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As long as I’ve been studying health, there’s been an ongoing argument about the role of dairy products in human nutrition. If you do a quick Google search for inflammatory foods you’ll find that most of the web “experts” out there put milk and cheese on their Bad list. Many naturally-oriented healthcare practitioners believe that cow milk has no place in a healthy diet, frequently citing the fact that it’s a substance designed to make a calf gain more than a hundred pounds in its first few months of life – which is meant to prove that it’s suitable only for baby cows. I’ve used this example myself in my nutrition course, but I’m ready to revise it.
While I’ve never been one to demonize dairy (yogurt is probably my favorite food), I think I’ve been too hasty to accept negative viewpoints about it, and I believe the truth of it isn’t nearly as black-and-white as people want to make it. So I’d like to offer you a more balanced examination of dairy today.
First, let’s look at what the oldest sources say on the matter. In Traditional Chinese Medicine, milk products are considered to be moistening and fortifying to the body, though potentially to the point of causing phlegm when consumed in excess – and excess could be very little, depending on the person. Also, its ability to produce congestion is considered to more pronounced if it’s consumed cold.
In Ayurvedic Medicine (the traditional medical system of India), milk is said to deeply nourish the body, to build mass, balance the emotions, and to be cooling and grounding. Especially in light of Hindus’ reverence for cows, milk is considered to be an exceedingly special food. Along with honey, it’s revered as one of the only foods that can be consumed with no “violence” since it’s not a living organism. It may be excellent for, say, a skinny, anxious person (vata dominance) but perhaps not so good for an overweight, congested person (kapha dominance). Consumed in large amounts, cold, or by someone for whom “building mass” isn’t appropriate, it has the ability to cause phlegm or toxicity. Also, it is recommended that milk be drunk apart from other foods.
It bears mentioning that throughout most of the history of both of these medical systems, there was no mass dairy production, refrigeration, pasteurization, homogenization, antibiotic or hormone use in cattle, and cows ate grass – not grains and soybeans. In Ayurveda, milk is usually prescribed warm, raw, unhomogenized, and in moderation. Because of its relatively rich and heavy nature, consuming it with the addition of warming spices such as cinnamon, cardamom, black pepper, turmeric, or ginger helps to make it more readily digestible.
The perspectives of these holistic systems highlight an important point – what it does to a person depends largely on (1) the person and (2) the way the milk is prepared and consumed. Think about how milk is presented to the baby for whom it was created – warm, unpasteurized, unhomogenized, and in a format that supports slow consumption. It’s reasonable to consider that rapidly downing a glass of cold, processed milk is quite a different experience for the body.
Despite the differences, however, several recent studies show that even the consumption of modern, processed dairy products generally has no inflammatory effect, and may even have an anti-inflammatory effect. For instance, a 2015 study called Dairy Products and Inflammation: A Review of the Clinical Evidence reviewed 52 clinical trials that looked at inflammatory markers in relationship to dairy consumption. In people who were specifically allergic to cow’s milk, there was an inflammatory response, but in those without an allergy, milk consumption decreased markers of inflammation.
The key here, then, is to determine if you’re allergic to milk. Often, but not always, you can figure this out by simply cutting all dairy products out of your diet for at least two weeks. If you feel better, this is a decent indication that your body doesn’t love dairy – at least, in the way you were consuming it before. Then, reintroduce it in generous amounts and see how you feel. If your energy declines or your skin gets itchy or you get phlegmy or anything else unpleasant happens, it’s likely a problematic food for you, and more investigation is warranted.
If you don’t experience any change, it might be safe to say your body handles dairy okay. But for a really clear test, I recommend cutting out not just dairy, but all common culprits in food sensitivities – wheat, corn, soy, eggs, beans, nuts, onions, garlic, and even fruit – eating a very clean, simple diet (you can look up “elimination diet” for more ideas) for two weeks and then, against this blank canvas, reintroduce dairy. Your body’s response should be more obvious.
If this elimination diet is too hardcore for you, but you’re willing to go one step further than just cutting out dairy, I recommend cutting out both dairy and gluten (wheat, barley, rye, oats – unless certified gluten free) at the same time, since some nutritionists have theorized that gluten sensitivity heightens dairy sensitivity by causing changes to the gut.
