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PinkFluffyCloud
Dec 8th, 2004, 08:04 AM
Actually... this is kind of an irrelevant point, but I don't think their milk would dry up if they did not get pregnant again... human milk does not dry up as long as suckling continues, which is what allows for "wet nurses," or nannies who suckle their charges. I think the insemination in cows occurs only to strengthen the milk production, and reinforce it.

No, you have got that wrong, no animal lactates if not pregnant or nursing regularly, except in freak circumstances. Cows have to keep churning out babies for this reason.

PinkFluffyCloud
Dec 8th, 2004, 08:20 AM
I see what you mean, but that just makes the whole process even more sick - it's 'fooling' the Cow into yielding milk. :mad:

K4J
Jan 3rd, 2005, 02:19 PM
KJ4 I first visited notmilk.com in 1999, and it is till the best website on scary dairy truths. CASOMORPHINE - now that's scary!



Vegan Drummer,

Where do I find this link @ the notmilk website here? I tried looking it up, but I think that I'm looking in the wrong area, for some reason I can't find it. I'd like to read that article, if you'd supply me some information here.

K4J

K4J
Jan 3rd, 2005, 02:24 PM
Having a "Herd Of Cow's," is a big business. It's enough to make ya Mad, & make ya have a different kind of Heard Of Cow's."

K4J

Kiva Dancer
Jan 22nd, 2005, 08:51 PM
I they've hit some pretty good points in a mostly accurate mannner. I also like how they recommend other milks over cow milk. :) Maybe, just maybe some omni will read that and think "gee, I don't want to get osteorporosis - I should try switching to rice milk". If enough people do this, then the dairy demand goes down while the demand for rice, soy or oat milk goes up.

I, personally, would have no problem with that. I would really love to see the day where people rely on plants and not animals to get on nutritionally. :)

coney
Mar 3rd, 2005, 11:01 PM
Milk is for cows.

eve
Mar 13th, 2005, 07:28 AM
( Source: SeedsofDeception.com )

Last year, the Tillamook County Creamery Association moved to ban the use of a genetically engineered drug that increases milk production in cows. Soon after, the association reported that the drug's manufacturer, Monsanto Co., was pressuring Tillamook farmers to reverse the decision.

For those familiar with the history of this controversial drug, a growth hormone sold under the brand name Posilac, the intrusion by Monsanto is no surprise.

Shisha Fiend
Apr 4th, 2005, 08:55 PM
An article in The Times today claiming dairy is an ineffectual way of providing calcium for your bones. 'dairy foods and meat can even promote a leaching of calcium from the bones.'

http://www.timesonline.co.uk/article/0,,2682-1551321,00.html

tails4wagging
Apr 5th, 2005, 06:56 AM
Does anyone have a link about excess dairy consumption and the excess build up of mucus due to milk drinking?

My cousin always has an irritating cough, Iam convinced it is due to this, but need documented evidence to support my argument.

SilverBird
Apr 5th, 2005, 09:45 AM
This link (http://www.notmilk.com/) has some useful info.

Cloudy
Apr 7th, 2005, 07:37 PM
http://news.bbc.co.uk/1/hi/health/4419477.stm

PinkLogik
Apr 7th, 2005, 07:46 PM
Hello Cloudy :)This doesn't surprise me at all. But will it be highly advertised? Probably not... Things like this should be. I hope this converts a few more vegetarians to giving up the white stuff.

PinkLogik
Apr 7th, 2005, 07:53 PM
Rebecca Foster, a nutrition scientist at the British Nutrition Foundation, warned against cutting milk from the diet.

She said: "Milk and milk products (such as cheese and yogurt) are important sources of essential nutrients in diet, including protein, B vitamins such as riboflavin and B12, and minerals such as calcium, zinc and magnesium.

"For example in the UK milk and milk products provide 43% of calcium intake, providing 33% of riboflavin intake and 35% of iodine intake in men and 42% in women."

Don't like that bit very much.... :mad:

She didn't mention that dark green leafy vegetables, brocolli, various nuts (such as almonds) and fortified soya milk (to name a few) can be just as good a sources of calcium (if not better) than milk products - which are chock full of nasties. :rolleyes:

feline01
Apr 7th, 2005, 08:11 PM
Don't like that bit very much.... :mad:


She is from the British Nutrition Foundation, I found this on their site:


The Foundation promotes the nutritional wellbeing of society through the impartial interpretation and effective dissemination of scientifically based nutritional knowledge and advice. It works in partnership with academic and research institutes, the food industry, educators and government. The Foundation influences all in the food chain, government, the professions and the media. The Foundation is a charitable organisation which raises funds from the food industry, government and a variety of other sources

So the dairy industry pays her salary more than likely.

