FROM ALKALINE TO ACID
Now, on top of all this, we cook (pasteurize) cow’s milk. Heat changes the
chemistry of the milk, as well as changing its nature from alkaline-forming to
acid-forming. In chemistry, if we want to change a chemical compound, we
add heat. Heating or cooking also destroys any water-soluble vitamins,
especially the vitamin C and B-complexes. It saturates the fats and binds
certain proteins to minerals, as well as binding minerals to minerals. What
happens to a baby calf if you feed it pasteurized milk instead of its fresh, raw
mother’s milk? It dies.
CONGESTION DECREASES UTILIZATION
Colds, flu, mumps or any lymphatic or respiratory condition can be largely
attributed to congestion from dairy products. Dairy products are highly
mucus-forming and constipating. When you have a cold or respiratory
problem, where do you think that clear, yellow, green, brown or black mucus
originally comes from? Where do tumors come from? Or lymph node
swelling, especially swelling of the tonsils?
The thyroid and parathyroid glands are located in the throat. They also
get congested with the mucus formed from dairy products, creating hyper- or
especially hypo-conditions of these tissues. The thyroid/parathyroid gland is
responsible for calcium utilization by the body. When these glands begin to
fail from the mucus congestion, toxins and inflammation that dairy products
create, your calcium utilization begins to fail—which is the opposite result for
why you consume these products in the first place. When a lack of calcium
utilization at the cellular level begins, a host of conditions including
depression, bone and tissue weaknesses, nerve and muscular weakness, and
connective tissue weakness can also begin. All are side effects from mucus
congestion that has built up in our tissues from the use of dairy products.
Calcium is an abundant mineral. The highest concentration of usable
calcium is found in sesame seeds and sea vegetables like kelp. Calcium needs
magnesium to be properly utilized. In fruits, and especially in vegetables,
calcium and magnesium are compatible. Dark green leafy vegetables are full
of calcium, magnesium and flavonoids, all of which need each other for
proper utilization. In cow’s milk, however, you have a lot more calcium than