Do You Drink Milk ?

The path that transforms healthy milk products into allergens and
carcinogens begins with modern feeding methods that substitute high-protein,
soy-based feeds for fresh green grass and breeding methods to produce cows
with abnormally large pituitary glands so that they produce three times more
milk than the old fashioned scrub cow. These cows need antibiotics to keep
them well.

Their milk is then pasteurized so that all valuable enzymes are destroyed
(lactase for the assimilation of lactose; galactase for the assimilation of
galactose; phosphatase for the assimilation of calcium).

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.

The butterfat of commercial milk is homogenized, subjecting it to
rancidity. Even worse, butterfat may be removed altogether. Skim milk is
sold as a health food, but the truth is that butter-fat is in milk for a
reason.

Without it the body cannot absorb and utilize the vitamins and minerals
in the water fraction of the milk. Along with valuable trace minerals and
short chain fatty acids, butterfat is America's best source of preformed
vitamin A.

Synthetic vitamin D, known to be toxic to the liver, is added to replace
the natural vitamin D complex in butterfat. Butterfat also contains
re-arranged acids which have strong anti-carcinogenic properties.

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in
fresh milk, which plays a variety of health promoting roles, the cholesterol
in non-fat dried milk is oxidized and it is this rancid cholesterol that
promotes heart disease.

Like all spray dried products, non-fat dried milk has a high nitrite
content. Non-fat dried milk and sweetened condensed milk are the principle
dairy products in third world countries; use of ultra high temperature
pasteurized milk is widespread in Europe.

Much more at the link provided.

Processing Is the
Problem

The path that transforms healthy milk products into allergens and
carcinogens begins with modern feeding methods that substitute high-protein,
soy-based feeds for fresh green grass and breeding methods to produce cows
with abnormally large pituitary glands so that they produce three times more
milk than the old fashioned scrub cow. These cows need antibiotics to keep
them well.

Their milk is then pasteurized so that all valuable enzymes are destroyed
(lactase for the assimilation of lactose; galactase for the assimilation of
galactose; phosphatase for the assimilation of calcium).

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.

The butterfat of commercial milk is homogenized, subjecting it to
rancidity. Even worse, butterfat may be removed altogether. Skim milk is
sold as a health food, but the truth is that butter-fat is in milk for a
reason.

Without it the body cannot absorb and utilize the vitamins and minerals
in the water fraction of the milk. Along with valuable trace minerals and
short chain fatty acids, butterfat is America's best source of preformed
vitamin A.

Synthetic vitamin D, known to be toxic to the liver, is added to replace
the natural vitamin D complex in butterfat. Butterfat also contains
re-arranged acids which have strong anti-carcinogenic properties.

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in
fresh milk, which plays a variety of health promoting roles, the cholesterol
in non-fat dried milk is oxidized and it is this rancid cholesterol that
promotes heart disease.

Like all spray dried products, non-fat dried milk has a high nitrite
content. Non-fat dried milk and sweetened condensed milk are the principle
dairy products in third world countries; use of ultra high temperature
pasteurized milk is widespread in Europe.

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