Sunday, June 26, 2011

Dangers of Cow's Milk

Got Milk?

We've all seen the "Got Milk" commercials -- very appealing ... catchy phrase ...

Got milk?Got milk?Got milk?Got milk?Got milk?Got milk?

But, have you noticed that most of the people in these ads are beautiful women? or athletes? celebrities? cute kids? cute animals? Don't fat people drink milk?

We've all seen the commercials about milk supposedly being able to help us lose weight. And, if you believe that, then, I've got a bridge to sell you.

Most of us have grown up drinking milk -- I remember I didn't like milk, but my parents said it was good for us.

During my recovery, I stopped drinking milk and eating most dairy products -- this seemed to contribute to what my doctors called a miraculous recovery from near-death, potential cataract surgery, and the threat of double-leg amputation.

During my diabetes and heart disease workshops, teleseminars, and classes, I'm always asked one or more of the following questions

"What do you have against milk?"
"Why do you list milk in your book as one of "the 5 "dead" foods"?
"Don't we need milk for the calcium?"

Unfortunately, we've all been bamboozled and hood-winked into believing that milk is good for us and for our children.

Now, if you're relatively healthy, then, your body may be able to handle this "dead" food. But, if you're diabetic, overweight, or struggling with some kind of illness, then, your body may not be able to handle cow's milk.

Some of the Problems with Cow's Milk
There are quite a few health-related problems associated with cow's milk, especially for children and older adults:

  • Dead enzymes (can leads to auto-immune problems, i.e. Type 1 diabetes, lupus, , limited brain development, autism)
  • Mucous-forming (leads to allergies, frequent colds, ear infections, auto-immune problems)
  • HFCS or some other hidden -ose (leads to obesity, Type 2 diabetes, ADHD, limited brain development)
  • Dead calcium (ok for children who have the lactase enzyme, but bad for adults)
  • Hormone abnormalities via the growth hormones fed to the cows
  • Weakened immune system via the antibiotics fed to the cows
All of this makes children weak physically, mentally, and emotionally; and sets the stage for children to be introduced a lot earlier to OTC drugs, and eventually prescription drugs -- when their bodies have not matured enough (especially the immune system) to handle the subtle toxins from the drugs. As a result, they become biochemically-dependent on the drugs -- from the food and the medications ...

If your child doesn't like milk, consider it a blessing. :-)

Now I know what some of you are thinking: Where do you get the calcium if you don't drink milk?

Well, there are a lot better ways to get calcium than by drinking "dead" milk, i.e. spinach, broccoli, mustard greens, collard greens, other green, leafy vegetables, okra, watercress, beans, sardines, wild salmon, tofu, almonds, walnuts, sesame seeds, apricots, figs, currants, oranges, low-fat yogurt, cottage cheese, raw milk.

And, keep in mind that there are 2 types of calcium: "dead" calcium and "living" calcium.

So, which calcium do you think is better for a child, or even an adult?

Milk and Allergies
According to the American Academy of Allergy, Asthma and Immunology, cow's milk is the number one cause of food allergies in children. According to the former director of pediatrics at Johns Hopkins University, Dr. Frank Oski, there is evidence to indicate that up to half of U.S. children have some allergic reaction to milk.

For these kids (and for adults who are allergic to dairy as well), milk is a mucus maker. This can lead to chronic problems such as coughing, sinus infections, asthma, and ear infections.

More and more physicians and dietitians realize that removing dairy products from the diet can be the solution to many childhood illnesses such as runny noses, constipation, colic, ear infections, and gas – and the list goes on.

According to a report published by the American Academy of Allergy and Immunology Committee on Adverse Reactions to Food (part of the National Institutes of Health), the allergies of up to 1/3 of children tested cleared after milk was removed from their diet.

In the famous book Baby and Child Care by Dr. Benjamin Spock 1998 said, "Cow’s milk is not recommended for a child when he is sick or when he is well, for that matter. Dairy products may cause more mucus complications and cause more discomfort with upper respiratory infections."

In the book, Allergies to Milk by Drs. Sami L. Bahna and Douglas C. Heiner, reports that children who are allergic to milk:
    "may have breathing difficulty, particularly during sleep, or an irritating cough associated with a postnasal drip. … the cough is frequently associated with noisy breathing and excessive mucus in the throat, and sometimes parents worry that their child is 'gagging'.… such affected children are frequently diagnosed as having upper respiratory infection, viral illness, bronchitis, … or pneumonia. Accordingly, they may be given unnecessary medications, including cough syrups, decongestants, or antibiotics. Relief.. is not satisfactory until cow's milk is eliminated from the diet." 
A 1997 report on food allergies in the Journal of the American Medical Association found that cow’s milk allergies tend to hit children in their infancy. Recommended therapies for food allergies include "strict removal of the offending allergen" or possibly a diet centered on human breast milk.

A British study found that 93% of children diagnosed with cow’s milk allergy experienced asthma and/or rhinitis when milk was included in their diet. (The book Asthma and Rhinitis states that rhinitis is "characterized by itching, sneezing, nasal blockage, and discharge.")

