Health
Not much is ready to be posted
yet, but I will give you my
treatise on milk to ponder while
you wait. Enjoy.
-Adam.
Not much is ready to be posted
yet, but I will give you my
treatise on milk to ponder while
you wait. Enjoy.
-Adam.
This may be helpful. It's not thoroughly sourced, but with a little time and some digging, it can be.
Milk:
In short, the best milk will conform to the following criteria:
It will be, Whole, Organic, Grass-Fed, Low Temperature Pasteurized, and Un-Homogenized, without ever being irradiated or
"fortified/enriched" with added "nutrients" (vitamins, minerals, etc.)
Allow me to explain:
Whole:
The highest concentration of nutrients from the cow's diet and lifestyle eventually wind up in the cream of the milk. The most important,
healing nutrients such as Vitamin A, Vitamin D, Omega-3 Fatty acids (containing the prized Docosahexanoic Acid, highly valued for it's
beneficial effect on cognative function), and Conjugated Linoleic Acid (converted from the chlorophyll in grass), are all present in a balanced
and synergistic ratio. Containing 9 calories per gram, it is a long burning fuel that delivers the comfort and warmth, particularly through the
Autumn and Winter seasons, that only saturated animal fats can provide with minimal digestion. Saturated fat is of particular use to males who
wish to keep producing testosterone and stay virile well through their latter years. Also present in the cream is the controversial dietary
component -cholesterol, which in spite of it's reputation is an essential vehicle that carries oxygen to the cells.
Organic:
The term "organic" pertaining to the production of milk, refers to the practice of raising the cow without steroids, antibiotics, growth
hormones (rBST [recumbant bovine somatotropin], and rBGH [recumbant bovine growth hormone] only skim the surface), rendered animal
by-products, or genetically modified (GMO) feed. Given what we know about the cream, all of those components/contaminants will surely wind
up in there in significant concentrations. Be sure that the entire bottle of milk will be contaminated however, so as not to try to solve the
problem by purchasing skim milk. For a detailed disclosure of each contaminant, see
Grass-Fed:
Cows, being ruminants, are designed by our creator to eat grass -plain and simple, and lots of it. Their stomachs, containing four
"compartments" are paramount at extracting every last bit of nutrition from each single blade, and transferring a great deal of it to the cream
of their milk, providing unsurpassed fuel for their growing calves. Cows that are "force-fed" grain, yes, even organic grain, are living in
opposition to nature. As a result, their bodies naturally become stressed, releasing adrenaline and cortisol. These endotoxins permeate every
cell, and of course, wind up in their milk. To clear up what I mean when I use the term "force-fed" I will simply state the following:
since cows would never actually elect to eat grain as their digestive systems are not designed for it, all grain that is fed to cows is essentially
"force-fed". Some of the forcing is less violent, restrictive and oppressive than let's say at a large factory farm however, but forcing is still
forcing.
Low Temperature Pasteurized:
I am aware of the growing "raw-milk-only movement", and of course, drinking milk in it's most unadulterated state would be ideal. We do, at
this point, live on planet earth, where the human race has made everything anything but ideal, and our bodies are not as capable as those of
baby calves at destroying every micron of vermin that could be passed along through the udder. As a result, we are unfortunately vulnerable
to a multitude of destructive pathogens that could wreak havok on our bodies, and do irrepairable damage to our health.This is particularly
true when dealing with organic milk, which in it's very nature does not have any safeguards against parasites, bacteria, or viruses. The only
way in this case to be safe, is to heat the milk. This is not a new process/discovery, nor was it invented by Henri Pasteur. In ages past, life was
simpler; if someone on the farm got sick, you just needed to check the usual suspects: the cow, the chickens, the vegetables, etc. It wasn't
difficult to figure out through some trail and error that sickness was at times coming by way of the milk. After boiling it, villagers started to
realize that certain tragic ailments were being averted and what we now call "Pasteurization" was born. In modern times, with our laboratories
and the like, we can be a bit more precise. For instance, milk heated to 145F and kept there for a time, is just as effective at eradicating
pathogens as boiling it for a short time. The advantage is that much less denaturing occurs, and at most, you lose some lecithin. Lecithin is
easily supplemented and I would recommend that it is, considering it is one of the most important components that is routinely lost through
the cooking of food. If you do drink boiled milk though, it is not the end of the world (standard Pasteurization is essentially the act of boiling
the milk). As a matter of fact, it can be used in conjunction with other natural means in a protocol to combat fever inducing illnesses. The worst
however, would be Ultra-Pasteurized or UHT (Ultra-High Temperature) Pasteurized milk, as it goes far beyond overkill and denatures the very
substance you are seeking for sustainance. In short, it becomes damaged to the point where your cells can utilize very little (if any) of it. It is
this process which irrevocably destroys the lactase (the enzyme which is reponsible for digesting lactose).
