Milk Components Positively Correlated to Coronary Heart Disease

[Guest guest]

Heart disease is America's number one killer.

Most American's and scientific agencies are in agreement:

Saturated animal fat and cholesterol do not do the heart any good.

 

According to USDA figures, each day, the average American eats just

5 ounces of meat and chicken containing saturated fat and

cholesterol, and 29.2 ounces of milk and dairy products (666 pounds

per American) containing the same dangerous factors. The following

nine studies are a confirmation to milk's link to heart disease:

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" Milk and milk products gave the highest correlation coefficient to

heart disease, while sugar, animal proteins and animal fats came in

second, third, and fourth, respectively. "

 

A Survey of Mortality Rates and Food Consumption Statistics of 24

Countries, Medical Hypothesis 7:907-918, 1981

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" More patients who had suffered a myocardial infarction had elevated

levels of antibodies against milk proteins than was found in a

comparable group of patients without coronary heart disease. "

 

Davies, Antibodies and Myocardial Infarction, The Lancet, ii: 205-

207, 1980

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" Milk consumption correlates positively with cholesterol levels in

blood as well as coronary mortality. In comparisons between 17

countries, there is a good correlation between national cholesterol

levels and mortality from ischaemic heart disease. "

 

European Journal of Clinical Nutrition, 48:305-325, 1994

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" Although studies point out strong negative correlations between

wine consumption and heart disease... six countries with the highest

mortality show no correlation at all. Finland ranks highest of all

in milk consumption, wine consumption and mortality from heart

disease. "

 

The Lancet, I, 1017-1020, 1979

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" Milk and many components of milk (butterfat, milk protein, calcium

from milk, and riboflavin)… were positively related to coronary

heart disease mortality for all 40 countries studied. "

 

Circulation 1993; 88(6):2771-2779

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" Greenland Eskimos, who have a very low incidence of ischemic heart

disease, have a high-fat, high-protein diet, but a very low intake

of milk. "

 

British J of Preventive & Social Medicine, 1977

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" For ischemic heart disease milk carbohydrates were found to have

the highest statistical association for males aged 35+ and females

aged 65+.

 

In the case coronary heart disease, non-fat milk was found to have

the highest association for males aged 45+ and females aged 75+,

while for females 65- 74, milk carbohydrates and sugar had the

highest associations...

 

animal proteins contribute to homocysteine production; however, milk

more than meat lacks adequate B vitamins to convert homocysteine to

useful products.

 

Lactose and calcium in conjunction with homocysteine from

consumption of non-fat milk may also contribute to calcification of

the arteries. "

 

Altern Med Rev, 1998 Aug, 3:4

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" Excessive milk consumption may adversely affect the circulation on

account of the high calcium content of milk and because lactose

promotes the intestinal absorption of calcium.

 

Excessive calcium intake may cause calcification and rigidification

of the large elastic arteries, which could be an important factor in

causing myocardial ischaemia. "

 

Med Hypotheses, 2000 May, 54:5

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" Animal food-groups were directly correlated to mortality from

coronary heart disease, defined as sudden coronary death or fatal

myocardial infarction and vegetable food-groups (except potatoes) as

well as fish and alcohol were inversely correlated with CHD

mortality.

 

Univariate analysis showed significant positive correlation

coefficients for butter (R = 0.887), meat (R = 0.645), pastries (R =

0.752), and milk (R = 0.600) consumption, and significant negative

correlation coefficients for legumes (R = -0.822), oils (R = -

0.571), and alcohol (R = -0.609) consumption.

 

Combined vegetable foods (excluding alcohol) were inversely

correlated (R = -0.519), whereas combined animal foods (excluding

fish) were directly correlated (R = 0.798) with coronary heart

disease death rates. "

 

Eur J Epidemiol, 1999 Jul, 15:6, 507-15

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MILK AND HEART DISEASE

 

Heart disease is America's number one killer. Dairy products

represent America's number one food group.

 

Charles Attwood, M.D., once described to me the pint of

blood he had drawn from a patient. In the hour before

parting with his pint, the young man had eaten lunch at a

fast food restaurant, enjoying hamburgers, fries, and a

milkshake.

 

The blood was " murky and opaque, " according to Dr. Attwood.

I will always remember that phrase and Attwood's further

descriptive imagery.

 

After 15 minutes, a one-half inch layer

of fat had risen to the top of the plastic package

containing that blood.

 

In 1980, the British journal Lancet (ii: 205-207) reported:

 

" More patients who had suffered a myocardial infarction had

elevated levels of antibodies against milk proteins than was

found in a comparable group of patients without coronary

heart disease. "

 

In 1994, the European Journal of Clinical Nutrition (48:305-

325) found:

 

" Milk consumption correlates positively with cholesterol

levels in blood as well as coronary mortality.

In comparisons between 17 countries, there is a good

correlation between national cholesterol levels and

mortality from ischaemic heart disease. "

 

There is controversy regarding the " fat-connection " and

heart disease. Is it fat, or is it dairy, which also

contains fat? In 1977, the British Journal of Preventive &

Social Medicine noted:

 

" Greenland Eskimos, who have a very low incidence of

ischemic heart disease, have a high-fat, high-protein diet,

but a very low intake of milk. "

 

The May, 2000 issue of Medical Hypothesis provided an

important clue as to how dairy compromises the heart:

 

" Excessive milk consumption may adversely affect the

circulation on account of the high calcium content of milk

and because lactose promotes the intestinal absorption of

calcium.

 

Excessive calcium intake may cause calcification

and rigidification of the large elastic arteries, which

could be an important factor in causing myocardial

ischaemia. "

 

This morning, I remembered Dr. Attwood's Blood sample

assessment while thumbing through a stack of reading

material on my desk.

 

The Physician's Committee for

Responsible Medicine (PCRM) reports a second opinion that

confirms Dr. Attwood's observation.

 

The current issue of Good Medicine, PCRM's quarterly

journal, contains evidence that just one single meal

containing saturated animal fat can be harmful to the human

heart.

 

Neal Barnard, M.D., includes a column citing a study that

appeared in the Journal of American Cardiology (Nestel, PJ,

et, al., 2001; 37: 1929-35). PCRM reports:

 

" Australian researchers fed volunteers a ham and cheese

sandwich, a glass of whole milk, and a dish of ice cream.

 

Just hours later, their cholesterol levels were elevated,

and they experienced a 25-percent reduction in elasticity of

their arteries-both important risk factors of heart attack. "

 

Was this experiment a fair assessment of America's favorite

fast-food meal?

 

PCRM reveals:

 

" The fat content of the experimental meal was 50 grams,

still well below that of a typical fast-food meal such as a

chicken sandwich and fries. "

-

 

Robert Cohen author of: MILK A-Z

 

(201-967-7001)

Executive Director (notmilkman)

Dairy Education Board

http://www.notmilk.com

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JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes