a large part of their daily intake of dairy

products from those sources, including milk, cheese, butter, and

prepared foods. " Raw milk " has been repeatedly attempted as a health

product, but the difficulties of avoiding contamination are quite

severe. There is no evidence that raw milk is substantially better

than pasteurized milk. It is worth noting here that practitioners of

Chinese medicine frequently cite (often incorrectly) the idea that

cooked herbs (decoctions made by boiling herbs for an hour) are

superior to the raw materials, and that people should mainly rely on

cooked rather than raw foods, yet there still may be a prejudice

against the careful and controlled heating of milk during

pasteurization to make it safe from pathogenic bacteria.

 

Absence of immediate harmful effects from modern milk would not

contradict attempts to assure that cows are well treated, that

excessive use of antibiotics are avoided (especially to minimize

problems of antibiotic resistance generally, which is a potential

serious problem), and that the use of BGH be limited (as part of an

effort to restrain unnecessary use of biotechnology). These issues

should not be confused with whether it is safe and healthful to

consume reasonable amounts of dairy products.

 

There is also good reason to be cautious about some processed foods. A

number of these foods, including dairy derivatives, are so much

changed from natural foods that their contribution to health is

unclear. Avoiding some highly processed food items is not the same as

avoiding a major food group, such as ordinary dairy products.

 

Milk from sheep, goats, and other animals is similar to cow milk.

There are slight variations in the percentages of constituents. A

person with a true allergy to cow milk might not be allergic to milk

from another animal.

MILK ONLY FOR BABIES?

 

It is certainly the case that milk is produced by mammals specifically

for the purposes of nourishing the newly born. In humans, a high level

of lactase is found in infant intestines up to about two years of age,

indicating that the first two years are the main ones during which

milk is the usual primary food. However, there are no natural laws for

what can or can not constitute food after that time-other than limits

from evident toxicity, allergy, or sensitivity-despite the attempt of

some to promote such things as blood type diets. Rather, there are

only those rules which humans have established (exception: religious

rules; but these usually do not reflect on human capacity to use the

restricted items as food, but rather reflect on adherence to

restrictions). Indeed, humans have made virtually everything that is

edible into a food at some time or in some culture, and the properties

of foods, as viewed by traditional cultures, often contradict one

another. Foods that are considered cooling in one culture may be

described as warming in another. As indicated above, dairy products

have been a human food since ancient times. In particular, for those

who prefer a meat-free diet, two major animal products help assure

adequate nutrition: dairy products and eggs. Milk and its derivatives

are not solely for babies.

DAMP, PHLEGM, AND DAIRY

 

In the Chinese system of analysis applied to both dietary and herbal

components, substances are indicated as being helpful or

counterproductive on the basis of the imbalances of the patient and

the nature of the substance. A person can consume foods (and herbs) of

virtually any nature without harm so long as the quantity is

reasonable. In the case of dairy products, " three servings a day " is a

reasonable quantity. For a person who is unhealthy, both the quantity

of a substance and its nature take on more significance. Thus, a

person who has excess of phlegm, damp, or the combined " phlegm-damp "

syndrome, tends to do better with low overall food intake and

ingestion of " drying " substances, until the syndrome is rectified

(digestive aids, including enzymes, may be of help as well). Pursuit

of a diet designed to correct these problems once they have been

rectified may result in another syndrome if the person is not strong

and healthy.

 

The primary cause of phlegm and damp accumulation is excess

consumption overall. Phlegm and damp accumulation may also occur when

the digestive system is weak, in which case food remains " undigested "

(incompletely digested). Digestive system weakness may result from

excessive worry and anxiety, malnutrition, infections, overeating,

overwork, and damage to other organs. The problems of undigested food

described in Chinese literature have been for the typical Chinese

diet, which in many parts of China has included little or no dairy

until recently, so these concepts are separate from any consideration

of dairy foods.

