Is Dairy Scary?
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Is Dairy Scary?
Milk and milk products are popularly enjoyed as a good source of calcium and vitamin D.
In contrast, critics of dairy products (for medical reasons, rather than ethical, which is another matter entirely and beyond the scope of this article) point to risks of cancer, heart disease, and—counterintuitively—osteoporosis. We’ll focus more on the former, but touch on the latter two before closing.
Dairy & Cancer
Evidence is highly conflicting. There are so many studies with so many different results. This is partially explicable by noting that not only is cancer a many-headed beast that comes in more than a hundred different forms and all or any of them may be affected one way or another by a given dietary element, but also… Not all milk is created equal, either!
Joanna Lampe, of the Public Health Sciences division, Fred Hutchinson Cancer Research Center in Seattle, writes:
❝Dairy products are a complex group of foods and composition varies by region, which makes evaluation of their association with disease risk difficult. For most cancers, associations between cancer risk and intake of milk and dairy products have been examined only in a small number of cohort studies, and data are inconsistent or lacking❞
In her systematic review of studies, she noted, for example, that:
- Milk and dairy products contain micronutrients and several bioactive constituents that may influence cancer risk and progression
- There’s probable association between milk intake and lower risk of colorectal cancer
- There’s a probable association between diets high in calcium and increased risk of prostate cancer
- Some studies show an inverse association between intake of cultured dairy products and bladder cancer (i.e., if you eat yogurt you’re less likely to get bladder cancer)
Since that systemic review was undertaken, more research has been conducted, and the results are… Not conclusive, but converging towards a conclusion:
- Dairy products can increase or decrease cancer risk
- The increase in cancer risk seems strongest when milk is consumed in quantities that result in too much calcium. When it comes to calcium, you can absolutely have too much of a good thing—just ask your arteries!
- The decrease in cancer seems to be mostly, if not exclusively, from fermented dairy products. This usually means yogurts. The benefit here is not from the milk itself, but rather from the gut-friendly bacteria.
You may be wondering: “Hardened arteries, gut microbiome health? I thought we were talking about cancer?” and yes we are. No part of your health is an island unrelated to other parts of your health. One thing can lead to another. Sometimes we know how and why, sometimes we don’t, but it’s best to not ignore the data.
The bottom line on dairy products and cancer is:
- Consuming dairy products in general is probably fine
- Yogurt, specifically, is probably beneficial
Dairy and Heart Disease
The reason for the concern is clear enough: it’s largely assumed to be a matter of saturated fat intake.
The best combination of “large” and “recent” that we found was a three-cohort longitudinal study in 2019, which pretty much confirms what was found in smaller or less recent studies:
- There is some evidence to suggest that consumption of dairy can increase all-cause mortality in general, and death from (cancer and) cardiovascular disease in particular
- The evidence is not, however, overwhelming. It is marginal.
Dairy and Osteoporosis
Does dairy cause osteoporosis? Research here tends to fall into one of two categories when it comes to conclusions, so we’ll give an example of each:
- “Results are conflicting, saying yes/no/maybe, and basically we just don’t know”
- “Results are conflicting, but look: cross-sectional and case-control studies say yes; cohort studies say maybe or no; we prefer the cohort studies”
See them for yourself:
- Osteoporosis: Is milk a kindness or a curse?
- Consumption of milk and dairy products and risk of osteoporosis and hip fracture
Conclusion: really, the jury is very much still out on this one
Summary:
- Moderate consumption of dairy products is almost certainly fine
- More specifically: it probably has some (small) pros and some (small) cons
- Yogurt is almost certainly healthier than other dairy products, and is almost universally considered a healthy food (assuming not being full of added sugar etc, of course)
- If you’re going to have non-dairy alternatives to milk, choose wisely!
That’s all we have time for today, but perhaps in a future edition we’ll do a run-down of the pros and cons of various dairy alternatives!
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Kiwi vs Lemon – Which is Healthier?
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Our Verdict
When comparing kiwi to lemon, we picked the kiwi.
Why?
A fairly straightforward one today!
In terms of macros, kiwi has more protein, carbs, and fiber, the ratio of the latter two also giving it the lower glycemic index. An easy win for kiwi here.
In the category of vitamins, kiwi has more of vitamins A, B2, B3, B9, C, E, K, and choline, while lemon has more of vitamins B1 and B6. Yes, that’s right, lemon didn’t even win on the vitamin C that it’s famous for. In any case, a clear 8:2 win for kiwi.
