Research Chemicals Does Dairy with Full Fat Content Cause Heart Disease? The research says NO. 01 Aug 2018 By RCO-Admin Does Dairy with Full Fat Content Cause Heart Disease? The research says NO. A STORY TOLD IN A GLASSY WAY – Saturated fats don’t clog your arteries or cause heart disease. Instead they are essential to maintain optimal health and can help fight many of the chronic diseases of our time which include heart disease. Analyzing blood fats of over 2900 adults showed that the mortality rate for the 22-year time frame was similar regardless of the levels the study found. This finding eliminates whole milk from being the main cause of health problems. The people with more heptadecanoic acids — which is a component of butterfat — – had an 84 percent lower risk of having stroke, the study discovered. A systematic review conducted in 2014 concluded that the current evidence doesn’t confirm cardiovascular guidelines that encourage consumption of saturated fats. The research has also revealed that eating cheese that is high in fat can increase the levels of your high-density lipoprotein (HDL) cholesterol level, which is believed to protect against heart disease. By Dr. Luiz Hopkins Cheese, whole milk, and butter have long been stigmatized as unhealthful, and their saturated fat content was incorrectly identified as the cause of heart disease, obesity and other health issues. It is now clear that eating fats doesn’t make you fat. Research has also dispelled the belief that saturated fats block your arteries and cause heart diseases. In fact they are essential to ensure optimal health and can actually fight the majority of chronic illnesses today which include heart disease. While the myth of low-fat persists but this year’s Dietary Guidelines for Americans1,2 does acknowledge that reducing total fat consumption has no impact on heart disease risk or obesity risk. However, they caution that refined sugars and grains are the most likely causes. The guidelines are not enough in recommending 10% limits for saturated fats as the low-fat dairy recommendations remain. This even though increasing research suggests the benefits of eating high-fat dairy products over those with low fat content. Full-fat dairy consumption has no Impact on Mortality Rates In a recent article published in The Atlantic, 3senior Editor Dr. James Hamblin discusses “the vindication” of dairy with full-fat milk as well as the studies that are dismissing low-fat guidelines by the sidelines. One of the latest research studies, that examined blood fats in over 2900 adults, revealed that mortality rates over the 22-year time frame was similar regardless of the levels. “The result was that there wasn’t a difference whether people consumed whole or skim or milk with a 2-percent percentage, …” Hamblin says. In at the conclusion of the day the consumption of dairy fats, whether high or low doesn’t appear to affect your mortality risk. The author who wrote the article is Marcia de Oliveira Otto, assistant professor of epidemiology environmental science and human genetics within the University of Texas School of Public Health she told Hamblin, “I think the big news here is that even though there is this conventional wisdom that whole-fat dairy is bad for heart disease, we didn’t find that. And it’s not only us. A number of recent studies have found the same thing.” For instance an comprehensive review, meta-analysis or systematic analysis was published in 2014, looking at 32 studies of observation with nearly half a million participants reached the conclusion that “Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats.” Otto did mention however that whole milk could be better for you due to the fact that low-fat milk products have added sugars and an excessive consumption of sugar as you’ve probably guessed increases the chance of contracting any chronic diseases. Furthermore, although the consumption of dairy products in general had no influence on mortality, the Otto team discovered that certain saturated dairy fats had specific health advantages. For instance, those who had more heptadecanoic acids — which is a constituent of butterfat -was 42 percent lower chance of having a stroke. Another study has found that the heptadecanoic acid could also aid in to reverse prediabetes.6 Also, full-fat dairy products like whole milk is associated with a lower risk from Type II diabetes. Raw vs Pasteurized vs. Pasteurized Any discussion on dairy products wouldn’t be complete without noting there’s huge differences in pasteurized and those that are raw. Milk is only consumed in its unpasteurized, raw state if it is from grass-fed, organically raised cows. Animals that are raised in intensive animals feeding facilities (CAFOs) don’t just regularly given antibiotics and other medications which render their milk unfit for consumption raw, but their living conditions cause diseases that requires pasteurization in order to kill pathogens. From a nutrition perspective