[quote]noveldex wrote:
for any guys int he uk… what is the better milk for you?! skimmed, semi skimmed or whole milk!!![/quote]
Raw whole-fat unpastuerized milk from cows who are pasture-fed and not given anti-biotics, GH, etc… is the best hands down. Basically, milk from cows (or even goats) who are eat according to their natural way of life.
Not everyone can get raw milk though, thats the thing. Its not like its sold at the grocery store, its actually illegal alot of places.
LOL at BigKDog the avenger for whole raw milk.
[quote]ratm88 wrote:
Ya and 2pac is still alive and the MLB is controlling our minds. Lactose intolerance is VERY real and very well documented and researched…look up lac operon or open any bio book or better yet force a lactose intolerant friend to drink a cup of the stuff and watch the results.[/quote]
There’s a difference between milk allergies and lactose intolerance. A lot of people, if ‘weaned’ on to milk gradually, can overcome their lactose intolerance. Intolerance is just the side effects that come with having low lactase levels, which can be changed as a response to drinking more milk, or by taking lactase supplements.
When I was drinking lots of milk, I could drink a gallon of 2%. When I stopped drinking while losing weight, I found I couldn’t drink more than a glass of 1% without stomach pains. Now that I’m drinking it more often, it’s fine.
[quote]Professor X wrote:
Christian Thibaudeau wrote:
This is gross misinterpretation of what some of us have been saying.
Milk is one of the foods that is the most allergenic or to which the most peoples are intolerant too. Eating (or drinking in that case) a food to which you have even a mild allergy or intolerance will put a stress on your body thus will lead to cortisol increases.
So what I’m saying is that if you are even slightly intolerant or allergic to milk, then don’t drink it.
It also causes a pretty important spike in insulin. So if you are trying to lose a lot of fat (especially if you are on a low-carbs diet) milk should be avoided.
If you are on a low-carbs/ketogenic diet, milk should be avoided simply due to its high carbs content.
But if you are not allergic or intolerant to milk, and if you are in a muscle gaining phase it is acceptable to drink it. Especially if you have problems getting all your calories/nutrients in.
I’m lactose intolerant. While I don’t drink now as much as I used to, I am VERY glad I did especially during periods when my finances were tight and I couldn’t afford much else.
I think some of you take a very extreme stance when it comes to nutrition. The human body is not that fragile.
[/quote]
I really enjoy when you interject, Prof. The fragility of the human body is something that this web site, as much as I love it, tends to play up - especially on the minds of newbs and intermediate lifters (myself included).
Side question: As I am adding carbs back into my diet after cutting down, would milk be a good place to continue, in addition to my pwo meal with brown rice I added last week?
Where do you guys generally put milk in your day for a lean(er) bulk? Or am I categorizing milk far to much with carbs?
[quote]BigKDawg wrote:
noveldex wrote:
for any guys int he uk… what is the better milk for you?! skimmed, semi skimmed or whole milk!!!
Raw whole-fat unpastuerized milk from cows who are pasture-fed and not given anti-biotics, GH, etc… is the best hands down. Basically, milk from cows (or even goats) who are eat according to their natural way of life.[/quote]
I agree with this statement.
This, on the other hand, is a mess…
How do we go from lipase to galactose?
Lipase is an enzyme that breaks down fat. The miniscule amount in raw milk would be inconsequential in digestion. This is evidenced by the flavor of milk. Milk would taste much much stronger if lipase was in it at an amount that would break down even a little of the fat.
Galactose? I hope that’s a misprint. To my knowledge galactose isn’t in milk and if it is in milk it would not aid in “milk sugar digestion” it is a sugar. Lactose is the predominate milk sugar and we require Lactase, an enzyme, to digest it into simpler sugars. This enzyme does get destroyed by pasteurization, but, like the Lipase, there is not enough in milk to be a factor in digestion. This is evidenced by the fact that Lactose is so predominate in cows milk. If there was much lactase the lactose would be broken down right in the cow utter and this would be a non-issue.
For all I know the rest of what this MD said may be true but I tend to discount anything someone says when I know other statements are wrong.
[quote]BigKDawg wrote:
Taken from a report written by an MD WC Douglas on Raw Milk and Pasteurized Milk -----
c. Disease AND DISEASE Risks FROM Drinking Pasteurized Milk
Lipase, an enzyme, in milk helps fat digestion but is totally destroyed by pasteurization. Therefore, no galactose for milk-sugar digestion, no catalase, diastase, or Peroxidase. Pasteurized-milk allergy in children and adults, caused by altering the milk proteins through heating, has caused a major health problem in the United States.
