Diet & Nutrition

Vegetarianism vs. The Traditional Diet

The Lacto-Vegetarian Diet – What About Milk Products?

Robert Cohen, Ph.D., The “Not Milkman”: Four years ago I started an anti-dairy movement in America called the Dairy Education Board. At our press conference I announced that there are dioxins in milk and other dairy products. The higher up you go in the food chain, the more concentrated are these terrible man-made chemicals in an animal’s flesh and body fluids.

There are a lot of things in milk that you don’t want in your body. Every sip of milk has virus, pus, bacteria, powerful growth hormones, proteins, allergens, antibiotics, pesticides, fat, cholesterol and dioxins.

Hormones: There are powerful hormones in milk. Milk is undoubtedly the perfect drink for baby cows. You cannot deny that the “wonderful things in milk” work. They are lactoferrins, immunoglobulins, and hormones. Every sip of cow’s milk has estrogen, progesterone, testosterone, melatonin, prolactin, hypothalamic hormones, and gastrointestinal peptides. That is what milk is.

It is a hormonal delivery system to protect the nursing infant. It contains IGF-1, insulin growth factor, the most powerful growth hormone in a cow’s body, and it is identical to the most powerful growth hormone in the human body, and that hormone has been called the key factor in the growth and proliferation of breast, prostate and lung cancer. It takes eight to ten years for breast cancer to grow from one cell into a million cells, which is the tiniest lump a woman can feel in her breast.

During that ten-year period, that breast cancer doubles every three months. Drinking IGF-1 in milk is like pouring gasoline on a fire. Drive by a schoolyard and look at the children today. Don’t they look a little different, especially the nine and ten year-old girls who are experiencing early sexual maturity? Milk gives us concentrated hormones over a lifetime. That milk and that meat are loaded with hormones, and the hormones work.

Disease Agents in Milk: Think of the way milk is delivered. It is clotted; it contains mucous, pus, blood and blood clots which farmers filter out. A liter of milk, according to the FDA, is not allowed to contain more than 750 million pus cells. Salmonella, E. coli 157, Clostridium, paratuberculosis, Staphoreus, are the most common dairy infections.

Lysteria lives in cheese in your refrigerator for six months and in butter for 90 days – these are common infections. Two years ago the Centers for Disease Control in the U.S. said there are 175 million cases of food-borne illnesses. One hundred percent of people with Crohn’s Disease test positive for the presence of bacteria in milk which is not killed by pasteurization, microbacteria and paratuberculosis.

According to the USDA, 20 to 40 percent of the herds in the United States contain cows infected with this bacteria. This gives cows Johne’s Disease which gives them constant diarrhea. Thirty million American women have irritable bowel syndrome which leads to Crohn’s Disease. (There is a cure for this which consists of two antibiotics given intravenously.)

Homogenization: is probably one of the worst thing ever done to cow’s milk, because when milk is homogenized, the size of the fat molecule is decreased ten to 100-fold, causing the micronization of the liposomes which protect these hormones.

Protein in Milk: Milk contains too much protein. Studies indicate that excess protein leads to bone disease. Bone disease does not result from lack of calcium in the diet, but from excess protein which creates an acid condition in the blood and leaches calcium out of the bones to neutralize it.

Milk Suppresses Digestion: Your stomach pH is about 1.8. That is a powerful acid. When you drink a 12-ounce glass of milk, you buffer gastric pH from 1.8 to 6.0. Nothing will be digested. Whatever you have for breakfast is going to sit and ferment and putrefy for the next four hours.

You wouldn’t leave meat out in 70° heat, but you put it in your stomach at 98° F to ferment and putrefy. But milk is harder to digest than meat. The protein hormones in the steak will be broken down and digested. The protein hormones in milk were designed to survive digestion and that is the difference.

Sally Fallon, M.A.: There have been some rumours spread about me that I am in the pay of the dairy industry and the meat industry and that is not true. The Price-Pottenger foundation is supported solely by our members. We do have a lot of farmers who are members but I have no ties with any industry. I have four children and when the children were little, they were brought up on raw milk.

They are slender, muscular, smart, high producing kids. Not one of them ever had an earache or took an antibiotic. They were never sick and they never had a vaccination. The two most important things you can do for your children are to get them good whole raw milk from pasture-fed animals and to keep them off of vaccinations.

Dioxin: I do want to make one little correction to Robert’s comment on dioxin in milk. A recent study by the EPA found the highest levels of dioxins in fresh water fish. Milk was way down and it was about the same level as the vegetable oils.

Jersey Cows or Holstein Beasts: I would like to differentiate between the traditional milk from traditional cows and commercialized milk. I have had the privilege of visiting a biodynamic farm and seeing old-fashioned cows with horns and with udders that are a quarter of the size of the ones in the regular barns. From the first time the grasses spring up in the field they are out there munching. That is the way the Creator intended us to live.

Eating food from animals that are raised with a humane response. Milk from old-fashioned Jersey cows who eat the food that cows were designed to eat (green grass) has a very high fat level because the fat helps you to digest the milk. Real milk is high in fat. It has not been processed; it has not been pasteurized; it has not been homogenized.

A hundred years ago they got one quart of milk a day from each dairy cow. Today they get 24 1/2 quarts a day!! These are different animals today. Contemporary cows are biologically hormonally treated monsters who have been scientifically bred to be 1,400 pound Holstein beasts. These cows have huge udders that are sagging underneath them.

They don’t look like proper cows to me. The cows in confinement are given either Monsanto’s soya-based grain products or animal-part proteins which are called bypass proteins. That means they are designed to bypass the rumen. So these undigested proteins get into the milk and this is one of the reasons so many people are allergic to commercial milk.

Real Milk vs. Commercial Milk: You need to make a distinction between real milk and commercial milk, just like you would make a distinction between a beautiful traditionally made fermented cheese and a Velveeta cheese slice. They are both called cheese, but they are not the same.

You would also make a distinction between a soy paste that has been fermented for three years and a modern factory-processed soy food. They are both called soy but they are not the same. They don’t have the same effects on the body. The same with milk. The garbage that is sold in the supermarkets that has “milk” written on it is not the same as what comes from a cow that has been properly fed. So that is the message.

Pasteurization: When you pasteurize the milk, you only leave the harmful bacteria. You get rid of all the good bacteria, all the enzymes that you need to absorb what is in the milk. Raw milk has lactase in it, which breaks down the lactose under certain conditions and under a certain pH.

Lactose Intolerance: Many people who believe that they are allergic or lactose intolerant find they are not when they drink real milk. A lot of lactose intolerance is caused by these funny proteins that are in the milk, or because the milk does not have enough fat in it. And there have been studies showing that babies on low fat milk are five times more susceptible to intestinal upset as babies on full fat milk. Even whole milk today has only half the fat content of traditional milk.

Processing: When commercial milk goes to the processing plant it is taken apart and put back together again. It goes through pipes that are cleaned out with formaldehyde and other chemicals. Commercial milk is not fit for human consumption.

Factory Farms: One of the worst conspiracies that ever came along was this unbelievably evil notion to put cows inside all the time. It is incredible that anyone would think that this was a good way to go. Our food should not be made by industries.

Our food should be grown by farmers, not in factories, and it should be made by artisans. One of the most important things you can do is to get rid of this horrible system we have of confinement animal raising and industrial processing, fake foods, imitation foods – Don’t eat them!

If just five percent of consumers went back and bought half their food directly from the farm and made sure all their foods were made by artisans and not in factories, we could beat this system. Their profit margins are so slim and the debt is so high in this industry, that even a very small change in consumer buying habits could make changes.

Case Histories

Now, I would like to tell you about a few people and what happened to them when they drank what we call ‘real milk’. I want to tell you about Cody Paxton. Cody was four years old; he hadn’t grown in about a year and a half. He was a sickly child. His mother finally did the old fashioned thing – what they used to do with children who didn’t thrive.

She found a farmer with a Jersey cow fed on grass and she started giving the milk to Cody. Cody grew an inch and a half in about three months. The doctor didn’t know what to say. This child, who was always sick, is never sick anymore, and he is growing normally.