If you discover through your self-experimentation that you don’t feel well with dairy, do some more experimenting to determine if it’s all dairy or just certain forms. Try yogurt – both full-fat and non-fat. Try butter. Try plain milk. Try cheese – both soft cheeses and hard cheeses. If you’re accustomed to consuming conventional brands of dairy, give the organic, grass-fed stuff a try. See if you notice any difference in how these different forms of dairy make you feel. It requires paying more attention to your body and mind than you may be accustomed to, but there’s a big payoff to tuning in this way.
Even if you’re not technically allergic to it (meaning, mounting an immune response to it), you may still be “sensitive” to it. Sensitivities to foods are something milder than a true allergy, and are rarely investigated in a scientific way, so it’s difficult to say what’s really going on physiologically. But I’ve definitely seen many cases of dairy sensitivity – people who develop symptoms of irritation when they consume it. It’s especially common in young kids. When I encounter a child with a chronic skin rash or recurrent ear infections, dairy sensitivity is the first thing that comes to mind. Frequently this sensitivity disappears as the child grows up.
One thing the studies and most zealots on either side of the issue don’t tend to account for is human variability. Factors such as your ethnicity and blood type, and even the climate you live in, can influence how you’re affected by certain foods. If your ancestors dined on dairy for centuries, chances are you’re fairly tolerant of it. If your ancestors came from a place – like China – where dairy has not been a prominent part of local cuisine, you may have more difficulty with it. Peter D’Adamo covers this topic to some extent in the blood type diet book, Eat Right 4 Your Type.
Finally, many of the negatives attributed to dairy come down to quality. I’ve had numerous patients tell me they don’t handle conventional dairy products well, but they do just fine with the good stuff.
Cows are made to eat grass – like an all day salad – and this is highly significant. Their four stomachs and the chewing of their cud are specific adaptations to an all-grass diet. It’s what they thrive on. When instead we feed them corn and soybeans, the nutritional quality and flavor of their milk (and meat) are diminished. When we give them hormones in order to extend the period they can be milked after giving birth, this degrades the quality of their milk (this has been proven in court, despite the persistence of that FDA statement that there is no difference between the milk of cows that are and aren’t treated with growth hormone). When we pasteurize their milk in order to kill bacteria that may be present, we damage its enzymes and probably reduce its nutritional value. And when we homogenize it so it won’t separate, we break the fat globules into tiny particles that do not occur naturally, and this seems to detrimentally affect how we utilize the nutrients in it.
These factors considered, although the studies don’t seem to support the blanket negative allegations against it, it still seems worthwhile to consume dairy products in as close to their natural form as we can get them. Therefore, if your body handles milk products well, feel free to consume them. Ignore the zealots. And, when possible, have them fresh, organic, raw or cultured, and warm. I know it’s a bit unusual for many people to have milk, yogurt, or cottage cheese warm, so if that seems unpalatable, consider taking a tip from Ayurveda and mix in a small amount of some warming spice (cardamom, cinnamon, ginger, or turmeric).
What’s your story with dairy? Tell me about it in the comments below. Oh, and as for that idea that “milk is meant to make a cow gain a hundred pounds in a few months,” here’s a simple reason for that: by three weeks old, most calves are consuming about 11 quarts (that’s almost 3 gallons) per day.
Be well,
Dr. Peter Borten
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I have a long history of not living up to my potential. I had some talent in music, art, and academics, but I spent years noodling around and not making anything of it. I started a lot of things I didn’t finish. This trend started to shift a bit when I was in grad school, mostly because I wanted to practice Chinese Medicine more than I had ever wanted any other achievement. Yet, even though I had the sense that I was still underutilizing my potential, my greatest career aspiration was to be an effective doctor with a very long beard. Then, I met a girl named Briana who wanted to open a spa, and although it sounded impressive, it also seemed like way too much responsibility for my taste . . . especially given my history.
As the years went by, and I watched this woman build the spa into a sizable wellness company, I was impressed by her drive, but I was even more impressed by how she was able to turn ideas into realities, and to do so without losing her balance. I began to see that I could help a lot more people if I utilized avenues beyond my clinical practice, so I gradually took a more active role in the company. But, unlike Briana, for me it felt complicated and crazy-making to have so much going on.
At some point – three spas and one baby later – I dug my heels in. I said something like, “I don’t want anything new or different in our lives for like a decade!” She said, “Show me your schedule and let me watch you work.”
Then Briana truly discovered just how cluttered my mind is and how bad I was at planning, but it was ultimately good for both of us. She had the challenge of figuring out how to teach a right-brained musician-philosopher-type how to efficiently set and achieve goals while remaining organized and balanced with many responsibilities. And I was the beneficiary.
