More reasons to leave cow milk consumption in the past – for health and environmental reasons, with meat in the same category. 🙂
The review summarized here looks at the relationship between dairy and both weight loss and bone strength, as well as the environmental impacts of the dairy industry. This is further evidence that the past claimed health impacts of dairy are not accurate. It should be noted that the Canadian food guide has now (finally) removed dairy as a category – although the messaging from earlier versions seems to still be very much a part of how most of the country views dairy consumption. There has been a definite shift in the last number of years, but dairy milk/cheese/yogurt is still dominant in grocery stores etc.
In addition to health concerns, the review examines the environmental costs of meeting the USDA’s dairy-intake recommendations. The authors note that the impact of industrial dairy production on greenhouse gas emissions and climate change, water use and pollution, and antibiotic resistance is 5 to 10 times greater per unit of protein than the production of soy and other legumes as well as most grains. The authors suggest that limiting dairy production could benefit us globally, making it easier to reach international greenhouse-gas targets. (Bold mine).
The report concludes that milk is not an essential part of the diet, and calcium can be obtained elsewhere—and not just from obvious dairy alternatives: “Some people want to consume a white liquid, and there are now many options, such as nut milk, oat milk, and soy milk,” says Willett. “It is important to use one without added sugar. However, white liquid consumption is not nutritionally necessary, and adequate calcium can be obtained from many other foods, especially greens such as kale and also broccoli.”
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