6. Dairy Products
Dairy products can be a good source of many natural essentials like protein, B vitamins, calcium, phosphorus, and potassium., though there have been many research advances that are finding dairy products are doing us more harm than good. Minerals like calcium and phosphorus help build strong bones and muscles, but if you’re already at risk of kidney disease, a build-up of these minerals can cause high levels in the blood, which can increase the risk of bone and heart disease.
A common case against the popular inclusion of dairy in the food pyramid is explained by Walter Willett, MD, PhD, a professor of epidemiology and head of the nutrition department at the Harvard School of Public Health, who says “One of the main arguments for USDA recommendations is that drinking milk or equivalent dairy products will reduce the risk of fractures. But in fact, there’s very little evidence that milk consumption is associated with reduced fractures.” Many other dairy products like cheese, ice cream and butter can also contribute to high cholesterol levels and increase the risk of cardiovascular disease.
Research published by The American Society for Clinical Nutrition, Inc. has linked the use of dairy products – specifically cow’s milk – with the occurrence of insulin-dependent diabetes. Milk contains animal proteins, which are highly acidic and increase calcium secretion into the urine. When this occurs, the body must take calcium from our bones in order to neutralize the acid in our system. Not only does this cause our bones to weaken, but it also puts an enormous amount of pressure on our kidneys.
With the advance of modern research, studies have further shown that most people are, in fact, lactose intolerant, meaning dairy products are naturally more difficult for our bodies to process. So, for the good of your kidneys and overall health, instead of dairy products, aim to gain equal or more nutrition from other dairy-free sources. Swap cow’s milk for an alternative like rice, coconut or almond milk, and find calcium in green leafy vegetables, seeds, and whole grains.