PinkLogik
Apr 7th, 2005, 08:19 PM
That figures! :( :mad:

Thanks for sharing that Feline. ;)

eve
Apr 10th, 2005, 07:22 AM
The media here in Australia is showing a heap of adverts on the benefit of dairy in weight-loss. The ads say that recent clinical research shows that people increase their chances of losing weight by including 3 serves of dairy every day. In fact they state that in their trials, adults consuming the 3 serves of dairy per day lost 70% more weight than others. They also apparently conserved more muscle. They offer more info on the role of dairy in weight loss at www.dairy.foodoflife.com.au

Meanwhile, a new study from Purdue University counters the notion that dairy products encourage weight loss, as touted in dairy industry advertisements. Research was carried out with 3 groups, and none of the groups lost weight. In fact, the high-dairy group gained 1.5 kg over the year, slightly greater than the weight gain in the control group (0.8 kg) and the medium-dairy group (0.8 kg).

Dairy products clearly did not facilitate weight loss. In fact, if the high-dairy groupís experience continued in a similar fashion over a 10-year period, it would lead to an average body mass index of 27.8, which puts the group well into the overweight range (BMI > 25). The control groupís 10-year experience, if similar to the one-year result, would have been a gain of about half as much weight as the high-dairy group.

Refs: Gunther CW, Legowski PA, Lyle RM, et al. Dairy products do not lead to alterations in body weight or fat mass in young women in a 1-y intervention. Am J Clin Nutr 2005;81:751-6. For information about nutrition and health, visit www.pcrm.org.

Seaside
Apr 10th, 2005, 07:56 AM
Dairy as a weight loss aid! How hilarious! :D

Milk will bring a calf from about 80 lbs.* at birth to nearly 600 lbs.* at weaning in 6 to 10 months, but it will make people lose weight!?!

Eve, think they'll buy a bridge? Cheap? :D

*Sorry, too lazy to convert to kg. :o

Korn
Apr 10th, 2005, 10:33 AM
*Sorry, too lazy to convert to kg. :o

Hi, try typing '80 lbs in kg' in Google, and you'll get this message:
80 pounds = 36.2873896 kilograms
:)

eve
Apr 23rd, 2005, 10:20 AM
Good to see in today's 'Weekend Australian' quite a large article titled "Doubts over milk's role in strong bones". It quotes a review by the pcrm on 37 studies that show no relationship between dairy foods and bone health, and that "support for the milk myth crumbles". At the end of the article, a nutrition scientist for the British Nutrition Foundation says nutritionists remain cautious about ditching the dairy, and that "some calcium is essential in the diet, and that dairy remains a useful way to get it". Why does she have to leave the impression that milk is the only way to get calcium?

cedarblue
Apr 23rd, 2005, 03:05 PM
here (http://www.healthedtrust.com/sum03/sum7.htm) is some info from the uk campaign.

*dairy can make you beautiful* (http://www.mdc.org.uk/mdc-main/press-releases/NaturallyBeautifullaunch.htm) is another angle.

the last line in this (http://farmingviews.co.uk/landwriter/premium/TemplateParser.asp?aId=5316) article says it all really :mad:

littleTigercub
May 2nd, 2005, 12:39 PM
I believe the most convincing reason to give up dairy is not the diseases it gives up but the fact that we are the only species who, as adults, drink milk - from another species, that is! If you really think about this, it is grotesque and utterly unnatural, regardless of what the milk industry tells us.

littleTigercub

Suzulan
May 5th, 2005, 03:22 PM
I believe the most convincing reason to give up dairy is not the diseases it gives up but the fact that we are the only species who, as adults, drink milk - from another species, that is! If you really think about this, it is grotesque and utterly unnatural, regardless of what the milk industry tells us.

littleTigercub

I wish I saved what I read.
Anyway, somebody was telling people about when he forgot to put milk back in refrigetor, he found two layers of different colors in bottom.
Pink(because of blood) and yellow(because of puss).
Isn't this enough for people to throw up?

Korn
May 5th, 2005, 05:11 PM
http://www.kushiinstitute.org/healing/meat-dairy.html



Meat and Dairy Products




Meat, poultry, eggs, milk, cheese, and other dairy foods are the backbone of the modern diet.



