Don't Drink Your Milk!
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.

Now we come to one of the most controversial and misunderstood items in the Western diet.

Orientals and Africans have traditionally avoided milk- except as a purgative.  But in the Western world, people are told to drink milk everyday throughout their lives.

If we look at nature, we see that the young feed exclusively on milk until weaned away from it with other foods.  The natural disappearance of the milk-digesting enzyme lactase from the human system upon reaching maturity proves that adult humans have no more nutritional need for milk than adult tigers or chimpanzees.

Though milk is a complete protein food when consumed raw, it also contains fat, which means that it combines poorly with any other food except itself.  Yet adults today routinely 'wash down' other foods with cold milk.  Milk curdles immediately upon entering the stomach, so if there is other food present the curds coagulate around other food particles and insulate them from exposure to gastric juices, delaying digestion long enough to permit the onset of putrefaction.  Therefore, the first and foremost rule of milk consumption is, 'Drink it alone, or leave it alone.'

Today, milk is made even more indigestible by the universal practice of pasteurization, which destroys its natural enzymes and alters its delicate proteins.

Raw milk contains the active enzymes lactase and lipase, which permit raw milk to digest itself.  Pasteurized milk, which is devitalized of lactase and other active enzymes, simply can not be properly digested by adult stomachs, and even infants have trouble with it, as evidenced by colic, rashes, respiratory ailments, gas and other common ailments of bottle-fed babies.  The lack of enzymes and alteration of vital proteins also renders the calcium and other mineral elements in milk largely unassailable.

During the 1930's, Dr. Francis M. Pottenger conducted a 10-year study on the relative effects of pasteurized and raw milk diets on 900 cats.  One group received nothing but raw whole milk, while the other was fed nothing but pasteurized whole milk from the same source.

The raw milk group thrived, remaining healthy, active and alert throughout their lives, but the group fed on pasteurized milk soon became listless, confused and highly vulnerable to a host of chronic degenerative ailments normally associated with humans, including heart disease, kidney failure, thyroid dysfunction, respiratory ailments, loss of teeth, brittle bones, liver inflammation, etc. But what caught Dr. Pottenger's attention most was what happened to the second and third generations.  The first offspring of the pasteurized milk group were all born with poor teeth and small, weak bones- a clear cut sign of calcium deficiency, which indicated lack of calcium absorption from pasteurized milk.

The offspring of the raw milk group remained as healthy as their parents.  Many of the kittens in third generation of the pasteurized group were stillborn, while those that survived were all sterile and unable to reproduce.

The experiment had to end there because there was no fourth generation of cats fed on pasteurized milk, although the raw milk group continued to breed and thrive indefinitely.

If that is insufficient proof of the ill effects of pasteurized milk, take note of the fact even that newborn calves fed on pasteurized milk taken from their own mother cows usually die within six months, a fact which the commercial dairy industry is loathe to admit.

Despite such scientific evidence in favor of raw milk and against pasteurized milk, and despite the fact that until the early twentieth century the human species thrived on raw milk, it is actually illegal to sell raw milk to consumers in all but a few states in America today.

It is far more profitable to the dairy industry to pasteurize milk to extend its shelf-life, though such denatured milk does nothing whatsoever to extend human life.  Furthermore, pasteurization renders milk from sick cows in unsanitary dairies relatively 'harmless' by killing some, but not all, dangerous germs, and this too cuts costs for the dairy industry.

It required only three generations for Dr. Pottenger's pasteurized milk fed cats to become sterile and enfeebled.  That's about how many generations of Americans and Europeans have fed on pasteurized milk.  Today, infertility has become a major problem for your American couples, while calcium deficiency has become so rampant that over 90 percent of all American children suffer chronic tooth decay.

To make things worse, milk is now routinely 'homogenized' to prevent the cream from separating from the milk.  This involves the fragmentation and pulverization of the fat molecules to the point that they will not separate from the rest of the milk.  But it also permits these tiny fragments of milk fat to easily pass through the villa of the small intestine, greatly increasing the amount of denatured fat and cholesterol absorbed by the body. In fact, you absorb more milk-fat from homogenized milk than you do from pure cream!

Women worried about osteoporosis should take note of these facts about pasteurized milk products.  That such denatured milk does not deliver sufficient calcium to prevent this condition is abundantly evident from the fact that American women, who consume great quantities of pasteurized milk products, suffer the world's highest incidence of osteoporosis.  Raw cabbage, for example, supplies far more assimilable calcium than any quantity of pasteurized milk, yogurt, cottage cheese, or any other denatured dairy product.

Recent studies at the Human Research Center in Grand Folks, North Dakota, indicates that the element boron is also an essential factor in absorbing calcium from food and utilizing it to build bones.

Even more noteworthy, the level of estrogen in the blood of women given sufficient quantities of boron more than doubled, eliminating the need for estrogen replacement therapy, which is a common stopgap measure against osteoporosis in the West.  And where do we find boron?  In fresh fruits and vegetables, especially apples, pears, grapes, nuts, cabbage, and other leafy vegetables, where we also find calcium.  Nature has already provided abundant sources of all the vital nutrients we need in synergetic form, but man insists on cooking and processing them to death, and then wonders why his diet doesn't 'work'.

Adults should seriously reconsider milk as a constitute of their daily diets, unless they are able to obtain raw certified milk, which is an excellent food.  To stuff children with pasteurized milk in order to make them grow 'strong and healthy' is sheer folly, because they simply cannot assimilate the nutrients.

Indeed men, women, and children alike should eliminate all pasteurized dairy products from their diets, for these denatured dairy products only gum up the intestines with layer upon layer of slimy sludge that interferes with the absorption of organic nutrients.

The Rule: Eliminate pasteurized & homogenized milk entirely from your diet.  If raw certified milk is available, consume it as a whole food in itself, not in combination with other foods.

http://www.rawmilk.org           http://www.westhillfarm.org/homogenised.htm