Brenda Rubell and her two children had contracted some type of pathogen that kept them from keeping any food down. They were wasting away, and milk made it worse. They threw up when they were given commercial milk. One day they happened to drink some raw goat milk and they didn’t throw up.

So they went on a raw milk diet for a few months and completely got over this organism that was bothering them. The children started to grow again and weren’t sick anymore. They got colour in their cheeks and then gradually they were able to add other foods.

Bob, a travelling repairman, has switched to raw milk and seen a complete reduction of arthritis in his knees. Harold, who could not drink store bought milk (it gave him gas) has now switched to raw milk and can drink it without any intestinal problems.

Vivian’s grandson had severe diarrhea when he drank processed milk, and he wasn’t growing. When she switched to whole raw milk, the diarrhea went away and he began to grow normally. Whenever he drinks a store bought milk product the diarrhea returns.

Breast Cancer: We don’t know all the causes of breast cancer, but there are two things in the modern diet which weren’t present in our diet in 1900. They are suspected as the primary cause of breast cancer. One is trans fatty acids from partially hydrogenated soybean oil, and the other is the tremendous exposure to estrogens from plastics and soy foods.

Crohn’s Disease: is kind of a new disease. We didn’t have Crohn’s disease back in the old days when people were drinking full fat raw milk.

Traditional Diets

All our studies of traditional peoples reveal that the more animal foods they had in the diet, the healthier they were. That is what Weston Price found. Indians are supposed to be lactose intolerant and not able to drink milk. One chapter in Weston Price’s book is devoted to the Indians.

He showed pictures of the Indians on their native diets with fabulous physiques, beautiful broad faces, complete absence of tooth decay, easy childbirth, and wonderful strength and stamina. Basically, the diet of the Indians was guts and grease. They used the fat from the animals and they ate all the intestines and the marrow and the brains and took the milk from the udders. So it was a “guts and grease” diet.

Weston Price describes his travels throughout Canada, going to the various Indian reservations, and in all but one of these reservations the Indians were in a terrible state. They were eating commercial and processed foods; they had tremendous tooth decay, diabetes, alcoholism, tuberculosis, and were very prone to these diseases.

They had tremendous problems giving birth, and birth defects. But there was one Indian reservation, a Mohawk tribe near Brantford, Canada where they were healthy. They did not have tooth decay, tuberculosis or health problems. They were not eating the traditional guts and grease Indian diet, but they had a fine dairy herd, and they were drinking milk.

These supposedly lactose intolerant people were perfectly healthy on real milk, whole raw milk from pasture-fed cows. Also, they had the wisdom to limit sugar and white flour. But that was the recipe for their health – whole raw milk, whole foods, and limiting sugar and white flour.
For those of you who are vegetarians, this is a very good recipe.

Raw milk is available here. You have to ask around, but it is available. Raw cheeses are available. Plenty of good butters are available. Our local chapter here can help you find these things. If you are not a vegetarian, you will want to add some other good animal foods to this type of diet. And limit your sugar and your white flour.

Health and Longevity in Vegetarians

Question: Genesis, Chapter I, verse 29 refers to the Eden diet, which is a vegetarian diet. Adam followed that diet and he lived well over 100 years.

Sally Fallon: Traditional cultures are not vegan cultures. Weston Price travelled all over the world and his greatest disappointment was that he did not find a vegetarian culture, a group that did not use animal products. These societies extended a considerable amount of effort to get the animal products, and if they didn’t hunt, and if they didn’t have herds then they ate insects, and lots of insects.

So these supposedly vegetarian groups were not vegetarian, they were eating insects. The human body needs the nutrients in animal foods so desperately that it stores them. Vitamin B12 can be stored; you can have up to a ten or twelve year supply of B12.

It stores vitamin A in the liver and it stores calcium and magnesium (which are more easily obtainable from animal products) in the bones. So your body can store these, and some people can go a long, long time on a vegan diet and do fine. Where you really see the problems is in the next generation.

I will tell you the experience of Joe Connelly who was a dentist, who treated the people from the Self-Realization Fellowship in Los Angeles. These mothers were vegans and he saw one Down’s Syndrome child after another, far, far more than you would expect in a general sampling of the population.