Un-Homogenized:
Fat, particularly saturated fat is all too commonly villified by those miscreants who now control our modern medical establishment. It is not
completely their fault however, as the common person wants everything particularly information pre-digested and reduced to a sound bite.
They don't want responsibility, restriction or too many conditions pertaining to how or when to use something, eat something, or do
something. So, advertising and modern medicine (on a non-critical level) provides periodic scapegoats and gold mines -Saturated Fat! CoQ10!
You get the idea. What does this have to do with Homogenization? Everything:
Fat is not the enemy here. In this case, size matters. When you consume "cream-top" milk, you are ingesting the fat in savory, sweet clusters.
These clusters are recognized as they are processed through the liver and the gallbladder then receives the signal to produce bile.
Bile is the serum responsible for breaking down fat and making it available to the body for nourishment. When milk is homogenized, the fat
is broken up into tiny particles that become permanently suspended in the caseine micelle (liquid). This process gives the standard milk of our
time a paint-like consistency. Worse however, is the problems it creates for our digestive system. The homogenized fat particles are too small
for our liver to process which allows the greater sum of them to go undetected. As a result, the gallbladdder is not prompted to produce a
significant amount of bile and most of that fat goes undigested. Where does it wind up? Thrown as a waste product into cellulite, present in
the intestines as a sludge known as mucoid plaque, and the saturated portion, along with the cholesterol, gets linked up with those
"heart-healthy", doctor-recommended, unsaturated vegetable oils in your bloodstream which then get caught on the calcium deposits in your
arteries, leading to arteriosclerosis and heart disease. But you can always simplify that and blame "fat".
Irradiation:
To discover the effects that radiation has on all things living, one needn't look to far. Milk, along with many other foods available today are
treated with "safe levels" of cell-mutating radiation. Radiation does damage to the very DNA of the milk, making it an unrecognizable
substance to the body. Since we consume food to nourish our cells and cells are always reproducing and making repairs, it's safe to assume
that if you supply them with a mutated form of what they are expecting, errors in the code will be interpreted as correct information. In short,
your cells will repair themselves and reproduce incorrectly. There is a name for an overgrowth of mutated cells. It's called Cancer.
Fortified (Vitamins A&D Added):
What is vitamin A, or Vitamin D for that matter, and why is it added to milk? Vitamin A Palmitate is a synthetic form of Vitamin A. Ergocalciferol,
or Vitamin D2, is also a synthetic substance, formed when cholesterol is irradiated. Both of these faux vitamins are not entirely compatible with
the human body (why would they be?) and the larger portion of them are stored as toxic waste in cellulite deposits.
How to Get the Most out of Your Milk:
Drinking milk as part of a balanced diet (another subject entirely) is the best way to go. In order for the cholesterol and saturated fat to be
utilized to it's full potential, drink unhomogenized milk and supplement with lecithin. Hey, a nice quart of heavy cream even goes down just
right on a long winter hike coupled with a nice dive into a frozen lake. The calcium in milk needs Vitamin D3, Strontium (taken some 4 hours
later) and menaquinone-7, known as MK-7 or natural Vitamin K2 to be directed away from arteries and deposited into your bones. These
nutrients can be found in abundance in roots, leafy greens, and sprouted nuts. So, like anything, milk goes best with a balanced diet. Since
milk contains the naturally ocurring sleep hormone Melatonin, I recommend drinking it after a nice evening training session for maximum
results and biorhythmic compatibility.
Cheese:
Cheese made from the same milk can be a godsend -so long as Sodium Chloride, Animal Rennet, Streptococcus Thermophilus
(http://www.google.com/search?sourceid=navclient&ie=UTF-8&rlz=1T4IRFA_enUS302US302&q=Jordan+Rubin+Thermophilus), and MAP
(Mycobacterium Avium Paratuberculosis) can be avoided. This sounds easier than one might think. Normally even organic companies
purchase "cultures" from a private company. These bags more often than not contain some sort of questionable, not to mention man-made
bacteria. Sodium Chloride, or table salt, creates an acidic environment in the body. Grey Celtic Sea Salt, or even better, Himalayan Pink Crystal
Salt
(http://webcache.googleusercontent.com/search?q=cache:jXGUKn13op4J:www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-b
enefits/+himalayan+pink+salt+health+benefits&cd=1&hl=en&ct=clnk&gl=us), contains 84 trace minerals so it needn't rob a thing from your
bones. Voila! Healthful, wholesome cheese. Also, in the case of cheese, using unpasteurized milk becomes possible so long as it's aged
properly, over 60 days. A fine cheese company is L'Ancetre, out of Canada. They start with raw proper milk as previously discussed, age it for
60 days, use vegetable rennet where applicable, and season it with sea salt. I would avoid their Mozzerrella and Feta though, as it contains
S.Thermophilus (unlike the rest of their product line).