Looking at minerals, kiwi has more calcium, copper, magnesium, manganese, phosphorus, potassium, and zinc, while lemon has more iron and selenium. So, looking at this 7:2 win for kiwi, you might want to reconsider that “glass of lemon water to replenish minerals” trend!
None of this is to knock lemons, by the way; lemons are still a very respectable fruit, nutritionally. Probably very few people are out there eating lemons the way one might eat kiwi…
(writer’s note: I say “very few”, as once upon a time when my son was small, I remember coming into the kitchen to find he had helped himself to lemon wedges and was just eating them, so it can happen. But I also one time when he was just as small, found him drinking hot sauce directly from the bottle, so hey, he clearly already enjoyed strong flavors. Lest I seem a very inattentive mother, I’ll say in my defense that our kitchen has no real toddler-height hazards when the oven is cold, and those items were from the bottom of the fridge, so easy to access if I leave the room for a moment to grab something)
…but what we do want to say here is: if you don’t care for lemons so much, you’re not missing out. If the lemon water isn’t calling to you, you can skip it guilt-free.
In any case, do enjoy either or both, but kiwi’s the clear winner here!
Want to learn more?
You might like to read:
Top 8 Fruits That Prevent & Kill Cancer ← kiwi is top of the list! It has some cool properties, as you’ll see, killing cancer cells while sparing healthy ones.
Take care!
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Fast Like A Girl – by Dr. Mindy Pelz
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A lot of information out there when it comes to intermittent fasting is very much centered on men in the 25–35 years age range. What about the rest of us?
Our physiological needs are not the same, and it’d be foolhardy to ignore that. But what things do still stand the same, and what things would benefit from a different approach in our cases?
Dr. Pelz has our back with this book packed with information based on the best science currently out there. She gives a general overview of fasting with full consideration to the fact that we the reader may well be female or over a certain age or both. In addition, the book offers:
- Metabolic switching (the “missing key to weight loss”)
- Building a fasting lifestyle (that works with your actual life, not just on paper)
- How to time fasting according to your menstrual cycle (if you don’t have a cycle, she has you covered too)
- How to break a fast—properly (and many other hacks/tips/tricks to make fasting so much easier)
Bottom line: if you want to do intermittent fasting and want to work with rather than against your body, then this book is a fine option.
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The Squat Bible – by Dr. Aaron Horschig
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You probably know the following three things about squats:
- Squatting is great for the health in many ways
- There are many different ways to squat
- Not all of them are correct, and some may even do harm
Dr. Aaron Horschig makes the case for squats being a movement first, and an exercise second. To this end, he takes us on a joint-by-joint tour of the anatomy of squatting, so that we get it right from top to toe.
Or rather: from toe to top, since he starts with the best foundation.
What this means is that if you’ve struggled to squat because you find some discomfort in your ankles, or a weakness in the knees, or you can’t get your back quite right, Dr. Horschig will have a fix for you. He also takes a realistic look about how people’s anatomy varies from person to person, and what differences this makes to how we each should best squat.
The explanations are clear and so are the pictures—we recommend getting the color print edition (linked), as the image quality is better than the black and white and/or Kindle edition.
Bottom-line: squats are one of the single best exercises we can do for our health—but we can miss out on benefits (or even do ourselves harm) if we don’t do them well. This book is a comprehensive reference resource for making sure we get the most out of our squatting ability.
Click here to check out The Squat Bible, and master this all-important movement!
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How Beneficial Is MCT Oil, Really?
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Often derived from coconuts (though it doesn’t have to be), medium-chain triglycerides (MCTs) are trendy… But does the science back the hype?
First, the principle
MCTs are commonly enjoyed because unlike short- or long-chain fatty acids, they can be quickly broken down and either immediately converted quickly and easily into energy, or turned into ketones in the case of a surplus (in the case of true excess, however, it’ll simply be stored as fat).
Most of that involves the liver, so for anyone who wants a refresher on liver health:
How To Unfatty A Fatty Liver ← notwithstanding the title, this is also important knowledge even if your liver is healthy now—if you’d like it to stay healthy, anyway!
You can also read about the ins and outs of glycogen metabolism and the body’s energy-based metabolic processes in general (including the body’s energy processes that go on in the liver), here:
From Apples to Bees, and High-Fructose Cs: Which Sugars Are Healthier, And Which Are Just The Same?
