Meat and Dairy
Meat and Dairy
This video between Dr Mercola and Dr Saladino is an excellent discussion on animal meat and the part it plays in the diet.
Dr Saladino supports the idea of eating animal protein but only if it is nose to tail. He explains that eating just the meat is not healthy. One reason is that there is only a small amount of certain amino acids present in meat as opposed to the organs which contain many more and balance out the meat portion.
He points out that animal meat contains the amino acid methionine but it is without sufficient of the amino acid glycine to balance it. Although methionine is useful in that it is a methyl donor to SAMe which is used in the Methylation process (more on Methylation in 'The Truth About...'), without glycine to balance it, it depletes the glycine stores in our body.
Glycine is essential for building collagen and for the electron reduction of glutathione - the body's main anti-oxidant for combating oxidative stress. It is therefore important not to consume too much methionine without consuming the other amino acids including glycine through organ meat and fish etc.
See also the role of saturated fats contained in animal meat and it's negative impact on the cardiovascular system (The Truth about... Saturated Fats).
Also meat, being acidic, uses calcium to neutralize the acid. This depletes the body's stores of calcium. This can lead to bone loss and osteoporosis. Several reasons thus to limit the consumption of animal meat, unless consumed with other organ meat.
Organ meats, on the other hand, being much more nutrient dense, can be consumed in small quantities and still provide sufficient nutritional benefits.
See from minute 20.
Dr Mark Hyman is this video explains succinctly why dairy is not good for you.
1. Too much calcium above the other minerals that make up bones makes them more brittle and increase the risk of bone fractures.
2. Populations with the lowest rates of dairy and calcium consumption, like Africa and Asia, have the lowest rates of osteoporosis.
3. Due to the high oestrogen content, dairy can raise the risk of prostrate cancer by 30-50%.
4. The concentration of animal protein and hormones in dairy increases the body's level of Insulin like Growth Factor 1 (IGF1), a known cancer promoter.
5. About 75% of the world's population is genetically unable to properly digest milk, a problem called Lactose Intolerance.
Why do you suppose that is? Well, quite simply, we're really not meant to consume dairy.
6. Full of long-chain saturated fat, dairy is thus linked to heart disease, diabetes and dementia.
7. Full of pesticides, hormones and antibiotics, dairy may contribute to allergies, sinus issues, ear infections and constipation.
Dr Mark Hyman
If you must drink cow's milk, choose A2 milk.
A1 versus A2 dairy
What do the terms mean?
Casein is the largest group of proteins in milk, making up about 80% of total protein content.
There are several types of casein in milk. Beta-casein is the second most prevalent and exists in at least 13 different forms.
The two most common forms are:
A1 beta-casein. Milk from breeds of cows that originated in northern Europe is generally high in A1 beta-casein. These breeds include Holstein, Friesian, Ayrshire, and British Shorthorn.
A2 beta-casein. Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands and southern France. These include Guernsey, Jersey, Charolais, and Limousin cows.
Regular milk contains both A1 and A2 beta-casein, but A2 milk contains only A2 beta-casein.
Some studies suggest that A1 beta-casein may be harmful and that A2 beta-casein is a safer choice.
Thus, there is some public and scientific debate over these two types of milk.
One test in rabbits showed that A1 beta-casein promoted fat buildup in injured blood vessels. This buildup was much lower when the rabbits consumed A2 beta-casein (15Trusted Source).
Fat accumulation may potentially clog blood vessels and cause heart disease.
A2 milk still contains lactose and milk protein, so it is not appropriate for people with lactose intolerance, galactosemia, or a milk allergy.
Written by Atli Arnarson, PhD on March 14, 2019. Healthline.com
Barbara O'Neill explains the acid-alkaline balance (minute 1), the acidity of meat (minute 50) and how the acid-alkaline balance affects your health (minute 11).