Although milk is one of the most common foods in the modern diet, pasteurization and modern dairy farming practices pose a number of concerns. In addition, many people are unable to properly digest dairy and it’s also one of the most common sources of food sensitivities which can cause a number of seemingly unrelated symptoms. As if this isn’t enough to worry about, there’s unfortunately another important and potentially harmful aspect of milk to consider.

Two varieties of proteins exist in milk. The most prominent is casein which represents 80% of the protein in milk, and the other, which is much more widely recognized, is whey. The digestion of a specific type of casein has been found to produce an opioid byproduct that can be very problematic for humans as well as animals. There’s strong evidence that links this casein and its opioid derivative with heart disease, mental disorders such as autism and schizophrenia, type 1 diabetes, and a number of other autoimmune disorders. Fortunately, there are simple ways to avoid these risks.

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Gluten sensitivity is estimated to potentially affect nearly half of the population. Although this is a vague estimate, it’s clear that gluten poses a risk to the health of many people and can even cause many of today’s most serious diseases.

Gluten sensitivity and celiac disease result from the inability to completely digest the gluten proteins found in most grain based foods. Unfortunately, celiac disease often takes years to be diagnosed and gluten sensitivity is rarely even diagnosed at all. Because grains are such a significant part of the modern diet, many people who unknowingly don’t digest gluten well are consuming it on a regular basis and are destroying their health and inviting disease in the process.

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