Dangers of Dairy (Milk) Revisited

Goodday to you all!

Years ago I 'accidentally' investigated just how bad dairy milk - ie cows milk in the main - is for the human system. Besides the killing recombinant Bovine Growth Hormone (rBST), growth hormones, antibiotics and other animals (cannibalism) added to cows' diets - is it any wonder all sorts of human dis-ease are linked to milk?

After research at the time, I never could look at a glass of milk again with anything except feelings of revulsion as I 'saw' the invisible-to-the-naked eye blood and pus that I knew was floating around in there! A result of a poor cow's body under siege and plagued by dis-ease and pain in the name of profit. Particularly the immense pain caused by mastititis, as a result of these harmful additions.

Being a lacto vegetarian and seeing all other species as sentient beings, this is not okay for me. So today I just never buy the stuff. Although I still have milk in coffee when at a restaurant or another's home, at home I mostly use powdered rice milk or soya milk. And I tend to stick to feta cheeses and rarely buy cow's cheese.

If anything, the situation as practised by most dairies around the world has gotten worse. Regarding both the health of cows and the ill-health effects on human consumers.

While goverments, medical and health (illness) industries globally continue to push their countries' respective dairy board's toxic agenda and the 'benefits of drinking (cows) milk daily', it stands to reason that anyone challenging them are either ridiculed/opposed (see my own snippet piece on Human Health And The Dairy Debate below) or/and are axed from their position of authority.
Such as the two reporters recently fired for reporting on the dangers of dairy on Fox News. That's how threatening lone Truth rangers are to those who control the above industries. And particularly in the media if the reporters choose not to tow the party line like all the other good little press-titutes.

Below my localised bolded piece here (although global in practise), read a nicely-written more detailed explanation on the subject, also offering up some alternative solutions. My own piece accompanied a 'softer' lifestyle health article, where I was forced to focus on how to deal with allergies produced by dairy for an internationally-branded magazine. Naturally also owned - right at the top of the food chain - by the same controllers of the dairy industry!


In magic, madness and mystery
Shellee-Kim


HUMAN HEALTH AND THE DAIRY DEBATE

by Shellee-Kim Gold

It's no sick joke that when we drink cow's milk we also consume their blood and pus.

Benefiting the industry rather than consumers, South African law allows for a percentage of white blood cells to be present in the milk humans consume. But we don't only have that to contend with.

Retired professor of Medical Bioscience, Walter Veith undertook research on the effects of diet of commercial farm animals and the consequences for human health.

His findings were delivered internationally with positive results. In addition to the common practise of feeding or injecting animals antibiotics, growth hormones and rBST, Veith found animals are fed each other.
"To save costs the industry feeds them as cheaply as possible. Carcass meal and blood meal (offal) are fed to animals, while poultry by-products (gut, head, legs) are fed back to chickens".
He also found dairy cows being fed chicken manure and an antibiotic resistance in pigs.
As worrying were the presence of prions (a protein) which causes Mad Cow disease.

A major element of his research show dairy to be 'one of the most calciuretic (calcium decreasing) products in the world'. "The protein in calcium causes more calcium loss for humans which amounts to degradation of bone. This gives rise to osteoporosis, allergies and antibiotic resistance."
He poses a simple question: 'Why do countries with the highest milk consumption have the highest rate of osteoporosis?'

Despite the professor's acceptance in a post-doctoral position at the prestigious Harvard as a result of Veith's research, South African academia are apparently loathe to accept his now-factual findings.

Such as professor Christian Cruywagen, head of the department of Animal Sciences at Stellenbosch University. "I've heard of Veith's work, but don't believe it and disagree with Harvard's findings. What I know about dairy is it’s a wholesome product and not detrimental to humans". Besides, he added, milk had a substance - CLA (conjugated linoleic acid)- which was proven to be anti-carcinogenic.



Dairy Milk


Written by Mussarrat Butt

Milk is supposed to be a natural health promoting drink. Why then are some health practitioners recommending cutting down or even eliminating milk?
In this article I will explore some of the issues around milk so that a more informed decision may be made about whether to include, reduce or eliminate milk from the diet.

