Animals In Print
The On-Line Newsletter
From 23 May 2001 Issue:
COW'S MILK AND DAIRY
By Dave Rietz, WEBmaster www.notmilk.com
Yes... mother nature's "perfect food" ... for a calf!
[Until it's weaned]
Everything you know about cow's milk and dairy is probably part of a Dairy Industry MYTH! Cow's milk is an unhealthy fluid from diseased animals that has a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it.
*ALL* cow's milk has 59 active hormones, scores of allergens, fat and cholesterol. Most cow's milk has measurable quantities of herbicides, pesticides, dioxins (up to 2,200 times the safe levels), up to 52 powerful antibiotics, blood, pus, feces, bacteria and viruses. (Cow's milk can have traces of anything the cow ate... including such things as radioactive fallout from nuke testing ... (the 50's strontium-90 problem).
The leading causes of death are:
Rank Total Description
1 724,859 Heart Disease (think fats/cholesterol: meat,dairy)
2 541,532 Malignant Neoplasms (cancer: think toxins/milk/dairy)
2a 250,000 Medical system (drugs/etc. Think ignorance/incompetence)
3 158,448 Cerebro-vascular (think meat milk and dairy)
4 112,584 Bronchitis Emphysema Asthma (think toxins/milk/dairy)
5 97,835 Unintentional Injuries & Adverse Effects
6 91,871 Pneumonia & Influenza (think weak immune systems and mucus)
7 64,751 Diabetes (think milk/dairy)
7a 40,000+ highway slaughter (men, women and children)
8 30,575 Suicide (think behavioral problems)
9 26,182 Nephritis (Bright's disease: inflammation of the kidney)
10 25,192 Liver Disease (think alcohol and other toxins)
(2a and 7a were added for completeness)
**** Cancer "Fuel Cell":
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 between cows and humans. Consider this hormone to be a "fuel cell" for any cancer... (the medical world says IGF-1 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 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.
(See http://www.notmilk.com/igf1time.txt for a time line)
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 Frankenstein 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 (before it was stolen) to reject rbGH for their country.
Monsanto's Posilac creates additional IGF-1 in milk: up to 80% more.
The Food and Drug Administration (FDA) insists that IGF-1 is destroyed in the stomach. If that were true, the FDA has proven that breast feeding cannot work. Common sense says their "finding" is ridiculous because this growth factor DOES make the baby calf grow (rapidly, as mother nature intended). Visit the Dairy Education Board at http://www.notmilk.com/deb/100399.html to
review a DAIRY study that confirms what the FDA has lied about this for years.
**** IGF-1 increases
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! Now, consider that PER DAY, from ALL sources, the typical milk/dairy consumer ingests approximately 39% of daily diet from dairy... and that 10% increase becomes the "tip of the iceberg". We have NO idea of the non-dairy versus full-dairy difference but considering cancer rates... it has to be significant.
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 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 problems.
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. Proof? How about a controlled study of 78,000 nurses over a period of 12 years? OK?
Read all about it at: http://www.notmilk.com/deb/030799.html ...
Cow's 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 there 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% (33 mg 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 1200 mg of calcium per day. The USDA recommended three cups of milk a day only have 900 mg 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.
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:
MILK: 87% of milk is water. That makes it VERY expensive water.
Broken down into its basic groups... WHOLE MILK is:
WATER FAT CASEIN OTHER OTHER
87% 3.25% 4% 1% 4.75
(note: that is 3.25% "milkfat" which includes the 87% water.)
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. The only medicine in Olympic athlete Flo-Jo's body was Benedryl, a power antihistamine she took to combat her last meal... pizza. See
http://www.notmilk.com/deb/112398.html for the whole story.
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 "recommended" daily intake)
The EU and the Canadians allow for a less "tasty" 400,000,000 pus cells per liter.
Typically these levels are lower... but they COULD reach these levels and still get to YOUR table.
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.
**** Other "stuff":
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 (cow specific immunizing stuff) that in humans serve as allergens.
Sixty Percent of America's dairy cows have 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).
**** Crohn's Disease
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 irritable bowel syndrome and Crohn's results.
**** 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, dioxins, etc.) into your (otherwise) most protected organs.
**** Cumulative effects:
How does this impact humans 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 dioxins, 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.
Those who resist believing the truth should understand that MOST of the world's population CANNOT tolerate the lactose in cow's milk. Up to 95% of the black population, around 53% of the Hispanics, etc.) So much for cow's milk being "nature's perfect food" for humans! Mother nature knows better.
Common sense question: Where was this massive "milk is a must" before refrigeration, pasteurization and mass transportation? Back when cows gave only 1-4 pounds a day it was quickly made into BUTTER and cheese! Now that those same cows have been tweaked and shot-up with Posilac to produce up to 55 or more pounds of milk per day... almost all year long... it is suddenly (after many thousands of years) a daily "staple". NOT!
**** SOME ANSWERED QUESTIONS:
Q: What is WHEY?
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:
Scores of allergens
herbicides, pesticides, dioxins
up to 52 antibiotics
when made into cheese?
A. Everything gets concentrated.
when made into butter?
A. The allergens get lost: but the dioxins and pesticides and antibiotics remain in the fat.
in the digestive system?
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.
and... what happens next?
Eventually, everything is broken down, but not before the chemical messengers (hormones) "deliver their message."
Each of those hormones and proteins acts differently and has different rates of degradation. BOTTOM LINE... they all survive to a certain degree... and the effects are cumulative.
Source: NOTMILKMAN. ([email protected])
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