Milk, and the many ill conditions it causes

Milk, and the many ill conditions it causes
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I know MANY people, and have friends and family members who suffer from a range of health challenges which we have traced back to dietary mistakes sometimes far in the past, many times from using ‘foods’ that were supposed to be healthful or at least benign.
Maybe the most sinfully glaring example of a food (Loose use of the word) which was presented as GOOD by loving parents, relentless advertising and which was taught about and encouraged in schools and which was supplied, even forced upon children in school is Cow’s Milk and its various derivatives.

This nasty lie of a heavily infected and polluted JUNK FOOD has, since before I was born, been presented as an absolute essential food, while the truth is, that it is anything but, and is actually the opposite of its image.
This ‘milk thing’ is among the very biggest and most criminal scams ever forced down the throats of civilized Americans and Europeans.

With full support of governments charged with protecting the people, the unscrupulous corporate interests of the dairy industry have infiltrated medical institutions and educational facilities, and have created and maintained a complex culture of misinformation to disguise one of the most polluted and poisonous products as something not only healthful but essential.

It is heart-braking to remember the numerous examples of well meaning parents, coercing innocent, trusting children into drinking Cow’s Milk from a young age. Some were introduced to the foreign substance in the first year of life and had developed a perverted ‘taste’ for it that persisted long beyond the age when humans retain the enzymatic ability to digest even their own mother’s milk (16-24 months). Of course humans never did and never will have the ability to process, in a healthful way, the milk designed for an infant cow, even if it weren’t spiked with extra foreign hormones, all manor of infectious microbes born of filthy conditions and sickly, abused animals, high concentrations of agricultural chemicals and some of the most deleterious allergens in the environment, let alone in the food supply.

I can clearly remember some of the ingenious ways in which loving parents tricked or strong-armed children into swallowing the nasty stuff, always in the best interest of the kids:

Some parents put M ‘n’ Ms or chocolate chips in the glass, some poured sticky jelly in the bottom, and then carefully poured in the milk… The kids would have to drink the white poison to get the reward at the bottom of the glass. Sometimes the bribe of cookies ‘n’ milk would get the job done. And of course, the Cow’s Milk invasion also helped develop a whole new junk food category: chocolate syrup and super sweet cocoa drink mixes. These were often used to disguise the repulsive character of PUS-RICH Cow’s Milk enough to get the kids to enthusiastically chug it down….

Fatty, infectious, cross-species infant food + sugary Caffeine-like stimulating junk syrup = allergic, snotty, overweight, asthmatic, diabetic kids, troubled also with attention deficit, re-occurring ear infections, tonsillitis, chronic digestive and eliminative dysfunction, acne, Etc. sometimes growing into adulthood with exaggerated versions of the same maladies and additional ones to boot, thanks to milk.
Many people have retained their perverse, learned (Certainly not natural) association with Cow’s Milk into later life, even as the ‘quality’ of the commercial liquid has been further insulted through mass-production, chemical industry collusion, profit focused criminal activity and ever bolder lies.

It simply is a crying shame that kids trusted their parents. That backfired… Parents trusted their government and the schools, that backfired, and we all were brainwashed by sneaky advertising funded by criminals who invented a whole industry that makes no nutritional sense what-so-ever and serves no benevolent means at all. An entire multi-million dollar complex which reaps untold suffering on millions of animals, inexcusable sickness on people, and is a big part of the system more injurious to the environment than any other commercial interest in existence. This is the white slime that is supposed to do a body good… Take another look.
Take another look, see beyond the ‘White Lie’ and consider boycotting commercial Cow’s Milk and all the associated junk food (Un-Food). By refusing to be part of this ‘White Lie’ you will help the whole planet, all of her people and billions of ‘other’ animals to much happier and healthier.

Casein [Milk] is the most relevant chemical carcinogen ever discovered.
~Dr. T. Colin Campbell

Right now there are millions of human infants drinking poison Cow’s Milk through rubber nipples and millions of healthy young children being poisoned for life at the insistence of well meaning parents and teachers ill informed by an industry that buys government agencies, lies in the most intelligence-insulting ways, with the help of idolized celebrities, though: TV, radio, print media, internet, and through ‘Educational Material’ supplied BY THE INDUSTRY through the schools. And all of this disease producing whitewash is heavily subsidized by our government. The ‘Milk Crooks’ are getting rich from what sickens the people and pollutes the Earth… The pushers who are, right now hooking our kids on what can be a life long drug addiction can be stopped using the same system they exploit, supply and demand. When demand diminishes, supply dries-up.

Here’s something that is really wrong:

The United States Department of Agriculture (USDA) provides free ‘food’ and nutritional programs for underprivileged kids. Most of the kids are from minority populations. This Corporatized agency has chosen milk and dairy products to be a major component of the daily food gifts. The children now receive free breakfasts of cereal with milk, free lunches of chocolate milk with macaroni and cheese or pizza.

At least ninety-five percent of African-Americans are profoundly lactose intolerant.
Lactose is a sugar, which requires the enzyme (lactase) to break it down into glucose and galactose. If left intact, this sugar can only be broken down in the intestines by putrefactive bacteria and the results are gas, bloating, and intestinal distress. The ‘distresses’ are many.

Casein makes up eighty percent of milk’s protein. This tenacious glue causes histamine production, the body’s natural defense against an invading antigen. This interaction results in the production of thick, slimy mucus, in copious amounts.

The inner-city school systems receiving most of the USDA ‘assistance’ have very large populations of African-American students.
Got milk? Got cheese? These kids do, particularly chocolate milk. Why chocolate-ized milk?
It’s like pouring perfume on ‘stink’

The USDA is dumping heavily subsidized surplus food into the bodies of our kids, not offering healthful food or real food which could help them build strong bodies and sharp minds. Concentration suffers and behavior degrades when the milk induced fermentation occurs in the stomachs and intestines of the youngsters.

Milk contains powerful hormones. These relate to changing rates of sexual maturity.
Several studies have revealed that eighty percent of nine-year-old African-American girls had breast development with onset of early sexual maturity.

Children are becoming overweight at an earlier age. When eating bovine growth hormones in combination with animal fat, the body responds to the signals of those chemical messengers: Grow!

At least one out of five children has attention deficit disorder (ADD). A recent study in the Journal of Autism linked ADD to a milk protein, casomorphin. This opiate is similar to morphine, and it can be found in all milk from even the healthiest cows.

Another discouraging fact:
Both organic and non-organic milk contain fat, cholesterol and various allergens as well as 59 active hormones including the powerful growth hormone Growth Factor One (IGF-1), which is considered to be a fuel cell for cancer growth. IGF-1 has been identified in the rapid growth cancer.

Please boycott Cow’s Milk and ask your friends to help break the cycle. Eventually people will figure out what a ridiculous idea this milk thing is, but every day that we delay, will sentence thousands more children to sicker lives in a dirtier world.

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Professor T. Colin Campbell, Ph.D. has been a researcher, lecturer, and policy advisor in the field of diet and cancer for nearly 40 years and in the author of the groundbreaking research book ‘The China Study’.

His answers to a few Milk-relevant questions:

Q: You claim that your research showed that the protein casein, which makes up 87 percent of cow’s milk protein, promoted all stages of the cancer process. Are you saying that animal protein promotes cancer?

