For Dairy Lovers


What is ‘Dairy’ exactly?

When I was asked about the meaning of Dairy, I went online to see what the main sources of definitions say about the actual word. I found this link about Dairy through Wikipedia—which I find fascinating since it led me to a chart of how the different cow milk product s(INCLUDING cHEESES OF ALL SORTS ) are connected and other animal milk products as well.

The actual meaning of the word ‘Dairy’ was summed up to basically mean; A building, room or establishment for the storage, processing, and distribution of animal milk and animal milk products.

Some folks may consider eggs to be ‘Dairy’…

I think this is because eggs used to be found through the same farm yard sources of animal-milk products. People who raised goats, sheep, cows, etc., for milk, cheese and butter—usually had chickens and so were also a source for chicken eggs and also for the edible birds themselves. I think that still today, eggs are found in the dairy sections in most grocery stores.

We depend on dairy for many things. In one form or another. It is used at just about every meal under the guise that it is something that the general public must not live without. Creams & cheeses of all sorts have been appreciated in European countries for centuries and here in the States for a good long time now. It seems challenging for many chefs to create quality fare, without the excessive use of dairy. Creams &/or milk are used as thickeners for delicious gravies, dips, sauces and many other popular yummy things such as; ice cream, cheese cake, cheddar flavored crackers, cheese breads, the list goes on…  For most people there is no substitute for dairy when it comes to eating cereals. Dairy, in the way of milk, is a wonderful accompaniment to tea, coffees, cake and cookies. I need not say more after that last one…

There are also non-dairy sources of ‘milk’ from Nuts and Seeds. Nut and Seed milks are recommended over dairy if when one is on a diet to help to Heal and Build without leaving any deposits behind to Cleanse. This is definitely not true of animal products.

Even though Nut and Seed milks are acid-ash forming (with the exception of Almonds) they are still considered in better sync with the optimal life style. The nutrients they offer do actually help us to become healthier.

All dairy is acid ash producing and hard for the human body to digest. It is interesting to note that dairy is linked to many health problems that presently exist throughout the world. In some foreign countries, the onset of similar diseases that we have here in U.S. of A. came about with the introduction of dairy products.

No other species on this vast planet drinks milk after a certain maturity.
Ours is the only species known to continue drinking milk after getting our teeth.

The dairy that we typically use for food comes from domesticated cattle. Cows, female cattle, UNLIKE HUMANS are animals built quite differently than humans. Cows’ milk is meant for a calf, a baby cattle. The physical needs of growing cattle are much different than humans. To grow to the grand size that Nature demands in such an enormous creature THAT is hundreds of pounds larger than humans. Cattle have more than one stomach for their complex digestive system. To digest milk from their mother takes a calf much more than what our human bodies have to give. Add to this natural process of elimination there are other reasons why to forego ingesting animal milk…

In this country we step in to make the digestion of milk become even more intolerable through the processes of pasteurization and homogenization.

Pasteurization heats the milk at high temperatures killing all bacteria. It had its purpose when killing bacteria from unhealthy disease carrying animals. Though the good bacteria, which aids in the already difficult process of digestion is also affected. Studies now show that the digestive process which once was not good has now become intolerable.

As stated in “Homogenized!” by Nicholas Sampsidis, M.S., another tell-all book that is out of print (Hmmm, …) “Milk fat contains a substance called Xanthine Oxidase (XO). When milk is not homogenized, both the fat and the XO are digested in the stomach and small intestine into smaller molecules, which are either used or excreted from the body. Dr. Oster and Dr. Ross have found that the homogenization process is responsible for allowing some of the XO to pass in tact, in small protective packets, through the wall of the intestine and into the circulation.

Milk is homogenized primarily to extend its shelf life, supporting economic advantages. The process of homogenization can be looked at like this: imagine shooting milk at a very high pressure through fine filters. Fat particles shatter into tiny, glass like particles. When milk is left in its natural form this Xanathine Oxidase is not as harmful because it is like small beads that can be passed through the body and excreted somewhat. Once shattered, though, it finds its way through the intestinal wall and causes damage in blood vessels and arteries. The body sends in extra amounts of cholesterol to help hold the wounds together. The body produces this extra cholesterol which helps where healing is needed. The allopathic way sees higher cholesterol as the source of the problem. In this situation, improper information and the introduction of drugs adds to worsen the problem. Unfortunately, this is one great example of blind trust treating those too numerous to mention on a daily basis throughout the medical care clinics of this vast country.

