What are your thoughts about yoghurt and cottage cheese?
Personally i think milk isn't poison, but it isn't the best food you can eat either. I don't think anybody has proven a link between cancer and dairy in humans.
Furthermore adding dairy products helps to lose weight. The insulin intolerance, i believe there is just a low correlation.
Personally i think yoghurt (healthy bacteria) and cottage cheese (lot of protein, very handy) are still good options for bodybuilders. I think the lactose in that is mostly eaten by the bacteria cause they can be used by lactose intolerant people.
I don't really believe that dairy isn't a good protein source either. Whey has the best availability and casein is pretty good as well.
Do you know anything about the history of whey? While most people don’t realize it, whey - until very recently - was considered a waste product by the dairy industry, and dairy farmers usually fed it to their pigs. It was only after having dumped untold millions of gallons of whey into rivers and even on roads that the cheese industry investigated making whey protein from the waste product. Through trial and error, milk derivatives such as butter, cream, ice cream, yogurt, keffir, buttermilk and many types of cheese have been made primarily from sheep, goats and cows to supplement the human diet. Most recently whey, a byproduct of cheese making, has resulted in the production of whey protein powders and bars.
The quality is only good as the source. If I gave you something that was loaded with chemicals and toxins, been cooked to death and denatured of all it's nutrients..what value would it add to you? You simply can’t make health giving, high quality whey products from sick cows!
Yogurt is great, yes, but again, is it raw or pasteurized? People that are so called "Lactose Intolerant" are really " Pasteurization Intolerant" because when you pasteurize milk, you kill the digestive enzyme, Lactase, that people need to help digest it.
Pasteurization means the milk is heated to kill potentially harmful bacteria,that is much as most people know but that’s about as far as their understanding goes. I wish it were that simple, but there is so much more to be concerned with in regard to pasteurization, and understanding the process is vital when choosing a whey protein product.
The pasteurization process involves heating milk for 30 seconds at 63º C (~145º F), for 15 seconds at 72º C (~162º F) or for one second at 89º C (192º F). Milk is declared pasteurized when the chemist finds no enzymes present in the milk!
Now, to really begin to get a sense of what it means to pasteurize a food such as milk or juice, you must define what an enzyme is. An enzyme is a complex protein produced by living cells that promotes a specific biochemical reaction by acting as a catalyst. An understanding of the pasteurization process is very important because by the very definition, pasteurization means the complete obliteration of enzymes. What does that mean to you and your choice of whey protein, you may wonder? Well, to begin with, by referring to the definition of an enzyme, enzymes are complex proteins; therefore, the pasteurization process can and does kill and damage proteins! Keep in mind that the more dead something is when you consume it, the more energy it takes your body to enliven it or make it transmutable to human tissue! In addition to killing all the enzymes or in essence removing life from the product, the pasteurization process has been shown to have the following effects on milk (which is the source of cheap industry whey protein powders and supplements):
* We are told pasteurization is a good thing, a method of protecting us from bacteria and disease, yet all outbreaks of salmonella from contaminated milk in recent decades (and there have been many) occurred in pasteurized milk. One example arose in Illinois during 1985 where 14,000 people were infected, and at least one death occurred.
* Raw milk contains lactic-acid producing bacteria that protect against pathogens, and pasteurization kills these helpful organisms. Therefore, pasteurized milk has no protective mechanism if undesirable bacteria contaminate the supply. Raw milk will turn sour, while pasteurized milk will putrefy (commonly referred to as rotten or soured milk). Do you know that pasteurized milk turns a dark gray and then add yellow dye#6 into it to make it white again?....sounds yummy!!!
* Heat alters amino acids in milk (lysine and tyrosine), making the whole complex of proteins less available.
* If you have a weak digestive systems, which is sadly very common today, pasteurized milk passes through, not fully digested, and can build up around the tiny villi of the small intestine, preventing absorption of nutrients and promoting uptake of toxic substances. The result is allergies, chronic fatigue and degenerative diseases.
* Chemicals such as synthetic vitamin supplements D2 (toxic and linked to heart disease) or D3 (hard to absorb) are commonly added during pasteurization of milk to suppress odor and restore taste.
