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Do you like milk?

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Does anyone see a mammalian adult in nature, sucking his mother? The answer is obvious.

Is the milk is good food for your child?

There is no doubt that breastfeeding is best for babies, especially when the mother eats properly. The content of nutrients in breast milk is optimal for the infant. One of its major components, are unsaturated fatty acids, omega 3.6, 9, necessary for intellectual development. In breast milk there are large amounts of lactose (milk sugar), which reaches the large intestine, creating a suitable environment for the beneficial lactic acid bacteria. They are responsible not only for well-functioning colon but the health of the whole organism.

A fundamental difference between human milk and cow is a large protein - casein in the latter. Cow's milk getting to the human stomach, under the influence of gastric acid cuts to form something that resembles cottage cheese. Casein contained in milk is distributed in the body by means of an enzyme - rennet, a milk sugar by the enzyme - laktazie. Child 1 - 2 years already has fingernails and hair, and his demand for casein is very small.From that moment the child stops the digestive system of producing rennet and milk for the body becomes a product ciężkostrawnym. In the large intestine instead of fermented milk - the acid arise decay, which causes the body samozatruwanie weak, abnormal bowel microflora and its degeneration. Artificial milk does not possess, biological information, which is present in breast milk. For this reason, the child is still hungry and is constantly fed.

 

Children under six months old should not be given cow's milk because their digestive system and immune are too immature to deal with the underlying complex of protein molecules. The effect of feeding young children with cow's milk allergy is, which is often associated with diabetes in childhood and adolescence. As a result of allergies to the formation of a protein present in cow's milk comes to cross-react with the same protein molecule in the pancreas and destroy the pancreatic islet cells (Largenhansa) producing insulin. Symptoms of allergies to cow's proteins are: constipation alternating diarrhea with stools, vomiting, persistent colic, flatulence, eczema skin (eczema), persistent runny nose, hives, bronchitis, bronchial asthma and insomnia. Please look at children aged 2 - 5 years. They are still under the nose of mucous secretions as a result of excess consumption of protein and starch. Artificially fed children have completely destroyed the immune system. They are prone to all kinds of infections, is still suffering from colds, rhinitis, tonsillitis, pneumonia, etc. In most cases these are potential adults suffer from allergies.

Many pediatricians, including I, believe that not only do not give your child cow's milk, but it should not be used at all.

Nobody disputes the fact that non-pasteurized milk that is to say only, straight from the cow, "contains a lot of good calcium. But it is more in the nuts, cabbage, carrots, beets. It is interesting that in these vegetables is in perfect proportion with the other minerals and thus is in the form of easily absorbable by the body. milk fats are digested in 20% and for example, sunflower seeds and nuts at 80%. Another myth is the belief that nursing women should drink milk to make it up. This is clearly nonsense . All the necessary ingredients to produce the milk can be found in foods of plant and animal, provided that the woman eat in a rational way. Please note that cow's milk is for calves and is very different from human milk proteins in type and quantity, content of phosphorus, calcium, iron and essential fatty acids.

What are fecal and stones of which are formed

Given the overall population of people - 20% have a fast metabolism of the remaining 80% free. The body of those who have a fast metabolism produce enough enzymes to digest milk. Virtually until the ripe old age rarely suffer from physical discomfort associated with digestion. During the discussion about whether to drink milk and consume its products or not, that is why I meet with differing opinions. Most of the casein in the process of digestion is excreted out in a natural way, but some settles on the walls of the intestine to form the so-called. fecal stones. They are the consistency of rubber, binding to the wall of the colon cholesterolowymi bonds. Virtually fuse with the wall of the intestine on the course of time form its cast. Light of the colon is getting smaller, and therefore old people often give the stool with a circumference of a pencil. The stones also included fecal residue is digested another food parasites. Casein is used as feedstock for the production of organic glue, and it is used in the manufacture of fillers for hard plastics. Mechanical pressure on the stone wall of the colon leads to the so-called venous stasis.portal circulation. Figuratively speaking, they swell with blood veins to form hemorrhoids. Venous congestion of the liver and all other organs within the abdomen contributes to the dysfunction of these organs. When the patient reported pain, liver is how often I ask defecates, which reflects the consistency of stool and that also suffers from the disease in other organs.Whether within the same stone fecal fermentation process takes place.Releasing a toxin to poison the whole body but they have an outstanding affinity for the central nervous system. Present with depression, it may, a feeling of constant fatigue, reluctance to engage in any creative activity.Deposits can be a casein binder of kidney stones, tapetują blood vessels, leaving a periarticular soft tissue deformation and cause them severe pain.We also know that the bacterial flora of the colon involved in the formation of vitamins, especially B group, and just turning the intestine in the absorption of water during the formation of stools. This begs the conclusion that we suffer a major deficiency of vitamin B complex, and our body is saturated with toxins wchłaniającymi with the water (in addition, please read the article - Gilmore bacteria).

