A widely accepted view is that organic food is healthier than nonorganic equivalents. Or that at least it is not worse. However, when it comes to dairy milk it’s quite a different story. A new book ‘Organic Milk Myth’ reveals the shocking truth that organic milk is significantly worse for health than regular nonorganic pasteurized milk. This is fully backed up by the latest research.
The idea that organic milk is actually much worse for health will sound bizarre to most people, particularly those who pay extra for what they think is a better product. Individuals and families are willing to pay a premium price for organic milk, but only if they think it is healthier. But when you realize that organic milk is quite a lot worse compared to regular milk, it no longer makes sense to pay extra.
You may wonder how it is possible that organic pasteurized milk, available from retailers everywhere, can truly be worse for you than regular pasteurized milk? You may consider that organic milk is not particularly better than nonorganic milk. However, to consider that organic milk is very much worse for health (compared to regular milk) is a different matter entirely.
Yet all the latest evidence is showing precisely this. Furthermore, UHT milk (Long Life milk) is shown to be even worse for health than organic milk. Astoundingly, about 80% of organic milk sold in the world today is UHT milk.
In some countries, such as Spain, Belgium, and France over 95% of all milk sales are UHT. In other countries, sales of UHT are growing fast, ranging from 15% to 95%. The milk industry likes this because the longer shelf life of UHT makes the supply chain from cow to consumer more economical. This also has government support - there is a worldwide trend to switch up to 90% of all milk over to UHT by 2020 in the belief that this is better for the environment (less refrigeration means lower global warming emissions).
Even in parts of the world where UHT sales are less than half of all milk sales, most organic milk is UHT. For example, research carried out by Professor Rusty Bishop from the University of Wisconsin shows that in the USA and Canada “over 80% of organic milk is sold as organic UHT milk.”
All kinds of UHT milk (whether organic or nonorganic) are worse for health than non-UHT milk for a variety of reasons. For example, it is a fact that UHT is much higher in damaged whey proteins compared to non-UHT milk. Damaged whey proteins are a major cause of brain diseases such as Parkinson’s, Huntington’s, and Alzheimer’s disease. There is plenty of research to support this view.
For Parkinson’s Disease, for example, a large study found a clear link between the disease and milk consumption (American Journal of Epidemiology, January 2007). The diets of more than 130,000 people in the study were analysed and it was found that those who consumed the most milk had a very significant 70 percent higher risk of getting the disease. Since UHT has more damaged whey proteins than regular milk, it is likely that the risk of getting Parkinson’s Disease will be even higher than 70 percent for UHT milk consumers.
But why is organic milk worse than regular milk? Isn’t organic milk meant to have less pesticide residues and no antibiotics? Isn’t organic milk meant to be better for the environment and kinder to cows? When the evidence is examined, an astonishing picture emerges. Organic milk has no less pesticides and antibiotics than regular milk. Furthermore, the vast majority of organic cows (in the world generally) are treated no better than nonorganic cows. They are kept in confined spaces in cow sheds most of their lives, and the belief that organic cows are allowed out to pasture most of the time is very much a myth.
Regarding the environment, all the research is showing that organic milk is very much worse for the environment in terms of global warming emissions and energy consumption. This occurs because organic milk requires greater energy consumption (pint for pint) for transportation, distribution, and warehousing. Most organic milk is produced on smaller farms, and consequently cannot match the economies of scale applicable to nonorganic pasteurized milk.
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