Cow milk is for cows. There is nothing wrong with drinking milk from birth until the age of two with only one condition, that the milk is breast milk, or fresh, unprocessed, natural cow/goat milk.
Cow milk is rich in protein, minerals and fats, a necessary condition for the calves to grow in weight in a year between 136 and 226 pounds. Needless to say that babies do not grow at the same pace. Cow milk is at least four times richer in protein content and has a concentration of minerals six times higher than human milk. Such concentrated milk is very difficult to digest for babies. The amount of enzymes produced by the body to digest dairy products is much smaller than the amount produced by cows. In the absence of the necessary enzymes, human newborns will have digestive problems and an excessive secretion of mucus in the sinus cavities, lungs, brain and ears. Many forms of allergies are the result of excessive congestion originating in the consumption of cow's milk.
Adults cannot digest milk at all, so they will develop inflammatory problems as they advance in age. Cow milk is very low in essential fatty acids, which are vital for the human body in the production of cholesterol, steroids, brain and other nervous tissues.
In the third to fourth year, most children lose their milk digesting enzymes, especially lactase, which breaks down lactose - the main sugar present in milk. Because the body lacks the enzymes needed for digestion of milk, it increases mucus production.
Pasteurized cow milk
Oh well, what about the pasteurized cow milk? It’s even worse. Under the action of heat, the chemical structure of milk changes and from a product that generates alkalinity, milk becomes an acidity producer. In chemistry, if we want to change a chemical compound we heat-treat it. The intervention of heat in cooking food destroys all water-soluble vitamins, especially vitamin C and B complex.
Calcium is a mineral substance that is abundant in nature. The highest concentration of calcium is found in sesame seeds and marine plants such as kelp. The proper use of calcium occurs in the presence of magnesium. Calcium and magnesium in fruits and especially vegetables are compatible. Leafy dark greens abound in calcium, magnesium and flavonoids, absolutely necessary for the correct usage of each of the elements. Cow milk has more calcium than magnesium. It is estimated that less than 20% of the body assimilate calcium present in milk. We assimilate more calcium taken from fruit juices, nuts and seeds than milk.
Parasites are another effect related to the consumption of milk. It is estimated that over 60% of the cows bred in America have one or more of the following parasites: leukemia virus, salmonella and tuberculosis bacillus. If of all the foods we eat, milk and dairy products are those that stimulate the most the formation of mucus, refined sugars occupy the second place.
Recombinant bovine growth hormone (rBGH)
Another problem related to the consumption of milk is represented by the effects of the recombinant bovine growth hormone (rBGH). Monsanto Corporation developed the bovine growth hormone from E. coli bacteria. The growth hormone was originally developed in order to increase milk production. Some studies show that the growth hormone (rBGH) is carcinogenic. Numerous studies show that this hormone intensifies the development of cancer.
Discover the truth about the foods you eat. Do not be fooled by the media or other sources of our capitalist society where money has become more important than health and human welfare. It is essential to detoxify your body of the congestions accumulated in so many years of consumption of products that form mucus.