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The Young Athlete's Guide to Maximizing Athletic Performance Through Proper Nutrition and Exercise
Got Milk? Throw It Out And Improve Your Athletic Performance

Got Milk? Throw It Out And Improve Your Athletic Performance

Everything you know about cow's milk and dairy is probably wrong. Unlike what the milk producers say, milk is not the world's "perfect food". Besides being bad for everyone's health, an athlete consuming milk is even worse. In this post, I'll give you the reasons why experts in the know recommend you get rid of the dairy.
"It's not natural for humans to drink cow's milk. Humans milk is for humans. Cow's milk is for calves. You have no more need of cow's milk than you do rats milk, horses milk or elephant's milk. Cow's milk is a high fat fluid exquisitely designed to turn a 65 lb baby calf into a 400 lb cow. That's what cow's milk is for!" --Dr Michael Klaper MD "I no longer recommend dairy products after the age of 2 years. Other calcium sources offer many advantages that dairy products do not have." --Dr. Benjamin Spock

Milk's Basic Contents

Cow's milk is an opaque white liquid produced by the mammary glands of mammals that contains a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it. All cow's milk (regular and 'organic') has 59 active hormones, scores of allergens, lots of fat and cholesterol. Most cow's milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics, blood, pus, feces, bacteria and viruses. Cow's milk can have traces of anything the cow ate. Including such things as radioactive fallout from nuke testing (the 1950's strontium-90 problem). Each bite of hard cheese has ten times whatever was in that sip of milk. Because it takes ten pounds of milk to make one pound of cheese. Each bite of ice cream has 12 times and every swipe of butter 21 times whatever is contained in the fat molecules in a sip of milk.

Lots of Fat

Whole milk - 49% of the calories are from fat. "2%" milk - 35% of the calories are from fat. Cheddar cheese - 74% of the calories are from fat. Butter - 100% of the calories are from fat.
Most folks suspect that butter is all fat. Most folks have no concept of the just how much fat is in the rest of milk and dairy. Perhaps the 54% of Americans who are obese need to comprehend that milk, ice cream, cheeses, yogurts, and all the other products that use milk derivatives (casein, whey, lactose, colostrum) are most likely a significant cause for their weight and health problem. Good news! Large fat molecules cannot get through the intestinal wall into the bloodstream. Bad news... Milk producers use a process called homogenization that breaks up those large fat molecules into small ones that do get into the bloodstream! They do this to prevent the cream in the milk from rising to the top. These tiny fat molecules now become an expressway for any fat-borne toxins (lead, dioxin's, etc.) into your (otherwise) mostly protected organs.

Need Calcium? Don't Look to Milk

Where do you think the cows get their calcium for their big bones? You don't see full-grown cows drinking milk. Yes... from plants! They get enough calcium from the plants they consume. These plants also have large amounts of magnesium, which is necessary for the body to absorb and use the calcium. Also, the calcium in cow's milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis. Proof? How about a controlled study of 78,000 nurses over a period of 12 years? In order to be absorbed and used, there must be an equal quantity of magnesium (as exists in the greens that cows eat to get all the calcium they need for their big bones). Milk has only enough magnesium to absorb around 11% (33mg per cup) of calcium. Per the USDA 8 ounces (one cup) of cows milk contains 291 mg  of Calcium and only 32.8 mg of Magnesium. It is not a matter of how much calcium you ingest, but how much you do not lose.

Healthy Sources of Calcium

There are many great sources of calcium that are not dairy: Calcium In 100 Calories of:
  • Bok Choy- 1,055 mg
  • Turnip Greens- 921 mg
  • Collard Greens- 559 mg
  • Kale- 455 mg
  • Romaine Lettuce- 257 mg
  • Tofu- 236 mg
  • Broccoli- 182 mg
  • Sesame Seeds- 170 mg
  • Soybeans- 134 mg
  • Cucumber- 108 mg
  • Cauliflower- 88 mg
  • Carrots- 63 mg
  • Fish- 38 mg
  • Eggs- 32 mg

Alkalinity and pH

Our bodies use oxygen and calcium to maintain its alkaline balance. Green, leafy, organic, oxygen-rich foods give us oxygen and calcium. Plant-based calcium, the good stuff,  is the calcium our bodies can readily use. Other forms of calcium are often simply ground up coral. It's like eating rocks. The minerals of the earth are best utilized by our bodies if they have first been processed through plants. Calcium nourishes our cells to allow them to perform their duties. In order to supply enough calcium for our cells, we must have enough calcium being absorbed from our diet or our body will simply go to the next available source and rob the needed calcium from our bones and teeth. Foods like meat and dairy keep the digestive tract acidic and pull calcium from the bones. Also, the more acidic we become the harder it is for oxygen to be present.We know the importance of oxygen in athletic performance, right? If our biological environment becomes more and more oxygen deprived, it promotes the perfect environment for unfriendly bacteria, viruses, molds and fungus to prosper. Our cells cannot carry on their life-giving functions in a very efficient manner because our biological chemical reactions need oxygen to operate. So what this means is that by drinking milk you are robbing your own body of necessary calcium and oxygen, because milk creates an acidic environment. And the calcium from milk is poorly absorbed by your body. It amazes me how little attention the value of balanced pH has received. In my opinion, positive acid/alkaline balance is one of the most important factors in athletic performance. By not paying attention to this factor, sport supplement manufacturers have significantly reduced the effectiveness of their products.

