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DEADLY DAIRY
Edited by Energie et Harmonie , Paris - London
URL : http://www.energyharmony.org
Mail : energyharmony (at) sfr.fr / tel. +33(0)6 71 28 02 38
by Claude SIMON, PhD - Dipl. Nutr.
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ABOUT THE AUTHOR
Dr Claude SIMON is a nutritionist trained both in the ancestral
oriental tradition and with modern scientific methods in
English and American universities. He teaches, advises and
guides patients to help them control the effects of stress andnutrition on their health. His holistic approach helps maintain
and reinforce immune defences, and reduce drastically the
risk of illness. He holds a nutrition diploma from Ashworth
University (Atlanta GA, USA). He is also a shiatsu practitioner
trained by Shizuko YAMAMOTO (New York NY, USA) and Dr
Michio KUSHI (Cambridge Mass., USA). He was awarded aPhD from the University of London (University College) in
psycholinguistics and child developement.
Dr SIMON possesses extensive international experience.
He spent over ten years teaching and doing research for
English and American Universities in the development of
communication skills. He then studied adult communicationbehaviour in business environment in the US and Europe. His
experience as change project manager made him aware of the
importance of the individual global balance for a harmonious
team operation. He is co-founder of a non-profit organisation
Energie & Harmonie , started in 2004 in Paris, France.
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Energie & Harmonie aims at informing, training and coaching
all those who wish to understand and control the risks of
modern living and eating habits. The organisation encourages
and coaches individual and collective efforts to improve
physical and mental balance, especially through improving
eating behaviour and optimising stress management. By
looking at each person as a unique individual living in a specific
environment, unique solutions can be adapted to the needs
of each person. Standardised recipes and statistical diagnosis
cannot offer long-lasting solutions to anyone.
Energie & Harmonie organises practical healthy-cooking
workshops in elementary schools and social centres. The
association also runs small group workshops in private places,
organisations, homes, etc.
Dr Simon advises and guides each patient on the basis of
an energy and nutrition diagnosis, thus helping them takecharge of their own behaviour improvements. He offers them
concrete suggestions for diets, menus and recipes adapted to
each individual tastes and lifestyle. Dr Simon works in close
contact with GPs and specialists.
The organisation carries out research in the area of nutritional
behaviour and trains children and adults in schools and social
centres.
Contact : Dr C. Simon
Mail : energyharmony (at) sfr.fr / tel. +33(0)6 71 28 02 38
URL : http://www.energyharmony.org
Postal address : 1 - 3 rue Frdrick Lematre, 75020 Paris, France
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DEADLY DAIRY
by Claude SIMON, PhD Dipl.Nutr.
Acknowledgements : I would like to thank Dr Robert M. Kradjian 1
and Dr Robert Cohen 2 for their valuable research on the subject.
This documentary research work was made possible with a grant
from the European Commission (European Social Fund).
FOREWORD
No animal, apart from the human species, drinks the milk of
another species. Why ?
No animal, apart from the human species, continues to drinkmilk after weaning their babies. Why ?
One in six women over 50 suffers from breast cancer in
Western Europe and in the USA (WHO, 2002). The figure is less
than one in 10 000 in China. Why ?
Most human beings (over 75%), from children to the elderly,are lactose intolerant and allergic to dairy. But often the
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allergy symptoms are assimilated to colds, hay fever, sinusitis,
head aches or migraines, etc.
In China, some people in modern coastal cities started
consuming dairy products, and only in the past 20 years. Up tonow, dairy consumption was unknown and thought of as a very
strange habit. The increase of obesity rate in those cities is
now higher than the US average.
Industrialised countries, after the tremendous economic strain
of World War 2, found in dairy products an easy-access sourceof essentials nutrients like protein, fatty acids, calcium, B
vitamins, that had become so rare during the war years and
caused many deficiencies among children.
At that time, seventy years ago, pollution was much less severe
than today. Agriculture used less pesticides and chemical
fertilisers. Cattle were not injected with growth hormones toproduce more than 20 liters of milk per day or to become full
size adults in less than 6 months instead of over a year.
Today, air pollution falls on fields and pastures. Cattle graze
that grass. Pollutants become concentrated in their meat and
milk: pesticides, herbicides (dioxins, among others), and all
kinds of toxic chemicals from heavy metals to chlorine and
fluoride compounds.
Milk is naturally designed to further the rapid development
of the newborn baby. All milk contains a particular substance
that does just that : IGF-1 (insulin-like growth factor 1) in cow
milk. When human beings consume regularly dairy productsfrom other mammals, they will not only absorb large quantities
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of toxic chemicals, but also oversupply their body with this
growth factor cells, protein, fats, etc. This excess will overly
stimulate human body cells, especially for adults, to multiply
and grow. It is one of the reasons for the increase in average
size of Europeans and Americans after the WW2. But cellsmay also react in unexpected and aberrant ways to IGF-1
stimulation. They may start to multiply without control in
body organs sensitive to hormonal influences (breast, prostate,
ovaries, etc.) and hence increase the risk of tumour growth.
The majority of adults is lactose intolerant. Lactose is the
sugar of milk. Its assimilation depends on the action oflactase, an enzyme produced only by young babies. This
intolerance among adults produces more or less severe
allergies and digestive disturbances that may, in the long run,
lead to serious pathologies.
All dairy products contain bad (LDL) cholesterol.Commercials vaunting anti-cholesterol virtues of such dairy
brand are plain lies. Moreover, its been shown beyond doubt
by several scientific studies that daily consumption of dairy
over a long period (over 10 years) increases the risk of unsound
calcium metabolism in the human body and the risk of bone
fracture by a factor of 5 to 10 among women over 50.
Finally, here are some official figures. The very respectable
National Center for Injury Prevention and Control explicitly
quotes dairy products as one of the main factors among the 12
most important mortality causes in the USA (figures may differ
but the hierarchy is about the same in Europe):
724 859 deaths due to cardiovascular diseases :determining factors are fat and cholesterol found in meat
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and dairy products
541 532 deaths due to malignant tumours (cancer) :determining factors are toxins from alcohol and tobacco,refined sugars and oils, and dairy products
250 000 deaths due to the medical system : determiningfactors are abusive use or misuse of drugs because of error,ignorance or incompetence
158 448 deaths due to brain strokes and other vascularaccidents : determining factors are meat- and dairyheavydiets
112 584 deaths due to bronchitis, emphysema andasthma : determining factors are pollution, excessiveconsumption of refined industrial products (oil, flour andsugar) and dairy products
97 835 deaths due to car accidents : determining factorsare tiredness, alcohol, fainting and strokes
91 871 deaths due to influenza and pneumonia :determining factors are a weak immune system and mucoussecretion, both favoured by consumption of dairy products
64 751 deaths due to diabetes : determining factors aresweets, pastries and dairy products
40 000 deaths at least from murders (men, women, children)
30 575 deaths from suicides : determining factors are psychological
and social behaviour problems
26 182 deaths from nephritis (inflammation of the kidneys)
25 192 deaths from liver diseases: determining factors are
regular consumption of alcohol, other toxins (like drugs andmedicines), fatty products like meat and dairy
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SO MANY PRECONCEIVED IDEAS !
Milk The sheer sound of the word is comforting !
Would you like a cup of hot milk ? The last person who
asked you was surely taking good care of you, and you certainly
appreciated it.
All subjects concerning food and especially milk are surrounded
with intense cultural and emotional connotations. Milk was ourfirst food. The lucky ones drank their mothers milk: a strong
love link, given and received. When it wasnt mothers milk,
it was cow milk or soy milk, baby formula, but rarely goat,
mare or camel milk.
