Got Milk?

Got Milk?



There is no substitute for clean, raw milk. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.

Unfortunately, many grossly distorted statements are made regarding our milk supply. If we are to believe the protagonists of the Pasteurization of all milk at all costs Party, raw milk is as bad for us as rat poison. They don’t seem to remember the fact that the human race and raw milk has been around a long time before Pasteur was ever born, let alone heard of. Before pasteurization was the ‘norm’ things like IBS and Lactose Intolerance were very rare.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It sets out to accomplish two things:

Destruction of certain disease carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temp of 145 degrees to 150 degrees F for at least half an hour and then reducing the temp to not more than 55 degrees F.

Processing the Problem

The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods. Instead of feeding fresh free grass, they focus on feeding high protein, soy based feeds and breeding methods to produce cows with abnormally large pituitary glands so that they produce 3x more milk than the old fashioned scrub cow. Because these cows are not eating what they were designed to eat naturally, they are not as healthy as they should be; they need antibiotics to keep them well.

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

During the pasteurization process, all the bacteria that is contained in raw milk is destroyed.  But what the Pasteurization pushers neglect to tell you is that pasteurization destroys vitamins, nutrients, and proteins as well.  Studies on pasteurized milk have shown that it may cause illnesses such as listeria, salmonella, and E. coli.

While raw milk contains high amounts of calcium, the pasteurization of milk all but kills the calcium and other important ingredients.  In addition, pasteurized milk has been known to cause allergic reactions and illnesses such as diabetes, asthma, ear infections, weight gain, osteoporosis, and other related diseases.

Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult for humans 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.

The process of homogenizing of milk involves mixing the cream content into the milk itself.  Where does the cream come from?  Well, when you milk a cow the cream flows to the top.  During the homogenization process, the fat from the cream is broken down so it is absorbed into the milk.

Many experts consider this process detrimental since studies indicate that when the fat is broken down, the enzyme known as xantine oxidase is released.  This is a process of oxidation that occurs when the fat is exposed to air and increases the chances the milk will spoil.  When this milk is ingested, it can penetrate the intestinal wall and cause damage to the arteries and heart, even resulting in heart disease and atherosclerosis.

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 pre-formed 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.

Milk and refined sugar make 2 of the largest contributions to food induced ill health in our country. That may seem like an overly harsh statement, but when one examines the evidence, this is a reasonable conclusion.

The approval by the FDA of the use of BGH (Bovine Growth Hormone) by dairy farmers to increase their milk production only worsens the already sad picture.

BGH causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants and young children.

It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness. It is also possible for us to absorb the BGH directly from the milk. This will cause further IGF-1 production by our own cells.

BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows’ milk.

BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics.

Prior to BGH, 38% of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs. This will only increase with the use of BGH. One can only wonder what the long term complications will be for drinking milk that has a 50% chance it is contaminated with antibiotics.

There is also a problem with a protein enzyme called xanthine oxidase, which is in cow’s milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.

Ear specialists frequently insert tubes into the ear drums of infants to treat recurrent ear infections. It has replaced the previously popular tonsillectomy to become the number one surgery in the country.

Unfortunately, most of these specialists don’t seem to ‘realize’ that over 50% of these children will improve dramatically and have no further ear infections if they just stop drinking their milk.

This is a real tragedy. There are some recent articles supporting the likelihood that most kids who have this procedure done will have long term hearing losses.

Many naturopaths strongly recommend that you discontinue your FDA approved milk products. If you find this difficult to do, start slowly, perhaps do a test run. Go a few weeks without consuming your FDA approved milk products and see if you notice any change in how you feel.

This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better after several weeks you can attempt to rotate small amounts of one form of milk every four days.

You are probably wondering what will happen to your bones and teeth if you stop consuming milk. The majority of the world’s population takes in less than half the calcium that we Americans are told we need, and yet they have strong bones and healthy teeth.

Cow’s milk is rich in phosphorous which can combine with calcium and can prevent you from actually absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys.

This is also true when you eat large amounts of meat and poultry products. Vegetarians will need about 50% less calcium than meat eaters because they lose much less calcium in their urine.

It is possible to obtain all your calcium needs from dark green veggies (after all, that’s where the cows get theirs from). The darker the green, the better..higher calcium content of the veggie. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green veggies, you may want to supplement with Calcium Citrate.

It is much better than a simple calcium tablet. You can take about 1000 mg a day. For those who already suffer from osteoporosis, the best calcium supplement is microcrystalline hydroxypatite.

