The Vegan Bunny has kindly written a post for me to share.
Often, you’ll hear someone say, forlornly, that they can’t have some dish due to “lactose intolerance”. Such a seemingly small fraction of the population carries this aversion, it is assumed. But that would be an incorrect assumption.
Mammals, before and briefly during the weaning period, all produce lactase. Lactase is an enzyme that breaks down the dairy sugar, lactose, so that baby mammals can process this carbohydrate in their mothers’ milk.
However all mammals, with the exception of [some] humans, stop producing the enzyme after the weaning phase. This is due to the fact it is unnecessary, as they progress onto a diet of solids to meet their nutritional requirements.
Roughly 30% of the human population has exhibited this genetic anomaly known as “lactase persistence”, where their bodies continuously produce lactase after the weaning phase and long into adulthood.
I recall my remaining disconnect, even as a vegan, when I began reading into “lactose”. As someone that hasn’t consumed dairy [or animals] for years, it still immediately hit this chord of relativity to COW’S milk: That our bodies perhaps produce such an enzyme, not for the fundamental nutrition from our mothers during the weaning period but in correlation to the fundamental nutrition of a baby calf’s mother, that is stolen. That the milk we consume must arise from outside, interspecies source. Obviously, this isn’t the case, as humans were never meant to consume cow’s milk, rather the breast milk of humans during vital years of brain development.
Back to the evolution of “lactase persistence” —
Coincidentally, this mutation is linked back to the years of introduction to dairy-bearing livestock (i.e. animals not here for us, that we erroneously exploit). This is merely an adaptation in human genetics: so that our bodies could handle the ingestion and digestion of a carbohydrate the adult human is not meant to consume after unlatching from the teet. Certainly not from the inflamed, somatic-celled-oozing udder of a cow.
Furthermore, scientists examined 8 other skeletons, from 5800-5200 B. C.E,, to establish the correlation — as another hypothesis suggested this mutation had no bearing on the era (dairy-livestock production) it can be traced back to. Their research found none of the skeletons possessed the genetic variant commonly associated with lactase persistence. It was concluded this mutation began as a result of cultural factors, only; not from the human body requiring fluid from another animal for optimal survival and health.
When we look at the studies, it’s also evident milk doesn’t do the body good, as the line we’re so often fed insists. There’s countless studies and research into the effects of dairy — and would be even more if the dairy industry didn’t face ramifications from such honesty, and didn’t sway such information from getting into the hands’ of the public.
Milk creates an acidic ash that our body has to neutralize, as human blood must maintain a specific, unwavering ph. And our tissues and fluid in our body function optimally and heal when possessing a more alkaline ph. Most disease, infections and microbes actually root down, burgeon and proliferate in an acidic environment, in humans. Due to this, our bodies occasionally leech phosphate and calcium (the two vital components for bone strength and growth) from the bones to neutralize the acidity. This phenomenon is also reiterated in all aspects of animal protein consumption; meat, dairy, eggs, etc.
Even the Physicians Committee has admitted such:
“Animal protein—in fish, poultry, red meat, eggs, and dairy products—tends to leach calcium from the bones and encourages its passage into the urine. Plant protein—in beans, grains, and vegetables—does not appear to have this effect.”
A university in Sweden also discovered a correlation to dairy consumption and higher mortality rates. They also discovered not only was there no reduction in bone fractures, rather, the more frequent dairy consumption, the more prone to fractures the participants were.
In an attempt to not create a mountain of words out of a molehill of words, I’ll wrap this post up. It’s easy to make the assumption veganism is more ethically sound than nutritionally/scientifically sound, but this is quite the fallacy.
A diet void of animal protein should provide for you more benefits than the Standard American Diet (SAD), and encompass all the nutrients that the human body needs. When we factor in its gentleness on a decaying, damaged environment and world; the moral obligation to our fellow animals and humans, it becomes less of a choice to turn to and more of an innate way of life humans are born into and turn away from.
British Medical Journal, published results of the Swedish University’s peer-reviewed study on milk consumption: