Does "Every Body" Need Milk?

By Milton G. Crane, M.D.
Weimar Institute

The media would have us believe that "every body needs milk." The Israelites looked forward to a land that was flowing with it. Most nutrition tests consider it to be one of the four essential foods that we must consume if we are to maintain a balanced diet. There are others, though, who would consider it potentially a serious allergen, a carrier of disease, and a cause of degeneration of the arteries.

The Creator designed milk to be the ideal food for baby mammals. For the human, breast milk is especially well adapted. The newborn cannot digest the longer chains of carbohydrate, such as starch, so mother's milk has lactose, a disaccharide. The fats supply a generous amount of polyunsaturated fats for body chemistry. The easily digested lactalbumin and other complex proteins contain all the essential amino acids. The vitamin content is adequate, even vitamin C that may be low in other milks. Breast milk is low in sodium, but is adequate in magnesium with plenty of calcium and phosphorous in an ideal ratio of 2:1. Several factors in breast milk function to raise the average percent absorption of iron to a ten-fold greater efficiency that than of fortified formulas.

Powerful agents inn breast milk help fight germs. Lactoferrin keeps needed iron from germs so they become weaken and die. Milk antibodies inactivate germs in the gut, and antibodies may cross the intestinal barrier through special sites in the intestinal wall and provide added numbers and varieties to the infant's undeveloped catalog of antibodies. White blood cells in the milk are an additional aid to fight germs along with friendly bacteria that are fostered to grow by a special factor in the milk.

Certainly, milk is a good source of high-quality protein, a rich source of calcium and phosphorous, and an important source of vitamin B12 and carnitine. However, in God's original diet, no provisions were made for milk to be a food beyond infancy. Many individuals, especially members of certain races, lose their ability to digest lactose after the period of infancy. Next, milk proteins were designed in a molecular shape which would allow them to go through special nonselective sites in the intestinal wall to supply antibodies from the mother to its young. These special sites may later on permit big molecules (macromolecules) from cow's milk and other foods to be absorbed. It is important to recognize that each mammal has a basic make-up of protein, fat, and mineral which is different from that of another mammal. Even the germ-fighting albumin and globulin complexes differ within the immediate family in each mammal. In the ideal situation, these protein immune complexes should come from the mother that held the infant during gestation to avoid disturbing the offspring's immune system.

In the light of all the above information1, let us consider the evidence that would help us to formulate an intelligent conclusion about the wisdom of the use of milk from other mammals for human food.

The Hazards of Milk Protein

In health, the protein that a person ingests undergoes a series of digestive steps prior to absorption. You might envision a protein, whether from vegetable or animal origin, as made of amino acid units coupled together like a string of boxcars. In the digestion of the protein, the trains of boxcar-like amino acids are uncoupled. These amino acid building blocks can then be absorbed without upsetting the immune system and then assembled to make a protein in the shape that each body requires.

In real-life situations, some of these protein complexes may not get completely digested, and portions may be absorbed as giant "macromolecules" through the sites in the intestinal wall that are not too particular about what they let through.

There are several conditions that may lead to absorption of macromolecules. A protein may escape proper digestion when one gulps it down without proper chewing or washes it down with liquid. The food protein may be coated with oil or butter in the cooking and thus shielded from digestion by stomach enzymes that should start the splitting-up of the proteins. An excess of protein in the diet might overwhelm the capability of the body to break down protein to amino acids.2 If these food proteins are not broken down properly, they may go through the intestinal wall and be caught by the immune cells where they are treated as if they were germs.

