Got Milk? Or Maybe Not!

Modern feeding methods substitute high-protein, soy-based feeds for fresh green
grass and breeding methods to produce cows with abnormally large pituitary glands
so that they produce three times more milk than the old fashioned scrub cow.
These cows need antibiotics to keep them well. The pasteurization destroys many
valuable enzymes in the milk that are needed to aid digestion. The human pancreas
is not always able to produce these enzymes, which will over-stress the pancreas
and can lead to diabetes and other diseases.

Recombinant Bovine Growth Hormone (rBGH) is a genetically engineered, potent variant of the natural growth hormone produced by cows. Injection of this hormone forces cows to increase their milk production by about 10 percent. rBGH makes cows sick. Monsanto has been forced to admit to about 20 toxic effects, including mastitis, on its Posilac label. The following are other attributes of rBGH milk:

• It is contaminated by abnormally high pus levels, due to the mastitis commonly induced by rBGH, and antibiotics used to treat the mastitis.

• It is chemically and nutritionally different than natural milk. rBGH milk is contaminated with rBGH, traces of which are absorbed through the gut. rBGH milk is supercharged with high levels of a natural growth factor (IGF-1), which is readily absorbed through the gut. Excess levels of IGF-1 have been incriminated as a cause of breast, colon and prostate cancers. IGF-1 blocks natural defense mechanisms against early submicroscopic cancers. Some researchers and "experts" suggest that IGF-1 from outside sources cannot be absorbed because the digestive enzymes destroy it while it’s in the GI tract. In 1999, the American Dietetic Association published research demonstrating that people who consumed three servings of milk daily had a 10 percent higher serum IGF-1 level and almost a 10 percent lower level IGF Binding Protein 4 (IGBP-4) than those drinking less than 1-1/2 servings.

The following are the results of studies on the consumption of milk:

• Constipation – A double-blind trial published in the New England Journal of Medicine (1998) found that chronic constipation among infants and problems associated with it were triggered by intolerance to cows’ milk in two-thirds of the infants studied. Symptoms disappeared in most infants when cows’ milk was removed from their diet.

• Immunization to Insulin – Cow’s milk feeding is an environmental trigger of immunity to insulin in infancy that may explain the epidemiological link between the risk of type 1 diabetes and early exposure to cow’s milk formulas, according to a study in Diabetes magazine (Vol. 48, Issue 7).

• Serum Insulin and Insulin Resistance – A study reported in the European Journal of Clinical Nutrition (March 2005) showed that high intakes of milk, but not meat, increase serum insulin and insulin resistance in 8-year-old boys.

• Breast, Ovarian and Corpus Uteri Cancers – The continued increase in incidence of some hormone-related cancers worldwide is of great concern. Although estrogen-like substances in the environment were blamed for this increase, the possible role of estrogens from food has not been widely discussed. Cows’ milk contains a considerable quantity of estrogens. When we name cows’ milk as one of the important routes of human exposure to estrogens, the general response of Western people is that "man has been drinking cows’ milk for around 2,000 years without apparent harm." However, the milk that we are now consuming is quite different from that consumed 100 years ago. Modern dairy cows are usually pregnant and continue to lactate during the latter half of pregnancy, when the concentration of estrogens in blood, and hence in milk, increases. The correlation of incidence and mortality rates with environmental variables in worldwide countries provides useful clues to the etiology of cancer. Among dietary risk factors, we are most concerned with milk and dairy products, because the milk we drink today is produced from pregnant cows, in which estrogen and progesterone levels are markedly elevated (Medical Hypotheses magazine, August 24, 2005).

• Testicular Germ Cell Cancer – Results of a November 2006 case control study, published in Cancer Epidemiology Biomarkers & Prevention (November 2006) suggest that milk fat and/or galactose (a milk sugar) may explain the association between milk and dairy product consumption and seminomatous testicular cancer.

• Colon Cancer Risk Triples – High childhood total dairy intake was associated with a near-tripling in the odds of colorectal cancer in adulthood, as reported in the American Journal of Clinical Nutrition (December 2007).

• Ovarian Cancer – Women who consume dairy products on a regular basis have triple the risk of ovarian cancer than other women, reported The Lancet (1989). In an evaluation of 80,326 women, women who consumed one or more servings of dairy per day had a 44 percent greater risk for all types of invasive ovarian cancer, compared with those who ate the lowest amount (three or fewer servings monthly), noted the American Journal of Epidemiology (1999).

• Lymphoma – The British Medical Journal noted in March 1990 that in Norway, 1,422 individuals were followed for 11 1/2 years. Those drinking two or more glasses of milk per day had 3.5 times the incidence of cancer of the lymphatic organs.

• Prostate Cancer – High consumption of dairy products was associated with a 50 percent increased risk of prostate cancer, reported Cancer Causes Control (December 1998). "At least 16 research studies now link milk consumption to prostate cancer, and milk fat is also linked to heart disease," noted Neal D. Barnard, M.D.

• Squamous Cell Carcinoma – The International Journal of Cancer (October 15, 2006) reported that dairy increases the risk of squamous cell carcinoma in those with history of skin cancer.

• Parkinson’s disease – The American Journal of Epidemiology (2007) noted that dairy product consumption was positively associated with risk of Parkinson’s disease.

We believe this is pretty convincing evidence that one should seriously consider eliminating dairy from their diet. Of course, you’re probably wondering, "What about my calcium?" Don’t worry! I will answer that question in next month’s edition of Edge Life.

following are milk substitutes:

1 cup of milk = 1 cup of Almond Milk, Rice Milk,
Oat Milk
1 cup of buttermilk
= 1 cup minus 1 tbs. of rice milk or almond milk, plus 1 tbs. lemon juice.
Let sit for a few minutes.
1 tbs. of butter = 1 tbs. sunflower
oil or Earth Balance Spread
Creamy Dressing:
Mix mayonnaise with your favorite vinaigrette
Heavy Cream: 1 tbs.
Tahini dissolved in 1/4 cup water (this will not whip).

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Dr. Shannon O'Keefe is a graduate of Northwestern College of Chiropractic. She is certified by the Institute for Functional Medicine and is a practicing member of the American Chiropractic Association. She has 18 years experience in the Chiropractic and Functional Medicine field and has completed her Diplomat degree in Clinical Nutrition. An article she authored will be published in the April 2008 issue of Nutritional Perspectives: Journal on the Council of Nutrition of American Chiropractic Association for her research on bacterial and parasitic infections as it relates to disease. She co-owns and operates O'Keefe/Matz Chiropractic Clinic in St. Paul, specializing in treating patients with complex and challenging health issues including Depression, Diabetes, Rheumatoid arthritis, cholesterol and heart disease, M.S., Autism, Allergies, Heavy Metal Toxicity and Skin disorders. Visit or call 651.292.8072. Copyright



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