Milk and dairy products are perennially controversial topics among health and nutrition experts. Milk provides abundant amounts of highly absorbable calcium along with protein, vitamins and other minerals. However, some properties of milk, such as its saturated fats, presence of both natural and artificial hormones, and its tendency to cause allergies and digestive difficulties in susceptible individuals present distinct disadvantages. Milk is also said to cause mucus production that can contribute to development of sinus infections.
Mucus-Forming Foods
Milk and dairy products are considered to be mucus-producing foods because of their tendency to make the membranes of your sinuses, respiratory and digestive tracts secrete excess mucous, resulting in the filmy, sticky feeling that you may experience when you consume these foods. This reaction, which is distinct from dairy allergy or lactose intolerance, is said to occur in most people. According to the philosophy of Ayurveda, the traditional medicine system of India, wheat, dairy, sugar, bananas and red meat are all mucus-producing foods, while Western health philosophy regards dairy, sugar, citrus and wheat as the primary mucus-forming foods.
Congestion
Excess mucus in your system causes nasal congestion that forms a breeding ground for conditions such as colds, ear infections, sinus infections, bronchitis, asthma and allergies, according to Dr. Bernard Jensen, author of "Dr. Jensen's Nutrition Handbook: A Daily Regimen for Healthy Living." Eliminating dairy and other mucus-producing foods can eliminate these conditions. Instead of milk, use alternative beverages made from almonds, soy, rice or sesame seeds.
Yogurt
Fermented milk products may circumvent the mucus-forming effect of milk that is thought to predispose some people to sinus and other respiratory infections. According to a study that appeared in the January 2010 issue of the "British Journal of Nutrition, " yogurt reduced incidence of respiratory infection in a group of elderly volunteers. In the double-blind study, participants ate 200g per day of a milk product fermented with Lactobacillus casei bacteria. Results showed reduced duration of respiratory infections. Number of infections, severity, fever, immune response and quality of life were not affected by the fermented milk product compared to a placebo.
Unrelated
Milk may not make you more susceptible to sinus infections, says Dr. Leslie Young, M.D., author of "The Everything Parent's Guide To Childhood Illnesses: Expert Advice That Dispels Myths and Helps Parents Recognize Symptoms and Understand Treatments." Mucous production has been shown to be unaffected in study volunteers who consumed as many as 11 glasses of milk per day, says Young. The nutritional content and fluid value of milk may even help improve respiratory infections.
References
- "Ayurvedic Tongue Diagnosis"; Walter Kacera; 2007
- "Quick Access Patient Information on Conditions, Herbs & Supplements"; Integrative Medicine Communications; 2000
- "The Everything Parent's Guide To Childhood Illnesses: Expert Advice That ..."; Leslie Young; 2007
- "Dr. Jensen's Nutrition Handbook: A Daily Regimen for Healthy Living"; Bernard Jensen; 2000
- "British Journal of Nutrition"; Consumption of a Fermented Dairy Product Containing the Probiotic Lactobacillus Casei DN-114001 Reduces the Duration of Respiratory Infections in the Elderly in A Randomised Controlled Trial; E. Guillemard, et al.; January 2010