When you try to go back to the Garden of Eden diet, when you are in a physical body, just be aware that you may end up in the living hell of nutritional deficiencies. If you go too long, for example without B12, some of these problems are irreversible.

I want to also talk about the E. coli. E. coli is a benign organism. It is ubiquitous, it is everywhere. So how come all of a sudden people are dying from E. coli. We have new types of E. coli that we haven’t seen before, virulent E. coli that damage the kidneys. Where are these virulent E. coli coming from?

Well, there is a group of Chinese doctors who believe that this is the direct result of genetic manipulation because they use E. coli genetic material as a vector for putting the foreign genes into new seeds. And the source of this virulent E. coli is not the beef in the hamburger, it is the soy additive. It is the soy in the cows feed. And these genetically modified organisms are a way of spreading these pathological fragments of E. coli that can morph into the very pathological virulent type.

Robert Cohen: There are about 20 studies from peer-reviewed scientific journals on my website (under Y: Yin and Yang), from the Journal of the American Dietetic Association, New England Journal of Medicine, Science, British Medical Journal, Lancet, Journal of the American Cancer Society, that mention and cite references to the fact that those who eat a vegetarian diet live longer, have less incidence of heart disease, have less incidence of cancer, have less incidence of osteoporosis, and this is real science.

Concerning the Indian tribes, traditionally they eat basically vegetarian diets with lots of barley, lots of grains.

Joel Wallach: There are all kinds of theories about why certain cultures like the Russian Georgians and the Hunzas are long-lived, but there is some pretty hard evidence that they irrigate their soils with glacial milk. When they irrigate their crops with the inorganic minerals of the glacial milk, the plants take it up and turn it into a plant colloidal mineral.

They then consume this and there are all kinds of minerals that protect against things like dioxin damage, radiation damage and so forth. They are great anti-oxidants. So if you supplement with all 60 essential minerals, you will protect yourself against the toxins in the environment. There is no reason why you can’t live to be 120 to 140 if you give yourself these protectants.

Brian Clement: Many of you may know that the Hippocrates Institute is North America’s oldest complementary health center. It has been around for 45 years, and in that period of time, we have had tens of thousands of people heal themselves of catastrophic disease. We won the award as the number one medical health spa at the beginning of the 21st century in the year 2000.

As we know today, the only medicine that 88% of the world’s population use is herbs. And 60% of the world’s population is vegetarian. At our clinic, we put people on strict vegan diets, 100% vegan diets. But unlike the average vegans out there, who are eating too many soy foods, and too many cooked foods that perpetuate a lot of diseases, we are putting people primarily on raw foods.

And the foods are 100% organic, because microbes, things like E. coli, or other diseases, are altered and changed and sometimes mutated by the use of pesticides, fungicides and herbicides. Now, the idea that you need protein from meat is bizarre to anyone trained in biochemistry. Amino acids are amino acids. The best source of amino acids is from primary sources. The cattle that you are consuming, in many cases get their proteins from vegetable sources. I get my proteins first hand without altering, without cooking and without destroying the nutrient load.

How many people here know that in 1999 the Nobel Prize was once again awarded to a scientist who showed us that 92% of the supplements on the market are dangerous, and the only ones that are good are food-based, vegetarian, and raw, heated below 115°. How many of you heard about Dr. Otto Warburg who was awarded the Nobel Prize in 1944?

He talked about a disease called leukocytosis, and leukocytosis occurs when you eat food cooked to 194°F. At that point the carbon structure is altered and now your immune system is attacking it. So we are endorsing vegetarian food which is uncooked. I am not suggesting that you immediately embrace a 100% raw diet here in Canada unless you are seriously ill.

But those of you who are seriously ill should consider it very strongly. Our clinic gives you the example of how you can heal yourselves of cancer, diabetes, and heart disease on raw food vegetarian diets.

Creutzfeldt-Jakob Disease – Prions in Meat and Vegetables

Len Horowitz: The disease agent responsible for Mad Cow disease, scrapie in sheep, and Creutzfeldt-Jakob in human beings is called the protein prion. Half my book Healing Codes for the Biological Apocalypse is devoted to the issue of prion disease.