And now weve become heavy milk drinkers. Almost all of us.
Infants, children, teenagers, adults and the elderly. We eachdrink hundreds of mints of milk every year, to which must be
added dozen of pounds of dairy products like yogurts, all kinds
of butter, cheese, cakes, ice-creams and sundries.
Surely it cannot do us any harm. We often see on TV ads
beautiful healthy people drinking milk and telling us that
milk is good for our body. Our nutritionists tell us to eatdairy products with every meal or well suffer from calcium
deficiency. All school meals contain at least one dairy
product, as well as most hospital meals. And as if that wasnt
enough, nutritionists have been telling us for years that dairy
products are essential food. Dairy industry executives have
been claiming in their brightly coloured posters that milk isnecessary for good health, since they generously allowed all
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we can look at scientific literature published on the subject of
milk and dairy.
Let us first of all look at scientific literature. From 1988 to
1993, more than 2700 articles on milk and dairy were reportedin medical archives. The focus of the work was milk itself for
1500 of them. One cannot say that we lack information on
the subject. If we discard work dealing only with other animal
species, with esoteric research or with non scientific methods,
we are still left with more than 500.
Now lets try and sum them up. The term frightening
would be a fair description of the overall effect. First of all,
none of the authors considers cow milk as healthy safe food
for humans, as the dairy industry would have us believe.
Pathologies most frequently described as a direct consequence
of dairy consumption are : colitis, intestinal irritations and
bleeding, anaemia, all sorts of allergic reactions among babiesand children, as well as serious infections like salmonellosis.
Still more alarming is the risk of viral infection by bovine
leukaemia virus, or by a virus similar to HIV, or the risk of
diabetes in children (type 1). Several studies also report milk
contamination by diseased cow blood and pus from unhealthy
udders, as well as a large variety of toxic chemicals and
insecticides.
Children frequently experience health problems like allergies,
ear infections, tonsillitis, incontinence, asthma, bleeding
stools, colitis, and diabetes. For adults, the most common
pathologies seem to be cardiovascular diseases, arthritis,
allergies and sinusitis, and also much more serious diseaseslike leukaemia, osteoporosis, lymphomas and cancers (breast
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WHAT IS MILK ?
Milk is a maternal secretion designed to nourish newborn
babies during the first few months of life. No more, no less.
Invariably, any mammal mother will give her baby her milk for
a short period after birth (except for some rare cases). When
weaning comes, the little ones are introduced to solid food
adapted to its own species. Lets take a familiar example.
The mother bitch breastfeeds her puppies for a few weeks.
Then one day she pushes them away from her breasts to incitethem to start eating solid food. Breastfeeding is only for infant
mammals. It is of course absolutely impossible for any animal
living in a natural environment to continue to drink milk after
being weaned by its mother. And it is even more improbable to
see an animal sucking the female of another species.
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ARE ALL MILKS IDENTICAL ?
Then comes the question : where does our milk come from?
We may have chosen the cow for its docile nature, its size
and its abundant milk production. In a way, the choice seems
normal, and in agreement with our culture and traditions.
But is it natural ? Is it wise to drink the milk of another
species ?
Let us take the thought further : would it be wise to feedsheep with cow milk ? or horses with sheep milk ? Could we
envisage drinking the milk from another mammal, say a rat, or
a whale ? Or would dog milk be more acceptable ? or horse
milk, or cat milk ? Of course, Im not suggesting this seriously,
but only to show that the milk of a human mother is designed
for a human baby, the milk of a bitch designed for a puppy,
the milk of a cow for a calf, the milk of a cat for a kitten, andso on. This is how nature works. We only need to use a little
common sense.
Milk is not just milk. The milk of any mammal species
is unique and specifically conceived for the needs of this
particular animal. For example : cow milk is much richer
in proteins than human milk, by a factor of 3 to 4. It also
contains 5 to 7 times more mineral salts. However it is
remarkably poor in essential fatty acids, particularly linolenic
acids (incidentally, low-fat cow milk contains no linolenic acid
at all ). It is simply unfit for human consumption.
Food is not just food, and milk is not just milk. A healthygrowth requires not only sufficient food, but also food of
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adequate composition. Biochemists and physiologists (but
rarely medical doctors) have begun to realise that specific
foods contain specific essential elements needed for a specific
species to develop its specific characteristics.
It is clear that distinctive characteristics of the human species
require very advanced neurological and neuromuscular
systems. We dont need, as much as the calf, a large bone
mass nor powerful muscles. There are enormous differences
between the muscular efforts required for a cows hoof and
for a mans hand. Newborn humans critically need nourishingelements for the rapid growth of their brain, their spinal cord
and their nerves.
Does a human mothers milk favour the development of
intelligence ? Apparently, it does. A remarkable study was
published in the Lancet in 1992 3. A team of British scientists
randomly separated premature infants into two groups. Onegroup was fed with a baby formula prepared with cow milk.
The other group was fed human milk. All babies were tube fed
directly into their stomach. These children were then followed
over a period of ten years. Children nourished on human milk
had consistently IQ scores 10 points higher than the other
group. Astonishing ? Not so much so : its always better to
give the brain adequate material needed for its development.
In the American Journal of Clinical Nutrition (1982), Ralph
Holman describes a baby who showed symptoms of serious
neurological disease during intravenous feeding. Fluids
contained only one essential fatty acid (EFA), linolenic acid.
When other EFAs were added, the pathology disappeared injust a few days. Five years later, the same review reported
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the work of Norwegian doctors (Bjerve, Mostad and Thoresen)
who found exactly the same reaction among gastric-tube fed
adults.
It is now well established that cow milk is particularly poor in
EFAs compared to human milk.
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OBESITY
A group of scientists studied buying and eating habits of
children with commercials they watched on TV 4. Childrens
eating behaviour is directly responsible for obesity, diabetes,
cancers, hypertension and cardiovascular diseases among
adults. Results of this work clearly show that TV commercials
determine food preferences for children. Children in the
study watched TV on average 121 minutes per day. During
this period, they were exposed to 35 minutes of commercials.For the whole study, 334 of the 775 ads (45%) dealt with food.
Over 90% of these were about sweets and sundries (bonbons,
chocolate, chewing-gum, etc.), chips, breakfast cereals, milk
and dairy products. Over 40% of children asked their parents
to buy products seen on TV commercials and 10% wanted
absolutely the brand seen on TV. The majority of products
contained milk, sugar and fat.
In another study 5 performed in 2003-2004, eating behaviour
analysis of 12 829 American children showed that those who
drank more than three glasses of milk per day faced a risk of
obesity 35% higher than those who drank little or no milk.
One of the claims of dairy industrials is that dairy products
help weight loss, which is both absurd and preposterous. The
argument was lately (2006-7) used by the Nestl Corporation
to promote its nutrition campaign. All mammal milks are
uniquely conceived to help babies grow fast and strong, not
to lose weight ! Instinctively, anyone who can use half a
brain (which does not seem to apply to many politicians andcivil servants) knows that milk makes you grow and put on
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weight, and not lose weight. And yet the big liars from the
dairy industry keep claiming their absurdities under scientific
pretences. In order to verify these surprising claims, scientists
from the Department of Epidemiology and Public Health of the
Albert Einstein Medical School, and those from the Department
of Nutrition and Public Health of Harvard University, undertook
an important research work over a period of ten years : they
did not find any result in agreement with he dairy industry
claims 6. On the contrary: they concluded that the results
obtained contradict the hypothesis that an increase of dairy
intake favours long-term weight loss among human beings. Inother words : milk and dairy make you fat. We should have
known
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BUT AT LEAST, COW MILK IS PURE...
