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Raw Milk is one of the super foods

Dairy: see also Natural Yogurt and Kefir



In this article, we are talking about cow's milk and milk products. Anything that applies to milk also applies to milk products, only concentrated. Despite all the problems in the dairy industry, raw milk from grass fed, healthy A2 cows is a nutrient-dense super food that builds health.

Dairy products are far from what nature intended. Drinking the milk of another animal is a human evolutionary adaptation. Modern cows are genetically different from their ancestors, also part of the human evolutionary adaptation. Milk is a blood product, created in the mammary glands, and can pass illnesses such as tuberculosis and HIV. (The Journal of Infectious Diseases 2000;181) Pasteurization is a false hope for clean milk because it has never killed off all pathogens and many times does not kill off the intended pathogens, either.

The Milk Book: The Milk of Human Kindness Is Not Pasteurized by William Campbell Douglass II (Mar 9, 2004) ISBN: 9962-626-54-X. He documents that pasteurization does not kill off all the fecal germs. Contaminated milk remains contaminated. The book includes a simple way to test your own milk.

A strong correlation exists between many illnesses and milk. Read the 52 reasons about milk: Mongolian herds are only milked a few months per year and never during the last trimester of pregnancy. American cows are milked daily, year round, even during pregnancy.

The dairy industry separates milk into its parts and then reassembles them so that each bottle of milk has the same consistency. Milk normally varies according to the breed (Holstein vs Guernsey), food supply, etc. Milk from a Jersey cow usually has a fat content just over 5%; milk from a Holstein cow usually has a fat content just under 4%. The majority of commercial milk cows are Holstein. Many encyclopedia size books detail the history and breading of the modern cow. We will limit this article to health issues.

If one compares apples to milk: Raw, organic apples are different from cooked apples. In reponse to nutrient charts, Adele Davis said "which apricot (or apple)...grown where?" Nutrients vary from apple to apple. In addition to that, heat distroys many health building properties, like enzymes. Orchards need to be healthy, with good nutrition, in order to create nutrient-dense fruit. It's the same for dairy herds, creating nutrient-dense milk. Raw milk from grass fed, healthy A2 cows is a super food and builds health.

A2 cows

Not all cows are created equal. Natural mutations and genetic manipulation has produced hybrids. You can read this for yourself at: Most of this new information is coming from Australia and its surrounding areas. They claim health differences between two types of milk protein, A1 and A2. They claim that the A2 protein is human friendly whereas the A1 is an allergen.

Woodford K, (2007). Devil in the Milk: Illness, Health and Politics: A1 and A2 Milk. Wellington New Zealand: Craig Potton Publishing. ISBN 978-1-60358-102-8

Keith Woodford, in the book Devil in the milk, writes: Some thousands of years ago a genetically different strain of milk appeared, now known as 'A1' milk. The original 'A2' milk is generally produced by cattle in Africa, Asia, France and Guernsey (an island 75 miles south of England and 30 miles west of France). Goat and camel milk are 'A2'. Cattle in other countries generally produce mainly 'A1' milk. There is only one genetic difference between A1 and A2 milk, being the amino acid at position 67 in the chain of 209 amino acids that make up beta-casein protein in milk. In the case of A1 beta-casein the amino acid at position 67 is histidine, whereas with A2 beta-casein it is the amino acid proline... However this small difference results in the milk having quite a different chemical - and perhaps physiological - effect. This is because the proline forms a strong bond with the amino acids in positions 66 and 68. In A1 milk, the histidine linkage with its neighbours is more “easily broken by digestive enzymes... The breakdown of these links through digestion creates a protein fragment known as BCM7 (beta-casomorphin-7) which acts as an opiate."

BCM 7 can adversely affect neurological, immune, blood sugar, heart, inflammation and other health. What makes it even more serious is that nearly all conventional American dairy cows have this mutated beta casein and are predominantly A1 cows.

Holsteins and other A1 cows (cattle) can be crossbred to have A2 offspring which means one cannot assume by the breed that a cow is automatically A1 or A2.