It is also important that you take vitamin D in the winter months, from November to March.

Normally your skin converts sunshine to vitamin D, but the sunshine levels in the winter are very low unless you live in places like Cali, Florida and Mexico.

Most people are not aware that the milk of most mammals varies considerably in its composition. For example, the milk of goats, elephants, cows, camels, wolves and walruses show marked differences, in their content of fats, protein, sugar and minerals. Each was designed to provide optimum nutrition to the young of the respective species. Each is different from human milk.

In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants usually occurs around the age of one year. In no mammalian species, except for humans and the (domesticated cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow’s milk is designed for calves.

Cows milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramping, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis and even acne.

It is the primary cause of recurrent ear infections in children and has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility and leukemia.

The American Dairy Board has done a very effective job of marketing this product. Most people believe that they need to consume large, daily quantities of milk to achieve good health, but sadly the facts and the research prove that this is completely inaccurate.

Public Health officials and the NDC have worked together in this country to make it very difficult to obtain wholesome, fresh raw dairy products. Nevertheless, they can be found with a little bit of effort. In some states you can buy raw milk directly from farmers.

Pasteurization is undoubtedly beneficial in destroying dangerous germs, but it does more than that, it kills off harmless and useful germs too. By subjecting the milk to high temperatures, it destroys some nutritious constituents.

With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

Pasteurization’s great claim to popularity is the widespread belief, fostered by its supporters that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease carrying by raw milk. But the one vital fact that seems to have been completely missed is that it is CLEAN raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.

Dirty milk is like any other form of impure food—a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean is available practically all over the country and is the dairy farmers answer to the pasteurization zealots.

Recent figures published regarding the spread of TB by milk show that over a period of 5 years, during which time 70 children belonging to a special organization, received a pint of raw milk daily, only one case of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported. “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.”

Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization’s worst offence is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.

Pasteurization also destroys 20% of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.

In the face of these facts, you may be wondering what the Pasteurization Party has to say.

Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be—a nutritious health giving food—let them encourage and offer help to the dairy farmers to produce clean, raw milk—that is milk pure to drink with all of its constituents unaltered.

Don’t waste your money on ‘organic milk’ anymore. This is truly a waste of your resources. Instead find real raw milk sources. Ideally you can find a local farmer who will be willing to sell this to you. Be sure to ask questions about the antibiotics that the cows are given and also about what their food source is.

If you find a farmer who is willing to sell raw milk, talk to him about restricting grains from the cows diet, this will help to improve the quality of the milk.

If you are unable to find a local dairy farmer who will cooperate with you. Check out


If you happen to be in an area where the Amish live, talk to them about it. If you live in the Chicago area, you can obtain raw milk from Michigan Amish farmers that bring it to the area every week or so.

Each state varies on its regulations regarding raw milk. In North Carolina it is legal for raw milk to be sold as long as it is for ‘pet use’. I suggest you check out what the regulations are for raw milk in your state.

Let’s talk a little bit more about BGH

The report that Monsanto and Fox TV didn’t want you to see. Published for the first time.

Jane Akre and Steve Wilson, a respected reporting team at WTTV, a Fox Network Station in Tampa, Florida, were fired from their jobs after refusing to broadcast what they knew and documented to be false and distorted information about Monsanto’s bovine growth hormone (BGH) — a genetically engineered product that has been linked to the proliferation of breast, prostate, and colon cancer cells in humans.

On August 28, 2000, a Florida jury unanimously decided that Akre had been fired for threatening to blow the whistle on Fox for pressuring her and Wilson to broadcast a false, distorted and slanted news report and awarded her $425,000 for lost wages and damages. Fox is appealing.

This is the first time that the script that got the reporters in trouble has appeared in print. This important document has been edited for length but not censored. For the full version, go to the website:

Recent research is beginning to confirm that dairy foods produced with Monsanto’s genetically-engineered Bovine Growth Hormone (BGH) may speed the growth of human breast and prostate cancers. Because of the extreme dangers from regular ingestion of such dairy foods, the Cancer Prevention Coalition and a research scientist issued a press release in March of 1998.