Milk has been consumed by many cultures and is the source of many dairy products like, cheese, yoghurt, butter and cream. Whole milk is a good source of protein and fat. It contains vitamins A, D, E and the B complex vitamins. Milk also contains substantial amounts of the minerals calcium and phosphorous with smaller amounts of magnesium and zinc. Trace amounts of the minerals manganese, selenium, copper and iodine may also be present in milk.

The nutrient profile of milk is dependent on many factors like the season, farming practices and what processing techniques have been applied to the milk. It is also important to consider state of health as this will also determine whether milk will be a challenging food for the body.

I will discuss each of these issues in further detail:

Farming Practices
It is important to understand that if hormones or antibiotics have been routinely administered to the cow then these substances will eventually make their way into the milk.

In the UK, about two thirds of all milk comes from pregnant cows; the rest comes from cows that have recently given birth. Due to the practice of milking pregnant cows, the cow has to be held in a pregnant state by means of a cocktail of different growth factors and hormones. This results in elevated levels of hormones like oestrogen and other growth hormone being present within the milk. When these hormones are ingested through drinking milk they can trigger hormone responses within the body like growth.

About a third of the entire UK herd of dairy cows at any one time are diseased with excruciatingly painful mastitis. This condition makes them produce copious amounts of pus from their udders which finds its way into their milk. To try to control infections and disease, cows are regularly given antibiotics, which eventually make their way into the milk. Consumption of antibiotics through regular milk production will have a negative impact on gut flora and may destroy beneficial gut bacteria leaving room for harmful micro-organisms to grow and interfere with digestion.

Milk and dairy products produced in the United States - unless otherwise labelled - may come from cows routinely injected with a genetically engineered hormone called recombinant Bovine Growth Hormone (rBGH) which is also known as recombinant Bovine Somatotropin (rBST). This engineered hormone works by interfering with a cow’s natural physiology. Drug manufacturers claim that injections of rBGH will cause an increase of up to 20% in milk production. However rBGH has been shown to increase disease rates in cows and a significant body of scientific data has linked it to possible increases in cancer and antibiotic resistance in humans. The injection of rBGH in cows elevates a powerful growth hormone called Insulin-like Growth Factor-1 (IGF-1), which also stimulates growth within humans.

The hormone IGF-1 has been identified in numerous studies to increase breast, prostate, colon, lung and other cancers in humans. Scientific studies suggest that IGF-1 survives pasteurisation as well as digestion and enters the bloodstream in sufficient quantities to potentially trigger increased cancer rates.

At the moment, recombinant bovine growth hormone has been banned from use within the UK.

Pasture Fed Animals
Research has shown that meat, eggs and dairy products from animals raised on pastures are better for health. When compared with grain-fed animals, they offer more beneficial fats as well as being richer in antioxidants. For example, grass-fed cows produce milk containing significantly more omega 3 and vitamin E than cows fed pre-dominantly grains like corn or soya beans. By feeding on grass these animals are able to access omega-3s formed in the chloroplasts of green leaves. Sixty percent of the fatty acids in grass are omega-3s.

Most modern diets contain significantly more omega 6 than omega 3 essential fatty acids. At the cell level, omega 3 promotes cell membrane flexibility whereas omega 6 promotes membrane rigidity. The right balance is therefore required for structural integrity of the cell membrane. If the diet is biased towards omega 6 intake then over time this promotes stiffening of the cell membranes which in turn interferes with the movement of nutrients and wastes to and from the cells.

An imbalance with essential fatty acid intake will also have a knock on effect on prostaglandin production. Prostaglandins are hormone like substances produced by the cells. Excess dietary omega 6 can trigger prostaglandin production, which promote inflammatory reactions within the body and imbalances within the nervous and endocrine systems.

Farming practices are therefore significant factors influencing both the digestibility and nutrient profile of milk. Choose dairy products from pasture fed animals as these foods will provide a more balanced intake of omega 6 and omega 3 fatty acids. Avoid consuming milk if it comes from cows reared with the use of growth hormones, antibiotics, herbicides or pesticides.