XO is an enzyme found in the liver of many organisms where it is involved in the breakdown of compounds (purines) into uric acid, a waste product. Humans have a natural reservoir of XO in the liver. However, if any foreign XO, such as that from cow’s milk, enters the bloodstream, it creates havoc by attacking specific targets (plasmalogen tissue) within artery walls. It can also directly attack parts of the heart muscle. Lesions within artery walls result from this attack. The body responds to the XO related damage by taking measures to protect arterial lesions from further assault. Scar tissue and calcified plaques represent stages in the healing process. The simple thickening and hardening of the arteries is known as arteriosclerosis, whereas, atherosclerosis is characterized by the additional accumulation of cholesterol and fatty deposits laid down adjacent to scars and plaques.

Gradually, the artery wall thickens obstructing the flow of blood. Arteries lose their elasticity in later stages of the disease as additional calcium is deposited. Calcification of the arteries can contribute to high blood pressure which is actually not a disease in itself. High blood pressure is just a symptom, the tip of the iceberg, which surfaces in the course of progressive atherosclerosis started by XO!”

Nicholas Sampsidis, M.S. goes on to say, “… XO is an enzyme and since enzymes are proteins, XO should be broken down by the acidity of the stomach’s gastric juices and by digestive enzymes. There are two interesting reasons why XO escapes destruction and passes intact through the intestinal wall into the bloodstream.

First, although concentrated stomach acid is capable of inactivating XO, the large volumes of milk, which children and teenagers commonly consume, can buffer the acid to the point where a significant amount of XO is not digested and left active. According to one study, 64 percent of the XO will remain active after equal volumes of milk and acid are mixed in the stomach. Some alkaline foods and commercial antacids have a neutralizing effect on stomach acid and may also prevent the digestion of XO. With advancing age, the volumes of gastric secretions often drop allowing more XO to remain biologically active.

Second, the homogenization process causes active XO to become trapped within membrane bound structures called liposome. Liposome are very small fatty, capsule-like artifacts of the homogenization process, which surround XO and protect it from the action of digestive enzymes and acids. Liposome are the vehicles in which active XO is transported through the intestinal wall into the lymph channels. Picked up by the white blood cells some active XO eventually reaches specific target sites in the circulatory system. Gastrointestinal upset enhances per sorption of liposome into the circulation.”

(“Homogenized!” by Nicholas Sampsidis, M.S. was published in 1983 by Sunflower Publishing Inc., Glenwood Landing, New York 11547).

There is also the concern of plastic contaminants from the plastic containers used to store and sell milk and other dairy products.

Lactose intolerance is something that we hear is only true for few. What is really happening with those quoted with this noted dis-ease is, when tolerance levels start to break down, symptoms begin to show up on the surface. Most likely, these folks are not used to eating dairy very much or through the chain of relative genealogy possibly they ran the course of becoming SATURATED.

Another interesting thing to note is when calves are fed dairy products that have been pasteurized and homogenized they’ll become sickly and eventually die. From what I recall through this study, the longest a calf survived was only sixteen days and I bet the poor sweet thing suffered on the way out.

Maybe, if dairy was thought of more as a treat and used more moderately perhaps, it would not be as bad. The sad thing is, not only have we grown accustomed to having it throughout the day while combining it with just about everything, we are taught to think that it is something we cannot live without in our diet.

If you understand the basic need to keep our body s’ alkalinity high—and about how this relates to the optimal function of our health, then you can see that it makes sense to prioritize foods like dairy and meat on a much lower scale than we are used to.

Again allow Nature to dictate – In Nature, how would it be to have a human suckling the teat of a cow? It is just simply not natural.

In as far as following general rules for keeping health optimized,
the simplicity of picking fruit from a tree looks a whole lot simpler to me.

Follow this link to the next chapter Quality Supplementation

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