Eggs and Dairy
Speaking of animal protein, we often think of meat and meat products. However, this category also includes fish, seafood, eggs, milk and dairy. They all differ from each other by the level of protein that they contain. The criteria of protein concentration defines the degree of how much resources the body uses for their digestion and the amount of waste and toxins produced during this process.
Meat and eggs have the highest concentration of protein. Yolks are richer in protein than whites, followed by fish, seafood, milk and dairy in the protein rich food list.
Dairy products are different from the rest of the animal protein foods in a sense that they are produced in a fairly harmless way – not through killing. We are going to omit the moral side and focus on the fact of how the act of killing affects meat as our food and the consequence for human health.
In order for us to eat a piece of steak or a fillet of fish, an animal (or a fish) needs to be killed. Milk and dairy are the only category of the animal protein products that can be obtained without the need to kill. How does it affect the properties of these foods? In comparison to other animal protein products, milk and dairy do not have stress hormones. This is because during a slaughter, stress hormones are released by the body of a living creature. It mostly relates to meat and to a lesser extent, fish too. It is only nominally valid for eggs as they do not have a chance to experience fear of death.
The presence of stress hormones in food may be attributed to high blood pressure in some meat eaters.1, 2 Stress hormones may lead to erithism, hypermotivity, aggression and certain level of addiction to these foods.
Milk and dairy do not contain stress hormones. However, their protein is similar to some of the human proteins. Fairly big quantities of milk and dairy in a human diet may lead to sensibility of the body: those proteins that the body did not manage to digest, may trigger an auto-immune response within the body, producing anti-bodies. The immune system may be tuning up to attack these proteins, and at some point, anti-bodies may start attacking the body’s own tissues.
This is a common pattern of how most of auto-immune diseases occur. An example can be Type II Diabetes, when pancreas is not functioning, or other pancreatic conditions whereas milk and dairy may often contribute to the onset of the condition.
Dairy products have opiate substances in them that have addictive properties. They make a baby calf calm down during the lactation period. Dairy has the same calming effect on humans, giving a nice happy feeling of relaxation and peace of mind. Some people describe these feelings as a “divine goodness”. However the “divine goodness” may have nothing else but a somewhat addictive nature behind it.
Naturally, the opiate strength in dairy is low and not dangerous in terms of someone developing a significant addiction. However, we have dairy industry that manufactures a lot of dairy products. The processing of milk into dairy makes the end products highly concentrated with the ingredients of the original product – milk and lactose. For that reason, cheese has probably the highest concentration of opiates.
Many people are literary additive to cheese. Some of them admit that they are indeed cheese junkies. If you stop them from eating cheese, they may fall into a bad mood and feel lack of energy. They may be craving for cheese so badly that it may disrupt their usual functioning through the day. If you give such person a piece of cheese, it may make them feel better – in the same way an addict would feel a relief after a dose.
Milk and dairy may also cause the formation of mucilage and inflammation. However, The type of mucilage from milk is different from the one that is formed during, say, meat digestion. Despite being less thicker than mucilage from meat digestion, mucilage from digesting milk is not water soluble either. This is due to its origination from animal fat.
Compared with mucilage from meat, milk and dairy products originate more mucilage. Dr Sovetov in one of his books, gives an example of a patient who grew up on a farm until she turned 15. Her family had a number of cows. According to her, she and other siblings used to drink milk instead of water. After the woman left the farm to live in the city, her milk and dairy consumption reduced but she still had quite a lot of it in her diet. At the age of 25 she decided to switch to raw diet and after 2 years, when her body managed to get rid of the main mucilage load, she finally had only a couple of colds per year – “like all normal people”. Before that, the woman did not think of her ever running and stuffed nose as of something abnormal or of a cold symptom: a cold is a temporal condition while her symptoms of a cold have been persistent for as long as she could remember. She literary could not recall the times when she did not have to blow her nose. Some time after she switched to raw eating, her body cleansed to the extent that she would not have a running nose for very long periods of time. It can be an example of how much mucilage milk and dairy generate in the body.
If you noticed that you easily get a cold, you may want to re-consider the amount of your milk consumption.
References:
1. Guasch-Ferré M, Satija A, Blondin SA, Janiszewski M, Emlen E, O’Connor LE, Campbell WW, Hu FB, Willett WC, Stampfer MJ. Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors. Circulation. 2019 Apr 9;139(15):1828-1845. doi: 10.1161/CIRCULATIONAHA.118.035225.
2. Sampels S, Jonsson M, Sandgren M, Karlsson A, Segerkvist KA. Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (Sus scrofa) Meat and Comparison to Pork Meat-A Case Study. Foods. 2023 Apr 14;12(8):1644. doi: 10.3390/foods12081644.