Pasteurisation
This is a process whereby milk is heated to destroy harmful micro-organisms. Pasteurisation counteracts poor hygiene within milk production. The downside of this practice is that it can destroy any beneficial bacteria which may have been present in the milk. Heating also destroys valuable enzymes found within milk designed to support digestion of milk when consumed. For example lactase is an enzyme found within milk which helps to break down the milk sugar known as lactose. Enzymes like lactase are damaged by the pasteurisation process.

Valuable heat-sensitive nutrients like the B vitamins are also damaged during the heating process, which impairs the nutrient content significantly.

Calves fed pasteurised milk do not thrive and usually die within six weeks! This illustrates how pasteurisation significantly degrades the nutritional quality of milk.

Other heat processing techniques such as sterilisation, ultra-heat processing will also destroy valuable heat sensitive nutrients and enzymes found within milk.

You may be worried by the concept of consuming non-pasteurised milk which is termed ‘raw’. There are many nutritional benefits to raw milk but strict hygienic practices must be employed at all stages of milk production.

Homogenisation
In this modern processing technique the milk fat has been reduced in size and dispersed within the milk so that it does not form a thick creamy layer on the top. Homogenisation makes the milk appear better and does away with shaking the milk bottle in order to mix in the cream.

However the downside to homogenisation is that it causes the fat globules in milk to be fragmented into small, compact molecules that will not regroup. Not only do these intense molecules of fat refuse to regroup, they also resist digestion and manage to directly enter the bloodstream unaltered via the small intestine. As the tiny undigested fat globules pass directly into the blood vessels, they can contribute towards a fatty build up in the blood vessels. The small undigested fat globules irritate the blood vessels, which in turn promotes inflammation which over time can damage blood vessels.

Removal of Milk Fat
Skimmed & semi-skimmed milk have had the milk fat removed. However it is the milk fat which contains the beneficial fat-soluble vitamins A, D, and E, The fat soluble vitamins are vital in order for the body to make use of other nutrients found within the rest of the milk. For example in order for the body to utilise calcium found within milk it will need an adequate supply of vitamin D which is naturally found within the milk fat.

Fortification of skimmed and semi-skimmed milk with synthetic fat soluble vitamins may be done to resolve this issue but they are chemically not the same. For example, full fat milk contains pre-formed vitamin A (retinol) and pre-formed vitamin D (D3). Fortified milk on the other hand usually contains pro-retinol (beta carotene) which requires a conversion process within the body in order to be converted to pre-formed vitamin A. This conversion is dependent on other factors within the body and may/may not fully take place. Similarly fortified vitamin D (also known as D2) will require a conversion process to D3 which again depends on other factors within the body.

The vitamin A and D fortified versions of skimmed and semi-skimmed milks do not contain fat soluble vitamins in similar ratios to the naturally occurring ones found in whole milk. This may cause imbalances in how these nutrients react within the body or toxicity.

Calcium and Magnesium balance
Milk is naturally high in calcium but is low in magnesium. In the body one of the many functions of calcium and magnesium is to ensure that muscles and nerves work in a balanced way. In general terms, calcium triggers muscle and nerve contraction and magnesium triggers muscle and nerve relaxation.

Consuming lots of milk without the right amounts of magnesium in the diet can over time trigger imbalances in nerve and muscle functioning.

Magnesium also helps to keep calcium in a soluble state, when magnesium levels are low, calcium can precipitate out of solution and contribute to nerve and muscle tissue hardening.

Mucous, bloating, gas and spasms
Many individuals do not have the required enzymes in place to fully digest milk. For example, the enzyme lactase is required to digest lactose, which is a naturally occurring sugar found in milk. Consequently consuming milk results in toxicity from undigested milk, which in turn irritates the lining of the digestive system. The body responds to this irritation by increasing its protective layer of mucous. However over time a thickening layer of mucous becomes a barrier to nutrients and will also encourage the growth of micro-organisms. This situation can result in symptoms of intestinal bloating, gas and spasm.

The increased flow of excess mucous can become thickened and block the smaller channels within the lymphatic system. This often occurs in the smaller lymphatic vessels of the ear, nose and throat resulting in congestion and symptoms of blocked nose, ears and excessive phlegm in the throat.