The Press Release read as follows:

Researcher Warns of Cancer Risk From BGH (non-organic) Dairy Foods
Sunday March 15, 1998

SOURCE: Cancer Prevention Coalition

Monsanto’s Hormonal Milk Poses Risks of Prostate Cancer, Besides Other Cancers, Warns Professor of Environmental Medicine at the University of Illinois School of Public Health

CHICAGO, March 15 /PRNewswire/ — The following was released today by Samuel S. Epstein, M.D., Professor Environmental Medicine, University of Illinois Chicago, School of Public Health:

As reported in a January 23, 1998 article in Science, men with high blood levels of the naturally occurring hormone insulin-like growth factor (IGF-1) are over four times more likely to develop full-blown prostate cancer than are men with lower levels. The report emphasized that high IGF-1 blood levels are the strongest known risk factor for prostate cancer, only exceeding that of a family history, and that reducing IGF-1 levels is likely to prevent this cancer. It was further noted that IGF-1 markedly stimulates the division and proliferation of normal and cancerous prostate cells and that it blocks the programmed self-destruction of cancer cells thus enhancing the growth and invasiveness of latent prostate cancer. These findings are highly relevant to any efforts to prevent prostate cancer, whose rates have escalated by 180% since 1950, which is now the most common cancer in non-smoking men with an estimated 185,000 new cases and 39,000 deaths in 1998.
While warning that increasing IGF-1 blood levels by treating the elderly with growth hormone (GH) to slow aging may increase risks of prostate cancer, the 1998 report appears unaware of the fact that the entire U.S. population is now exposed to high levels of IGF-1 in dairy products. In February 1995, the Food and Drug Administration approved the sale of unlabelled milk from cows injected with Monsanto’s genetically engineered bovine growth hormone, BGH, to increase milk production. As detailed in a January 1996 report in the International Journal of Health Services, BGH milk differs from natural milk chemically, nutritionally, pharmacologically and immuno-logically, besides being contaminated with pus and antibiotics resulting from mastitis induced by the biotech hormone. Most critically, BGH milk is supercharged with high levels of abnormally potent IGF-1, up to 10 times the levels in natural milk and over 10 times more potent. IGF-1 resists pasteurization and digestion by stomach enzymes and is well absorbed across the intestinal wall. Still unpublished Monsanto tests, disclosed by FDA in summary form in 1990, showed that statistically significant growth stimulating effects were induced in organs of adult rats by feeding IGF-1 at the lowest dose levels for only two weeks. Drinking BGH milk would thus be expected to increase blood IGF-1 levels and to increase risks of developing prostate cancer and promoting its invasiveness. Apart from prostate cancer, multiple lines of evidence have also incriminated the role of IGF-1 as risk factors for breast, colon, and childhood cancers.

Faced with escalating rates of prostate and other avoidable cancers, FDA should withdraw its approval of BGH milk, whose sale benefits only Monsanto while posing major public health risks for the entire U.S. population. Failing early FDA action, consumers should demand explicit labeling and only buy BGH-free milk.

Therefore, the dangers were quite obvious many years ago when this information was presented to Monsanto. Instead, they chose to ignore it and force their BGH-dairy on the general population — unlabelled.
Dairy products from cows injected with Monsanto’s BGH have three frightening differences with those who are not injected:

Large Increases in the Hormone IGF-1

BGH-dairy induces a 70% to 1000% increase in the levels of the hormone, IGF-1. IGF-1 in dairy foods is not destroyed by digestion because it is protected by casein and by dairy’s buffering effect. At least some of this IGF-1 is absorbed into the body. IGF-1 stimulates the proliferation of cancer cells. Two recent studies showed that increased levels of IGF-1 in humans predict increased rates in breast cancer and prostate cancer. Ok now this is again from 1995-1998 and if you look back from that time period to now to how the numbers of prostate and breast cancer have risen dramatically, one can only conclude that this prediction was accurate.

“A recent article (Cancer Research, 55:2463-2469, June 1995) from Renato Baserga’s laboratory in Philadelphia has shown clearly that IGF-1 is required for the establishment and maintenance of tumors. The mechanism for this is that IGF-1 protects the cells from apoptosis (programmed cell death). IGF accelerates tumor growth and appears to affect the aggressiveness of tumors. As the IGF-1 level is decreased, cell death can take place. We are talking about IGF-1 levels of 10 nanogram per m1, i.e., 0.00001 milligram per ml.”

“My concern is that increases in such minute levels could readily enter the blood stream of individuals drinking milk from BGH treated cows. As an individual ages, indolent tumor cells do appear in various organs (breast, ovary, prostate, etc.) which grow slowly with the result that clinical cancer is not manifested until old age, or, in many cases, after the individual would have died of other causes. Stimulation of these cells by elevated levels of IGF-1 would result in clinical cancer in a decade or two or even less. Furthermore, these levels of IGF-1 could stimulate the progression and aggressiveness of childhood leukemias to a point that chemotherapy could not be effective, much less curative.”