This capability for the proteins to go through the digestive process and then be absorbed unchanged is especially evident for the first few weeks of life in the newborn infant.3 It was designed so that the infant could absorb from its own mother factors that were important to the development of its resistance to disease. This arrangement, however, makes it possible for foreign, nonhuman proteins such as from cow's milk, to be absorbed. The body's immune system recognizes these as an enemy to the body and builds up a response that results in what we call an allergy. This takes the form of colic, eczema skin rash, nasal and bronchial congestion. Breast-fed babies may get colic from mothers who drink cow's milk, absorb milk protein, and then secrete it into their breast milk.4 Many patients with allergies may be relieved completely of their symptoms by removing milk products from the diet permanently. Milk and the end products of the growth of molds are two major sources of macromolecules that induce allergic symptoms.5,6 Boiling the milk denatures the protein (changes the shape of the protein molecule) and decreases the amount of macromolecules that are absorbed.7

Hazards from Lactase Deficiency

The carbohydrate in milk is the disaccharide sugar, lactose. In the cells that line the intestines of the normal infant, there is an enzyme called lactase that splits the lactose apart into glucose and galactose.

Some individuals lose the ability to make lactase enzyme about the age of four years, and lactose goes undigested in the gut. This is especially common in the American Indians, the Orientals, and the Negroes, but less so in the Caucasians. Persons with this condition, lactose intolerance, react badly to a large dose of milk with indigestion, nausea, and diarrhea. This is to be distinguished from a food allergy.

Hazards from infections

Pasteurization of the milk can control the spread of certain germs by milk. However, it has not been established that the viruses of cancer can be destroyed by pasteurizing. Our best advice should be if milk is to be part of the diet, it should be procured from healthy cows and be "thoroughly sterilized."8

If we look at how dairies are run at this time, we see an entirely different situation than was practiced by the individual homes and farms fifty or more years ago. The family cow was let out into the local pasture and spent most of the day in clean surroundings. The only time that she was in close quarters of the barnyard was during the short time at milking time. By way of contrast, current dairy lots are thoroughly polluted with manure. Even though the cows may eat from clean feeding troughs, they lie in their own manure and urine. The milk from several cows is mixed in large processing containers. The milk from the cow is rapidly cooled and then refrigerated which is an ideal way of preserving a virus. We know that cancer viruses of leukemia and other sorts can be transmitted from one animal to the next by way of milk. A cow may have leukemia for months before she is ill enough to be removed from the milking herd. During that time she would not only infect other cows by contact, but she would also transmit cancer viruses into her milk for human consumption.9,10

Preliminary observations indicate that it will take ten minutes or more of boiling for cancer viruses to be inactivated. Boiling does have the advantage of killing germs as well as changing the shape of the milk protein so that it is much less likely to pass through the intestinal wall after it has been "denatured" by the heat.7

Hazards from the Type of Lipids Present

Human milk contains 47% of calories from fat and 6% of calories from protein. The corresponding values for whole cow's milk are 48% and 22%. The milk sugar, lactose, accounts for the remainder of the calories.

Fatty acids are the basic chemical arrangement for fats. In nature, they come complexed so that one, tow, or three of them are combined with glycerol to make a mono-, di-, or triglyceride. Polyunsaturated fats have two or more double bonds between two carbons in the chain, whereas saturated fats have no double bonds between the carbon atoms. For several important chemical functions, the body has to have a food source of "essential" fatty acids which have eighteen carbons in length with two or three double bonds located in precisely the right place on the chain with the hydrogens pointing in the same direction (cis-form). The location of the double bond and the direction that the hydrogens point determine the shape of the fatty acid molecule. Cow's milk is interesting in that it has a large number of misshaped (trans-form) fatty acids.11 The type if fatty acid is somewhat dependent upon the diet of the milking animal.

Free, or visible fat, in the diet turns on cholesterol formation by the liver to emulsify the fat in the duodenum and turns on cholesterol formation by the small intestine to absorb the fat. Fiber in the food serves to eliminate excess cholesterol.13,14 Milk, as a source of fat should turn on cholesterol formation in the body, and it lacks the fiber needed to eliminate cholesterol from the gut. Milk fat as it comes from the mammal is in globules coated with protein and thus may need no emulsification; but since homogenization destroys that coating, it probably stimulates cholesterol synthesis not only by the liver for emulsification of the fat, but also by the small intestine for fat absorption. The little bit of cholesterol in milk along with that formed by the body to digest and absorb the milk fat, when associated with the lack of fiber in milk, results in a gradual accumulation of cholesterol in the body from this food that makes up about 10% of our calories.