Frank Oski, M.D., the former director of the Department of Pediatrics of Johns Hopkins University School of Medicine and physician-in-chief of the Johns Hopkins Children’s Center, said in his 1992 book, "The fact is: The drinking of cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps and diarrhea in much of the world’s population, and the cause of multiple forms of allergy as well."

In his book Pregnancy, Children, and the Vegan Diet, Dr. Michael Klaper explains why milk may trigger the production of mucus: "When the protein of another animal is introduced into one’s immune system, an allergic/immune response is created in many places in the body. A common reaction to such an assault by a foreign protein in our immune system is an outpouring of mucus from the nasal and throat membranes. … The resulting mucus flow can create the chronic runny noses, persistent sore throats, hoarseness, bronchitis, and the recurrent ear infections that plague so many children (and their parents)."

According to the metastudy Milk Allergies, "Cow’s milk allergy, mainly a disease of infancy, is usually manifested within the first two or three months of life. … No age, however, is exempt, and milk allergy may be first detected during adolescence or adulthood."

Dr. Christiane Northrup states: "Dairy is a tremendous mucus producer and a burden on the respiratory, digestive, and immune systems." Dr. Northrup says that patients who "eliminate dairy products for an extended period and eat a balanced diet … suffer less from colds and sinus infections."

The mucus created by milk may cause other health problems, as well. Dr. William Ellis, who has studied the effects of dairy foods for more than four decades, says that milk is "simply no good for humans." Dr. Ellis believes that the excess mucus caused by milk can harden to form a coating on the inner wall of the intestines, hindering the absorption of nutrients and possibly leading to chronic fatigue.

According to an article in the June 26, 2003, Calgary Herald, milk is the most common source of allergies in children. Sharon Tateishi, a Calgary, Alberta, nutritionist for more than 20 years, comments, “There are so many articles coming up. You can’t ignore the issue any more. If a child has food sensitivities to milk, the symptoms can include eczema, bloating, runny nose, chronic ear infections, stomach problems. It could be asthma. Even things like kidney and bladder problems.”

Unless you like phlegm in your throat and a constant runny nose, it might be time to try rice milk, almond milk, oat milk, coconut milk, goat milk, etc.

Milk Allergy vs. Lactose Intolerance
Milk allergy is a food allergy, an adverse immune reaction to a food protein that is normally harmless to the non-allergic individual.

Lactose intolerance is a non-allergic food sensitivity, and comes from a lack of production of the enzyme lactase, required to digest the predominant sugar in milk.

Adverse effects of lactose intolerance generally occur after much higher levels of milk consumption than do adverse effects of milk allergy.

Milk Allergy vs. Milk Protein Intolerance
Milk protein intolerance (MPI) is a delayed reaction to a food protein that is normally harmless to the non-allergic, non-intolerant individual. Milk protein intolerance produces a non-IgE antibody and is not detected by allergy blood tests.

Milk protein intolerance produces a range of symptoms very similar to milk allergy symptoms, but can also include blood and/or mucus in the stool. Treatment for milk protein intolerance is the same as for milk allergy. Milk protein intolerance is also referred to as milk soy protein intolerance (MSPI).

Milk Replacement for Infants
Since milk protein may be transferred from a breastfeeding mother to an allergic infant, lactating mothers are simply put on a dairy elimination diet. For formula fed infants, milk substitute formulas are used to provide a complete source of nutrition. Milk substitutes include soy based formulas, hypoallergenic formulas based on partially or extensively hydrolyzed protein, and free amino acid-based formulas.

Non-milk derived amino acid-based formulas, known as amino acid formulas or elemental formulas, are where the mother is unable to breastfeed and is considered the gold standard in the treatment of cow's milk allergy.

Hydrolyzed formulas come in partially hydrolyzed and extensively hydrolyzed varieties. Partially hydrolyzed formulas (PHFs) are characterized by a larger proportion of long chain peptides and are considered more palatable. However, they are intended for milder cases and are not considered suitable for treatment of moderate to severe milk allergy or intolerance.

Extensively hydrolyzed formulas (EHFs) are composed of proteins that have been largely broken down into free amino acids and short peptides. Casein and whey are the most commonly used sources of protein in hydrolyzed formulas because of their high nutritional quality and their amino acid composition.

Soy based formula may or may not pose a risk of allergic sensitivity, as some infants who are allergic to milk may also be allergic to soy. Also soy based formula are not recommended for infants under 6 months. However, for infants with multiple allergies there are rice milk or oat milk based formulas available.

Update: We are discovering that many soy-based products are turning out not to be as healthy as originally thought several years ago.

Alternatives for Cow's Milk  

Soy milk and almond milk are the top two most popular dairy milk alternatives. They are highly recommended breakfast drinks for people with casein allergies, lactose intolerance, diabetes or heart diseases. Each is advantageous in some respects and has shortcomings in others.

Dietary Limitations
Both soy and almond milk are suitable vegan substitutes for people who cannot tolerate dairy. They are also gluten free and can be used by people with celiac disease. However each of these products contains their own allergens. Soy allergies are more common and more serious is children. Accidental ingestion of soy milk can instigate swelling, hives, diarrhea and vomiting. You should not drink almond milk if you have peach or tree nut allergy. Allergic reactions to almond milk are similar to those for soy milk, but almond allergies may also lead to congestion of airway, resulting in respiratory difficulties and insufficient oxygenation.

