29 replies to this topic

[Ben]

Just wondering if anyone knows if whether drinking large quantities of milk is bad.

Shamefully, I'm drinking about 2-3 litres a day, I just love the stuff. It's almost an addiction (indeed the sugar hit I get from the milk could be addictive within the context of my otherwise low-carb, no sugar diet.)

[s123]

Milk increases your insulin and IGF-1 levels like nothing else. Remember, high insulin and IGF-1 speed up aging. I try to stay away from animal milk as much as possible.

Melnik BC. Milk--the promoter of chronic Western diseases. Med Hypotheses, 2009, 72(6): 631-9.

[tunt01]

i quit drinking milk. i get calcium from leafy greens. i'm not lactose intolerant, but i feel better off milk. i remember reading that Japan has the lowest intake of milk globally, and the lowest risk of heart disease.

Edited by prophets, 05 April 2010 - 02:33 PM.

[rwac]

Well, you're probably not lactose intolerant, if you're managing to drink 2-3 litres!

You should look into A1 & A2 casein, and their differences. A2 milk (from Jerseys and Guernseys) is supposed to be healthier, especially if you have a leaky gut.

I get a stomachache when I ingest sufficient A1 yogurt.

You might want to think about the pros/cons of getting raw milk. I've thought about it, but I don't drink enough milk to make it worthwhile.

[Alex Libman]

Any amount of milk is bad for you! It is one of the most toxic foods you can buy, and one of the worst forms of protein. You're better off getting your calcium from greens or supplements as well.

And the "low carb diet" is one of the worst ideas in human history...

Edited by Alex Libman, 05 April 2010 - 03:08 PM.

[Jay]

There are pluses and minus about EVERY food. That's why you should not overdo anything... And, 2-3 liters per day sounds like overdoing milk to me.

I don't think there's a lot of evidence that the insulinogenic effect of milk (or any) proteins lead to disease in healthy (i.e., non-(pre)diabetic) people. However, casein may have other negative effects. In high doses it promotes cancer in animals... It negatively modifies tight cellular junctions. It can cause allergies and maybe even contribute to autoimmune disorders. Also, lactose can cause problems. SIBO if it isn't absorbed, AGE production... And, dairy fat contains a lot of retinol, which, depending on what else you take, could mean you're getting too much vitamin A.

But, really, equivalently bad and scary things can be said about most foods. And, worse things can be said about many foods. Personally, if you feel good drinking milk I wouldn't worry about it. But, to be safer, I would cut your intake down to 1 liter or less.

[rwac]

And the "low carb diet" is one of the worst ideas in human history...

And your basis for this comment ?

[Alex Libman]

And your basis for this comment ?

Basic knowledge of nutrition, understanding of human evolution, pretty much every study that wasn't funded by a supplement manufacturer or the meat / dairy / egg / fish lobby, as well as first-hand experience with low carb diets (very negative) and now a balanced vegan diet (very positive).

[jazzcat]

Milk? I think you should specify what kind of milk.

almond
coconut
goat's
hemp
rice
oat
soy
hazelnut

With so many choices why drink cow's milk. If you like milk drink different types of milk for variety and better nutrition.

[s123]

There are pluses and minus about EVERY food. That's why you should not overdo anything... And, 2-3 liters per day sounds like overdoing milk to me.

I don't think there's a lot of evidence that the insulinogenic effect of milk (or any) proteins lead to disease in healthy (i.e., non-(pre)diabetic) people.

the above cited paper states that:

* Milk contains active IGF-1 (4-50 ng/ml) and IGF-2 (40-50 ng/ml) which can survive homogenization, pasteurization and digestion and remain bioavailable in the blood serum of milk drinkers. Furthermore, bovine IGF-1 has been shown to bind to human IGF1R.
* Circulating IGF-1 levels are 10-20% higher in humans who consume milk and 20-30% in children.
* The addition of 200ml milk to a meal with low GI increases the insulin response by 300% (to a level as seen from a high GI meal such as white bread).
* Whey is responsibe for the increase in insulin from milk while casein stimulates IGF-1 levels.

The paper gives a lot of references to back these claims up.

Edited by s123, 05 April 2010 - 04:02 PM.

