What is it about milk that promotes growth?

Answer 1

CALCIUM IN THE MILK MAKES THE BONES GROW STRONG AND HEALTY

Answer 2

Baby cows weight about a 1/2 ton by the time they are one years old. You do the math! Calcium promotes bone strength, not growth.
Cows milk is for baby cows!
It might also be all the hormones humans feed to the cows.

Answer 3

Vitamin D and calcium-which are both good for your bones-however- some people do question the fact that the majority of milk in this country comes from dairy cows that are given growth hormones---is it possible that this is one of the many reasons that kids are getting so obese in our country-----think about it and maybe consider organic milk from cows that haven't been pumped up with chemicals

Answer 4

The calcium stimulates bone growth.

Answer 5

well
milk has good source of vitamin D and calcium obviosuly
but it's hte comination that promotes growth. Vitamin D is ideal because it helps ur body absorb calcium, and calcium strengthens ur bones

Answer 6

It's the calcium, baby. That's what makes you taller and prettier so you could be a supermodel and be living up in the food chain...

Answer 7

the calcium makes your bones stronger and more durable. thats about it though

Answer 8

the calcuim

Answer 9

Some problem foods frequently cause food allergies and may be the primary allergens or causative agents that sensitize us to a range of other allergens. This applies especially to the gluten in wheat and to proteins in cows' milk. When the body is still young or over acid and sensitive it tends to respond strongly to these foods. However, problem foods cause even more serious problems when the body is older, alkaline and insensitive, but then there are no 'alarm reactions' to warn us. This leads to the development of chronic degenerative diseases such as autoimmune diseases, cardiovascular diseases and cancer.

In addition to specific health problems being caused by specific foods, the overall impact on the adrenal glands of habitually consuming problem foods may raise the basic stress level to such a high degree that a relatively small additional stress from emotional or social problems may trigger severe reactions. These may include asthma, epilepsy, migraine, depression, irritability, hyperactivity, phobias, nervous breakdown and mental disease.

The list of problems that have been associated with the consumption of milk and dairy products includes iron deficiency anemia, allergies, diarrhea, heart disease, colic, cramps, gastrointestinal bleeding, sinusitis, skin rashes, acne, arthritis, diabetes, ear infections, osteoporosis, asthma, autoimmune diseases and possibly even lung cancer, multiple sclerosis and non-Hodgkin's lymphoma.

The milk of mammals is species-specific and cow's milk is a species-specific food for calves. Dr. Frank Oski explains in his book Don't Drink Your Milk!, The milk of each species appears to have been specifically designed to protect the young of that species. Heating, sterilization, or modification of the milk in any way destroys the protection.

In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants occurs around the age of one year. In no mammalian species, except for the human (and domestic cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow's milk is designed for calves.

There is a tremendous difference between human babies and baby calves and a corresponding difference between the milk intended to nourish human babies and baby calves. It takes about 180 days for a human infant to double its birth weight, and human milk is five to seven percent protein. It takes only 45 days for a calf to double its birth weight and cow's milk is 15 percent protein. This protein in cow's milk is of a different composition than that of human milk and is poorly assimilated in the human body.

The three problematic ingredients in dairy products are lactose (milk sugar), butterfat, casein and other proteins. While lactose is a problem in all animal milk, including goat's milk, difficulties with casein and butterfat are specific to cow's milk.
Lactose

Approximately 90 per cent of the world's adult population - that is, all but the majority of the Caucasian race - cannot split lactose into its two components - glucose and galactose. After the age of 3 a deficiency of the lactose-splitting enzyme lactase develops, and this can cause more or less severe indigestion and diarrhea if the diet contains appreciable amounts of lactose. This condition is known as lactose intolerance. We can tolerate lactose better if fermented milk is used, as in the form of yogurt or kefir, where the lactose is partially split by lactic-acid bacteria.

Feeding babies cows milk leads to

Ear infections, colds and chest infections due to mucus production

Zinc and iron deficiency as they are bound in the milk in a way babies can’t digest

Sudden infant death syndrome - more common in milk consuming infants who are vaccinated

While milk and lactose may cause mucus congestion visible in the iris as whitish discoloration, cheese and butterfat cause the iris to turn yellow or brown in susceptible individuals. Yellow is the first stage of a white area becoming brown.
Galactose

However, lactose intolerance is only a minor problem compared to the much more serious health problems caused by galactose. Lactose intolerance actually appears to be a wise precaution of nature rather than a regrettable accident, because it protects us from the great danger of galactose overload.

Most European adults and older children who can digest lactose are unable to use galactose efficiently. Babies need galactose as an important building component of the brain, the central nervous system and of many proteins. Thus mother's milk is even higher in lactose than animal milk to ensure the baby does obtain sufficient galactose.