Soy milk is lower in calories, saturated fats, sugars and carbohydrates than cow’s milk, and it is completely cholesterol-free. It is also a good natural source of fiber and protein, which can bulk up your muscle mass help you feel fuller longer. Soy milk contains isoflavones, natural chemicals similar to estrogen. These isoflavones may help decrease the risk of osteoporosis, heart disease and high blood pressure. I thought the soy milk had a thick, sort of “beany” taste.

Almond milk contains fewer calories and less fat than cow’s milk, and it is free of cholesterol and saturated fats. Levels of vitamin E, manganese and selenium are also high in almond milk, all of which are incredibly beneficial to your health. Vitamin E acts as an antioxidant, manganese helps break down consumed food into energy, and selenium improves your reproductive and immune system as well as your thyroid function. While soy milk is not a great source of calcium, almond milk has 30 percent of your recommended daily calcium intake. Almond milk tasted lighter and more nutty than the soy milk.

Nutritional Comparison of Almond and Soy Milk
Though almond milk is higher in fat content than soy milk, it is much less starchy. Therefore in terms of total calories, almond milk is usually more advantageous for dieters. Unsweetened almond milk contains as low as 40 calories per cup whereas soy milk has almost double the amount. It should be noted that both soy and almond milk fat are good for you. They are a composition of omega-3 and omega-6 fatty acids which are conducive to cholesterol and blood pressure reduction, protection against cardiovascular and neurological diseases.

Soy milk, on the other hand, holds more proteins. One cup of soy milk contains about 7 grams of protein compared to the 4 grams in almond milk. Soy and almond milk are also concentrated with extra fiber. Each serving may contain between 1 to 4 grams of dietary fiber, depending on the richness of the milk and its level of fortification.

Both soy and almond milk are superb sources of B vitamins. Higher intake of these vitamins helps to raise your basal metabolic rate so that you burn fat and calories more efficiently. Soy and almond milk are also excellent sources of all essential minerals including iron, magnesium, phosphorous, zinc, copper and manganese. These minerals help control your blood pressure, improve your blood oxygenation, and protect you against diseases. One notable advantage of almond milk is that it is much higher in vitamin E and manganese, making it a more powerful drink for improvement of skin quality and protection against cancer.

Milk made from almonds or other nuts, such as cashew milk has a creamy consistency similar to soy milk and a nutty taste perfect for making vegan fruit smoothies or other creamy drinks and desserts, though they don't taste much like dairy milk, and are best in non-savory dishes. Be sure to shake your almond milk well before using. If you can't find almond milk at your grocery store, try making a homemade almond milk or cashew milk.

The Simple Differences
While soy milk provides about 100 calories per every one cup, almond milk has about 40 less at only 60 calories. Soy milk has 4 grams of fats compared to the 2.5 grams in the almond alternative.

The protein content also varies between these two milk choices. Most natural almond milk choices will have no more than 1 gram of protein per serving, while soy milk usually has close to 7 or 8 grams.

Almond milk does have some nutrients that the soy product does not provide. Soy milk has no phosphorus, while almond milk has about 6% of our daily recommended value per serving. Almond milk also contains high levels of Vitamin E, while soy milk has none.

Generally, soy milk will carry more B Vitamins because of its high protein content in comparison to that of almond milk.

The Health Debate
We all know that almond milk comes from almonds while soy milk comes from soy beans. However, this little piece of knowledge acts as the main source of debate between these two products.

Some people have a strong objection to soy products based on its potential ability to disrupt hormone production in men and women. Since almonds have shown no sort of potential risk, many people feel much more comfortable consuming products derived from the snack nut.

Almond milk can inhibit thyroid function because it interferes with iodine intake. Deficiency of iodine can, in extreme cases, result in goiter. Soy milk, on the other hand, has more dangers. Excessive use of soy products has been shown to lead to breast cancer and abdominal cancer. It also lowers testosterone levels in men and can cause abnormalities in the female reproductive tract, sometimes leading to infertility. The aluminum in soy milk also negatively affects the nervous system and kidneys.

In any sense, almond milk serves as the better choice for those fearing the effects of soy, even though the product does contain superior levels of beneficial nutrients.

Since almond milk and the almond nut provide no serious known risk (provided you don’t have a nut allergy), choosing this option serves as the safer choice. One study in 2008 did in fact show how consuming excessive soy derived products negatively effects the sperm concentration of males.

For women, drinking too much soy has shown connection with an increase in breast cancer. This connection became prevalent in a study connected in the year 2009, but was later negated by a study that showed the exact opposite results.

Another Alternative: Rice Milk
Rice milk is not as thick as soy or dairy milks, and has a somewhat translucent consistency. Because it is slightly sweet, rice milk works well in dessert recipes and is not suited for savory or salty dishes, such as mashed potatoes. Compared to soy and almond milk, rice milk has less protein.

