Milk Drinkers Face More Fractures by Beth Levine

“For decades, the dairy industry has been ubiquitous with its reminders to drink your milk. From “milk, it does a body good” to tons of public figures asking if you’ve “got milk,” the importance of milk has been not so subtly touted. And while they are clearly trying to promote a product, it’s not so bad because at least milk is healthy, right? We are taught at a young age to drink our milk since it will help our bones grow big and strong. But now, new research is suggesting that what Jon Barron has been saying about milk for years is true and that certain long-held beliefs about the benefits of milk may be way off base.

The study, which took place at Uppsala University in Sweden, found that a higher intake of milk was associated with an increased risk of bone fractures in addition to death at a younger age. The subjects were 61,433 women and 45,339 men who answered surveys about their typical eating habits. Some of the questions they were asked focused on their consumption of specific foods, including milk, yogurt, and cheese. The scientists conducted follow-ups with the women for an average of 20 years and with the men for an average of 11 years. During this time period, the participants’ medical information was analyzed, and the researchers kept track of any bone fractures they experienced as well as occurrences of mortality.

The female volunteers were determined to reap no benefits whatsoever from drinking milk. In fact, those who consumed three or more glasses of milk daily actually had a substantially higher risk of bone fractures. And both the men and women who drank greater quantities of milk regularly were found to have an elevated risk of premature death.

Interestingly, the other dairy foods that were also spotlighted in this experiment did not seem to have the same effects. Cheese and yogurt–both of which are made from milk but differ due to the presence of bacterial cultures–actually appear to provide some benefits. The subjects who consumed a lot of these foods had a decreased chance of bone fractures occurring and a lower risk of death. It is not clear exactly why milk would have such harmful consequences when its close relatives may offer some protection, but the scientists theorize that it may be related to milk producing inflammation in the body that is not brought on by other dairy items. To obtain evidence of this, they looked at biomarkers of oxidative stress and found that these were consistently higher in people who were bigger milk drinkers.

The problem may be caused by D-galactose, a sugar in milk but not in either cheese or yogurt, that affects the body at a cellular level producing inflammation and damage. A 1999 study at the Chinese Academy of Medical Sciences in Beijing on injections of low doses of D-galactose in mice demonstrated an accelerated aging effect in the animals, including an inhibited immune response. And,while the current study was not designed to prove cause and effect, it certainly did establish a firm link between heavy milk consumption and early mortality. Plus, the size of the population sample and length of the study period lend the results further weight.

These findings should come as no surprise to Jon Barron’s long-time readers. There have been many times over the years that he has warned of the health hazards that are associated with milk, such as an increase in diabetes and contributing to the rise in obesity rates. And before you start worrying that dairy products are essential because your bones need the calcium it provides, you might want to check out Jon Barron’s newsletter, Dangers of Calcium Supplements, which closely examines the calcium myth and how your body really needs far less than most experts believe.

In the end, it likely would do you no harm to give up all foods that come from cow’s milk. However, if you are a die-hard fan of dairy, at least try to limit your milk consumption and stick with small quantities of cheese and yogurt instead. And when you drink milk, stick with raw if possible, but at the very least, organic, antibiotic- and growth hormone-free varieties.”

Explanation for Why We Are Deficient in Enzymes

“Most people believe that when you eat a meal, it drops into a pool of stomach acid where it’s broken down, then it goes into the small intestine to have nutrients taken out, and then into the colon to be passed out of the body. In fact, the truth is a bit more complex. What nature intended is that you eat enzyme-rich foods and chew your food properly. If you did that, the food would enter the stomach laced with digestive enzymes. No stomach acid would be present. Your meal would then be churned around by the action of the stomach, and the enzymes that were present would “pre-digest” your food for about an hour–actually breaking down as much as 75 percent of your meal.

