Dairy: good or bad for humans?

PS

Paul Saladino1h 12m · 2023-05-16

Claims Made

139

Claims Supported

122

Support Rate

88%

Support rate

122 of 139 claims supported

122 supported17 partial / not

Claims from this content

122

Well SupportedRaw milk consumption is associated with lower rates of asthma, eczema, and allergies in children.Well SupportedRaw milk from cows or goats is beneficial for children after breastfeeding, and studies associate raw dairy consumption with lower rates of asthma, eczema, and allergies.Well SupportedRaw A2/A2 milk from Jersey or Guernsey cows is better tolerated by some individuals than A1/A2 milk.Well SupportedPhytic acid in oats can inhibit the absorption of divalent cations like calcium, iron, and magnesium when consumed with other foods.Well Supported

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Many individuals with lactose intolerance can digest lactose after consuming raw milk over time.

Well SupportedIndividuals who cannot tolerate lactose from raw dairy can consume fermented dairy products like yogurt, cheese, or kefir, where lactose is largely broken down.

Well SupportedConsuming wheat and beans with zinc sources like oysters significantly lowers zinc absorption.

Well SupportedLiver and heart are the best sources of riboflavin, while egg yolks and whites provide some, and muscle meat has very little.

Well SupportedPaul Saladino prefers raw milk and will not consume non-raw milk because it has previously triggered his autoimmune disease and eczema.

Well SupportedColostrum is a beneficial supplement for individuals who tolerate dairy and are interested in immunoglobulin-rich colostrum, particularly for those with GI issues.

Well SupportedThe 'Skin Hair and Nails' supplement from Heart and Soil contains trachea, cartilage, bone marrow, and liver for skin, hair, and nails.

Well SupportedDiscontinuation of almond milk resolved genitourinary and urinary metabolic disturbances in children with hyperoxaluria.

Well SupportedSome African tribes traditionally consume raw milk, sometimes combined with blood.

Well SupportedColostrum contains unique peptides like TGF alpha and beta, and colostridin, which have numerous health benefits.

Well SupportedColostrum is at least three times more effective than flu vaccination for preventing flu and is cost-effective.

Well SupportedA2 dairy may be less immunogenic than A1 dairy because A1 casein breaks down into beta-caseinorphin-7, associated with autoimmunity.

Not SupportedPlant-based milks like almond and oat milk may contain undesirable additives such as seed oils, carrageenan, and gums.

Well SupportedColostrum, alone or with the probiotic Bifivir, may be as effective as or better than flu vaccination for improving outcomes.

Well SupportedColostrum is a nutrient-rich fluid containing immune growth factors, tissue repair factors, and antimicrobial components.

Well SupportedPlant seeds like almonds can cause digestive issues and nutrient deficiencies due to phytic acid and oxalates.

Well SupportedRaw milk contains the lactase enzyme and unique nutrients, and is more nutritious than pasteurized and homogenized milk.

Well SupportedDespite lower bioavailability, high magnesium concentration in some plant foods can provide twice the amount from animal foods.

Well SupportedFermenting oatmeal in warm water with an acidic substance for multiple days can significantly decrease saponins, pesticides, heavy metals, and phytic acid.

Well SupportedObservational evidence does not support the hypothesis that dairy fat contributes to obesity or cardiometabolic risk; higher intake is associated with lower obesity risk.

Well SupportedDairy consumption may have potential benefits for many cancers in healthy individuals.

Partially SupportedThe protective effect of raw milk against asthma in children may be attributed to its whey protein fraction.

Partially SupportedThe NCAA's ban on colostrum suggests it may improve recovery, competitive advantage, or strength and muscle building.

Partially SupportedDairy fat is an unrivaled source of unique fat-soluble vitamins and fatty acids for humans.

Partially SupportedMilk from animals other than cows (goats, buffalo, camels) is naturally A2.

Partially SupportedMultiple peer-reviewed randomized placebo-controlled trials in humans have shown benefits from colostrum supplementation, with effective doses as low as 1-2 grams.

Partially SupportedStudies suggest that as little as 400 milligrams of freeze-dried colostrum may be as effective as or superior to vaccinations against certain viral infections.

Partially SupportedFeeding cows predominantly grains can lead to subacute ruminal acidosis, potentially compromising milk quality and increasing the likelihood of pathogenic content.

Partially SupportedCow's milk is nutritionally superior to plant-based milks which can contain phytic acid, oxalates, and digestive enzyme inhibitors.

Partially SupportedConsuming dairy products is beneficial for human health and superior to plant-based milk alternatives.

Partially SupportedWhen including dairy, preference should be given to raw milk, cheese made from raw dairy, and kefir fermented from raw milk.

Partially SupportedCheese labels indicating 'pasteurized milk' mean the milk has been heated, while 'raw' or 'fresh milk' indicate unpasteurized milk.