To summarize, these milk substitutes are a good alternative to avoiding the growth hormones, steroids and chemicals found in pasteurized and homogenized cow's milk. In the end, it comes down to your own personal preference.


The 3 Problematic Ingredients in Cow's Milk

The three problematic ingredients in cow's milk and other dairy products are:
  1. Lactose (milk sugar)
  2. Butterfat
  3. Casein and other proteins
While lactose is a problem in all animal milk, including goat's milk, difficulties with casein and butterfat are specific to cow's milk.

Bottle-feeding with cow's milk has far-reaching effects. The earlier it is substituted for breast milk, the more damage is caused. The baby's digestive system is still immature and relies on enzymes provided in mother's milk. It cannot properly digest cow's milk, especially if it has been pasteurized and is without enzymes.

In addition, in the first few weeks or months the wall of the small intestine is not yet fully developed and allows only partly digested proteins to pass through and this causes allergies.

In a recent investigation all infants and most older children had antibodies against cow's milk in their blood. This means they were allergic to it, even in the absence of obvious symptoms.

However, usually unspecific symptoms are present, such as restlessness and crying at night, dermatitis, tender abdomen, tantrums, weak eyes, low energy, hyper-activity, indigestion and a high incidence of colds, ear and respiratory infections.

A contributing factor that makes these babies prone to infections is the absence of immuno-protective agents in bottle milk that are present in breast milk, especially in the colostrum.

In one Scandinavian study it was shown that no purely breastfed baby developed early middle ear infection, and also was protected against it in later life. In contrast, early introduction of cow’s milk predisposed children to this and was exclusively found in children who received cow’s milk before the age of 6 months.

Furthermore, bottle-fed babies suffer from zinc deficiency. Zinc is essential for activating the immune system. The zinc content in cow's milk is actually higher than that in mother's milk. However, in cow's milk zinc is bound to a protein from which the baby's immature digestive system cannot release it.

Other trace minerals are also difficult for the baby to absorb from cow's milk; iron is especially problematic. A resulting iron deficiency in babies contributes to the development of anemia, a weakening of the immune system and retarded mental and cognitive development.

An allergy to cow's milk and subsequent mucus congestion of the lungs, combined with zinc and iron deficiencies of the immune system, cause frequent colds and respiratory infections in babies. This, in turn, depletes the baby more and more of vitamin C. The effect of all this is a high incidence of crib deaths in bottle-fed babies. Crib deaths sometimes occur shortly after immunizations, which further drain the already dangerously low levels of vitamin C. Toxic gases from synthetic mattresses cause further distress.

Archie Kalokerinos, in his book Every Second Child (Keats), relates that in some Aboriginal communities every second child given a vaccination died of crib death, but when fed high doses of vitamin C before and after vaccinations, not a single child died.

Is it a coincidence that New Zealand has the highest rates of asthma and crib deaths in the world but also the highest consumption of cow's milk? Until some years ago all New Zealand school children received free milk at school. This would leave many mothers with a milk allergy that can easily be passed on to the fetus and later, with breast milk, to the baby.

Crib deaths are uncommon in breast-fed babies. However, even breast-fed babies can develop allergies if the mother has a high intake of cow's milk products or is allergic to it herself. Full-term babies in the first two weeks and premature babies in the first one or two months may become allergic to almost any substitute for mother's milk. If breast-feeding by the mother is not possible during this time and a wet nurse is not available, then fresh raw goats' or sheep's milk is the least harmful alternative.

Lactose Intolerance

Approximately 90 per cent of the world's adult population - that is, all but the majority of the Caucasian race - cannot split lactose into its two components - glucose and galactose. After the age of 3, a deficiency of the lactose-splitting enzyme lactase develops, and this can cause more or less severe indigestion and diarrhea if the diet contains appreciable amounts of lactose. This condition is known as lactose intolerance.

Lactose intolerant people can tolerate lactose better if fermented milk is used, as in the form of yogurt or kefir, where the lactose is partially split by lactic-acid bacteria. Alternatively, lactose-splitting enzymes are now commercially available and may be added to milk. However, lactose intolerance is only a minor problem compared to the much more serious health problems caused by galactose. Lactose intolerance actually appears to be a wise precaution of nature rather than a regrettable accident, because it protects us from the great danger of galactose overload.

Most European adults and older children who can digest lactose are unable to use galactose efficiently. Babies need galactose as an important building component of the brain, the central nervous system and of many proteins. Thus mother's milk is even higher in lactose than animal milk to ensure the baby does obtain sufficient galactose.

In later life, very little galactose is needed and this can easily be synthesized from other sugars. Therefore, most of the ingested galactose is converted in the liver to glucose and used as body fuel, but the amount that can be converted is rather limited, even in a healthy liver.

This conversion is a slow and complex process requiring four different enzymes. One of these is sometimes missing from birth, giving rise to a condition known as galactosaemia. Continued milk-feeding leads to a build-up of galactose in the baby and causes cataracts, cirrhosis of the liver and spleen and mental retardation.

If the liver is not healthy, it becomes less able to convert galactose. This fact is sometimes used as a criterion for a clinical liver-function test. If galactose is injected into someone with a defective liver, most of the galactose will later appear in the urine.

