Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 To homog. the milk is forced thru a sieve under great pressure thus micronizing the fat globuls and combining them with the milk. " Homogenization is to mechanically whip whole milk so hard its butterfat molecules separate from their natural clumps to float in perpetual microscopic suspension throughout the water. This distributes the flavor-bearing fat all over the water of the milk. From a naturally totally blah white liquid with a floating layer of rich, creamy, fatty goo, you get a mildly tasty beverage absent anything floating above it. But now it's a killer poison circulating all over your body. In your heart, your liver, your brain! Milk is good for you? " Ron _____________ Get the FREE email that has everyone talking at http://www.mail2world.com <> > > mrsjoguest > 12/21/2001 7:12:57 PM > Gettingwell > Re: DIET AND DISEASE > > Ron, > Good Afternoon! > In what way is homogenization different? The techniques are > similar are they not? The way the fat globules are dissolved that > tends to be the problem. Hmmm...are you aware if they use this > process in organic half and half? Just wondering if I'm at risk > there... > Regards, Jo > > JoAnn Guest > joguest > Friendsforhealthnaturally > http://canceranswer.homestead.com/AIM.html > > desert_rat " wrote: > > Right on! > > mrsjoguest. > > > > I wonder that pasteurization of milk was mentioned but not > > homogenization. > > > > http://www.all-organic-food.com/milk.htm > > > > TOXIC MILK REPORT > > Milk Hardens Blood Vessels > > " Homogenized cow's milk transforms healthy butterfat into > microscopic > > spheres of fat containing xanthine oxidase (XO) which is one of the > most > > powerful digestive enzymes there is. The spheres are small enough to > > pass intact right through the stomach and intestines walls without > first > > being digested. Thus this extremely powerful protein knife, XO, > floats > > throughout the body in the blood and lymph systems. When the XO > breaks > > free from its fat envelope, it attacks the inner wall of whatever > vessel > > it is in. This creates a wound. The wound triggers the arrival of > > patching plaster to seal off that wound. The patching plaster is > > cholesterol. Hardening of the arteries, heart disease, chest pain, > heart > > attack is the result. " > > Atherosclerosis,1989;77:251-6. > > _____________ > > Get the FREE email that has everyone talking at > > http://www.mail2world.com > > > > <> > > > > > > mrsjoguest > > > 12/20/2001 8:14:39 PM > > > Gettingwell > > > DIET AND DISEASE > > > > > > Diet and Disease: > > > Not What You Think > > > by Sally Fallon and Mary G. Enig, Ph.D. > > > > > > Heart disease is America's major killer; it's prevention is our > most > > > urgent public health priority. Americans must change their diet, > say > > > the experts. Steer clear of traditional foods like butter, cream, > > > cheese, eggs, and meat, they tell us. Rich foods contain > cholesterol > > > and saturated fats - " artery clogging substances. " > > > > > > The accumulation of hardened plaque in the arteries, or > > > atherosclerosis, is indeed a major cause of heart disease in > Western > > > nations. > > > > > > The accepted explanation for its prevalence in civilized > countries is > > > the lipid hypothesis, namely that dietary saturated fat and > > > cholesterol lead to elevated levels of cholesterol in the blood, > and > > > that these elevated levels of cholesterol cause the pathogenic > > > atheromas that block blood vessels. > > > > > > This theory has been promoted by the American Heart Association > since > > > the mid-1960s. It forms the basis of governmental nutritional > > > recommendations, which in turn have spurred consumer acceptance > of a > > > vast array of low-fat, cholesterol free food products, most of > which > > > contain ingredients that are new to the American diet. > > > > > > Numerous studies, both national and international, have explored > the > > > lipid hypothesis - and consumed the lion's share of research > dollars > > > in this area - including three major projects funded by the > National > > > Heart Lung and Blood Institute, a division of the National > Institutes > > > of Health (NIH). > > > > > > The first and best known of these studies was the Framingham > Heart > > > Study, carried out in the town of Framingham, Massachusetts. > > > > > > Although Framingham is often associated with proof of the lipid > > > hypothesis, the results of this 40-year study have been a > > > disappointment to its promoters. > > > > > > Investigators claimed that there was a 240% increase in " risk " of > > > coronary heart disease, or CHD, between cholesterol levels of 182 > and > > > 244. But the actual rate of increase was only .13%. > > > > > > Between cholesterol levels of 244 and 294, the rate of CHD > actually > > > declined. > > > > > > Thus Framingham investigators found virtually > > > > > > no difference in heart disease for serum cholesterol levels > between > > > 182 and 284 > > > > > > > > > > > > Nor did they find that diets high in fat and cholesterol > predisposed > > > an individual to heart disease. > > > > > > As Dr. William Castelli, the current director of the Framingham > > > project, admitted as recently as 1992: " In Framingham, > Massachusetts, > > > the more saturated fat one ate, the more cholesterol one ate, the > > > more calories one ate, the lower people's serum cholesterol...we > > > found that the people who ate the most cholesterol, ate the most > > > saturated fat, ate the most calories weighed the least and were > the > > > most physically active. " > > > > > > The second government-funded study was the Multiple Risk Factor > > > Intervention Trial (MRFIT) for 362,000 men. > > > > > > Researchers found that annual heart disease deaths increased from > > > about 1 per 1,000 for cholesterol levels of 180 to slightly less > than > > > 2 per 1,000 for cholesterol levels of 300 - a 100% increase > in " risk " > > > but a trivial increase in rate of less that .1%. > > > > > > A more significant finding was an increase in total deaths for > > > cholesterol levels below 160. > > > > > > The final major NIH study was the Lipid Research Clinics Coronary > > > Primary Prevention Trial (LRC), a project that cost $150 million > and > > > received intense media attention. > > > > > > All subjects in the trial were put on a low-cholesterol, low- > > > saturated fat diet. One group received a cholesterol lowering > drug, > > > the other a placebo. Average cholesterol reduction for the drug > group > > > was 8.6% which had, according to researchers, a 17% reduction in > rate > > > of heart disease. > > > > > > This led to the oft repeated statement: " For each 1% reduction in > > > cholesterol, we can expect a 2% reduction in CHD events. " But > when > > > independent researchers tallied the LRC data, they found no > > > difference in CHD between the two groups. An unequivocal but > rarely > > > published finding of the LRC was an increase in deaths from > cancer, > > > intestinal disease, stroke, violence, and suicide in the group > taking > > > the cholesterol-lowering drug. > > > > > > Both the popular press and medical journals portrayed the LRC as > the > > > long-sought proof that animal fats and dietary cholesterol are > the > > > cause of heart disease. The 1984 government-sponsored Cholesterol > > > Consensus Conference called for mass cholesterol screening and > > > defined all Americans with cholesterol levels over 200 as " at > risk. " > > > > > > Participating scientists recommended the prudent diet for " at > risk " > > > Americans, one low in saturated fat and cholesterol. A specific > > > recommendation was the replacement of butter with margarine. The > > > ensuing National Cholesterol Education Program instructed > American > > > physicians in techniques for lowering serum cholesterol through > diet > > > ant drugs. > > > > > > The estimated current cost for cholesterol screening and > treatment in > > > the United States now exceeds $60 billion annually. > > > > > > The application of a modicum of common sense could have prevented > the > > > massive expenditures lavished on the lipid hypothesis during the > past > > > 30 years. > > > > > > The lipid hypothesis implies that animal fat consumption must > have > > > increased significantly since 1920 to correlate with the rise in > > > heart disease, but in fact the consumption of saturated animal > fats > > > in America declined steadily during that period, while use of > > > vegetable fats increased dramatically. > > > > > > > > > Autopsy studies of vegetarians reveal that although they have > lower > > > serum cholesterol values than non-vegetarians, they have as much > > > atherosclerosis as non-vegetarians. > > > > > > In fact, the International Atherosclerosis Project, which > analyzed > > > 31,000 autopsies from l5 countries, found no correlation between > > > animal fat intake and degree of atherosclerosis or serum > cholesterol > > > level. > > > > > > Michael