P.S.: if Heptachlor is the issue, milk isn't the only danger.
See epa.gov/sites/default/files...
"Heptachlor has been detected in food, including fish, shellfish, dairy products, meat, and poultry. (1)
Another possible source of exposure is drinking water; heptachlor has been detected at low concentrations in drinking water wells in several states. (1,2)"
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pvw2
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Heptachlor epoxide is residual chlordane, which was banded in the US as an insecticide about forty years ago because it tends to not break down. It appears that cows would get this from the grass they are grassing, and the grass from the ground. If this is such a large issue with milk, it would seem to also be a problem in other food sources.
"Heptachlor has been detected in food, including fish, shellfish, dairy products, meat, and poultry. (1)
Another possible source of exposure is drinking water; heptachlor has been detected at low concentrations in drinking water wells in several states. (1,2)"
It doesn't appear that we know why this increase risk of PD for milk. Heptachlor is not unique to milk. If it is the cholesterol, ice cream should be worse, not a non-cause for increase risk of PD. Thus, what is unique to milk compared to other dairy products and other foods that could cause this increased risk.?
Since other dairy products were usually developed as a way to preserve milk, one difference is statistically the population that drinks milk is more likely to ingest milk that is beginning to spoil. This chemical as a result of spoiling would be absent in other dairy products.
"Chemical preservatives have been used in the preservation of some milk products for a very long time, but there has not been much use of them in fresh milk. The general attitude in most countries has been that fresh milk is a basic food and that its preservation should be secured through improved methods of production, processing, and distribution, rather than through addition of preservatives."
What makes more sense would be to investigate gut bacteria introduced from drinking milk, but not with other dairy products. Then one could investigate if any of these bacteria contribute to PD.
I have seen these correlations between PD among milk drinkers in a few studies, but are there any "real" studies which have confirmed that drinking milk causes or accelerates PD?
My guess it is getting the wrong bacteria, which is random (that would explain only milk, not dairy), but shows up in a small percentage. Probiotics would solve this.
To say that dairy increases PD is overly simplistic. Casein and lactose do. And the high sugar in many dairy products is an obvious. The higher the fat content the less inflammatory the dairy product. Also there is a difference between A1 cows and A2 cows.
Therefore, I cook with ghee but would rather not eat at all than drink milk or have cow yogurt.
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