Only after this period of “pre-digestion” is hydrochloric acid, produced by the parietal cells in the stomach wall, introduced. The acid inactivates all of the food-based enzymes, but begins its own function of breaking down what is left of the meal. The digestive enzyme pepsin is also introduced by the stomach at this point. Unlike food-based enzymes, pepsin thrives in the high-acid environment produced by stomach acid. Eventually, the nutrient rich food concentrate that results from the action of enzymes and stomach acid moves into the small intestine. In the small intestine, the acid is neutralized in the duodenum and the pancreas reintroduces digestive enzymes to the process. As digestion is completed, nutrients are passed through the intestinal wall and into the bloodstream. That’s what nature intended, but unfortunately most of us don’t live our lives as nature intended.

Processing and cooking destroy enzymes in food. Man is the only animal that cooks his food. In fact, any sustained heat of approximately 118°F to 129°F (48°C to 54°C) destroys virtually all enzymes. This means that, for most of us, the food entering our stomachs is severely enzyme deficient. Actually, there are some enzymes added from our saliva, but the amount is minuscule because we chew our food only about 25 percent as much as is required. The result is that most of our meals enter our stomachs woefully devoid of enzymes.

The food then sits in the stomach for an hour, like a heavy lump, with very little pre-digestion taking place. That makes it impossible for the normal amount of stomach acid to completely break down the meal, which means that what’s left of it enters the small intestine largely undigested. At this point, the pancreas and the other organs of the endocrine system are put under tremendous stress since they have to draw reserves from the entire body in order to produce massive amounts of the proper enzymes. The less digestion that takes place before food reaches the small intestine, the greater the stress placed on the endocrine glands. Recent studies have shown that virtually all Americans have an enlarged pancreas by the time they are forty. And the ever increasing intake of refined carbohydrates is also a major contributing factor. Is it any wonder that the incidence of diabetes is exploding in the developed world?”

Jon Barron: What are Enzymes?

“Enzymes are proteins that speed up (catalyze) chemical reactions in living organisms. They are required for every single chemical action that takes place in your body. All of your tissues, muscles, bones, organs, and cells are run by enzymes. Your digestive system, immune system, bloodstream, liver, kidneys, spleen, and pancreas, as well as your ability to see, think, feel, and breathe all depend on enzymes. All of the minerals and vitamins you eat and all of the hormones your body produces need enzymes in order to work properly.

Enzymes allow many chemical reactions to occur within the constraints (temperature, oxygen levels, acid/alkaline balance, etc.) of a living system. As organic catalysts, they are involved in, but not changed by, chemical reactions, and they do not alter the equilibrium of those reactions. Like all catalysts, enzymes work by providing an alternative pathway of lower activation energy for a reaction. By bringing the reactants closer together, enzymes can help make chemical bonds weaker, thus helping reactions proceed faster than without the catalyst (many millions of times faster). This is important since these ‘reactions’ govern every function in your body, not to mention the destruction of viruses, bacteria, and cancerous cells.

Without enzymes, metabolism would progress through the same steps, but would go too slowly to serve the needs of the cell. In addition, enzymes often work together in a specific order, creating pathways. After each enzyme reaction, the product of that reaction is passed on and used as the raw material (substrate) for another enzyme to work on. And then another and another, thus creating what is called a “metabolic pathway.” Metabolic pathways control cell metabolism, the process (or really the sum of many individual processes) by which living cells take in nutrients, eliminate waste, and maintain life.”

Dandelion Root Health Benefits from

Dandelion Root Health Benefits

Jon Barron on use of anti-pathogens

Seven Ways Extra Virgin Coconut Oil Fights Obesity

1) Satiety

2) Does not accumulate as body fat

3) Produces Energy

4) Boosts Metabolism

5) Improved Thyroid Function

6) Activate Fat Burning Enzymes

7) Resists Diet Induced Drop in Metabolism

Hospital Food — need I say more?