Really ? Sixty years ago, the average cow gave around 200
gallons of milk each year. Nowadays production records reach
5 500 gallons a year !
How is this possible ? By extreme selective breeding, constant
force-feeding of the animals, daily injections of drugs,
antibiotics and hormones : thats the reality.
One of the latest inventions to torture these poor cows
is the bovine growth hormone, or BGH. This genetically
engineered product is supposed to stimulate milk production
without affecting milk or meat quality. At least thats what
MONSANTO, the product manufacturer, claims. Three other
companies produce the same substance : UP JOHN, ELI LILLY
and AMERICAN CYANAMID Co. No one has ever studied thelong-term effects of this hormone on human beings who
consume that type of milk or dairy. Several countries have
already banned the use of BGH for reasons of health safety.
One of the well known problems is that active molecules
present in cattle feed are found later in their meat and their
milk.
Who on earth wishes to experiment on himself or herself the
effects of a synthetic bovine growth hormone ?
It has also been established that regular use of the drug on
cows increases significantly the occurrence of mastitis by
50 to 70%. Sick cows must then be treated with antibioticsfound later on in their milk. Consumers are beginning
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to worry : a recent survey has shown that 43% of people
interviewed think that growth-hormone treated milk is a
health hazard. MONSANTO is opposed to hormone information
on packaging labels, officially arguing that it is an irrelevant
differentiation .
Europe and the USA are already flooded with milk. We
produced much more milk than we can consume. No need to
charge consumers for storage expenses. The Department of
Agriculture is forced by law to by all surplus of powdered milk,
butter and cheese, at a price fixed by laws and decrees. In1991, the US Dept of Agriculture spent 757 millions of dollars
just to buy surplus butter, and another one billion to keep
prices down in the late 80s and early 90s 7.
All mammals during lactation period secrete toxins in their
milk, including antibiotics, pesticides, hormones and other
toxic chemicals present in their environment. Cow milkalso contain blood ! Vet inspectors only check that it is kept
under a certain level. You will be horrified to learn that the
government department allows the presence of 1,5 million
white blood cells par millilitre of milk (only one thousandth of
a litre). If you dont know it already, another word for white
blood cells found where they shouldnt be, is pus. So to be
precise, far from being pure, milk looks more like a cocktail of
chemical, biological and bacterial fluids.
So you still think that the Department of Agriculture is
protecting you ?
The American Office of Inspector General (OIG) admits clearlythat the FDA 8 and the federal states do not protect efficiently
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American citizens from drug and toxic residues in milk. Only 7
of the 82 medicines given to cows have been appropriately
tested by federal authorities. Fresh milk samples were
tested in 1997 1998 among 131 cattle herds in Dakota and
Minnesota. Analyses results showed the presence of coli-form
bacteria in 62.3 % of samples, and presence of other bacteria
in 76.3 % samples of milk 9. Incidentally, the presence of coli-
form bacteria (especially E-coli) in water supply, for example,
can trigger a cholera epidemic. Given the size of the problem
and the enormous investment needed to maintain bacteria
density to a maximum of 75 per 100 ml, health authorities allover the world have chosen the preventive use of antibiotics.
But giving regularly preventive antibiotic treatment to cattle
creates a selective environment that favours the development
of resilient bacteria. Results of another recent study clearly
show that the presence of antibiotic-resistant bacteria in meat
and milk generates serious health hazard 10.
As you may well imagine, dairy industry spokesman, Mr
Jerome Kozak, pretends that there is no risk : I have always
believed that milk is one of the healthiest food we can find.
Other observers, perhaps a little less partial, have found that
38% of milk samples in the largest 10 American cities were
contaminated by sulfonamides and other antibiotics11
. Asimilar study in Washington DC found a contamination rate
of 20% 12. And when the FDA used the same strict criteria
to control those results, they found that 51% of the samples
contained residues of drugs, medicines and chemicals.
Normally, tests carried out by the FDA are much less strict and
so rarely identify this type of problem. Why is it ?
The FDA uses a method, called disk-assay, that can only
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detect 2 out of about 30 drugs contained in milk, and only at
fairly high concentrations. A more powerful method, called
Charm II test, can detect a drug down to 5 molecules per
billion.
A well known albeit unpleasant fact should be mentioned :
cows udders get constantly infected, which requires daily use
of creams and antibiotics. The INRA (French National Institute
for Agronomic Research) mentioned in several publications
that penicillin injected once to a caw will appear in its milk
of the following 4 to 7 milkings. Another study performed bythe University of Nevada in Reno showed that the milk of cows
with infected udders contained infected cells. A thorough
study of those cells using advanced technology gave clear-cut
results: when a cow suffers from mastitis, its milk contains
pus ! Sorry to put you off, if youre just about to eat, but
that is exactly what the obscure jargon of the study says :
macrophages containing numerous vacuoles and particlephagocytoses, etc.
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IT GETS WORSE AND WORSE
At least, youll say, mothers milk is pure. Dont be so sure : it
all depends on the mothers diet !
Several studies carried out on thousands of breast-feeding
mothers have shown that their milk was, in most cases,
contaminated with pesticides. Moreover, it seems that the
main origins of this contamination are meat and guess what
dairy products. In fact, it is quite logical since pesticidesare most present on grass, and when cows eat grass, those
pesticides get concentrated in the animals fat mostly found in
its meat and its milk. Also interesting : the milk of vegetarian
mothers is 50% less contaminated than the average in the
study. Scientists have also noticed that breast cancer tumour
cells contain a much higher concentration of pesticides than
benign cyst cells 13.
A committee on nutrition organised by the American Academy
of Paediatrics published a report on the use of cow milk
for babies14. They could not find one single valid reason
supporting the use of cow milk for babies, and yet they
continue to recommend it ! Dr Frank Osli, of the Department
of Paediatrics at Upstate Medical Centre, discussing this
recommendation, mentioned numerous problems among
babies like bleeding gastroenteritis, iron deficiency, frequent
abdominal pains, infections and toxic contaminations from
milk. He then simply posed the question: Why feed anyone
with cow milk ?
In the face of such hazards and potential dangers from cow
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milk, it would seem wise to stop drinking it until we find
answers to all those questions. Isnt it time to stop taking
human beings for suicidal guinea pigs ?
In the same issue of Paediatrics, Dr Oski continues : In myopinion, cow milk should not be given to babies before one
year, because of the risk of anaemia (milk contains so little
iron that the infant would have to drink at least 25 litres a day
to reach the recommended daily allowance of 15 mg), risk of
gastrointestinal haemorrhage, and various other symptoms of
food allergies.
Moreover, we now know that cow milk and dairy should not
be consumed by either children nor adults because of lactose
intolerance, because of its impact on early appearance of
atherosclerosis, and because of its highly probable links with
other pathologies. As early as 1952, Dr Benjamin Spock,
perhaps the most famous paediatrician and founder of modernpaediatrics, created a shock wave throughout the USA when
he advise parents to avoid giving cow milk to their children for
the first two years of life:
I would like to warn parents that cow milk found in shops
is unfit for most babies. Human milk is the only one human
babies tolerate. It would be important to study the frequency
of allergies and colitis in babies breast-fed by omnivorous
mothers, compared to babies fed by vegetarian mothers. I
have not found such a study, although it would be of great
importance and not very expensive to carry out. But it will
probably never be done: there is no academic nor economic
profit at stake.
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OTHER PROBLEMS
Let us now turn to the problem of bacterial contamination.