If the liver turns the MCTs into ketones, those ketones will then be used for energy if there is insufficient glucose available (as the body will always use glucose from the blood first, if available, before moving to alternative energy sources such as ketones and/or fat reserves.)
Thus, many people look to ketones as a solution for having enough energy to function while on a very low-carb diet such as the ketogenic diet:
Ketogenic Diet: Burning Fat Or Burning Out?
…which as you’ll recall, does work for short-term weight loss, but brings long-term health risks, so should not be undertaken for long periods of time.
So, does MCT Oil help?
With regard to weight loss, the research is weak and mixed:
- Weak, because often the methodology was shoddy, often there are many factors not controlled-for, and often the sample sizes were small (and also, RCTs by their very nature tend to be quite short-term (often 6, 8, or 12 weeks), whereas heavy reliance on ketones from MCTs may fall into the same long-term problems as the ketogenic diet in general).
- Mixed, because the results varied widely (probably because of the aforementioned problems).
Rather than pick at individual studies, let’s look at this review and meta-analysis of 13 studies, with a combined sample size of 749 people (so you can imagine how small the individual RCTs were):
❝Compared with LCTs, MCTs decreased body weight (-0.51 kg [95% CI-0.80 to -0.23 kg]; P<0.001; I(2)=35%); waist circumference (-1.46 cm [95% CI -2.04 to -0.87 cm]; P<0.001; I(2)=0%), hip circumference (-0.79 cm [95% CI -1.27 to -0.30 cm]; P=0.002; I(2)=0%), total body fat (standard mean difference -0.39 [95% CI -0.57 to -0.22]; P<0.001; I(2)=0%), total subcutaneous fat (standard mean difference -0.46 [95% CI -0.64 to -0.27]; P<0.001; I(2)=20%), and visceral fat (standard mean difference -0.55 [95% CI -0.75 to -0.34]; P<0.001; I(2)=0%).
No differences were seen in blood lipid levels.
Many trials lacked sufficient information for a complete quality assessment, and commercial bias was detected.❞
So, if we’re going to take those numbers at face value, that means a net weight loss, over the course of the trial period, was…
*drumroll*
0.51kg (that’s about 1 lb).
To put that into perspective, if you did nothing else but pee 1 cup of urine before getting weighed, you’d register as having lost 0.25kg (or about ½ lb) by virtue of the bathroom trip alone.
Here’s the paper:
What about cholesterol and heart health?
With regard to cholesterol, MCT oil is touted as improving blood lipids, which means lowering LDL and increasing HDL (within a safe range, anyway).
You’ll remember that the above review concluded “No differences were seen in blood lipid levels”.
It may again be a case of individual studies cancelling each other out. For example…
This study found that it improved lipids in 40 young women as part of a calorie-controlled interventional diet:
This study found that it worsened lipids in 17 young men, worse even than taking an equivalent amount of sunflower oil:
In short, it’s a gamble.
It may be good for insulin sensitivity, though
This one seems to be specific to people with type 2 diabetes. The paper heading says it all, but we include the link in case you want to know the details (the short version is, it improved insulin sensitivity in diabetic subjects only (not others), and didn’t affect anything else that was measured:
The sample size was small (20 people total, of whom 10 had diabetes), and the next study was with 40 people, this time moderately overweight and all with type 2 diabetes:
Want to try some?
We don’t sell it, but here for your convenience is an example product on Amazon 😎
Enjoy!
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Eye Exercises That Measurably Improve Your Vision
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Our eyesight, like most of the rest of our body’s functions, will decline if not adequately maintained. Modern lifestyles see most of us indoors for most of the day (which means a reduced maximum focal length) and often looking at screens (even further reduced focal length), which means that part of our eyes responsible for focus will tend to atrophy and wither. And if we want to see something better, we adjust the settings instead of adjusting our eyes. However, it is perfectly possible to recover our clear youthful vision:
See the results for yourself (and see them clearly!)
