Milk
Facts
Cow's milk & goat's milk
Breast milk
Rice milk
Almond milk
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Facts
- 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.
Cow's milk & goat's milk
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Cow's milk
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Goat's milk
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Higher amounts of iron, molybdenum, sodium, sulfur and zinc.
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Higher amounts of calcium, chloride, magnesium, manganese, phosphorus and potassium.
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Higher amounts of vitamin B6 and B12.
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Higher amounts of vitamin A, riboflavin and niacin.
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Both are not good sources of vitamin C and D.
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Fat globules have to undergo the homogenization process so that they would break up to smaller sizes and not float on the milk surface. Creams easily due to the presence of aggutinin.
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Contains naturally smaller fat globules; up to 1/5 the size of cow's milk. Thus easier to digest.
Lacks agglutinin.
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pH range : 6.4-6.7
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It's the lactose (milk sugar) content that makes it unsuitable for people with lactose intolerance (the inability to digest lactose).
Lactose is fermented in the large intestine where it can cause bloating, flatus, diarrhea and pain.
Lactose intolerance is different from allergy to cow milk protein.
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Lactose levels are slightly lower.
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Casein, a major protein that people are allergic to which can result allergic symptoms such as asthma, eczema, chronic bronchitis and sinus conditions.
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Allergic causing casein proteins like Alpha S1 casein and beta-casein A1 are either present in low quantities or not present at all.
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Due to a different composition of casein proteins,
goat's milk has a lower curb tension (a measure of the toughness of milk curb formed by the digestive enzymes)
which results in the formation of a softer curb and smaller flakes during digestion - consequently making it more digestible than cow's milk.
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The bovine serum proteins, e.g. bovine serum albumin (BSA) and bovine immunoglobulins can cause allergies.
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Does not contain these proteins.
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Rich in MCT (medium chain triglycerides)
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Richer in MCT, double of cow's milk.
With it's variety of nourishing nutrients, goat's milk is suitable for children above 1 year old.
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One cow can yield about 24 litres of milk a day.
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One goat can yield 2 to 4.5 litres of milk a day.
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Almond milk
- Raw almonds are rich in vitamin E, calcium, magnesium and fiber.
- The basic milk recipe is simply to blend 1 cup of soaked almonds with 4 cups of water and strain with cheesecloth or use fine strainers to obtain a smooth mixture. Other ingredients that can be blended together include raisins, honey, vanilla or maple syrup. Create milk shakes by blending almond milk with frozen fruits.
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