COW'S MILK AND DAIRY (approx 2400 words)
               By Dave Rietz, WEBmaster
  Yes... mother natures "perfect food" ... for a calf!
  [Until it's weaned]
  Everything you know about cow's milk and dairy is probably part of a
Dairy industry MYTH!  Cow's milk is an unhealthy fluid from diseased
animals that has a wide range of dangerous and disease-causing
substances that have a cumulative negative effect on all who consume it.
Basic Contents:
  *ALL* cow's milk has 59 active hormones, scores of allergens, fat and
cholesterol.  Most cow's milk has measurable quantities of herbicides,
pesticides, dioxin's (up to 2,200 times the safe levels), up to 52
powerful antibiotics, blood, pus, feces, bacteria and viruses.  (Cow's
milk can have traces of anything the cow ate... including such things as
radioactive fallout from nuke testing ... (the 50's strontium-90
  The leading causes of death are: (1998)
 Rank  Total   Description
1   724,859  Heart Disease (think fats/cholesterol: meat,dairy)
2   541,532  Malignant Neoplasms (cancer: think toxins/milk/dairy)
2a  250,000  Medical system (drugs/etc. Think ignorance/incompetence)
3   158,448  Cerebro-vascular (think meat milk and dairy)
4   112,584  Bronchitis Emphysema Asthma (think toxins/milk/dairy)
5    97,835  Unintentional Inj & Adv. Effects
6    91,871  Pneumonia & Influenza (think weak immune systems and mucus)
7    64,751  Diabetes (think milk/dairy)
7a   40,000+ highway slaughter (men, women and children)
8    30,575  Suicide (think behavioral problems)
9    26,182  Nephritis (Bright's disease: inflammation of the liver)
10   25,192  Liver Disease (think alcohol and other toxins)
  (2a and 7a were added for completeness)
**** Cancer "Fuel Cell":
   Of those 59 hormones one is a powerful GROWTH hormone called Insulin-
like Growth Factor ONE (IGF-1).  By a freak of nature it is identical
between cows and humans.  Consider this hormone to be a "fuel cell" for
any cancer... (the medical world says IGF-1 is a key factor in the rapid
growth and proliferation of breast, prostate and colon cancers, and we
suspect that most likely it will be found to promote ALL cancers).
IGF-1 is a normal part of ALL milk... the newborn is SUPPOSED to grow
quickly!  What makes the 50% of obese American consumers think they
need MORE growth?  Consumers don't think anything about it because they
do not have a clue to the problem... nor do most of our doctors.
(See for a time line)
**** Quantity
   Each bite of hard cheese has TEN TIMES whatever was in that sip of
milk... because it takes ten pounds of milk to make one pound of cheese.
Each bite of ice cream has 12 times ... and every swipe of butter 21
times whatever is contained in the fat molecules in a sip of milk.
**** Monsanto and rbGH (Posilac)
   Monsanto Chemical Co., maker of fine poisons such as DDT, agent
orange, Roundup and more... spent around half a billion dollars
inventing a shot to inject into cows... to force a cow to produce MORE
milk (for an already glutted taxpayer subsidized market).
Unfortunately, they created *FIVE* errors in their Frankenstein
Posilac (rbGH) shot that direly affected all test animals... but that
important report (Richard, Odaglia & Deslex, 1989) has been hidden from
everyone under Clinton's Trade Secrets act.  The Canadians read enough
of this report (before it was stolen) to reject rbGH for their country.
Monsanto's Posilac creates additional IGF-1 in milk: up to 80% more.
The Food and Drug Administration (FDA) insists that IGF-1 is destroyed
in the stomach.  If that were true, the FDA has proven that
breast feeding cannot work.  Common sense says their "finding" is
ridiculous because this growth factor DOES make the baby calf grow
(rapidly, as mother natured intended).  Visit the Dairy Education Board
at to review a DAIRY study that
confirms what the FDA has lied about this for years.
**** IGF-1 increases
   This study involved two groups.  One group consuming 12 ounces of
milk a day and the other consuming the USDA recommended allowance of 24
ounces (three cups).  This report notes that the participants consuming
12 ounces more milk per day... HAD A 10% RISE IN IGF-1 IN THEIR BLOOD
SERUM!  Now, consider that PER DAY, from ALL sources, the typical
milk/dairy consumer ingests approximately 39% of daily diet from
dairy... and that 10% increase becomes the "tip of the iceberg".  We
have NO idea of the non-dairy versus full-dairy difference but
considering cancer rates... it has to be significant.