Catalase — 300 mcg

Glutathione peroxidase, superoxide dismutase, and catalase are the primary three enzymes produced in the body as an antioxidant defense. Catalase is a specific for protection against tumors. A little catalase can go a long way: one catalase enzyme molecule can catalyze the breakdown of five million molecules of peroxide radicals into water and oxygen in just one minute.


Health Benefits of Red Clover

“Not surprisingly, most doctors, the FDA and many “new-school” herbalists, being uninformed, have dismissed red clover as useless in dealing with cancer. However, researchers at the National Cancer Institute have indeed found anti-tumor properties in red clover. These incredible red clover benefits come from genistein, a biochemical in the plant, that has the ability to prevent tumors from developing the blood supplies they need to survive – thus starving them and killing them.

As it turns out, genistein is the same biochemical considered to be the main beneficial biochemical in soy. But red clover has a significant advantage over soy. It contains not just genistein, but significant levels (about ten times that found in soy) of all four beneficial estrogenic isoflavones (a special class of antioxidants) including daidzein. In addition to isoflavones, red clover contains another class of anticancer phytoestrogen compounds called coumestans – primarily in the form of biochanin.

In addition to being considered an effective natural cancer remedy, red clover has shown some promise in areas of estrogen related health. The isoflavones found in red clover have been shown to produce estrogen-like effects in the body. As such, red clover is commonly used to help reduce symptoms of menopause, such as hot flashes and night sweats, PMS, while at the same time promoting breast enhancement and breast health. It is also thought to help decrease the risk of women developing osteoporosis later in life. And the isoflavones found in red clover have been associated with an increase in “good” HDL cholesterol in pre and postmenopausal women.

In addition to isoflavones and genistein, red clover also contains calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Historically, it has often been used (and is still used) to treat whooping cough and other throat related conditions such as bronchitis and sore throats. Herbalists also use it in tinctures to help treat skin conditions such as eczema and psoriasis.

This herb can be found in many forms including as dried leaves or capsules, in tincture or extract form, and as a topical treatment.

Note: Soy use, unlike red clover use, does not result in any increase in biochanin in the blood. Is that important? Studies have shown that biochanin may significantly inhibit breast cancer proliferation.”



The Power of Green Tea Extract

A good antioxidant should contain green tea extract. Here’s why:

“Green Tea Extract (120 mg, 95 percent polyphenols)–Green tea antioxidants are of the same family as grape seed and pine bark extracts. They are polyphenols, chief of which are the flavonoids called proanthocyanidins. In green tea, the main proanthocyanidins are the catechins, and the most powerful of the catechins is epigallocatechin gallate (EGCG), found in the highest concentration in green tea. It works to prevent tumors from developing the blood vessels they need to survive (anti-angiogenesis) and it has been shown to inhibit metastasis. It is the first known natural telomerase inhibitor, eliminating the ‘immortality’ of cancer cells, which is what makes them so deadly. Green tea is particularly effective in destroying the causes of leukemia, prostate cancer, and breast cancer. It has also been shown to be effective in regulating blood sugar, reducing triglycerides, and in reversing the ravages of heart disease. (Incidentally, the Japanese, who drink large amounts of green tea, have some of the lowest rates of cardiovascular disease in the world.) Green tea seems to almost totally prevent cancer from causing DNA damage in smokers—a possible explanation as to why the Japanese, who are among the world’s heaviest smokers, have such a low incidence of lung cancer. Finally, green tea has great benefits for the brain as well, serving as an effective monoamine oxidase (MAO) inhibitor, protecting against brain-cell death. The net result is that there are strong indications that green tea extract may play a major role in protecting against both Parkinson’s and Alzheimer’s disease.

  • Note: the consumption of casein from dairy products can completely block the absorption of the main catechins found in green tea. In other words, drink your tea without milk, and take your green tea supplements separate from any dairy in your diet. Or, even better, just think of this as another reason to eliminate dairy from your diet.”