Trading saturated fats for added sugars and trans fats in our diet is among the worst lifestyle alterations to occur in modern history. We now know this is a recipe for obesity, heart disease, cancer and other chronic diseases.1,2
Many of these illnesses are now showing up in children, who are exposed to these ingredients even prior to birth through their mothers’ diets.
The preponderance of research shows that once you reach 18 percent of your daily calories from added sugar, there’s a 200 percent increase in metabolic harm that promotes prediabetes and diabetes.3
Fortunately, the low-fat recommendation — which flourished as a result of flawed science linking heart disease with saturated fat and the suppression of research showing sugar was to blame — is finally, albeit slowly, starting to lose its stronghold. (more…)
Pasteurization is a dangerous method of heating our foods with tragic side effects which are largely ignored bu the FDA and downplayed by the dairy industry. To accept these facts would be to surrender after a hundred-year war indiscriminately waged against all bacteria–a hundred-year war that has now turned to attack the immune systems of the public. Here are 9 reasons why pasteurization destroys the nutritional and enzymatic value of milk and why you need to avoid it.
Raw milk contains vast amounts of nutrients including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzymes, and only a very modest source of calcium (if left unpasteurized). (more…)
If you had a wonder drug that was safe, effective, readily accessible, engineered to your specific needs, environmentally friendly, painless, had immediate onset, offered long term protection, was free and as a bonus offered weight loss for the provider, would you use it? We have that drug: BREASTMILK! (more…)
Why Milk from Certain Breeds of Cattle Is Toxic
In 2007, Dr. Keith Woodford wrote a book called Devil in the Milk. In this text, he explains exactly why milk from certain cows is far more toxic in the body than milk from ancient breeds of cattle.
Dr. Woodford is a Professor of Farm Management and Agribusiness at Lincoln University in New Zealand. In his book, he discusses the dangers of certain forms of casein in milk versus others. As you may expect, because dairy is such a large industry worldwide, Dr. Woodford has received a great deal of grief and badgering through the press for voicing his concerns about what he calls the “milk devil.” (more…)
Pasteurization – The Good, the Bad and the Ugly
I am going to assume that you all know that pasteurization is the method by which milk is heated to destroy bacteria that may cause harm, as I am not going to get into technicalities of what it is and the different techniques available. Anyway, it does seem all well and good right? It destroys harmful bacteria, making contamination almost impossible. Is it really all it is cracked up to be, though? (more…)
An old Ayurvedic (ancient Indian medicine) proverb says: “When diet is wrong, medicine is of no use; when diet is correct, medicine is of no need.” It’s tragically ironic that one of nature’s most medicinal foods is under attack – pure raw milk. But one of its most magical ingredients, lactoferrin, is now available in FDA approved supplement form. (more…)
Remarks delivered at the Third International Raw Milk Symposium, May 7, 2011, Bloomington, Minnesota. See also Dr. Beals PowerPoint presentation from this event.
I wish to begin by saying that the real discussion of food, including raw milk, should focus on the undeniable values and benefits for our development and sustained health. Sally Fallon Morell has talked about those in her presentation, and my role here is to focus on the risk aspects, which are controversial. (more…)