Quick Facts About Milk

• Humans are the only ones still savouring milk after the weaning stage.
• The enzymes required to digest milk are renin and lactase.
• The human intestine absorbs only 30% of the calcium in milk.
• Foods containing calcium include sesame seeds, baked beans, dried figs, prunes, amaranth, collard greens, kale, oatmeal.
• Diary products with the exception of butter are very acid-forming.
• The body uses calcium to neutralize acid and when a diet consists of very acidic foods (e.g. milk and meat protein), calcium leaches from the bones in order to take part in the neutralizing exercise. In other words, calcium is “robbed” from the bones so as to neutralize the effects of milk.
• Pesticides, dioxins (toxic agents used in bleaching paper and cardboard) and polychlorinated biphenyls (PCB are mixtures of up to 209 individual chlorinated compounds used as coolants and lubricants in transformers, capacitors and other electrical equipment because they do not burn easily and are good insulators. The manufacture of PCBs was ceased in the U.S. in 1977) accumulate in fat.

  Every level of the food chain can be exposed to these substances which accumulate in the highest quantity among animals. Full-cream milk is one source.

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