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Raw and organic milk may offer numerous health benefits, but a Harvard researcher and pediatrician argues that conventional milk and dairy products alike may cause some damage to your health due to the health-compromising sweeteners that are added to them.

The Journal of the American Medical Association Pediatrics published the research of David Ludwig, in which he mentions that there have been countless pieces of research that concluded the ill effects of sugar-sweetened beverages. Of course, it is well known that over-consumption of sugar is linked to obesity, diabetes, inflammatory-related pain, and much more. Due to sugar’s negative effect on our health, even the United States Department of Agriculture, the American Academy of Pediatrics, and other organizations have recommended not to consume calories from sugary drinks.

The low-fat milk is heavily promoted as a one calorie-containing beverage, and the organization recommends drinking 3 cups a day. Mr. Ludwig questions the scientific rationale for this recommendation.

“This recommendation to drink three cups a day of milk – it’s perhaps the most prevailing advice given to the American public about diet in the last half century. As a result, Americans are consuming billions of gallons of milk a year, presumably under the assumption that their bones would crumble without them,” he says.

He believes that while the USDA is recommending consumption of reduced-fat milk, it also inadvertently encourages the consumption of added sugars – a piece of advice that goes against all the research that advises against consumption of sugar and sugar-sweetened beverages. The idea of consuming low-fat milk or chocolate milk cancels out the whole reasoning for the recommendation in the first place, since the fats are simply being replaced with dangerous sugars.

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The worst possible situation is reduced-fat chocolate milk: you take out the fat, it’s less tasty. So to get kids to drink 3 cups a day, you get this sugar-sweetened beverage,” Ludwig says. ”…we can get plenty of calcium from a whole range of foods. On a gram for gram basis, cooked kale has more calcium than milk. Sardines, nuts, seeds, beans, and green leafy vegetables are all sources of calcium.”

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The Case Against Low-Fat Dairy, and The Other Dangers of Milk

Harvard analyst David Ludwig really has a point in eventually condemning the USDA’s proposals, yet there is substantially more to the full-fat versus low-fat milk debate.

There is a lot of motivation to maintain a strategic distance from specific fats, for example, trans-fats and refined polyunsaturated fats in vegetable oils (like corn, soy, sunflower, and canola), yet the proof for the moderate use of immersed fat — found in milk, coconut oil, and grass-nourished creatures — is rising up to the top.

While immersed fat was reviled for a considerable length of time, a 2010 examination distributed in the American Journal of Clinical Nutrition reasoned that “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of [coronary heart disease or cardiovascular disease].”

Further, there are various advantages to drinking full-fat dairy items. In its most unadulterated state (crude, natural, and originating from grass-fed dairy animals), full-fat dairy has been found to advance heart health, control diabetes, help in vitamin ingestion, lower risk of disease, and even support in weight reduction.

Remember this though: immaculate dairy could advance your well-being, but customary dairy may still be harming you.

Learn more about your dairy before you put it in your body. You’d be astonished that there could be 20+ painkillers, anti-toxins, and other harmful material floating in your milk.

Source:http://www.healthyandnaturalhouse.com