Salmonella, E-coli and staphylococcus infections can be
associated with milk. When TB was a major public health
problem, one used to advise drinking raw milk. Some people
would like to go back to this practice under the pretext
that raw milk is natural. This is insane ! A study from
UCLA showed that over half salmonellosis cases in California
between 1980 and 1983 were caused by drinking raw milk.That would be the best way to resuscitate good old brucellosis
and leukaemia (see below). TheJournal of the American
Medical Association (251: 483, 1984) reported many
infections in several states caused by yersinia enterocolitica in
pasteurised milk, in spite of all hygiene and safety measures.
Most parents are aware of the risk of juvenile diabetes fortheir children. TheAmerican Journal of Clinical Nutrition
(March 1990) reports a significant positive correlation
between non fermented milk protein and insulin-dependent
diabetes found in medical data of several countries. Inversely,
the longer the breast feeding period, the smaller the risk of
diabetes.
Another study carried out in Finland noticed among diabetic
children high levels of cow milk antibodies 15 : we conclude
that either cow milk assimilation is modified in insulin
dependent diabetic children, or that their immune reaction
to cow milk proteins is increased, or that the permeability of
their intestinal wall to those proteins is higher than normal.
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In its issue of April 18, 1992, the British Medical Journal reports
a very interesting study on the occurrence of insulin dependent
diabetes among Pakistani children who emigrated to England.
It is ten times higher than for children who live in Pakistan !
What can be the cause of this difference ? The authors claim
that their diet has not changed since they came to England.
Can we believe that ? Can we believe that it is as easy and
cheap to buy milk, refined oil and sugar in Pakistan as in
England ? Can we believe that English grocers offer the same
products as Pakistani grocers ? I dont believe it one second.
Lets remember that were not talking about type-2 adult
diabetes about which all specialists agree that it is the
consequence of eating habits and perhaps some genetic
predispositions. This study contradicts all statements and
assumptions about the genetic origin of juvenile diabetes.
Indeed it has always been believed that type 1 diabetes had
genetic or viral causes. What of it now ? We have so manypreconceived ideas about the effect of food on our health
that the authors of this last study conclude that the colder
English climate must have produced a virus mutation hence
the increase in diabetic cases ! The previous study in Finland
also shows the same reluctance to admit the obvious impact of
food. For them, there could be a probable link between milkand the illness.
Finally, an article in the New England Journal of Medicine16, also quoted in the Los Angeles Times, describes a study
done at the Hospital for Sick Children in Toronto, and another
one by Finnish scientists. In Finland, we find the worlds
highest dairy consumption per capita, and also the highestrate of insulin dependent diabetics. The illness concerns 40
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children per 1000, compared to 7 per 1000 in the USA
Antibodies produced against milk protein during the first year
of life, according to the authors, attack and destroy pancreas
cells in what is called an autoimmune reaction, which results
in the emergence of diabetes among already vulnerable or
genetically inclined people Studying 142 new diabetic
Finnish children, scientists found 8 times more milk protein
antibodies than with healthy children, a clear evidence that
diabetic children suffered a serious autoimmune disorder.
And how did the American Diabetes Association respond ? Nowit becomes really interesting. Dr F. Xavier Pi-Sunyer, president
of the association, declared : It does not mean that children
must stop drinking milk, or that parents of diabetic children
must stop giving them dairy products. These products are a
very rich source of good proteins. But those proteins are
precisely causing the problem !
Do you think that the American dairy industry could have
funded the American Diabetes Association in the past or in the
present ?
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ALLERGIES
Cow milk is in fact one of the most common allergens. Lactose
intolerance provokes digestion, breathing and skin allergies.
Casein, the milk protein that is found in all dairy products, is
also the cause of numerous allergies : coughing, breathlessness
and stifling sensation, breathing difficulties, chronic colds,
asthma, frequent sneezing, etc. 17. Casein seems to be the
main allergy trigger. In a study carried out in the USA in
1997, 85% of patients who had allergy symptoms were testedpositive to all forms of casein 18. Chronic diarrhoea is the most
common gastrointestinal symptom of a childs intolerance
to cow milk. Cow milk can also be the cause of severe peri-
anal lesions, with sharp pain during excretion, and are often
followed by a state of permanent constipation. So with young
children, chronic constipation may also well be a symptom of
cow milk intolerance 19. Cow milk allergy is also very common
among babies and infants, who are still much more tolerant to
lactose than adults. It becomes urgent and necessary to find a
substitute to nourish those babies 20.
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OSTEOPOROSIS
A study published in the American Review of Epidemiology 21
shows that regular dairy consumption, especially after 20
years of age, increases significantly the risk of osteoporosis
and hip fracture. Moreover, milk protein metabolism provokes
an increase of calcium in urine. These results are confirmed
by several other studies. Even with a supplement of 1400 mg
of calcium every day, patients can lose 4% of their bone mass
per year while eating a high-protein diet of meat and dairy22. Besides, countries with record levels of osteoporosis are
also the biggest consumers of dairy products, especially the
United States of America, the United Kingdom and Sweden23. Indeed, we know now that casein provokes an increase in
blood acidity neutralised with calcium borrowed from bones24. Another study carried out by Harvard University on 78 000
women over a period of 12 years clearly shows that women
who consume regularly dairy products run a very high risk of
hip fracture 25. Finally, all studies show, without any doubt,
that groups of population with daily intake of dairy products
have significantly higher risk of bone fractures than groups who
take none or much less (see also California Scientific Review,
specialised in the study of human tissues26
).
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PARKINSONS DISEASE
Lactotransferrin, a glycoprotein, fixes and transports iron
to various organs of the body. It is found in lesions of many
neurodegenerative pathologies. It is also very likely to
transport other minerals like aluminium. Scientists are now
beginning to link dairy products with Parkinsons disease.
Results of several studies suggest that lactotransferrin plays
a very active part in neuronal degenerating process of
Parkinsons disease27
. Physiological dysfunctions producedby the protein expression in the brain are probably one of
the main causes of abnormal iron metabolism in old peoples
brain suffering from neurodegenerative diseases, particularly
Parkinsons 28.
Another important immuno-histochemical comparative study29 clearly shows that iron and aluminium play a major part inthe pathogenesis of many demential diseases. Results point
out a particular accumulation of lactotransferrin in cortical
lesions of patients suffering from Alzheimer, Down syndrome,
amyotrophic lateral sclerosis, Parkinsons disease, Picks
disease, Guam complex, etc.
Bovine lactotransferrin is much more loaded in iron (about
30%) than human lactotransferrin (5%), and this form of
iron is not easily available for digestive assimilation among
children and adults alike 30. This confirms the fact that iron
transported by lactoferrin is not normally assimilated by
human organisms 31. One of the most important studies ever
carried out involved 7500 men aged between 45 and 68 overa period of 30 years. It was part of a US state program, the
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Cardiac Program of Honolulu 32, to study the development of
Parkinsons disease. Between the late 60s and the late 90s,
128 persons contracted the disease. It was found that the risk
was proportional to milk consumption : regular milk drinkers
face a risk 2.5 times higher than non milk drinkers.
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CROHNS DISEASE
Official statistics tell us that one out of 500 Americans suffers
from Crohns disease. This means more than 500 000 people in
the USA, and the figure is approximately the same in Europe.
There is much clear evidence establishing direct links between
milk products and Crohns disease.
But the most serious bacterial infection for cattle is caused
by the paratuberculosis mycobacterium. It causes a diseasecalled Johnes disease. The animal suffers severe diarrhoea
with high bacterial concentrations in the stools. One also
finds high bacterial concentrations in the milk of infected
cows. These bacteria are not destroyed by pasteurisation.
Sometimes milk bacteria continue to develop in the human
organism that absorbed them. This results in chronic irritation
of the intestine : Crohns disease.