Mucic Acid

Unfortunately, under normal conditions only part of the galactose is expelled with the urine. If there is a deficiency of protective antioxidants, then the rest is mainly oxidized to galactaric acid, commonly known as mucic acid. The great health danger of mucic acid is that it is insoluble. The body cannot let it pile up in vital areas and block organ functions or blood circulation. Therefore, it forms the mucic acid into a sticky suspension in water, called mucus. Thus mucic acid is a main component of pathogenic (disease-producing) mucus.

It is the function of the lymphatic system to remove dangerous substances, such as mucus, from areas of vital importance and transport it to the organs of elimination. Mucus is too dangerous to dispose of through the kidneys or with bile through the liver, but it has a special affinity to the mucous membranes that line the insides of our body openings. Such areas, and of prime importance, are the lungs, the respiratory tract and the hollow head spaces, the sinuses and the Eustachian tube (a passage between the mouth and the inner ear).

The mucus accumulates in these hollow spaces until external factors help to sensitize the mucous membranes sufficiently to allow the mucus to pass through. This is relatively easy in young individuals and those with a poor sugar metabolism as they have high levels of histamine and inflammatory adrenal hormones. Even minor irritations of the mucous membranes, be it from cold air, dust, air pollution, pollen or germs, will sensitize these to let some of the mucus flow out.

Such mucus cleansing may be experienced periodically as a cold, hay fever, wet cough or running nose. In others, the accumulation of mucus, which provides a favorable breeding ground for germs, causes chronic infections in specific areas such as the sinuses, the middle ear, the respiratory tract and the lungs. This may allow a permanent trickle of mucus through the affected mucous membrane. In addition, a dead front tooth may be responsible for chronic sinus problems.

With a high lactose intake, the lymph channels and lymph glands are usually congested with mucus as well. This allows influenza and other infections to spread from the sensitized mucous membranes through the mucus-filled hollow spaces into the lymphatic system, causing lymph gland swellings and inflammations. I have found that in many people the number of colds, influenza and other respiratory infections can be varied at will from none to several per year just by varying the lactose intake. Mucus congestion is also the main cause of ear infections and hearing problems, especially in children.

In most cases it is not a lactose allergy but a galactose overload that is responsible for this excessive mucus. While in the case of those suffering from cow's milk allergy somewhat more lactose may be tolerated when it comes from goat's milk, in most individuals the lactose in goat's milk or in tablets will be equally as mucus-forming as that from cow's milk.


When more mucus accumulates in the lungs than can be expelled, asthma is likely to develop. Often lung congestion is combined with a strong subconscious fear element that may, for instance, result from insecurity or lack of love in early childhood. Another contributing factor is hypoglycemia coupled with weak adrenal glands.

Many cases seem to be predominantly mucus-induced. The lung irritation caused by accumulated mucus also means that the lungs are more prone to be affected by food allergies and chemicals. This could result in inflammatory swellings of the bronchial tubes. Mucus accumulating in the lungs allows bacteria to infiltrate.

Some strains of these bacteria convert sugars into alginic acid, another sticky mucus. Often there is Candida or fungus infestation as well, which sensitizes the mucous membranes to airborne molds. Mucus-releasing colds in this setting can be a blessing in disguise, provided they are not treated with antibiotics. Also dead teeth may induce copious mucus.

The mucous membranes of asthmatics, which are highly sensitized by mucic acid, react strongly to air pollutants such as smoke, pollen and sulfur dioxide. The adrenal glands are weak and histamine levels are high because of a sweet diet and allergies. To overcome asthma, we need to reverse these negative conditions by using a low-allergy diet with a minimum of sweet or mucus-forming food, while the respiratory tract should periodically be cleared of mucus. Also breathing exercises help.

Antibiotics in milk
Like any dairy allergy, the milk protein is probably the cause of allergy-related asthma.

However, according to Dr. Oski, some children and adults may not be allergic to the milk itself, but rather the small amount of antibiotics passed into the milk from dairy cows.

Dr. Oski explains this phenomenon: "Antibiotics, most commonly penicillin, are given to cows for the treatment of mastitis, an inflammation of the udders. Cows are not supposed to be milked for 48 hours after receiving penicillin. Often this precaution is not followed and then penicillin appears in the milk in small quantities."

If you or your child is part of the estimated one percent of the United States population who develop symptoms of penicillin allergy after drinking antibiotic-contaminated milk, you may be able to stop your allergy by drinking milk from cows that are not treated with antibiotics. To be on the safe side however, you may want to entirely eliminate cows' milk from your or your asthmatic child's diet.

Whether milk causes excess mucus production, is an undiagnosed allergy or a combination or both -- research suggests that milk definitely worsens asthma.

Accordingly, a diet that is free of both milk and meat, another common allergen, can greatly lessen asthma symptoms.

According to a study of 25 patients reported in Jean Carper's book, Food: Your Miracle Medicine, after following a milk- and meat-free diet for only four months, 71 percent of the patients experienced an improvement in their asthma symptoms. After a year, asthma improved in 92 percent of the patients.