Physiologically, they give the human organism an immediate burst of energy and strength. It was this raw power that allowed nomadic tribes of Indo-Europeans to overrun traditional grain- and vegetable-consuming cultures in ancient Greece, Italy, the Near East, and India. In the Americas, a heavy meat-centered diet enabled pioneers to level whole regions of the continent quickly and efficiently, though at high cost to native peoples and the environment.

While meat and other naturally processed animal-quality foods are part of the traditional diet in colder and polar regions of the world, their regular consumption in temperate and tropical climates can have adverse effects on human health. Meat begins to decompose as soon as it is killed, even with traditional preservatives such as salt or with refrigeration to retard spoilage. Meat is harder to digest than plant foods and continues to putrify in the digestive tract, taking about 4 to 4 1/2 hours to be absorbed in the intestines versus 2 to 2 1/2 hours for grains and vegetables. Putrefaction produces toxins and amines that accumulate in the liver, kidneys, and large intestine, destroys bacterial culture, especially those that synthesize the vitamin B complexes, and causes degeneration of the villi of the small intestine where metabolized foodstuffs are absorbed into the blood. Saturated fatty acids, from meat and other animal products, accumulate in and around vital organs and blood vessels, often leading to cysts, tumors, and hardening of the arteries. Saturated fat also raises the amount of cholesterol in the blood, further contributing to the buildup of atherosclerotic plaque.

To compensate for eating meat, poultry, eggs, and other animal foods, the body requires more oxygen in the bloodstream. The breath rate rises after eating animal food, making it difficult to maintain a calm mind. Thinking in general becomes defensive, suspicious, rigid, and sometimes aggressive. A very narrow, analytical view is often the result.

The relation between saturated fat and dietary cholesterol- the main ingredients of meat and poultry- are now well known. For example, women who eat beef, lamb, or pork as a daily main dish are at two and a half times the risk for developing colon cancer as women who eat meat less than once a month. The conclusion, drawn from a study published in The New England Journal of Medicine in 1990 of 88,751 nurses, over a ten-year period, found that the more beef and other meat in the diet the greater risk of getting colon cancer. "The substitution of other protein sources, such as beans or lentils, for red meat might also be associated with a reduced risk of colon cancer in populations that consume more legumes," researchers concluded. "The less red meat the better," recommended Dr. Walter Willett, professor of epidemiology and nutrition at the Harvard School of Public Health, who directed the study. "At most, it should be eaten only occasionally. And it may be maximally effective not to eat red meat at all."

Dairy food, which often accompanies meat consumption, contributes a soothing, stabilizing, and overall calming influence on a digestive and nervous system subjected to volatile red meat elements. However, it can lead to illness in its own right or in combination with other factors. Casein, the protein in cheese, milk, cream, butter, and other dairy foods cannot be assimilated easily and begins to accumulate in an undigested state in the upper intestine, putrefying, producing toxins, and leading to a weakening of the gastric, intestinal, pancreatic, and biliary systems, as well as mucous deposits.

The inability to digest milk or other dairy products is known as lactose intolerance and is found in about 50 to 90 percent of the world's population groups with the exception of those of Scandinavian origin and of some other European ancestries.

Dairy food affects all organs and systems. However, because it is a product of the mammary gland, it primarily affects the human glands and related structures, especially the reproductive organs. The most commonly affected are the breast, uterus, ovaries, prostate, thyroid, nasal cavities, pituitary gland, the cochlea in the ear, and the cerebral area surrounding the midbrain. Its adverse effects first appear as the accumulation of mucus and fat and then the formation of cysts, tumors, and finally cancer. Many people who eat dairy food have mucous accumulations in the nasal cavities and inner ear, resulting in hay fever and hearing difficulty. Accumulation of fatty deposits from dairy food consumption in the kidneys and also gallbladder leads to stones. The development of breast cysts, breast tumors, and finally breast cancer follows a similar pattern. Common problems from dairy also include vaginal discharges, ovarian cysts, fibrosis and uterine cancer, ovarian cancer, and prostate fat accumulation with cyst formation. Many diseases of the reproductive organs, including infertility, are associated with dairy consumption. In the case of the lungs, fat and mucous accumulation in the air sacs causes breathing difficulties. In combination with tobacco, dairy food can trap tars and other ingredients of tobacco smoke in the lungs, leading often to lung cancer.

