Milk

Milk

Milk can do a body good. But there’s a few things to know before you buy.

First, choose organic milk that is free of hormones, antibiotics and pesticides. Next, opt for raw milk that has not been pasteurized. You can order raw milk online or contact your local Weston A. Price Foundation.

If cow’s milk causes digestive upset, goat milk, kefir or buttermilk may be a option.

Rich in protein, milk is an excellent source of calcium, vitamin D and riboflavin. Milk also contains tryptophan and lactose.

HEALING TIP: As with all dairy products, choose organic milk (preferably from grass-fed cows) that is rBGH-free.

 

Glycemic Index=27 (whole milk), 32 (skim milk)
Glycemic Load=3 (whole milk), 5 (skim milk)

Selecting and Storing Milk

Refrigerate milk promptly and keep dairy products at their freshest by keeping at or below 45°F.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


About Kelley Herring

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Comments

  1. Paul Mattson says:

    On November 21, 2013, you sent an email talking about the downside of drinking dairy milk–as it supposedly removes calcium from our bones. You quoted Vivian Goldschmidt (Save our Bones), and said that Vivian recommends drinking unsweetened almond or rice milk as an alternative to cow’s milk. Since 2013, have you decided that dairy milk is an acceptable beverage? have you departed from the information in your email of 11/21/13? Just curious. I use unsweetened almond milk for smoothies, but we rely on dairy milk for all other purposes. I was wondering if I should make some changes in this.

    • Kelley Herring says:

      Hi Paul!
      Thanks so much for your comment here. I appreciate your wanting clarification on this topic and certainly understand the confusion. Allow me to clarify…

      Milk – in its raw, natural and unprocessed/minimally processed state – can be a very healthy food. However, we must take into consideration a variety of factors. Casein – a protein in milk – is problematic for many people, especially those with leaky guts, autoimmunity, mast cell activation, autism and more. Some dairy products – like cheese and milk – are higher in casein than butter and heavy cream. So, if casein is the issue, butter and heavy cream from grass-fed cows that has been minimally processed could be acceptable and beneficial to health. Raw milk also has a number of potential health benefits, but does pose the challenge of casein and may not be suitable for those in immunocompromised states (another discussion altogether :-).

      Now, as for rice milk and almond milk. Just because these foods are free from dairy does NOT make them healthy. I’ve been flabbergasted by the number of additives and potentially inflammatory and cancer-promoting gums (like carrageenan) these “milk” manufacturers are using to thicken their product (and boost their profits). They are highly processed foods loaded with synthetic nutrients and, in my opinion, do much more harm than good. With that said, my activated Instant Pot Almond Milk is a superb recipe that makes delicious, creamy almond milk for pennies, has a reduced lectin load thanks to the use of pressure, and takes just a few minutes. You can also make it in large batches and freeze for convenience. Here’s a link to that – Rich & Creamy Instant Pot Almond Milk (in 20 Minutes!)

      In the coming years, you will see more and more controversy between whether a food is healthy or unhealthy. And the truth is, the food must be evaluated first and foremost in consideration of the individual who is consuming it (their genetics, metabolism and microbiome), and secondarily in how it was processed and packaged (Think: “Healthy” sardines soaked with BPA from the can lining, etc.)

      Hope this clarifies things a bit!
      Kelley

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