Global Research Shows Dairy Products and Calcium Supplements Do Not Make Bones Stronger

PreventDisease

The dairy industry has finally been given one big swift kick where they need it most, in the scientific credibility department where top officials have been falsely linking dairy and bone strength for decades. The study, published by the British Medical Journal, found that people don’t get stronger bones by eating dairy products or taking calcium supplements.

Dairy products, specifically milk is one of the beverages still aggressively pushed on children as a health promoting food, especially relating to strong bones.

What interesting about cow’s milk is that the more people drink, the more likely they are to die or experience a bone fracture and other diseases. The risks are especially pronounced for women.

Taking into account studies from around the world, the systematic review and meta-analysis found that those who took calcium were just as likely to suffer from fractures as those who did not.

Dr Ian Reid from the University of Auckland in New Zealand stated that the focus on treating bone diseases, such as osteoporosis, needs to be elsewhere.

“I think we’ve actually misdirected a whole lot of effort into the use of calcium supplements, in particular in North America, where use has been higher for last 30 years,” he said.

The dairy industy has been hard at work the last 50 years convincing people that pasteurized dairy products such as milk or cheese increases bioavailable calcium levels. This is totally false. The pasteurization process only creates calcium carbonate, which has absolutely no way of entering the cells without a chelating agent. So what the body does is pull the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process actually causes osteoporosis.

Pasteurized dairy contains too little magnesium needed at the proper ratio to absorb the calcium. Most would agree that a minimum amount of Cal. to Mag Ratio is 2 to 1 and preferably 1 to 1. So milk, at a Cal/Mag ratio of 10 to 1, has a problem. You may put 1200 mg of dairy calcium in your mouth, but you will be lucky to actually absorb a third of it into your system.

Over 99% of the body’s calcium is in the skeleton, where it provides mechanical rigidity. Pasteurized dairy forces a calcium intake lower than normal and the skeleton is used as a reserve to meet needs. Long-term use of skeletal calcium to meet these needs leads to osteoporosis.

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