THE COW'S MILK MYTH
"Our human bodies just were not made to digest milk on a regular basis. instead, most scientists agree that it is better for us to get calcium, potassium, protein, and fats from other food sources, like whole plant foods ー vegetables, fruits, beans, whole grains. nuts. seeds, and seaweed."
I have been talking a lot about the dangers associated with people eating animals meat, but there is also growing evidence of a strong link between dairy and several kinds of health issues, including deadly cancers development.
This is why we have to block out the "Milk Does a Human's Body Good" commercial propaganda we have been exposed to all our lives and begin to understand that dairy is actually doing out bodies a lot of bad.
To be fair, cow's milk is good for one animal: a calf.
That's about it.
Notice I said calf, not even cow. Because what does a cow drink?
Just water.
Not milk.
Think about that. If even cows do not drink their milk past infancy, why are so many people convinced that it is an essential part of their adult diets? Because our government has told us so. Or more specifically, the USDA has. The United States Department of Agriculture
According to the USDA, Americans should consume on average at least three cups of cow's milk a day in order to get the daily recommended calcium levels: 1,000 milligrams for people age eight (8) to fifty (50) years-old and 1,200 milligrams for people age fifty (50) years and older. Calcium is believed to help strengthen you bones and prevent fractures.
The USDA has even managed to work dairy into its MyPlate program.
An alleged upgrade from the Food Pyramid many of us grew up with, MYPlate program is supposed to show Americans what a nutritious dinner plate should look like: roughly equal parts vegetables, fruit, grains, and proteins, with a circle (looking suspiciously like a glass) marked "dairy" next to the plate. Though it's not stated outright, the message of MyPlate program is clear: Drink a glass of cow's milk with every meal.
Why is USA government , USDA's project, suggesting that drinking milk with every meal is a good idea? Because that is what leading doctors have recommended? Of course not!
This is what the doctors at the Harvard School of Public Health have to say about our government pushing the dairy agenda: "MyPlate program recommends dairy at every meal, even though there is little if any evidence that high dairy intakes protect against osteoporosis, and there is considerable evidence that too high intakes of milk can be harmful."
Your government is not promoting dairy because it is good for you; it is promoting milk because that is what the dairy lobbyists want. "The USDA is beholden to agriculture," says Susan Levin of the Physicians Committee for Responsible Medicine.
Susan Levin, M.S., R.D., C.S.S.D., is director of nutrition education for the Physicians Committee for Responsible Medicine, a Washington, D.C.-based nonprofit organization dedicated to promoting preventive medicine, especially better nutrition, and higher standards in research.
As director of nutrition education for the Physicians Committee, Ms. Levin conducts clinical research studies and publishes dietary reviews about the connection between diet and health. She is a co-author of the recent position paper from the Academy of Nutrition and Dietetics about vegetarian and vegan diets, which published in the Journal of the Academy of Nutrition and Dietetics in 2016.
Ms. Levin also counsels patients in a clinical setting at the nonprofit Barnard Medical Center and creates comprehensive nutrition plans for individuals and communities.
It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.
"As long as the USDA is in charge of the guidelines, you're going to see them sidestepping good nutrition advice."
"The guidelines' recommendation to increase the intake of low-fat milk and dairy products seems to reflect the interests of the powerful dairy industry more so than the latest science. There is little, if any, evidence that eating dairy products prevent osteoporosis or fractures, and there is considerable evidence that high dairy product consumption is associated with increased risk of fatal prostate and maybe ovarian cancers." ー Harvard School of Public Health.
In the U.K., where the U.S. dairy lobby can't spend any of their budget of hundreds of millions of dollars, scientists say the whole calcium and cow's milk connection is BS. In fact, British researches say drinking multiple glasses of milk actually makes it more likely that you'll suffer a fracture. Even worse, a U.K. study found that people who drank three (3) glasses or more of milk every day were twice at likely to die an early death than those who drank less than one glass per day.