We saw that lot of people weren’t pursuing their big dreams because they already felt maxed out by the everyday stuff (and, unlike me, they didn’t have a partner to push them). Meanwhile, I noticed that many of my patients’ had a similar challenge with implementing consistent self-care practices and making time for the things that made them happy, and I realized that this needed to be integrated into any sustainable framework for achievement. Together, we started to develop a system to help people prioritize the self-care and soul-nourishing parts of life, navigate their life tasks with ease, unleash their potential, and achieve their dreams.
The result was our
Rituals for Living Dreambook. We launched it with a successful Kickstarter campaign. It has sold phenomenally well, and we’ve heard so many amazing stories of transformed lives.
When we asked for readers’ feedback, many of them expressed that they wanted more instruction and accountability. So, we created an online course called
Dreaming and Planning: Create a Meaningful Life. Our aim is to walk people through nine weeks of integrating these concepts into their lives, including choosing a goal and making it a reality.
We aren’t able to do private coaching with everyone who’s interested in this material, and we’d have to charge more than many people could afford, so our aim was to make this course the closest thing to one-on-one guidance at a much more affordable price.
Join us, and bring your amazing gifts into the world!
Be Well,
Dr Peter Borten
PS - Act now to enjoy the best possible price on Dreaming+Planning: Create a Meaningful Life. After tonight, the price will increase permanently.
[post_title] => You asked for a deep dive...
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I bet that if I said, “Let’s start the process of dealing with your psychological baggage,” most people would tense up a bit and expect that they’re in for a “heavy” experience. It’s funny, because if we’re carrying around this baggage all the time, it already represents a certain “weight” that we’ve gotten used to, and the “dealing with it” part should amount to feeling lighter and freer.
While writing our book, The Well Life, we felt it simply wasn’t possible to guide people to the wellest of lives without encouraging them to resolve and/or release the stuff from the past that may be undermining their best efforts to be healthy and successful today. But we anticipated that some readers might react to this agenda about as well as if we offered to give them an amateur root canal.
I don’t have enough space in an article to explain our whole methodology – not to mention the approaches we use before and after to prepare for and stabilize this work. But I’d like to share an except on how we introduce this process, which I hope will help you feel ready to liberate yourself:
“Now, before you think, “Oh boy, this is going to be heavy,” we want to tell you that this doesn’t have to be a heavy experience. In fact, it’s an opportunity to feel lighter. It’s just that, between the heaviness and the lightness, there’s often something that one of our former teachers calls a “veil of discomfort.” The discomfort is only a veil because it’s really quite insubstantial. As soon as we become willing to experience it, we readily pass through it. And on the other side is lightness and opportunity!
Let’s talk about how these loose ends from your past can undermine you. One thing that may happen when you prepare to go for something big (whether it be a new relationship, a career change, or a cross-country move) is that your mind quickly runs through all your baggage—unresolved issues, past traumas, mistakes, losses—and tells you this is a bad idea.
Rather than hating your mind for this, it’s important to remember that you programmed this mind. You started out as a baby with a clean mental slate, and little by little you trained your mind to look out for things that might threaten your survival or happiness. That’s how your mind is built to work. It just happens that most minds are overly eager to do this job (especially if it means that your mind gets to monopolize your attention).
The more intense the bad experiences of your past, the deeper the groove they cut in your mental record. The mind looks for anything in your present that even remotely resembles these past experiences so that it can steer you clear from repeating them. It produces warning thoughts and initiates intense emotions to grab your attention.
So what can you do? Thank your mind for its efforts to protect you, but inform it that it’s working from outdated beliefs and overly generalized data. There’s no purpose in blaming yourself for how your mind functions. You’ve done your best with the resources that were available to you in each moment. But if you want the freedom to show up to each moment without being restrained by your past, it’s imperative to recognize that your baggage impedes this. Limiting beliefs and the echoes of past emotions are an intrusion on your space and the peace that lies within.
The key to identifying past incidents that get priority cleanup status is that when you bring them to mind and then check in with your body, you don’t feel altogether light and clean. Instead, you might feel heavy, tight, agitated, or constricted. Or a negative emotion might come up, such as guilt, fear, shame, anger, regret, sadness, or grief.
