Article #1: Should We Drink Milk? by Dr. Alec Burton
Hygienists have always adopted the position that milk is for infants, mother’s milk that is, and that this is the normal practice among all mammals. During the initial phase of life it is the invariable practice of all mammalian species to take the milk of their mothers following which they are weaned. Then they spend the remainder of their life sustained by other foods. Man, on the contrary, teaches that milk is an ideal food, essentially cow’s milk, and that after mother has performed her nursing, the cow should take over. In his feeding of infants, man has produced all types of formulae and means to usurp the natural habit of breast-feeding. Man even includes milk in the diet of his mammalian pets.
Many women regard breast-feeding as culturally regressive and primitive, something one should abandon as quickly as possible. They say it ruins their figure, that their breasts become atonic and pendulous. Such remarks are unfounded and other factors are responsible yet seldom considered.
It is normal in Nature for the mammal to breast-feed well past the time the infant obtains a mouth full of teeth, not just a few teeth but all teeth. Species of apes nurse for six or seven months although their first teeth have appeared at the end of three months. With mammals there is a wide variation in the transition period and in many weaning takes place over a long period of time.
However, should milk constitute an integral part of the diet after weaning? Is milk a normal food for adults? The answer to both these questions is an unequivocal no!
Milk and milk products such as cheese and yogurt are viewed with suspicion by Hygienists. What are the unfavorable attributes of milk? Today milk is very much a processed product. It is pasteurized, homogenized, sterilized and otherwise treated to render it “safe.” All these processes greatly impair its nutritional value.
Besides all this, strong evidence indicates that gastric juice of adults does not contain rennin, an enzyme abundant in the stomach of infants which initiates the digestion of milk. The protein and fat of milk is constituted in such a way that enzymes of the human digestive tract fail to digest it adequately—some of the elements are absorbed intact and cause trouble.
Milk also contains a high content of cholesterol and so has been a factor in the development of coronary artery disease. Many people observe the quick action taken by the body when milk is consumed; much mucus is secreted or diseases associated with the mucous membranes—asthma, sinusitis, bronchitis, etc.—are aggravated. Milk is said to be a “mucus forming” food. While I don’t favor this description, I do suggest that the presence of milk and milk products in the body may occasion greater mucosal activity.
Milk is often considered a major source of the vital element calcium: the myth is that if we don’t drink milk, our teeth will fall out and our bones collapse, or some such nonsense. The fact is that calcium is abundant in Nature. Most of the foods (fruits, vegetables and nuts) we recommend are excellent sources of calcium. It would have to be a very poor diet indeed that did not supply half a gram of calcium daily. A good Hygienic diet provides over one gram.
It is extremely doubtful that we can utilize any of the calcium in milk in any event. The calcium in milk is bound to its protein complement, casein. Without the key enzyme, rennin, neither casein nor its nutrient complement, calcium, can be used in the digestive system.
Milk forms no part of the normal diet of man after the period of infancy and therefore our advice is—don’t drink milk or eat milk products.
Reprinted from the Hygienic Review
- 1. Introduction
- 2. What Is The Basic Four Diet?
- 3. And Now For The Truth
- 4. Does The Four Food Plan Work?
- 5. The Life Science Basic Four Food Group Diet
- 6. Questions & Answers
- Article #1: Should We Drink Milk? By Dr. Alec Burton
- Article #2: Hygienic Considerations in the Selections of Foods By Ralph C. Cinque, D.C.
- Article #3: Eat Your Heart Out, Galloping Gourmet By Cary Fowler