Dr. T. Colin Campbell: In our experimental animal studies, casein [Milk] as an animal protein promotes cancer, in spades. Of all the experimental research my laboratory did, this may be the most convincing. In fact, our findings, done in so many ways, show that casein is the most relevant chemical carcinogen ever discovered. I have presented this information in seminars to virtually all the relevant agencies and research groups who do these kinds of studies, and have published the results in the very best peer-reviewed scientific journals. These findings also are consistent with similar promoting effects of casein on the development of experimental atherogenesis (the lesion leading to heart disease) and rising blood cholesterol levels, among other toxic

Q: In your book you state that, “Among the many associations that are relevant to diet and disease, so many pointed to the same finding: People who ate the most animal-based foods got the most chronic disease. Even relatively small intakes of animal-based food were associated with adverse effects. People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.” There are some who disagree with this nutritional philosophy.

Dr. T. Colin Campbell: I don’t like to respond to the assertion that people make decisions on the basis of “philosophy,” which suggests that people are motivated by personalized agendas in making their decisions. Although I know this to be true for most people, this is not what motivated me. I simply did the research with my many students and colleagues and produced experimental findings that were peer-reviewed and published in the very best scientific journals. I then made my conclusions on the basis of actual empirical data. There was no philosophy involved. If I had a personal bias or philosophy in drawing my conclusions, it would have been exactly the opposite of these conclusions, given my many years on the farm milking cows.

My observation that “even relatively small intakes of animal-based food were associated with adverse effects” comes from the data showing that there is a high statistical significance between blood total cholesterol and aggregate chronic disease rates (i.e., “Western” diseases). This is especially interesting because dietary animal-based protein in this survey ranged only from 0 percent to 10 percent of total protein. Moreover, to observe such statistical significance within this very low range of animal-based protein and within such a low range of blood cholesterol is striking, especially when the blood cholesterol was so highly correlated with animal-source foods.

Q: Are you suggesting that we all become vegetarians?

Dr. T. Colin Campbell: I have never suggested that we should all be vegetarians, because about 90 percent of vegetarians are still consuming food (i.e., dairy, eggs) with nutrient compositions that actually account for the adverse health effects of animal-based foods. Although consuming foods that trend in the direction of better health, vegetarians do not do what they could do. This suggests that vegans should do better, but they, too, compromise their potential benefits because they consume food that is highly processed. My recommendation is to consume a whole-food, plant-based diet without supplementing with added fat, salt, sugar and processed foods.
Whether people should eat this way is, of course, their choice. If we want to maximize our health, I believe that it would be prudent to go the whole way to an all-plant-based diet and allow ourselves the opportunity to discover some hidden and delicious tastes that are masked because of our addictions to high fat, salt and sugar.

The ultimate problem with cow’s milk is that nature concocts different formulas of mother’s milk for different species. What’s good for baby calves isn’t necessarily good for human babies or adults. “Isn’t it strange that we’re the only species that suckles from another species?”

* Dr. Campbell theorises that cow’s milk unnaturally stimulates enzymes and growth hormones in the human body that increase the risk of various diseases.

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And if you think that other dairy products safer than milk, remember:


Know this:

Each bite of hard cheese has TEN TIMES whatever was in that sip of milk… because it takes ten pounds of milk to make one pound of cheese. Each bite of ice cream has 12 times … and every swipe of butter 21 times whatever is contained in the fat molecules in a sip of milk. Most of these other ‘value added’ junk foods also contain (And deliver) extra ‘Junk ingredients’.

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Milk (Cow) triggers juvenile diabetes (And many other ill conditions)

Milk is strongly suspected of triggering juvenile diabetes, a disease that causes blindness and other serious health problems.(10) Some children’s bodies treat cow’s milk protein as a foreign substance and produce high levels of antibodies to fend off this ‘invader’. These antibodies also destroy the cells that produce insulin in the pancreas, leading to diabetes. Studies have also found that autism and schizophrenia in children may be linked to the body’s inability to digest the milk protein casein; symptoms of these diseases diminished or disappeared in 80 per cent of the children who were switched to milk-free diets.(11) Bacteria linked to Crohn’s disease, which affects 100,000 Britons and causes inflammation of the intestine, have been found in pasteurized milk.(12)
10) ‘Study Explores Link Between Cow’s Milk, Juvenile Diabetes’, Kitchener-Waterloo Record, 20 Sep. 2002.
11) ‘Milk Protein May Play Role in Mental Disorders’, Reuters Health, 1 Apr. 1999.
12) Richard Woodman, ‘British Study Links Crohn’s Disease to Milk-Borne Bug’, Reuters Health, 6 Aug. 2003.
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Still skeptical?
Look no further than to those countries with the highest rates of osteoporosis, cancer, asthma, dementia, colic, types 1 and 2 diabetes, skin ailments, arthritis, ADD, constipation, coronary heart disease, kidney disease, *autism, *schizophrenia, E. Coli, migraine, high cholesterol…these diseases are all prevalent in countries that consume high amounts of animal protein. Cow’s milk has 4 times as much calcium as human milk, is it any wonder that this and other minerals in cow’s milk causes damage to the kidneys of young humans and contributes to infant ear infection and rectal and intestinal bleeding. *A1 milk – the type most consumed by Australians.

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Prof Ajit Varki of the University of California explained in an article in the Telegraph that human beings are the only animals (including our close relatives chimpanzees and other primates) not to produce Neu5Gc (N-glycolylneuraminic acid), a sialic acid which plays an important role in our bodies to regulate our immune responses. Instead, we have a very similar molecule called Neu5Ac.
When we eat meat and milk, the Neu5Gc becomes absorbed in to our tissues and our bodies react to it as a foreign object. Tests have revealed that many people carry antibodies that react to Neu5Gc which could trigger damaging inflammation. Chronic inflammation is linked to cancer. There is also evidence to suggest Neu5Gc is linked to heart diseases, arthritis, diabetes and asthma.
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The Dairy Management Inc. has specifically targeted children in their campaign. (1) This will raise no public concern, because most people consider cow’s milk the healthiest of all food choices, especially when it comes to children. Over 25% of children are overweight in Western countries and cow’s milk, cheese, yogurt, ice cream, butter, and sour cream, with all their fat and calories, contribute greatly to this deadly epidemic. Many of these overweight children are now developing type-2 diabetes. However, the most common variety of diabetes found in children is still type-1 or insulin dependent diabetes (IDDM).

Type-1 Diabetes The evidence incriminating cow’s milk consumption in the cause of type-1 diabetes is sufficient to cause the American Academy of Pediatrics to issue these warnings, “Early exposure of infants to cow’s milk protein may be an important factor in the initiation of the beta cell (insulin-producing cells of the pancreas) destructive process in some individuals.” (20) “The avoidance of cow’s milk protein for the first several months of life may reduce the later development of IDDM or delay its onset in susceptible people.” (20)

Exposure to cow’s milk protein early in life, when the intestinal tract is immature, sometimes results in the milk protein entering the blood stream where antibodies to this foreign substance, cow’s milk, are made by the immune system. Unfortunately, these same antibodies also attack the insulin- producing cells of the pancreas. By glassful of milk after spoonful of ice cream, over a period of about 5 to 7 years, the child destroys his or her own pancreas*” and is left with a lifelong, life-threatening, handicap: diabetes. The pancreas is forever destroyed and the child will have to take insulin shots daily. Complications, such as blindness, kidney failure, and heart disease will be a real threat during his or her shortened lifespan.(See my July 2002 McDougall Newsletter for a discussion of type-1 diabetes).
Diseases of Foreign Protein
Many conditions can be traced back to reactions to cow’s milk. Milk contains more than 25 different proteins that can induce adverse reactions in humans. (26) Our immune system perceives these foreign proteins as alien invaders, like a virus or bacteria, and launches an attack in response, as in the case of type-1 diabetes discussed above and many other allergic and autoimmune diseases.