Issues of poor digestibility may be resolved once the conditions within the body to assimilate milk have been improved. Cutting out milk and following a cleansing nutritional program will help to clear up excessive mucous congestion and symptoms of bloating and spasms. Once the body is in a more balanced state small amounts of dairy such as organic goat’s yoghurt may be slowly introduced.

Are there alternatives to cow’s milk?
Alternatives to cow’s milk may include milks made from nuts like almond milk if there are no nut allergies. Coconut milk and oat milk are also suitable substitutes for replacing cow’s milk. I do not promote the use of soya milk as it has a negative impact on the body affecting nervous and endocrine system functioning.

Goat’s Milk
Certain individuals find that goat’s milk is easier to digest than cow’s milk. Switching from cow’s milk to goat’s milk often results in symptoms of mucous, bloating, spasm or eczema clearing up.

Unlike cow's milk there is no need to homogenize goat's milk as the fat globules in goat's milk are much smaller and will remain suspended in solution whereas the fat globules in cow's milk tend to separate to the surface.

Like cow’s milk look for raw goat’s milk from a clean source which have been grass fed. Milk which has been heat treated, homogenised or containing contaminants should be avoided and suitable alternatives used.

Human Tissue Found In Burger Meat

In the light of the recent European meat findings, has the cannibal theme from the 1973 movie, Soylent Green, already manifested in our world and supermarkets and we just haven’t known it yet?

In the movie a global food shortage sees people surviving on government-issued rations of supposed plankton-rich food called Soylent. Which turns out to be a processed ‘food’ - made from the bodies of dead humans!
Well, here follows another clue…

And this time, it’s happening right here in South Africa. Of course, like all other travesties of justice against the people of this land, the recent deplorable findings of human tissue in burger meat have been severely downplayed.

For years I’ve been telling people that the meat in our fast food joints is not what people think it is. I’ve said it’s probably horse meat and god/goddess-alone-knows-what else!

Corroborating this in 2011, findings of the National Consumer Forum discovered all sorts of criminal acts at work when the Orion Cold Storage company scandal broke. Amongst them, allegations that this company was importing Australian kangaroo meat and re-labelling it as Halaal beef (leading to religiously-jeopardise both the huge Muslim and small Jewish communities here also) and importing Irish and Belgian pork, re-labelling them as Halaal sheep/veal.

Due to high level corruption and collusion in the area of both labelling fraud amongst the relevant government department/authorities and Muslim authorities that together should have been responsible for immediately shutting down or at least suspending that company’s activities, supermarket fridges continued to be supplied by the company who's activities remain 'protected'.
A few brave voices in the wilderness continued vain attempts to bring legal action against them.

But Orion Cold Storage is far from the only company doing this. There’s been a proliferation of water buffalo passed off as beef in retail outlets: camel meat, horse, goat and donkey meat found in meats not labelled as such; all being passed off as other more-acceptable meat cuts. And who knows how many years this has been happening for...how many years the human population have been eating such meats without their knowledge. Unlike in Europe, though, where corporates and government authorities are forced into accountability, authorities here protect and side with the criminal companies instead! The the process usually becomes one where the whistleblowing individual/association is villified publicly and warred against in the media or ignored enough until they shut up. Then everyone can happily return to their illegal commission-collecting and criminal activities relatively unscathed. Followed shortly thereafter by the public's loss of memory on the subject.

Most recently, the very popular South African kudu biltong (dried meat like jerky) has now been found in 92% of cases to contain kangaroo, giraffe and horse meat! This is a huge industry in South Africa.

It’s easy for manufacturers and suppliers to and in South Africa to get away with such practises. Despite our grand constitution, none of the human-rights and consumer protection bills are policed. And thus just a tiny percent of the label requirements of foodstuffs are adhered to. Ditto GMO crops. If I remember right, about 70% of all crops grown in South Africa are GMO'd. One of the world's highest. We’re truly a perfect breeding ground for all kinds of ‘guinea pig’ experimentation on the human race here.

