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Homogenized Milk: Rocket Fuel for Cancer

by Robert Cohen

A human is not a fish, but we share many of the same basic mechanisms common to all living creatures.

Some fish lay a staggering amount of eggs. Most eggs are consumed by creatures both large and small. I recall the story of a fifty-pound ling fish that had over 25 million eggs within her body. Nature finds a way to allow a mere handful of eggs to survive so that they grow into adults and propagate their species. That is nature's way. Big numbers. Long odds. How many human sperm are produced to fertilize one egg? About 300 million for each reproductive action, yet only one is destined to achieve that final purpose for which it was so designed.

A human body manufactures protein messengers in much the same way. Proteins are delicate necklaces, composed of different colored beads called amino acids, which occupy assigned places in a string that is the protein.

When digestive acids and enzymes break down proteins, the amino acids are used as building blocks for the body's new proteins. When an intact protein is delivered from one part of the body to another, it conveys an unbroken and uninterrupted message.

Milk from one mammalian species to its young is the perfectly designed mechanism that delivers lactoferrins and immunoglobulins to that happily receptive infant. Nature's way is to produce many more proteins than are required. The wisdom of this mechanism takes into account mass destruction. Enough protein messengers survive to exert their intended effects.

Homogenization insures that nature's perfect plan is made even more efficient. Too efficient, in fact. Homogenization defeats the perfect plan. In homogenized milk, an excess of proteins survive digestion. Imagine an environment in which 20 million ling eggs become fertilized to grow into adulthood?

Homogenization is the worst thing that dairymen did to milk. Simple proteins rarely survive digestion in a balanced world.

When milk is homogenized, it passes through a fine filter at pressures equal to 4,000 pounds per square inch, and in so doing, the fat globules (liposomes) are made smaller (micronized) by a factor of ten times or more. These fat molecules become evenly dispersed within the liquid milk.

Milk is a hormonal delivery system. With homogenization, milk becomes a very powerful and efficient way of bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both the cow's natural hormones and the ones they were injected with to produce more milk).

Through homogenization, fat molecules in milk become smaller and become "capsules" for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream.

The homogenization process breaks up an enzyme in milk (xanthine oxidase), which in its altered (smaller) state can enter the bloodstream and react against arterial walls causing the body to protect the area with a layer of cholesterol. If this happened only occasionally, it wouldn't be a big deal, but if it happens on an ongoing basis... well, need I say any more.

In theory, proteins are easily broken down by digestive processes. In reality, homogenization insures their survival so that they enter the bloodstream and deliver their messages. Often, the body reacts to foreign proteins by producing histamines, then mucus. And since cow's milk proteins can resemble a human protein, they can become triggers for autoimmune diseases. Diabetes and multiple sclerosis are two such examples. The rarest of nature's quirks results after humans consume homogenized cow's milk. Nature has the best sense of humor, and always finds a way to add exclamation marks to man's best-punctuated sentences. One milk hormone, the most powerful growth factor in a cow's body, is identical to the most powerful growth factor in the human body. Hormones make cells grow, and don't differentiate between normal cells and cancerous cells. (It is well known that the earlier onset of menstration is linked to a higher risk of breast cancer and other cancers, but it's said "we don't know why". Well, it is known why; it's the overdosing of hormones by consuming them via an animal-based diet - especially dairy products. We're not designed to intake hormones; we make all the ones we need.)

Two Connecticut cardiologists (Oster & Ross) once demonstrated that impossible-to-survive milk proteins did in fact survive digestion.

They don't teach this in medical school, folks. Doctors who have an opinion on the subject believe that milk proteins cannot possibly survive digestion. They are wrong. The Connecticut cardiologists discovered that Bovine Xanthene Oxidase (BXO) survived long enough to compromise every one of three hundred heart attack victims over a five-year period.

Their findings were confirmed, and published in 1981 in the Proceedings of the Society for Experimental Biology and Medicine (vol. 163:1981):

"It has been shown that milk antibodies are significantly elevated in the blood of male patients with heart disease."

Insulin-like growth factor (IGF-I) had not been discovered when Oster and Ross made their magnificent observations and conclusions. Bovine Xanthene Oxidase did not set the scientific community on fire. Too many syllables for headline writers. Insulin-like growth factor presents the same problem. Cancer has just two syllables. IGF-I has been identified as the key factor in the growth of every human cancer.

Homogenized milk, with its added hormones, is rocket fuel for cancer. One day, hopefully, the world will recognize that cow's milk was never intended for human consumption. We can get all the calcium we need from a healthy, balanced plant-based diet. What we don't need is all the degenerative disease that dairy products contribute to.

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Dear Mr. Cohen,

There is an important detail missing from your review of homogenization. You noted that confirmed research demonstrated a relationship between the micronization of fat globules and heart disease, but you did not state the mechanism.

John McDougal, John Robbins, and others have reported that these micronized fat globules are much "sharper" than their larger forebearers, and serve to abrade arterial lumen (the innermost linings of these blood vessels). Such chronic irritation triggers a protective mechanism whereby the body plates out cholesterol onto the lumen to protect it from the constant irritation produced by the micronized fat globules. The end result is atherosclerotic plaquing.

Combined with two other phenomena of our culture – high level consumption of hydrogenized vegetable oils (another source of this intra-lumen plaque) plus the onslaught of refined sugars and flours (which trigger high level bursts of another potent intra-luminal irritant known as insulin) – this unavoidable side-effect of drinking homogenized milk produces the rapid acceleration of cardiovascular disease now routinely seen in young people.

Noel A. Taylor, MM, DC

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Don's comments: And if you think that raw, un-pasteurized, un-homogenized milk is a wholesome food, think about this: Even raw un-pasturized cow milk was never a healthful food for humans. It's only a proper food for baby cows, and even they quit drinking it when they mature. Humans are the only species that "sucks the teats" of other species. Humans' best food for the first 2-4 years is human milk, and after that, even human milk is not proper human food. Plus, the calcium in milk is not well absorbed due to the lack of magnesium, and even when raw, it still contributes to osteoporosis. And even the naturally occurring hormones in milk from cow's not treated with Bovine Growth Hormone still contribute to cancers.

 

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