Lactose intolerance for pasteurized dairy is common among many populations, affecting approximately 95% of Asian Americans, 74% of Native Americans, 70% of African Americans, 53% of Mexican Americans, and 15% of Caucasians.[18] Symptoms, which include gastrointestinal distress, diarrhea, and flatulence, occur because these individuals do not have the enzymes that digest the milk sugar lactose in pasteurized milk. Often, with these gastrointestinal symptoms bacteria, such as salmonella, will be found active in the blood and stools, indicating that pasteurized dairy incites bacterial activity that is, then, associated with a food. Food-contamination is often not the problem because the bacterial activity originates in the body to help the body decompose the pasteurized milk or heat-treated food.
Studies have shown cholesterol oxidation products to cause atherosclerosis and cancer. Pasteurized milk contains cholesterol oxides and epoxides. Raw milk has none of these.
Phosphatase is essential for the absorption of calcium and is plentifully present in raw milk but completely destroyed by pasteurization. The �??decalcification�?? of pasteurized and formula milks which are fed to children may be a major cause of osteoporosis later in life. We now know low calcium absorption in even healthy women may cause a loss of spinal bone mass as early as age 20. Such women may lose 50% or more of their bony mass by the age of 70. [19][/quote]
[quote]poisongatorade wrote:
and intermediate lifters (myself included).
Side question: As I am adding carbs back into my diet after cutting down, would milk be a good place to continue, in addition to my pwo meal with brown rice I added last week?
Where do you guys generally put milk in your day for a lean(er) bulk? Or am I categorizing milk far to much with carbs? [/quote]
I think you are in regards to counting milk as simply carbs. Brown Rice is fine if you like the taste and texture. I personally stick with regular white rice and only drop down to brown rice and even stricter carb control when I find myself decreasing the rate of fat loss when dieting. In effect, everything is gradual when dieting. I start off with no cardio and try to cause a weight loss through diet and weight lifting alone. Cardio is added in later and carbs are reduced gradually.
When gaining, there is nothing gradual about it unless I believe I truly am gaining way too much body fat. Many bodybuilders try to take advantage of the “starved state” of the body after dieting which can often lead to a greater increase in muscle mass as far as supercompensation. That is why I don’t bother with gradually increasing my food intake when gaining. I eat until I see the weight increase. Obviously this is based on your own genetics and what results you are actually getting.
I honestly think many of you put how lean you are over any gains in muscle mass to your own detriment. If you have the genetics that allow that to work for you, fine. However, I haven’t seen too many examples of this working for many of you. Maybe I am just not looking in the right places.
[quote]Professor X wrote:
poisongatorade wrote:
and intermediate lifters (myself included).
Side question: As I am adding carbs back into my diet after cutting down, would milk be a good place to continue, in addition to my pwo meal with brown rice I added last week?
Where do you guys generally put milk in your day for a lean(er) bulk? Or am I categorizing milk far to much with carbs?
I think you are in regards to counting milk as simply carbs. Brown Rice is fine if you like the taste and texture. I personally stick with regular white rice and only drop down to brown rice and even stricter carb control when I find myself decreasing the rate of fat loss when dieting. In effect, everything is gradual when dieting. I start off with no cardio and try to cause a weight loss through diet and weight lifting alone. Cardio is added in later and carbs are reduced gradually.
When gaining, there is nothing gradual about it unless I believe I truly am gaining way too much body fat. Many bodybuilders try to take advantage of the “starved state” of the body after dieting which can often lead to a greater increase in muscle mass as far as supercompensation. That is why I don’t bother with gradually increasing my food intake when gaining. I eat until I see the weight increase. Obviously this is based on your own genetics and what results you are actually getting.
I honestly think many of you put how lean you are over any gains in muscle mass to your own detriment. If you have the genetics that allow that to work for you, fine. However, I haven’t seen too many examples of this working for many of you. Maybe I am just not looking in the right places.[/quote]
Thanks Prof. I certainly agree with your lean gainer comment. I think its just the mentality that comes with finally getting your cutting results, the fear of losing those results and not being able to mentally stand a “maintenance” period. At least that seems to be my issue.
Sorry to jack this thread, everyone.
All I know about milk is that I drank a whole lot of it. I didn’t die. I didn’t get scurvy or gout. My arse didn’t explode and I did manage to put a lot of weight on.
