The Cow, the Coronary, and the Protein

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The Cow, the Coronary, and the Protein

From NotMilk.com
July 2012

It's NOT the fat and cholesterol. It's milk protein that is implicated as the leading cause of America's number-one killer.

A study published in the International Journal of of Cardiology (2003 Feb;87(2-3):203-16) explored the epidemiology, biochemistry and  immunology of heart disease and milk consumption.

The authors, Moss & Freed concluded that death rates from coronary heart disease (CHD) are positively correlated country-by-country with milk consumption, particularly with that of the non-fat variety.

Thirty years ago, the British Journal of Preventive & Social Medicine explored the diets of Greenland Eskimos who have a high-fat, high-protein diet, but a very low intake of milk. It is rare to find a Greenland Eskimo with heart disease.

In 1980, the British journal Lancet (ii: 205-207) found:

More patients who had suffered a myocardial infarction had elevated levels of antibodies against milk proteins than was found in a comparable group of patients without coronary heart disease.

The following year (1981), a survey of mortality rates and food consumption statistics of 24 countries, (Medical Hypothesis 7:907-918, 1981) revealed:

Milk and milk products gave the highest correlation coefficient to heart disease, while sugar, animal proteins and animal fats came in second, third, and fourth, respectively.

Perhaps the key to understanding the etiology of heart disease is in the clue offered by the work of two Connecticut cardiologists, Oster and Ross. These two researchers, demonstrated that cow proteins survive digestion. Their heart patients developed antibodies to bovine proteins after consuming homogenized milk. This proved that milk
proteins are not destroyed by digestion. Hormones in milk are protected, survive digestion, and exert powerful effects on the human body.

The scientific community believes that the survival of protein hormones after ingestion is not possible because of the strength of stomach acid and enzymatic activity. Oster and Ross pointed a finger of blame at the homogenization process. They discovered the presence of an
enzyme, bovine xanthene oxidase (XO), which, in theory, should not have survived digestion. The XO Factor was identified as the element that destroyed one-third of the cellular material in atrial cells of 300 heart attack victims during a five-year study. Oster and Ross observed:

"This study conclusively demonstrates that XO from cow's milk does get into the bloodstream. Seventy-three out of the 94 people tested (of all ages) had antibodies to XO." - Proc. Soc. Exp. Bio. Med., 160, 1979

When one ingests animal proteins, and milk is liquid meat, one absorbs a large amount of the amino acid methionine. 

The center atom of methionine is sulfur. That's the problem. Eat foods containing too much methionine, and your blood will become acidic. The sulfur converts to sulfates and weak forms of sulfuric acid. In order to neutralize the acid, in its wisdom, the body leaches calcium from bones. Your body also manufactures low density lipoproteins to repair the damage done to heart tissue. Low density lipoproteins are also called LDL cholesterol. It's not bad cholesterol like most doctors are taught. It is created to fix a problem. High levels of LDL cholesterol merely indicate that damage is being don. That is the issue medicine should address.

It's all about diet.

"Dietary protein increases production of acid in the blood which can be neutralized by calcium mobilized from the skeleton." {American Journal of Clinical Nutrition, 1995; 61,4}

Animal proteins contain more methionine than plant proteins. Let's compare cow's milk to soymilk:

  • Methionine in 100 grams of soymilk: .040 grams
  • Methionine in 100 grams of whole milk: .083 grams
  • Methionine in 100 grams of skim milk: .099 grams

Now, let's compare 100 gram portions of tofu to meat (all of the meat products are lean and without skin):

  • Silken soft tofu: .074 grams of methionine
  • Hamburger: .282 grams of methionine
  • Hard boiled egg: .392 grams of methionine
  • Roast ham: .535 grams of methionine
  • Baked codfish: .679 grams of methionine
  • Swiss cheese .784 grams of methionine
  • Roast chicken: .801 grams of methionine

Why do nations with the highest rates of bone disease disease also have the highest dairy and meat consumption rates? The highest rates of osteoporosis are to be found in Denmark, Holland, Norway, and Sweden. The highest rates of heart disease are also found in those same four nations. It's not the fat. It's the protein.



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