Grand Slam 3/Grand Slam 3.iso/047/health01.arj/DAIRY

Text File | 1994-12-19 | 6KB | 63 lines

@ l Qî P E
    A list of arguments against eating cow's milk and dairy products:

    1>  Different species:  cows and humans are not the same species, and their digestive apparatus and chemistry is very
different.  Cows grow up to eat grass; humans to eat fruit.  The chemistry of cow milk vs. human is: (PRO=protein,
CHO=carbohydrate, Ca=calcium, P=phosphorus, Na=sodium, K=potassium, VitA=vitamin A. etc. Cas=casein, Lac=lactose, Min=minerals,
human values normalized to 1.0)
@P
              PRO  CHO  FAT  Ca   P    Na   K    VitA VitC Cas Lac Min
    cow       3    0.5  0.9  3.6  6.6  3    2.8  0.6  0.2  6.8 0.7 3.4
    human     1    1    1    1    1    1    1    1    1    1   1   1
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    Since the calf increases its body weight some 800-1000 pounds in the first year, while the human puts on about 16-20 pounds
in the same time, obviously cow's milk is too highly concentrated in protein and bone building minerals for human consumption.
Since cow milk is too concentrated for the human digestive system, and the wrong chemical composition, it is not digested
properly; this being the reason for the smelly stools, constant digestive distress, constant discharge of nasal mucus, gross
obesity, and unhealthy rate of growth of the human child unfortunate to be fed cow milk.  Pasteurization lowers digestibility.

    Human milk has 1.1% protein vs. 3.5% for the cow, so humans fed cow milk are over eating by a factor of 3; thus, the fat baby
syndrome which is mistakenly misinterpreted as a sign of a healthy baby.  Homogenization exacerbates this.

    Worse yet, cow milk contains 7 times as much of a protein called casein, from which casein glue is made.  Carpenters glue
houses together with casein glue.  Casein is also the chief constituent of cheese and is used in making plastics, paints, and
adhesives.  The continuing battle with nasal mucus and "colds and flus" experienced by dairy product consumers suggests that this
protein is indigestible by humans and is periodically discharged from the body by these processes.

    The folk knowledge of the indigestibility by humans of bovine milk is demonstrated by the use of rennet to make cheeses more
digestible, and by the use of bacterial cultures in fermented milk products, such as yoghurt, kefir, sour milk, etc.  Why would
an intelligent person intentionally put bacteria in food and let it rot???  To make it easier to eat, of course!!  The bacteria
partially eat the indigestible long chain protein molecules and thus make dairy a little less obnoxious to the human digestive
system, unless we think of the countless billions of bacteria and their excrement so consumed.

    2>  Other serious dangers are created by industrial, medical, and food processing "progress".  These include the
contamination of cow milk with farm chemicals (such as pesticides, herbicides, fertilizer runoff, radioactive strontium from
atomic bomb tests, etc.) and feeding animals growth hormones (DES) and antibiotics, genetic manipulation to convert bovines to
milk factories, poor feeding and environmental conditions producing sick animals (some 80% of beef cattle have liver cancer).
Unfortunately, pesticides tend to be fat soluble, so meat eaters' mothers' milk has MORE DDT in it than that which is allowed by
"pure food" standards.  It would be illegal to carry mother's milk across state lines if it were in any other container.

    3>  Ecological considerations.  No other species consumes the milk of another species.  Animals consume milk only until they
have teeth developed enough to eat their adult diet.  No animal consumes milk throughout its adult life.  Large amounts of plant
protein is wasted by running plants through cows to produce essentially indigestible cow milk protein.  Economic waste, as MUCH
more human usable protein, sugars and carbohydrates can be produced by planting fruit and nut trees in the same area necessary to
grow animal food, these trees stabilizing the ecosystem while VEGETABLE AND GRAIN CROPS DESTROY IT.

    4>  Animal rights.  The issues of poor health, slavery and, mistreatment are well known.  The genetic issue, that of
developing unnatural physiological atrocities to serve human purposes, is generally ignored by animal rights activists.

    5>  Ovarian Cancer.  Science News, Vol. 136, No. 4, p. 52, JUL 22, 1989 reports that women who eat yogurt and other dairy
products may face an increased risk of ovarian cancer that rises with the amount of dairy products consumed.  Avoiding dairy
products may help prevent ovarian cancer, especially in those women who inherit a "flawed enzyme" that poorly metabolizes a
certain dairy sugar - galactose.  Galactose forms in the small intestine of those who consume dairy products that contain the
milk sugar lactose.  However, yogurt and cottage cheese already contain galactose because of the use of bacterial cultures in
their production.  Women who ate yogurt at least once a month were nearly twice as likely to develop ovarian cancer as women who
reported less yogurt consumption.  Eating cottage cheese at least once a month also elevated the risk of ovarian cancer, the
research team reported in the JUL 8 Lancet.

    6>  Recently, the dairy industry has added a new bovine growth hormone, iBGH, to the animals so they will produce more milk
and, thus, more profit.  There is no way of predicting what the long-term effects on humans will be from consuming milk products
with traces of this bovine growth hormone.  The only thing that is sure is that the effects will not enhance the health of the
human.  The industry has resisted mandatory and clear labeling of products made from milk so produced.   (c)1989-94 LJ Forti
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