[rwac]

Basic knowledge of nutrition, understanding of human evolution, pretty much every study that wasn't funded by a supplement manufacturer or the meat / dairy / egg / fish lobby, as well as first-hand experience with low carb diets (very negative) and now a balanced vegan diet (very positive).

Well, I used to be a lifelong vegetarian.
Until I was ill, and then I discovered that going low-carb makes me feel *much* better.

Any diet used to treat Diabetes, and as a ketogenic diet, Epilepsy, Cancer, Alzheimer's can't be all that bad.

[oehaut]

And the "low carb diet" is one of the worst ideas in human history...

If you are going to make such a big statement, please back it up with scientific reference. This subject has been beaten to death on the forum already so I think you should do a quick research and read the relevant thread. If you're evolutionnary understanding of our species is that great, you should be aware that many population did very well on very low-carb diet.

There's not need to go low-carb per se, but there's defenitively a need to reduce carbs (and replace it with MUFAs and protein) and to choose low-Gi carbs, esp. in type 2 diabetes, in insulin resistant people and in sedentary people, which, the three combined togheter, represent a vast majority of people.

Edited by oehaut, 05 April 2010 - 04:48 PM.

[Jay]

There are pluses and minus about EVERY food. That's why you should not overdo anything... And, 2-3 liters per day sounds like overdoing milk to me.

I don't think there's a lot of evidence that the insulinogenic effect of milk (or any) proteins lead to disease in healthy (i.e., non-(pre)diabetic) people.

the above cited paper states that:

* Milk contains active IGF-1 (4-50 ng/ml) and IGF-2 (40-50 ng/ml) which can survive homogenization, pasteurization and digestion and remain bioavailable in the blood serum of milk drinkers. Furthermore, bovine IGF-1 has been shown to bind to human IGF1R.
* Circulating IGF-1 levels are 10-20% higher in humans who consume milk and 20-30% in children.
* The addition of 200ml milk to a meal with low GI increases the insulin response by 300% (to a level as seen from a high GI meal such as white bread).
* Whey is responsibe for the increase in insulin from milk while casein stimulates IGF-1 levels.

The paper gives a lot of references to back these claims up.

That's not what I asked. I know that proteins can affect some surrogate markers, like IGF-1. Can you show any evidence that IGF-1 has anything to do causing disease in people that aren't already broken?

[kismet]

Can you show any evidence that IGF-1 has anything to do causing disease in people that aren't already broken?

It's (almost) impossible, as is showing that CR works in humans for instance. It's too late when we have said evidence. The question is much rather how good is the speculative case for IGF-1 and perhaps insulin in aging of healthy people and lab animals? Giving up foods with no known unique benefits for hypothetical benefits is a fair deal if your goal is life extension...

There's certainly lots of epidemiology on milk and short- or mid-term health outcomes. Negative, positive? I'd wager milk is rather neutral in that regard.

Edited by kismet, 05 April 2010 - 05:18 PM.

[Skötkonung]

And your basis for this comment ?

Basic knowledge of nutrition, understanding of human evolution, pretty much every study that wasn't funded by a supplement manufacturer or the meat / dairy / egg / fish lobby, as well as first-hand experience with low carb diets (very negative) and now a balanced vegan diet (very positive).

Since you're struggling with metabolic syndrome, something about your diet is obviously not working. Perhaps you might revise your thoughts on low-carb...

By the way, in our evolution as a species, when has there ever been a large vegan culture / population? Where is there a vegan Blue Zone culture? Say what you will, but the surprising lack of vegan centenarians should speak volumes about your chosen way of life.

Edited by Skotkonung, 05 April 2010 - 05:47 PM.

[Skötkonung]

Just wondering if anyone knows if whether drinking large quantities of milk is bad.

Shamefully, I'm drinking about 2-3 litres a day, I just love the stuff. It's almost an addiction (indeed the sugar hit I get from the milk could be addictive within the context of my otherwise low-carb, no sugar diet.)

If you want a nice milk substitute for low-carb, one solution is to mix a bit of heavy cream, water, and CMF vanilla / chocolate whey protein.

[jackdaniels]

Almond milk is another good alternative.

[s123]

There are pluses and minus about EVERY food. That's why you should not overdo anything... And, 2-3 liters per day sounds like overdoing milk to me.

