encouraging the lactose intolerant to experiment with more dairy. Ed Edelson of HealthDay News reports:Experts are
The American Academy of Pediatrics has a new attitude about consumption of milk and milk products by children with lactose intolerance: Hey, give it a try.According to Dr. Fuhrman dairy products, including milk, are linked to Parkinson’s disease, cardiovascular disease, and ovarian cancer. Also, in his book Disease-Proof Your Child he explains that milk is especially dangerous for young children:
New guidelines say the academy "supports use of dairy foods as an important source of calcium for bone mineral health and of other nutrients that facilitate growth in children and adolescents." Specifically, it does not recommend eliminating dairy products to treat lactose intolerance.
In practical terms, said Dr. Melvin B. Heyman, a member of the committee that wrote the guidelines, the new advice is for parents of children with lactose intolerance, in collaboration with pediatricians, to "test the system and see how much milk, cheese and ice cream they can tolerate."
Milk, which is designed by nature for the rapidly growing cow, has about half its calories supplied from fat. The fatty component is concentrated more to make cheese and butter. Milk and cheese are the foods Americans encourage their children to eat, believing them to be healthy foods. Fifty years of heavy advertising by an economically powerful industry has shaped the public's perception, illustrating the power of one-sided advertising, but the reality and true health effects on our children is a different story. Besides the link between high-saturated-fat foods (dairy fat) and cancer, there is a body of scientific literature linking the consumption of cow's milk to many other diseases. If we expect our children to resist many common illnesses, they simply must consume less milk, cheese, and butter. Dairy foods should be consumed in limited quantity or not at all.Looking for a good source of calcium? Many people are surprised to find out that green vegetables like kale, broccoli, and Romaine lettuce are hearty sources of calcium:
Calcium Content Per 100 Calories of Plant Matter
- Kale, 470 mg
- Romaine Lettuce, 374 mg
- Broccoli, 322 mg