HERE IS A PARTIAL LIST OF DISEASES CAUSED BY, OR LINKED TO, DAIRY PROTEINS General: Loss of appetite, growth retardation. Upper Gastrointestinal: Canker sores (aphthous stomatitis), irritation of tongue, lips and mouth, tonsil enlargement, vomiting, gastroesophageal reflux (GERD), Sandifer’s syndrome, peptic ulcer disease, colic, stomach cramps, abdominal distention, intestinal obstruction, type-1 diabetes. Lower Gastrointestinal: Bloody stools, colitis, malabsorption, diarrhea, painful defecation, fecal soiling, infantile colic, chronic constipation, infantile food protein-induced enterocolitis syndrome (FPIES), Crohn’s disease, ulcerative colitis. Respiratory: Nasal stuffiness, runny nose, otitis media (inner ear trouble), sinusitis, wheezing, asthma, and pulmonary infiltrates. Bone and joint: Rheumatoid arthritis, juvenile rheumatoid arthritis, lupus, Beheta’s disease, (possibly psoriatic arthritis and ankylosing spondylitis). Skin: Rashes, atopic dermatitis, eczema, seborrhea, hives (urticaria) Nervous System (Behavioral): Multiple sclerosis, Parkinson’s disease, autism, schizophrenia, irritability, restlessness, hyperactivity, headache, lethargy, fatigue, “allergic-tension fatigue syndrome,” muscle pain, mental depression, enuresis (bed-wetting). Blood: Abnormal blood clotting, iron deficiency anemia, low serum proteins, thrombocytopenia, and eosinophilia. Other: Nephrotic syndrome, glomerulonephritis, anaphylactic shock and death, sudden infant death syndrome (SIDS or crib or cot death), injury to the arteries causing arteritis, and eventually, atherosclerosis. References are available through the National Library of Medicine, http://www.nlm.nih.gov – Search cow’s milk and any of the diseases listed above.

All dairy products contain milk proteins, including skim milk, yogurt, cheese, and butter, and many butter substitutes. Milk proteins are listed in packaged food products with a variety of names, such as milk solids, skim milk powder, casein, caseinates, whey, and albumin. Milk is also often put into packaged foods and not declared on the label – this is illegal and punishable by FDA action.
1) Dairy Management Inc.

http://www.dairycheckoff.com/news/release-012403.asp

20) Work Group on Cow’s Milk Protein and Diabetes Mellitus. Infant
feeding practices and their possible relationship to the etiology of
diabetes mellitus. Pediatrics 94: 752, 1994.
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The China Study
The China Study culminated a 20-year partnership of Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine. A comprehensive survey of diseases and lifestyle factors in rural China and Taiwan; it is widely thought to be the most comprehensive study on nutrition and related disease to date. The project produced over 8000 statistically significant associations between diet and disease. The findings showed that those who consumed the most animal-based foods suffered the most chronic diseases; whereas those who consumed the most plant based diets tended to avoid these diseases and were the healthiest. Chronic diseases included: heart disease, diabetes, and cancer. Also studied were the effects of diet in reducing or reversing the risks of chronic disease. The study also examines the source of nutritional confusion produced by powerful lobbies, government entities and irresponsible scientists. [57] According to Dr. T. Colin Campbell of Cornell, we’re basically a vegetarian species, should be eating a wide variety of plant foods and minimizing animal foods., [58], [59] On the question of osteoporosis, Dr. Campbell replied: The Chinese study found an average daily calcium intake of 544 mg. (almost none from animal products) and there was basically no osteoporosis in China. In the US there is an average calcium intake of 1,143 mg per day (mostly from dairy) and osteoporosis is a major health issue. [60]
Dairy products and health issues (general)

Much of the rationale for the belief in milk as an ideal food was based on turn of the 20th century research done on rats. Calves have fours stomachs and double their body weight in 47 days as opposed to the 180 days it takes for a human baby to double it’s weight. Cows’ milk is also 15% protein (as opposed to the 5% protein content of mother’s breast milk). Much of the rationale for the belief in milk as an ideal food was based on turn of the 20th century research done on rats. However, the mother’s milk of rats is 49% protein and baby rats double their weight in four days. Yet, another example of erroneous data derived from animal testing. [61]

The focus of published reports on dairy consumption are infections, colic, intestinal bleeding, anemia and allergies. There is also the more serious viral infections of bovine leukemia, an AIDS like virus and diabetes. Issues in children also include: ear infections, tonsil infections, bed wetting and asthma. In adults dairy related health issues include: heart disease, arthritis, respiratory problems and osteoporosis as well as leukemia, lymphoma and cancer. Also, milk contamination by pus cells and chemicals such as pesticides. [62] Both organic and non-organic milk contains 59 active hormones as well fat, cholesterol and various allergens. Most cows’ milk also contains toxic chemicals such as herbicides, pesticides and dioxins as well as many as 52 powerful antibiotics; blood, pus, feces, bacteria and viruses. Both organic and non-organic milk contain fat, cholesterol and various allergens as well as 59 active hormones including the powerful growth hormone Growth Factor One (IGF-1), which is considered to be a fuel cell for cancer growth. IGF-1 has been identified in the rapid growth cancer. [63] It has been positively documented and affirmed that dairy consumption leads to clogged arteries, heart attacks and strokes and exposure to contaminants. [64], [65] However, research has demonstrated a calcium wash or a loss of calcium and other critical minerals such as potassium, magnesium, and iron from the blood stream as a direct result of dairy consumption starting at 24 ounces per day. [66] That is, low animal protein diets create positive calcium balance whereas high animal protein diets create a negative balance and bone density loss. As a result of such data, many have turned to low fat dairy products. However because these products contain higher concentrations of protein, low (particularly non-fat) products have shown to increase osteoporosis, kidney problems and some cancers. [67]
(57 – 67) listed as 1 – 11 below
1. ↑ Dr. T. Colin Campbell and Thomas M. Campbell II The China Study, 2005, ISBN 1-932100-38-5
2. ↑ Jane Brody, Grand Prix of Epidemiology, New York Times, May 1990
3. ↑ T. Colin Campbell, PhD Correcting Nutritional Fictions from the New York Times, Vegsource.com, 2003
4. ↑ Gene Franks Milk Sucks, or Bossie’s Revenge Pure Water Gazette, Sept 1991
5. ↑ Gene Franks Milk Sucks, or Bossie’s Revenge Pure Water Gazette, Sept 1991
6. ↑ Robert M. Kradjian, MD The Milk Letter, A Message to My Patients
7. ↑ Dave Rietz Dangers of Milk and Dairy Products – The Facts, Rense.com, July 2002
8. ↑ E. Koop, The Surgeon General’s Report on Nutrition and Health, 88-50210, National Library of Medicine, 1988
9. ↑ Melvyn R. Werbach Nutritional Influences on Illness: A Sourcebook of Clinical Research, December 1990, ISBN 0879835311
10. ↑ Report of the Task Force on the Assessment of the Scientific Evidence Relating to Infant-Feeding Practices and Infant Health. Pediatrics, 74:579; 1984.
11. ↑ Mark J. Occhipinti, MS, PhD Milk Really Do The Body Good? Calcium and Protein: A Mixture For Disaster, American Fitness Professionals & Associates, accessed January 2009
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The protein lactalbumin, has been identified as a key factor in
diabetes (and a major reason for NOT giving cows milk to infants).
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“The National Dairy Board’s Slogan, ‘Milk. It does
a body good,’ sounds a little hollow these days.”