I don't think there's a lot of evidence that the insulinogenic effect of milk (or any) proteins lead to disease in healthy (i.e., non-(pre)diabetic) people.

the above cited paper states that:

* Milk contains active IGF-1 (4-50 ng/ml) and IGF-2 (40-50 ng/ml) which can survive homogenization, pasteurization and digestion and remain bioavailable in the blood serum of milk drinkers. Furthermore, bovine IGF-1 has been shown to bind to human IGF1R.
* Circulating IGF-1 levels are 10-20% higher in humans who consume milk and 20-30% in children.
* The addition of 200ml milk to a meal with low GI increases the insulin response by 300% (to a level as seen from a high GI meal such as white bread).
* Whey is responsibe for the increase in insulin from milk while casein stimulates IGF-1 levels.

The paper gives a lot of references to back these claims up.

That's not what I asked. I know that proteins can affect some surrogate markers, like IGF-1. Can you show any evidence that IGF-1 has anything to do causing disease in people that aren't already broken?

Almost 30 years of research starting with the discovery of daf-2 mutants has undoubtedly proven that insulin and IGF-1 speed up the rate of aging. This has been proven in C. elegans, Drosophila, mice and even humans (IGF1R mutations in centenarians).

http://www.pnas.org/...105/9/3438.full

[Application]

....By the way, in our evolution as a species, when has there ever been a large vegan culture / population? Where is there a vegan Blue Zone culture? Say what you will, but the surprising lack of vegan centenarians should speak volumes about your chosen way of life.

Though many cultures eat mostly plant based food, as in less than 10% animal products, I think its hard to argue that a 100% vegan diet is the natural diet- extreme diets are not all that practical except maybe in wealthy societies. Also less than 1% of the population currently eats purely vegan. This means there is a lack of large scale research verifying whether the apparent reductions in many aging markers and disease risk translate into longevity. However its not unreasonable to hypothesize, that if a diet improves numerous markers of aging as well as reduces rates of major killer diseases such as cancer and heart disease, that it could increase lifespan.

Edited by Application, 05 April 2010 - 07:33 PM.

[Skötkonung]

....By the way, in our evolution as a species, when has there ever been a large vegan culture / population? Where is there a vegan Blue Zone culture? Say what you will, but the surprising lack of vegan centenarians should speak volumes about your chosen way of life.

Though many cultures eat mostly plant based food, as in less than 10% animal products, I think its hard to argue that a 100% vegan diet is the natural diet- extreme diets are not all that practical except maybe in wealthy societies. Also less than 1% of the population currently eats purely vegan. This means there is a lack of large scale research verifying whether the apparent reductions in many aging markers and disease risk translate into longevity. However its not unreasonable to hypothesize, that if a diet improves numerous markers of aging as well as reduces rates of major killer diseases such as cancer and heart disease, that it could increase lifespan.

Many Blue Zone cultures, and countries with very long life expectancies (such as Sweden, Iceland), consume high fat diets rich in animal foods. Furthermore, most of the studies on vegan / vegetarian life expectancies show little difference in life expectancy than a standard western diet.

Consider the following:

Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies.

We combined data from 5 prospective studies to compare the death rates from common diseases of vegetarians with those of nonvegetarians with similar lifestyles. A summary of these results was reported previously; we report here more details of the findings. Data for 76172 men and women were available. Vegetarians were those who did not eat any meat or fish (n = 27808). Death rate ratios at ages 16-89 y were calculated by Poisson regression and all results were adjusted for age, sex, and smoking status. A random-effects model was used to calculate pooled estimates of effect for all studies combined. There were 8330 deaths after a mean of 10.6 y of follow-up. Mortality from ischemic heart disease was 24% lower in vegetarians than in nonvegetarians (death rate ratio: 0.76; 95% CI: 0.62, 0.94; P<0.01). The lower mortality from ischemic heart disease among vegetarians was greater at younger ages and was restricted to those who had followed their current diet for >5 y. Further categorization of diets showed that, in comparison with regular meat eaters, mortality from ischemic heart disease was 20% lower in occasional meat eaters, 34% lower in people who ate fish but not meat, 34% lower in lactoovovegetarians, and 26% lower in vegans. There were no significant differences between vegetarians and nonvegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, lung cancer, breast cancer, prostate cancer, or all other causes combined.

