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Dairy always sparks a lot of controversy.  Some say that pasteurized, low-fat dairy is healthy and should be consumed two to three times daily, while others claim that raw, full-fat dairy is a health food.  And then others insist on no dairy at all.  Around 60% of the world's population is somewhat lactose intolerant.  Below is an overview of some factors to consider when deciding whether or not dairy is right for you.

Calcium Content in Dairy and Non Dairy Foods

Dairy
Cow's Milk               291 mg
Yogurt                       252 mg
Human Breast Milk  33 mg

Non-Dairy
Sesame Seeds            1160 mg
Sardines                       371 mg
Amaranth                     267 mg
Collard Greens             250 mg
Kale                              249 mg
Almonds                       234 mg
Parsley                          203 mg
Dandelion Greens         187 mg
Mustard Greens            183 mg
Salmon                         167 mg
Watercress                    151 mg
Chickpeas                     150 mg
Beans                            135 mg
Pistachio Nuts               131 mg
Tofu                               182 mg
Figs                                126 mg
Sunflower Seeds            120 mg
Buckwheat                     114 mg
Beet Greens                     99 mg
Spinach                            93 mg
Swiss Chard                     88 mg
Soybeans                          60 mg
Leeks                                52 mg
Broccoli                            48 mg
Cauliflower                       42 mg
Brussels Sprouts               36 mg

Calcium content of foods based on 100-gram or 3.5 ounce portions. Source: Agricultural Resource Service.

Many consider cow's milk to be one of the most ideal foods nature provides, particularly when prepared in traditional ways, such as culturing.  Others question the idea of drinking milk of another species. Humans, like other mammals, produce milk for a specific purpose - to feed their own offspring until they are ready for solid food.  Milk from a cow is designed to make a newborn calf grow rapidly in only a few weeks, causing many to believe that it's not ideal food for humans. Additionally, pregnant cows are often milked, resulting in human consumers drinking milk high in hormones.

Some small farmers treat their cows humanely and allow a more natural relationship between mother cow and calf.  However, large industrial milk factories often subject their cows to filthy living conditions. Animal mistreatment at factory farms is well documented.  Some also question the ethics of impregnating a cow for milk production and taking away her calf shortly after birth (often for slaughter to sell veal) in order to maximize economic profits.

Animal agriculture is a major contributor to global warming and pollution.  In addition, vast amounts of natural resources are used for dairy production. Globally, agriculture accounts for 60% of nitrous oxide and 50% of methane emissions.  The dairy sector contributes 4% to the total greenhouse gases worldwide.  Some argue that we could feed many more people at lower costs if resources were used to grow crops for human consumption, rather than for meat and dairy production.  Others believe that in some cases the benefits outweigh the drawbacks, which could be mitigated if the grazing land and animal waste is carefully managed.  By seeking out and purchasing from small, local farms, you can help support the farms that are producing dairy responsibility.