This is PART 2 of a TWO PART article. Read PART 1 here

The cow's milk debate

The cow’s milk debate

People consume food for various reasons. Sometimes, less consideration is given to what liquids we consume than what solid foods we eat. Consuming cow’s milk has been a tradition in many regions of the world, and it has been taken for granted that it is wholesome.

Isn’t it interesting that after a human baby is weaned the mother stops producing milk. The same thing happens to the cow, (in normal circumstances). But modern day producers manipulate it so that it can keep giving us milk which was intended to plump up a calf in a short time.

Here are some of the concerns raised by experts (researchers, scientists and medical reports) concerning this  “food staple” which we extract from cows boobs.


Is cow’s milk a viable food at all?

The nutritional content of the animal is only as good as the nutrition it is fed. That’s a whole other story, so I will leave that to your imagination for now. Grass fed cow’s get nutrition from raw vegetation, containing healthy nutrition. Farm raised cows are not fed this kind of nutrition.

The nutrition in the milk is as good as what the cow eats.

The nutrition in the milk is as good as what the cow eats

The nutrition in the milk is as good as what the cow eats.

The nutrition in the milk is as good as what the cow eats.


Is it a viable food after pasteurization?

This is a topic under scrutiny in recent times. Some interesting details come to light in the “raw milk” debate. My rationalization of the matter is that if pasteurization is intended to kill of bad bacteria in the milk, it also kills good bacteria, as well as nutrients. So what are you left with? One interesting revelation is that pasteurization converts lactose to beta lactose, making the sugars more readily absorbable. This is the equivalent to drinking sodas. Sugar spike, crash, kidney stress. But you can always research these things for yourself, if the topic is of interest to you.

Back in the day when my grand-mother got fresh milk, whether it was from a cow, goat, or sheep. The practice was to “scald” the milk before using it. A gentle heating, which was predestined not to reach boiling point. If it ever got near there, it boiled out of the pot, and the result was a reduction in volume.  Perhaps that was more ideal than pasteurization (taking it to 145-150F and keeping it there for 30 minutes.)


Even if we are able to keep it in our digestive system can we digest it?

Can we assimilate it ?(make use of the nutrients that are still in tact)

Is milk natural?  Is it natural for a mammal that did not gestate to lactate?

(MORE QUESTIONS THAN ANSWERS) and the more I find out the less I know. …To quote Johnny Nash.


• An estimated 33% of Americans are seriously lactose intolerant. The number is significantly higher among African-American, Jewish, Mexican-American, and Native American adults.  In numbers that is around 40 million adults.

• A higher percentage of children can tolerate lactose, because the enzyme lactase which helps to digest lactose is produced as a baby while a child is expected to be digesting milk. The lactase activity decreases and is practically non-existent by time a child reaches 5 years of age. Unless you continually consumes large amounts of cow’s milk and your body learned to accommodate it.

• Milk is not the best source of calcium. Calcium can only be absorbed with the right amount of magnesium and Vitamin D, which more than likely cannot survive the pasteurization process.

• Green leafy vegetables contain more absorbable calcium than milk. (Isn’t that where the cow gets its calcium from?

• The healthy food myth concerning milk has long been shattered. Medical research is everywhere proving that milk causes or contributes to  nearly 2 dozen diseases in children and adults

• Allergic reactions are traced to cow’s milk 60% of the time. Asthma, nasal congestion.. skinrash, and chest infections can all have their root in consuming cow’s milk.

• The high fat content of cow’s milk, contributes to heart and circulatory problems. This is further compounded by the process of homogenization. This process break down the fat in milk to finer particles allowing them to enter the blood stream more efficiently.

• Cow’s milk has 20 times as much protein (casein) as human breast milk. This is more difficult to digest, and weakens the immune system.

Is anyone paying attention to the fact that so many young children are allergic to everything under the sun? I am not saying it is cow’s milk. I’m saying it is worth consideration. I know if I had a baby what I would not feed it.




Consider that:

• Modern day milk is infused with anti-biotics, hormones and steroids, designed to keep cows alive, disease-free (not well) and lactating.

• Pasteurization alters the proteins in the milk making already difficult proteins more difficult to digest. It also kills some nutrients found in raw milk

• Dairy products form a lot of mucous. If you call it pus, inflammation, or an “..itis” it’s all the same. Asthma, sinusitis, dermatitis, eczema and hay fever, candidiasis, fibroids, PMS, reproductive system problems, headaches, migraines and bowel disorders, are all associated with inflammation in the body, and cow’s milk may be the culprit.

• Cow’s milk which cannot be properly digested causes bloating, stomach cramps, flatulence, respiratory problems and worsen arthritic conditions.

  • There is sufficient evidence to suggest that most cow’s milk has measurable quantities of herbicides, pesticides, and dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics blood, pus, feces, bacteria and viruses.


rBGH (Recombinant Bovine Growth Hormone): This un-natural hormone (genetically modified) is injected into cows to make them produce more milk. It has been linked to breast, colon and prostate cancer.

MASTITIS…     In non-dairy farmer language, this is simply infected udders. If you were ever a breast feeding mother, you can relate to what happens to those nipples from constant manipulation. I can remember having to switch breasts or gently remove it from being nursed when it became uncomfortable. Imagine having all four breasts mechanically pumped while restrained. Remember when cows used to be able to kick over the bucket? Can you imagine why? Imagine you are a cow mechanically abused on a daily basis. If it used to be so irritating being milked by human hands, imagine the emotional stress and physical agony of hooked up to machines. No wonder the cow’s got angry and kicked. It was all over with one kick. I imagine that is where the term “kicking the bucket” came from. and subsequently the reference to the  “bucket list”.

Infected udders are responsible for about 322 million cells of pus per glass of milk.

This forms infections, which creates pus. (thus the need for constant anti-biotics)and ointments that are laden with chemicals.

It is estimated that an average farm raised dairy cow is laden with about 85 drugs  . The regulations only require that they be tested for 4 of those.

These physical and nutritional conditions under which cows are raised, also stresses the cows, and this calls for regular infusions of pituitary, hypothalamic, and thyroid hormones.

CAUSES INFECTIONS which are treated with chemicals

CAUSES INFECTIONS which are treated with chemicals


So now you take that pus infected, hormone ridden, chemically infused milk, and dehydrate it and turn the high fat content into various products. You are also concentrating all the hormones, antibiotics pesticides, and steroids. It takes ten pounds of milk to make one pound of cheese, so each bite of cheese contains ten times of everything as a sip of milk.

If you have any reason to concern yourself with this topic research the death rates, gastrointestinal problems and respiratory infections of babies who are fed cow’s milk as opposed to those fed mother’s milk.

One commentator describes it this way, “Cow’s milk is an unhealthy fluid from diseased animals that contains a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it.”




Additionally, most green leafy vegetables and some nuts such as almonds, spinach, chard, collards, broccoli, sesame seeds, sprouted sunflower seeds, etc. are also great sources of calcium. The calcium content of these foods exceed that in milk by volume, and many others compare favorably.

BONUS> Watch this video from Dr. Mark Hyman.


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