Modern medical studies have begun to link milk and dairy food consumption with a wide variety of sicknesses including cramps and diarrhea, multiple forms of allergy, iron-deficiency anemia in infants and children, aggressive and anti-social behavior, atherosclerosis and heart attacks, arthritis, and several forms of cancer. Since more oxygen is needed to carry hemoglobin to cells enveloped with mucus, dairy food consumption contributes also to un-even thinking, dulled reactions, and emotional dependency.

In a large case-control study in France, published in The Journal of the National Cancer Institute in 1986, involving several thousand women, increased risk for breast cancer was found among those who consumed dairy products. For daily cheese consumption, the risk was 1.5 times higher, and for full cream consumption the risk was 1.8 times as great. A 1989 study of women with breast cancer in the northwestern province of Vercelli, Italy, found that they tended to consume considerably more milk, high-fat cheese, and butter than healthy women of the same age in Italy and France. Breast cancer risk tripled among women who consumed about half their calories as fat, 13 to 23 percent of their calories as saturated fat, and 8 to 20 percent of their calories as animal protein. "These data suggest that during adult life, a reduction in dietary intake of fat and proteins of animal origin may contribute to a substantial reduction in the incidence of breast cancer in population subgroups with high intake of animal products," researchers concluded. "[A] diet rich in fat, saturated fat, or animal proteins may be associated with a twofold to threefold increase in a woman's risk of breast cancer."

Dairy food consumption has also been linked with ovarian cancer by researchers. In 1989 Harvard University researchers noted that women with ovarian cancer had low blood levels of transferase, an enzyme involved in the metabolism of dairy foods. The researchers theorized that women with low levels of transferase who eat dairy foods, especially yogurt and cottage cheese, could increase their risk of ovarian cancer by as much as three times. The researchers estimated that women who consume large amounts of yogurt and cottage cheese increased their risk of ovarian cancer up to three times. "Yogurt was consumed at least monthly by 49 percent of cases and 36 percent of controls," researchers reported in The Lancet. "World wide, ovarian cancer risk is strongly correlated with actase persistence and per capita milk consumption, further epidemiological evidence that lactose rather than fat is the key dietary variable for ovarian cancer . . . Avoidance of lactose-rich food by adults may be a way of primary prevention of ovarian cancer. . . . "

In recent years, the American Heart Association, the World Health Organization, and other major scientific and medical associations have issued dietary guidelines calling for everyone, not just middle age, or older people at risk for heart disease, but also children over the age of two to limit whole milk or eating cheese, butter, ice cream, and other whole milk products. A small amount of nonfat or skim milk is generally allowed. However, Dr. Spock, the Physicians Committee for Responsible Medicine and others have gone further, recommending that even low-fat dairy foods be avoided because they are high in animal-quality protein that is associated with heart disease, osteoporosis, and other disorders.

The difference between human milk and cow milk is substantial. The ratio of protein to fat and carbohydrate in mother's milk is about 1:7, which is the proper ratio of human width to height, while that of cow's milk is about 2:5, which is the ratio of a cow's width and length. This is why people who eat dairy products tend to develop large bone structures and other bovine characteristics. Mother's milk also contains less protein, but it is soluble in water and easy to digest, while cow's milk protein is insoluble, coagulates (curdles) in the stomach and diarrhea occurs. The fat content is the same, but in human milk fat is more finely emulsified. The pH reaction means that with human milk, the blood's normal alkaline condition can be maintained without buffer action, whereas cow's milk requires minerals to offset the acidic reaction. In addition to more natural human qualities, breastfeeding creates psychological and spiritual unity between mother and child.

Human milk is the ideal food for human infants. The chief nutrients for which cow's milk and dairy foods are often eaten, such as calcium and iron, are found in proportionately greater amounts in vegetable-quality foods as shown in the accompanying tables. If animal food is desired, fish and seafood may be taken occasionally. Marine products such as these contain unsaturated rather than saturated fat, and among them white-meat fish and slower-moving shellfish are less fatty than red-meat, blue-skin, or faster-moving varieties.

Kiva Dancer
May 6th, 2005, 01:09 AM
I've seen milk seperate like that before, but I never knew what the colours meant.

Now that I know, I really want to lose a lot more than just my lunch. :eek:

bulletproof
May 6th, 2005, 01:24 AM
I've seen milk seperate like that before, but I never knew what the colours meant.

Now that I know, I really want to lose a lot more than just my lunch. :eek:


but do we know? is it a fact it was blood and puss? or is that just speculation?