Switching dairy for nondairy is now easy and will make you feel great
In around 2010, I read a book that convinced me to cut out milk from my morning coffee. I switched to say and have never looked back.
But I kept adding dairy to cornflakes (my late-night fix) and the odd bit of ricotta or yogurt.
Come to think, I also sometimes had pizza, homemade lasagne with mozzarella, and shaved pecorino or parmesan on my pasta.
So I was never really off the cow, so to speak.
But I did get rid of milk chocolate and that was hard.
I have never wanted something so much as dairy milk chocolate. After all, Professor Sumner-Miller said it was liquid into this chalk, so clearly it was good for you.
There was hardly anything I could eat. This was my first failed attempt at going vegan. I didn’t want to, I felt that I must to stop my MS attacks.
It just wasn’t fair. No chocolate?! Ridiculous!
Dairy is not a food group
Today, the food pyramid has been revised. Much of the industry propaganda is gone. The old pyramid was stacked with lobbyist dollars for red meat (super healthy, right) and dairy. Now there’s the healthy eating plate.
So why do doctors and neurologists continue to warn me that I should not exclude any ‘food groups’ when I say I don’t eat dairy? It’s not like dairy is really a food group, is it?
Often the response is bewilderment.
I’ve been told I need calcium to prevent osteoporosis later in life. Good point. I’ll take that advice at face value and get more calcium.
Let’s just ignore the big meta-analysis that found there was no association between milk consumption and bone health. No association.
And the correlation between dairy consumption and the prevalence of osteoporosis? I’ll let that slide.
If cow’s milk has 110 grams of calcium per 100 milliliters of milk, Medical News Today says these are comparable sources.
These foods have more calcium than cow’s milk
- Chia seeds, sunflower seeds, sesame seeds
- Soy milk
- White beans
- Sweet potatoes
This is not an exhaustive list but you get the picture.
But it leads me to another question, one that plagues many young children.
Why would humans need to drink the udder juices from a cow to be healthy? Isn’t it weird?
Yes, little child. It’s weird.
Dr. Mark Hyman (a physician and functional medicine practitioner) says it’s not just weird, it’s making us sick.
“The data are clear but our government policies don’t reflect the science.”Dr. Mark Hyman on webpage Got proof?
Have we all been brainwashed? Is it because of that campaign that recruited all those celebrities and painted their lips white?
Deficiency in medical education is compounding the problem
According to Lancet, the problem is medical education doesn’t cover foundational nutrition.
“… physicians worldwide are generally not equipped to even begin to have an informed nutrition conversation with their patients.”
Haven’t people drank milk for years
In the wide-ranging and highly entertaining book Milk: A 10,000 Year Food Fracas by historian Mark Kurlansky, we learn that “butter eater” was once a terrible insult.
Julius Caesar, after conquering Britain, was apparently revolted by the copious amounts of cow’s milk the British drank, finding the practice disgusting. It was evidence of their barbarism.
It seems that drinking liquid pouring cow’s milk is relatively recent. As a human civilization, people needed to ferment the milk into cheese and yogurt to make it digestable.
Not all cultures include dairy
Many countries have high lactose intolerance and probably for this reason don’t have dairy as a culinary tradition. This includes much of Asia.
Better health outcomes have been shown from cultures where dairy is not part of the culture. Like China, Japan, Thailand, Vietnam, for example.
Everything dairy, you can now get non-dairy
Dr. Mark Hyman says he disagrees with the government’s recommendations to include dairy as a staple, saying it’s dangerous for human health.
“Listen to your body and science,” he says. He recommends sheep or goats cheese and yoghurt if you want dairy.
But I am relieved to say, times have now changed since my first attempt at going vegan.
Nondairy proliferates and nondairy chocolate tastes even better than the original.
Personally, I don’t crave dairy. My tastebuds have changed and I don’t care for it at all.
Thanks to a new wave of food chemists, I’ve been trying cheeses, milks, and ice-creams for the first time in decades.
And it’s everywhere!
I’m in a semi-rural spot on the edge of a national park. You can even get five different kinds of plant milks and nut milks at my local grocer and we don’t even have an ATM!
People like Miyoko Schinner, vegan dairies are combining craft and compassion for animals. Miyoko’s Cremery devised a liquid mozzarella so non-dairy consumers could enjoy delicious pizza.
When you combine the skills of a dairy with non-animal ingredients, like cashews, oats, soy, or coconut, you get delicious and sublime results. No one has to go without anymore.
Now we can eat our cheese. And be vegan too.