Despite the efforts of the dairy lobby, many highly respected scientists in this country are finally speaking out on the dangers of dairy. take Dr. Walter Willett of the Department of Nutrition at the Harvard School of Public Health. Despite being a descendant of five(5) generations of dairy farmers (notice a trend here?). Willett has become one of the most vocal critics of the USDA's dairy recommendations. To be clear, Willet is not some crank doctor on the fringes of the medical world with an ax to grind. This guy is the real deal. The Boston Globe calls him "the single-most-cited nutritionist in the world" and notes that among the country's medical elite, "he's Dr.Oz."
Calf
A calf (plural, calves) is the young of domestic cattle. Calves are reared to become adult cattle, or are slaughtered for their meat, called veal, and for their calfskin.
The term "calf" is also used for some other species.
Calving (step by step)
"Calf" is the term used from birth to weaning, when it becomes known as a weaner or weaner calf, though in some areas the term "calf" may be used until the animal is a yearling. The birth of a calf is known as calving. A calf that has lost its mother is an orphan calf, also known as a poddy or poddy-calf in British English. Bobby calves are young calves which are to be slaughtered for human consumption.[1] A vealer is a fat calf weighing less than about 330 kg (730 lb) which is at about eight to nine months of age.[2] A young female calf from birth until she has had a calf of her own is called a heifer[3] (). In the American Old West, a motherless or small, runty calf was sometimes referred to as a dogie, (pronounced with a long "o").[4]
The term "calf" is also used for some other species.
Calves may be produced by natural means, or by artificial breeding using artificial insemination or embryo transfer.[5]
Calves are born after a gestation of nine months. They usually stand within a few minutes of calving, and suckle within an hour. However, for the first few days they are not easily able to keep up with the rest of the herd, so young calves are often left hidden by their mothers, who visit them several times a day to suckle them. By a week old the calf is able to follow the mother all the time.
Some calves are ear tagged soon after birth, especially those that are stud cattle in order to correctly identify their dams (mothers), or in areas (such as the EU) where tagging is a legal requirement for cattle. A calf must have the very best of everything until it is at least eight months old if it is to reach its maximum potential.[6] Typically when the calves are about two months old they are branded, ear marked, castrated and vaccinated.
Cows kept on poor forage (as is typical in subsistence farming) produce a limited amount of milk. A calf left with such a mother all the time can easily drink all the milk, leaving none for human consumption. For dairy production under such circumstances, the calf's access to the cow must be limited, for example by penning the calf and bringing the mother to it once a day after partly milking her. The small amount of milk available for the calf under such systems may mean that it takes a longer time to rear, and in subsistence farming it is therefore common for cows to calve only in alternate years.
In more intensive dairy farming, cows can easily be bred and fed to produce far more milk than one calf can drink. In the multi-suckler system, several calves are fostered onto one cow in addition to her own, and these calves' mothers can then be used wholly for milk production. More commonly, calves of dairy cows are fed formula milk from a bottle or bucket from soon after birth.
Purebred female calves of dairy cows are reared as replacement dairy cows. Most purebred dairy calves are produced by artificial insemination (AI). By this method each bull can serve very many cows, so only a very few of the purebred dairy male calves are needed to provide bulls for breeding. The remainder of the male calves may be reared for beef or veal; however, some extreme dairy breeds carry so little muscle that rearing the purebred male calves may be uneconomic, and in this case they are often killed soon after birth and disposed of. Only a proportion of purebred heifers are needed to provide replacement cows, so often some of the cows in dairy herds are put to a beef bull to produce crossbred calves suitable for rearing as beef.
Veal calves may be reared entirely on milk formula and killed at about 18 or 20 weeks as "white" veal, or fed on grain and hay and killed at 22 to 35 weeks to produce red or pink veal.
A commercial steer or bull calf is expected to put on about 32 to 36 kg (71 to 79 lb) per month. A nine-month-old steer or bull is therefore expected to weigh about 250 to 270 kg (550 to 600 lb). Heifers will weigh at least 200 kg (440 lb) at eight months of age.