 

The foods that are to be reduced in quantity by those who have phlegm

and damp accumulation are those that are high in fats and those that

are especially sweet. Whole milk is considered somewhat fatty (not as

much as typical meats) and is sweet in nature (many nourishing foods

are classified as sweet; proteins, fats, and sugars, all have a sweet

taste). Thus, milk and diary products are to be used in limited

amounts by those with these excess syndromes. This is consistent with

the idea that one should not exceed three servings of dairy products

per day as part of a balanced diet. Low-fat dairy products would be

more acceptable for those with phlegm or damp accumulation. The

problems of obesity and high blood lipid levels that have become so

prevalent here is depicted in the TCM system as excess of phlegm and damp.

 

The idea of limiting certain foods when a person has phlegm or damp

accumulation syndrome does not mean that the foods must be entirely

avoided; further, it certainly does not mean those foods are

problematic for other people who do not have these syndromes. If milk

products are substituted by other foods that ultimately contribute as

much (or more) fat or calories, there may be nothing gained.

 

If a person has weakness of the " stomach/spleen " system, milk is not

contraindicated. To the contrary, milk is described as useful for

" internal injury caused by overstrain, " which often refers to

stomach/spleen debility from excessive work or worry. Foods with sweet

taste and neutral quality, like milk, are considered acceptable.

However, eating ice cream or gulping quantities of refrigerated milk

would be considered inappropriate because the physical coldness is

somewhat inhibitory (even if temporarily) to the weakened

stomach/spleen system. One possible manifestation of stomach/spleen

weakness is a disorder of the intestines similar to those arising with

lactose intolerance. People with lactose intolerance who do not ingest

lactase supplements or do not use lactose-free dairy products, should

limit their ingestion of dairy products. People who have damaged

intestinal villi from intestinal infections or other disorders, may

not only have low levels of lactase, but may also have other problems

with intestinal function that make them sensitive to a variety of

foods. Therapies for aiding the intestines, including consumption of

glutamine (an amino acid that promotes healing of intestines) and

herbs that tonify the stomach/spleen may be of benefit.

REFERENCES

 

1. Chang KC, Food in Chinese Culture, 1977 Yale University Press,

New Haven, CT.

2. Anderson EN, The Food of China, 1988 Yale University Press, New

Haven, CT.

3. Zhang Enquin (ed. in chief), Chinese Medicated Diet, 1988

Publishing House of Shanghai College of Traditional ,

Shanghai.

4. Liu Jilin and Peck G, Chinese Dietary Therapy, 1995 Churchill

Livingstone, London.

 

December 2005

 

 

 

 

Chinese Traditional Medicine , " muddyuk2006 " <muddyuk2006

wrote:

>

> Hi:

>

> I am diagnosed with Endometriosis. I also hv kidney yang deficiency

> and spleen deficiency. Many people suggested me to have a diet

> avoilding dairy, wheat, no sugar and no hormonal meat esp. red meat.

>

> Can someone suggest me some easy to access & relatively delicious food

> that I can take for my meals? I find the breakfast very challenging as

> I can't consume most breads nor dairy. I am taking soya milk for

> months now.

>

> Thanks for the advise.

>

[Guest guest]

Chinese Traditional Medicine , " Rob " <emeerob wrote:

 

Dr. Dharmananda wrote:

 

> * Strict dairy avoidance contributes to food neuroticism, a

major

> disorder in modern times. Many people become entangled in worries

> about food to the extent that they become dysfunctional. Avoidance

> behavior is especially serious, as it can snowball into a fear of

so

> many foods that the person becomes seriously undernourished. The

> detrimental pattern may start with avoidance of dairy due to the

> recommendation by a natural health care proponent.

 

There is something very important which is being missed here. Very

often when a person's digestion and Spleen are weak enough to be

bothered by dairy (and/or wheat), the person is going to be bothered

by increasing numbers of foods. It's not " neuroticism " but the way

things work. It's like what happens when a person moves to get away

from the grasses, trees, and flowers s/he's allergic to. If the

underlying imbalance isn't also addressed, in time the person is

going to develop allergies to the plants in the new area. Some of

the same underlying imbalances and weaknesses that cause a person to

be bothered by dairy are going to (in time) cause the person to be

bothered by other foods as well. And this can extend to herbs as

well.