Abstract from Bell S.J, Grochoski G.T, Clarke A.J, (2006). Crit RevFood Sci Nutr. 46(1):93-100

Milk from dairy cows has long provided a high quality source of protein and selected micronutrients such as calcium to most populations. Recently, a relationship between disease risk and consumption of a specific bovine ss-casein fraction either A1 or A2 genetic variants has been identified. Populations, which consume milk containing high levels of ss-casein A2 variant, have a lower incidence of cardiovascular disease and type 1 diabetes. Furthermore, consumption of milk with the A2 variant may be associated with less severe symptoms of autism and schizophrenia. The mechanism of action focuses on ss-casein A1 and related forms preferentially that are able to produce a bioactive opioid peptide, ss-casomorphin-7 (ss-CM-7) during digestion. Infants may absorb ss-CM-7 due to an immature gastrointestinal tract. Adults, on the other hand, appear to reap the biological activity locally on the intestinal brush boarder. ss-CM-7 can potentially affect numerous opioid receptors in the nervous, endocrine, and immune systems. Whether there is a definite health benefit to milk containing the A2 genetic variant is unknown and requires further investigation. People who are lactose intolerant should try A2 milk.

Health Benefits of Raw Milk

Since the prevalent attitude (general public and medical personnel) that pasteurizing milk is necessary to protect human health, here are some websites that claim otherwise. Obviously, most people at this website believe that raw milk from grass fed, healthy A2 cows is a super food and builds health. We know people who use raw milk to control their autoimmune diseases. In the early 1900's, doctors used raw milk as a remedy for common illnesses. See:

Research done by Wulzen and Bahrs (1940s) documents a rat study documented rats raised on raw milk were healthy but those raised on pasteurized milk were sickly with abnormalities. P331 On Page 333, the term Wulzen factor is in the butter fat. The Wulzen factor is a tonic for arthritis and to prevent rheumatic fever. and Pasteurization destroys the Wulzen factor. Raw butter and cream are a good source.

We will leave it to you, the reader, to research the benefits of raw milk. It is only a few links. (This is an ebook you can read online) The Milk Diet: How to Use the Milk Diet Scientifically at Home by Bernarr Macfadden, 1923.

Health Benefits of Colostrum

Colostrum is pre-milk. Most animals will generate colostrum just prior to giving birth. Colostrum contains antibodies to protect the newborn against disease, as well as being lower in fat and higher in protein than ordinary milk. Before the development of antibiotics, colostrum was the main source of immunoglobulins used to fight infections. In fact, when Albert Sabin made his first oral vaccine against polio, the immunoglobulin he used came from bovine colostrum. When antibiotics began to appear, interest in colostrum waned, but, now that antibiotic-resistant strains of pathogens have developed, interest is once again returning to natural alternatives to antibiotics, namely, colostrum.

In The American Journal of Natural Medicine (March 1998), Dr. Zoltan Rona, referring to the growth factors in colostrum, cites a study which was published in the New England Journal of Medicine (323:1-6, 1990). In the study, Dr. Daniel Rudman treated 26 men between the ages of 61 and 80 with GH. Dr. Rudman found a decrease in body fat, an increase in bone density and lean muscle mass, and thicker, more elastic skin, changes Dr. Rudman said were equivalent to those incurred over a 10 to 20 year period of ageing.

Milk Cure: inoculated milk

A possible cure-all that is bio-engineered to a particular person (targets his/her particular condition)

We don't know if this works or not, just that people claim it does. That fits into the criteria of this website. For those who are grasping for straws (without hope and willing to try anything), we at least can point you in that direction (provide you with the Internet links).

Universal Oral Vaccine: The Immune Milk Saga!






If the above disappears from the internet, parts 1 to 4 are also at:

This is a quote from the link 5. above:

One family, on reading this article in The Arthritis Trust of America newsletters, and lacking a source for properly prepared colostrum but having access to a dairy cow, contacted one of the scientists reported herein, and has then been able to prepare their own specific colostrum by injecting their own blood into a cow just prior to calving. They've achieved remarkable results in a short time period, apparently solving some of their health problems.


During milking, bacteria on the inside or outside of the cow's udder can get into the milk. Dirt contamination is a nicer way of saying fecal matter. If the milking device (human or mechanical) hasn't been properly sanitized it may contaminate the raw milk. Pasteurization doesn't kill all the bacteria in milk, and to make matters worse, it won't kill off the intended bacteria if time and temperature guidelines are not met. The dairy industry checks for the enzyme alkaline phosphatase because it has the same D-value as the tuberculosis bacterium, so when alkaline phosphatase is found in pasteurized milk, the time and temperature requirements were not met. But even when properly pasteurized, it does not mean the milk is free of bacteria.

Live listeria bacteria was still present in 11 of 12 pasteurization trials." Journal of Environmental Microbiology. July 1987, (53) "... curing alone may not be a sufficient pathogen control step to eliminate Salmonella, Listeria, and E. coli O157:H7 from cheese." J Food Prot, 1998 Oct, 61:10

We are talking about pasteurized milk: Most cow's milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow's milk can have traces of anything the cow ate... including such things as radioactive fallout from nuke testing ... (the 50's strontium-90 problem).