South Africa has long been known by those in positions of power worldwide as one of the top places to hide out in (for international criminals, syndicates and celebrities alike); an excellent place for the financial abuse of consumers (why Barclays Bank returned here to obtain their ‘fair’ share of the spoils, amongst many other multinational corporations and organisations) and a welcome spot for the continued thriving of the global sex and drug trafficking rings.
Due to self-censored fear and total consumer apathy, all in all we offer up a most inviting land. As well as offering first world technology here coupled with international-level professionals, including scientists.

So, unless you’ve managed to reach that rarefied state called breatharianism where your body is sustained on air alone and no longer needs food of any kind, then this is relevant to you, too.

Personally, all this hasn’t affected me as I committed to a vegetarian diet (ovo lacto) many, many years ago. Or has it? After reading this, the likelihood of a human tissue or gene in my tomato is way closer than just a remote possibility.

In magic, madness and mystery

Shellee-Kim

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The horse meat fiasco in Europe has prodded scientists to look a bit deeper into what else we might be consuming. A team of South African scientists have just found traces of human tissue in meat meant for public consumption from 9 provinces.
A University of Stellenbosch scientist and his team conducted a microbial analysis that revealed traces of human elements, but said that slaughterhouse workers sometimes cut themselves . . . or other things . . . which could lead to the findings.

Despite the overall findings that consumers have absolutely no idea what they are eating – including human remnants – in 85% of the products, SA’s Department of Agriculture, Forestry and Fisheries deputy director-general downplayed it by asserting that we are not becoming unwitting cannibals.

We’d like to think that these food scandals are safe from us – overseas, it’s their problem. But, big problems are usually systemic and many of the developed nations are on the same platform. As with most food scandals, they go on for years unnoticed before the beans are spilled.

It doesn’t sound like anyone’s literally being run through the meat grinder just yet, but it’s a startling fact that we don’t know much about what our food comes into contact with. And we have scientists and regulatory agencies continually asserting how safe our food supply is.

Are you unsettled at the prospect of ingesting someone else’s particles and blood? Do you wonder what else will be found when the next scientific investigation is conducted in your country?

Perhaps we should be asking ourselves before each meal, “Hey, who’s in there? How’d they get in there? Anyone missing?”

http://economicrisis.com/human-tissue-fo...hreat/3271
http://www.thedailysheeple.com/human-tis...eat_032013

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From Times Live:


It has also been found that only 15% of meat being sold has been correctly labelled, which means 85% of the meat in the market is questionable. The findings were presented in parliament yesterday at a briefing on meat inspections.

University of Stellenbosch scientist Louw Hoffman said his team had conducted a microbial food analysis, a "snapshot" which sometimes picked up human DNA on meat samples. He said, however, this was not indicative of risk.

"If I walked into a factory, and the sample I randomly selected to test was a meat sample of which the person de-boning had just picked his nose and then touched the meat, I would get a totally different microbial reading," he said.

Hoffman said the products examined were mostly sausages and mince, and that 95 out of 139 products which were sampled were incorrectly labelled.

But Hoffman said though the meat was incorrectly labelled, there were no health risks to consumers.

Briefing parliament's portfolio committee on agriculture, forestry and fisheries, University of Western Cape forensic scientist Dr Eugenia D'Amato said nearly 43% of samples she had tested which were labelled as game, were, in fact, beef.

D'Amato said horse meat had also been used as a substitute for springbok in biltong, and pork was found in ostrich sausages.

There was also a smaller proportion of kangaroo in samples.

The health department's Mandisa Hlela said though the department's own sampling had found that only 15% of meat products had been correctly labelled, DNA testing was "quite expensive" and was mainly a municipal function.

The department paid about R30000 for 20 samples tested.

"However, we've gone through to the municipalities and the D-Day was the 24th [of March] and we've not received responses from all of them," said Hlela.

She said, however, that not all of the nine provinces had concluded the devolutions of health services, which included food inspection, to municipalities.

MPs have now called for increased policing of local and imported meat products to prevent this sort of mislabelling.

