Got Milk?

I hope not.

It’s all over the news. The radiation from the Japanese Fukushima nuclear meltdown is spreading world wide—and has been found in our milk. The levels of Iodine 131 alone have been reported to be 300% higher than maximum. But what about the other radioactive elements that could be in milk—a primary food source of calcium that many Americans depend upon for building strong teeth and bones.

First off, it’s strange to me that nobody is talking about Strontium 90—the most hazardous of all radiation elements to the bones and teeth. It sticks around in the environment for a good 28 years continually releasing its radioactive particles.

It is especially bone-seeking due to its close resemblance to calcium. Strontium 90 settles on vegetation and then can become incorporated into the meat, bone, and milk of animals that graze on grass. And that means it may soon find its way into cheese and other dairy products like sour cream, yogurt, and kefir.

So, what can you do about it, and how do you protect your little ones?

First off, keep in mind the following:
• You and your family can get the calcium you need without dairy. In Asia and Africa, where milk products are not included in the diet, the incidence of osteoporosis is negligible, while in Europe and North America—where milk and milk products are heavily consumed—osteoporosis is reaching epidemic proportions.

• Milk has nearly ten times more calcium than magnesium, which puts yet another strain on your body’s ability to absorb calcium. Magnesium helps calcium absorption, but too much calcium interferes with the absorption of magnesium. Magnesium reduces the need for calcium, but calcium increases the body’s need for magnesium.

• There are better sources of calcium than milk. More calcium can be found in a cup of cooked collard greens than 1 cup of milk. Three tablespoons of whole sesame seeds provide about 300 mg of calcium—the equivalent of 1 cup of whole, skim, or buttermilk!

• Nuts and seeds (especially high calcium and magnesium almonds) make great milk substitutes. Here is a do-it-yourself recipe for making sesame milk that was handed down to me from Dr. Hazel Parcells, the grande dame of nutrition—who lived to be 106! You will need 4 oz of hulled, whole sesame seeds and about 28 ounces of water. Add enough water to cover the blades of the blender and add the seeds. Start the blender on the lowest speed until seeds are well-mixed and increase the speed as you add more water and the seeds become completely crushed. Keep adding water until the container is filled up which will make a thick milkshake-like consistency—about 1 quart. You can add about 4 tablespoons of Fat Flush Whey Protein powder and ¼ tsp salt. Continue to blend until the whey is thoroughly mixed.

This basic recipe can be used for many different types of seeds and nuts. I like the sesame seeds in particular because the seed is nearly 50% protein and can raise the blood platelet count due to their Vitamin T content.

Other milk substitutes include So Delicious Dairy-Free Coconut Milk, Pacific Natural Foods Almond Milk, and Rice Dream Rice Drink (classic). But, these don’t supply the blood building ability of the humble sesame.

For more calcium support, take at look at Osteo-Key, which not only stops bone loss, but also promotes bone regeneration. It contains the best absorbed source of calcium—MCHA—along with a whole team of bone-building elements, including Vitamin K1 and two forms of Vitamin K2. K1 promotes higher bone density, while K2 has the unique ability to strengthen bones by cleaning calcium out of the arteries and depositing it into the bones. It’s a fantastic and effective calcium supplement that provides the recommended levels to protect against osteoporosis.

-Dr. Ann Louise Gittleman, Edge on Health, April 14, 2011