DeBakey, the famous heart surgeon, surveyed 1,700 > patients > > > with atherosclerosis and found no relation between levels of > serum > > > cholesterol and degree of hardening of the arteries. Other U.S. > > > studies - the Veterans Clinical Trial, the Minnesota State > Hospital > > > Trial, the Honolulu Heart Program, and the Puerto Rico Heart > Health > > > Study - found no significant relation between a diet high in > > > cholesterol and saturated fats with CHD. > > > > > > Unfortunately, these studies do not receive front page coverage > in > > > American newspapers, and dissenting voices must content > themselves > > > with publication in obscure medical journals. One of these voices > is > > > the eminent researcher Dr. George Mann, who states categorically: > > > > > > " The diet-heart hypothesis has been repeatedly shown to be wrong, > ant > > > yet, for complicated reasons of pride, profit, and prejudice, the > > > hypothesis continues to be exploited by scientists, fund-raising > > > enterprises, food companies, and even governmental agencies. The > > > public is being deceived by the greatest health scam of the > century. " > > > > > > Michael Gurr, Ph.D., renowned expert on lipids and author of the > > > authoritative textbook on lipid biochemistry, recently stated > > > that " whatever causes coronary heart disease, it is not primarily > a > > > high intake of saturated fat. " He criticized " ...the degree of > self > > > delusion in research workers wedded to a particular hypothesis > > > despite the contrary evidence! " > > > > > > So if it ain't saturated fats ant cholesterol, what causes heart > > > disease? There are, in fact, a number of dissenting theories, > most of > > > which dovetail into a compelling list of dietary and lifestyle > > > factors that are unique to civilized societies. Consider the > > > following: > > > > > > In the 1940s and 1950s, researchers Yudkin and Lopez discovered a > > > link between consumption of refined sugar and heart disease. > Sugar > > > consumption lowers the body's resistance to bacteria, viruses, > and > > > yeasts that may cause inflammation in both the heart and the > > > arteries. Excess sugar leads to deficiencies in the entire B- > vitamin > > > complex, needed for healthy arteries. Ongoing research at the > U.S. > > > Department of Agriculture indicates that fructose may be even > more > > > dangerous than sugar. Fructose, mainly in the form of high- > fructose > > > corn syrup (HFCS), has become the sweetener of choice for soft > > > drinks, condiments and many so-called health foods. > > > > > > Also in the 1960s, a researcher named Annand discovered a > correlation > > > between the consumption of heated milk protein and a tendency to > > > thrombosis - the formation of blood clots - and noted that the > rise > > > in coronary heart disease began in the 1920s with laws requiring > milk > > > pasteurization. > > > > > > Researcher Kilmer McCulley has found a positive relationship > between > > > deficiencies in folic acid, B 6 and B l2 , and severity of > hardening > > > or stiffness of the arteries, as well as the buildup of > pathogenic > > > plaque. B 6 and B 12 are found almost exclusively in animal > products - > > > the very foods that proponents of the lipid hypothesis advise us > to > > > avoid. B 6 deficiency is also associated with hardening of the > > > tendons leading to carpel tunnel syndrome. Deficiencies of this > heat- > > > sensitive vitamin are widespread in America, partly because B 1 > and B > > > 2 added to white flour interfere with its proper use, and partly > > > because it is destroyed during milk pasteurization. (Although > > > pasteurization may help prevent foodborne illness, the process > > > destroys nutrients.) Although McCulley's research has gained > > > widespread, albeit grudging, recognition in the scientific > community, > > > it continues to lack appropriate funding and public recognition. > > > > > > Vitamin C deficiency makes arterial walls more subject to > > > inflammation and tearing. A diet rich in natural vitamin C > complex > > > helps maintain the integrity of both blood vessels and heart > muscle. > > > Vitamin C also plays a role in collagen synthesis, along with > copper, > > > through the enzyme lysyl oxidase. Deficiencies occur in diets > that > > > lack fresh fruits and vegetables. > > > > > > Heart disease has been correlated with mineral deficiencies. > Coronary > > > heart disease rates are lower in regions where drinking water