Because of the multitude of proteins found in milk, milk and dairy products are among the most allergenic foods. In addition, they are well known as “mucus producers,” whether or not one is allergic to them. Many people with constant post-nasal drip find that this symptom is reduced or eliminated just by removing dairy products from their diet.

Buy organic. Remember, whatever a cow eats gets concentrated into the milk it produces. If the cow is fed antibiotics, growth hormone, and/or pesticides (on the feed), these will concentrate in the milk. Studies have shown high amounts of these chemicals in non-organic milk. These chemicals are associated with numerous chronic disease states. Thus it behooves us to minimize our exposure.

Do we need milk for our bones? Strong bones are created by exercise and by a diet full of essential minerals. Our nation consumes more milk and dairy products than any other nation on earth. Yet we also have more osteoporosis in our population. Many countries where people use very little dairy do not have an osteoporosis problem. Obviously, whatever benefit milk may have is far outweighed by its disadvantages.

If a person tolerates dairy products, kefir and yogurt (unflavored, thus without sugar) can support the gastro-intestinal tract.

In the U.S., wheat, in particular, has become pervasive in our diets. The problem with most of the wheat we eat is that it has been grown in nutritionally deficient soil, is full of pesticides, and through the processing has become almost totally devoid of any nutritional value. When you add these facts on top of the reality of the difficulty digesting it, it is clear that wheat has become a chronic irritant to the digestive tract contributing to inflammation and dysbiosis instead of nourishing the digestive tract.

Some people either inherit or develop the inability to digest gluten grains. (The gluten grains are wheat, oat, rye, spelt, kamut, and barley.) For these people, eating the grains, even if they are organic whole grains, is like taking a rake to the insides of their intestines. As a result of this, the bowel becomes terribly inflamed, the body develops antibodies to the grains, and often to parts of the body itself, and people can become terribly ill. People with the gluten disorder must avoid these grains altogether. Fifty percent of these people also are sensitive to soy. To become well, they must avoid both grains and any soy product.

Many people who do not have a gluten disorder find that after they improve the health of their gastro-intestinal tract, they can again eat all of the grains, or at least the others besides wheat. Whole grains and sprouted grains are healthiest for the gut because they contain the most nutrients and the most fiber.

Non-processed cane sugar (like molasses) still has some minerals intact. But that kind of sugar is not what most of us eat. The processed cane sugar that we do eat, many of us eat far too much and too often.

Artificial sweeteners are not an acceptable substitute for sugar because the body sees them as toxic chemicals.

Stevia is an acceptable substitute for those who like the taste. It is derived from a plant from South America.

If people are unwilling to stop sugar altogether, they should at least save it for the very occasional special event.

Conclusion

Many of our prepared foods today contain sugar, wheat and milk products. People need to read labels carefully. Then they can find nondairy, gluten-free products, or make their own. Many companies specialize in these products.