For whoever it was asking in the UK, I drank/drink semi-skimmed milk, as skimmed just tastes like water.
Not so sure about this raw business, I thought the whole point of pasteurisation was to prevent the milk spoiling. Anyway, I never have tried raw milk.
As a throwaway anecdote, I noticed that a lot of the strongman competitors on WSM and Britain’s Strongest Man all drank gallons of the stuff. It’s almost as if it were good for gaining weight or something…
I drink raw milk anytime I can get my hands on it. Unfortunately the only place I can get it is in Henrys or Whole Foods a couple hours away. They use a brand called Organic Pastures (at least in California)that tastes great. Is it worth it at about $8 a half gallon? Hell Yes!
I just got some Organic Milk from Cost Co. It is not grass fed, it is homogenized, and it is ultra pasterized. After a couple glasses I almost burned a hole out of the back of my pants! I was literally farting every 5 minutes!
Secondly, I had diahreah a few hours later. I had none of these problems with raw milk.
I’m lactose intolerant but the milk with an added lactase enzyme sits just fine with me. So IMO, even lactose intolerance is no reason to stay away.
[quote]Zap Branigan wrote:
You must be taking Focusin.
[/quote]
Best reply so far.
Milk causes me to bloat once in a while, so I may have a small allergic reaction to it. When I reduced my milk intake, I got less acne and better looking skin. I still think its an excellent food for mass phases when the budget and time is tight. Now I only drink milk during my PWO drink and sometimes in the morning only because my skin gets really bad if I go up to a half a gallon a day.
P.S. I am drinking school milk at my college cafeteria, which can explain why I get bloated sometimes. Still a good way to get some easy protein in.
[quote]RockmanX88 wrote:
When I reduced my milk intake, I got less acne and better looking skin.[/quote]
That’s a natural reaction to milk in general though. The same thing happens to me when I increase my milk consumption, I get more zits and rougher facial skin.
I made the switch to raw milk a couple of months ago and I don’t think I’ll ever go back. The taste, the texture, everything about it is superior (IMO) to pasturized milk.
I get the milk from a local farm and it costs me maybe $4-$5 for a half gallon. I also like the fact that I’m supporting a local farmer that I know and trust.
Also, if you can get your hands on it, cheese made from raw milk is amazing. The taste is so much more powerful.
I drinks only the finest Cambodian breast milks.
Whole foods stopped carrying the raw milk I was getting for 4 bucks a 1/2 gallon. It was so damn good. I can go out to where the bottle it 30 minutes away but they are not always there and I can’t get a hold of anyone to find hours. grrrr
[quote]Christian Thibaudeau wrote:
This is gross misinterpretation of what some of us have been saying.
Milk is one of the foods that is the most allergenic or to which the most peoples are intolerant too. Eating (or drinking in that case) a food to which you have even a mild allergy or intolerance will put a stress on your body thus will lead to cortisol increases.
So what I’m saying is that if you are even slightly intolerant or allergic to milk, then don’t drink it.
It also causes a pretty important spike in insulin. So if you are trying to lose a lot of fat (especially if you are on a low-carbs diet) milk should be avoided.
If you are on a low-carbs/ketogenic diet, milk should be avoided simply due to its high carbs content.
But if you are not allergic or intolerant to milk, and if you are in a muscle gaining phase it is acceptable to drink it. Especially if you have problems getting all your calories/nutrients in.[/quote]
How do you know if you’re allergic to it or not?
[quote]Eielson wrote:
Christian Thibaudeau wrote:
This is gross misinterpretation of what some of us have been saying.
Milk is one of the foods that is the most allergenic or to which the most peoples are intolerant too. Eating (or drinking in that case) a food to which you have even a mild allergy or intolerance will put a stress on your body thus will lead to cortisol increases.
So what I’m saying is that if you are even slightly intolerant or allergic to milk, then don’t drink it.
It also causes a pretty important spike in insulin. So if you are trying to lose a lot of fat (especially if you are on a low-carbs diet) milk should be avoided.
If you are on a low-carbs/ketogenic diet, milk should be avoided simply due to its high carbs content.
But if you are not allergic or intolerant to milk, and if you are in a muscle gaining phase it is acceptable to drink it. Especially if you have problems getting all your calories/nutrients in.
How do you know if you’re allergic to it or not?[/quote]
By not using the word “allergic” to describe symptoms of lactose intolerance. Allergies would mean a physical reaction, usually respiratory or the formation of a rash. In fact, you would know if you had a true allergy to milk by now.