The variations in diets also contribute to. Raw, grass-fed cow’s milk is full of healthy components that you are not able to obtain from processed CAFO dairy. The grain and sugar-based meals of CAFO cows affect their digestive health as well as the nutritional content of their milk. According to a study published in 2015 published in the Journal of Allergy & Clinical Immunology Children who consume raw milk are less likely to suffer from incidences of respiratory tract infections, which includes common colds. According to the study’s authors: “Early life consumption of raw cow’s milk reduced the risk of manifest respiratory infections and fever by about 30 percent … [T]he public health impact of minimally processed but pathogen-free milk might be enormous, given the high prevalence of respiratory infections in the first year of life and the associated direct and indirect costs. “ Based on other research they have confirmed that drinking raw milk improves immunity and decreases inflammation as demonstrated by lower C-reactive protein levels in people who drink raw milk. Raw milk also includes: Probiotics that are healthy bacteria (probiotics) which nourish the microbiome of your gut.Raw fats that are beneficial amino acids, proteins in an extremely bioavailable form. They are all 100% digestibleOver 60 digestive enzymes as well as growth factors and immunoglobulins (antibodies).The enzymes get destroyed by pasteurization, which makes the digestibility of pasteurized milk more difficult.Vitamins A B, C E, and K in bio-available forms.Also contains a balanced blend of minerals (calcium magnesium, phosphorus, as well as iron) the absorption of which is increased by live lactobacilliPhosphatase, an amino acid that assists and aids with the absorption process of calcium into your bones. It also contains lipase enzyme, which assists to hydrolyze fats and absorb them.Healthy unoxidized cholesterolOmega-3 fats are high in quantity and low in inflammatory omega-6Conjugated Linoleic Acid (CLA) is an ingredient that offers many health-promoting advantages as well as anti-cancer properties. Are Raw Milk Dangerous? Although the authors state that raw milk could pose risks to health that must be addressed, these fears are largely exaggerated and they could be just echoing the official narrative against raw milk that seems to be more focused on safeguarding from the CAFO dairy industry than defending consumers from potentially dangerous products. There is a conflict of interest. U.S. Food and Drug Administration (FDA) as well as FDA and the U.S. Department of Agriculture (USDA) affirm that drinking raw milk increases your risk of dying or contracting illness, but Europe where drinking raw milk is much more prevalentisn’t experiencing this problem, and foodborne disease statistics do not provide any evidence for these fears at all. Research conducted of the Dr. Ted Beals shows you’re 35,000 times more likely contract illness from other foods as raw milk. Each of the FDA and USDA warn that milk that is not properly processed could carry bacteria that cause disease but they are completely disregarding the fact that these bacteria result from the practices of industrial agriculture that can lead to ill-fated animals. Animals that are healthy and who are fed on pasture do not be contaminated by pathogenic bacteria. The only way that their raw milk warnings would be logical is if it stated that you must not consume unpasteurized CAFO milk because it could turn out to be harmful. The milk that is fed to grass however it is not any health risks when consumed in raw form, provided that the producer follows safe, healthy practices Organic dairy farmers must adhere to stricter standards regarding this. A thorough investigation conducted by Mark McAfee, CEO of Organic Pastures Dairy — that included an FOIA demand to Centers for Disease Control and Prevention for information about deaths that are believed to be linked to raw milk found: There aren’t any reported deaths due to the consumption of raw milk within California The two deaths that CDC mentions as being connected to raw milk were in fact caused by illicit Mexican bathtub cheese, but not raw milk that is produced within the U.S. The last person who died from milk were from pasteurized milk that had been contaminated. According to an Cornell study based using CDC data, 1,100 cases were connected to raw milk from 1973 between 1973 and 2009. The study also found that 422,000 cases were caused by pasteurized milk. Although nobody died from raw milk however, there were more than 50 deaths due to either pasteurized or pasteurized cheese. Research Exonerates High-Fat Cheese Like whole dairy, studies into the health benefits of cheese have led to a conclusion that is not only positive but also exonerating. According to Joanna Maricato, an analyst at New Nutrition Business, in 2015: “In the past, studies focused on analyzing individual nutrients and their effects on the body. Now, there is