The Controversy Over Milk
Japanese surgeon Dr. Hiromi Shinya is a pioneer in colonoscopy and is considered to be the world’s leading gastroenterologist. Based on clinical experience and observations from over 300,000 colonoscopies, Dr. Shinya believes that modern practices in food production actually render cow milk as a harmful agent to humans.
In his book, The Enzyme Factor, Dr. Shinya explained that the homogenization process oxidized the fat particles and acidified the milk. Homogenization, a process to allow all particles in milk to distribute evenly, facilitates stability of the milk during storage and transportation. It is used extensively in the mass production of milk; however, it is exactly this practice that has over-acidified the milk. Nutrition science has also advised the alkaline foods may be better for you than the acidic ones. With a feeding experiment as an example, Dr. Shinya described how homogenized milk almost killed a young calf.
Dr. Shinya warned that dairy products such as yogurt and cheese can also be harmful because they have been produced from the same source — over-oxidized and acidified milk. He believed that the popularity of milk in the American diet has caused tremendous drawbacks. Osteoporosis, for example, has increased in the U.S. even though milk is considered an important source for calcium.
Ever since the publication of Dr. Shinya’s book, the most widely heard criticism is that it lacks scientific research or evidence.
However, we know that everything can be toxic if consumed in large quantities over a long period of time. Scientists also have also concluded in their critiques that further research is warranted.
Reflecting on the wisdom of ancient China, we know that moderation is the key. Food should be ingested in appropriate amounts and only taken in large amounts when used as a medicine for relieving illnesses. However, in excess, any food can become a toxic element.
Written by Melody Zhen