Scientific American, October, 1992
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“These new studies, and more than 20
well-documented previous ones, have prompted
one researcher to say the link between milk and
juvenile diabetes is ‘very solid’.”… Diabetes Care 1994;17 (12)
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All parents dread juvenile diabetes for their children. A Canadian study
reported in the American Journal of Clinical Nutrition, Mar. 1990,
describes a “…significant positive correlation between consumption of
unfermented milk protein and incidence of insulin dependent diabetes
mellitus in data from various countries. Conversely a possible negative
relationship is observed between breast-feeding at age 3 months and
diabetes risk.”.

Another study from Finland found that diabetic children had higher
levels of serum antibodies to cowsÂ’ milk (Diabetes Research 7(3): 137-
140 March 1988). Here is a quotation from this study:

We infer that either the pattern of cows’ milk consumption is altered in
children who will have insulin dependent diabetes mellitus or, their
immunological reactivity to proteins in cows’ milk is enhanced, or the
permeability of their intestines to cows’ milk protein is higher than
normal.

The April 18, 1992 British Medical Journal has a fascinating study
contrasting the difference in incidence of juvenile insulin dependent
diabetes in Pakistani children who have migrated to England. The
incidence is roughly 10 times greater in the English group compared to
children remaining in Pakistan! What caused this highly significant
increase? The authors said that “the diet was unchanged in Great
Britain.” Do you believe that? Do you think that the availability of
milk, sugar and fat is the same in Pakistan as it is in England? That a
grocery store in England has the same products as food sources in
Pakistan? I don’t believe that for a minute. Remember, we’re not talking
here about adult onset, type II diabetes which all workers agree is
strongly linked to diet as well as to a genetic predisposition. This
study is a major blow to the “it’s all in your genes” crowd. Type I
diabetes was always considered to be genetic or possibly viral, but now
this? So resistant are we to consider diet as causation that the authors
of the last article concluded that the cooler climate in England altered
viruses and caused the very real increase in diabetes! The first two
authors had the same reluctance top admit the obvious. The milk just may
have had something to do with the disease.

The latest in this remarkable list of reports, a New England Journal of
Medicine article (July 30, 1992), also reported in the Los Angeles
Times. This study comes from the Hospital for Sick Children in Toronto
and from Finnish researchers. In Finland there is “…the world’s
highest rate of dairy product consumption and the world’s highest rate
of insulin dependent diabetes. The disease strikes about 40 children out
of every 1,000 there contrasted with six to eight per 1,000 in the
United States…. Antibodies produced against the milk protein during
the first year of life, the researchers speculate, also attack and
destroy the pancreas in a so-called auto-immune reaction, producing
diabetes
in people whose genetic makeup leaves them vulnerable.” “…142
Finnish children with newly diagnosed diabetes. They found that every
one had at least eight times as many antibodies against the milk protein
as did healthy children, clear evidence that the children had a raging
auto immune disorder.” The team has now expanded the study to 400
children and is starting a trial where 3,000 children will receive no
dairy products during the first nine months of life. “The study may take
10 years, but we’ll get a definitive answer one way or the other,”
according to one of the researchers. I would caution them to be certain
that the breast feeding mothers use on cows’ milk in their diets or the
results will be confounded by the transmission of the cows’ milk protein
in the mother’s breast milk…. Now what was the reaction from the
diabetes association? This is very interesting! Dr. F. Xavier Pi-Sunyer,
the president of the association says: “It does not mean that children
should stop drinking milk or that parents of diabetics should withdraw
dairy products. These are rich sources of good protein.” (Emphasis
added) My God, it’s the “good protein” that causes the problem! Do you
suspect that the dairy industry may have helped the American Diabetes
Association in the past?…
From: THE MILK LETTER : A MESSAGE TO MY PATIENTS
Robert M. Kradjian, MD
Breast Surgery Chief Division of General Surgery,
Seton Medical Centre #302 – 1800 Sullivan Ave.
Daly City, CA 94015 USA
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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.
From: Processing Is the Problem, Dr Joseph Mercola

No person should drink the milk of another species`
Dr Greene Content
Cow’s Milk and Diabetes
Pediatric News (33(8):2, 1999), has reported on a significant new study coming out of Finland. Up until now, the relationship between cow’s milk and type 1 diabetes has been controversial. This is the first carefully designed, controlled prospective study, and it shows a dramatic reduction in diabetes in high-risk children who avoided cow’s milk products for the first 6-8 months of life. If there is type 1 diabetes in the immediate family, I would recommend avoiding cow’s milk-based formulas. It’ll take awhile for scientists to sort out the details, but the early word is — yes, cow protein can trigger diabetes in those who are genetically susceptible.

http://www.drgreene.com/21_708.html


A new Finnish study claims consuming dairy products early on correlates with diabetes risk. NewScientist is on it:
One explanation is that beta-lactoglobulin, a protein in cow’s, but not human, milk prompts babies to make antibodies that also attack glycodelin, a protein vital for training the immune system. The mistuned immune system then mistakenly destroys insulin-producing pancreatic cells, leading to type 1 diabetes.

“The mistuned immune system mistakenly destroys insulin-producing cells”

Now Marcia Goldfarb of the company Anatek-EP in Portland, Maine, has found that five children with type 1 diabetes, who were fed cow’s-milk formula, all have antibodies to beta-lactoglobulin.
Not that surprising. Cow’s milk is not exactly good for you, especially for kids. Dr. Fuhrman explains:
The leading cause of digestive intolerance leading to stomach complaints is dairy products. Many kids have subtle allergies to cow’s milk that perpetuate their nasal congestion, leading to ear infections.