A study reported in theJournal of Clinical Microbiology33
concludes: it is reasonable to deduce that mycobacterial
paratuberculosis is probably responsible for the development
of Crohns disease. In fact, Johnes and Crohns diseases
show remarkably similar clinical and pathological symptoms34. It has been proved that paratuberculosis bacterium easily
crosses species barriers from cattle to infect human beings35. Mycobacterium was isolated from cells taken from patients
suffering from Crohns disease, and the bacterium is clearly
directly involved in the aetiology of the disease 36. Moreover,
it is quite capable to survive the pasteurisation process if there
are more than 10 per ml of raw milk 37. The gene of the samebacterium was identified in all patients suffering from Crohns
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disease, but in none of the other patients38. Studies done by
Dr Chris Piromalli 39 also lead to the same conclusions.
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BREAST CANCER
The chance of a mammal hormone being identical to that
of another mammal must be smaller than one in a billion
billion. And yet, the most powerful human growth hormone is
identical to the most powerful bovine growth hormone ! This
hormone is called Insulin-like Growth Factor-1, or IGF-1. It is
identical in man and in the cow, and in both cases is made up
of 70 amino-acids arranged in identical sequences. IGF-1 has
many times been identified as one of the main growth factorsfor all cancer tumours 40 41. The rate of sero IGF-1 increases
significantly (10%) among milk drinkers, but stays unchanged in
control groups (non milk drinkers) 42.
British scientist Professor Jane Plant showed in many papers
and books how she stopped eating dairy products and cured
herself from breast cancer deemed at the time terminal andincurable by the best specialists. In western countries, one
woman out of 7 suffers from breast cancer, whereas in China
only one in 10000. Jane Plant analysed many factors that
could have caused this discrepancy. She simply concluded
that the dominant factor was the lack of dairy products in
Chinese food. Her tumour had disappeared six weeks after shecompletely stopped all milk and dairy 43.
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LEUKAEMIA ? LYMPHOME ? EXPECT
THE WORST !...
I do not like to be the bearer of bad news, but the virus of
bovine leukaemia (BL) can be found in more than 60 % of
American cows. Which means that about 80 % of herds are
infected ! There are, to my knowledge, no available figure for
Europe And since all industrial processes collect milk from
different herds and farms, and mix it all together, between 90
and 95 % of commercial milk is contaminated. In theory thepasteurisation process destroys the virus providing it is done
correctly. As far as raw milk is concerned, analyses of random
samples showed that 2/3 contained BL virus 44.
This is a world-wide problem. Similar studies were made
in Germany and Switzerland. Germans regret the situation
and admit that they are unable to isolate healthy from
contaminated milk. Several European countries have tried to
separate infected cows from the rest of the herd. According
to Dr Virgil Hulse, an expert on milk and milk processing, MSc
in Public Health, the USA are the worst in the world (apart
from Venezuela) in fighting BL.
I wrote earlier that BL virus is neutralised in the pasteurisation
process. But Chernobyl-like accidents are always possible.
Thats what happened in Chicago in April 1985. In a large
modern dairy factory; there was an accidental connexion
between the raw circuit and the pasteurised circuit. The
result was a violent epidemic of salmonellosis that killed four
and made 150 000 people very sick indeed. So I ask dairyexecutives:
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Recent research show that milk lymphocytes ingested by
baby mammals pass directly into the bloodstream through
the intestinal wall. A recent report from Illinois University
at Urbana, Department of Animal Sciences, clearly explains
what is at stake. Their interest lies more in the economic
dimensions of the dairy industry rather than in the sanitary
aspects. Scientists have noticed that BL infected cows
produce more milk than healthy cows. But when leukaemia
causes chronic lymphocytosis (a large number of white cells
in blood), then milk production goes down. So they suggest
re-evaluating the economic impact of BL infection on thedairy industry. Are we to understand that leukaemia is
actually good for business if it can be controlled ? Details of
this economic analysis are described in the Proceedings of
the National Academy of Sciences (February 1989) . I find
it plainly shocking that university scientists jeopardise public
health safety to the advantage of economic profit. But one
thing is clear : no help can be expected from universities nor
from the Department of Agriculture. Political pressure and
financial stakes are too enormous.
We now know for a fact that BL virus is capable of triggering
leukaemia in other mammals. It has also been shown that the
virus can favour the apparition of leukaemia and lymphomas (aform of cancer close to leukaemia) in humans 45.
In Norway, 1422 people were studied during 11.5 years. Those
who drank two or more glasses of milk every day incurred
a risk 3.5 times higher than the others to catch a cancer of
lymphatic organs 46.
One of the most knowledgeable authors on the subject is Dr
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Allan S. Cunningham, from Cooperstown NY 47. Many people
consider milk as liquid meat, he argues. He studied meat
and dairy consumption habits over a whole year in 15 countries
(1955-56). Biggest consumers were then New Zealand, the
United States and Canada. At the other extreme he found
Japan, Yugoslavia and France. The difference between those
two groups was enormous : meat and dairy consumption was
30 times higher in New Zealand than in Japan ! Incidentally,
during the past 50 years, beef and dairy consumption has
dramatically increased in Japan and in France as have
most pathologies mentioned earlier, reinforcing the weakenedgenetic protection phenomenon noticed in migrant studies.
Before the 60s, increase in leukaemia and lymphoma cases
only appeared in Japanese who had emigrated to the USA.
Dr Cunningham also found a positive correlation between the
number of fatal lymphomas and beef / dairy consumption in
those 15 countries :
In many countries, the daily intake of protein is far higher
than the recommended daily allowance (RDA). Excessive
protein consumption is a serious risk factor for lymphoma.
Indeed, certain proteins weaken the intestinal wall which
becomes permeable to antigen fragments. They in turn will
start overstimulating chronically lymphoid tissues. We know
from laboratory experiments that chronic immunological
stimulation leads to the apparition of lymphomas in small
mammals, and all evidence leads to believe that similar
phenomena occur in human beings, resulting in lymphoid
cancers.
Gastrointestinal mucous membrane only acts as a partial
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barrier to food antigens, and crossing by food protein antigens
is frequent, especially for powerful lymphoid stimulants. Cow
milk consumption can provoke generalised lymphadenitis,
hepatosplenomegaly, and acute adenoid hypertrophy. It is
estimated that at least 100 different types of antigens are
liberated during the digestion of cow milk. This could explain
why dead viruses of pasteurised milk could still be antigen
and trigger serious pathologies.
In another study carried out in Norway 47, 16 000 people
were followed over a period of 11.5 years. For most cancercases, no significant correlation was found between tumour
occurrence and milk consumption. Except for lymphoma
cases : a very significant positive correlation was established.
People who drink two glasses of milk per day or more (or the
equivalent in dairy products, for instance 40 g of cheese) run a
risk of developing lymphoma 3.5 times higher than those who
drink less than one glass a day on average.
There are two other serious diseases that could be transmitted
to man via dairy products : bovine spongiform encephalitis
(BSE) and bovine immunodeficient virus, or BIV, a virus close to
its human cousin HIV. BSE recently got a lot of media coverage
after the death of people from Creutzfeldt-Jacob disease
contracted through BSE infected meat and dairy. Apparently
the main cause was that cattle feed came from sick animal
scraps. Now lets be serious, and use our common sense :
- Are cows meat eaters ?
NO !
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- So why do we give them meat to eat ?
- Simply for greater financial profit.
The result is that many herds all over the world have been andare being infected with BSE. Millions of animals have been
massacred and incinerated. Beef consumption decreased for
a while, and farmers swear they dont feed their cattle with
animal-based products any longer. But the epidemic is far
from being over. The media impact has lost its novelty, we are
almost used to BSE in cattle by now, but thousands of cattleare still being infected every day.