Hazard from Homogenization

Currently, there is a debate in scientific circles in regard to the hazards of homogenization. Oster14 has mustered evidence that in the process of homogenization, the natural protein-coated fat globules in milk are broken up into smaller fat (liposome) particles, with the protein and a toxic enzyme, xanthine oxidase imbedded in the liposomes. These liposome particles find their way into the arterial lining and the heart muscle where the xanthine oxidase damages the tissues. This theory is disputed by some because of the large size of the xanthine oxidase molecules.15 Since homogenization produces a free fat (see above) and in view of Oster's theory,16 it would seem safer to avoid homogenized milk until this issue is settled.

What to Guard in the Diet When Giving Up Milk

With all the above arguments it hardly seems necessary to state that milk is not a desirable food for the adult under ordinary circumstances. It was designed primarily for infants and even that should best come from their own mother. There are situations such as economic hardships in which milk is the best source of protein and calcium that is available. However, many people have given up milk because of one or more of the above hazards.

When milk is given up, what precautions should be taken to be sure of proper nutrition? The answer depends upon what types of foods are eaten in its place. If a total vegetarian diet is selected free of animal products, then the intake of certain nutrients should be insured for safety.

An adequate intake of protein can be furnished by a combination of whole grains and legumes along with green leafy vegetables. There are eight amino acids for the adult and nine for the child that are "essential" for the body. The body cannot make these amino acids, called "essential amino acids," therefore they need to be in the diet, not necessarily daily, but certainly on a regular basis. Most cereal grains, as currently grown by farmers, are low in one of these called, lysine, except for a new variety of corn that is high in lysine. On the other hand, legumes are low in methionine (which is high in cereals), but they have plenty of lysine. Greens are low in protein, but the amino acid content is complete. Thus a variety of two or three whole grains along with greens and a legume should supply a good quality of protein.

The availability of calcium is another major concern of people when they give up milk. However, our need for calcium in the diet diminishes as we cut down on the intake of protein.17,18 On the usual American diet, the capacity for the intestines to absorb calcium may be inadequate to keep pace with the large amount of calcium that the kidneys are obligated to excrete with our high protein diet from flesh foods, milk, eggs or meat substitutes. This high protein diet causes a gradual loss of calcium from bones that results in osteoporosis. However, calcium is available in adequate quantities from certain green, leafy vegetables, legumes, nuts, and grains. There is more calcium in a cup of cooked greens that there is in a cup of milk. The kind of greens, however, is important. The greens that are high in oxalate, such as spinach, chard, and beet greens, have very little available calcium. They may be a source of protein and vitamins, but not of calcium. Green, leafy vegetables such as turnip greens, mustard greens, kale, collards, radish greens, and broccoli are especially good for calcium. A sizeable helping of these daily is advisable for this purpose.

If these are not readily available, then one must insure adequate intake from other sources. Calcium supplementation by calcium lactate or dolomite up to 300 to 500 mg. of calcium per day may be needed. By far the best way would be to obtain all our nutrients from natural sources in so far as possible considering our environment, financial resources, and food availability.

Our bodies can manufacture sufficient vitamin D from cholesterol if we expose half of the face to the ultraviolet rays of the sun for fifteen minutes or so daily. The long ultraviolet rays needed for this vitamin formation cannot penetrate fog, smog, clouds, ordinary window glass, window screening, clothing, or skin pigment. The sun needs to be sufficiently high on the horizon to penetrate the atmosphere. In areas of the country with cloud cover much of the time or in the canyons of the big cities one would need to obtain ultraviolet irradiation from a UV lamp source or take a vitamin supplement.

After the vitamin D is made in the skin, it is then further changed by the liver and kidney into the active chemical. It aids in the absorption of calcium in the gut and helps in the development of bones. Vitamin D helps to grow bones; Vitamin A helps to remodel them. The extra vitamin D can be stored in the fatty tissue for use later on so that daily exposure to sunlight is not needed.

Less vitamin D will be needed on a low protein diet since the obligatory loss of calcium in the urine has been removed. Those who are unable to get adequate sunshine for long periods of time because of weather conditions or occupations, should take 2 to 10 micrograms of the vitamin daily for safety sake since there is none in the strictly vegetarian diet.

