I am fully aware that milk has been used as food for man since ancient times but it is my serious contention that nature never intended man to be dependent on a cow for sustenance. Biblical scholars tell me that the Bible refers to a land flowing with milk and honey but, granted this is true, I still maintain that nature intended the milk for calves, lambs and kids and the honey for bees.
I’d like to remind my readers that man is the only mammal on earth that drinks milk as a regular part of his diet. Perhaps other animals will accept it if it is fed to them but, as a rule, no animal partakes of milk once it has been weaned.
I am not denying that milk can be a nutritious, valuable food but because of the pasteurizing process its nutrient value has been lowered and at least partially destroyed. I do not ask you to accept my word for it — check it out for yourself from a dependable, reliable source.
Whenever I talk against the use of milk in the human diet, the question that is promptly hurled at me is, “Then how do you get your calcium?”
There definitely is serious doubt whether the human body can properly assimilate calcium from pasteurized milk. However, I do agree with and accept the fact that calcium from raw milk is assimilable.
Back in 1928 it was reported in the Journal of Biological Chemistry that a team of researchers — Kramer, Latzke and Shaw — experimented with raw, pasteurized, evaporated and dried milk as sources of calcium and phosphorus for human beings. They obtained less favorable calcium balances in adults with pasteurized milk than with fresh milk and made the further observation that milk from cows that were kept in the barn for five months gave less favorable calcium balances than did fresh milk (herd milk from a college dairy).
The British Medical Journal, ‘Lancet,’ of May 8, 1937, reports that chilblains (inflammation and swelling of the feet, toes or fingers caused by cold, damp atmosphere) are practically eliminated when raw milk rather than pasteurized milk is used in the diet of children …. the result of higher calcium values of raw milk or improved calcium assimilation.
Negative effects of dairy products: My studies indicate that milk is a cause of or contributor to arthritis. Some arthritis authorities claim that it is due to the malabsorption of milk due to the fact that the milk has been pasteurized. The destruction of the enzymes in the milk by the heat of pasteurization is the specific factor.
I must also tell you that a heavy consumption of milk is suspect as a cause of or a contributing factor to multiple sclerosis.
Close to our farm live two farmers who have excellent herds of milk cows. Both of these dairymen (and I am sure this applies to most other dairymen) keep their milking parlors spotlessly clean and tidy …. but, most of all, I am impressed with the amount of chemicals that are used as spray and for washing the utensils and the cows’ udders before milking. Then, there are the various antibiotics such as penicillin and aureomycin that are injected into the cows for this, that and the other condition that afflicts cows.
For years I have contended that there is not one healthy commercial dairy cow in any milking parlor in America. How do I know? Well, I see what the dairymen feed them and. I say that on this feed no living beast or organism can long remain alive, let alone healthy.
The various wastes fed to cows make them sick and, thus, the broad use of antibiotics. If one doesn’t work, they try two or three others until they find a drug or antibiotic that will kill the germ or bug that was brought into being …. all because of the deficient diet of the poor suffering animal.
Cattle don’t get good hay and grain from good, rich soil like they used to get …. only the garbage from the beet sugar refineries, the wastes from the brewers (given the fancy name of brewer’s solubles) and other wastes, too. Why not visit a dairyman and let him show you what he feeds his poor beasts? At the same time ask him to show you his drug ‘arsenal.’ I know some farmers who feed potatoes to their cattle and do not cut any hay.
I have a good friend who is a top notch biochemist and he told me the following story:
A dairyman, who had a good herd and shipped a large quota of milk to the dairy, ran into trouble when it appeared that traces of various pesticides, drugs and antibiotics kept turning up in his milk. He was warned to get those traces of chemicals out of the milk …. or else. Well, the axe fell and the dairy returned a day or two’s quota of milk. This ran into money and it looked as though it would be running into more money. This caused the farmer genuine worry so he called up his salesman for the chemical company and told him his tale of woe. The salesman told the farmer not to worry but to hold off shipping any more milk until he could get down to see him.