Many animals die in transit before reaching the slaughterhouse,
mostly from viral infections. These carcasses are sold for a
low price to manufacturers of animal feed. Officially, farmers
dont give it to their cattle. But it is used to feed small
carnivorous animals bred in captivity like ferrets, cats, dogs,even fish and poultry. For example, in the late 90s, dozens of
mink ranches in the Midwest (Wisconsin, Nebraska, Montana)
were totally destroyed by a fatal form of encephalopathy
after being contaminated by prion (BSE virus) infected food.
Many cats have also been fatally contaminated by BSE virus 49,
although it was believed that felines could not be infected by
the prion.
Medical scientists in many countries, especially in Europe
and Northern America, have officially admitted that products
derived from BSE-contaminated bovine meat have infected
human beings through the food chain since the early 80s.
But the incubation period can be over 30 years, we mustwait a few more years before we know the real extent of the
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consequences.
Yet the immunodeficient virus (BIV) found in cattle practically
all over the world, and particularly in the USA, Europe and
Russia, is much more worrying. Its molecular structure isvery close to HIV, the AIDS virus. We do not know for sure
whether nor how man can be contaminated by BIV proteins.
The virus is already spreading all over most of North American
herds. But the US Federal Department of Agriculture refuses
to test and check officially meat and milk for antibodies and
retrovirus. No isolation precautionary measures are taken forinfected animals. As for HIV infection, there is no cure for
cattle BIV infection. We still consume BIV infected meat and
milk, and no one can assure us that it is not dangerous. But it
is definitely acknowledged that eating raw meat, like Tartare
steak, or Carpaccio, or rare cooked steaks, etc., is very
risky for health.
Canadian and Russian scientists 50 have described an alarming
phenomenon in 1992. They observed in human beings the
presence of BIV protein antibodies. Moreover, Russian
scientists have identified viral proteins similar to bovine
leukaemia virus in 5 women out of 89 suffering from breast
cancer 51. We have yet no clear idea of what this finding
implies, but it is a clear evidence that bovine virus can be
transmitted to all other mammals, including humans.
Among the 59 known hormones, one of them is a very powerful
growth hormone called Insuin-like Growth Factor One (IGF-
1). By pure chance, nature has made this hormone identical in
cows and in human beings. This hormone can be looked at assuper fuel for cell growth, including tumours. Many medical
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studies clearly show that IGF-1 is a key factor in the growth
and multiplication of breast cancer, prostate cancer and colon
cancer cells. In fact it is probably the major growth factor for
ALL cancer cells.
IGF-1 is a natural element of milk. Babies, whether human
or bovine, are supposed to grow rapidly. But why on earth do
fat Europeans, Australians and Americans believe they have to
grow even bigger ? In fact, they simply do not think about it :
they are not even aware of the problem as, in fact, most of
our doctors !
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OTHER CANCERS
And theres worse ...
Doctors at Roswell Park Memorial Institute in Buffalo NY
have clearly shown the link between cancer of the ovaries, a
particularly virulent tumour, and dairy consumption. Women
drinking one glass of milk or more a day (or its dairy
equivalent) face a risk more than three times higher than
those who dont drink any. They suggest that if women stillwant to continue drinking milk, they should prefer dairy with
0% fat. Many scientists came to the same suggestion, although
no direct evidence supports the hypothesis that non fat dairy is
risk free for human beings, quite the opposite.
Another important study corroborates these results. Doctors
from the prestigious Harvard Medical School have analysed
data from 27 countries in the 70s. They also found a strong
positive correlation between cancer of the ovaries and dairy
consumption. They think, however, that the main factor
responsible for the pathology is lactose, and not fat. Indeed,
practically all adults do not assimilate lactose because their
organism does not produce any more lactase, the necessaryenzyme for lactose assimilation 52. These studies came out of
respectable research institutions, not from trash magazines or
scandalous newspapers stories.
Some scientists even associate dairy consumption with lung
cancer 53. Still at Roswell Park Memorial Institute, drinking
habits of 569 lung cancer patients were compared with thoseof 569 healthy people. People who drink three or more glasses
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of milk, or equivalent, are twice as likely to get lung cancer as
people who dont drink any.
For a long time, doctors have wondered why Japanese men,
who smoke a lot more than American or European men,suffer much mess from lung cancer. Now experts believe that
the determining factor lies in the difference in animal fat
absorbed.
There arent many studies associating prostate cancer with
dairy products. One of the most convincing came againfrom the Roswell Park Memorial Institute 54. The diets of 371
patients with prostate cancer were compared to diets of 371
healthy people. Men who drink three or more glasses of milk
(or equivalent) per day run a cancer risk almost 3 times higher
than those who claim not to drink any. Here again, it seems
that regular consumption of animal fat increases prostate
cancer risk. Prostate cancer is now the most common form ofcancer among American and European men, and the second
mortality level among cancers.
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WHATS IN IT, THEN ?
Is there one single health reason to tell adults to drink cowmilk or eat dairy ?
Although it is hard to find a scientifically valid reason, apart
from taste preference, it seems the best two would be :
1. milk is a source of calcium2. milk is a source of amino acids (proteins)
Let us look first at the calcium argument. Why are we so
concerned about calcium ? Obviously, we try to maintain
healthy bones and protect ourselves from osteoporosis. And no
doubt milk is full of calcium. But is it really a good source of
calcium for human beings ? Not so sure, and here are some of
the reasons why. First of all, a large regular consumption ofdairy products inhibits proper assimilation of calcium. Then
the excess protein assimilated with dairy encourages in fact
the development of osteoporosis. Another study 55 has clearly
shown a significant decalcification increase in menopaused
women who took 3 glasses of milk per day (or equivalent).
Other very important factors are hormones, weight and the
amount of protein in food. It is also very interesting to notethat in countries that do not consume dairy products, people
have no calcium deficiency.
In order to understand the osteoporosis phenomenon, it is
more useful to look at protein than at calcium. Eskimos have
a very high protein diet, about 25 % of their caloric intake.
They also consume a large quantity of calcium, on average
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highest on earth. South African Bantus get their protein mostly
from plants. Protein represents 12 % of their total calories,
and they only consume 200 to 350 mg of calcium a day, about
half the consumption of western women. Yet Bantu women,
in spite of their six to ten pregnancies in their life and long
breastfeeding periods, hardly ever get osteoporosis ! But
African women who emigrated to the United States or to
Europe are more and more prone to osteoporosis, although less
so than white or Asian women. Therefore, they clearly became
more vulnerable from a change in their diet.
So the next obvious question is : Where am I going to find my
calcium ?
And the answer is just as obvious : Just where cows find
theirs : in plants.
Especially in leaves and grains. After all, elephants,rhinoceroses and hippopotamuses grow enormous bones, after
theyre weaned, from eating only grains and green leaves, just
like horses and cows. Carnivorous animals, on the other hand,
can easily do without grains and leaves. Who would think of
feeding their cat with lettuce, spinach and rice ? All mammals,
and all living beings, live in harmony with their own genetic
programming. They have no problem feeding themselves with
natural products. Only opulent human societies know chronic
osteoporosis problems.
If youre still not convinced by the argument, just think of
those billions of people who never consumed dairy in their life
nor in their whole history, like most Chinese people. You wouldthink that many suffer from osteoporosis. Thats what could
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be implied by the dairy industry slogans. But the opposite
is true : societies who consume little or no dairy products at
all very rarely suffer from osteoporosis, whereas the disease
is very common among people who consume them regularly.
