Experts are sounding the cowbell about the potential dangers of non-dairy milk.
Cow’s milk consumption in America has declined drastically in recent years as consumers gravitate toward plant-based milk for health reasons, have dairy intolerances, and have ethical concerns about animal abuse in modern dairy farming practices.
However, some ingredients in these alternatives may be more harmful than milk.
While they may be lower in fat and calories than cow’s milk, Research has proven that plant-based options are not always nutritionally equal to what comes from a dairy farm. About a third of plant-based milks have sugar levels similar to strawberry or chocolate milk.
However, there is a perception that plant-based means health-conscious, even though many of these dairy products contain additives and emulsifiers that qualify them as ultra-processed foods (UPF).
Emulsifiers, which include gelatin, whey protein, xantham gum, and carboxymethylcellulose, are commonly added to nondairy milk to prevent separation and create a smooth, creamy texture.
Ultra-processed foods are destructive to the microbial system and many experts believe that excessive exposure to UPFs is partly to blame for the increased rate of colon cancer in young adults.
A shocking 20% of colorectal cancer cases in 2019 were detected in people younger than 55, up from 11% in 1995.
Alarmingly, this younger demographic tends to be diagnosed at later stages of the disease, making it more difficult to treat and cure, according to documents that expect colon cancer to cause about 53,000 deaths in the US this year.
Past research has linked the dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 to colon cancer in rats. These additives are said to alter gut bacteria and promote gut inflammation. Chronic inflammation has been proven to damage DNA and increase the risk of cancer.
A separate study from 2021 found that when introduced to a colony of bacteria similar to those found in the human gut, emulsifiers cause the bacteria to die or become compromised.
Our gut microbiome – the collection of bacteria, viruses and fungi in our digestive system – is believed to play a key role in the development and progression of colorectal cancer.
Research has suggested that bacteria in the gastrointestinal tract play an important role in fighting cancer – and that disrupting it can make colorectal cancer more likely.
Dr. Maria Abreu, a professor of medicine, microbiology and immunology at the University of Miami, made headlines last year when she voiced her doubts. that chemicals and bacteria in processed food are causing gut enzymes to flare up, leading to inflammation and, possibly, cancer.
“Even foods that we think are good for us can be a problem,” Abreu explained. “Things like emulsifiers that are added, things that are creamy, you know, fat-free yogurts and all those things, can really change the gut microbiome very profoundly.”
And it’s not just the additives and emulsifiers that make plant-based milk a cause for concern, but also the blood sugar spikes they can create.
Jessica Cording, a registered dietitian and author, told DailyMail.com, “I focus a lot on blood sugar management in my work, which is central to so many aspects of our physical and mental well-being.”
As Cording explains, oat milk in particular is lower in protein and higher in carbohydrates than milk or nut milk. As the body breaks down these carbohydrates, it causes a stroke. Over time, this growth cycle can make weight management more difficult and make consumers more susceptible to lifestyle diseases like diabetes.
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