On a larger scale, Dr. Joseph Pizzorno, President Emeritus of Bastyr University, found that 25 percent of respiratory patients experienced long-term improvement after following a vegan diet, a diet that contains no animal products -- dairy, eggs and meat -- whatsoever.

Chronic Degenerative Diseases

A serious consequence of a lymphatic system badly congested with mucus is the development of leukemia. This happens when the immune system has been sufficiently damaged by frequent mucus-related infections combined with other factors such as toxic chemicals, a sweet diet, allergies and vitamin-mineral deficiencies.

It may not be a coincidence that Nathan Pritikin, famous for his much-publicized diet to cure cardiovascular diseases, developed leukemia. The original Pritikin diet is high in skim-milk products and, therefore, imposes a severe galactose overload on the body. Either leukemia or another galactose-related degenerative disease is more likely to develop as a long-term effect of a high intake of skim-milk products. Cardiovascular diseases can be prevented or cured nutritionally without causing other health problems.

Leukemia stands in between the acute mucus-related infections of childhood and the usual chronic degenerative diseases that develop with advancing age. When our metabolism slows down as we become older or are on an unsuitably heavy meat diet, the body gradually becomes too alkaline and the mucous membranes become more insensitive. In this condition mucus released through colds and other respiratory infections becomes rare and most of the mucic acid is stored in the body.

Lactose intolerance, and thus enforced avoidance of foods containing lactose, can also reduce the incidence of another disease - cataracts of the eyes. Even infants may develop cataracts when they cannot convert galactose to glucose. Therefore, galactose overload is also an important cause of cataracts in adults.

In addition, high blood glucose and fructose levels may contribute. These simple sugars are reduced to sugar alcohols that cause cloudiness in the lens. Another form of cataract is mainly caused by a chronic deficiency of the vitamins A, B2, C and E, and the minerals chromium and selenium. Radiation exposure or drugs can also cause cataracts.

Besides cataracts, there are other diseases that are usually considered to be typical for the aging body but that occur already in infants with galactosaemia. These include liver degeneration, edema and reduced memory or senility (the latter being equivalent to mental retardation in infants with galactosaemia).

Cancer (carcinoma) reportedly can result from galactosaemia. A recent report shows that women who consumed yogurt had a higher rate of ovarian cancer than controls that consumed the same amount of lactose from other milk products. Because of the activity of the lactic-acid bacteria, yogurt contains more readily available galactose than other milk products.

Another cancer-related problem is the high estrogen content of milk. This is likely to stimulate the growth of breast and ovarian tumors. However, as estrogen is fat-soluble it can be expected to remain with milk fat; and, skim milk products should be alright in this regard.

A frequent complaint is increasing deafness because of mucus congestion of the Eustachian tube and the middle ear with subsequent infection and inflammation. In children this condition has been called 'glue ear'. This is especially a problem with children of non-European background because they can still absorb lactose but cannot very well convert galactose into energy, especially from cow's milk.

With lactose-induced mucus congestion, degenerative lung diseases may also develop, such as emphysema. While smoking is generally considered to be the greatest hazard for lung cancer, it may actually rank equal with galactose overload, and most at risk are heavy smokers with mucus-congested lungs. Sometimes the lungs simply fill up with mucus.

A combination of mucus accumulation in the lungs and the digestive system is seen incystic fibrosis, which is mainly due to an overproduction of an abnormal mucopolysaccharide - a long-chain carbohydrate that normally supplies the physiological mucus required by the body. Cystic fibrosis sufferers also may be unable to convert galactose and, as they are usually deficient in protective antioxidants, they may also produce large amounts of mucic acid. Like galactose overload, cystic fibrosis is a disease of the Caucasian race.

In part, excessive mucus formation stems from an infestation of the lungs with bacteria that produce an abnormal amount of sticky alginic acid. The important point is that alginic acid is synthesized from a simple sugar - mannose - which these bacteria can convert from an excess of any other sugar, such as galactose, fructose or glucose. Therefore, mucus-forming as well as sweet foods must be avoided.

Lactose in Food

Preventing excessive mucus accumulation in the body is much easier than trying to remove it afterwards. If you are concerned about your future well-being, it is a wise precaution to reduce your intake of lactose to a minimum. See the following table for the lactose content of some common dairy products.

Lactose Content of Dairy Products
butter 0.5%
cheese, cottage cheese 2-4%
goat's milk 4.3%
cow's milk 4.9%
yogurt and ice-cream (with skim-milk powder) 5-25%
skim-milk powder 52%
whey powder 70%

With a lactose content of 52 per cent in skim-milk powder, you may now realize how dangerous the current fad is for using low-fat ice-cream, yogurt, cottage cheese and so forth, instead of full-fat products. Such low-fat foods are made from skim-milk powder and contain three to five times as much lactose as the equivalent full-fat foods. Sometimes skim-milk powder is even added to butter. Therefore read the label and avoid butter that lists 'non-fat milk solids' as one of the ingredients.