It’s possible that something you did that was objectively bad, like stealing the Statue of Liberty and burying it in your backyard, doesn’t actually provoke an especially strong physical or emotional response when you focus on it. In such cases, it’s important to remember that the objective “sin rating” of an event is less significant than how much of a hook it has in you. On the other hand, you might have accidentally thrown away your child’s first finger-painting and experience a tremendous feeling of guilt when you think about it—this would be something worth addressing.
Think of this process like cleaning your living space. When your house is filthy, there are piles of documents, dishes, laundry, and areas needing repair. It can feel so daunting you don’t know where to begin. You don’t even want to begin. But once you start, and then you have one room that’s clutter-free, it feels more manageable. Eventually, the whole house is pretty well in order, and then it’s fairly easy to stay on top of it. In the same way, as you clean up your life, you’ll find it both easier and more appealing to continue to clean, and to nip any new messes in the bud so they don’t impede your future.”
If this sounds good to you, I encourage you to let go of something right now. If you feel into your body, are you totally at ease? If not, is the unease associated with something that’s unresolved? Something you want to be different? Something you’re holding onto? Why not let it go – even if just for this moment? First try feeling it without any resistance, welcoming the feeling completely. Then take a breath into the feeling and as you exhale, let it go.
If you’re intrigued by where we’re headed, check out our book.
Be well,
Dr. Peter Borten
[post_title] => Losing Your Baggage
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As long as I’ve been studying health, there’s been an ongoing argument about the role of dairy products in human nutrition. If you do a quick Google search for inflammatory foods you’ll find that most of the web “experts” out there put milk and cheese on their Bad list. Many naturally-oriented healthcare practitioners believe that cow milk has no place in a healthy diet, frequently citing the fact that it’s a substance designed to make a calf gain more than a hundred pounds in its first few months of life – which is meant to prove that it’s suitable only for baby cows. I’ve used this example myself in my nutrition course, but I’m ready to revise it.
While I’ve never been one to demonize dairy (yogurt is probably my favorite food), I think I’ve been too hasty to accept negative viewpoints about it, and I believe the truth of it isn’t nearly as black-and-white as people want to make it. So I’d like to offer you a more balanced examination of dairy today.
First, let’s look at what the oldest sources say on the matter. In Traditional Chinese Medicine, milk products are considered to be moistening and fortifying to the body, though potentially to the point of causing phlegm when consumed in excess – and excess could be very little, depending on the person. Also, its ability to produce congestion is considered to more pronounced if it’s consumed cold.
In Ayurvedic Medicine (the traditional medical system of India), milk is said to deeply nourish the body, to build mass, balance the emotions, and to be cooling and grounding. Especially in light of Hindus’ reverence for cows, milk is considered to be an exceedingly special food. Along with honey, it’s revered as one of the only foods that can be consumed with no “violence” since it’s not a living organism. It may be excellent for, say, a skinny, anxious person (vata dominance) but perhaps not so good for an overweight, congested person (kapha dominance). Consumed in large amounts, cold, or by someone for whom “building mass” isn’t appropriate, it has the ability to cause phlegm or toxicity. Also, it is recommended that milk be drunk apart from other foods.
It bears mentioning that throughout most of the history of both of these medical systems, there was no mass dairy production, refrigeration, pasteurization, homogenization, antibiotic or hormone use in cattle, and cows ate grass – not grains and soybeans. In Ayurveda, milk is usually prescribed warm, raw, unhomogenized, and in moderation. Because of its relatively rich and heavy nature, consuming it with the addition of warming spices such as cinnamon, cardamom, black pepper, turmeric, or ginger helps to make it more readily digestible.
The perspectives of these holistic systems highlight an important point – what it does to a person depends largely on (1) the person and (2) the way the milk is prepared and consumed. Think about how milk is presented to the baby for whom it was created – warm, unpasteurized, unhomogenized, and in a format that supports slow consumption. It’s reasonable to consider that rapidly downing a glass of cold, processed milk is quite a different experience for the body.
Despite the differences, however, several recent studies show that even the consumption of modern, processed dairy products generally has no inflammatory effect, and may even have an anti-inflammatory effect. For instance, a 2015 study called Dairy Products and Inflammation: A Review of the Clinical Evidence reviewed 52 clinical trials that looked at inflammatory markers in relationship to dairy consumption. In people who were specifically allergic to cow’s milk, there was an inflammatory response, but in those without an allergy, milk consumption decreased markers of inflammation.
