Natural_Medicine_Magazine_Issue_145_July_2017

The cattle upon which the Masai and Dinka
rely are under far lower production pressure
than modern dairy herds. Today dairy production,
driven more by market demand than
common sense, relies heavily on the use of
genetically modifi ed and chemically derived
hormones, antibiotics and drug regimens,
pasteurisation, UHT processes, homogenisation
and other industrial interference in the
natural milk production cycle.
Accordingly, we have milk and ‘milk’ – one the
product of an industrial process, the other a
natural product. It is almost certain that production
methods play as much of a role in the
health effects of the fi nal product as do inherent
physiological problems related to the consumption
of dairy products.
Besides milk from cows, goats and sheep,
there is a whole range of so-called ‘milks’ made
from grains and beans, such as soy, rice and
oat milk, which are little more than vegetablecoloured
and fl avoured waters. Most have little
in common with cow’s milk and would more
accurately be called imitation milk beverages.
There are other milk substitutes, such as almond
and coconut milk, which do provide
some useful nutrients and advantages.
Let’s start at the beginning. The conversation
that started this article arose out of the
intense debate around milk and milk substitutes.
Perhaps we should condense this milk
matter once and for all.
al proportions of fats, proteins, carbohydrates,
vitamins, and antibodies – all the goodness a
baby needs. Yet, in our commodifi ed world,
unscrupulous milk formula companies continue
to claim that their products are comparable
with breastmilk!
ANIMAL-BASED MILK
Few humans consume breastmilk much beyond
the fi rst two years, despite recent articles
highlighting extended breastfeeding.
However, as discussed, there are several
cultures that have evolved along with their
domesticated animals, who utilise the milk
from these animals as part of a balanced
diet. Populations accustomed to milk are
less likely to exhibit lactose or other dairy
intolerances than those in cultures that
had little historical reliance on dairy products,
such as in West Africa, Asia and the
Americas. Lactose intolerance is largely the
product of genetics, manifested through individual
metabolic tendencies.
Lactose intolerance is the result of a defi
ciency of the enzyme lactase. It rarely
manifests in young children and becomes
more marked in adulthood. It is not lifethreatening,
but can affect the quality of life
of sufferers. In terms of lactose sufferers,
milk is worst (especially powdered), cream
less so and butter least. Some hard cheeses
have reduced lactose levels. Lactose is also
hidden in many products, such as those
containing whey or its derivatives. Yoghurt
is more easily digested, as the bacterial processes
break lactose down into more readily
digestible components. This increased recognition
of lactose intolerance is a primary
reason for the shift towards dairy milk substitutes.
L NN A H ON
ekogaia@iafrica.com
www.ekogaia.wordpress.com
Whenever we talk about milk, comparisons inevitably
arise between breast and the rest. We
all know that breast is best – the only milk produced
by humans for humans. It provides ide-
Glennisawriterandresearcher
working on health,
food safety and security and
environmental issues. He
haswrittenextensivelyon
the topic of genetically modifiedfoodsandisconsidered
anauthorityonthesubject.
He contributed a chapter
toandeditedtherecent
book A Patented World?
The Privatisation of Life and
Nature, published by Jacana.
Viewhiswebsiteformoreof
his writing on this and many
other subjects.
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