In later life, very little galactose is needed and this can easily be synthesized from other sugars. Therefore, most of the ingested galactose is converted in the liver to glucose and used as body fuel, but the amount that can be converted is rather limited, even in a healthy liver.

This conversion is a slow and complex process requiring four different enzymes. One of these is sometimes missing from birth, giving rise to a condition known as galactosaemia. Continued milk-feeding leads to a build-up of galactose in the baby and causes cataracts, cirrhosis of the liver and spleen and mental retardation.
Mucic acid

Unfortunately, under normal conditions only part of the galactose is expelled with the urine. If there is a deficiency of protective antioxidants, then the rest is mainly oxidized to galactaric acid, commonly known as mucic acid. The great health danger of mucic acid is that it is insoluble. The body cannot let it pile up in vital areas and block organ functions or blood circulation. Therefore, it forms the mucic acid into a sticky suspension in water, called mucus. Thus mucic acid is a main component of pathogenic (disease-producing) mucus.

It is the function of the lymphatic system to remove dangerous substances, such as mucus, from areas of vital importance and transport it to the organs of elimination. Mucus is too dangerous to dispose of through the kidneys or with bile through the liver, but it has a special affinity to the mucous membranes that line the insides of our body openings. Such areas, and of prime importance, are the lungs, the respiratory tract and the hollow head spaces, the sinuses and the Eustachian tube (a passage between the mouth and the inner ear).

The mucus accumulates in these hollow spaces until external factors help to sensitize the mucous membranes sufficiently to allow the mucus to pass through. This is relatively easy in young individuals and those with a poor sugar metabolism as they have high levels of histamine and inflammatory adrenal hormones. Even minor irritations of the mucous membranes, be it from cold air, dust, air pollution, pollen or germs, will sensitize these to let some of the mucus flow out.

Such mucus cleansing may be experienced periodically as a cold, hay fever, wet cough or running nose. In others, the accumulation of mucus, which provides a favorable breeding ground for germs, causes chronic infections in specific areas such as the sinuses, the middle ear, the respiratory tract and the lungs. This may allow a permanent trickle of mucus through the affected mucous membrane. In addition, a dead front tooth may be responsible for chronic sinus problems.

With a high lactose intake, the lymph channels and lymph glands are usually congested with mucus as well. This allows influenza and other infections to spread from the sensitized mucous membranes through the mucus-filled hollow spaces into the lymphatic system, causing lymph gland swellings and inflammations. I have found that in many people the number of colds, influenza and other respiratory infections can be varied at will from none to several per year just by varying the lactose intake. Mucus congestion is also the main cause of ear infections and hearing problems, especially in children.

While in the case of those suffering from cow's milk allergy somewhat more lactose may be tolerated when it comes from goat's milk, in most individuals the lactose in goat's milk or in tablets will be equally as mucus-forming as that from cow's milk.

LACTOSE CONTENT OF DAIRY PRODUCTS



butter


0.5%

cheese, cottage cheese


2-4%

goat's milk


4.3%

cow's milk


4.9%

yogurt and ice-cream (with skim-milk powder)


5-25%

skim-milk powder


52%

whey powder


70%
With a lactose content of 52 per cent in skim-milk powder, you may now realize how dangerous the current fad is for using low-fat ice-cream, yogurt, cottage cheese and so forth, instead of full-fat products. Such low-fat foods are made from skim-milk powder and contain three to five times as much lactose as the equivalent full-fat foods. Sometimes skim-milk powder is even added to butter. Therefore read the label and avoid butter that lists 'non-fat milk solids' as one of the ingredients.
Casein

Casein is the main protein in cow's milk and constitutes about 3 per cent of it. Human milk, on the other hand, has only 0.5 per cent casein content. The high casein content of cow's milk causes it to form a very tough, rubbery curd in the stomach; the casein binds the calcium as an insoluble salt. Thus it is extremely difficult to digest and is a frequent source of indigestion. Mother's milk and goat's milk, on the other hand, form finely dispersed soft curds that are easy to digest.

Thus the protein in cow's milk frequently is only partly digested and becomes a major source of intestinal putrefaction and toxemia. Incompletely digested protein may pass the wall of the small intestine and cause allergy. Worms in children are often due to intestinal putrefaction from undigested cow's milk. Breast milk also contains high levels of fat-digesting lipase and other enzymes. Therefore breast milk is nearly self-digesting in the baby's gut while pasteurized cow's milk is very difficult to digest.

Allergy-prone mothers are able to pass allergens to their babies with their breast milk. This is often caused by beta-lactoglobulin, which is in the cow's milk. When such mothers avoided cow's milk (and thus its proteins), the babies' colic disappeared.

Colic is due to an inflammation of the intestinal wall, which in turn is triggered by an allergic reaction against the protein in cow's milk. This chronic inflammation erodes the micro-villi through which the food is absorbed, thus resulting in malabsorption. Incompletely digested proteins may also pass through the damaged intestinal wall into the bloodstream and produce various allergic reactions, such as dermatitis or brain irritation.