The next day the salesman turned up as promised and he sold the farmer a can of a new chemical product to use when washing the milk cans. He told the farmer to follow the instructions on the label to the letter and to be sure every milk can was thoroughly washed with this solution. He assured him he would not have any more milk returned from the dairy. The farmer followed the chemical salesman’s instructions and, as promised, no more fault was found with his milk.
Oh, I forgot to tell you that the salesman, when giving the farmer instructions re washing the milk cans, added, “Be sure not to rinse the milk cans after they have been washed with this chemical.”
Now wasn’t that an interesting story?
I must also tell you about the doubtful benefits of homogenization. True, homogenization is a boon to the dairymen and the milk industry in general. For example, the cream doesn’t rise to the top anymore and you don’t have to shake or turn the bottle upside down …. oh, pardon me, I mean the milk carton. But apart from that, what has it done for Mr. Consumer? Again, that is a nasty question!
First, let me tell you how milk is homogenized. Essentially the homogenization of milk is strictly a mechanical process. The milk is forced through a small passage of 2,000 to 2,500 P. S. I. at velocities of approximately 600 to 800 feet per second. This amounts to crashing the milk globules up against a brick wall to shatter the fat globules to a fraction of their normal size.
Webster says about ‘homogenized’: “Reduced to small evenly distributed particles.” Thus, milk does not separate into milk and cream.
Up until 1975, everybody thought that the homogenization of milk was fine and dandy but recent research tells us a totally different story. For some years now heart disease incidence has been rising until at the present time the number of deaths due to heart conditions is greater than the number of deaths from all other causes put together.
One wise researcher put two and two together and came up with the astounding theory that heart troubles are directly due to the process of homogenization. Ordinary cow’s milk is composed of large globules. These globules, being larger than those in human milk, cannot penetrate the walls of the arteries and are thus prevented from getting directly into the bloodstream. However, by the process of homogenization, the globules are broken down and thus they can get directly into the human bloodstream where they eventually clog up the arteries …. and then the heart problems arise.
Check, friends, and you will quickly learn that the number of heart conditions and deaths due to heart problems rose sharply with the introduction of homogenized milk.
From the book entitled, “Fundamentals of Dairy Chemistry,” we quote the following:
“As a consequence of the increased dispersion of the lipid phase and its resurfaced, interfacial boundary, many interesting and profound changes in the characteristics of milk result from homogenization. Homogenized milk is whiter in appearance, bland in flavor, less heat-stable, more sensitive to light-induced deterioration, less susceptible to copper-induced oxidative changes and possesses greater foaming capacity and lower curd tension than non-homogenized milk. Above all, the lipid phase in properly homogenized milk exists as a stabilized emulsoid. These properties represent ramifications of the state of the lipid phase … ”
Now I must tell you how wonderful or how deadly processed cheese is. Read and be alerted and if you would stay alive, then never, never touch the stuff. Let it sit on the supermarket shelves and rot …. but it most likely never will rot because it’s basically a conglomerate of deadly chemicals.
From the book, “Poisons In Your Food,” by William Longgood, we read:
“Cheese is another foodstuff that has gone down the primrose path of chemical adulteration. Processed cheese is little more than a complex of chemicals — it is artificially thickened, stabilized, preserved, flavored and colored. Methyl cellulose, a thickener used in processed cheese, also is used to make cosmetics and adhesives; sodium carboxymethyl, a stabilizer, is also employed in resin-emulsion paints and printing inks. Even the cheese wrapper is treated. Recently some 6,000 pounds of cheese were seized because the chemical used in the wrapping had seeped into the cheese; the contaminant was described as tasteless, odorless and as poisonous as carbolic acid.”
When considering the negative effects of dairy products, a very important thing to remember is that the dairy industry is one of tremendous influence and clout and they have a lot of money to spend where it counts — in advertising and in government quarters where it will do the “most good. Thus, their high expenditures in the right places enables them to influence people, young and old.
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