Calves are usually weaned at about eight to nine months of age, but depending on the season and condition of the dam, they might be weaned earlier. They may be paddock weaned, often next to their mothers, or weaned in stockyards. The latter system is preferred by some as it accustoms the weaners to the presence of people and they are trained to take feed other than grass.[7] Small numbers may also be weaned with their dams with the use of weaning nose rings or nosebands which results in the mothers rejecting the calves' attempts to suckle. Many calves are also weaned when they are taken to the large weaner auction sales that are conducted in the south eastern states of Australia. Victoria and New South Wales have yardings of up to 8,000 weaners (calves) for auction sale in one day.[8] The best of these weaners may go to the butchers. Others will be purchased by re-stockers to grow out and fatten on grass or as potential breeders. In the United States these weaners may be known as feeders and would be placed directly into feedlots.
At about 12 months old a beef heifer reaches puberty if she is well grown.[7]
Dairy cows can only produce milk after having calved, and dairy cows need to produce one calf each year in order to remain in production. Female calves will become a replacement dairy cow. Male dairy calves are generally reared for beef or veal, relatively few are kept for breeding purposes.
"Our human bodies just were not made to digest milk on a regular basis. instead, most scientists agree that it is better for us to get calcium, potassium, protein, and fats from other food sources, like whole plant foods ー vegetables, fruits, beans, whole grains. nuts. seeds, and seaweed."
I have been talking a lot about the dangers associated with people eating animals meat, but there is also growing evidence of a strong link between dairy and several kinds of health issues, including deadly cancers development.
This is why we have to block out the "Milk Does a Human's Body Good" commercial propaganda we have been exposed to all our lives and begin to understand that dairy is actually doing out bodies a lot of bad.
To be fair, cow's milk is good for one animal: a calf.
That's about it.
Notice I said calf, not even cow. Because what does a cow drink?
Just water.
Not milk.
Think about that. If even cows do not drink their milk past infancy, why are so many people convinced that it is an essential part of their adult diets? Because our government has told us so. Or more specifically, the USDA has. The United States Department of Agriculture
According to the USDA, Americans should consume on average at least three cups of cow's milk a day in order to get the daily recommended calcium levels: 1,000 milligrams for people age eight (8) to fifty (50) years-old and 1,200 milligrams for people age fifty (50) years and older. Calcium is believed to help strengthen you bones and prevent fractures.
The USDA has even managed to work dairy into its MyPlate program.
An alleged upgrade from the Food Pyramid many of us grew up with, MYPlate program is supposed to show Americans what a nutritious dinner plate should look like: roughly equal parts vegetables, fruit, grains, and proteins, with a circle (looking suspiciously like a glass) marked "dairy" next to the plate. Though it's not stated outright, the message of MyPlate program is clear: Drink a glass of cow's milk with every meal.
Why is USA government , USDA's project, suggesting that drinking milk with every meal is a good idea? Because that is what leading doctors have recommended? Of course not!
This is what the doctors at the Harvard School of Public Health have to say about our government pushing the dairy agenda: "MyPlate program recommends dairy at every meal, even though there is little if any evidence that high dairy intakes protect against osteoporosis, and there is considerable evidence that too high intakes of milk can be harmful."
Your government is not promoting dairy because it is good for you; it is promoting milk because that is what the dairy lobbyists want. "The USDA is beholden to agriculture," says Susan Levin of the Physicians Committee for Responsible Medicine.
Susan Levin, M.S., R.D., C.S.S.D., is director of nutrition education for the Physicians Committee for Responsible Medicine, a Washington, D.C.-based nonprofit organization dedicated to promoting preventive medicine, especially better nutrition, and higher standards in research.
As director of nutrition education for the Physicians Committee, Ms. Levin conducts clinical research studies and publishes dietary reviews about the connection between diet and health. She is a co-author of the recent position paper from the Academy of Nutrition and Dietetics about vegetarian and vegan diets, which published in the Journal of the Academy of Nutrition and Dietetics in 2016.
Ms. Levin also counsels patients in a clinical setting at the nonprofit Barnard Medical Center and creates comprehensive nutrition plans for individuals and communities.
It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.