Milk, which is designed by nature for the rapidly growing cow, has about half its calories supplied from fat. The fatty component is concentrated more to make cheese and butter. Milk and cheese are the foods Americans encourage their children to eat, believing them to be healthy foods. Fifty years of heavy advertising by an economically powerful industry has shaped the public’s perception, illustrating the power of one-sided advertising, but the reality and true health effects on our children is a different story. Besides the link between high-saturated-fat foods (dairy fat) and cancer, there is a body of scientific literature linking the consumption of cow’s milk to many other diseases. If we expect our children to resist many common illnesses, they simply must consume less milk, cheese, and butter. Dairy foods should be consumed in limited quantity or not at all.
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A recent paper from Finland shows that drinking cow’s milk is associated with getting juvenile diabetes and the earlier children start to drink milk and the more they drink, they more likely they are to develop diabetes. (SM Virtanen et al: .Diabetologia 1994(April);37(4):381-387)
Insulin drives sugar, called glucose, from your bloodstream into your cells. When you don’t have enough insulin, sugar cannot pass readily into your cells and it accumulates in and damages cells. There are two possible explanations for the association between drinking cow’s milk and getting juvenile diabetes. One is that the fat in cow’s milk may start diabetes in genetically susceptible children. The other more likely explanation is immunological. Your body produces T cells to kill germs. Doctors have known for years that the T cells of diabetic children destroy the cells in the pancreas that produce insulin. Milk may contain a surface protein that is similar to pancreatic cells that produce insulin. Researchers at Stanford and UCLA have shown that a common Coxsackie virus has the same surface area, called GAD, as pancreatic cells (glutamic acid decarboxylase). When a susceptible child is infected with the coxsackie virus, his immune system produces cells that kill the GAD in pancreatic cells as well as the GAD in Coxsackie virus because they have the same surface areas. (Nature November, 1993) If this research can be confirmed by other studies, doctors should be able to prevent juvenile diabetes by picking out the people who are likely to develop that disease and injecting them with the GAD protein. A similar procedure is used to prevent a type of red cell bursting in newborns called RH incompatibility.
By Gabe Mirkin, M.D., for CBS Radio News http://www.drmirkin.com/archive/6186.html
`German Diabetes Research Institute at the University of Düsseldorf, Auf’m Hennekamp 65, 40225 Düsseldorf, Germany.
Cow’s milk-based infant formulas and cow’s milk consumption in childhood have been suggested to promote the development of type 1 diabetes mellitus and other immune-mediated or neurological diseases. Epidemiological studies in man have led to the hypothesis that introduction of cow’s milk-based infant formula within the first 3 months of life is associated with increased risk of type 1 diabetes mellitus. Furthermore, in animal models of type 1 diabetes mellitus, cow’s milk proteins have been proven to be ‘diabetogenic’.`
Cow’s milk is linked to diabetes.
A study of children in 40 countries found that the incidence of juvenile diabetes was directly related to diet: The higher the consumption of cow’s milk and other animal products, the greater the chance of developing diabetes. Conversely, children who consumed a largely vegetarian diet had a much lower incidence of diabetes.
–The American Journal of Nutrition
Muntoni et al., 71 (2000),1525-9
A study of more than 800 children found that feeding infants cow’s milk formula is “associated with an increased risk of type 1 diabetes …”
–Diabetes Care
Hypponen et al., December 1999
In another study of 800 children, researchers found that the “introduction to cow’s milk products before age 8 is a risk factor” for juvenile diabetes and that breast-feeding babies for more than the first week after birth protected infants from developing diabetes.
Diabetes Care
Gimeno et al., August 1997
In 1994, the American Academy of Pediatrics convened a panel to examine the issue, concluding that exposure to cow’s milk protein may indeed be an important factor in the development of diabetes. Based on the more than 90 studies that had addressed the issue, the academy reported that avoiding cow’s milk exposure might delay or prevent the disease in susceptible individuals.
–Pediatrics
American Academy of Pediatrics Work Group on Cow’s Milk Protein and Diabetes Mellitus, 1994
“The avoidance of cow’s milk protein for the first several months of life may reduce the later development of IDDM (insulin-dependent diabetes mellitus) in susceptible individuals. … In families with a strong history of IDDM, particularly if a sibling has diabetes, breast-feeding and avoidance of commercially available cow’s milk and products containing intact cow’s milk protein during the first year of life are strongly encouraged.”
–Pediatrics
American Academy of Pediatrics, November 1994
“The National Dairy Board’s slogan, ‘Milk. It does a body good,’ sounds a little hollow these days … [because of] evidence that early exposure to a protein in cow’s milk may sometimes lead to juvenile diabetes.”
–Scientific American
October 1992
Physicians Committee for Responsible Medicine, Diabetes and Diet
Science News, Cows’ Milk, Diabetes Connection Bolstered (diabetes in kids) http://www.milksucks.com/babydiab.asp
`
Researchers in Maine report a new explanation for the link between consumption of cows’ milk protein in infant formula early in life and an increased risk of later developing Type-1 diabetes. A protein in cow’s milk that triggers an unusual immune response appears to be the main culprit, they say. The study is scheduled for the June 6 issue of ACS’ monthly Journal of Proteome Research.
In the new study, Marcia F. Goldfarb points out that several studies have reported a possible link between the early introduction of cow’s milk protein into an infant’s diet and subsequent development of the disease. In Type-1 diabetes, the immune system erroneously appears to attack and destroy insulin-producing cells in the pancreas. It usually begins in childhood, requires insulin injections, and afflicts about 800,000 people in the U.S. alone. Scientists do not understand the link between cow’s milk and diabetes. They know, however, that beta-lactoglobulin, a protein present in cow’s milk but not found in human breast-milk, is structurally similar to the human protein glycodelin, which controls the production of T-cells. T-cells help guard the body against infection.
Goldfarb describes research on patients with Type-1 diabetes, which suggests that an infant’s immature immune system may inadvertently destroy glycodelin in an effort to destroy the similar cow’s milk protein, which the system recognizes as foreign. This could result in the overproduction of T-cells, which can attack the insulin-producing cells of the pancreas and trigger diabetes, she says.-American Chemical Society http://www.huliq.com/58658/link-between-early-consumption-cows%E2%80%99-milk-and-type1-diabetes
`This is because beta-lactoglobulin, a protein in cow’s stimulate babies to make antibodies that also attack glycodelin, a protein vital for training the immune system.

This in turn disturbs immune system, thereby misguidedly destroying insulin-producing pancreatic cells, leading to type 1 diabetes .

Supporting the previous findings, Marcia Goldfarb of the company Anatek-EP in Portland, Maine, also discovered five children with type 1 diabetes, who were fed cow’s-milk formula and all had antibodies to beta lactoglobulin. `
Early exposure to cows’ milk raises risk of diabetes in high risk children
Scott Gottlieb New York
The controversial link between drinking cows’ milk during infancy and the risk of developing diabetes may have been strengthened by a new study that finds that exposure early in life to cow’s milk may increase the lifetime risk of developing diabetes in high risk children.
In children diagnosed at a young age with diabetes, insulin autoantibodies are particularly present and are believed by some researchers to be the primary event in the process leading to type 1 diabetes.
Exposure to cows’ milk has previously been shown to cause the body to mount an immune response to insulin in some children and may precipitate the development of these autoantibodies, but the link has been disputed by at least one major study.
In the current study Dr Johanna Paronen from University of Helsinki, Finland, and colleagues studied infants with relatives who had diabetes. http://www.bmj.com/cgi/content/extract/321/7268/1040/d