Mortality in British vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford).

BACKGROUND: Few prospective studies have examined the mortality of vegetarians. OBJECTIVE: We present results on mortality among vegetarians and nonvegetarians in the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford). DESIGN: We used a prospective study of men and women recruited throughout the United Kingdom in the 1990s. RESULTS: Among 64,234 participants aged 20-89 y for whom diet group was known, 2965 had died before age 90 by 30 June 2007. The death rates of participants are much lower than average for the United Kingdom. The standardized mortality ratio for all causes of death was 52% (95% CI: 50%, 54%) and was identical in vegetarians and in nonvegetarians. Comparing vegetarians with meat eaters among the 47,254 participants who had no prevalent cardiovascular disease or malignant cancer at recruitment, the death rate ratios adjusted for age, sex, smoking, and alcohol consumption were 0.81 (95% CI: 0.57, 1.16) for ischemic heart disease and 1.03 (95% CI: 0.90, 1.16) for all causes of death. CONCLUSIONS: The mortality of both the vegetarians and the nonvegetarians in this study is low compared with national rates. Within the study, mortality from circulatory diseases and all causes is not significantly different between vegetarians and meat eaters, but the study is not large enough to exclude small or moderate differences for specific causes of death, and more research on this topic is required.

What do they mean, the study is not large enough, with 47,254 participants?

As a niche group, vegans / vegetarians tend to be more health conscious than your regular omnivore.

In fact, vegan / vegetarian diets actually accelerate certain markers of aging like glycation.

Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet
"Conclusion Enhanced plasma AGE levels in vegetarians in comparison to omnivores are herein presented for the first time. Mechanisms of AGE elevation and potential pathophysiological relevance of this finding are to be elucidated in prospective studies."

Advanced glycation end products and nutrition.
"Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure. Levels of N(epsilon)-carboxymethyllysine and fluorescent AGE values were estimated in two nutritional population groups--alternative group (vegetarians--plant food, milk products, eggs) and traditional group (omnivorous subjects). Vegetarians have a significantly higher carboxymethyllysine content in plasma and fluorescent AGE values. Intake of proteins, lysine and monosaccharides as well as culinary treatment, consumption of food AGEs (mainly from technologically processed products) and the routes of Maillard reaction in organism are the substantial sources of plasma AGEs. Vegetarians consume less proteins and saccharides. Lysine intake is significantly reduced (low content in plant proteins). Subjects on alternative nutrition do not use high temperature for culinary treatment and consume low amount of technologically processed food. Fructation induced AGE fluorescence is greater as compared with that induced by glucose. It is due to higher participation of a more reactive acyclic form of fructose. Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians. Comparison of nutrition and plasma AGEs in vegetarian and omnivorous groups shows that the higher intake of fructose in alternative nutrition of healthy subjects may cause an increase of AGE levels."

Where as actually consuming meat might reduce this marker of aging:

Would Carnosine or a Carnivorous Diet Help Suppress Aging and Associated Pathologies?
"ABSTRACT: Carnosine (􏰀-alanyl-L-histidine) is found exclusively in an- imal tissues. Carnosine has the potential to suppress many of the bio- chemical changes (e.g., protein oxidation, glycation, AGE formation, and cross-linking) that accompany aging and associated pathologies. Glyca- tion, generation of advanced glycosylation end-products (AGEs), and formation of protein carbonyl groups play important roles in aging, di- abetes, its secondary complications, and neurodegenerative conditions. Due to carnosine’s antiglycating activity, reactivity toward deleterious carbonyls, zinc- and copper-chelating activity and low toxicity, carno- sine and related structures could be effective against age-related protein carbonyl stress. It is suggested that carnivorous diets could be benef icial because of their carnosine content, as the dipeptide has been shown to suppress some diabetic complications in mice. It is also suggested that carnosine’s therapeutic potential should be explored with respect to neu- rodegeneration. Olfactory tissue is normally enriched in carnosine, but olfactory dysfunction is frequently associated with neurodegeneration. Olfactory administration of carnosine could provide a direct route to compromised tissue, avoiding serum carnosinases."