Skim-milk powder is also a favorite additive to many other commercial foods, such as bread and other baking products, sausages and margarine. The health-food industry is equally fond of adding lactose to many products such as soy milk and dandelion coffee. Lactose is often used as filler in white tablets. Cell salts are almost pure lactose. Try to avoid white tablets if the label does not state that they are free of lactose or are low-allergy tablets.

The average daily amount of lactose that healthy adults can handle without the danger of long-term galactose overload appears is less than 10 g or the equivalent of a glass of milk. However, those who do have occasional mucus problems or are afflicted with a galactose-related disease do well to have a much lower lactose intake. With lactose allergy it is often necessary to avoid lactose completely for several months or years.

Protein and Fat

Casein is the main protein in cow's milk and constitutes about 3 per cent of it. Human milk, on the other hand, has only 0.5 per cent casein content. The high casein content of cow's milk causes it to form a very tough, rubbery curd in the stomach; the casein binds the calcium as an insoluble salt. Thus it is extremely difficult to digest and is a frequent source of indigestion. Mother's milk and goat's milk, on the other hand, form finely dispersed soft curds that are easy to digest.

Thus the protein in cow's milk frequently is only partly digested and becomes a major source of intestinal putrefaction and toxemia. Incompletely digested protein may pass the wall of the small intestine and cause an allergy. Worms in children are often due to intestinal putrefaction from undigested cow's milk. Breast milk also contains high levels of fat-digesting lipase and other enzymes. Therefore breast milk is nearly self-digesting in the baby's gut while pasteurized cow's milk is very difficult to digest.

In a recent double-blind study 24 out of 27 babies with colic became free of symptoms when put on a diet free of cow's milk protein. The babies, when given cow's milk protein, cried on average 3.2 hours daily and when taken off cow's milk cried for only 1 hour. However, it appears that breast-fed babies that have all their needs met hardly cry at all.

Allergy-prone mothers are able to pass allergens to their babies with their breast milk. This is often caused by beta-lactoglobulin, which is in the cow's milk. When such mothers avoided cow's milk (and thus its proteins), the babies' colic disappeared.

Colic is due to an inflammation of the intestinal wall, which in turn is triggered by an allergic reaction against the protein in cow's milk. This chronic inflammation erodes the micro-villi through which the food is absorbed, thus resulting in mal-absorption. Incompletely digested proteins may also pass through the damaged intestinal wall into the bloodstream and produce various allergic reactions, such as dermatitis or brain irritation.

A general consequence of such cow's milk allergy is a weakening of the immune system, which in babies is further aggravated by a lack of protective immune factors that are normally transmitted with breast milk. This is why infants on cow's milk have frequent colds and respiratory infections; and it may also lead to sudden infant death or immune deficiency diseases in later life.

Cow's milk appears to disturb the calcium metabolism. Calcium becomes trapped in undigested casein, while the long-chain saturated fatty acids form insoluble soaps with calcium. In addition, cow's milk has a more unfavorable ratio of phosphorus to calcium as compared to breast milk.

Several studies have also shown that cancer patients consume more cows' milk than do matched controls. Taurine is a sulfur amino acid that is high in breast milk and low in cow's milk. It is required for brain, heart and liver functions; it regulates the sensitivity of cell membranes and protects against epilepsy.

Professor (of Geochemistry) Jane Plant (Your Life in Your Hands) may have discovered the connection between cow’s milk and cancer. Her breast cancer had re-grown a fifth time and she had been given up to die. At this stage she found out that the rate of death from breast cancer in China is one in 10,000 compared to about one in ten in most Western countries, and also that Chinese do not use animal milk or related products. Putting the two together she avoided all milk products, her tumor disappeared and for 13 years she is now free of cancer.

As Chinese have normal rates of some other cancers, there must be a special factor that causes these low breast cancer rates. Also the largely milk-free Japanese have low breast cancer rates, but when Chinese or Japanese women adopt a western lifestyle, their breast cancer rates start approaching the level in western countries. Increasingly, there are now studies appearing that link milk consumption to breast and prostate cancer.

The problem appears to be a special protein, called insulin-related growth factor, IGF-1, which stimulates hormone-related division of cells and affects especially breast tissue to grow during puberty and pregnancy. It also affects the prostate gland.

Clinical studies showed that higher levels of circulating IGF-1 in the blood were not only a strong risk factor for women to develop breast cancer, but also for men to developprostate cancer. However, IGF-1 levels were not elevated with benign conditions. The crucial factor is that cow’s milk is very high in IGF-1, and it is also present in the meat of dairy cows. High-yield milk production as commonly induced with synthetic hormones increases the IGF-1 levels in the milk.

A study of several hundred newly diagnosed diabetic children revealed an immune response to a fragment of cows' milk protein in all of them. What is more, this protein fragment has the same composition as one called P69 on the beta-cells. Juvenile diabetes is much higher in those who have been bottle-fed rather than breast-fed and it is lower in communities, which consume less cows' milk products. It appears that this is only a problem with milk from Frisian cows (called A1 milk) but not with milk from other, lower-yielding, breeds that produce A2 milk. Most of presently consumed milk is A1 milk.