**** Fat
Whole milk      49% of the calories are from fat.
"2%" milk       35% of the calories are from fat.
Cheddar cheese  74% of the calories are from fat.
Butter         100% of the calories are from fat.
Most folks suspect that butter is all fat.  Most folks have no concept
of the just how much fat is in the rest of milk and dairy.  Perhaps the
54% of Americans who are obese need to comprehend that milk, ice cream,
cheeses, yogurts, and all the OTHER products that use milk derivatives
(casein, whey, lactose, colostrum) are most likely a significant cause
for their weight and health problem.
**** Calcium
   Calcium?  Where do the COWS get calcium for their big bones?  Yes...
from plants!  The calcium they consume from plants has a large amount of
magnesium... necessary for the body to absorb and USE the calcium.
The calcium in cow's milk is basically useless because it has
insufficient magnesium content (those nations with the highest amount of
milk/dairy consumption also have the highest rates of osteoporosis.
Proof?  How about a controlled study of 78,000 nurses over a period of
12 years?  OK?
Read all about it at: ...
Cows milk has three times the calcium as does human breast milk. No
matter, neither are very usable because in order to be absorbed and used
their MUST be an equal quantity of MAGNESIUM (as exists in the greens
that cows eat to get all the calcium they need for their big bones).
Milk has only enough magnesium to absorb around 11% (33mg per cup) of
  Per the USDA 8 ounces (one cup) of cows milk contains:
     Calcium, Ca                  mg  291.336
     Magnesium, Mg                mg   32.794
  The USDA recommends 1200mg of calcium per day. The USDA recommended
three cups of milk a day only have 900mg of calcium.   Some argue that
only 1/3 of the magnesium is necessary.  Mother nature seems to suggest
it should be one to one.  If the ratio for proper absorption were 1/3
magnesium to one calcium then no more than 300mg of that 900mg of
calcium is usable.  If, in fact, it is a one to one ratio... only
98.38mg of calcium is usable.
**** Protein
   Milk can be thought of as "liquid meat" because of its high protein
content which, in concert with other proteins, may actually LEACH
calcium from the body.  Countries that consume high protein diets (meat,
milk and dairy) have the highest rates of osteoporosis.
**** The wholesome protein myth:
   MILK: 87% of milk is water.  That makes it VERY expensive water.
   Broken down into its basic groups... WHOLE MILK is:
     87%    3.25%    4%       1%       4.75
   (note: that is 3.25% "milkfat" which includes the 87% water.)
80% of the protein in milk is casein.  Casein is a powerful binder... a
polymer used to make plastics... and a glue that is better used to make
sturdy furniture or hold beer bottle labels in place.  It is in
thousands of processed foods as a binder... as "something" caseinate.
Casein is a powerful allergen... a histamine that creates lots of
mucus.  The only medicine in Olympic athlete Flo-Jo's body was Benedryl,
a power antihistamine she took to combat her last meal... pizza.  See, and for the whole story.
**** Bacteria
   Cow's milk is allowed to have feces in it. This is a major source for
bacteria.  Milk is typically pasteurized more than once before it gets
to your table... each time for only 15 seconds at 162 degrees
To sanitize water one is told to boil it (212 degrees F) for several
minutes.  That is a tremendous disparity, isn't it!
Keep in mind that at room temperature the number of bacteria in milk
DOUBLE around every 20 minutes.  No wonder milk turns rotten very
**** PUS
   ONE cubic centimeter (cc) of commercial cow's milk is allowed to have up
to 750,000 somatic cells (common name is "PUS") and 20,000 live bacteria...
before it is kept off the market.
That amounts to a whopping 20 million life squiggly bacteria and up to 750
MILLION pus cells per liter (bit more than a quart).
1 cup =  236.5882cc    177,441,150  pus cells  ~  4,731,600 bacteria
24 oz (3 glasses)      532,323,450  pus cells  ~ 14,220,000 bacteria
(the "recommended" daily intake)
The EU and the Canadians allow for a less "tasty" 400,000,000 pus cells per
Typically these levels are lower... but they COULD reach these levels and
still get to YOUR table.
**** Cholesterol
   The cholesterol content of those three glasses of milk is equal to
what one would get from 53 slices of bacon.  Do you know of any doctor
who recommends that much bacon per day?
**** Kosher
   Is cow's milk and dairy "Kosher"?  Consider this:
"D-3 always is derived from an animal.  The sunlight reaction that
converts 7-dehydrocholesterol to vitamin D-3 is a 'pure' chemical
reaction that occurs in your skin in certain cells."
