White Truth. How safe is your MILK?

May 4, 2020

Milk was the original ‘superfood’, believed to be rich in calcium and essential for strong bones and healthy teeth. However, in the last few years, several studies have highlighted the negative side to dairy, be it the sensation of bloating, the carcinogenic hormone content in milk, or weakening of bones caused by it. A study also says that high intake of dairy can increase the risk of prostate cancer and possibly ovarian cancer. 

 

 

So, let's find out the reality.

 

Ayurveda  recommends the consumption of cow‘s milk, because it is the most nutritious and has many benefits for the human organism. The ancient Indian medicine recommends drinking milk always warm, in small sips and possibly without sweeteners or with cane sugar.

 

Milk shouldn’t be mixed with other foods or tastes, because when mixed with incompatible flavors, it becomes indigestible and causes accumulation of toxins in the body.

 

 

THE SACRED COW


The cow has been the most sacred animal in India since ancient times. This is partly because she naturally produces more milk than her calf needs and is quite happy to share the extra amount with humans. Because of her gentle spirit and the selfless nurturance she provides, the cow is a symbol of the Divine Mother. The greatest Vedic mantra, the Gayatri, is visualized in the form of a cow.

 

Ancient Vedic scriptures describe the universe itself as the Cosmic Cow.

 

 

But now cows are mistreated in many other ways, including being confined to pens and being milked by machines. They are now hybrid animals, produced through artificial insemination, genetically redesigned to produce far more milk than is healthy for them. They are fed hormones, antibiotics, and inorganic grains. Chemical residues are absorbed into their tissues and concentrated in their milk. Traditional Indian medicine insists that we should avoid chemical and drug contaminants because these then accumulate in our own tissues and breed disease.


Pasteurization is only one of a series of practices that has reduced the quality of our dairy products. Our culture regards milk in its natural state as unsafe for human consumption, while considering milk taken from animals raised in an artificial environment with artificial foods and shot with drugs and hormones to be wholesome.

 

Our dairy products are pasteurized, homogenized, refrigerated for long periods of time and injected with additives, including salt, sugar, artificial flavors, and colors. The vitamins A and D added to milk usually come from fish-liver oil, so often milk is not even vegetarian. The natural sattvic or pure properties of dairy are damaged by these processes.

 


The dairy products in Ayurveda which are not completely organic are forbidden to eat! It is very important the milk to be obtained from freely bred, happy cows, and to be used in the production of dairy products without any processing, because only then it is really beneficial for the organism.

 

Dairy products that are available in the commercial stores are not recommended for consumption, because the milk obtained from cows that are kept in closed premises are fed with hormones, antibiotics and with foods rich in pesticides and genetically modified foods. All these chemicals are absorbed into the tissues of the animals and get concentrated in the milk.

 

In order this milk to reach us, it undergoes pasteurization and homogenization, and this not only reduces to a great extent its good properties, but the regular use of milk and dairy products from animals bred this way can lead to accumulation of a mucus, and therefore to the occurrence of various diseases.


In order to digest milk properly, one should avoid drinking cold milk right out of the refrigerator. Milk should be brought to a boil. Allow the milk to foam up, and then bring the heat down so the milk is on a slow boil for about 5 to 10 minutes.

 

In normal humans, the enzyme that does so —lactase— stops being produced when the person is between two and five years old. The undigested sugars end up in the colon, where they begin to ferment, producing gas that can cause cramping, bloating, nausea, flatulence and diarrhea.

 

Sixty Percent of Adults Can't Digest Milk


Milk in India is certainly not as safe as the food regulator claims FSSAI had collected milk samples (both raw and processed) from local dairy farms, vendors, retail shops, milk mandis, and processing units across all states and Union Territories of India.

 

Quality tests included those for fat and Solids-Not-Fat (SNF). Safety was evaluated based on the presence of adulterants and contaminants. Twelve adulterants (such as urea, sugar, maltodextrin, etc) and three categories of contaminants (aflatoxin M1, antibiotics, and pesticides) were evaluated.  


Since long-term exposure to aflatoxin M1 can cause cancer and presence of antibiotics in foods has linkages to antimicrobial resistance (AMR), a global public health threat, it is important that a correct message about milk safety should have been communicated to the public.


Antibiotics in milk are a big concern as out of the three contaminants, antibiotic residues in milk can be attributed to their deliberate use in dairy production. Moreover, unsafe levels of antibiotics that were detected in 77 samples from 13 states and two Union Territories, suggesting that the problem is widespread; particularly for the processed milk sector (40 out of 77 were of processed milk).

 

 

 

 

 

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