Milk:
In short, the best milk will conform to the following criteria:
It will be, Whole, Organic, Grass-Fed, Low Temperature Pasteurized, and Un-Homogenized, without ever being irradiated or
"fortified/enriched" with added "nutrients" (vitamins, minerals, etc.)
Allow me to explain:
Whole:
The highest concentration of nutrients from the cow's diet and lifestyle eventually wind up in the cream of the milk. The most important,
healing nutrients such as Vitamin A, Vitamin D, Omega-3 Fatty acids (containing the prized Docosahexanoic Acid, highly valued for it's
beneficial effect on cognative function), and Conjugated Linoleic Acid (converted from the chlorophyll in grass), are all present in a balanced
and synergistic ratio. Containing 9 calories per gram, it is a long burning fuel that delivers the comfort and warmth, particularly through the
Autumn and Winter seasons, that only saturated animal fats can provide with minimal digestion. Saturated fat is of particular use to males who
wish to keep producing testosterone and stay virile well through their latter years. Also present in the cream is the controversial dietary
component -cholesterol, which in spite of it's reputation is an essential vehicle that carries oxygen to the cells.
Organic:
The term "organic" pertaining to the production of milk, refers to the practice of raising the cow without steroids, antibiotics, growth
hormones (rBST [recumbant bovine somatotropin], and rBGH [recumbant bovine growth hormone] only skim the surface), rendered animal
by-products, or genetically modified (GMO) feed. Given what we know about the cream, all of those components/contaminants will surely wind
up in there in significant concentrations. Be sure that the entire bottle of milk will be contaminated however, so as not to try to solve the
problem by purchasing skim milk. For a detailed disclosure of each contaminant, see
Grass-Fed:
Cows, being ruminants, are designed by our creator to eat grass -plain and simple, and lots of it. Their stomachs, containing four
"compartments" are paramount at extracting every last bit of nutrition from each single blade, and transferring a great deal of it to the cream
of their milk, providing unsurpassed fuel for their growing calves. Cows that are "force-fed" grain, yes, even organic grain, are living in
opposition to nature. As a result, their bodies naturally become stressed, releasing adrenaline and cortisol. These endotoxins permeate every
cell, and of course, wind up in their milk. To clear up what I mean when I use the term "force-fed" I will simply state the following:
since cows would never actually elect to eat grain as their digestive systems are not designed for it, all grain that is fed to cows is essentially
"force-fed". Some of the forcing is less violent, restrictive and oppressive than let's say at a large factory farm however, but forcing is still
forcing.
Low Temperature Pasteurized:
I am aware of the growing "raw-milk-only movement", and of course, drinking milk in it's most unadulterated state would be ideal. We do, at
this point, live on planet earth, where the human race has made everything anything but ideal, and our bodies are not as capable as those of
baby calves at destroying every micron of vermin that could be passed along through the udder. As a result, we are unfortunately vulnerable
to a multitude of destructive pathogens that could wreak havok on our bodies, and do irrepairable damage to our health.This is particularly
true when dealing with organic milk, which in it's very nature does not have any safeguards against parasites, bacteria, or viruses. The only
way in this case to be safe, is to heat the milk. This is not a new process/discovery, nor was it invented by Henri Pasteur. In ages past, life was
simpler; if someone on the farm got sick, you just needed to check the usual suspects: the cow, the chickens, the vegetables, etc. It wasn't
difficult to figure out through some trail and error that sickness was at times coming by way of the milk. After boiling it, villagers started to
realize that certain tragic ailments were being averted and what we now call "Pasteurization" was born. In modern times, with our laboratories
and the like, we can be a bit more precise. For instance, milk heated to 145F and kept there for a time, is just as effective at eradicating
pathogens as boiling it for a short time. The advantage is that much less denaturing occurs, and at most, you lose some lecithin. Lecithin is
easily supplemented and I would recommend that it is, considering it is one of the most important components that is routinely lost through
the cooking of food. If you do drink boiled milk though, it is not the end of the world (standard Pasteurization is essentially the act of boiling
the milk). As a matter of fact, it can be used in conjunction with other natural means in a protocol to combat fever inducing illnesses. The worst
however, would be Ultra-Pasteurized or UHT (Ultra-High Temperature) Pasteurized milk, as it goes far beyond overkill and denatures the very
substance you are seeking for sustainance. In short, it becomes damaged to the point where your cells can utilize very little (if any) of it. It is
this process which irrevocably destroys the lactase (the enzyme which is reponsible for digesting lactose).