The key here, then, is to determine if you’re allergic to milk. Often, but not always, you can figure this out by simply cutting all dairy products out of your diet for at least two weeks. If you feel better, this is a decent indication that your body doesn’t love dairy – at least, in the way you were consuming it before. Then, reintroduce it in generous amounts and see how you feel. If your energy declines or your skin gets itchy or you get phlegmy or anything else unpleasant happens, it’s likely a problematic food for you, and more investigation is warranted.
If you don’t experience any change, it might be safe to say your body handles dairy okay. But for a really clear test, I recommend cutting out not just dairy, but all common culprits in food sensitivities – wheat, corn, soy, eggs, beans, nuts, onions, garlic, and even fruit – eating a very clean, simple diet (you can look up “elimination diet” for more ideas) for two weeks and then, against this blank canvas, reintroduce dairy. Your body’s response should be more obvious.
If this elimination diet is too hardcore for you, but you’re willing to go one step further than just cutting out dairy, I recommend cutting out both dairy and gluten (wheat, barley, rye, oats – unless certified gluten free) at the same time, since some nutritionists have theorized that gluten sensitivity heightens dairy sensitivity by causing changes to the gut.
If you discover through your self-experimentation that you don’t feel well with dairy, do some more experimenting to determine if it’s all dairy or just certain forms. Try yogurt – both full-fat and non-fat. Try butter. Try plain milk. Try cheese – both soft cheeses and hard cheeses. If you’re accustomed to consuming conventional brands of dairy, give the organic, grass-fed stuff a try. See if you notice any difference in how these different forms of dairy make you feel. It requires paying more attention to your body and mind than you may be accustomed to, but there’s a big payoff to tuning in this way.
Even if you’re not technically allergic to it (meaning, mounting an immune response to it), you may still be “sensitive” to it. Sensitivities to foods are something milder than a true allergy, and are rarely investigated in a scientific way, so it’s difficult to say what’s really going on physiologically. But I’ve definitely seen many cases of dairy sensitivity – people who develop symptoms of irritation when they consume it. It’s especially common in young kids. When I encounter a child with a chronic skin rash or recurrent ear infections, dairy sensitivity is the first thing that comes to mind. Frequently this sensitivity disappears as the child grows up.
One thing the studies and most zealots on either side of the issue don’t tend to account for is human variability. Factors such as your ethnicity and blood type, and even the climate you live in, can influence how you’re affected by certain foods. If your ancestors dined on dairy for centuries, chances are you’re fairly tolerant of it. If your ancestors came from a place – like China – where dairy has not been a prominent part of local cuisine, you may have more difficulty with it. Peter D’Adamo covers this topic to some extent in the blood type diet book, Eat Right 4 Your Type.
Finally, many of the negatives attributed to dairy come down to quality. I’ve had numerous patients tell me they don’t handle conventional dairy products well, but they do just fine with the good stuff.
Cows are made to eat grass – like an all day salad – and this is highly significant. Their four stomachs and the chewing of their cud are specific adaptations to an all-grass diet. It’s what they thrive on. When instead we feed them corn and soybeans, the nutritional quality and flavor of their milk (and meat) are diminished. When we give them hormones in order to extend the period they can be milked after giving birth, this degrades the quality of their milk (this has been proven in court, despite the persistence of that FDA statement that there is no difference between the milk of cows that are and aren’t treated with growth hormone). When we pasteurize their milk in order to kill bacteria that may be present, we damage its enzymes and probably reduce its nutritional value. And when we homogenize it so it won’t separate, we break the fat globules into tiny particles that do not occur naturally, and this seems to detrimentally affect how we utilize the nutrients in it.
These factors considered, although the studies don’t seem to support the blanket negative allegations against it, it still seems worthwhile to consume dairy products in as close to their natural form as we can get them. Therefore, if your body handles milk products well, feel free to consume them. Ignore the zealots. And, when possible, have them fresh, organic, raw or cultured, and warm. I know it’s a bit unusual for many people to have milk, yogurt, or cottage cheese warm, so if that seems unpalatable, consider taking a tip from Ayurveda and mix in a small amount of some warming spice (cardamom, cinnamon, ginger, or turmeric).
What’s your story with dairy? Tell me about it in the comments below. Oh, and as for that idea that “milk is meant to make a cow gain a hundred pounds in a few months,” here’s a simple reason for that: by three weeks old, most calves are consuming about 11 quarts (that’s almost 3 gallons) per day.
Be well,
Dr. Peter Borten
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