Several other studies have also shown that osteoporosis is
encouraged by an excess of protein and by the lack of physical
exercise involving long bones, these two factors acting over
several decades. Hormones also play a significant part in the
process.
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THE MYTH OF PROTEINS
Remember, when you were a child, adults often told you toeat a lot of proteins. Proteins are always the basis of a
good diet. And milk is naturally a good source. True, milk
is rich in proteins, to the point that its often been called
liquid meat. But its not necessarily what we need, quite
the opposite. Proteins can create problems : the majority of
European and American people eat far too much protein.
Lets take one of the most reliable nutrition sources published
by the American Food and Nutrition Board: Dietary
Reference Intakes for Energy, Carbohydrate, Fiber,
Fat, Fatty acids, Cholesterol, Protein and Amino Acids
(Macronutrients), 2005. These recommendations in terms
of daily nutrient intake are now used by WHO (the World
Health Organisation of the United Nations Organisation) and by
many national nutritional guidelines in Europe and elsewhere.
Present recommendations for proteins are 0,8 g at the most
per day per kilo of weight for an adult (except for pregnant
and breastfeeding women). The WHO declares that most
adults do not need more than 0,6 g of protein per day per
kilo of body weight, which represents about 40 g of proteinper day for a 140 lb adult. And of course, for the majority of
us who work sitting down most of the day, we can very well
function with 25 to 30 g per day !
30 g of protein is not a lot : its what you get in a small 140
g steak or in a 300 g plate of lentils (without meat). A good
size T-bone steak weighs on average 220 to 250 g. Indeed
proteins do not necessarily come only from animal sources
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(from animal corpses, as a friend of mine would say ). Amino
acids, the basic constituents of proteins, are identical in plant
proteins and in animal proteins. They are just not combined
in the same way. Moreover, plant proteins contain much
less saturated fats, and never any cholesterol. Just about
all Americans, Canadians, Europeans, Australians and other
inhabitants of developed industrialised countries live in a
permanent state of protein overdose. We know now that if
this state is maintained over long period, it can lead to serious
health problems like osteoporosis, atherosclerosis, kidney
malfunctions, colon and rectum cancers. Professor BarryBrenner, head of the Kidney Diseases Department at Brigham
Hospital in Boston (USA), was one of the first to point out the
danger of excessive protein consumption for kidney functions.
Finally, it is worth remembering that human milk contains
only 9 % proteins, which is the lowest rate of all mammals.
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AND ITS NOT OVER !
You certainly remember lactose. It is the most important sugarfound in milk. Nature has equipped newborn babies with the
ability to produce the necessary enzymes to assimilate lactose.
But they lose this ability around the age of 5.
What happens then ? It seems that disaccharide lactose
molecules are too big to be directly absorbed into the blood:
they must first of all be broken into monosaccharidemolecules of galactose and glucose. This can only be done
with a specific enzyme, lactase, as well as other enzymes that
transform galactose into glucose.
Let us think for a minute: nature gives us the ability to
metabolise lactose during the first few years of our life, then
turns off the mechanism. Our mother nature sends us a
clear message: all baby mammals must drink milk, but older
children and adults do not need milk any more, so cannot
metabolise lactose any longer. Three quarters of human adults
are lactose intolerant. Only recently in human evolution,
farming and cattle breeding enabled humans to borrow
milk from another species. Then it appeared advantageousfor adults to be able to assimilate lactose. But what benefit
is there in being able to drink cow milk ? And why have white
men been able to preserve this ability more than men with
pigmented skin ?
One evolution theory argues that 20 or 30 000 years ago human
tribes in their northward migrations had to face colder anddarker weather. People had to protect themselves with fleece
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and cloth. Light skins are more light-sensitive than dark skins,
hence are able to synthesise D-vitamin more easily. D-vitamin
is essential to calcium metabolism and bone density. But when
the body is covered and only face and hands are exposed to
sunlight, D-vitamin synthesis becomes scarce. Then plentiful
calcium in cow milk offers a better chance of survival to those
who can assimilate it. This is one of the plausible explanations
of the better lactose tolerance of white people than that of
dark-skin people.
Most scientists agree that lactose intolerance among adults ofdifferent ethnic groups is roughly as follows:
90 % of black people and American Indians
70 % of Asian people
50 % of Caucasian (white) people
Hence, when these people consume frequently and regularly
dairy products, they often suffer from diarrhoea, bloating,
flatulence, abdominal pains and many other intestinal
problems. Even the dairy industry itself admits that 50
millions Americans suffer from lactose intolerance which
opens up markets for new products specifically treated for
easier assimilation by adults. Hence one of the latest TV adsfrom the Danone group You see daddy, now you can drink
milk again !
Dr J. Seignalet 56 has studied extensively many clinical
symptoms of food hypersensitivity (intolerance). Modern
industrial food seems to be the major cause of many
mysterious ailments. It is impacting mostly upon a key organ(the small intestine) in three different ways:
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1) some foods are not properly digested because our
digestive enzymes are not adapted to their structure,
hence an excess of nutrient macromolecules
2) our intestinal flora is modified and becomes one ofputrefaction, with proliferation of dangerous bacteria.
Specific metabolisms, death or destruction of these germs
by our own immune defences will produce an excess of
bacterial macromolecules
3) this abnormal intestinal content is very aggressive
to our intestine: its mucous membrane is very fragile
because of its large surface (about 100 m) and extreme
thinness (1/1000 inch). The intestinal barrier becomes
then too permeable.
Stress increases this effect by encouraging secretion of gamma
interferon. This mediator acts on the intestinal mucous
membrane cells by pushing them apart. Then all thesebacterial and nutrient macromolecules will flow straight into
the blood stream. The exact composition of those molecules
varies from one person to another because it depends on
the intestinal flora, on what we eat, and on the amount of
enzymes acting on nutrients at various stages of digestion.
Depending on their structure, these molecules will have
specific affinity for specific types of cells or tissues. They may
generate three types of pathologies:
1) peptides will couple with HLA molecules and then turn
towards T-lymphocytes which are alone unable to identify
undesirable intruders (bacteria, virus or protein). Their
small receptors can only recognise peptides, and thenonly if theyre coupled to HLA molecules. Once a T-
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lymphocyte is activated, it can send an immune response
against those peptide-labelled cells. The consequence
will often be an autoimmune disease : rheumatoid
polyarthritis, ankylosing spondylitis, Graves-Basedow
disease, celiac disease, etc.
2) non-peptide molecules include among other bacterial
DNA, bacterial lipopolysaccharides, by-products from
Maillard reaction, protein isomers, sugars and lipids.
These substances are little or not at all recognised by
lymphocytes, and do not trigger any immune response.
But they may clutter the extra-cellular environment,block the membrane receptors and accumulate in the
cell cytoplasm and nucleus. This soiling and choking
process results commonly in type 2 diabetes (choking
of endocrine pancreas, muscles and adipose tissue),
primitive fibromyalgia (soiling and choking of muscles,
tendons and brain cells), arthritis (soiling of cartilagecells), some cancers, etc.
3) the organism tries to get rid of harmful waste.
Enzyme-resistant macromolecules are transported
whole by macrophages and granulocytes surrounded
by lymphocytes, from the blood to the outside through
an emunctory. This emunctory will then experience a
chronic inflammation resulting in various pathologies
like acne and psoriasis for the skin, colitis and Crohns
disease for the colon, asthma and chronic bronchitis for
the lungs, frequent ear, nose and throat infections, hay
fevers, Behet disease, etc.