"As long as the USDA is in charge of the guidelines, you're going to see them sidestepping good nutrition advice."
"The guidelines' recommendation to increase the intake of low-fat milk and dairy products seems to reflect the interests of the powerful dairy industry more so than the latest science. There is little, if any, evidence that eating dairy products prevent osteoporosis or fractures, and there is considerable evidence that high dairy product consumption is associated with increased risk of fatal prostate and maybe ovarian cancers." ー Harvard School of Public Health.
In the U.K., where the U.S. dairy lobby can't spend any of their budget of hundreds of millions of dollars, scientists say the whole calcium and cow's milk connection is BS. In fact, British researches say drinking multiple glasses of milk actually makes it more likely that you'll suffer a fracture. Even worse, a U.K. study found that people who drank three (3) glasses or more of milk every day were twice at likely to die an early death than those who drank less than one glass per day.
Despite the efforts of the dairy lobby, many highly respected scientists in this country are finally speaking out on the dangers of dairy. take Dr. Walter Willett of the Department of Nutrition at the Harvard School of Public Health. Despite being a descendant of five(5) generations of dairy farmers (notice a trend here?). Willett has become one of the most vocal critics of the USDA's dairy recommendations. To be clear, Willet is not some crank doctor on the fringes of the medical world with an ax to grind. This guy is the real deal. The Boston Globe calls him "the single-most-cited nutritionist in the world" and notes that among the country's medical elite, "he's Dr.Oz."
Dr. Oz will see you on his own show.
| Dr. Mehmet Oz recommends first and foremost that people walk to stay healthy. (Harpo Inc.) |
By Sarah Rodman.
Globe Staff / September 12, 2009
PASADENA - After five years as the health expert on “The Oprah Winfrey Show,’’ heart surgeon Mehmet Oz is packing up his scrubs and heading to New York to helm his own syndicated program. Coproduced by Winfrey’s Harpo Productions, “The Dr. Oz Show’’ premieres Monday at 5 p.m. on WFXT (Channel 25).
So what does one of the nation's top nutritionist, working at one of its top universities, have to say about the USDA's claim we should be drinking more milk? "There is not a single bit of evidence to support that people who drink three(3) servings of milk a day have better health."
As Willett sees it, we have basically been tricked into believing that dairy is a necessary element in our diets. "Humans have no nutritional requirement for animal milk, a relatively recent addition to our diet," he wrote in a recent study. "Anatomically modern humans presumably achieved adequate nutrition for a millennia before domestication of dairy animals, and many populations throughout the world today consume little or no milk for biological reasons (lactase deficiency), lack of availability, or cultural preferences. Adequate dietary calcium for bone health, often cited as the primary rationale for high intakes of milk, can be obtained from many other food sources . . . Throughout the world, bone-fracture rates tend to be lower in countries that do not consume milk compared to those that drink milk."
In layman's term, we do not need to drink milk, once we weaned from our mother's breast milk. Plus, people who do not drink are usually healthier than those who do. Period.
No matter how many celebrities paid for endorsements campaign with milk mustaches might say otherwise.
And by the way, what sort of diet does the country's top nutritionist ー the man who has probably spent more time studying the effects of food on health than anyone else ーeat? A meat-free and dairy-free diet, of course.
You probably consume much more dairy than you even realize. You might not drink three(3) cups of milk a day, but all that half-and-half in you coffee, mozzarella on your pizzas, yogurts after lunch/meals, and cheese on your hamburger add up. The average citizen end up consuming 607 pounds (275 330.57 milliliters ) of milk, cheese, and dairy products every year. That's a lot of dairy clogging up your body system!
This is why people who give up / quit dairy often see their allergy problems go away. It will also help with irritable bowel syndrome (IBS) and digestive problems. I have a lot of friends who say their issues with chronic sinus and ear infection disappeared after they gave up dairy. Almost everyone I know who has gone dairy free has noticed an uptick in their energy levels too.
The bigger health advantage from giving up milk ,if you are still taking milk, is decreasing your odds of developing several kinds of cancer, including prostate cancer. In an open letter to the medical profession, Willett said, "Consumption of more than two(2) glasses of milk per day was associated with almost twice the risk of advanced and metastatic prostate cancer."