“The widespread consumption of BGH supplemented milk is therefore an experiment on an unsuspecting population that could have horrendous consequences and overwhelm the health care system. The experiment would take one to three decades when it would be difficult to dismantle a well-entrenched BGH industry, and still have one to three decades’ worth of individuals in the pipeline. I can conceive of no animal experiments to test this and to provide hard data to predict the magnitude and time frame for this effect. The risk to benefit ratio of this experiment is clearly not in favor of the consumer.”
[George L. Tritsch, Cancer Research Scientist (Retired), August 7, 1995]
Despite the overwhelming danger for future generations, Monsanto has pushed ahead and forced BGH-dairy on the unsuspecting public. Sometimes, they put out scientifically inaccurate information to allay fears. Some examples may include:

“There is more IGF-1 in saliva.” But it is destroyed by digestion because it is not protected by casein and by dairy’s buffering effect as is IGF-1 in dairy foods.

“A significant amount of IGF-1 is not absorbed.” As noted earlier, it only takes an extremely small level to cause problems.

“There is more IGF-1 in breast milk.” Autopsy studies have shown that 39% of women between 40 and 50 have clinically insignificant, undetectable breast cancer (while only ~1% are diagnosed with cancer). It normally takes so many decades for cancer to grow, that most (but not all) people die long before it would be detected. BGH-dairy would be expected to speed the growth of these undetectable cancers so that within a decade or two we will likely see huge increases in detectable cancers in persons over 40 years old. Infants generally do not yet have small cancers, so IGF-1 will cause cancer cell proliferation.

“IGF-1 levels from BGH-dairy would only increase by 1%.” This refers to bound IGF-1 and not the more potent, free-form IGF-1.

“IGF-1 is destroyed by pasteurization”. Wrong. Properly-conducted studies show an increase from pasteurization.

“IGF-1 levels from BGH-dairy is commonly found in cows in certain lactation periods.” Milk from cows is pooled in tanker trucks. Each individual cow has milk with different IGF-1 levels, but since they are mixed in tanker trucks and at the factory, the average intake of IGF-1 by consumers is somewhat stable. With BGH-dairy, these averages increase by a frightening 70% to 1000%.

BGH-Dairy Leads to Increased Antibiotic Residues in Dairy

Cows that are injected with the genetically-engineered hormone BGH are prone to sickness such as infections of the udder (mastitis). This leads to an increase in pus in the milk as well as antibiotic residues. While milk is checked for a few different antibiotics, the Government Accounting Office (GAO) has reported that milk with significant levels of antibiotics does get through to the consumer largely because the milk is checked for only a limited number of antibiotics. This will invariably lead to an increase in the number of antibiotic resistant diseases in children and adults.

BGH is not Destroyed by Pasteurization and Ends Up in Dairy Foods

Monsanto’s genetically-engineered BGH is different than normal BGH found in dairy foods.

“Earlier this month, five (5) scientists from Canada’s Health Protection Branch now report that they were pressured to approve BGH despite discovering that a key pre-approval study was misrepresented in a summary by Monsanto and further misrepresented by the FDA in the journal Science. In 1990, the FDA claimed that a study of BGH on rats showed that it “is not orally active in rats.” The FDA recently admitted to an Associated Press reporter that they did not examine the data of that study. The Canadian scientists examined the data and found that the 20-30% of the rats had primary antibody responses to orally ingested BGH. This shows that BGH (which differs from natural BGH) was absorbed. The male rats developed cysts and had prostate gland effects.”
What is particularly reprehensible is that Monsanto has reportedly threatened companies with lawsuits if they label their milk as being “BGH-free”! This means that children at school have no way to tell if they milk was produced by the use of BGH. They appear to be trying to prevent people from making up their own minds about what to ingest!

Raw Milk and Silver

These days we have no REAL silver coins in circulation. But you can buy “Silver Rounds” from any coin store. A “silver round” is one measured ounce of 99.9% silver. It’s cast to look something like a silver dollar. These days they cost under $20, but can be used over and over again.

Real silver is a natural germ fighter. In tests, silver has kept milk fresh for 2 – 10 extra days. A Silver Round can also be put into water dispensers to keep not only the water fresh but also the spout clean. Keep milk and water fresh the natural way, by putting a 99.9 % silver round in your storage containers.


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