New health food guide excludes milk products
Really, calcium was the only thing dairy had going for it. It's full of lactose, which a lot of people can't digest and which also spikes our blood sugar to inflammatory levels. And a lot of dairy includes high levels of saturated fat--the kind that clogs our arteries, not the nice kind present in stuff like avocados and olive oil. Furthermore, recent research suggests that a high dairy intake may lead to nasty stuff like prostate and ovarian cancer. So if you'd rather your unmentionables didn't rot away, better kick the milk bottle.
It makes sense when you think about it. We humans have evolved on an omnivorous diet, but nowhere in our evolution does it suggest that we ought to suckle on food meant for calves. Our procuring of dairy on the scale that we've achieved is a purely technological advancement, and one that's inconsistent with our own biology. We're not really built to process the stuff. It's not meant for us.
Those concerned about still getting enough calcium in their diets (i.e. those at risk for osteoporosis) will be glad to know there are plenty of healthier options to obtain the vital nutrient. Collard greens and bok choy both have high levels of calcium, as well as a world of other nutrients packed densely within their green leaves. They might not be as easy to prepare as your average glass of milk, but your body will thank you for the change to green. Beans also have a decent amount of calcium, and if you're into soy, plenty of soy milk brands fortify their product with extra calcium. You can also pop a twice-daily supplement to ensure you're getting enough of the stuff. So do your system (and the environment) a favor and swap out the milk for some plant matter. Harvard scientists say it's the way to go, after all.