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Find the silence
   which contains thought.
       --Hakuin       

    

Twenty Reasons for ZERO Dairy

Consumption of milk, cheese, butter, ice cream, yogurt, etc. increases your risk of the following diseases:

  1. Heart Attacks and Strokes
  2. Breast, Colon, Lung, Ovarian, and Prostate Cancer
  3. Childhood Diabetes
  4. Infantile Autism
  5. Osteoporosis and Hip Fractures
  6. Allergies, Asthma, and Sinus Infections
  7. Multiple Sclerosis
  8. Amyotrophic Lateral Sclerosis aka Lou Gehrig’s Disease
  9. Leukemia Viruses
  10.   Antibiotic Residues
  11.   Hormone Residues
  12.   Pesticide Residues
  13.   Salmonella, Listeria, and E. Coli 0157:H7
  14.   Dioxins and PCB’s
  15.   Crohn’s Disease and Irritable Bowel Syndrome
  16.   Chronic Constipation
  17.   Rheumatoid Arthritis
  18.   Acne
  19.   Migraine Headaches
  20.   Cataracts

For further information and scientific references, please visit:  www.NotMilk.com and read The China Study by T. Colin Campbell, the largest epidemiological study on food and disease ever performed implicating excessive protein use and dairy consumption in particular  in most if not all Western chronic conditions.

Simply put:  cow’s milk is for cows, goat’s milk is for goats, and human’s milk is for humans.  And we all stop drinking it after we are infants.  With the consumption of dairy, most people notice and increase in nasal congestion and phlegm which is a natural response from the body toward a foreign invader.  Even though dairy is pasteurized, our immune system does not care if the bacteria and viruses are dead or alive.   And for others, the damage could be cardio-vascular inflammation and disease, which is only noticeable after your blood vessels are 70% occluded, hence the term the Silent Killer.  Even a small amount of dairy can set off a cascade of damage that is hard to recover from.


Sources 

  1. Myocardial Infarction in Patients Treated with the Sippy and other high milk Diets, Briggs, R. Circulation, 21:538, 1960
  2. The Case Against Heated Milk Protein, Atherosclerosis, 13: 137-139, Jan-Feb 1971
  3. Further Evidence in the Case against Heated Milk Protein Atherosclerosis, 15: 129, Jan-Feb 1972
  4. Serum IgA Antibodies to apoproteins and milk-proteins in severe atherosclerosis.  Muscari, A, Puddu GM, et al.  Ann Ital Med Int 1992 Jan-Mar; 7 (1): 7-12
  5. Milk of Dairy cows frequently contains a leukemogenic virus.  Ferrer, J. Science 213:1014, 1981
  6. Environmental factors and breast and prostate cancer.  Hill, P. Cancer Res 41:3817, 1981
  7. Immune Responses of human adults after oral and parenteral exposure to bovine serum albumin.  Korenblat, P.  Journal of Allergu 41:226 1968
  8. Carcinogens in Israel Milk:  A Study in Regulatory Failure.  Westin, Jerome B. International Journal of Health Services, Vol 23 No 3 pp 497-517 1993
  9. Potential Public Health Hazards of Biosynthetic Milk Hormones. Epstein, S. International Journal of Health Services Vol 20 No 1 pp 73-84 1990
  10. The Possible Link Between Insulin Dependent (Juvenile) Diabetes Mellitus and Dietary Cow Milk.  Dosch, Hans-Michael, Clin Biochem Vol 26 pp 307-308 Aug 1993
  11. Immune Response to Beta Casein in Insulin-Dependent Diabetes Mellitus.  Arya V, National Medical Journal, India 1997 May-Jun; 10(3): 127-8
  12. Beta-CasoMorphine induces Fos-Like immuno-reactivity in discrete brain regions relevant to schizophrenia and autism.  Sun, ZJ, Cade JR, et al.  Autism, March 1999 vol 3(1) 67-83
  13. Dairy foods and risk of breast cancer:  a case-control study in Montevideo, Uruguay.  2:Eur J cancer Prev 2002 Oct; 11(5): 457-63 Ronco AL, De Stefani E, Dattoli R.
  14. Dairy Products, Calcium, Phosphorous, Vitamin D, and the risk of prostate cancer.  Cancer Causes Control 1998 Dec: 9(6):559-66 Chan JM, Giovannucci E, Andersson SO, Yuen J, Adami HO, Wolk A.
  15. Antimicrobial drug residues in milk and meat:  causes, concerns, prevalence, regulations, tests, and test performance.  Mitchell JM, J Food Prot 1998 Jun; 61 (6): 742-56
  16. The Global Distribution of PCBs and Organochlorine pesticides in butter.  Kalantzi OI, Alcock RE, Johnston PA, Santillo D, Stringer RL, Thomas GO, Jones KC.  Environ Sco Technol 2001 Mar 15; 35(6):1013-8
  17. Baldini, M, Coni, E, etal. Presence and assessment of Xenobiotic Substances in Milk and Dairy Products: Ann. Ist. Super.  Sanita Vol 26 N2 (1990) pp 167-176
  18. Dairy Product intake and hip fracture among older women:  issues for health behavior.  Turner LW, Hunt S, Kendrick O Eddy J. Psychol Rep 1999 Oct; 85(2): 423-30
  19. Cows Milk Allergy:  Prevalence and Manifestation in an Unselected Series of Newborns.  Gerard JW, MacKenzie JWA, Goluboff N, etal. Acta Paediatr Scand. Supplement 234 1973
  20. Correlation between milk and dairy product consumption and multiple sclerosis prevalence: a worldwide study.  Malosse D, Perron H, Sasco A, Seigneurim JM.  Neuroepidemiology 1992; 11(4-6): 304-12 Laboratoire de Virologie, Faculte de Medecine, CHRU, Grenoble, France,