Tannin in tea or coffee has a harmful effect on the casein of added milk. It produces a denatured protein, similar to the manufacture of leather that cannot be digested and may cause digestive distress.
Toxicity and Cancer

Modern feeding methods substitute high-protein, soy-based feeds for fresh green grass and breeding methods which produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow create animals that need antibiotics to keep them well.

Several studies have also shown that cancer patients consume more cows' milk than do matched controls.

Monsanto's bovine growth hormone (BGH) used to increase milk yield by 30% -- a genetically engineered product that has been linked to the proliferation of breast, prostate, and colon cancer cells in humans.

Dr. William Von Meyer, Research Scientist: "A human drug requires two years of carcinogenic testing and extensive birth-defect testing. BGH was tested for 90 days on 30 rats at any dose before it was approved."

BGH causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants.

It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness.

BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows' milk. BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics.
Pasteurization

Pasteurizing milk destroys enzymes and reduces the vitamin content by over 50 percent. Raw milk contains beneficial bacteria such as lactobacillus acidolphilus which holds the putrefactive bacteria in check. This is why raw milk will eventually curdle and sour if allowed to sit at room temperature. Pasteurized milk, not having any beneficial bacteria or enzymes, eventually rots.

The irony of pasteurization is that it destroys the germicidal properties of milk. Experimental animals deteriorate rapidly on pasteurized milk. For instance, calves fed pasteurized milk die within 60 days, as shown by numerous experiments. Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, reduces vitamin C, iodine, makes calcium poorly absorbed kills beneficial bacteria, promotes pathogens.

So why do we pasteurize milk? 1) It extends the shelf life of milk from five days to several weeks and 2) It enables the farmer to have lower standards of cleanliness. The standards for certified dairy herds and milk handlers of raw milk are considerably higher than for herds whose milk is to be pasteurized. Homogenizing milk has been linked to the rise in arteriosclerosis (hardening of the arteries) and heart disease. The culprit is an enzyme in milk called xanthine oxidase (XO) which partly survives pasteurization (40 percent). When the cream in milk is in it's natural state, the fat globules are too large to go through the intestinal wall and into the bloodstream.
Homogenization

The butterfat of commercial milk is homogenized, subjecting it to rancidity. Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter-fat is in milk for a reason. Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America's best source of preformed vitamin A.

Synthetic vitamin D, known to be toxic to the liver, is added to replace the natural vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.

Homogenization changes that by straining the fat through tiny pores under great pressure. Xanthine oxidase XO attaches to the fat molecules (now reduced in size but increased in amount a hundred times) which are now small enough to get into the bloodstream and do its damage.

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease. Like all spray dried products, non-fat dried milk has a high nitrite content.

Scientists have discovered that a significant amount of XO is present in areas of hardened and blocked arteries. XO is not present in human milk. In clean, raw cow's milk. XO is not absorbed by the intestines.
Calcium issues

Cow's milk appears to disturb the calcium metabolism. Calcium becomes trapped in undigested casein, while the long-chain saturated fatty acids form insoluble soaps with calcium. In addition, cow's milk has a more unfavorable ratio of phosphorus to calcium as compared to breast milk.

Your bones are a mineral bank for your body storing 99 percent calcium, 85 percent phosphorus and 60 percent magnesium. When mineral levels are low in the blood, osteoclasts break down bone to free up these minerals and deposit them in the blood. Excessive animal protein intake increases the need for calcium to neutralize the acid formed from digesting animal protein. This indicates that the drinking of processed milk destroys bone in the process of digestion

To increase dietary calcium, consider increasing your consumption of green leafy vegetables such as collards, kale and spinach. Adding these greens to soups, stews and even chili is a more appetizing way to incorporate them into your diet. Carrots and their juice are also an excellent source of highly assimilable calcium. Greens is where cows get their calcium from!!!
Safe dairy products

Fermented cow's milk products in the form of natural yogurt, kefir and natural cheeses produce a fine curd and cause less health problems than unfermented milk. However, even these should be used with care and only if they do not cause allergies or mucus problems. Generally, the corresponding goats' or sheep milk products are much more preferable. The least harmful milk product is cottage cheese made from fermented goats' or sheep milk. Traditionally made creme fraiche (European style sour cream), has a high enzyme content.

Whole, pasteurized, non-homogenized milk from cows raised on organic feed is now available in many gourmet shops and health food stores. It can be cultured to restore enzyme content, at least partially. Cultured buttermilk is often more easily digested than regular milk; it is an excellent product to use in baking.

Many shops now carry whole cream that is merely pasteurized (not ultra pasteurized like most commercial cream); diluted with water, it is delicious on cereal and a good substitute for those allergic to milk.