is > > > naturally rich in trace minerals, particularly magnesium, which > acts > > > as a natural anti-coagulant and aids potassium absorption, > thereby > > > preventing heartbeat irregularities. Mineral-rich water and soil > also > > > supply iodine, needed for a healthy thyroid gland. People with > poor > > > thyroid function are very prone to heart disease. Calcium also > plays > > > a role in protecting the heart and arteries. Potassium helps > maintain > > > proper blood pressure. Traditional meat broths are rich in > magnesium, > > > potassium, calcium, and iodine. In America, these have largely > been > > > replaced by imitation broth products containing MSG and > hydrolyzed > > > protein. > > > > > > > > > VERY INTERESTING!!!! > > > > > > The most important change in the American diet during the years > of > > > CHD increase has been the gradual substitution of vegetable fats > for > > > those of animal origin. Hydrogenated fats - in the form of > margarine > > > and shortening - have replaced butter and lard, while the > consumption > > > of vegetable oils has increased more than 10-fold. Since as early > as > > > 1956, a number of researchers have found that consumption of > trans- > > > fatty acids in hydrogenated oils contributes to heart disease, > > > including most recently Mensink and Katan in the Netherlands, and > > > Walter Willett at Harvard University. > > > > > > An excess of vegetable oils, seems to play a role in causing > heart > > > disease because they cause an imbalance in the production of > > > prostaglandins, localized tissue hormones that play a role in all > of > > > the body's complex chemical processes; and because industrially > > > processed vegetable oils contain bee radicals that damage the > > > arteries, thereby initiating plaque deposits. > > > > > > Arterial plaque contains cholesterol because the body actually > uses > > > cholesterol to repair injuries, tears, and irritations to artery > > > walls. However, like rancid vegetable oils, cholesterol that has > been > > > oxidized by high temperatures and exposure to air can itself > irritate > > > the arterial walls and initiate pathological buildup. High > > > temperature spray production of powdered milk and eggs, used as > > > additives in many processed foods, began in the early part of the > > > century. Consumption of both hydrogenated fats and products > > > containing oxidized cholesterol increased greatly after the war. > > > > > > > > > COMMERCIAL VEGETABLE OILS..HIGH IN OMEGA-6..CONTRIBUTES TO HEART > > > DISEASE... > > > A recent study found that excess consumption of omega-6 fatty > acids, > > > the kind found in commercial vegetable oils made from corn, soy, > > > safflower, and canola, increases the amount of oxidized > cholesterol > > > in the arterial plaque. Like sugar and white flour, these > vegetable > > > oils, produced by high temperature industrial processing, are new > to > > > the human diet. It is the polyunsaturated omega-6 fatty acids - > not > > > saturated fat - that form the major fat component of arterial > plaque, > > > yet for many years the American Heart Association and many > > > establishment nutrition writers advocated consumption of > > > polyunsaturated oils for the heart. > > > > > > The role of vitamin D in protecting against heart disease has > been > > > neglected. Vitamin D is essential for the intestinal absorption > of > > > many minerals, but particularly calcium and magnesium. Vitamin D > > > deficiency is associated with defective calcification of the > bones > > > and pathogenic calcification of the arteries. Synthetic vitamin D > > > added to milk has the same effect as vitamin D deficiency - it > causes > > > abnormal calcification of the soft tissues, particularly the > blood > > > vessels. Our bodies can manufacture vitamin D from cholesterol by > the > > > action of sunlight on the skin, but natural dietary sources give > > > added protection. Vitamin D is found only in animal fats. > > > > > > Short- and medium-chain saturated fatty acids have anti-microbial > > > effects and protect against the kind of viruses and bacteria that > > > contribute to heart disease. Best sources of these helpful fats > are > > > the tropical oils, especially coconut oil, which have largely > > > disappeared from the American food supply due to unfounded > assertions > > > that these healthy fats contribute to heart disease. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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