Partially SupportedGoat's milk and sheep's milk contain less lactose than cow's milk.

Partially SupportedAnimal foods, particularly liver, heart, and meat, are nutrient powerhouses and easy to obtain essential nutrients from.

Partially SupportedPlant seeds are defended with chemicals because they are crucial for the plant's DNA propagation.

Partially SupportedDairy consumption appears to be beneficial for metabolic health, obesity, and cardiovascular disease.

Partially SupportedHistorically, dairy consumed by various cultures was raw, and cows may have been of the A1 or A2 genetic lineage.

Partially SupportedCirculating trans palmitoleic acid, a marker for dairy intake, is associated with lower insulin resistance, less atherogenic dyslipidemia, and lower incident diabetes.

Partially SupportedConcerns about IGF-1 elevation from milk consumption are overblown, as IGF-1 is a beneficial growth signal for humans.

Partially SupportedObservational studies suggest that dairy consumption is beneficial for humans.

Partially SupportedMaintaining a calcium-phosphorus balance in the diet is important for overall health.

Partially SupportedIntentionally focusing on nutrient intake and avoiding anti-nutrients like phytic acid can improve overall health.

Partially SupportedIn the late 1800s and early 1900s, milk quality in the US was low due to factors like feeding cows alcohol production remnants, which pasteurization helped address.

Partially SupportedMilk intake is associated with a lower risk of colorectal and bladder cancer.

Partially SupportedMilk fat biomarkers like trans-palmitoleic acid are associated with a lower risk of heart attack.

Partially SupportedAnimal products, particularly liver and heart, are the best sources of riboflavin.

Partially SupportedRiboflavin (vitamin B2) is an often overlooked and commonly deficient nutrient, particularly in individuals not consuming animal products.

Partially SupportedA2 milk is preferred over A1 milk for human consumption due to potential negative effects associated with A1 beta-casein breakdown products.

Partially SupportedRaw milk yogurt can be a healthy part of the human diet.

Partially SupportedMaintaining a balance between calcium and phosphorus intake is important, especially for strict carnivores who may need to supplement calcium.

Partially SupportedIn post-menopausal women with low total fat intake, greater saturated fat intake is associated with less coronary atherosclerosis progression, while carbohydrate intake is associated with greater progression.

Partially SupportedRiboflavin can act as an allosteric modulator of the MTHFR enzyme, potentially restoring its native function in individuals with the 677c to T polymorphism at approximately 3mg per day.

Partially SupportedKefir has more diverse bacterial and eukaryotic strains and is fermented longer at room temperature compared to yogurt.

Partially SupportedColostranin from sheep colostrum improved or stabilized Alzheimer's disease in a double-blind placebo-controlled trial.

Partially SupportedWomen who consumed more dairy had less progression of cardiovascular disease in one observational study.

Partially SupportedDairy products have been shown in multiple studies to be anti-inflammatory and beneficial to humans.

Partially SupportedA 16-ounce serving of raw milk provides 77% of the daily recommended allowance for riboflavin (vitamin B2), which is crucial for methylation, mental health, and energy production.

Partially Supported16 ounces of raw, full-fat milk provides 125% of the daily recommended allowance for vitamin B12.

Partially SupportedSeed-based plant milks can contain anti-nutrients like phytic acid.

Partially SupportedDesiccated organ supplements, when freeze-dried at low temperatures and tested, offer a safe way to consume organ nutrients.

Partially SupportedColostrum provides immune, healing, athletic recovery, and gut benefits.

Partially SupportedAdding colostrum to vaccination improved outcomes and was cost-effective in preventing flu episodes.

Partially SupportedIncluding some colostrum in the diet may be beneficial for humans.

Partially SupportedOne glass of raw milk contains a good amount of vitamin B6 (pyridoxine), which is important for methylation.

Partially SupportedReincorporating dairy into the diet can improve overall health, potentially enhancing longevity, strength, and recovery, and balancing calcium and phosphorus levels.

Partially SupportedOne glass of raw milk contains 77% of the RDA for riboflavin.

Partially SupportedRaw milk is a good source of riboflavin (vitamin B2), which is critical for methylation, mental health, and energy production.

Partially SupportedSaturated fat intake is not associated with worsening of cardiovascular disease.

Partially SupportedGrass-fed tallow can be applied to wounds to provide natural vitamin D for collagen healing.

Partially SupportedIf experiencing issues with milk, consider raw A2 milk, kefir, low-temperature yogurt, raw cheese, goat milk, A2 sheep's milk, camel's milk, or A2 cow's milk.

Partially SupportedDrinking raw milk may help humans develop the ability to metabolize lactose more easily.

Partially SupportedThe trans fats in raw milk, such as conjugated linoleic acid (CLA), are not harmful and may have positive effects.

Partially SupportedPhosphorus is an important nutrient for humans as a component of ATP.

