Pasteurized not Raw milk..

Posted by: admin  /  Category: Food, Health

Dangers Of Milk And
Dairy Products – The Facts
By Dave Rietz
Webmaster www.notmilk.com
7-6-2
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

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

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.

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 Fahrenheit.
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 quickly.
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 live 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)

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?
D-3
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.”
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.

LEUKEMIA
According to Hoards Dairyman (Volume 147, number 4)… 89% of America’s dairy herds have the leukemia virus. (more at http://groups.yahoo.com/group/​notmilk/message/835)

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 “Johne’s.”
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 the results are irritable bowel syndrome and Crohn’s Disease.

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One Response to “Pasteurized not Raw milk..”

  1. Marylou Luevano Says:

    Very interesting information!Perfect just what I was looking for! “People everywhere confuse what they read in newspapers with news.” by A. J. Liebling.

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