Cow's milk is allowed to have feces in it. This is a major source for bacteria. Milk is typically pasteurized more than once before it gets to your table... each time for only 15 seconds at 162 degrees Fahrenheit. To sanitize water one is told to boil it (212 degrees F) for several minutes. That is a tremendous disparity, isn't it! Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. No wonder milk turns rotten very quickly.

PUS: ONE cubic centimeter (cc) of commercial cow's milk is allowed to have up to 750,000 somatic cells (common name is "PUS") and 20,000 live bacteria... before it is kept off the market. That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart). 1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria 24 oz (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria (the "recommended" daily intake)

The EU and the Canadians allow for a less "tasty" 400,000,000 pus cells per liter. Typically these levels are lower... but they COULD reach these levels and still get to YOUR table.

According to Hoards Dairyman (Volume 147, number 4)... 89% of America's dairy herds have the leukemia virus. (more at Cows diagnosed with Johne's Disease have diarrhea, and heavy fecal shedding of bacteria. This bacteria becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, the milk-borne bacteria will begin to grow in the human host, and the results are irritable bowel syndrome and Crohn's Disease. The April 1, 2001 issue of the Journal of Immunology contained a study linking MS to milk consumption. Michael Dosch, M.D., and his team of researchers determined that multiple sclerosis and type I (juvenile) diabetes mellitus are far more closely linked to milk than previously thought. Dosch attributes exposure to cow milk protein as a risk factor in the development of both diseases for people who are genetically susceptible. According to Dosch: "We found that immunologically, type I diabetes and multiple sclerosis are almost the same - in a test tube you can barely tell the two diseases apart. We found that the autoimmunity was not specific to the organ system affected by the disease. Previously it was thought that in MS autoimmunity would develop in the central nervous system, and in diabetes it would only be found in the pancreas. We found that both tissues are targeted in each disease."

Live listeria bacteria was still present in 11 of 12 pasteurization trials." Journal of Environmental Microbiology. July 1987, (53) "... curing alone may not be a sufficient pathogen control step to eliminate Salmonella, Listeria, and E. coli O157:H7 from cheese." J Food Prot, 1998 Oct, 61:10


Homogenized milk has been linked to heart disease.

Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Large fat molecules cannot get through the intestinal wall into the bloodstream. The cream no longer rises... because homogenization breaks up those large molecules into small ones that DO get into the bloodstream! This becomes an expressway for any fat-borne toxins (lead, dioxin's, etc.) into your (otherwise) most protected organs. Butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short- and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties.


One additive to milk is a synthetic (man made) hormone called Bovine growth hormone (BGH) this increases a cow's milk production. This hormone has been linked to causing cancer in humans. Interestingly enough, the use of BGH is illegal in Canada, Australia, and the entire European Union because of its link to cancer.

ABC News says: A genetically engineered drug called bovine growth hormone (BGH) has been given to 30 percent of U.S. dairy cows over the last five years to make them produce more milk. When the FDA approved bovine growth hormone, it relied in part on an unpublished animal study done by the Monsanto Corp., the same company that wanted to sell the hormone. (Monsanto is also the company that sells the GMO seeds worldwide.)

The Physicians Committee for Responsible Medicine (PCRM) recommends that dairy products be eliminated from ones diet. Research suggests that dairy consumption has lead to many health problems including: osteoporosis, cardiovascular disease, and cancers such as ovarian, breast, and prostate. Diabetes, lactose intolerance, and vitamin D toxicity are also concerns. The most shocking find to me was that researchers from Canada and Finland studied 142 diabetic children and found 100% of them had high levels of antibiotics in their bodies called bovine serum albumin, which is found in cow's milk. "It's time [milk] ads stop pretending there are no health risks from drinking milk", says PCRM, President Neal Bernard, M.D.

Without the addition of "permeate" consumers would detect the big swings in taste and consistency of milk that comes about because of different types of cows or even the grass on a farm.

Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.

Almost all low-fat and some skim milk contain added skim milk powder. Unfortunately, the powdered milk is produced in such a way that it becomes a health hazard. In order to make dried milk powder, milk is forced through tiny holes at a high pressure. During this process, the cholesterol in the milk becomes oxidized, resulting in milk powder that damages arteries and that actually raises the risk of heart disease. See the bottom of the article at:

Want to see the milk additives? Go to Then do a search for milk additives.


Hopefully, we have given you enough information to do your own research. Good Luck in building great health through foods, supplements, and herbs.

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