Un-Homogenized:
Fat, particularly saturated fat is all too commonly villified by those miscreants who now control our modern medical establishment. It is not
completely their fault however, as the common person wants everything particularly information pre-digested and reduced to a sound bite.
They don't want responsibility, restriction or too many conditions pertaining to how or when to use something, eat something, or do
something. So, advertising and modern medicine (on a non-critical level) provides periodic scapegoats and gold mines -Saturated Fat! CoQ10!
You get the idea. What does this have to do with Homogenization? Everything:
Fat is not the enemy here. In this case, size matters. When you consume "cream-top" milk, you are ingesting the fat in savory, sweet clusters.
These clusters are recognized as they are processed through the liver and the gallbladder then receives the signal to produce bile.
Bile is the serum responsible for breaking down fat and making it available to the body for nourishment. When milk is homogenized, the fat
is broken up into tiny particles that become permanently suspended in the caseine micelle (liquid). This process gives the standard milk of our
time a paint-like consistency. Worse however, is the problems it creates for our digestive system. The homogenized fat particles are too small
for our liver to process which allows the greater sum of them to go undetected. As a result, the gallbladdder is not prompted to produce a
significant amount of bile and most of that fat goes undigested. Where does it wind up? Thrown as a waste product into cellulite, present in
the intestines as a sludge known as mucoid plaque, and the saturated portion, along with the cholesterol, gets linked up with those
"heart-healthy", doctor-recommended, unsaturated vegetable oils in your bloodstream which then get caught on the calcium deposits in your
arteries, leading to arteriosclerosis and heart disease. But you can always simplify that and blame "fat".
Irradiation:
To discover the effects that radiation has on all things living, one needn't look to far. Milk, along with many other foods available today are
treated with "safe levels" of cell-mutating radiation. Radiation does damage to the very DNA of the milk, making it an unrecognizable
substance to the body. Since we consume food to nourish our cells and cells are always reproducing and making repairs, it's safe to assume
that if you supply them with a mutated form of what they are expecting, errors in the code will be interpreted as correct information. In short,
your cells will repair themselves and reproduce incorrectly. There is a name for an overgrowth of mutated cells. It's called Cancer.
Fortified (Vitamins A&D Added):
What is vitamin A, or Vitamin D for that matter, and why is it added to milk? Vitamin A Palmitate is a synthetic form of Vitamin A. Ergocalciferol,
or Vitamin D2, is also a synthetic substance, formed when cholesterol is irradiated. Both of these faux vitamins are not entirely compatible with
the human body (why would they be?) and the larger portion of them are stored as toxic waste in cellulite deposits.
How to Get the Most out of Your Milk:
Drinking milk as part of a balanced diet (another subject entirely) is the best way to go. In order for the cholesterol and saturated fat to be
utilized to it's full potential, drink unhomogenized milk and supplement with lecithin. Hey, a nice quart of heavy cream even goes down just
right on a long winter hike coupled with a nice dive into a frozen lake. The calcium in milk needs Vitamin D3, Strontium (taken some 4 hours
later) and menaquinone-7, known as MK-7 or natural Vitamin K2 to be directed away from arteries and deposited into your bones. These
nutrients can be found in abundance in roots, leafy greens, and sprouted nuts. So, like anything, milk goes best with a balanced diet. Since
milk contains the naturally ocurring sleep hormone Melatonin, I recommend drinking it after a nice evening training session for maximum
results and biorhythmic compatibility.
Cheese:
Cheese made from the same milk can be a godsend -so long as Sodium Chloride, Animal Rennet, Streptococcus Thermophilus
(http://www.google.com/search?sourceid=navclient&ie=UTF-8&rlz=1T4IRFA_enUS302US302&q=Jordan+Rubin+Thermophilus), and MAP
(Mycobacterium Avium Paratuberculosis) can be avoided. This sounds easier than one might think. Normally even organic companies
purchase "cultures" from a private company. These bags more often than not contain some sort of questionable, not to mention man-made
bacteria. Sodium Chloride, or table salt, creates an acidic environment in the body. Grey Celtic Sea Salt, or even better, Himalayan Pink Crystal
Salt
(http://webcache.googleusercontent.com/search?q=cache:jXGUKn13op4J:www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-b
enefits/+himalayan+pink+salt+health+benefits&cd=1&hl=en&ct=clnk&gl=us), contains 84 trace minerals so it needn't rob a thing from your
bones. Voila! Healthful, wholesome cheese. Also, in the case of cheese, using unpasteurized milk becomes possible so long as it's aged
properly, over 60 days. A fine cheese company is L'Ancetre, out of Canada. They start with raw proper milk as previously discussed, age it for
60 days, use vegetable rennet where applicable, and season it with sea salt. I would avoid their Mozzerrella and Feta though, as it contains
S.Thermophilus (unlike the rest of their product line).
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