Fortunately, all is not lost for dairy lovers. It seems that mostlactose is destroyed in fermentation process (bacteria digest
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it). Gourmets may then eat fermented cheese and yogurts
with moderation : even if there is less lactose, you still have
all the other substances.
Dairy products have no fibre at all.
Since their rich nutrients require intense digestivework, their regular consumption, even fermented,favours constipation and other digestive problems.
Since they contain little iron, and tend to irritateintestinal tissues, they frequently provokeanaemia and intestinal bleeding in infants, as wellas colitis, diarrhoea and vomiting.
Dairy products are also the cause among childrenof many allergies which often persist and worsenthrough adolescence and adulthood.
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LIGHT ?...
One can also sincerely wonder whether light dairy products,2% fat milk for example, are good to take regularly. Indeed
this 2% figure is misleading. It refers in fact to the global
mass. As milk is over 90% water, these 2% mean in fact 20%
of the solid milk mass. Then obviously, one should drink 0%
skimmed milk. True, this milk hardly contains any fat, but
you still have lactose and casein. But then youll say you find
lactose-free milk. True again : but if you take away from milkall its milk characteristics, you might as well drink vegetable
milk (soy, rice, almond, ), or no milk at all !
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AND LAST BUT NOT LEAST : DIOXINS
IN MILK
What are dioxins ? They are the most lethal substances ever
invented by man. They are used to manufacture herbicides.
They are 170 000 times more toxic than cyanide 57.
So dioxins are very toxic things indeed. They are also by-
products of many industrial chemical processes. Most
dioxins in our environment come in fact from chloride
product industry waste (chlorophenols), from household and
township incinerators, and of course from herbicide product
manufacturing. They penetrate all our environment through
air, water and soil. They invade the whole food chain.
Human beings are exposed to dioxins mostly (90%) throughtheir consumption of animal products (meat, fish and dairy)
which all contain dioxins to a greater or lesser extent. The
lyophilised nature of dioxin favours its important concentration
in fish and animal fat, which explains why it is found in
relatively large quantities in fat dairy 58. The main source
of dioxins (or PCDDs), of PSDF (dibenzofurane) and of PCBs
for most people, is their daily food, especially meat, fish anddairy products 59.
The more we consume products from organisms high up in
the food chain, the more we consume toxins concentrated in
animal tissue. When we eat carrots, beans or broccolis, we
ingest small quantities of toxins (pesticides, dioxins, etc.) even
if theyre not spread by the farmer, simply from air pollution.
They are present practically in just about every area of our
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planet. Every time we eat dairy or meat, it comes from an
animal that has eaten thousands of plant parts, we ingest
thousands of small poisonous toxin doses. Regular consumption
of these products results in accumulation of toxins in our body
tissues and organs, at rates far higher than safe.
For example : the amount of dioxins contained in one
double cone of vanilla ice-cream (brand tested: Ben & Jerrys
Worlds Best) is 200 times higher than the safe daily
intake as defined by the US Agency for the Protection of the
Environment60
. The analysis showing the presence of highlevels of dioxin in ice-cream samples was exposed in an article
that only one regional newspaper accepted to publish (Detroit
Free Press, Nov.8, 1999).
In 1998, a study carried out by the FDA itself, on milk samples
sold in hundreds of shops of 10 of the largest American cities,
showed that 73% of samples analysed contained pesticideresidues 61.
In India, public opinion was deeply shaken by the news of
pesticides in milk found in all 12 Indian states tested. Over
half the population of India is vegetarian, and milk represents
an important part of peoples diet. Dr G.S. Totefa summed
up the results in those words : among 2 205 milk samples
analysed, 85% contained levels of HCH isomers far higher
than the legal limit. Such pesticide levels in milk cannot
be tolerated and are a danger to public health. However
government authorities did nothing to change the situation,
especially in terms of financing research projects to find
alternative solutions to dangerous pesticides62
.
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In 1987, a multidisciplinary dairy research project was launched
at Mahoning County Farm in Ohio. During the first year of the
study, analyses clearly showed that DDT residues in the soil were a
prime source of cattle contamination by pesticides, grass and hay
becoming toxin transmitters from earth to cows 63.
Insecticides chlordane and heptachlor provoke cancers, destroy
the immune system and most certainly play an important part as
endocrine disruptors. Their great resistance and longevity allows
them to stay active for dozens of years. Many cattle herds in
Oahu (Hawa) were accidentally fed heptachlor-treated pineapple
leaves. As a consequence, all milk and dairy from the area werecontaminated for years. Between 1981 and 1984, authorised
levels of heptachlor residues in food (0.3 ppm) were exceeded
by a factor of ten in dairy products. Further research showed
that maternal milk from women who had consumed dairy from the
area was also heptachlor contaminated at levels averaging 200
ppm and sometimes reaching over 400 ppm, 1000 times the legallevel ! The study also showed that breast cancer levels among
women of Japanese origin rose by 42 % between 1970 and 1985 64.
In fact, animal products (dairy, meat, poultry and fish) are the
main sources of human contamination by chloride insecticides.
Atrazine is primarily used as a weed-killer for corn. Most corn
production is used for cattle feed. This extremely toxic herbicideis directly linked to the development of many cancers : breast,
ovaries, uterus, testicles, leukaemia and lymphomas, as well
as many sexual aberrations and modifications. Many European
countries have banned it, like Germany, Italy, Austria and
Holland. According to the Vermont Department of Agriculture in
the USA, milk farmers who supply those Ben & Jerry ice-creams
manufacturers still use today tons of carcinogenic atrazine every
year 65.
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IN BRIEF
In my opinion, there is only one valid reason to consume milkor dairy products : because we like them. Because they are
part of our culture. Because we are used to their flavours and
their textures. Because we like the feelings we get from them.
Because we were conditioned by our parents since we were
children to like milk and dairy. And one of the best reasons is ice-
cream. Some people would die for an ice-cream !
Now once you know the facts, it is impossible to forgive criminal
acts and malevolent intentions of dairy industries all over the
world, whether American, European, Australian, Chinese or other.
Scientists and executives paid by the dairy industry are fully aware
of these acts and intentions and of their consequences. They
spend enormous amounts of money to invent medical evidence
and publish phoney studies in order to confuse consumers.
Spreading false statistics and lies are a most important part in the
tragic endeavour of collective poisoning.
One last comment about many of scientific theories on nutrition,
and on health in general. Most studies designed to support such
theories, or the benefits (or ill effects) of such substance orsuch product, are carried out on small laboratory animals. Yet
whatever our beliefs, there is little doubt for anyone that the
human species is at the top of biological evolution scale. This
include many of our organs, like the brain with its cortex, our
blood system with our four-cavity heart, and our digestive system
with a gastric PH of 1.8 quite sufficient to digest food made for
us. Other mammals also have species-specific organs designed to
digest and assimilate food made for them. For example, other
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mammals cannot digest many phytonutrients, hence they cannot
benefit from their marvellous properties. Take the laboratory rat
as an example. Many studies have warned us about the dangers
of consuming broccoli, soy beans or tomatoes, but they never
revealed what all those unscrupulous scientists know very well.
Rats do not have a gall bladder. Rats do not produce the same
digestive juices as humans. It is absurd to believe that rats could
be a model for human nutrition, or cats, or dogs or chimpanzees.
So heres just one last piece of advice. Dont take dairy products
to be in good health. Scientific evidence is undeniable. Theywont do you any good, quite the opposite. If billions of people
have lived very healthy for thousands of years without eating
dairy, you can too. True, its hard to change our habits, especially
when it comes to eating. But I can assure you that it is completely
safe, and that your health will improve, and that it wont cost you
a penny.
What have you got to lose ?
Paris, May 2007
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