 

To dismiss these patients and clients as " neurotic " not only isn't

helpful, it's counter-productive and does harm. The digestion and

Spleen are so imbalanced that they really are having problems with a

wide variety of foods. They become afraid to eat because so many

foods trigger various reactions. This is especially true if any

foods are linked to breathing problems or severe intestinal pain.

 

Whenever a patient or client is sick enough that s/he is reacting to

a wide variety of foods, helping the digestion and the Spleen needs

to be prioritized. Otherwise, the person isn't getting the nutrients

s/he needs to repair the body, and it's likely that the person may

react to herbal formulas. There are various TCM, allopathic,

chiropractic, homeopathic, and other ways to aid digestion and help

the Spleen. Different people will need different things. For many,

digestive enzymes will be a big help. For some, taking amino acid

supplements can be a big help. A few will need hydrochloric acid

supplementation. Some will need to cut out food additives. Some will

need to cut out dairy entirely or at least cut back on it. Some will

be aided by adjustments, by acupuncture/ acupressure, herbs, etc. If

the person is experiencing constipation or colonic inertia, that is

going to trigger/ worsen certain digestive system problems.

Especially pain which is coming from gas which is coming from the

inability to digest certain things. The treatments which will help

are going to vary according to the individual.

 

> * Dairy avoidance may contribute to worsening of lactose

> intolerance; this condition is reduced by regular consumption of

> lactose-containing products that stimulate the intestinal

production

> of lactase and growth of lactobacilli. Thus, if the person who has

> avoided dairy for a time then tries to ingest milk or a product

> containing lactose, they may get a reaction that they would not

have

> had before.

 

This was not my experience. I had to stay off dairy and wheat

entirely for a few years. When I say " entirely " that includes any

dairy used in making certain dishes. Even if the milk or milk

product was way down on the list of ingredients. It also included

the lactose which is used as a filler/ binder in the manufacture of

far too many pills and capsules and caplets. I was bothered by dairy

in any form - lactose, milk protein, milk fat, whey, casein, et. I

also was having adverse reactions to more and more foods. I was

ending up in the ER in very severe pain and with other problems any

time I accidently ate anything with milk in it in any form. Even if

it was just a very tiny amount. And let me tell you. Avoiding all

dairy is not an easy thing to do. No matter how careful one tries

to be when reading labels, after reading so many labels, it's very

easy to miss milk under some of its various names in the list of

ingredients. Eating out also was a big problem. It entailed having

to ask the staff to check the list of ingredients for milk in any

form. I didn't eat out very often.

 

After a few years of avoiding both dairy and wheat while at the same

time helping my digestion and Spleen, I now can eat both dairy and

wheat as long as I don't eat too much. But I had to give my

digestive system and Spleen a rest as well as various help.

 

> * When describing the problem that people may have with dairy

as

> an " allergy, " the person doing so may contribute to misinformation

> about allergies, which is rampant in the field of natural healing.

> Even those who have milk sensitivities do not necessarily have

> allergies to milk.

 

There is disagreement among allergy specialists as to what exactly

constitutes an allergy. The classic view is that true allergies must

involve IgE as the mediating agent. Other experts believe that

other substances such as Substance P may act to trigger the release

of histamine. There are allergy-like reactions or sensitivities as

well as allergies.

 

One thing to keep in mind is that one of the by-products of

incomplete digestion is the production of histamine. It doesn't

matter if the histamine is coming from an allergic reaction or if

it's being produced by the incomplete digestion of protein. Its

effect on the body is going to be the same regardless. Some

reactions to foods are not allergies with any mediating agent but

are due to the incomplete digestion of protein forming histamine.

 

> If the person cooks for others in their family, they may end up

> forcing their dairy-free diet onto others.

