Modern milk produced in today’s commercial dairies is different than the milk our ancestors have consumed for millennia. Concern stems not from the use of bovine growth hormone, but from the fact that milk-producing cows in commercial dairies, through use of artificial insemination and high-quality winter feed, are kept pregnant and lactating 300 days a year. Cows are like humans. When they get pregnant, the estrogen levels in their blood, milk, and urine increase. [Human pregnancy tests detect similar increases.]
A cow secretes hormones into its milk to allow the young underdeveloped calf to grow. The same hormone and substance content can be found in human breast milk. If you know your anatomy and physiology, a human infant or young calf has a poorly developed endocrine (hormonal) system. Thus, it would only be wise for nature to elect one parent to carry a mechanism to transport not only nutrients but hormones to their young.
However, for us humans, most products we consume orally eventually enter our bloodstream via the stomach or the intestines. So if cows naturally secrete hormones into their milk, we are practically ingesting animal hormones straight into our bodies. Knowing this, it should be easy to understand that current dairy products are harmful.
Essentially with dairy products, you are orally ingesting ANIMAL hormones into your bloodstream, hormones composed of mainly estrogen as well. Once in the blood stream (as these hormones survive digestion in the stomach), they then have access to the whole human body and combine at certain receptor sites, where they exhibit their effects.
This means children and adults are consuming a dangerous concoction of hormones and protein hormones in staple foods such as macaroni and cheese, milkshakes, yogurt, ice cream, cottage cheese, sour cream, pizza, cheese burgers, and protein bars, as well as milk protein powders, concentrates and shakes and all caseins.
The Calcium Myth: 32% of the calcium from dairy products is absorbed. Calcium-rich plant foods are a better choice and contain many cancer-fighting nutrients that are not present in dairy foods.
Is Dairy Ever Safe?
If the dairy is treated like it was in the late 1920s, it would then be safe for consumption. A brief history lesson tells us that vitamin D is not a natural ingredient of milk. In the early 1900s, rickets was a disease of epidemic proportion due to a diet lacking in vitamin D. This discovery was made by one very clever biochemist, Dr Harry Steenbock at the University of Wisconsin, Madison.
Dr. Steenbock exposed cow’s milk to ultra violet light and found that a compound called “ergosterol” would immediately convert to vitamin D upon exposure to certain wave lengths of UV light. Steenbock even won a patent for his work at curing rickets by his process of UV exposure to milk in its manufacturing process.
Steenbock also inadvertently helped prevent people of his time from developing prostate and breast cancer in a way he can never appreciate. We now know his method also denatures the dangerous IGF-1 molecule and the estrogens by breaking down the disulphide bonds that keep IGF-1 active and that bind to estrogens in the milk. This process of ultra violet light exposure was used until the mid 1940s, where it became more economical to synthetically manufacture vitamin D and add it to the milk later.
The pasteurization process used on milk today is an archaic method to prevent harmful bacteria entering our bodies. As pasteurization involves subjecting milk to high temperatures of heat treatment, this also kills good bacteria (as heat is a non-selective procedure) and denatures much of the protein contained in the product.
Also, as we age, we lose the enzyme lactate dehydrogenase, which allows us to process lactose. This is why many people have stomach bloating or uncomfortable reactions to dairy products or products containing dairy.
Until milk is treated again with UV light, we are going to continue to see young females looking like adult women and younger ages of people with prostate and breast cancer. The signs are all around us. Who else can explain why Western school girls are so more mature for their age compared to Asian, Japanese or other Eastern societies that do not consume large amounts of dairy?
Now that you have a greater understanding of the dangers of dairy, it is time to discuss what alternatives can be used from a protein as well as calcium perspective:
Alternative Protein Sources
Food Description and Calcium Content (Mg)
Cooked collards-one cup, 357
Canned spinach-one cup, 272
Cooked soybeans-one cup, 261
Cooked Turnip green, 249
Bread crumbs-one cup, 218
Cooked white beans-one cup, 191
Canned Salmon-3 oz, 181
Cooked beet greens, 164
Slice of corn bread,162
Tomato soup-one cup, 159
Cooked cabbage, 158
Egg & sausage biscuit, 155
Tofu one serving, 133
Cooked Okra, 123
Milk reduced fat (+ Vit D added), 285
Milk Whole 3.25% fat, 276
Other Alternatives to Dairy Bee Pollen Granules Unflavored Gelatin Brown Rice/Rice Protein Organic Hemp Protein Powder Organic Blue-Green Algae Powder Egg Protein, Egg White and Egg Protein Powder
Create your own unique website with customizable templates.