BEEF AND DAIRY RELATED ILLNESSES
Dairy Products Include Yogurt,Cheese(all kinds),Mllk(all kinds),Ice Cream etc….
|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)
The protein lactalbumin, has been identified as a key factor in diabetes (and a major reason for NOT giving cows milk to infants).
BLOOD: Abnormal blood clotting, iron deficiency anemia, low serum proteins, thrombocytopenia, and eosinophilia.
|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|
Obesity (over 50% of Americans and rising), heart disease, cancer, allergies, digestive problems, diabetes, asthma, desensitization to antibiotics, behavioral problems, and the constant ingestion of dioxin’s, herbicides, pesticides (and anything else the cow eats that is not good for any critter), that winds up getting stored in HUMAN fat
|OSTEOPOROSIS is caused by several factors; however, the most important one is diet; especially the amount of animal protein and acid in the foods we eat. The high acid foods are meat, poultry, fish, seafood, and hard cheeses, parmesan cheese is the most acidic of all foods commonly consumed||CANCER
Of those 59 hormones in milk one is a powerful GROWTH hormone called Insulin- like Growth Factor ONE (IGF-1). It is identical in both cows and humans. Consider this hormone to be a “fuel cell” for any cancer… (the medical world says IGF-1(CANCER FUEL) is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers).
In all respiratory conditions, mucous-forming dairy foods, such as milk and cheese, can exacerbate clogging of the lungs and should be avoided
The cholesterol content of those three glasses of milk is equal to what one would get from 53 slices of bacon. Do you know of any doctor who recommends that much bacon per day.
|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).|
MILK’S BASIC CONTENTS
· *ALL* cow’s milk (regular and ‘organic’) has 59 active hormones, scores of allergens, fat and cholesterol.
· Most cow milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow’s milk can have traces of anything the cow ate… including such things as genetically modified corn feed.)
· Of those 59 hormones one is a powerful GROWTH hormone called Insulin- like Growth Factor ONE (IGF-1). By a freak of nature it is identical in cows and humans. Consider this hormone to be a “fuel cell” for any cancer… (the medical world says IGF-1(CANCER FUEL) is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers).
· IGF-1(CANCER FUEL) is a normal part of ALL milk… the newborn is SUPPOSED to grow quickly! What makes the 50% of obese American consumers think they need MORE growth? Consumers don’t think anything about it because they do not have a clue to the problem… nor do most of our doctors.
· 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.
MONSANTO AND rbGH (Posilac)
· Monsanto Chemical Co., maker of fine poisons such as DDT, agent orange, Roundup and more… spent around half a billion dollars inventing a shot to inject into cows… to force a cow to produce MORE milk (for an already glutted taxpayer subsidized market).
· Unfortunately, they created five errors in their Posilac (rbGH) shot that direly affected all test animals… but that important report (Richard, Odaglia & Deslex, 1989) has been hidden from everyone under Clinton’s Trade Secrets act. The Canadians read enough of this report to reject rbGH for their country.
· Monsanto’s Posilac creates additional IGF-1(CANCER FUEL) in milk: up to 80% more.
· This study involved two groups. One group consuming 12 ounces of milk a day and the other consuming the USDA recommended allowance of 24 ounces (three cups). This report notes that the participants consuming 12 ounces more milk per day… HAD A 10% RISE IN IGF-1 IN THEIR BLOOD SERUM! FAT
Whole milk 49% of the calories are from fat.
“2%” milk 35% of the calories are from fat.
Cheddar cheese 74% of the calories are from fat.
Butter 100% of the calories are from fat.
· Most folks suspect that butter is all fat. Most folks have no concept of the just how much fat is in the rest of milk and dairy. Perhaps the 54% of Americans who are obese need to comprehend that milk, ice cream, cheeses, yogurts, and all the other products that use milk derivatives (casein, whey, lactose, colostrum) are most likely a significant cause for their weight and health problem.
· Calcium? Where do the COWS get calcium for their big bones? Yes… from plants! The calcium they consume from plants has a large amount of magnesium… necessary for the body to absorb and USE the calcium.
· The calcium in cow’s milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis.