Glycation, ageing and carnosine: Are carnivorous diets beneficial?
"Non-enzymic protein glycosylation (glycation) plays important roles in ageing and in diabetes and its secondary complications. Dietary constituents may play important roles in accelerating or suppressing glycation. It is suggested that carnivorous diets contain a potential anti-glycating agent, carnosine (β-alanyl-histidine), whilst vegetarians may lack intake of the dipeptide. The possible beneficial effects of carnosine and related structures on protein carbonyl stress, AGE formation, secondary diabetic complications and age-related neuropathology are discussed."

And for your inflammation markers, they are much lower on a low-carb, high fat diet containing meat:

Comparison of Low Fat and Low Carbohydrate Diets on Circulating Fatty Acid Composition and Markers of Inflammation
"In summary, a very low carbohydrate diet resulted in profound alterations in fatty acid composition and reduced inflammation compared to a low fat diet."

I think I'll take my chances with some meat consumption, thank you

[Skötkonung]

There are pluses and minus about EVERY food. That's why you should not overdo anything... And, 2-3 liters per day sounds like overdoing milk to me.

I don't think there's a lot of evidence that the insulinogenic effect of milk (or any) proteins lead to disease in healthy (i.e., non-(pre)diabetic) people.

the above cited paper states that:

* Milk contains active IGF-1 (4-50 ng/ml) and IGF-2 (40-50 ng/ml) which can survive homogenization, pasteurization and digestion and remain bioavailable in the blood serum of milk drinkers. Furthermore, bovine IGF-1 has been shown to bind to human IGF1R.
* Circulating IGF-1 levels are 10-20% higher in humans who consume milk and 20-30% in children.
* The addition of 200ml milk to a meal with low GI increases the insulin response by 300% (to a level as seen from a high GI meal such as white bread).
* Whey is responsibe for the increase in insulin from milk while casein stimulates IGF-1 levels.

The paper gives a lot of references to back these claims up.

That's not what I asked. I know that proteins can affect some surrogate markers, like IGF-1. Can you show any evidence that IGF-1 has anything to do causing disease in people that aren't already broken?

Almost 30 years of research starting with the discovery of daf-2 mutants has undoubtedly proven that insulin and IGF-1 speed up the rate of aging. This has been proven in C. elegans, Drosophila, mice and even humans (IGF1R mutations in centenarians).

http://www.pnas.org/...105/9/3438.full

As far as I'm aware, it might be a mutation in the receptor and not actual levels if IGF1 themselves that regulate lifespan:

IGF-1 receptor regulates lifespan and resistance to oxidative stress in mice
"Studies in invertebrates have led to the identification of a number of genes that regulate lifespan, some of which encode components of the insulin or insulin-like signalling pathways1, 2, 3. Examples include the related tyrosine kinase receptors InR (Drosophila melanogaster) and DAF-2 (Caenorhabditis elegans) that are homologues of the mammalian insulin-like growth factor type 1 receptor (IGF-1R). To investigate whether IGF-1R also controls longevity in mammals, we inactivated the IGF-1R gene in mice (Igf1r). Here, using heterozygous knockout mice because null mutants are not viable, we report that Igf1r +/- mice live on average 26% longer than their wild-type littermates (P < 0.02). Female Igf1r +/- mice live 33% longer than wild-type females (P < 0.001), whereas the equivalent male mice show an increase in lifespan of 16%, which is not statistically significant. Long-lived Igf1r +/- mice do not develop dwarfism, their energy metabolism is normal, and their nutrient uptake, physical activity, fertility and reproduction are unaffected. The Igf1r +/- mice display greater resistance to oxidative stress, a known determinant of ageing. These results indicate that the IGF-1 receptor may be a central regulator of mammalian lifespan."

Since IGF1 is usually increased when insulin is increased, lifespan studies could be confounded by health problems relating to insulin sensitivity.

[Ben]

Just wondering if anyone knows if whether drinking large quantities of milk is bad.

Shamefully, I'm drinking about 2-3 litres a day, I just love the stuff. It's almost an addiction (indeed the sugar hit I get from the milk could be addictive within the context of my otherwise low-carb, no sugar diet.)

If you want a nice milk substitute for low-carb, one solution is to mix a bit of heavy cream, water, and CMF vanilla / chocolate whey protein.

Thanks for your suggestion. Interestingly I used to use cream as a substitute, because, I guess, with the water, protein powder and fat and a blender, you have a sort of milk.