The ANC's Eugene Ngcobo said labelling had to be "fair and straight" so that consumers were informed when they bought either horse or donkey meat.

"We should know, and have a choice," said Ngcobo.

Hoffman said what was also worrying was that allergens were not listed, and that up to 20% of consumers risked allergic reactions to the plant allergens which were found in some of the meat products.

"In the labelling regulations it clearly states that allergens have to be mentioned and noted," said Hoffman.

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Kangaroo sold as kudu biltong


Most of South Africa's biltong - dried strips of cured meat and a much loved snack - has little to do with the ingredients on the label, according to DNA test results published on Friday (1 March).
Game biltong which is popular with the health conscious, as it is considered lean and free-range, is the most mislabelled, according the study by scientists from the University of the Western Cape.

"The finding was that there is a major substitution of species in the market," said researcher Maria Eugenia D'Amato.

Of the 146 samples tested over 100 contained undeclared meat species. All the samples marked beef were correctly labelled, but for the most badly labelled case 92% of packets of kudu biltong contained different species such as horse, giraffe, pork, beef and even kangaroo.

Researchers were concerned that one sample labelled zebra, contained meat from a mountain zebra, a species threatened with extinction.

"Some of the substitutions are intentional because kangaroo does not occur in South Africa and it must have been imported," D'Amato told AFP.

Pork in ostrich meat

"Also finding pork in ostrich sausage, that is intentional, there is no way that is going to be a mistake," she said pointing out that such actions infringed on some people's religious beliefs such as Jewish and Muslims who do not eat pork

The study, published in the European scientific journal BioMed Central, was conducted between 2009 and last year.

It is the first study of its kind in South Africa and entirely unlinked to the horse meat scandal that has riveted Europe.

Game biltong is a huge business in South Africa where over 10,000 wildlife farms are listed.

The meat is seen as healthier than beef because it is leaner, contains low cholesterol and no hormones or antibiotics that get injected into domestic farm animals.

South Africa authorities said last week they had launched an "urgent" investigation into how unlabelled donkey, water buffalo and goat meat got into products sold in supermarkets, following findings of a separate study.

The government requested the probe after reports created "some alarm and panic" after irregular ingredients were revealed in a Stellenbosch University study.

In that study, up to 68% of 139 meat samples from shops and butcheries had irregular ingredients, with pork and chicken most often substituted for other meats.

Plant matter was also found in the minced meat, burger patties, sausages and deli and dried meat.

Europe has been battling its own food drama after horse-meat was found in so-called beef ready-made meals and burgers in several countries.

Source: AFP via I-Net Bridge

WANT YOUR POWER BACK? TURN OFF THE TV

Dear wonderful people! The only way we can effort toward our own personal freedom is by recognising that which controls us. And although intervention is coming, WE still need to work toward securing our freedoms. The media and particularly tell-a-vision is perhaps the most insiduous and most destructive influence on our minds today. We are in a mass hypnotised state of deep, pyscho-socio manipulation through various means including that put out by the entertainment, media and advertising industries. To continue on as the slaves the Dark now powers-that-were believe us to be means continuing to keep us closed to and away from trusting our inner voices/soul source, keeping us pitted against each other's 'differences' (cultural,racial,religious and relationship orientation as divisions=easier control) and to keep us distracted by consumerism, celebrities and external identities. All these and other mechanisms and tactics serve to unconsciously keep our psyches in the lowest frequency of all - FEAR. FEAR (False Evidence Appearing Real) is a very real and potent frequency. Breaking free from this fear matrix is what our off-planet friends have been waiting for us to choose for years. The truth ABOUT humanity has been kept FROM humanity in this way. One of the most potent laws of the universe is that of free will. On that basis, above and beyond all else we continue to be allowed - without any help or interference thus far - to play our earth games out our own way. Despite our tremendous human suffering at so many levels. Take a few minutes to watch this impassioned plea from Alan Watts (www.riggedreality.com) about TV's effects. Please go to you tube to watch; something was wrong with this link for posting here. In magic, mystery and more than a touch of madness Shellee-Kim www.youtube.com/watch?v=cwEQbxHk0LI&feature=player_embedded