Breakfast and cow’s milk: A history of industrial colonization

Breakfast and cow’s milk: A history of industrial colonization. Cow’s milk is a suspect and conflicting food and does not belong to our traditional culture.

How did you have breakfast in ancient times?

Breakfast or first meal of the day, as we know it today, was implemented with the industrial revolution. When the working hours started early in the morning and he did not return home until well into the afternoon.

In ancient times lunch or lunch was more frequent mid-morning. It was usual to eat only one or two meals a day. Nor was there any more and often it was time to find the “daily bread.”

Eating habits have been molded with some ease and have often been related to the circumstances that have surrounded them. But all possibilities fit and this has happened in the different civilizations that have preceded us.

What is the most appropriate time for breakfast?

In the Mediterranean area in general, dinner is late and many people have no appetite to get up. It seems reasonable to delay mid-morning lunch the first breakfast of the day. In the Atlantic area of ​​Anglo-Saxon influence (it is cold and it gets dark early) you have dinner early and have breakfast when you wake up with a powerful snack.

Since the possibilities are varied, each family should establish a suitable time for breakfast according to their own circumstances. Usually it quickly establishes itself as a consolidated habit.

Skipping the first hour of the morning for breakfast is only harmful to the industry developed around breakfast, which would see its source of income disappear.

How do you have breakfast today?

As if by magic in approximately 50 years, we have gone from lunch to the rest of the food we had left the day before to establish the breakfast offered by the flourishing industry created for this purpose.

Drinking cow’s milk + cocoa + butter or jam + cereals (biscuits or breakfast cereals or industrial pastries), is the breakfast that has been set today and that most families take with slight variations.

That a food pleases you and is palatable to you, does not mean that it is healthy and that it is well assimilated by your body.

How was cow’s milk introduced?

I still remember, just over 50 years ago when we were offered a glass of powdered milk at school recess. It was the first landing of cow’s milk with the Marshall plan and the teacher explained that it would help us grow a lot and have very strong bones.

Now after many years, I have understood that there was a powerful marketing campaign to sell a product that had surpluses to trade. It was an interested gift! Cow’s milk is not a food product of the Mediterranean Diet! Cow’s milk belongs and is characteristic of the Atlantic Diet!

How were dairy products taken?

Before the Marshall plan, only goat’s milk was consumed in the rural area and scarcely in the urban environment, since its distribution as fresh milk was not yet possible, so that with most of the milk production the cheese was made from Goat and sheep.

A Spanish saying said: «One cheese a year and for every day of the year». Referring to the small daily consumption that allowed the cheese to last long before it ran out.

The yogurt arrived much later in our area, it was sold only in pharmacies and then it became popular and distributed by shops. In areas of the eastern Mediterranean, its consumption has always been part of the traditional culture.

Misselwitz et al. Lactose intolerance in the eastern hemisphere

Is eating cow’s milk healthy?

In Africa and Asia, the consumption of cow’s milk is tolerated very badly, immediately causing digestive discomfort, so it has not been possible to export to these countries as desired.

In the Mediterranean area, lactose tolerance ranges from 30-50% of the population. Many people have to drink lactose-free milk or not drink it. (See this study)

Cow’s milk proteins are the first cause of childhood allergy and are suspected of overloading the immune system and altering the inflammatory system. Hydrolyzed milks (treated by enzymatic hydrolysis) are being proposed for infants and children with a history of atopy (eczema, rhino-conjunctivitis, asthma, etc.), with digestive discomforts or intolerances and even for the entire child population.

The fats of cow’s milk are also in question and many authorities in the field recommend taking it skimmed or semi-skimmed, that is, without fats.

In short, it is a highly conflictive food and suspected of producing many nutritional problems, especially in families that belong to the Mediterranean area.

 If we don’t have analytical tests, what can we do?

In several studies ( childhood asthma , recurrent colds ) and doctoral thesis ( studies ) that we have carried out in children with the usual and recurrent diseases that we see in the pediatric consultation, the application of a healthy diet and the suppression of cow’s milk (not of its fermented derivatives: cheese and yogurt), has given us very satisfactory results.

We don’t have analytical data that let us know if we assimilate cow’s milk well. We do not mean if we tolerate it, or if we like it, since it shows with the naked eye.

We refer to whether we have enzymes capable of digesting it properly, that transform it into simple amino acids or if on the contrary we are not able to break the protein chains and give rise to poly-peptides that cause immune and inflammatory problems.

We know that we lack lactose to digest lactose, but are we also lacking proteases to digest proteins?

Triggers and primary cause

How are infectious diseases triggered? Are microbes the initial cause or are they the result of a bad defense of the organism?

We believe that viral and bacterial infections are the triggers or secondary causes, but the underlying disorder is related to the bad defensive response of the organism.

Immune and inflammatory mechanisms have not been taken into account

Traditionally infectious diseases have been linked to microorganisms and the usual treatment has been based on antibiotics, analgesics and anti-inflammatories.

The defensive mechanisms of the organism have not been taken into account. The immature infantile immune system is overloaded and the inflammatory system is hyper-reactive, which causes the mucous membranes to swell against banal processes that usually should not cause inflammation.

This is easily seen in childhood asthma , where the presence of a banal virus causes intense bronchial hyper-reactivity, with exaggerated coughs that cause vomiting, and broncho-spasm with narrowing of the airway.

Our defensive and inflammatory system is altered.

A good diet adapted to our assimilative abilities is essential to have a good defensive response.

So I give cow’s milk for my son’s breakfast?

If your family belongs to the Mediterranean area you should be very careful with cow’s milk. It is probably the primary cause of most childhood illnesses seen in primary care.

If you tolerate cow’s milk well and do not have recurrent inflammatory and immune diseases, go ahead. Surely you belong to the group of Europeans who assimilate cow’s milk well.

If your children have health problems, and we are referring to the diseases that are usually filled by pediatric offices: recurrent colds, childhood asthma, otitis, rhino-sinusitis, nasal obstruction, enlarged tonsils and vegetations, oto-tubaritis, constipation, tummy aches, headaches, etc.

In this case you will have to do a cow’s milk elimination test for a few months until we can verify its clinical effects. In our experience it is very spectacular and it is checked in a few weeks, but you must accompany it with a healthy diet.

Follow the Traditional Mediterranean Diet

We are asking you only to follow our Traditional diet, the Mediterranean Diet, in which the consumption of cow’s milk is not characteristic. The Decalogue of the Mediterranean Diet details that dairy products should be given, mainly yogurt and cheese, and I would add that preferably goat and sheep.

You should visit a @ Dietitian-Nutritionist or a @ nurse who has extensive nutritional knowledge and is up to date. Unfortunately, industrial pressure has reached all levels, also official medicine.

On another occasion we will talk about other products that have colonized children’s breakfast, such as breakfast cereals, industrial pastries, cookies, sugary dairy products, butters and margarines, etc.

As the issue of cereals and industrial pastries is very well exposed by nutritionists and pediatricians on the internet, I put a series of links to broaden the subject.

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