`
THE LATEST IN DIABETES
More Evidence Against Milk

A new research report adds more evidence linking cow’s milk to diabetes in children. A milk protein causes an immune reaction in diabetic children, according to a study in The Lancet. It is believed that this reaction can result in the destruction of the body’s insulin-producing cells.
The protein culprit, beta-casein, also exists in human milk, but in a different molecular configuration and in much lower amounts than that in cow’s milk. Breast-fed infants have a measure of protection against diabetes.
In 1993, PCRM held a press conference to alert parents to potential risks to their children from milk consumption. Benjamin Spock, M.D.; Frank Oski, M.D., of Johns Hopkins University; and others pointed to evidence that cow’s milk could increase the risk of diabetes, iron deficiency anemia, and other serious problems.
While the dairy industry dismissed these concerns, the American Academy of Pediatrics concluded that exposure to cow’s milk protein may indeed be an important factor in the development of diabetes. Based on the more than 90 studies that have addressed the issue, an Academy panel reported that avoiding cow’s milk exposure may delay or prevent the disease in susceptible individuals.
An editorial in The Lancet stated that the new findings were particularly telling because they involved T-cells, “the key players” in the cause of diabetes. http://www.jivdaya.org/can_a_vegan_diet_cure_diabetes.htm
`The Dairy Industry’s Unified Marketing Plan (UMP)
Realize that when I say milk, I’m also implicating all dairy products that are made from milk: non-fat milk, low-fat milk, buttermilk, cheeses, cottage cheese, yogurt, ice cream, whey, kefir, and butter. All of them share a similar nutritional profile (plus or minus the fat, protein, and sugar), and as a result, all of them contribute to a wide range of health problems.
Will the UMP Inform You of the Contamination? E. Coli, AIDS and Leukemia Viruses?

A few very disturbing facts:

Here are a few very disturbing facts about the contamination of milk with loads of bacteria and millions of white blood cells (pus cells) which are there to help fight off the infections found in cows and milk (see the April 2003 Newsletter found at http://www.drmcdougall.com ).

Will the 2003 Unified Marketing Plan specify money to inform you of this upsetting information?

You will never see an advertisement with a famous movie star proudly wearing a white mustache, properly labeled as containing 300,000 white blood cells and 25,000 bacteria.

Imagine what is in the glass if just one white mustache contains 300,000 PUS cells and 25,000 bacteria… Bottoms Up!

Dairy products were the foods most often recalled by the U.S. Food and Drug Administration (FDA) from the period October 1, 1993 through September 30, 1998 because of contamination with infectious agents, mostly bacteria. (2)

They are commonly tainted with disease-causing bacteria, such as salmonella, staphylococci, listeria, deadly E. coli O1573 and Mycobacterium paratuberculosis (4) (possibly one of the agents causing Crohn’s disease; a form of life-threatening chronic colitis), as well as viruses known to cause lymphoma and leukemia-like diseases, and immune deficiency in cattle.
AIDS and Leukemia Viruses Dairy cattle are infected with bovine immunodeficiency viruses (BIV) and bovine leukemia viruses (BLV), worldwide. (Bovine immunodeficiency viruses can also be properly referred to as bovine AIDS viruses.)
In the United States, results show an average 40% (Now closer to 70%) of beef herds and 64% (Now up to 80%) of dairy herds are infected with BIV. (5)
In Canada (6-7), the infection rate is 70% and in Argentina (8) the rate is 84% for BLV.
Herds infected with the BIV are usually infected with the leukemia virus (BLV) also. (5)
Both viruses can cross species lines thus infecting other animals, like sheep, goats, and chimpanzees â*” and they develop disease. (5)
Nationwide and worldwide, leukemia is more common in the higher dairy consuming populations. (9,10)
An increased incidence of leukemia has been found among dairy farmers in multiple studies. (11-14)
BIV infection has been reported in the human population. (15)
The bovine leukemia virus has been classified in the same group as the Human T-cell Leukemia/Lymphotropic virus type 1 (HTLV-1), which is known to cause leukemia and lymphomas in humans (Adult T-cell leukemia/lymphoma). (16)
BIV is structurally and genetically closely related to human immunodeficiency virus (HIV) type-1 (the virus causing human AIDS). (17)
Pasteurization kills many types of microorganisms, but it is not foolproof. There is also concern that pasteurization may break the viruses into fragments that may become even more dangerous. (18)

Milk proteins are listed in packaged food products with a variety of names, such as milk solids, skim milk powder, casein, caseinates, whey, and albumin

Consumption of animal products [COW MILK} increases the levels of
insulin-like growth factor-1 in your body. However, modern dairy technology has made dairy products an even more potent source of this growth stimulant. Since 1985, U.S. dairy farmers have been allowed to inject cows with recombinant bovine growth hormone (rbGH), a genetically engineered bovine growth hormone that increases milk production. RbGH treatment produces an increase in IGF-1 in cow's milk, by as much as 10-fold. (53,54) IGF-1 is not destroyed by pasteurization. (53) The overall effect is that milk seems to raise IGF-1 levels in people more than any other component of our diet. (55) Fact: IGF-1 is a Powerful Cancer Promoter.
From: The Pus-Bacteria Moustache
Marketing Milk & Disease
By John McDougall, MD
(65 references)
6-11-3
`

The real truth about milk: (Short list)
Human bodies are not designed to drink the milk from other animal species. Dr. Benjamin Spock, America’s leading authority on childcare was one of the first to warn the world against the dangers of consuming cow’s milk.
Consider these cold facts.
Diary products contain no fiber or complex carbohydrates
Milk is saturated with fat and cholesterol
Milk is contaminated with cow’s blood, pus, pesticides, and hormones
Dairy is linked with allergies, constipation, obesity, heart disease and cancer
Cow’s milk can cause anemia in children
Dairy can result in insulin-dependent diabetes in the later years of life
Diary products actually cause osteoporosis. Chinese women who consume calcium from plant sources have lesser incidents of bone fractures in old age
Milk has no iron, however it also blocks its absorption
Milk has less protein than most vegetables
Milk does not cure peptic ulcer disease. It only offers temporary relief of pain. In the long run milk causes acidity and further destroys the stomach lining
Milk is carcinogenic. It contains a factor called as IGF-1. All cancer studies show that when IGF-1 rises in the body one gets cancer.

... And let's do the numbers ...

The cows pay a heavy price:
Cows live for about 25 years and produce milk for about nine years. The stress of the factory farm leads to disease, lameness and reproductive problems and most cows die or are sent to the slaughterhouse in four years.
In the farm, the cows are hooked by their udders to electronic machines and cows are subject to constant electric shocks. This leads to mastitis.
They spend their entire lives standing on concrete floors and living conditions are abysmal.
Cows are genetically manipulated given antibiotics and hormones so that their milk yield increases.
To see that cows produce milk, they are impregnated. Female calves are either slaughtered or added to the diary herd. The male calves are killed for veal, which is considered to be a meat delicacy.

Visit NOTMILK.com and improve your health for FREE!