a growing tendency to look at foods and food groups as a whole … As a consequence, amazing results are appearing from studies on dairy and particularly cheese, proving that the combination of nutrients in cheese has many promising health benefits that were never considered in the past. “ For instance, research released in 2016 revealed that eating high-fat cheese improves the health of your body by increasing HDL (HDL) cholesterol. The higher HDL levels are believed to guard against metabolic disorders and heart disease. Nearly 140 adults participated in the 12-week study that sought to examine the biochemical effects of cheese with full-fat fat. The three groups were divided into three The first two groups were instructed to consume either 80 grams of high fat or low fat cheese every day. The third group consumed 90 grams of jam and bread every day, but no cheese. None of the three groups noticed any significant changes in their low density lipoprotein (LDL) cholesterol levels, but the cheese with high fat content raised their HDLs. A different study that was published the in the same year found that cheese consumption can help reduce the risk of fatty liver as well as improve cholesterol and triglyceride levelswhich are the indicators used to measure your risk of developing cardiovascular disease. Researchers have also discovered that full-fat cheese is beneficial for weight control. In one study, they discovered it can boost your metabolism, which reduces the chance of becoming obese. Roquefort cheese has been associated with cardiovascular health and longer life span, due to its anti-inflammatory properties.Cheese particularly when it is made from milk of animals that have been fed grassis also a great source of many nutrients that are essential to well-being, such as: Protein and amino acids of high-quality. Omega-3 fats Minerals and vitamins, including zinc, calcium, phosphorus Vitamins A D B2 (riboflavin) and B12. Vitamin K2 (highest levels are located most abundantly in Gouda, Brie, Edam. Other cheeses that have lower however significant amounts of K2 include Cheddar, Colby Hard goat’s cheese Swiss as well as Gruyere) CLA is a potent cancer fighter and metabolism boost Foods like butter and fermented raw dairy Make the best choices Although raw, whole milk is full of health benefits, it’s still rich in natural sugars and can easily put you out of ketosis, if you’re following a ketogenic cycle. It is possible to enjoy the benefits of raw dairy however, by including butter, cheese and fermented dairy products like yogurt and kefir that are made from grass-fed milk. Personally, I consume between half and one 1 pound of butter that is raw every week, usually with sweet potatoes which I consume following my workouts for strength. Research has connected butter consumption with numerous health benefits that include a reduced risk of developing heart disease and cancer, arthritis as well as osteoporosis, asthma, and overweight. It also helps promote healthy digestion and thyroid health as well as promoting fertility development and growth of children. Raw, organic yogurt as well as Kefir also have the benefit of being less sugar-laden and supplying you with large quantities of probiotics, both of which are a result from the process of fermentation. Kefir and yogurt that you buy from the store aren’t as good, however. First of all, they’re full of sugars added to them, which feed the bacteria that cause disease within your digestive tract. Additionally, since they’re pasteurized, commercial yogurts and kefir only contain probiotics that are added in later. These are the same for organic and nonorganic brands. Some may also have artificial sweeteners as well as colors, flavors, and other ingredients All of which won’t improve your digestive and overall health any favours. It’s good to know that yogurt and kefir can be easily made at home, if you have access to milk that is raw. For directions and guidance look up ” How to Make Fresh Homemade Yogurt.” If, for any reason, you prefer buying ready-made items the Cornucopia Institute’s Yogurt Report can guide you towards the most healthy commercial products. Disclaimer All the content on this site are based on the views of Dr. Luiz Hopkins, unless otherwise stated. Each article is based on the opinion of the author, who owns the copyrights as indicated. The information contained on this site is not meant to replace a one-on-1 relationship with a trained medical professional. It is intended to provide sharing of information and knowledge gleaned of the research and experiences that the Dr. Luiz Hopkins and his community. Doctor. Luiz Hopkins encourages you to take your own health choices based on your research and in collaboration with a licensed health professional. If you’re pregnant or being treated for a medical condition, nursing or suffer from a medical condition be sure to consult your healthcare expert before using any products that are based off of this content.