Healthy Choices and Dairy Substitutes

Milk:  Soy, Oat, Almond and Rice milk
Cheese:  Soy, Almond, nut
Butter:  Smart Balance, Nucoa, Earth balance, Spectrum, Benecol, Margarine Spreads with NO whey or casein
Ice Cream:  Soy, Rice, Sorbet, Tofutti Cutie’s
Others:   Vegannaise, Soy yogurt, Tofutti Sour Cream, Silk or WestSoy non-dairy creamer
Tofu:

  • Regular:  good in soups, cold with green onions and soy sauce
  • Soft/Silken:  Good for blender drinks with fruit, mixes for pudding
  • Firm or Pressed:  Good for stir-fries, stronger taste
  • Tofu Bologna:  may have egg whites and wheat
  • Tofu Burgers:  Made with tempeh, a fermented soybean food
  • Dehydrated soy meats:  May have wheat and/or yeast and high sodium

Tempeh:  Indonesian style fermented soybeans; higher protein than tofu because it is made with the whole bean rather than soymilk.  It has a stronger flavor than tofu and a chewy texture; good marinated and stir-fried.  However, it is NOT a reliable source of Vitamin B12.

Miso:  fermented soybean soup and sauce base. Dark miso has less salt and a richer flavor than light miso, but all miso is at least 5-10% salt.  Mugi (barley) miso is best for soups and sauces.

**Data and resources researched and compiled by M.M.Van Benschoten, OMD

 




 

 

© Jordan Hoffman, L.Ac., Dipl. OM, 2011. All Rights Reserved.

The information presented here is not medical advice, is not intended as medical advice, and is intended to provide only general, non-specific information related to Chinese Medicine and Acupuncture and is not intended to cover all the issues related to the topic discussed. You should consult a licensed health practitioner before using any of this information.

 
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This site and any articles on this site are not medical advice and are not intended as medical advice and are intended to provide only general, non-specific information related to Chinese Medicine and acupuncture and are not intended to cover all the issues related to the topic discussed. You should consult a licensed health practitioner before using any of the information on this site and any articles.