Vitamin B12 is another constituent of the diet that is of concern on a total vegetarian diet. In brief, the details of vitamin B12 are as follows: We are indebted to bacteria for our B12. For the lacto-ovo-vegetarians milk is the major source of vitamin B12. Eggs can no longer be considered a consistent source since the chickens may now live in closed quarters and be fed a type of foods that does not contain vitamin B12. When we give up animal products and fermented foods, we must make sure to obtain this vitamin, a by-product of bacterial action, from another source.

To be absorbed, vitamin B12 must be combined with intrinsic factor, a compound made by the lining of the stomach. In this form the vitamin can be absorbed by the last few feet of the small intestines. There is plenty of vitamin being formed by bacteria in the small intestines, but it cannot be absorbed without being combined with the intrinsic factor in the stomach.

There are three groups of vegetarian sources: the fermented soybean products, Tempeh, Natto, and Miso; the single cell proteins, Spirulina, Chlorella, Scenedesmus, and unfortified yeasts; and the sea vegetables, Kombu and Wakame. Patients who wish to avoid fermented foods and milk for their allergies would be wise to take 50 to 200 micrograms of vitamin B12 once a week by tablet.

The liver is able to store adequate quantities of vitamin B12 to last up to three years. With our present-day life style of thoroughly brushing our teeth, washing our farm produce thoroughly with much water, practically sterilizing our plate and eating utensils, refrigerating the food, and discarding all spoiled produce, we could hardly expect to get much bacterial residue such as B12 into our mouths. We are not advocating a change in these modern food techniques; but a diet free of animal products results in blood levels of B12 that are below 150 (normal 180-960) in over 60% of persons who have been off milk for three years or more.

Seventh-day Adventists have some additional insights. Ellen White has made several important statements in regard to milk in the diet as well as other comments on our dietary needs. We read, "Grains, fruit, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing."19 And another, "In grains, fruits, vegetables and nuts are to be found all the food elements that we need."20 But we must put those together with another statement by the same author, "Fruits, grains, and vegetables, prepared in a simple way, free from spice and grease of all kinds, make, with milk or cream, the most healthful diet."20 We also read, "The time will come when we may have to discard some of the articles of diet we now use, such as milk and cream and eggs; but it is not necessary to bring upon ourselves perplexities by premature and extreme restrictions. Wait until circumstances demand it, and the Lord prepares the way for it."21

The disease in animals seems to be the major factor. "If milk is used, it should be thoroughly sterilized; with this precaution, there is less danger of contracting disease from its use."22

There are some individuals who are unable to get their proper nutrients without milk and eggs. Ellen White told one physician, "We appreciate your experience as a physician, and yet I say that milk and eggs should be included in your diet."8 He was told that he needed these to make "good blood."

Evidence would indicate that now is the time to give up milk and eggs. However, we are warned that, "No extremes in health reform are to be advocated. The question of using milk and butter and eggs will work our its own problem."23 Several groups are questioning the wisdom of using milk and eggs because of their effect on cardiovascular diseases.

We have plenty of scientific understanding now how we can give up all animal products, including milk, and with proper selection of foods we can obtain optimum protein, vitamins, and minerals. Fifty micrograms of B12 once a week at two cents a tablet is a much more sensible approach than running the risk of permanent nerve damage from its lack. The B12 from bacteria in a pill is the same molecule as that grown by bacteria in our food or on an unwashed plate. One word of caution should be mentioned. Vitamin B12 can be converted from B12 to anti-vitamin B12 in a multivitamin-mineral capsule by the catalytic action of a mineral or trace element. The best approach would be to get the vitamin B12 in a tablet in which it is the sole ingredient or as a multivitamin without the minerals.

The produce that we get now after 6,000 years of deterioration of the soil and plants is none too good. Sub-optimal distribution of elements in the soil, improper handling of the produce, unripened, frozen, dehydrated, or otherwise altered groceries make it difficult for nature to supply us with all the necessary elements. We should not only thank the Lord for truth as it is revealed to us by Inspiration, but we should also be grateful that He has given us access to laboratory tools to help us to understand the physiology and chemistry of the body so that we can avoid disease.

