Don't
Drink Your Milk!
Data source:
http://www.mercola.com/article/milk/no_milk.htm
Processing Is the Problem
The path that transforms healthy milk products into allergens
and carcinogens begins with modern feeding methods that
substitute high-protein, soy-based feeds for fresh green grass
and breeding methods to produce cows with abnormally large
pituitary glands so that they produce three times more milk than
the old fashioned scrub cow. These cows need antibiotics to keep
them well.
Their milk is then pasteurized so that all valuable enzymes are
destroyed (lactase for the assimilation of lactose; galactase
for the assimilation of galactose; phosphatase for the
assimilation of calcium).
Literally dozens of other precious enzymes are destroyed in the
pasteurization process. Without them, milk is very difficult to
digest. The human pancreas is not always able to produce these
enzymes; over-stress of the pancreas can lead to diabetes and
other diseases.
The butterfat of commercial milk is homogenized, subjecting it
to rancidity. Even worse, butterfat may be removed altogether.
Skim milk is sold as a health food, but the truth is that
butter-fat is in milk for a reason.
Without it the body cannot absorb and utilize the vitamins and
minerals in the water fraction of the milk. Along with valuable
trace minerals and short chain fatty acids, butterfat is
America's best source of
preformed vitamin A.
Synthetic vitamin D, known to be toxic to the liver, is added to
replace the natural vitamin D complex in butterfat. Butterfat
also contains re-arranged acids which have strong
anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2% milk. Unlike the
cholesterol in fresh milk, which plays a variety of health
promoting roles, the cholesterol in non-fat dried milk is
oxidized and it is this rancid cholesterol that promotes heart
disease.
Like all spray dried products, non-fat dried milk has a high
nitrite content. Non-fat dried milk and sweetened condensed milk
are the principle dairy products in third world countries; use
of ultra high temperature pasteurized milk is widespread in
Europe.
Other Factors Regarding Milk
Milk and refined sugar make two of the largest contributions to
food induced ill health in our country. That may seem like an
overly harsh statement, but when one examines the evidence, this
is a reasonable conclusion.
The recent approval by the FDA of the use of BGH (Bovine Growth
Hormone) by dairy farmers to increase their milk production only
worsens the already sad picture.
BGH causes an increase in an insulin-like growth factor (IGF-1)
in the milk of treated cows. IGF-1 survives milk pasteurization
and human intestinal digestion. It can be directly absorbed into
the human bloodstream, particularly in infants.
It is highly likely that IGF-1 promotes the transformation of
human breast cells to cancerous forms. IGF-1 is also a growth
factor for already cancerous breast and colon cancer cells,
promoting their progression and invasiveness.
It is also possible for us to absorb the BGH directly from the
milk. This will cause further IGF-1 production by our own cells.
BGH will also decrease the body fat of cows. Unfortunately, the
body fat of cows is already contaminated with a wide range of
carcinogens, pesticides, dioxin, and antibiotic residues. When
the cows have less body fat, these toxic substances are then
transported into the cows' milk.
BGH also causes the cows to have an increase in breast
infections for which they must receive additional antibiotics.
Prior to BGH, 38%of milk sampled nationally was already
contaminated by illegal residues of antibiotics and animal
drugs. This will only increase with the use of BGH. One can only
wonder what the long term complications will be for drinking
milk that has a 50% chance it is contaminated with antibiotics.
There is also a problem with a protein enzyme called xanthine
oxidase which is in cow's milk. Normally, proteins are broken
down once you digest them.
However, when milk is homogenized, small fat globules surround
the xanthine oxidase and it is absorbed intact into your blood
stream. There is some very compelling research demonstrating
clear associations with this absorbed enzyme and increased risks
of heart disease.
Ear specialists frequently insert tubes into the ear drums of
infants to treat recurrent ear infections. It has replaced the
previously popular tonsillectomy to become the number one
surgery in the country.
Unfortunately, most of these specialists don't realize that over
50% of these children will improve and have no further ear
infections if they just stop drinking their milk.
