4 replies to this topic

[The Ripper]

It seems everyone is saying how bad dairy is, yet when I read through a lot of the "What do you eat for breakfast" almost everyone is saying yoghurt and muesli. Funnily enough that's what I eat.

My typical breakfast is something like some organic natural yoghurt and muesli, and lightly fried spinach and mushrooms (using olive oil and garlic) on a piece of wholemeal bread with the crust cut off. Plus a green tea, some supplements I take, and a coffee.

Truthfully, with all the things I read I seriously wonder if what I think is good is bad. It's as if every food that isn't raw vegetables has some kind of trade-off, and even then just eating vegetables has problems of its own!

So what is the go? Is this ok?

 

 

[Gerrans]

I do not think everyone is saying how bad dairy is. I have read a lot of research on it; and my impression is that results reporting benefit from dairy outnumber negative results about 8 to 1. Of course, a lot of research is backed by the dairy industry--but in my opinion, a lot of good research backs benefit from dairy food.

 

I think muesli and yogurt would be a very healthy breakfast, providing they are not processed with refined sugar and hydrogenated oils. I often eat a simple muesli of oat flakes, chopped nuts, and raisins, but with cream or whole milk rather than yogurt. I am confident this concoction is healthy.

 

Where dairy is concerned, the water is muddied, maybe, by the question of lactose intolerance. For someone of northern European stock, tolerance of dairy food is not an issue. Someone who does not tolerate dairy, of course, will want to avoid it. Although I think it is a healthy food, it is not essential.

[drew_ab]

I'd rather choose calories rich in phytonutrients and fibre, one of many reasons I opt to pass on dairy.  

[Darryl]

There are a few studies that find slight benefits from fermented dairy products like yogurt, and slight harms from unfermented dairy.

 

Michaëlsson, K., Wolk, A., Langenskiöld, S., Basu, S., Lemming, E. W., Melhus, H., & Byberg, L. (2014). Milk intake and risk of mortality and fractures in women and men: cohort studies. Bmj, 349, g6015.

Soedamah-Muthu, S. S., Masset, G., Verberne, L., Geleijnse, J. M., & Brunner, E. J. (2013). Consumption of dairy products and associations with incident diabetes, CHD and mortality in the Whitehall II study. British Journal of Nutrition, 109(04), 718-726.

Goldbohm, R. A., Chorus, A. M., Garre, F. G., Schouten, L. J., & van den Brandt, P. A. (2011). Dairy consumption and 10-y total and cardiovascular mortality: a prospective cohort study in the Netherlands. The American journal of clinical nutrition, ajcn-000430.

 

The authors of the most recent study attributed the difference to D-galactose, a current aging mimetic that is largely consumed during fermentation.

 

 

[StevesPetRat]

I go with goat milk kefir or yog(h)urt to avoid type a1-beta casein. Since you're European, it's less of an issue.