References

1. Whitney, EN and EMN Hamilton: Understanding Nutrition, 2nd ed., West Publishing Co. St. Paul, MN, 1981, pp. 32, 543-545.
2. Walker, WA and KJ Isselbacher: Uptake and transport of macromolecules by the intestines. Possible role in clinical disorders. Gastroenterology 67:531, 1974.
3. Lippard, VW, OM Schloss, and PA Johnson: Immune reactions induced in infants by intestinal absorption of uncompleted digested cow's milk protein. Am. J. Dis. Child. 51:562-547, 1936.
4. Jakobsson, I and T Lindberg: Cow's milk as a cause of infantile colic in breast-fed infants. Lancet 2:437-9, 1978.
5. Gruskey, FL: Comparison of breast, cow, and soy feedings in the prevention of onset of allergic disease. Clinical Pediatrics 21:486-491, 1982.
6. Crook, WG: Food allergy, the great masquerader. Ped. Clin. N.A., February, 1975.
7. McLaughlan, P, KJ Anderson, EM Widdowson, and RRA Coombs: Effect of heart on the anaphylactic-sensitizing capacity of cows' milk, goats' milk and various infant formulae fed to guinea-pigs. Arch. Dis. Childhood 56:165-171, 1981.
8. White, EG: Counsels on Diets and Foods. Review and Herald Pub. Assoc., Takoma Park, Washington, D.C., 1938, page 203-204.
9. Olson, C, LD Miller, et al.: Transmission of lymphosarcoma from cattle to sheep. J. Nat. Canc. Institute 49:1463, 1972.
10. McClure, HM, ME Keeling, RP Custer, et al.: Erythroleukemia in two infant chimpanzees fed milk from cows naturally infected with bovine C-type virus. Cancer research 34:2745-2757, 1974.
11. Bickerstaffe, R, DG Noakes, and EF Annison: Quantitative aspects of fatty acid biohydrogenation, absorption and transfer into fat in the lactating goat, with special reference to the cis- and trans-isomers of octadecenoate and lineoleate. Biochem J. 130:607-617, 1972.
12. Anderson, JW and WI Chen: Plant fiber, carbohydrate, and lipid metabolism. Am. J. Clin. Nutr. 32:346-363, 1979.
13. Cummings, JH, HS Wiggers, DJA Jenkins, H Houston, T Jivray, BS Drasar, MJ Hill: Influence of diets high and low in animal fat on bowel habits, gastrointestinal transmit time, fecal microflora, bile salts, and fat excretion. J. Clin. Invest. 61:953-963, 1978.
14. Oster, KA: Plasmalogen disease: a new concept of the etiology of the atherosclerotic process. Am. J. Clin. Res. 2:30-35, 1971.
15. Clifford, HJ, CY Ho, and H Swenerton: Homogenized bovine milk xanthine oxidase: a critique of the hypothesis relating to plasmalogen depletion and cardiovascular disease. Am. J. Clin. Nutr. 38:327-332, 1983.
16. Oster, KA: Reflections on a dietary cause of atherosclerosis and its opponents. Swed. J. Biol. Med. 3:14-19, 1982.
17. Margen, S, JY Chu, NA Kaufmann and DH Calloway: Studies in calcium metabolism. 1. The calciuretic effect of dietary protein. Am. J. Clin. Nutr. 27:584-589, 1974.
18. Lindsay, EA Oddoye, and S Margen: Protein-induced hypercalcuria: A longer term study. Am. J. Clin. Nutr. 32:741-749, 1979.
19. White, EG: Counsels on Diets and Foods. Review and Herald Pub. Assoc., Takoma Park, Washington, D.C., 1938, page 81.
20. ibid., page 92.
21. ibid., page 355-6.
22. ibid., page 357.
23. ibid., page 353.

Copyright © 1985-2002 Milton G. Crane, M.D., Weimar Institute, Weimar, CA 95736. All rights Reserved. Used by permission.