· Cows milk has three times the calcium as does human breast milk. No matter, neither are very usable because in order to be absorbed and used their must be an equal quantity of MAGNESIUM (as exists in the greens that cows eat to get all the calcium they need for their big bones). Milk has only enough magnesium to absorb around 11% (33mg per cup) of calcium.
Per the USDA 8 ounces (one cup) of cows milk contains:
Calcium, Ca mg 291.336
Magnesium, Mg mg 32.794
· The USDA recommends 1200mg of calcium per day. The USDA recommended three cups of milk a day only have 900mg of calcium. Some argue that only 1/3 of the magnesium is necessary. Mother nature seems to suggest it should be one to one. If the ratio for proper absorption were 1/3 magnesium to one calcium then no more than 300mg of that 900mg of calcium is usable. If, in fact, it is a one to one ratio… only 98.38mg of calcium is usable.
· It is not a matter of how much calcium one ingests… but how much one does not lose.
· Milk can be thought of as “liquid meat” because of its high protein content which, in concert with other proteins, may actually LEACH calcium from the body. Countries that consume high protein diets (meat, milk and dairy) have the highest rates of osteoporosis.
THE ‘WHOLESOME’ PROTEIN MYTH
· 87% of milk is water. That makes it VERY expensive water.
Broken down into its basic groups… WHOLE MILK is:
· WATER FAT CASEIN OTHER PROTEIN
· 87% 3.25% 4% 1% 4.75%
· 80% of the protein in milk is casein. Casein is a powerful binder… a polymer used to make plastics… and a glue that is better used to make sturdy furniture or hold beer bottle labels in place. It is in thousands of processed foods as a binder… as “something” caseinate.
· Casein is a powerful allergen… a histamine that creates lots of mucus.
· Cow’s milk is allowed to have feces in it. This is a major source for bacteria. Milk is typically pasteurized more than once before it gets to your table… each time for only 15 seconds at 162 degrees Fahrenheit.
· To sanitize water one is told to boil it (212 degrees F) for several minutes. That is a tremendous disparity, isn’t it!
· Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. No wonder milk turns rotten very quickly.
· 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 EU and the Canadians allow for 400,000,000 pus cells per liter.
· The cholesterol content of those three glasses of milk is equal to what one would get from 53 slices of bacon. Do you know of any doctor who recommends that much bacon per day?
· Is cow’s milk and dairy “Kosher”? Consider this:
· “D-3 always is derived from an animal. The sunlight reaction that converts 7-dehydrocholesterol to vitamin D-3 is a ‘pure’ chemical reaction that occurs in your skin in certain cells.”
· “The provitamin known as 7-dehydrocholesterol is extracted and isolated from the skins of mammals and purified.” (Marian Herbert of the Vitamin D Workshop U of C)
· Vitamin D-3 can come from four different sources: Pig skin, sheep skin, raw fish liver, and pig brains. Most of the time, Vitamin D-3 is extracted from pig skin and sold to dairy processors.
· Short answer to “is milk kosher” – probably not.
· Fat and cholesterol. Lots of it. Per the dairy influenced USDA “food pyramid” all milk, dairy and meats should represent no more than 8% of the diet. Statistically, by volume of sales in a nation of 281 million Americans, it works out to almost 40% of the diet for MILK AND DAIRY.. without the meat.
· The milk of each of the over 4,700 mammals on earth is formulated specifically for that species. There are special lactoferrins and immunoglobulins in cows that in humans serve as allergens when digested.
· According to Hoards Dairyman (Volume 147, number 4)… 89% of America’s dairy herds have the leukemia virus.
· The protein lactalbumin, has been identified as a key factor in diabetes (and a major reason for NOT giving cows milk to infants).
· Mycobacterium paratuberculosis causes a bovine disease called “Johne’s.”
· Cows diagnosed with Johne’s Disease have diarrhea, and heavy fecal shedding of bacteria. This bacteria becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, the milk-borne bacteria will begin to grow in the human host, and the results are irritable bowel syndrome and Crohn’s Disease.
MAD COW DISEASE
· There may also be prions (pronounced PREons) in the milk and meat. This is crystalline substance that acts like a virus… with an “incubation” period of from 5 to 30 years. The end result is mad cow disease.