This is a real tragedy. Not only is the $3,000 spent on the
surgery wasted, but there are some recent articles supporting
the likelihood that most children who have this procedure will
have long term hearing losses.
It is my strong recommendation that you discontinue your milk
products. If you find this difficult, I would start for several
weeks only, and reevaluate how you feel at that time.
This would include ALL dairy, including skim milk and Lact-Aid
milk, cheese, yogurt, and ice cream. If you feel better after
several weeks you can attempt to rotate small amounts of one
form of milk every four days.
You probably are wondering what will happen to your bones and
teeth if you stop milk. The majority of the world's population
takes in less than half the calcium we are told we need and yet
they have strong bones and healthy teeth.
Cows' milk is rich in phosphorous which can combine with calcium
-- and can prevent you from absorbing the calcium in milk. The
milk protein also accelerates calcium excretion from the blood
through the kidneys.
This is also true when you eat large amount of meat and poultry
products. Vegetarians will need about 50% less calcium than meat
eaters because they lose much less calcium in their urine.
It is possible to obtain all your calcium from dark green
vegetables (where do you think the cow gets their's from?). The
darker the better. Cooked collard greens and kale are especially
good. If you or your child is unable to take in large amounts of
green vegetables, you might want to supplement with calcium.
If you can swallow pills, we have an excellent, inexpensive
source called Calcium Citrate, which has a number of other
minerals which your body requires to build up maximally healthy
bone.
It is much better than a simple calcium tablet. You can take
about 1,000 mg a day. For those who already suffer from
osteoporosis, the best calcium supplement is microcrystalline
hydroxyapatite.
It is also important that you take vitamin D in the winter
months from November to March. Normally your skin converts
sunshine to vitamin D, but the sunshine levels in the winter are
very low unless you visit Florida
or Mexico
type areas.
Most people obtain their vitamin D from milk in the winter; so
if you stop it, please make sure you are taking calcium with
vitamin D or a multi vitamin with vitamin D to prevent bone
thinning.
Most people are not aware that the milk of most mammals varies
considerably in its composition. For example, the milk of goats,
elephants, cows, camels, wolves, and walruses show marked
differences, in their content of fats, protein, sugar, and
minerals. Each was designed to provide optimum nutrition to the
young of the respective species. Each is different from human
milk.
In general, most animals are exclusively breast-fed until they
have tripled their birth weight, which in human infants occurs
around the age of one year. In no mammalian species, except for
the human (and domestic cat) is milk consumption continued after
the weaning period. Calves thrive on cow milk. Cow's milk is
designed for calves.
Cow's milk is the number one allergic food in this country. It
has been well documented as a cause in diarrhea, cramps,
bloating, gas, gastrointestinal bleeding, iron-deficiency
anemia, skin rashes, atherosclerosis, and acne.
It is the primary cause of recurrent ear infections in children.
It has also been linked to insulin dependent diabetes,
rheumatoid arthritis, infertility, and leukemia.
Hopefully, you will reconsider your position on using milk as a
form of nourishment. Small amounts of milk or milk products
taken infrequently, will likely cause little or no problems for
most people.
However, the American Dairy Board has done a very effective job
of marketing this product. Most people believe they need to
consume large, daily quantities of milk to achieve good health.
NOTHING could be further from the truth.
Public health officials and the National Dairy Council have
worked together in this country to make it very difficult to
obtain wholesome, fresh, raw dairy products. Nevertheless, they
can be found with a little effort. In some states, you can buy
raw milk directly from farmers.
Whole, pasteurized, non-homogenized milk from cows raised on
organic feed is now available in many gourmet shops and health
food stores. It can be cultured to restore enzyme content, at
least partially. Cultured buttermilk is often more easily
digested than regular milk; it is an excellent product to use in
baking.
Many shops now carry whole cream that is merely pasteurized (not
ultra pasteurized like most commercial cream); diluted with
water, it is delicious on cereal and a good substitute for those
allergic to milk.
Traditionally made creme fraiche (European style sour cream), it
also has a high enzyme content.
|