The Harvard School of Public Health, where Willett works, also oversaw a study that charted the health of a group of nurses over a twenty(20)- year period. The study found that nurses who drank one or more glasses of skim or low-fat milk had a 69 percent increase in ovarian cancer over women who rarely or never drank milk. The study also found nurses who ate yogurt five(5) or more times a week had almost double the ovarian cancer rates of nurses who never ate yogurt.
Another study, this one run by the Iowa Women's Health Study, found that postmenopausal women who consumed more than one glass of skim milk a day had a 73 percent greater risk of ovarian cancer than women who did not drink milk.
Scientists in Sweden decided to explore whether there was a link between countries with high rates of both ovarian cancer and milk consumption. After following more than sixty thousand (60,000) women for almost fifteen (15) years, researchers found than women who drank more than one glass of milk a day had double the risk of the most deadly forms of ovarian cancer.
Every year, twenty-seven thousand (27000) men die from prostate cancer in the United States and fifteen thousand (15000) women are lost to ovarian cancer. These were 2014 figures. new research is making it clear that a lot of those deaths could be avoided by simply giving up / quit dairy.
Is milk in your coffee or cheese on your pizza really worth the risk?
Wednesday September 9, 2009, 7:14 pm
The protein, called A1 beta-casein, is well known in the scientific community. While most dairy companies,
trade groups and government
agencies consider it
harmless, a growing body of
research implicates A1 beta-casein in diabetes, heart disease, autism
and schizophrenia.
How now, brown cow? Holstein (bottom) is typically A1,
while Guernsey (top) is typically A2.
Seemingly minor mutations of the
beta-casein molecule translate into
significant effects on human
health.
The original mutation occurred
several thousand years ago,
causing cow zero and its
offspring to produce milk in which
the amino acid histidine occupies
the 67th position of the
beta-casein protein found
in milk solids.
The amino acid proline occupies that
position in the nonmutant, original
form of the A2 protein. Today, the
average vessel of milk contains
milk from many cows, with a
mixture of both A1 and A2
beta-casein.
Keith Woodford, a professor of
farm management and agribusiness
at Lincoln University in
Christchurch, New Zealand,
is spreading the word about what
he believes to be the dangers
of milk containing A1 beta-casein.
His book, Devil in the Milk,
builds on more than 100
peer-reviewed studies to
present a compelling case that
A1 milk poses substantial
health risks....
|
A calf (plural, calves) is the young of domestic cattle. Calves are reared to become adult cattle, or are slaughtered for their meat, called veal, and for their calfskin.
The term "calf" is also used for some other species.
Calving (step by step)
"Calf" is the term used from birth to weaning, when it becomes known as a weaner or weaner calf, though in some areas the term "calf" may be used until the animal is a yearling. The birth of a calf is known as calving. A calf that has lost its mother is an orphan calf, also known as a poddy or poddy-calf in British English. Bobby calves are young calves which are to be slaughtered for human consumption.[1] A vealer is a fat calf weighing less than about 330 kg (730 lb) which is at about eight to nine months of age.[2] A young female calf from birth until she has had a calf of her own is called a heifer[3] (). In the American Old West, a motherless or small, runty calf was sometimes referred to as a dogie, (pronounced with a long "o").[4]
The term "calf" is also used for some other species.
Calves may be produced by natural means, or by artificial breeding using artificial insemination or embryo transfer.[5]
Calves are born after a gestation of nine months. They usually stand within a few minutes of calving, and suckle within an hour. However, for the first few days they are not easily able to keep up with the rest of the herd, so young calves are often left hidden by their mothers, who visit them several times a day to suckle them. By a week old the calf is able to follow the mother all the time.
Some calves are ear tagged soon after birth, especially those that are stud cattle in order to correctly identify their dams (mothers), or in areas (such as the EU) where tagging is a legal requirement for cattle. A calf must have the very best of everything until it is at least eight months old if it is to reach its maximum potential.[6] Typically when the calves are about two months old they are branded, ear marked, castrated and vaccinated.
