THE CURE FOR ALL DISEASES
Where do we get our calcium? Milk is our only supply. One
quart supplies one gram. There is little excuse for a carnivorous
society like ours to regularly throw away the bones of its food
animals in view of our dire shortage. It leaves us dependent on
milk alone. Milk has so many disadvantages. It is impossible to
milk a cow by machine and not get a few manure bacteria, Sal-
monellas and Shigellas, into the milk. These bacteria are not
completely killed by pasteurization the way more susceptible
bacteria are. It takes boiling temperature to kill all of them. Why
isn't milk sterilized? Water was sterilized for human consumption
in distant decades. Chlorination of water is not ideal but it did
sterilize the water. Milk could be sterilized by boiling or flash-
heating.
Milk has other disadvantages: dozens of antibiotics, both by
feed and by shot, bovine growth hormone, chemicals added in
milk processing, the bad effects of homogenization, and allergy to
milk. Yet, in a choice between milk drinking and bone loss, one
must choose the milk. This would not be necessary if bones were
properly salvaged–ground to powder and added back to the meat
where it belongs–to offset the acidifying effect of the phosphate
in meat. One gram of calcium is not much bone (½ tsp.) but it
requires a whole quart of milk. Bone powder added back to
ground meat, soups, stews could greatly improve our tooth decay
problem, bone density problem, and skeletal growth problems.
Softened teeth set the stage for decay;
bacteria do the dirty work.
Zapping bacteria does not kill them all. The zapper current
does not reach into abscesses under metal filled teeth or around
root canals. Staphylococcus aureus, which we are constantly