P69 is usually protected inside the beta-cells and comes only to the surface during microbial and especially viral infections. At that time the immune system can mistake it for cows' milk protein and attack it and destroy the beta-cells in the process. The problem is that bottle-fed infants are very susceptible to colds, respiratory and gastrointestinal infections. It is regarded as normal for them to have six and more infections a year while these are rare with breast-fed infants.

But it does not end there. Bottle-fed infants also frequently receive antibiotics that then encourage overgrowth of the intestines with undesirable microbes and a tendency tochronic pancreatitis. One type of E. coli bacteria is harmless in the large intestines but it has the potential for causing great damage in the small intestine. That is because it produces a molecule that is very similar to insulin. When the immune system becomes activated against this molecule, it may then also direct its attack against related features at the beta-cells.

Therefore, several other mechanisms besides cows' milk allergy can trigger an attack on the beta-cells. Also gluten allergy may be implicated and in one instance even potato allergy was described as causing very high blood sugar levels, except if high-level vitamin-mineral supplements were given at the same time.

Tannin in tea or coffee has a harmful effect on the casein of added milk. It produces a denatured protein, similar to the manufacture of leather that cannot be digested and may cause digestive distress.

While milk and lactose may cause mucus congestion visible in the iris as whitish discoloration, cheese and butterfat cause the iris to turn yellow or brown in susceptible individuals. Yellow is the first stage of a white area becoming brown. When patients have avoided fats and cheese, the brown color becoming lighter. From muscle testing it appears that processed hard cheese is the main offender in those with irises that have turned brown. This may be due to liver damage caused by the high casein content of cheese combined with its saturated fat.

It appears that individuals with irises that have changed to brown generally have weak, under-active liver and gall bladder functions, especially as related to the fat metabolism. Those with irises changed to white, on the other hand, are more prone to acute and sometimes painful liver and gall bladder problems. In these individuals acne, psoriasis, blackheads and an unclean skin may also result from the over-consumption of fats and especially cheese.

Fermented cow's milk products in the form of natural yogurt, kefir and natural cheeses produce a fine curd and cause less health problems than unfermented milk. However, even these should be used with care and only if they do not cause allergies or mucus problems. Generally, the corresponding goats' or sheep milk products are much more preferable. The least harmful milk product is cottage cheese made from fermented goats' or sheep milk.

The most damaging aspect of commercial milk products, apart from oversupplying the body with lactose and casein, is the destruction of natural enzymes by pasteurizing the milk. Raw butter, for instance, has formerly been used to cure psoriasis but pasteurized butter causes or aggravates it. The healing effect of raw butter is due to its high content of the fat-digesting enzyme lipase. The same is true for heart and liver problems, which are caused or aggravated by processed cheese and butter fat.

Such health problems did not occur in the inhabitants of the Caucasus and Bulgaria with their high intake of raw milk products. Cholesterol did not harm anyone in former times when mainly unheated milk products were used; cardiovascular diseases were almost unknown. Raw butter and cream would be a far healthier food than refined polyunsaturated oils or margarine.

Raw milk was formerly used to cure tuberculosis but pasteurized milk is more likely to cause it. Carnivorous wild animals have diets high in fat and cholesterol but no signs of atherosclerosis and heart disease. In contrast, dogs on canned food and cooked meat develop the same diseases as we humans.

In the United States, more so than in other countries, growth promoters and other synthetics are used in dairy herds. These largely end up in the milk and ultimately in the consumer.

Note: In addition to the disease listed above, there may now be a connection to the recent increase in autism (primarily driven by the new vaccine schedules), but more research needs to be done.

Options: Raw milk, goat's milk , and (maybe) organic milk  are options to consider if you really like milk. They don't contain the growth hormones or antibiotics because the cows are grass-fed and raised in the open.

But, if you're diabetic, there are a lot better beverages for you to be drinking, i.e. raw vegetable juice, filtered water, green tea, white tea, green smoothies, etc. -- refer to Chapter 6 of Death to Diabetes for more details.


Cow's Milk
  1. ^
  2. ^ MSPI Overview
  3. ^ Go Dairy Free | Dairy Ingredient List
  4. ^ Brill H (September 2008). "Approach to milk protein allergy in infants"Can Fam Physician 54 (9): 1258–64. PMC 2553152PMID 18791102.
  5. ^ Substitute Formulas for Breast Milk. Compiled by Dr. Thomas Stearns Lee, NMD
  6. ^ Nutramigen - amino acid-based formula for severe cow's milk protein and multiple food allergies.
  7. ^ Høst A (December 2002). "Frequency of cow's milk allergy in childhood". Ann. Allergy Asthma Immunol. 89 (6 Suppl 1): 33–7. doi:10.1016/S1081-1206(10)62120-5PMID 12487202.
  8. ^ Martelli A, De Chiara A, Corvo M, Restani P, Fiocchi A (December 2002). "Beef allergy in children with cow's milk allergy; cow's milk allergy in children with beef allergy". Ann. Allergy Asthma Immunol. 89 (6 Suppl 1): 38–43.doi:10.1016/S1081-1206(10)62121-7PMID 12487203.
Mucusless Diet Healing System
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Thus Speaketh The Stomach
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The Definite Cure Of Chronic Constipation
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