 

The role of calcium in the body in light of news about milk

In nature, calcium is present in two forms. ,, Good "calcium which is an organic, easily absorbed by the bones, located in vegetables and fruits and especially in the skin, in a freshly prepared juices, eggs, nuts, honey, bran, fresh cow's milk and goat." Bad "calcium, inorganic difficult for the bone is absorbed in all products purified (refined), which is also in cow's milk pasteurized. Pech lies in the fact that this evil is not absorbed calcium to the bones but soft tissues (tendons, fascia between periarticular), causing inflammation of joints, tapetując from the inside walls of blood contributing to the accelerated process of atherosclerosis. diagrams studying graphic hair elemental analysis meet very often exceeded even fifteen times the calcium content in the body in the presence of advanced osteoporosis. The body is about 1200 grams of calcium with 99% located in bone . The bone tissue is the scaffolding for our body and at the same time warehouse from which the body draws calcium and phosphorus, if its too low in foods. The content of his blood is always constant, even at the last stage of osteoporosis or osteoporosis. It is a defensive reaction body. In the case of the deficit is heavily drawn from the bones. It is a continuous process and the substance of bone mass begins to decrease. We are aware that highly processed products including milk, meat, sugar and its products, animal fats in the digestive provide the body with large amounts of harmful organic acids. This is the acid, lactate, and urinary szczawianowy. calcium salts neutralize these acids, protecting the body against food poisoning. In the case of low food supply in the body goes back to the reservoir in the bones. If it's all added up together it becomes obvious why most people suffer from tooth decay and osteoporosis. This raises the further question: why would increase the amount of illness caused by milk, and then fight for their reduction? It seems to me that to maintain that the status quo "to decide the money industry lobbyDairy and blissful ignorance of doctors.

 

Is the process hogonizacji and pasteurization of milk may have an impact on our health?

a. the role of homocysteine ??in the body

In the nineties (Bolton, Smith and Woodward) studied a group of 8000 people aged 40 - 59 years for correlation with coronary heart disease diet. It was found that the strongest predictor miażdżycorodnym is lactose (milk sugar). At the same time, Selly noted that the vascular changes responsible powstawianie excess calcium in the diet of the population of Western Europe. Mature atherosclerotic plaques are rich in calcium. Ganoong demonstrated that lactose enhances its absorption in the gastrointestinal tract and Segaall stressed its strong atherogenic effect. Among the surveyed population consumed the most milk Finns. In Finland, most deaths were caused by coronary artery disease. Japanese, Filipinos and Thais, whose diet contains trace amounts of milk, rarely die because of this. Made in recent epidemiological studies in 11 countries in men between 40 and 50 years of age, showed a strong association between mortality from heart disease and the concentration of an enzyme called homocysteine. Increased its concentration in blood is associated with impaired metabolism of the amino acid methionine. A rich source of methionine is just milk. A common cause of these disorders, except in cases of genetic origin, is inadequate supply of B vitamins, which is too little of the milk. Homocysteine ??is toxic to the inner membrane of the vessel, causing disturbances in the secretion of nitric oxide - the main factor responsible for broadening the light of the arteries. Whether through an extremely complex biochemical mechanisms leads to disseminated intravascular coagulation of blood, contributing to an increased risk for blockages in the coronary arteries, and more.Hypothyroidism, even small, often occurring in our country, leading to increased risk of morbidity from coronary heart disease. For years, thyroid hormone deficiency has been associated with increased levels of faction, the bad cholesterol - LDL and triglyceride levels. Recently also showed elevated levels of homocysteine. In 1937 appeared on the market in the U.S. homogenized milk.

 

b. the effect of xanthine oxidase in atherosclerosis

The process of homogenization is in the production of a unified, stable mixture of the components do not mix with each other under normal conditions, by mechanical means (Proverbs OWN Encyclopedia). In short, this involves a macromolecular protein fragmenting into smaller pieces of it and create a homogeneous mixture of chopped balls of fat. The aim is to improve the flavor of milk and milk products. Secreted by the cow with the milk enzyme xanthine oxidase, a large molecule and after ingestion of raw milk is eliminated from the body with the faeces. When the milk is subjected to a process of homogenization, xanthine oxidase molecules are much smaller, so many of them will be absorbed from the gastrointestinal tract into the blood. Donald Ross and his colleagues were the first published work in which he drew attention to the presence of atherosclerotic lesions of xanthine oxidase derived from cow's milk. They found increased activity in most of the altered atherosclerotic arterial vessels. According to the authors contributes to the inflammation of blood vessels. It was the introduction of technology homogenized milk contributed to a significant increase in mortality from heart attacks. Xanthine oxidase may contribute to coronary artery stenosis due to their shrinkage, which in turn can cause formation of blood clots and stroke. Fermented dairy products are significantly different from other dairy products in terms of their effect on blood cholesterol levels.

 

A few words about the yogurt and kefir fillers

The presence of bacterial colonies from the group of Lactobacillus acidophilus and Bifidobacterium biphigus in kefirze, yogurt, helps the fermentation process is not digested fragments of carbohydrates. Therefore, in our diets can include only small amounts of naturally fermented yogurt but do not contain simple sugars - glucose, fructose and complex disaccharides - sucrose, or ordinary sugar and fruit load. Our market is a widespread sales of yogurt, kefir, quark, where the 1 / 4 - 1 / 3 the volume of sugar is produced from cellulose (fiber) called carboxymethylcellulose, dwukarboksymetyloceluloza, hydroxymethylcellulose. In order to improve the flavor is added to sweet fruit. Fresh fruit would cause an immediate process of fermentation of dairy products associated with the presence of their natural enzymes in digestion. I can only guess at what these fruits are,, sterilized. "Meanwhile, in situations where we suspect an increased concentration of homocysteine, must also be given folic acid and vitamin B6 and B12.

In bioenergetics, there is a theory that every food product contains the information on the conditions of their emergence and change, which it is subject. Wise Yogis in order to prevent the universal consumption of meat and milk, made sacred cow. The global charity, Americans gratified homogenizatami dairy poor Third World countries. Throughout this action was accompanied by wide publicity about the benefits of drinking milk.Consider, carefully in our TV advertising. Do you really milk producers are not aware of health risks resulting from consumption of milk products homogenized? Why does the medical community, nutritionists look at this phenomenon passively? One can only guess.

In light of this information, which I posted here, dear reader, think about whether you really like milk?

Do you like milk?
 

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