This prion is a biowarfare agent that vegans are not immune from, although the media gives you the impression that Mad Cow disease and hoof and mouth disease and Creutzfeldt-Jakob disease are related to the cow.

The evidence suggests a number of things. Number one, that there is a horrific pandemic of Creutzfeldt-Jakob disease today that has been completely covered up and suppressed by both the U.S. and Canadian governments.

For example, the Centers for Disease Control tells us today that we have virtually no cases of Creutzfeldt-Jakob disease in America, that the British outbreak was associated with sheep brain contaminated cattle-feed that were fed to the beef, that somehow it was the sheep brain that delivered the prions.

Well, that doesn’t explain some wild outbreaks in mule deer and wild elks in Saskatchewan and the mid-west that have been infected with some very similar diseases. About 1 1/2 years ago, the foremost prion research institute in the world, the Howard Hughes Medical Institute at the University of Chicago, published their discovery of these same types of prion diseases.

The agent that causes this disease, the prion, is a protein crystal. The Howard Hughes Institute reports that this prion is not associated with sheep brain contaminated cattle feed, or beef, but it is associated with yeast. Yeast is a fungus. Yeast grows, as you well know, in many places. So do fungi. Fungi grow largely on grains.

The concept that Mad Cow disease only affects beef eaters is blown out the window. In fact, there have been cases already in the scientific literature and the lay press reporting that vegans have developed Mad Cow disease – Creutzfeldt-Jakob Disease.

Healing Codes for the Biological Apocalypse describes the realm of bio-spiritual warfare in the sense that we now have a crystal, a protein prion crystal which goes to the brain. These crystals are electromagnetic receivers and transmitters. This concept is precisely what the army core of engineers for the Central Intelligence Agency used under a CIA project called MK-ULTRA.

Ewing Cameron in Montreal, investigated mind-control and experimented with many patients. MK-ULTRA was the leading North American Central Intelligence Agency mind-control and population control program whose mandate was getting rid of populations that were targeted or undesirable.

They were clearly looking for crystallization toxins that would facilitate the ability to manipulate, populations or kill populations. In the prion, we virtually have in place a virtual mark of the beast which is susceptible to the electromagnetic frequency vibrations of a Project HAARP, or Project Montauk, or Phoenix II project. These are the types of projects that were ultimately developed, tested and applied.

Sally Fallon: Mark Purdey, a British dairy farmer, pointed out that Mad Cow disease occurred only in districts where the farmers were forced to paint organophosphate on the backs of the cows with the warble fly, and this insecticide went right into the cows’ central nervous system.

Purdey has done some masterly detective work showing that Mad Cow disease and Creutzfeldt-Jakob disease are associated with a number of things. One is with organophosphate use and exposure. Another is high levels of manganese and aluminum. He said they are finding ten times more manganese in the brains of people with Creutzfeldt-Jakob Disease than in normal people. (see article on Mad Cow disease in March newsletter)

Robert Cohen: The jury really is not in yet on Mad Cow disease, as you know. Carleton Gadjusek won a Nobel Prize in 1976 for describing kuru and Stanley Krushner won his Nobel Prize in 1998 for describing this proteinaceous particle that some people likened to a crystal. It is not exactly a crystal.

Creutzfeldt and Jakob were two doctors who worked for Dr. Alzheimer at the turn of the century, and they described a disease that was said to occur naturally in one out of a million people. Nobody knows why. The Purdey theory regarding the organophosphate connection to CJD is one that is given credence and that many people are taking quite seriously now.

They found one case in Canada just a few years ago in Charlet cattle, and 17 in quarantine in the United States in Alabama. So it is certainly something to be greatly concerned about. There are a lot of theories going around about crystals and wave-lengths and about organophosphates but most of the world’s scientists and researchers believe that it is in the bodies of these animals that we eat.

Dr. Sally Fallon

Sally Fallon is a nutrition journalist and food historian. She is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a full spectrum nutritional cookbook which documents the politics behind the cholesterol theory of heart disease, and contains a detailed description of what fats and oils are good for us and why, with supporting scientific documentation. Sally is the editor of the Price Pottenger Nutrition Foundation Health Journal, and is a regular contributor to a number of alternative health publications.

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