Milk and GFCF

Important reasons why you should remove Milk from your diet today!

People who have made the decision to reduce or eliminate gluten and casein from their diet can make the common mistake in thinking that they only need to remove cow’s milk. Casein is not only found in cow’s milk, but also in goat’s milk, sheep’s milk, and for concerned mothers, it is even found in human breast milk.

Calcium is one of the most important minerals in the body, and yet it is one of the most difficult for the body to absorb and used by the cells. For the body to absorb calcium efficiently there has to be a relatively equal amount present of a different mineral called magnesium. Milk only contains small amount of magnesium, so the body cannot make use of all of the calcium contained within it. In reality, only about twenty-five percent of dairy calcium from milk can be absorbed. The remaining seventy-five percent of the calcium from milk can end up causing problems in the body. Excess calcium can lead to kidney stones, plaque build-up in the arteries of the heart, gout, and can be a contributing factor for arthritis.

In addition to the natural problems involved with absorbing the extra calcium, the high content levels of animal protein, fat, pesticides, and growth hormones found specifically in cow’s milk makes it even more difficult for the body to absorb the calcium.

It is important to remember that just because a product says it is “dairy-free” or “lactose-free” that it does not mean that it is Casein-free. An “organic” product also does not mean that it is free of casein, or safe for a person on a gluten-free /casein-free diet to consume. Specifically, “organic milk” still comes from an animal, so it still contains casein, even though it may have reduced pesticide and hormone levels.

How to safely maintain the body's required calcium levels

There are many food choices other than milk that will supply the human body's minimum daily calcium requirements to keep a body healthy and strong.

It is very important to ensure the body is getting a good amount of calcium to prevent health problems from occurring. When the body does not have enough calcium in reserves for use when it needs it, then the body will start taking calcium from the bones themselves. This can lead to brittle bones, which are easily broken and can lead to osteoporosis later in life.

Calcium found in dark leafy vegetables and other plant foods are much more easily absorbed by the body than calcium from milk. These vegetables include broccoli, brussel sprouts, kale, turnip greens, mustard greens, spinach, chicory, collard greens, dandelion greens, swiss chard, and arugula.

A study conducted in 1994 found that these foods had a calcium absorption rate that is fifty percent higher than that of milk. Some of the foods which offered the greatest absorption rates include fifty-two percent for turnip greens, fifty-three percent for broccoli, fifty-eight percent for mustard greens and an efficient sixty-four percent for brussel sprouts.

Calcium can be found in beans, nuts, and seeds, including soybeans, chickpeas, almonds, sesame seeds, tahin, and pumpkin seeds.

Other great sources of calcium include sardines, whitebait, clams, oysters, crab, corn, tofu, hummus, figs, apricots, rhubarb, oranges, and parsley.

There are also a variety of popular products which do not have calcium naturally occurring in them but have been fortified, allowing people to make choices as to which manner they want to use to consume calcium. Examples of calcium-fortified beverages include orange juice, rice drinks, and soymilk, and consumers can easily find out which products have it as manufacturers prominently display this on the packaging.