 

This need not be the case. For example, my husband is one of those

people who needs and tolerates more dairy than most people. Even

when I was having to avoid all dairy, it was no trouble putting a

slice of cheese on his burger or cutting a frozen pizza in half and

cooking him half at a time or even fixing him an occasional treat of

homemade potatoes in cheese sauce. Nor was it any trouble tossing a

package of cheddar cheese or some containers of yogurt in the

shopping cart when grocery shopping so he could have dairy snacks.

Just like it was no trouble buying and cooking meat for myself when

he was a vegetarian. I also enjoyed many of those vegetarian dishes.

I just needed some meat in addition to them and had to avoid the

ones made with dairy and wheat.

 

People frequently are going to have different dietary needs. Just

like they have various different needs.

[Guest guest]

Chinese Traditional Medicine , " muddyuk2006 " <muddyuk2006

wrote:

 

> I am diagnosed with Endometriosis. I also hv kidney yang deficiency

> and spleen deficiency. Many people suggested me to have a diet

> avoilding dairy, wheat, no sugar and no hormonal meat esp. red meat.

>

> Can someone suggest me some easy to access & relatively delicious

food

> that I can take for my meals? I find the breakfast very challenging

as

> I can't consume most breads nor dairy. I am taking soya milk for

> months now.

 

I would say have anything for breakfast that you desire even if it's

not a usual breakfast food. If you'd like a bowl of soup and a baked

potato, have it for breakfast. If you'd like a meat and two veggies,

have it.

 

I used to make myself homemade TV dinners. When I felt like cooking, I

would cook extra, portion the extra out, and freeze it. They can be

eaten for any meal.

 

Eggs are a very healthy food. They can be fixed various ways

including scrambling with sauted onions, diced green pepper, and diced

tomatoes. If time is a problem, boiled eggs are easy to fix.

 

Stir-fry some chicken and veggies. The chicken and some of the veggies

can be cut-up the night before and stored in the frig until you're

ready to cook them the next morning.

 

Just about any sandwich making that can go on bread can be put on a

stick of celery.

 

When I couldn't eat wheat and most grains, I used to substitute pureed

beans for the grain in meatloaf. You cook the beans, drain them, puree

them, and add them in place of a grain food to the hamburger and other

meatloaf ingredients. I got very creative.

[Guest guest]

I must agree with Victoria here. Subhuti is one of the most

briliiant men teaching natural healing techniques but on this issue

he is completelt wrong. I suspect I know why - many Hindus

(vegetarians)depend on milk products for their protein needs and can

not imagine trying to live without them - also those who 'only' take

milk as the source of their animal proteins do not have as many

problems as those who take milk and flesh.

 

In general - mankind has known about the problems with milk for

thousands of years. Victoria's analysis hits the main points - those

who have the most problems with milk are those with natural 'milk'

allergies - those with low digestion - and those with phlegmatic

body type who easily form mucus when taking dairy products. Each

body type has a potentially different problem with the different

types of milk from different species. The inherant problem in milk

as far as digestion is concerened is the fact that the proteins are

surrounded by fat and this problem is exasperated by the liquid

quality of milk - some people can eat fresh skim milk chesses with

much less problems than milk because the excess liquid has been

removed and the fat removed and the proteins partially digested by

the fermentation process. Milk is a naturally rich food with too

much fat and too much protein taking large amounts of it causes

problems in a large percentage of people - it causes mucus and

dampness - this mucus casues even further stagnation of the

Stomach/Spleen - all 'mucus' forming foods are bad for those with

weak digestion - this is also the problem with wheat and many other

foods. Once the proteins in poorly digested milk get circulated in

the blood they cause havoc and the immune system is stressed trying

to deal with these proteins - we can develop generalized reactions

to these proteins (this happens mainly in those with hypometabolic

processes)- this is similar to an allergic reaction but is not

necessarily a true allergy - some people like Victoria mentioned are

not able to take even small amounts of 'dairy' after developing

these reactivities. I agree with Victoria that these reactions are

not always true allergies they are reactive states - such people

will often have a long list of substances that they are reactive to -

this is caused by the poor metabolism and the overeactivity of the

Sympathetic Nervous System. This is different from true allergy as

the main issue is not an immune response. Although if we continue to

take substances that we are not digesting well it will eventually

stress the immune system. There are many universally used foods that

cause problems for some human beings - milk is one of these foods.