We need not be slavishly dependent on milk:
There are so many vegan alternatives to dairy products and they are available in all health food stores and supermarkets. There are milk substitutes like Soy, almond and rice milk that are equally tasty and nutritious.
There are frozen desserts like Soy Delicious, Purely Decadent, Rice Dream and fruit sorbets, and most of them are rather junky by sensible ‘whole food /natural food’ standards to be honest, but far healthier then the cow stuff , and cruelty-free of course. There is however one superior frozen desert that I whole-heartedly recommend. If you think that you deserve the very best, and I think you do, please treat yourself to a pint of Coconut Bliss.I challenge you to find more ‘Bliss’ in a spoonful then any flavor of Coconut Bliss, but if you want to experiment, here is a list of about 30 that may be worth a taste:
No Bull… Way Better then Ice Cream

References:
1. Plant Foods and Dairy Products, Am J Clin Nutr 61, suppl 6 (Jun 1995): 1407 S—1415S.
2. M. Nestle, Food Lobbies, the Food Pyramid, and U.S. Nutrition Policy, Int J Health Serv 23, no. 3 (1993): 483-96.
3. W. C. Willett, Department of Nutrition, Harvard School of Public Health, in the Boston Globe, June 8, 1999.
4. notmilk.com
5. juiceguy.com
6. snyderhealth.com

`
Addressing some 'Milk Myths'

Milk Myths:

There are a lot of myths surrounding the healthfulness and ethics of human consumption of dairy products. I have been doing some reading and research, and my goal with this post is to dispel some of those myths. To the best of my ability, I will document all the sources for my information; however, as I have done a lot of reading about these issues in recent months, the list is likely not comprehensive. Research on the subject abounds--do some reading yourself!

Myth 1: Milk does a body good.

Cows are herbivores, and thrive on a diet of grasses. The pastoral dairies we often picture in our minds include black-and-white spotted cows, dotting the rolling green hillsides, lazily grazing on the pastureland and ruminating. The farmer comes out with a tin bucket and a little wooden stool and lovingly milks his cows each day, stroking them and talking to them all the while.

This is not a true reflection of the life and diet of a modern-day, factory-farmed cow. Cows in factory farming operations are confined to stalls and hard cement floors, never given the freedom to graze. They are deprived of a natural diet and instead fed a feed mix consisting heavily of corn (most of it genetically modified), heavy doses of antibiotics, and occasionally the ground-up remains of their fallen comrades (the practice of turning dead cattle back into cattle feed is illegal, but the industry is poorly monitored and this practice still occurs). We all know that animal milk nutrition is based of the nutrients in the diet of the animal that produces it. So what is going into your milk? Genetically modified corn that was farmed with heavy doses of chemical fertilizers; antibiotics; any contaminants that may have remained in the bodies of the dead cows that were ground up for feed.

It gets worse, though. Dairy cows are pumped full of rBGH, a bovine growth hormone designed to increase their milk yield. The increased milk yield resulting from the rBGH causes increased rates of mastitis--the udders of these unfortunate cows swell and become infected with the unnatural volume of milk that they produce. Yet, in the interest of precious time and profit, cows with infected udders are not treated properly for their infection--they are still milked continually. The antibiotics pumped into the cattle feed are intended to deal with such diseases and infection, the intent being that these maladies will get cleared up through the feed and the cow loses no milking time. As a result of not treating mastitis immediately and properly, pus which develops inside the udder ends up in the milk. This pus-infused milk is not discarded; rather, it is mixed with "healthy" milk, packaged, and sold.

Myth 2: Cows need to be milked.

It is true that when cows produce milk, it is healthy for them to be milked and relieved of the pressure that builds up in their udders under the weight of the milk. However, what is not good for cows in these factory farm operations is the extent of their milk production and their milking. These cows are constantly being impregnated, giving birth and then immediately having their calves taken from them, and milked extensively. This ensures that not a moment of precious time escapes when the cow could have been giving profitable milk.

A dairy cow which is allowed to live its natural life, grazing in the outdoors and lactating in natural cycles, should live for 20 years or more. Cows using modern farming methods, however, are often slaughtered once their milk production slows, in as few as three lactation cycles. Modern milking practices, then, scarcely bode well for these animals.

Myth 3: Milk is a good source of calcium and protein.

Our bodies need calcium. Calcium is extremely important in our bone development; without proper levels of calcium intake, we are at risk for the ever more widespread bone disease known as osteoporosis, which makes bones brittle and fragile. America is well aware of these risks, and in fact recommended daily intakes of calcium in the U.S. are some of the highest in the world, at 1,000-1,400 milligrams each day. Yet Americans still are at high risk for osteoporosis. Why?

Calcium is a mineral that neutralizes acid. Our blood has a certain pH level that it must maintain, which is a fairly neutral level that slightly leans to the alkaline end of the spectrum. But certain foods are known to raise the acidity level of the blood--namely, animal proteins and highly processed "junk" foods. Our bodies must produce increased amounts of acid to digest such foods, and once the digestion has occurred, the acid enters our blood supply and makes it more acidic. Thus, our bodies actually leach calcium from our bones to neutralize the acid content in our blood.

So, yes. Milk is a substantive source of both calcium and protein. But when we rely on the protein in milk and other animal products, we actually lose much of the calcium that we take in.

Consider that many peoples have survived for hundreds of years without dairy products, such as the Chinese, and have had little instance of osteoporosis. People in these places take in far less calcium than most Americans do today, but they get their calcium and their protein vastly from plant-based sources. Consider also that vegetarian women, at age 65, average 18% bone loss, while their omnivorous peers average 35% bone loss.

Myth 4: Beef production is cruel, but dairy production is not.

I have already addressed this to some extent above, but there is room for elaboration.

Dairy cows, as I mentioned, are not allowed to graze in conventional farming operations; they are confined, fed meal that is far from their natural diet, and often never see the outdoors. They live but a fraction of their natural lives before being sent to slaughter, once their productivity has declined due to the exhausting methods of milk production that factory farmers implement. During the time when they are alive, disease is rampant among milk-producing cattle because they are confined in such closed, tight living areas where disease can spread easily from one animal to the next, and are fed such enormous levels of antibiotics that antibiotic-resistant strains of the bacteria are constantly evolving--thus increasing the need for more antibiotics, thus perpetuating the cycle.

When a dairy cow gives birth, the calf is immediately separated from the mother, often never even allowed to nurse. Female calves are raised to produce milk, but male calves are considered useless by-products of the dairy industry. They are often sold cheaply into veal production--one of the most horrifying aspects of animal agriculture. Veal calves are confined to crates where they have no room to move, and they are often chained by the neck to further restrict their movement. This is what gives veal meat its characteristic tenderness. The calves are fed an iron-deficient diet so that their meat is pale and desirable; often they become so weak that their legs break beneath their own weight. Then, after 16 weeks of this kind of life, the calves are slaughtered.

"Certified organic" milk, to an extent, helps to alleviate some of these problems, but by no means solves them. Cows whose milk is certified organic must not be fed antibiotics or injected with hormones, and they must be given access to pasture for a part of the year. For large-scale organic dairy producers, this means giving the animals a minimal amount of time in the pasture, and using more conventional methods as much as they can to keep costs low. And even in the organic industry, cows may be sent to slaughter prematurely when they slow down their production. Even in the organic industry, male calves may be sold into the horrible veal industry. For most corporate producers, the animal is still a commodity rather than a living being, and they will do as little as they can to get the lucrative "organic" label slapped onto their products. So unless you personally know your dairy farmer and his commitment to earth- and animal-friendly, sustainable production, unless you know he is concerned for the well-being of his animals, then you cannot be certain that the industry you are supporting is not guilty of the mistreatment of millions of animals each year.

