Dairy is Scary!

Corporate-owned factories where cows are warehoused in huge sheds and treated like milk machines have replaced most small family farms. With genetic manipulation and intensive production technologies, it is common for modern dairy cows to produce 100 pounds of milk a day— 10 times more than they would produce in nature. To keep milk production as high as possible, farmers artificially inseminate cows every year. Growth hormones and unnatural milking schedules cause dairy cows' udders to become painful and so heavy that they sometimes drag on the ground, resulting in frequent infections and overuse of antibiotics. Cows— like all mammals— make milk to feed their own babies— not humans.
Dairy products are a health hazard. They contain no fiber or complex carbohydrates and are laden with saturated fat and cholesterol. They are contaminated with cow's blood and pus and are frequently contaminated with pesticides, hormones, and antibiotics. Dairy products are linked to allergies, constipation, obesity, heart disease, cancer, and other diseases.
The late Dr. Benjamin Spock, America's leading authority on child care, spoke out against feeding cow's milk to children, saying it can cause anemia, allergies, and insulin-dependent diabetes and in the long term, will set kids up for obesity and heart disease, America's number one cause of death.
Dairy products may actually cause osteoporosis, not prevent it, since their high-protein content leaches calcium from the body. Population studies, backed up by a groundbreaking Harvard study of more than 75,000 nurses, suggest that drinking milk can actually cause osteoporosis.
According to the U.S. Department of Agriculture, the average American consumes more than 550 pounds of dairy products annually, which is 40 percent of the bulk of the food we eat.
Give the bottle the boot! Instead, try delicious soy or rice milk, soy cheese, Tofutti ice cream, and tofu sour cream and cream cheese. All are widely available at health food stores and many supermarkets.
Even granny hates milk. Chocolate milk is just as gross as regular milk. Chocolate milk may seem less gross because of the good taste, but all that sugar that is added can pack on the pounds! They advertise that it has just as many "vital" nutrients as regular milk but what they don't advertise is that is has just as many pus cells and just as many hormones. Just as much cholesterol and just as much fat. Of course as always, it has no fiber and no phytonutrients.Say no to milk!~
Breast cancer is the most common cancer-related death among women in most of the Western world and the leading cause of death for women under 50. It strikes about 182,000 women in the U.S. each year and kills 46,000. Consuming dairy products is linked to an increased risk for breast cancer because dairy products are high in fat, animal protein, and hormones, each of which increases cancer risk. Since the 1980’s, study after study has linked dairy consumption to a high incidence of breast and other cancers. Women seeking to minimize their chances of breast cancer should avoid milk, other dairy products, and meat.
Just a few examples:
The American Cancer Society points out that "about one-third of the 500,000 cancer deaths that occur in the United States each year is due to dietary factors … Although the committee recognizes that no diet can guarantee full protection against any disease, we believe that our recommendations offer the best nutrition information currently available to help Americans reduce their risk of cancer." The Society’s top two recommendations are: "1. Choose most of the foods you eat from plant sources"; and "2. Limit your intake of high-fat foods, particularly from animal sources."
The American Dietetic Association reports that breast cancer is most prevalent in countries where women consume high-fat, animal-based diets. In Asia, where milk consumption is extremely rare, breast cancer is almost unheard of. International renowned nutrition expert Dr. T. Colin Campbell points to China, a basically nonmilk-drinking country, where cancer deaths among women aged 35 to 64 averaged less than 9 per 100,000, as opposed to 44 per 100,000 in the U.S.
Japanese women who follow a more Western-style, meat- and dairy-based diet are eight times more likely to develop breast cancer than their counterparts who eat a plant-based diet not containing dairy products.
There are numerous other studies to cite. For example, Dr. J.L. Outwater of Princeton University and Drs. A. Nicholson and N. Barnard of The Physicians Committee for Responsible Medicine cite more than 12 epidemiological studies that show a positive correlation between dairy products and breast cancer.
An Italian study revealed that breast cancer risks increased as a result of the consumption of animal fat, animal protein, most significantly with regard to dairy products. The authors of this study, published in the British Journal of Cancer, indicate that the results are consistent with previous reports. Additionally, doctors in Milan report data showing a strong correlation between dairy consumption and breast cancer.
Another Italian study, published in the Journal of the National Cancer Institute, reported that adult women who reduce their dietary intake of fat and animal protein substantially lower their risk of breast cancer.
A survey of 1,486 Danish women with breast cancer indicated that women who frequently consumed "standard" (whole) milk or consumed three or more liters of low-fat milk per week prior to their diagnosis significantly elevated their risk of developing breast cancer.
A report published in Cancer Research correlates breast cancer mortality with dairy consumption and suggests that dairy products play a role in the development of breast cancer.
A comparison study published in Cancer shows that meat and milk consumption are positively associated with breast cancer deaths. Doctors found a strong link between breast cancer and animal fat, but no relationship between breast cancer and vegetable fat.
Researchers at Stanford University and the National Institutes of Health found that high concentrations of the IGF-1 hormone stimulate cancer cell growth. IGF-1, a hormone that occurs naturally in humans and cows and in all milk, is increasingly abundant in milk from cows treated with synthetic bovine growth hormone (rBGH). In the International Journal of Health Sciences, University of Illinois scientist Dr. Samuel Epstein warns that elevated levels of IGF-1 in milk from cows injected with rBGH is a potential risk factor for breast cancer in humans who consume cow’s milk.
Studies published in the Journal of the American Dietetic Association and the British Medical Journal found that consuming three additional servings of nonfat or 1 percent milk for 12 weeks was associated with a 10 percent increase in IGF-1 levels. The Food and Drug Administration reports that IGF-1 is not destroyed by pasteurization. In fact, pasteurization actually increases its concentration in rBGH milk.
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