Traditionally in countries like China and Japan adults never took

dairy - this is changing and one sees more of the problems the

Europeans suffer from drinking milk cropping up in these countries.

In countries like India where people take milk but no other animal

food then the incidence of milk problems is less but they still

exist and there are many rules and regulations that have developed

over time. The main rule is that if you have poor digestion with

tendancies toward damp accumulations then you should avoid milk or

only drink milk products that have been made more digestable -

example they often boil milk slowly for long time with ginger this

keeps milk from being so mucus forming - traditional 'buttermilk' is

often used for those who have trouble with milk - and fresh yogurt

(in my culture people do not eat fermented milk products that are

kept longer than 24 hours) - actually most people prefer to eat

yogurt in the mornings and at lunch that were made the night before -

there are many rules about taking milk and yogurt - in the Ayrvedic

scriptures it is stated to never take yogurt at night - there are

many rules. In Japan men traditionally never took any milk as it was

considered too Yin and weakens potency.

 

Milk is a problem food for many and this is not a neurosis. The

general rule is if you have good strong digestion and no tendancies

toward dampness then dairy is problably not going to cause any

problems at all but even small digestion issues especially if it is

related to hypometabolism might cause problems digesting dairy.

[Guest guest]

Chinese Traditional Medicine , " Vinod Kumar " <vinod3x3

wrote:

 

> In countries like India where people take milk but no other animal

> food then the incidence of milk problems is less but they still

> exist and there are many rules and regulations that have developed

> over time. The main rule is that if you have poor digestion with

> tendancies toward damp accumulations then you should avoid milk or

> only drink milk products that have been made more digestable -

> example they often boil milk slowly for long time with ginger this

> keeps milk from being so mucus forming - traditional 'buttermilk'

is

> often used for those who have trouble with milk - and fresh yogurt

> (in my culture people do not eat fermented milk products that are

> kept longer than 24 hours) - actually most people prefer to eat

> yogurt in the mornings and at lunch that were made the night

before -

> there are many rules about taking milk and yogurt - in the

Ayrvedic

> scriptures it is stated to never take yogurt at night - there are

> many rules. In Japan men traditionally never took any milk as it

was

> considered too Yin and weakens potency.

 

This needs to be emphasized. In traditional cultures there are

guidelines for how to get the most benefit and the least problems

out of certain foods. Note that's room temperature yogurt that isn't

over 24-hours old and which is eaten during the day. Compare this to

cold yogurt that is several days or weeks old to which syrup has

been added. While it is possible to get plain yogurt in larger

supermarkets in the US, how many people opt for the plain yogurt?

Or know that it can be mixed with things like diced onions,

cucumbers, and tomatoes with salt and pepper to make a very

delicious treat?

 

Too much of the diet of too many people in the US (and some other

industrialized countries) is based not on what is nutritious and

best for people but on what will bring the most profit. It's the

reason why so much of what is good for people and which sustains

life is removed from flour and bread. White flour and white bread

have a longer shelf-life than whole wheat, hence, more profits. BTW,

if bugs get into white flour, they starve to death. Does one really

want to consume something that doesn't even have enough nutrition to

support a bug's life?

 

Another example is the routine feeding of antibiotics to chickens,

cows, and other livestock that end up on the dinner table. Contrary

to what a lot of the public believes, this is not done to prevent

disease but to cause the animals to grow faster. For example, it

takes only I believe 7 weeks with antibiotics to get a chicken from

hatching to meal size. It takes 9 weeks without antibiotics. A lot

of the public also don't realize that a lot of poultry companies are

owned by pharmaceutical companies in a vertical company arrangement.

A lot of the profits of some pharmaceutical companies come from

their selling antibiotics to their poultry companies. (BTW, if you

want to get animals to grow bigger and faster without antibiotics,

feed them goat's milk.)

 

Traditional cultures often have ways of guaranteeing that their

people get enough calcium even if they don't consume much dairy.

