The problems with milk calcium

In the calcium paper by Dr L Wilson, looks on dairy’s properties as a calcium source. Milk calcium is a divisive issue – with one party heralding its calcium-richness and widespread availability. However, the other half argue that milk calcium isn’t as enriching as it might first appear, and that the only calcium one should consume is plant-based calcium.

Either way, Dr Wilson makes a good explanation of how the process that milk goes through, from udder to supermarket shelf, is damaging the nutrients within the drink.

Dr Wilson states that any milk that has been pasteurised and homogenised is not a good source of calcium. In fact, he goes on to explain, doctors would strongly recommend that children drink raw, certified milk to get the maximum amount of goodness. Raw, certified milks is from cows that have been rigorously inspected for disease by government authorities and must meet very high standards of cleanliness.

However, because of the dangers of bovine tuberculosis passing through, raw milk is banned in many places. This makes the idea of consuming raw milk have a bit of  social stigma, to such an extent that raw milk drinkers do so covertly.

The doctor criticises the process of pasteurisation, claiming that the renders milk calcium less biologically available to the body as well as damaging the protein in the milk. Drew also makes the point that by heating up the milk to kill bacteria means that milk from sick cows is allowed into supplies to to be sold – if this isn’t bad enough, this practice encourages lax standards of cleanliness on a few dairy farms.

He also comments on the use of copper rollers which are often used in the pasteurisation process and can add excess copper to the milk products.

And lastly, on homogenisation, the doctor declares,

“Homogenization is another insult to milk. Vigorous shaking breaks up the fat particles so they stay in solution instead of rising to the top.  However, the small particles are absorbed directly into the blood stream instead of being digested properly.  This also renders the milk less healthful.”

It’s enough to put you off dairy altogether!