The exercises that gave him the results he showed between the two tests, are:
- Blink for 30 seconds
- Focus on something in front and (keeping your focus on that stationary point) move your head left & right, upwards & downwards, and diagonally
- Take a break and blink for 30 seconds
- Keep your head still while you move your eyes left & right, upwards & downwards, and diagonally
- Focus on something in front while you move move your head left & right, upwards & downwards, and diagonally
This should temporarily improve your vision immediately, because of what has been going on in the capillaries in and around your eyes, but sustained results require sustained (i.e. daily) practice. This is because the vasculature is only part of the mechanism; it’s also a matter of improving the muscles responsible for focusing the eyes—and like any muscles, it’s not a case of “do it once and enjoy the results forever”. So, even just 2–3 minutes each day is recommended.
For more on all of this plus a visual demonstration, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
Are Your Glasses Making Your Eyesight Worse?
or, if you are very serious about having excellent vision for life:
Vision for Life, Revised Edition – by Dr. Meir Schneider ← this one’s a book, and a very good one at that
Take care!
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Hate salad or veggies? Just keep eating them. Here’s how our tastebuds adapt to what we eat
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Do you hate salad? It’s OK if you do, there are plenty of foods in the world, and lots of different ways to prepare them.
But given almost all of us don’t eat enough vegetables, even though most of us (81%) know eating more vegetables is a simple way to improve our health, you might want to try.
If this idea makes you miserable, fear not, with time and a little effort you can make friends with salad.
Why don’t I like salads?
It’s an unfortunate quirk of evolution that vegetables are so good for us but they aren’t all immediately tasty to all of us. We have evolved to enjoy the sweet or umami (savoury) taste of higher energy foods, because starvation is a more immediate risk than long-term health.
Vegetables aren’t particularly high energy but they are jam-packed with dietary fibre, vitamins and minerals, and health-promoting compounds called bioactives.
Those bioactives are part of the reason vegetables taste bitter. Plant bioactives, also called phytonutrients, are made by plants to protect themselves against environmental stress and predators. The very things that make plant foods bitter, are the things that make them good for us.
Unfortunately, bitter taste evolved to protect us from poisons, and possibly from over-eating one single plant food. So in a way, plant foods can taste like poison.
For some of us, this bitter sensing is particularly acute, and for others it isn’t so bad. This is partly due to our genes. Humans have at least 25 different receptors that detect bitterness, and we each have our own genetic combinations. So some people really, really taste some bitter compounds while others can barely detect them.
This means we don’t all have the same starting point when it comes to interacting with salads and veggies. So be patient with yourself. But the steps toward learning to like salads and veggies are the same regardless of your starting point.
It takes time
We can train our tastes because our genes and our receptors aren’t the end of the story. Repeat exposures to bitter foods can help us adapt over time. Repeat exposures help our brain learn that bitter vegetables aren’t posions.
And as we change what we eat, the enzymes and other proteins in our saliva change too. This changes how different compounds in food are broken down and detected by our taste buds. How exactly this works isn’t clear, but it’s similar to other behavioural cognitive training.
Add masking ingredients
The good news is we can use lots of great strategies to mask the bitterness of vegetables, and this positively reinforces our taste training.
Salt and fat can reduce the perception of bitterness, so adding seasoning and dressing can help make salads taste better instantly. You are probably thinking, “but don’t we need to reduce our salt and fat intake?” – yes, but you will get more nutritional bang-for-buck by reducing those in discretionary foods like cakes, biscuits, chips and desserts, not by trying to avoid them with your vegetables.
Adding heat with chillies or pepper can also help by acting as a decoy to the bitterness. Adding fruits to salads adds sweetness and juiciness, this can help improve the overall flavour and texture balance, increasing enjoyment.
Pairing foods you are learning to like with foods you already like can also help.
The options for salads are almost endless, if you don’t like the standard garden salad you were raised on, that’s OK, keep experimenting.
Experimenting with texture (for example chopping vegetables smaller or chunkier) can also help in finding your salad loves.
Challenge your biases
Challenging your biases can also help the salad situation. A phenomenon called the “unhealthy-tasty intuition” makes us assume tasty foods aren’t good for us, and that healthy foods will taste bad. Shaking that assumption off can help you enjoy your vegetables more.
When researchers labelled vegetables with taste-focused labels, priming subjects for an enjoyable taste, they were more likely to enjoy them compared to when they were told how healthy they were.
The bottom line
Vegetables are good for us, but we need to be patient and kind with ourselves when we start trying to eat more.
Try working with biology and brain, and not against them.
And hold back from judging yourself or other people if they don’t like the salads you do. We are all on a different point of our taste-training journey.
Emma Beckett, Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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