For more reading, follow these links: Dangers of Milk. rBGH on Wikipedia. The Welfare of Cattle in Dairy Production. Veal Production. Issues: Organic.
And remember: PUS. One cubic centimeter (cc) of commercial cow's milk is allowed to have up to 750,000 somatic cells (common name is "PUS") and 20,000 live bacteria... before it is kept off the market. That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart). 1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria 24 oz (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria (the "recommended" daily intake) The EU and the Canadians allow for a less "tasty" 400,000,000 pus cells per liter.

...By the way...
Dairy products and health issues (general)
Much of the rationale for the belief in milk as an ideal food was based on turn of the 20th century research done on rats. Calves have fours stomachs and double their body weight in 47 days as opposed to the 180 days it takes for a human baby to double it's weight. Cows' milk is also 15% protein (as opposed to the 5% protein content of mother's breast milk). Much of the rationale for the belief in milk as an ideal food was based on turn of the 20th century research done on rats. However, the mother's milk of rats is 49% protein and baby rats double their weight in four days. Yet, another example of erroneous data derived from animal testing. [61]
The focus of published reports on dairy consumption are infections, colic, intestinal bleeding, anemia and allergies. There is also the more serious viral infections of bovine leukemia, an AIDS like virus and diabetes. Issues in children also include: ear infections, tonsil infections, bed wetting and asthma. In adults dairy related health issues include: heart disease, arthritis, respiratory problems and osteoporosis as well as leukemia, lymphoma and cancer. Also, milk contamination by pus cells and chemicals such as pesticides. [62] Both organic and non-organic milk contains 59 active hormones as well fat, cholesterol and various allergens. Most cows’ milk also contains toxic chemicals such as herbicides, pesticides and dioxins as well as many as 52 powerful antibiotics; blood, pus, feces, bacteria and viruses. Both organic and non-organic milk contain fat, cholesterol and various allergens as well as 59 active hormones including the powerful growth hormone Growth Factor One (IGF-1), which is considered to be a fuel cell for cancer growth. IGF-1 has been identified in the rapid growth cancer. [63] It has been positively documented and affirmed that dairy consumption leads to clogged arteries, heart attacks and strokes and exposure to contaminants. [64], [65] However, research has demonstrated a calcium wash or a loss of calcium and other critical minerals such as potassium, magnesium, and iron from the blood stream as a direct result of dairy consumption starting at 24 ounces per day. [66] That is, low animal protein diets create positive calcium balance whereas high animal protein diets create a negative balance and bone density loss. As a result of such data, many have turned to low fat dairy products. However because these products contain higher concentrations of protein, low (particularly non-fat) products have shown to increase osteoporosis, kidney problems and some cancers. [67]
Nutritional education & mainstream medicine in the U.S.
Of the 125 medical schools in the U.S., only 30 require their students to take a course in nutrition. The average amount of hours spent on nutrition education for the average U.S. physician during four years of school is 2.5 hours. Physician’s are therefore ill equipped to give nutritional advice and/or implement programs; even though most modern illnesses are life style / diet style related. Heart attacks are the most common cause of death in the U.S and arguably, the most preventable. The male consumer of meat/milk in the U.S. has a 50% risk of a heart attack in his life time as opposed to 15% for the male non-meat eater. Reducing intake of animal products greatly reduces this risk and eliminating animal products reduces this risk by 90%. [68


A few additional thoughts:

“Have some … pus with your cookies? If you down a glass of cow’s milk, you will…”…every state but Hawaii is producing milk with pus levels so high that it shouldn’t enter the human food supply!…
“…Because cows are not built to produce this much milk, they are prone to a painful udder infection called mastitis. When they are milked, pus and bacteria from the infection flow right along with the milk. …This isn’t just disgusting—it is also dangerous. Pus can contain paratuberculosis bacteria, which are believed to cause Crohn’s disease in human beings.
“Dairy farmers try to control the rampant mastitis with large doses of antibiotics, it doesn’t help much but these antibiotics also wind up in the milk and all throughout the environment. Children are particularly vulnerable to the effects of too many antibiotics, which researchers know inhibit the development of the immune system. Consistent high doses of antibiotics in the food supply, in the people and in waterways is dramatically altering the ecology in human bodies and in the world, this is not a small issue. This prevalent scenario is ruinous to the immune systems of people and the immune system of the planet… When pathogenic bacteria in human bodies and in high concentrations in the poop sludge waste discarded from commercial dairies is acted upon by the antibiotics, the strongest of the ‘bad bugs’ survive, generation after generation, the deadly disease producing bugs become successively ‘stronger and smarter’. The world is now faced with whole new races of ‘SUPER BUGS’ that are unaffected by even the strongest available medicines. What a threatening dark corner this nonsense has backed us into.“Dairy farmers don’t tell consumers that every glass of milk is contaminated with pus, bacteria, and paratuberculosis. The only way to avoid drinking pus is to avoid cow’s milk.
Read more at Got Pus? http://www.drbillyhealth.com/

“`
By the way…

Milk Destroys Antioxidant Benefits in Blueberries

Yum, Bursting with flavor and sweetness, low in calories, and packed with nutrients and antioxidants, these tiny fruits are anti-aging kings. There is however one word of caution.

Blueberries lose their power when eaten with milk.

Blueberries have a high affinity for milk protein

A new study reported in the journal Free Radical Biology and Medicine investigated whether antioxidant properties of blueberries were reduced because of their affinity for protein. They assessed the bioavailability of phenolics after consumption of blueberries with and without milk. Phenolics are the active compounds in plants that give blueberries their antioxidant potential.

Volunteers consumed 200 g of blueberries with 200 ml of either water or whole milk. Blood samples were collected at baseline and at intervals following consumption. The samples revealed that ingestion of blueberries with water increased plasma levels and concentrations of caffeic and ferulic acids. When blueberries and milk were ingested together, there was no increase in plasma antioxidant capacity. There was a reduction in the peak plasma concentrations of caffeic and ferulic acids as well as the overall absorption of caffeic acid.

Ferulic acid provides rigidity to cell walls and protects the nervous system. It has a normalizing effect on blood pressure. Caffeic acid is also a powerful protector of neurons. Other research has shown caffeic acid has the potential to prevent neurodegenerative disease.

This study suggests that the best way to gain maximum benefits from blueberries and other fruits eaten for their polyphenol content is to consume them either one hour before protein is consumed, or two hours after.

_____________________________________________________

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About Dr. Campbell

T. Colin Campbell, who is Professor Emeritus of Nutritional Biochemistry at Cornell University in Ithaca, NY, has had a long career in research, teaching and development of national/international on diet, nutrition and health. His studies have ranged from work in the Philippines developing a nationwide program for feeding malnourished children to the organization and directorship of a nationwide study on diet, health and disease in the People’s Republic of China, commonly known as the China Study.

Along the way he also managed a large laboratory based program of research on the basic biology of the relationship of diet with disease, especially concerning cancer. He has been a member of several expert committees that developed national and international policy on diet and cancer, food labeling, food safety issues and saccharin toxicity.

He is probably best known for his work in the China Study and as Senior Science Advisor during the formative years of the American Institute for Cancer Research (AICR) and the World Cancer Research Fund. AICR awarded him the 1998 Lifetime Achievement Award in Cancer Research. Also, as a result of his work in China (the most comprehensive study on diet and disease ever conducted), he was recently named to the Board of Directors of a new government agency in China responsible for developing national diet and health research and education programs for the country.

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