Thread: Milk is MMMGross

Milk is disgusting! Im looking for comparisons of the different types of milk online (ie rice, almond, soy, etc..) and I came across this gem, so I figured I'd share. Enjoy!


The Truth About Milk

If you are still consuming cow's milk, or worse yet, feeding cow's milk to your children, please read the following quotes:

Physicians Committee for Responsible Medicine:
"If you think you or your kids need milk to grow strong bones, it's time for a second opinion. A major research study published in Pediatrics in 2000 showed that getting extra calcium—from milk or anything else—doesn't make any difference at all in bone density. And evidence shows that dairy product consumption contributes to obesity, ear infections, constipation, respiratory problems, heart disease, and some cancers. For strong bones, kids need exercise, sunlight, and a diet rich in fruits and vegetables. And there's healthy calcium in fortified juices, soymilk, greens, beans, and many other foods that avoid milk's problems."

Dairy Education Board:
"Oh yes...organic milk. The healthiest milk from the healthiest cow is naturally loaded with lactoferrins, immunoglobulins, and growth hormones. Horizon's organic milk contains animal fat and cholesterol, dioxins, and bacteria. The amount of somatic cells (pus) in organic milk is lower than milk from non-organic cows, but it's still dead white blood cells and dead bacteria. Ask yourself this question. Does organic human breast milk sound like a delicious drink for an adult human? Instinctively, most people know that there are substances in breast milk that are not intended for their adult bodies. Same goes for pig's milk and dog's milk. Same for cow's milk.

"Some people may not be able to tolerate lactose, a milk sugar. One hundred percent of humans are allergic to casein, a milk protein. Eighty percent of the protein in Horizon's organic dairy products is casein, the same glue used to adhere a label to a bottle of beer. Eat casein and your body produces histamines, then mucous."

Dr. Benjamin Spock:
"Cow’s milk has become a point of controversy among doctors and nutritionists. There was a time when it was considered very desirable, but research has forced us to rethink this recommendation. While there are still disagreements among scientists, there are several points that most everyone agrees on.

"First, most green leafy vegetables and beans have a form of calcium that is absorbed as well or even a bit better than that in milk. They also have iron, vitamins, complex carbohydrate, and fiber which are generally lacking in milk.

"Second, dairy products contribute to a surprising number of health problems. They can impair a child’s ability to absorb iron and in very small children can even cause subtle blood loss from the digestive tract. Combined with the fact that milk has virtually no iron of its own, the result is an increased risk of iron deficiency.

"Cow’s milk proteins are a common cause of colic, and now the American Academy of Pediatrics has concluded that there is evidence that cow’s milk may well contribute to childhood-onset diabetes. Some children have sensitivities to milk proteins that show up as respiratory problems, chronic ear problems, or skin conditions."

John A McDougall, MD
"In addition to the scientific and medical evidence against dairy products, we can observe the way milk is used by other animals. No other animal in its natural environment drinks milk after it is weaned. Furthermore, in nature no young animal drinks the milk of another species."

Joseph D Weissman, MD
"Under ordinary circumstances, vegetable sources of calcium are adequate. Almost all diets contain calcium in amounts above the threshold of human needs; a diet lacking in calcium is virtually impossible to find."

Dairy Education Board:
"Do you wonder why it is that cow's milk contains so much calcium? After all, cows do not drink milk. Where then, do they get their calcium?

"The answer is that plants (veggies) are loaded with calcium. Cows eat plants. Humans should, too."

"In order to absorb calcium, the body needs comparable amounts of another mineral element, magnesium. Magnesium is the center atom of chlorophyll. Milk and dairy products contain only small amounts of magnesium. Without the presence of magnesium, the body only absorbs 25 percent of the available dairy calcium content. The remainder of the calcium spells trouble. Without magnesium, excess calcium is utilized by the body in injurious ways. The body uses calcium to build the mortar on arterial walls which becomes atherosclerotic plaques. Excess calcium is converted by the kidneys into painful stones which grow in size like pearls in oysters, blocking our urinary tracts. Excess calcium contributes to arthritis; painful calcium buildup often is manifested as gout.

"Osteoporosis is NOT a problem that should be associated with lack of calcium intake. Osteoporosis results from calcium loss. The massive amounts of protein in milk result in a 50 percent loss of calcium in the urine. In other words, by doubling your protein intake there will be a loss of 1-1.5 percent in skeletal mass per year in postmenopausal women.

"The calcium contained in leafy green vegetables is more easily absorbed than the calcium in milk, and plant proteins do not result in calcium loss the same way as do animal proteins.

"Human breast milk contains 33 milligrams of calcium per 100-gram portion and potato chips contain 40 milligrams!

"Calcium content of foods (per 100-gram portion) (100 grams equals around 3.5 ounces):

"1. Human Breast Milk 33 mg
2. Almonds 234 mg
3. Amaranth 267 mg
4. Apricots (dried) 67 mg
5. Artichokes 51 mg
6. Beans (can: pinto, black) 135 mg
7. Beet greens (cooked) 99 mg
8. Blackeye Peas 55 mg
9. Bran 70 mg
10. Broccoli (raw) 48 mg
11. Brussel Sprouts 36 mg
12. Buckwheat 114 mg
13. Cabbage (raw) 49 mg
14. Carrot (raw) 37 mg
15. Cashew nuts 38 mg
16. Cauliflower (cooked) 42 mg
17. Swiss Chard (raw) 88 mg
18. Chickpeas (garbanzos) 150 mg
19. Collards (raw leaves) 250 mg
20. Cress (raw) 81 mg
21. Dandelion Greens 187 mg
22. Endive 81 mg
23. Escarole 81 mg
24. Figs (dried) 126 mg
25. Filberts (Hazelnuts) 209 mg
26. Kale (raw leaves) 249 mg
27. Kale (cooked leaves) 187 mg
28. Leeks 52 mg
29. Lettuce (lt. green) 35 mg
30. Lettuce (dark green) 68 mg
31. Molasses (dark-213 cal.) 684 mg
32. Mustard Greens (raw) 183 mg
33. Mustard Greens (cooked) 138 mg
34. Okra (raw or cooked) 92 mg
35. Olives 61 mg
36. Oranges (Florida) 43 mg
37. Parsley 203 mg
38. Peanuts (roasted & salted) 74 mg
39. Peas (boiled) 56 mg
40. Pistachio Nuts 131 mg
41. Potato Chips 40 mg
42. Raisins 62 mg
43. Rhubarb (cooked) 78 mg
44. Sauerkraut 36 mg
45. Sesame Seeds 1160 mg
46. Squash (Butternut) 40 mg
47. Soybeans 60 mg
48. Sugar (brown) 85 mg
49. Tofu 128 mg
50. Spinach (raw) 93 mg
51. Sunflower Seeds 120 mg
52. Sweet Potatoes (baked) 40 mg
53. Turnips (cooked) 35 mg
54. Turnip Greens (raw) 246 mg
55. Turnip Greens (boiled) 184 mg
56. Water Cress 151 mg"

Dallas-Fort Worth Vegetarian Education Network.

...........i love you George..................but your crazy.............