How/why did bread and milk become "evil" foods?

An exoneration of dietary cholesterol raises the question: what was the basis for implicating dietary cholesterol as a CVD risk factor in the first place? The answer highlights important distinctions between the modern and Stone Age food supplies. In a modern context, cholesterol and other dietary factors likely to influence both serum lipids and the risk of coronary disease, salient among them saturated fat, tend to covary. Both cholesterol and saturated fat are found in dairy products and processed foods containing them and in meat. Eggs and seafood, sources of cholesterol but not of considerable amounts of saturated fat, are smaller contributors to the typical modern diet. The linkage of specific foods with CVD risk in the absence of the total diet context is problematic. For example, the impact of dietary cholesterol on serum lipid levels is reduced when saturated fatty acid intake is low (11).

In the Stone Age context, dietary cholesterol was more reliably distinct from saturated fat. Dairy was not consumed until the advent of agriculture, ∼12,000 y ago, and was not consumed by many cultures for millennia thereafter. Humans likely adapted to an intake of dietary cholesterol unencumbered by adverse associations and then encountered such associations only in a modern context. Dietary cholesterol was then likely indicted by association.

A growing body of literature
A growing body of epidemiological research questions the association between dietary cholesterol and serum lipids, when account is adequately taken of other dietary variables (11, 12). More important still are prospective, population-based studies that, when similarly scrupulous about variation in other dietary components, find no association between cholesterol intake in general, or egg intake in particular, and the risk of CVD (13).

Recent reports derived from clinical interventions established that increases in cholesterol intake result in increases in both LDL-C and HDL-C in those subjects who respond to dietary cholesterol challenges (∼25% of the population), whether they are children (14), young adults (15), or elderly individuals (16). Further, there are specific circumstances in which dietary cholesterol results in increases in only HDL-C, whereas no increases in LDL-C are observed, as is the case with weight loss interventions (11, 17), intake of only 1 egg per day (3), or other factors (18). Recent findings on lipoprotein responses to dietary cholesterol challenges in a variety of populations are summarized in Table 2.

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Table 2.
Changes in LDL-C, HDL-C, and LDL-C/HDL-C ratio after a cholesterol challenge1

Egg intake also has resulted in the formation of fewer atherogenic lipoproteins including increases in large LDL (15, 19) and large HDL particles (20). It is well-known that small LDL particles become more readily oxidized and can more easily penetrate the arterial wall where they are taken up by macrophages, leading to the formation of foam cells and the initiation of the atherosclerotic process (21). Large HDL particles are associated with increased reverse cholesterol transport (22). Thus, the generation of these lipoprotein particles (large LDL and large HDL particles) by egg intake suggests increased protection against atherosclerosis.

Further, the Lipid Research Clinics Prevalence Follow-up Study (23), which examined both men and women (N = 4546) reported no important relationships between CHD deaths and dietary cholesterol intake. Several other studies (24–26) also failed to find an association between CHD incidence and egg intake, and recent reports indicated a lack of correlation between egg intake and risk of CHD or stroke (27, 28)

How/why did bread and milk become "evil" foods?

So, i wonder, did children who were "lactose intolerant" or allergic to gluten simply die in childhood in centureis gone by?

I, too, wonder about the gluten and lactose allergies of people these days. Certainly for most of the history of Europeans (in which i include the "white" residents of North and South America) bread and dairy products have played are large part in their diets. The French revolution was set in train by a failure of the wheat crop due to bad weather in northern France in 1788, followed by hoarding of grain and flour by speculators. The Corn Laws of England effectively destroyed the agricultural laboring class, who could no longer afford their daily bread

What do they advise people to drink instead of milk- in order to get their calcium, vitamin D and protein?