· Large fat molecules cannot get through the intestinal wall into the bloodstream. The cream no longer rises… because homogenization breaks up those large molecules into small ones that DO get into the bloodstream! This becomes an expressway for any fat-borne toxins (lead, dioxin’s, etc.) into your (otherwise) most protected organs.
· How does this impact the health of people who consume cow’s milk and dairy? Obesity (over 50% of Americans and rising), heart disease, cancer, allergies, digestive problems, diabetes, asthma, desensitization to antibiotics, behavioral problems, and the constant ingestion of dioxin’s, herbicides, pesticides (and anything else the cow eats that is not good for any critter), that winds up getting stored in HUMAN fat… is not healthy by any measure.
· “Milk is a very strong pollutant: it is about 400 times more polluting than untreated sewage. To put it another way, 1,000 gallons of milk has the same polluting potential as the untreated sewage from a town of 7,000 people.” Morlais Owen. Chief Scientist for Welsh Water. North Wales Weekly News. 24.3.88.
FREQUENTLY ASKED QUESTIONS
· Q: What is WHEY?
· A: Whey results when the FAT and CASEIN are removed from milk.
In making cheese, the curds become the cheese. Whey’s main components are bovine serum albumin and lactalbumin. There are other hormones contained in whey.
· Q: What happens to the: 59 hormones, scores of allergens herbicides, pesticides, dioxins and up to 52 antibiotics when made into cheese?
· A: Everything gets concentrated.
· Q: When made into butter?
· A: The allergens get lost: but the dioxin’s and pesticides and antibiotics remain in the fat.
· Q: In the digestive system?
· A: Steroid hormones survive, as do dioxins and antibiotics.
In homogenized milk, protein hormones survive… depending upon the gastric pH, some protein hormones in cheese survive, but not all…eleven steroid hormones survive.
OTHER ILLNES RELATED SUBSTANCES IN COW’S MILK
Whey: Blood proteins. Bovine serum lactalbumin has been identified as a trigger for diabetes and other autoimmune diseases.
Lactose: Two sugars. Glucose and galactose. Galactose has been indentified as a trigger for glaucoma. There are several columns that cover lactose (covering galactose and galactosemia):
a. 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.
b. They are commonly tainted with disease-causing bacteria, such as salmonella, staphylococci, listeria, deadly E. coli O1573 and Mycobacterium paratuberculosis (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% of beef herds and 64% of dairy herds are infected with BIV.
· In Canada, the infection rate is 70% and in Argentina the rate is 84% for BLV.
· Herds infected with the BIV are usually infected with the leukemia virus (BLV) also.
· Both viruses can cross species lines thus infecting other animals, like sheep, goats, and chimpanzees â*” and they develop disease.
· Nationwide and worldwide, leukemia is more common in the higher dairy consuming populations.
· An increased incidence of leukemia has been found among dairy farmers in multiple studies.
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.
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.
· Osteoporosis is caused by several factors; however, the most important one is diet; especially the amount of animal protein and acid in the foods we eat. The high acid foods are meat, poultry, fish, seafood, and hard cheeses, parmesan cheese is the most acidic of all foods commonly consumed.”
· Once consumed, this food-derived acid must be neutralized in the body. Fruits and vegetables can do this neutralizing (these foods are alkaline in nature). However, because the diet of the average Westerner is so deficient in fruits and vegetables and so high in acid foods, the primary neutralizer of dietary acid becomes their bones. The bones dissolve to release alkaline materials.
· Worldwide, the highest rates of hip fractures are among populations that consume the most animal food (including dairy products) like people from the USA, Canada, Norway, Sweden, Australia, New Zealand, etc. The lowest rates are among people who eat little or no dairy foods (these people are on lower calcium diets) like people from rural Asia and rural Africa.
· Dairy products are deficient in iron and beef is deficient in calcium; both contain too little dietary fiber, essential fat (linoleic acid), and vitamin C and B3 (niacin) to meet human nutritional requirements. Heavy consumption of either of these food groups – loaded with fat and cholesterol – will result in the diseases common to affluent societies, such as obesity, heart disease, strokes, type-2 diabetes and cancer, to name just a few serious problems.