Is this better though? Surely the cream will be just as high in sugar and will certainly have more AGEs.

[Skötkonung]

Just wondering if anyone knows if whether drinking large quantities of milk is bad.

Shamefully, I'm drinking about 2-3 litres a day, I just love the stuff. It's almost an addiction (indeed the sugar hit I get from the milk could be addictive within the context of my otherwise low-carb, no sugar diet.)

If you want a nice milk substitute for low-carb, one solution is to mix a bit of heavy cream, water, and CMF vanilla / chocolate whey protein.

Thanks for your suggestion. Interestingly I used to use cream as a substitute, because, I guess, with the water, protein powder and fat and a blender, you have a sort of milk.

Is this better though? Surely the cream will be just as high in sugar and will certainly have more AGEs.

Heavy whipping cream has sub 1g carbohydrate per serving. It is the separated fat from milk. Longer chain fats are less easily oxidized. Less AGEs,

If you're from Australia, you will label heavy whipping cream as maybe pure cream, single cream, or double cream. It seems there is some labeling differences. Just make sure it is almost 0g carbohydrate per serving.

Edited by Skotkonung, 09 April 2010 - 05:05 AM.

[N.T.M.]

Just wondering if anyone knows if whether drinking large quantities of milk is bad.

Shamefully, I'm drinking about 2-3 litres a day, I just love the stuff. It's almost an addiction (indeed the sugar hit I get from the milk could be addictive within the context of my otherwise low-carb, no sugar diet.)

Homogenization makes it clog up your system and the pasteurization makes it very hard to digest since it depletes its enzyme content.

Succinctly put: IT'LL FUCK YOU UP.

[e Volution]

And the "low carb diet" is one of the worst ideas in human history...

I had a great chuckle at this... An 'idea' is really a concept of language, and language itself was developed on low-carb haha... Alex Libman you are demonstrating yourself to be a non-evidence based thinker (at least in regards to nutrition)... Very dangerous around here Challenge the status quo with evidence not anecdotes and flawed logic...

[e Volution]

I avoid milk (and most dairy) based on the precautionary principle. There is plenty of good reasoning to avoid it, and all its nutritional aspects can be found in meat and vegetables. I think the only good argument to be made is for full fat cream, simply because it is a very cheap source of good fats (if you buy into this whole low carb thing!). I'll admit I do eat a LITTLE bit of cheese though

[tunt01]

i love almond milk !

[ajnast4r]

You should look into A1 & A2 casein, and their differences. A2 milk (from Jerseys and Guernseys) is supposed to be healthier, especially if you have a leaky gut.

there is low a1 cows milk?

goat milk is supposed to be low a1 higher a2 but still caused exactly the same problems regular milk does for me

[rwac]

there is low a1 cows milk?

goat milk is supposed to be low a1 higher a2 but still caused exactly the same problems regular milk does for me

Oh, yes.

Holsteins are the worst offenders in this regard, and Guernseys are the best. Jerseys are supposed to be relatively good too.

I know this because certain brands of yogurt/sour cream (Greek Gods) give me stomachaches, and others don't (Brown Cow).
I later found that the good stuff was from Jerseys.

Edited by rwac, 10 April 2010 - 02:02 AM.

[Kristjan]

I'm not a big fan of dairy personally, although I have an organic yogurt from time to time and use cream or cheese in some recipes.

Full-fat dairy has been linked with a reduction in cardiovascular disease though.

http://www.nature.co...jcn201045a.html

Results: During an average follow-up time of 14.4 years, 177 participants died, including 61 deaths due to CVD and 58 deaths due to cancer. There was no consistent and significant association between total dairy intake and total or cause-specific mortality. However, compared with those with the lowest intake of full-fat dairy, participants with the highest intake (median intake 339 g/day) had reduced death due to CVD (HR: 0.31; 95% confidence interval (CI): 0.12–0.79; P for trend=0.04) after adjustment for calcium intake and other confounders. Intakes of low-fat dairy, specific dairy foods, calcium and vitamin D showed no consistent associations.

The fat in milk has a lot of goodies like fat-soluble vitamins.

Review by dr. Stephan Guynet here: http://wholehealthso...iovascular.html