Muscle Repair, Not Just About Protein

After a hard training session the body will have increased its acidity due to lactic acid accumulation caused by muscle contractions. For recovery to be expedited, alkalizing foods need to be consumed soon after. Protein must also be consumed to help repair broken down muscle tissue. Many sport supplements touted as post-work-out recovery agents contain highly processed, manufactured proteins usually in the form of denatured isolates, which are acid forming. Suggesting they be consumed soon after a workout will certainly fulfill the body's need for protein, but completely neglect its need for pH balancing. The paradox is this: most protein sources are highly acid forming, yet the majority of highly alkaline forming foods are low in protein. As I found, this can be overcome if the protein sources are chosen carefully. So a cold glass of milk after a workout is like drinking poison.

Are You Still Eating Glue?

80% of the protein in milk is casein. Casein is a powerful binder and polymer used to make plastics. It also used as a glue to make sturdy furniture or hold beer bottle labels in place. It is in thousands of processed foods as a "caseinate". Lastly Casein is also powerful allergen; a histamine that creates lots of mucus. There is nothing as fun as choking on snot while trying to workout!

Yum, My Favorite: IGF-1!

Of those 59 hormones one is a powerful growth hormone called Insulin-like Growth Factor ONE (IGF-1). By a freak of nature, it is identical in cows and humans. However, this hormone is considered to be a "fuel cell" for any cancer. The medical world says IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers. IGF-1 is a normal part of all milk. This growth hormone is there to make the newborn grow quickly! What makes the 50% of obese American consumers think they need more growth? More growth of more useless fatty tissue? Monsanto Chemical Co, maker of fine poisons such as DDT, agent orange, Roundup and more, spent around half a billion dollars inventing a shot to inject into cows to make them produce more milk. The result? The drug Posilac, increases a cow's output of Franken-milk that contains 80% more IGF-1.

Eat Sh*t and Die!

According to the FDA, some contamination of cow's milk with feces is acceptable. This is a major source for bacteria. Milk is typically pasteurized more than once before it gets to your table, each time for only 15 seconds at 162 degrees Fahrenheit. To sanitize water one is told to boil it (212 degrees F) for several minutes. That is a tremendous disparity, isn't it! Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. No wonder milk goes sour very quickly, especially with such a nice head start bacteria colony.

Why Are You Eating Pus?

One cubic centimeter (cc) of commercial cow's milk is allowed to have up to 750,000 somatic cells (common name is "PUS") and 20,000 live bacteria before it is kept off the market. That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart).


The cholesterol content of those three glasses of milk recommended by the USDA is equal to what one would get from 53 slices of bacon. Do you know of any doctor who recommends that much bacon per day? That's not good for anybody. Especially an athlete. Cutting dairy out of your diet will make you a lot healthier and will make you a far better athlete.

OK, I'm Convinced. So What Replaces Milk?

Simple. Water and foods that are alkaline-forming. And foods that contain raw, unprocessed, natural protein. Such foods are dark green leafy vegetables, hemp seeds, or hemp protein powder, and chlorella, which is a Japanese super food. There are also a lot of other sources, such as the ones I listed earlier. If you still crave that milk-like drink, than try almond milk. If you're a real athlete, you'll ditch the dairy. It will help your performance tremendously by keeping the nasty stuff out of your body and raising your alkalinity, which in turn gives you faster recovery. And who wants to be drinking pus filled liquids from another animal anyway?

Works Cited

Bradley, LaZelle The Acid/alkaline Balance. Suger Addictions, 27 Mar. 2009. Web. 19 Jan. 2010 <http://www.sugaraddictions.com/the-acid-alkaline-balance.htm>. Brazier, Brendan. Thrive Fitness: Physical and Mental Strength for Life. Toronto, Ontario, Canada: Penguin Group, 2009. Print. Brazier, Brendan Vega, Brendan Brazier. Brendan Brazier, 14 June 2008. Web. 30 Dec. 2009 http://www.brendanbrazier.com/vega/index.html. Fuhrman, Joel, and Mehmet Oz. Eat to Live. New York, NY: Little, Brown and Company, 2003. Print. Rietz, Dave & Robert Cohen. Dangers of Milk And Dairy Products - the Facts. NotMilk, 27 July 2002. Web. 30 Dec. 2009 http://www.rense.com/general26/milk.htm. Photo by jenny downing (r&r)

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