The White Lie

One of the main food items frequently consumed is cow’s milk and its various products. There is no doubt that milk and its derivatives are very tasty. They can even be used to make delicious ice creams, cakes, quiches, and more. The question is: is the centrality of milk and its products truly justified?

I’ll begin with a story: A patient came to me who had suffered from recurrent throat infections for years. Every winter, he would develop a throat infection, sometimes as often as once a month. I asked him if he also suffered from a runny nose. He replied that he had been dealing with it constantly for many years, both in winter and summer. When I asked about his dairy consumption, he said he loved milk and its products and ate them frequently. I suggested he stop consuming dairy for about two months. The results were remarkable: very soon, his runny nose began to decrease, and he did not experience a single throat infection during this period—a refreshing change for him.

He asked me where he would get calcium, as milk and its products are well-known sources. I replied that many foods contain calcium levels equal to or higher than milk, such as whole sesame tahini, almonds, cabbage, and more. In light of this, he decided on his own to minimize his dairy intake, and for several years, he has hardly suffered from throat infections.

Like this patient, many others who struggle with various allergies—such as seasonal allergies, skin conditions, and more—often experience significant relief when they avoid dairy. Even people with digestive issues notice positive changes when they eliminate or reduce dairy products.

There are various reasons why dairy may cause these issues, which I will not elaborate on here. However, experience shows that many people are sensitive to dairy, and it is advisable for anyone who suspects this sensitivity to avoid dairy for a period and observe how they feel on a dairy-free diet.

To obtain calcium from other foods, one can enjoy tahini in various ways—for example, in a salad or as a spread mixed with a bit of honey, creating a natural halva-like taste. Tahini can also be blended with honey and water for a tasty, nutritious, milk-like drink.

Eliyahu Shechter is an iridologist and natural therapist.