Not SupportedA1 beta-casein may be more inflammatory and problematic for humans than A2 beta-casein, with potential links to type 1 diabetes and ischemic heart disease.

Partially SupportedBovine colostrum can be used to treat or prevent gastrointestinal infections and may bind harmful proteins in the gut.

Partially SupportedColostridin, a component of colostrum, has been studied in Alzheimer's disease patients and appeared to improve mental capacity outcomes.

Partially SupportedThere is no association between milk consumption and obesity or other metabolic issues in humans.

Partially SupportedGrass-fed colostrum, taken at a dose of six capsules three times a day, reportedly resolved severe bronchitis symptoms within two days for one individual.

Partially SupportedDivalent cations like zinc, magnesium, selenium, and calcium are essential for human life.

Partially SupportedThere is a potential beneficial association between full-fat dairy intake and cardiovascular mortality that requires further assessment.

Partially SupportedThere is not a strong association between dairy consumption and prostate cancer in humans.

Not SupportedSaturated fat, including that found in milk and butter, is not inherently negative for human health.

Partially SupportedA1 beta-casein from A1 milk has been shown in rodents to increase gastrointestinal transit time, dpp4 production, and myeloperoxidase levels compared to A2 beta-casein.

Partially SupportedMilk consumption was evolutionarily favored in humans due to a lack of defense chemicals and genetic adaptations like lactase persistence.

Partially SupportedCeramic baby bottles with milk residue indicate humans have used milk for infants for millennia.

Partially SupportedMethylation is crucial for detoxification, hormone regulation, neurotransmitter formation, and DNA synthesis, with riboflavin, folate, B12, and B6 being critical components.

Partially SupportedInsulin-like growth factor 1 is a beneficial hormone.

Partially SupportedThe consumption of milk likely led to the development and selection of the lactase persistence gene in humans.

Partially SupportedBalancing calcium and phosphorus intake is beneficial, especially with high-phosphorus diets from meat.

Partially SupportedAdequate dietary calcium intake is beneficial for humans, potentially protecting gastrointestinal health and supporting energy metabolism.

Partially SupportedThe lactase persistence allele indicates that milk consumption was a positive selective force in human evolution.

Not SupportedGrains, nuts, seeds, and beans are plant seeds that the speaker advises against consuming.

Partially SupportedA1 milk consumption may be associated with increased risk of type 1 diabetes due to beta-casein-7's opioid properties causing immunosuppression.

Partially SupportedDairy fat and butter consumption may be protective for humans.

Partially SupportedMilk and its components are valuable for humans, with historical evidence of milk consumption dating back thousands of years.

Partially SupportedIntake of milk and dairy products may protect against prevalent chronic diseases and has few reported adverse effects.

Partially SupportedConsuming raw food products carries a risk of contamination.

Partially SupportedHeating milk above 160°F during pasteurization denatures whey protein, potentially losing its beneficial effects.

Partially SupportedOne glass of raw milk provides 520mg of calcium and 50mg of magnesium.

Partially SupportedCalcium is essential for energy regulation as a cofactor for key enzymes in the Krebs cycle.

Partially SupportedConsumption of full-fat dairy and fermented milk products is associated with a lower risk of cardiovascular mortality.

Partially SupportedDairy is the most recent addition to the human diet, termed an 'animal-based diet'.

Partially SupportedOverall intake of dairy products is not associated with mortality in Australian adults.

Partially SupportedA 16-ounce serving of raw, full-fat milk provides 336 calories, 17g protein, 30g carbohydrates, and 17g fat.

Partially SupportedRaw A2 milk is the best human milk option, followed by low-temperature pasteurized A2 milk.

Partially SupportedLactose is a beneficial sugar found in milk and whole foods for humans.

Partially SupportedMilk is a nutritious food containing important nutrients that would have supported human health throughout history.

Partially SupportedOne glass of milk contains 20% RDA of potassium, 11% of selenium, and 15% RDA of zinc.

Partially SupportedCamel milk has unique antidiarrheal properties and may benefit children with autistic traits or Crohn's disease.

Partially SupportedPaul Saladino consumes significant dairy and has average or below-average IGF-1 levels.

Partially SupportedDairy and grains have been in the human diet for approximately 8,000 to 10,000 years.

Partially SupportedDairy consumption can lead to the formation of beta-caseomorphins.

Partially SupportedMilk is a unique source of calcium that is difficult to obtain easily from other animal foods.

Partially SupportedThere is no association between milk and dairy products and increased all-cause mortality.

Partially SupportedNutrients found in dairy are not present in plant-based milks or are added as synthetic forms.

Partially SupportedmTOR and IGF-1 are beneficial growth signals essential for human health, vitality, fertility, strength, and resilience.

Partially SupportedMaintaining muscle mass through adequate protein intake and dairy consumption is crucial for healthspan, performance, and resilience.

Partially SupportedYogurt that is heated too much during production can become essentially a pasteurized dairy product.