"The provitamin known as 7-dehydrocholesterol is extracted and isolated
from the skins of mammals and purified." (Marian Herbert of the Vitamin
D Workshop U of C)
Vitamin D-3 can come from four different sources:
Pig skin, sheep skin, raw fish liver, and pig brains. Most of the time,
Vitamin D-3 is extracted from pig skin and sold to dairy processors.
   Short answer to "is milk kosher" - probably not.
**** Other "stuff":
   Fat and cholesterol.  Lots of it.  Per the dairy influenced USDA
"food pyramid" all milk, dairy and meats should represent no more than
8% of the diet.  Statistically, by volume of sales in a nation of 281
million Americans, it works out to almost 40% of the diet for MILK AND
DAIRY.. without the meat.
   The milk of each of the over 4,700 mammals on earth is formulated
specifically for that species. There are special lactoferrins and
immunoglobulins (cow specific immunizing stuff) that in humans serve as
**** Leukemia
   Sixty Percent of America's dairy cows have leukemia virus.
**** Diabetes
  The protein lactalbumin, has been identified as a key factor in
diabetes (and a major reason for NOT giving cows milk to infants).
**** Crohn's Disease
  Mycobacterium paratuberculosis causes a bovine disease called
Cows diagnosed with Johne's Disease have diarrhea, and heavy fecal
shedding of bacteria. This bacteria becomes cultured in milk, and is not
destroyed by pasteurization. Occasionally, the milk-borne bacteria will
begin to grow in the human host, and irritable bowel syndrome and
Crohn's results.
**** Mad Cow Disease
  There may also be prions (pronounced PREons) in the milk and meat.
This is crystalline substance that acts like a virus... with an
incubation period of from 5 to 30 years.  The end result is MAD COW
**** Homogenization
   Large fat molecules cannot get through the intestinal wall into the
bloodstream.  The cream no longer rises... because homogenization breaks
up those large molecules into small ones that DO get into the
bloodstream!  This becomes an expressway for any fat-borne toxins (lead,
dioxin's, etc.) into your (otherwise) most protected organs.
**** Cumulative effects:
   How does this impact humans who consume cow's milk and dairy? Obesity
(over 50% of Americans and rising), heart disease, cancer, allergies,
digestive problems, diabetes, asthma, desensitization to antibiotics,
behavioral problems, and the constant ingestion of dioxin's, herbicides,
pesticides (and anything else the cow eats that is not good for any
critter), that winds up getting stored in HUMAN fat... is not healthy by
any measure.
Those who resist believing the truth should understand that MOST of
the world's population CANNOT tolerate the lactose in cow's milk.  Up to
95% of the black population, around 53% of the Hispanics, etc.)  So
much for cow's milk being "natures perfect food" for humans!  Mother
nature knows better.
Common sense question:  Where was this massive "milk is a must"
before refrigeration, pasteurization and mass transportation?  Back when
cows gave only 1-4 pounds a day it was quickly made into BUTTER and
cheese!  Now that those same cows have been tweaked and shot-up with
Posilac to produce up to 55 or more pounds of milk per day... almost all
year long... it is suddenly (after many thousands of years) a daily
"staple".  NOT!
Q: What is WHEY?
Whey results when the FAT and CASEIN are removed from milk.
In making cheese, the curds become the cheese.
Whey's main components are bovine serum albumin and lactalbumin.
There are other hormones contained in whey.
Q: What happens to the:
   59 hormones
   Scores of allergens
   herbicides, pesticides, dioxin's
   up to 52 antibiotics
   when made into cheese?
   A.  Everything gets concentrated.
   when made into butter?
   A.  The allergens get lost: but the dioxin's and
pesticides and antibiotics remain in the fat.
   in the digestive system?
Steroid hormones survive, as do dioxin's and antibiotics.
In homogenized milk, protein hormones survive... depending upon the
gastric pH, some protein hormones in cheese survive, but not all...
eleven steroid hormones survive.
   and... what happens next?
Eventually, everything is broken down, but not before the chemical
messengers (hormones) "deliver their message."
Each of those hormones and proteins acts differently and has different
rates of degradation.  BOTTOM LINE... they all survive to a certain
degree... and the effects are cumulative.
   Answers courtesy of the NOTMILKMAN. (
      MILK: What a surprise!
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mind-blower to aspartame has 30 different names.  Aspartame was used in
the testing placebos BEFORE it was legal (see
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