Calf rearing systems
The single suckler system of rearing calves is similar to that occurring naturally in wild cattle, where each calf is suckled by its own mother until it is weaned at about nine months old. This system is commonly used for rearing beef cattle throughout the world.Cows kept on poor forage (as is typical in subsistence farming) produce a limited amount of milk. A calf left with such a mother all the time can easily drink all the milk, leaving none for human consumption. For dairy production under such circumstances, the calf's access to the cow must be limited, for example by penning the calf and bringing the mother to it once a day after partly milking her. The small amount of milk available for the calf under such systems may mean that it takes a longer time to rear, and in subsistence farming it is therefore common for cows to calve only in alternate years.
In more intensive dairy farming, cows can easily be bred and fed to produce far more milk than one calf can drink. In the multi-suckler system, several calves are fostered onto one cow in addition to her own, and these calves' mothers can then be used wholly for milk production. More commonly, calves of dairy cows are fed formula milk from a bottle or bucket from soon after birth.
Purebred female calves of dairy cows are reared as replacement dairy cows. Most purebred dairy calves are produced by artificial insemination (AI). By this method each bull can serve very many cows, so only a very few of the purebred dairy male calves are needed to provide bulls for breeding. The remainder of the male calves may be reared for beef or veal; however, some extreme dairy breeds carry so little muscle that rearing the purebred male calves may be uneconomic, and in this case they are often killed soon after birth and disposed of. Only a proportion of purebred heifers are needed to provide replacement cows, so often some of the cows in dairy herds are put to a beef bull to produce crossbred calves suitable for rearing as beef.
Veal calves may be reared entirely on milk formula and killed at about 18 or 20 weeks as "white" veal, or fed on grain and hay and killed at 22 to 35 weeks to produce red or pink veal.
Growth
Ear tagged calf and cow in Andorra.
A commercial steer or bull calf is expected to put on about 32 to 36 kg (71 to 79 lb) per month. A nine-month-old steer or bull is therefore expected to weigh about 250 to 270 kg (550 to 600 lb). Heifers will weigh at least 200 kg (440 lb) at eight months of age.
Calves are usually weaned at about eight to nine months of age, but depending on the season and condition of the dam, they might be weaned earlier. They may be paddock weaned, often next to their mothers, or weaned in stockyards. The latter system is preferred by some as it accustoms the weaners to the presence of people and they are trained to take feed other than grass.[7] Small numbers may also be weaned with their dams with the use of weaning nose rings or nosebands which results in the mothers rejecting the calves' attempts to suckle. Many calves are also weaned when they are taken to the large weaner auction sales that are conducted in the south eastern states of Australia. Victoria and New South Wales have yardings of up to 8,000 weaners (calves) for auction sale in one day.[8] The best of these weaners may go to the butchers. Others will be purchased by re-stockers to grow out and fatten on grass or as potential breeders. In the United States these weaners may be known as feeders and would be placed directly into feedlots.
At about 12 months old a beef heifer reaches puberty if she is well grown.[7]
Diseases
Calves suffer from few congenital abnormalities but the Akabane virus is widely distributed in temperate to tropical regions of the world. The virus is a teratogenic pathogen which causes abortions, stillbirths, premature births and congenital abnormalities, but occurs only during some years.
Uses
Calf meat for human consumption is called veal, and is usually produced from the male calves of Dairy cattle. Also eaten are calf's brains and calf liver. The hide is used to make calfskin, or tanned into leather and called calf leather, or sometimes in the US "novillo", the Spanish term. The fourth compartment of the stomach of slaughtered milk-fed calves is the source of rennet. The intestine is used to make Goldbeater's skin, and is the source of Calf Intestinal Alkaline Phosphatase (CIP).Dairy cows can only produce milk after having calved, and dairy cows need to produce one calf each year in order to remain in production. Female calves will become a replacement dairy cow. Male dairy calves are generally reared for beef or veal, relatively few are kept for breeding purposes.
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