important source of calcium for grown animals then nature would certainly have designed ways of
supplying them with milk throughout their lives. But as it turns out, they have access to milk only at the
beginning stages of their lives.
The human body requires large amounts of bile to digest whole milk. Drinking whole milk regularly
can eventually exhaust the liver’s bile-producing capacity. Drinking low fat milk makes matters worse.
Low fat milk requires less bile to digest the fat contained in the milk, yet milk protein cannot be digested
without the naturally high concentrations of milk fat. Added to that, without sufficient bile, calcium
cannot be properly digested or absorbed either. The large amounts of undigested milk protein increase
acidity in the body and the unused crude milk calcium can cause calcification of joints, arteries and
kidneys. This can make protein foods with lowered fat-content hazardous to health.
Leafy green vegetables contain four times more calcium than whole milk. There is also plenty of
calcium in almonds, black molasses, sesame seeds, broccoli, Brazil nuts, millet, oats and citrus fruits. The
calcium contained in these foods is readily absorbed by the human digestive system, provided the
digestive system functions efficiently. Osteoporosis and osteoarthritis are basically metabolic disorders
that are caused by severe congestion and an unbalanced diet/lifestyle, and almost never by insufficient
calcium intake. Osteoporosis is virtually unknown in such places as Africa where people eat far fewer
proteins than those living in developed countries.
Milk Consumption Linked To Diabetes And Allergies
Initial studies on diabetes revealed that the frequency of insulin dependent diabetes is linked to breast-
feeding. The longer children were breastfed by their mothers, the less was their risk of developing
diabetes later in life. The interpretation of this finding was revised, however, after it was found that
children who are fed with cow’s milk formula rather than with mother’s milk were the most likely
candidates for diabetes. More precise studies revealed that diabetics have a striking number of antibodies
against a particular protein in their blood. Diabetes is considered an “autoimmune disease” which means
that the body supposedly directs its defenses against itself. The particular protein that the body tries to
combat here comes from the whey of cow’s milk. If the milk protein becomes lodged in the body’s
connective tissues, it is only natural for the body’s immune cells (white cells) to attack and remove it. The
fact that this response by the immune system inflames the cells surrounding these tissues (which is
essential for healing) should not be misconstrued to be an autoimmune disease.
Ever since cows milk has been used to make cheese, whey, which is a waste product of cheese
production, has been fed to pigs. This practice continued even after scientists attributed great nutritional
value to whey. Since nobody really liked drinking this “precious” ingredient of milk it was mixed in with
foods. This “coincided” with a dramatic increase in allergies in the developed world. Scientists have
discovered that the beta-casein (a particular protein) in cow’s milk can trigger an immune response that
may, in turn, cross-react with an antigen to cause an allergic reaction. An allergy is the body’s response to
fight a substance that it considers dangerous to its health and survival.
Today, millions of people in the Western Hemisphere are suffering from allergies caused by milk or
products that contain milk powder or whey. Perhaps this is the reason most populations in the world avoid
drinking cow’s milk. The current “allergy epidemic” in developed countries may have well been caused
by the “miracle food” whey which is added to so many food products, including children’s foods, fresh
cheese, ready-made soups, diet foods, etc. We are practically infested by this milk protein unless we live
off purely natural foods.