Read 36 times since Wednesday, October 26, 2011
Science has shown that the ninety-five percent of the population actually does not have the stomach to digest cow's milk. So that is one out of every twenty, but I'm sure you are disagreeing with this right now.
Everybody can digest it to different extents some better than others and one out of twenty have no trouble whatsoever. Why is it so hard for people to break down Mother Nature's perfect food source?
Well when we are babies we are developing very fast so our bodies can actually use all the fifty plus hormones that are found in milk, but as we age the added hormones are going to be more of a hindrance than a benefit. Then again we aren't cows so maybe if we were then their milk may be better for us, but for now those fifty-nine hormones only screw with our anatomy.
The hormones are not even what make digestion a problem that is actually the compressed lactose, fats and cholesterol. People say that excessive milk consumption may be directly linked to heart disease.
When the organization PETA (people for the ethical treatment of animals) tested cow milk, the kind that is sold in grocery stores, they found trace amounts of blood, pus, feces, many bacteria and harmful viruses as well. Perhaps milk could be healthy if the cows were healthier; but as of now it is such a mass produced procedure these cows often are infected with infection as they are being milked.
You don't want to share a drink with someone when they have a flue, so why on earth would you drink milk from a cow that has a disease. Even after all the straining and cleaning, the milk still had 200 times the safe amount of herbicides, pesticides and dioxins.
Medical studies have shown IGF-1 one to be the leading cause to colon, breast and prostate cancer. They call this the "fuel cell".
You might recognize IGF-1 by another name, insulin. As it turns out cows and humans both produce the same type of insulin.
The only problem is when people have excessive amounts of insulin, as these studies have shown, they are liable to get cancer. Other ailments include diabetes and malignant neoplasms.
Don't worry, at least they clean this milk. Usually milk is pasteurized at least twice before it gets to your table at around 162 Fahrenheit for around 10-15 minutes.
Funny thing is, if you want to sanitize water you are told to boil it at 212 degrees Fahrenheit. When I look at water, I think there is probably a lot less chance of bacteria propagating inside the liquid.
So only boiling the milk at 162... well there is a tremendous disparity there compared to water. Destry Masterson is a health and nutrition expert. She publishes articles for http://www.foodinsurance.com and recommends them for food storage.
Contact Info:
Destry Masterson - MyOnlineArticleWriting@gmail.com - Twitter: @DestryMasterson
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