I have heard many times that we should not eat dairy products. But never knew why. It turns out that there are several reasons.
Pasteurization is the big one. The intent is to keep the cream from separating. The way it works is that it breaks the fat down into very small particles. Prior to pasteurization, the body would digest the fat prior to absorption. Now, these small particles enter the bloodstream unaltered. They dock on the artery walls and cause lesions. These lesions are actual damage to the cardiovascular system walls. Cholesterol sticks to these lesions as an attempt, by the body, to protect the injury. Autopsies commonly show these lesions in children as young as 10 years old.
Pasteurization began in 1932. Prior to that heart disease was very uncommon. Since then it has skyrocketed in every country that pasteurizes milk.
They also homogenize milk products, which kills pathogens; but it also kills the enzymes that the body needs to digest it, and the beneficial bacteria that the body needs.
Dairy cattle are now fed antibiotics, and other drugs to increase milk production. Both are found in the milk. We are bombarded with antibiotics in meat products and from our doctors as well. The damage to our immune system is very great.
I encourage you to investigate this on your own.
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