Milk-Caused Osteoporosis
Since milk intolerance is becoming increasingly common among all age groups in the Western world,
nutritionists and doctors are starting to suspect that cow’s milk may not be such a natural food for humans
after all.
Milk is a highly mucus-forming food that can cause irritation and congestion throughout the
gastrointestinal tract. If regularly consumed, milk can leave an increasingly hardening and almost
impermeable coating on the inside of the intestinal membranes. This restricts absorption of nutrients,
including the calcium, magnesium and zinc needed to form bones. It is virtually impossible to
successfully treat people with natural medicines as long as they continue to clog up their digestive
systems with milk or dairy foods; the medicines are not able to penetrate the hardened layer of mucus in
the intestines.
Most people wouldn’t drink milk if they weren’t so influenced by the myth that milk is essential for the
bones. If you are prone to osteoporosis, or osteoarthritis, then consider the following facts:
- Cow’s milk may be very rich in calcium but its high calcium to magnesium ratio can make it difficult
to absorb. In certain people or body types, the calcium may be deposited in places where it is not
required, hence, the development of calcification of bones and other parts of the body. - Most of the calcium contained in cow’s milk is bound by the milk chemical casein, which makes it
far too crude for proper absorption by the human intestinal membranes. Cow’s milk contains 300
times more casein than human milk. You can get more absorbable calcium out of 6-8 almonds or a
teaspoon of molasses than you can get from one liter of cow’s milk. - There is quantitatively more phosphorus in cow’s milk than there is calcium. To metabolize that
much phosphorus, the body requires extra amounts of calcium, which it extracts from the bones, teeth
and muscles. This leads to calcium deficiency in these parts of the body. To compensate the sudden
loss of calcium, the body tries to mobilize more of it. As mentioned before, the body has several
methods to manufacture the much-needed mineral. If the body depended totally on external supplies
of calcium, 80 percent of today’s population would have lost at least one third of their bone mass by
the age of 30. Because of this self-regulating mechanism, we are able to survive even extremely poor
diets with very little calcium intake. We can even fast on distilled water for several weeks without
developing a calcium deficiency (distilled water removes calcium from the body). Yet if the
consumption of dairy foods continues for a long time, the calcium reserves get depleted faster than
they can be replenished, leading to damage of the bone tissue. - Milk proteins contain about three times the amount of sulphur-containing amino acids than proteins
from vegetable origin. Regular consumption of milk and dairy products would turn the blood acidic
and kill it if the body didn’t mobilize large amounts of minerals to save itself from acid death. Yet, in
the long term, this emergency measure leads to demineralization of the tissues and organs, and
subsequent acidosis. - Storage of excessive amounts of milk protein in the connective tissues and basal membranes of the
capillaries reduces the diffusion of essential minerals and vitamins to the tissues of the body. This
causes a depletion of nutrients in the tissues, especially of those that form the bones and joints.
Cows maintain strong and hardy bones and teeth throughout their lives and get most of their calcium
from the greens they eat. Gorillas, elephants and other strong animals also don’t suffer from osteoporosis.
Occasionally they lick on limestone, but this is certainly not enough to supply the large quantities of
calcium they require to build and rebuild their heavy skeletons. If milk were the most useful and