Unfortunately, the typical American diet doesn't. If someone in the

US has to cut out all dairy for a long time, the person almost

certain is going to need to take calcium-magnesium pills or

capsules. Unless the person is following a traditional diet that

does make enough Ca available via food combinations other than

dairy. In addition to the medical conditions listed in the article,

there also is the risk of developing osteomalacia. That's adult

rickets.

 

I also want to emphasize that there are racial as well as individual

differences in what foods an individual can handle best. For

example, years ago I knew a woman who had been through thousands of

dollars in tests via multiple doctors for some very severe digestion

problems. She got no relief until one doctor realized that she was

part Native American and could not handle lactose. (Most Native

Americans can't.)

 

And even if an individual comes from a racial group that can handle

dairy better than most people can, that does not mean that the

particular individual can.

 

The production of the enzyme needed to digest milk sugar declines in

all racial groups and most individuals as people grow to adulthood.

The reason why so many cultures that do consume dairy consume it

primarily in the form of cheese or yogurt is that the fermentation

process converts the lactose. However, that doesn't mean that the

individual won't have problems with milk protein or milk fat. Not to

mention dairy's property of being Damp-engendering.

 

There are no one-size fits all diets. A lot of an individual finding

the diet which is best for him or her involves learning to " listen "

to one's body. Sometimes keeping a food diary can be very helpful.

 

I want to mention something about how to tell if the craving for a

particular food is something one needs. When one craves a

particular food and improves after eating that food but doesn't get

any worse if one doesn't get it, that's something one's body needs.

If one craves a particular food, feels better for only a short while

after getting it, and feels worse if one doesn't quickly get it

again, that's a sign that the food is a problem food for that

individual.

[Guest guest]

Chinese Traditional Medicine , " victoria_dragon "

<victoria_dragon wrote:

>

> Chinese Traditional Medicine , " Rob " <emeerob@> wrote:

>

> Dr. Dharmananda wrote:

>

> > * Strict dairy avoidance contributes to food neuroticism, a

> major

> > disorder in modern times. Many people become entangled in worries

> > about food to the extent that they become dysfunctional. Avoidance

> > behavior is especially serious, as it can snowball into a fear of

> so

> > many foods that the person becomes seriously undernourished. The

> > detrimental pattern may start with avoidance of dairy due to the

> > recommendation by a natural health care proponent.

 

> To dismiss these patients and clients as " neurotic " not only isn't

> helpful, it's counter-productive and does harm. The digestion and

> Spleen are so imbalanced that they really are having problems with a

> wide variety of foods. They become afraid to eat because so many

> foods trigger various reactions. This is especially true if any

> foods are linked to breathing problems or severe intestinal pain.

 

I read his words as being directed toward people who may become

obsessed (neurotic) about what they should or shouldn't eat. Whether

it's dairy, wheat, fats, carbohydrates or protein. And over worry can

affect the spleen/stomach too.

 

sue

[Guest guest]

I can see that it is a good idea for everyone to avoid hormonal meat,

but the other foods commonly considered troublemakers should not be

on anyone's list of foods to stay away from. Maybe it is the quality

of these foods (extremely low mineral content/crop fertilized with

superphosphates?), rather than some substance inherent in these

foods, that is causing the body to react badly.

 

I see people avoiding so many things (normal, whole foods - I am not

talking about non-foods like coca cola or whisky here) which, they

were told by some expert, they are either oversensitive to, or these

foods are just not meant for consumption by anyone. And yet these

poor unfortunates don't seem any healthier for restricting their

diets. And they are always thinking about those foods that are

supposed to be so awful. That's no way to live! They need some non-

dietary intervention to set their body straight so that they can

indulge moderately in all whole, natural foods. And even some sweets

now and again. If it was me, I'd take digestive enzymes, maybe, and

see what happens.

 

We weren't intended by the Creator, I don't think, to be tiptoeing

around food so much. My elderly relatives never did, and they lived

long, long lives, some dying a natural death of nothing in

particular, and others dying of diseases that many people are now

getting in their 30s and 40s.