| | SITEMAP | PRINT | ENGLISH | |  |
||||
|
|
Dairy Products: One in two people, including up to 70% of the chronically ill, suffers from a hidden food allergy. Food allergies and intolerances are on the increase and frequently the cause of many common health problems both of acute but in particular chronic character. Milk is one of the greatest sources of allergies and intolerance and it is estimated that 75% of the world’s population is intolerant or allergic to milk hence dairy products are considered the most common allergen in today’s diet. In the 1800’s the average dairy cow produced less than 1500 litres of milk annually. However, with advances in animal nutrition, selective breeding, mechanical milking and milk producing hormonal treatments one cow now produces an average of 6500 litres of milk annually with some cows producing up to 10.000 litres. Obviously the quality of the milk decreases concurrently to the increase in production. Due to the availability of milk more and more people consume large quantities of this low quality food resulting in a series of sinister reactions in the mind and body. Milk is low in vitamin C, which is being destroyed by pasteurisation, iron and copper and is increasingly believed to be a polluted food containing residues of pesticides, hormones, DDT, steroids and antibiotics. Human beings are the only species to consume milk of other species and the only species to drink milk beyond infancy. At around the age of two most babies gradually lose lactase activity in the small intestine and so the same with animals. A normal process accompanying maturation. This reflects that nature never intended any creature to ingest dairy products after the normal weaning period. The offending part of almost all foods people react to is the protein. In milk the protein is called casein. Casein has nothing to do with lactose and in cow’s milk the amount of casein is 20 times higher than in mother’s milk. Cow’s milk cannot be considered a good substitute to human milk. Compared to mother’s milk, cow’s milk is deficient in vitamins A, B1, C and E. Its mineral content is three times higher than that of human milk and contained in different portions. Cow’s milk has more protein and bigger fat globules, which are unsuited to human babies. Cow’s milk is suited to the nutritional needs of calves who double their weight in 45 days and grow to 150 kilos within a year, where in contrast human infants take about 180 days to double their birth weight.
Diseases associated with dairy intake: One of the most common symptoms related to consumption of dairy products is constipation. Several studies have been carried out pointing to an obvious link between constipation and milk. A significant improvement in babies’ bowel movements was found 48–72 hours after discontinuing both cow’s milk and formula milk. Breast cancer is another momentous disease developing from the intake of milk products. This is found to be due to an insulin-like growth factor IGF-I, -a powerful growth hormone. IGF-I is identical in human and cow and identified as the key factor for breast cancer. Arthritis and rheumatism are common diseases attributable to consumption of milk and dairy products. The numbers of people suffering from these diseases are increasing at an incredible rate and various studies point to the clear improvement in inflammation when especially cheese is discontinued. In most countries in Asia milk products are totally absent in the daily diet and rheumatoid arthritis is an exceptional rare disease. Osteoporosis is a disease frequently found in countries where milk consumption is high. The general idea that milk provides the body with calcium is exceedingly wrong given that milk basically deprives the body of calcium in the process of digestion. Lack of concentration and mood swings are common symptoms of milk intolerance and allergy. Presumably casein protein fragments slow the brain down and most people who discontinue all dairy products feel a tremendously improvement in their psychological state. The list is endless and leaves nothing but the clear message that milk is dangerous for the organism hence compromising the health of human beings. The immune system is forced to work constantly fighting the milk proteins leaving the body exhausted, tired and confused. This state finally results in conditions called auto-immune diseases which is when the body attacks its own tissue such as in cases of rheumatoid arthritis. It is estimated that 85% of all diseases today are of auto-immune character which roughly matches the percentage of people affected with milk allergy and intolerance. If you have any questions or uncertainties related to your diet and your consumption of milk, please feel free to ask during the consultation.
|
||||
