Health & Wellness Coach

Health & Wellness Coach

Nutrition Myth #9: Raw milk is not safe.

raw milkNutrition Myth: #9: Raw milk is not safe and should be banned in all states.

TRUTH: People have been SAFELY drinking milk directly from pastured cows and goats for centuries.  It wasn’t until the filthy FACTORY FARM DAIRIES that milk became unsafe and even caused deaths (see myth #7).  Pasteurization of this milk was the only way it could be safely consumed.  But, pasteurization essentially renders the milk DEAD for any health benefits.

However, cows and goats FREELY grazing in green pastures, as God intended, produce healthy milk.  This milk is safe to drink without pasteurization (raw milk). Furthermore, raw milk dairies are REQUIRED to follow STRICT SAFETY STANDARDS and are carefully monitored by the government.  But, now you may ask, “Why then is raw milk banned from being shipped across state lines and forbidden to be sold in some states?” This question begs an honest answer! It’s all about BIG MONEY not our health. The factory farms are a HUGELY PROFITABLE business making billions of dollars for the food industry. The small farmer producing healthy raw milk began to cut into these profits and something had to be done. Pressure and possibly even money, from the PROFITABLE FILTHY FACTORY FARMS, produced legislation banning interstate shipment and sale of raw milk in many states.

So, what makes RAW MILK so healthy? Like other raw foods, there are many healthy enzymes and bacteria (beneficial intestinal flora) that help repopulate the intestinal tract and aid in digestion. When a raw food is heated the enzymes and bacteria are DESTROYED. This is very sad in the case of raw milk since some of the enzymes help digest the milk while others protect the raw milk from harmful bacteria. Many people who cannot tolerate pasteurized milk have no problems when consuming raw milk.

Milk fat, along with coconut oil, is highly saturated and comprised mainly of short and medium chain fatty acids. These fatty acids have antimicrobial properties which protect the gut from viruses, yeasts and disease producing bacteria. They also contribute to the health of the immune system and are directly absorbed into the mitochondria for quick energy. Milk from pastured cows contains CLA (conjugated linoleic acid) which has strong anticancer properties.

Don’t fear the saturated fats in pastured raw milk. They are EXTREMELY HEALTHY and benefit the heart, brain, bones, liver, lungs and kidneys, while adding necessary stiffness to cell membranes. These fats also aid in the absorption and assimilation of the fat soluble vitamins A, D, E and K.

Another feature of raw milk is that IT IS A COMPLETE FOOD. It has all the necessary fat and water soluble vitamins and minerals, while the milk protein contains all 8 essential amino acids. Pasteurization alters the proteins tertiary structure rendering them difficult to digest and somewhat toxic; it also destroys some of the very important delicate vitamins. In its natural whole raw state, nature created milk to be a complete food for raising healthy calves. When fed pasteurized milk the calves become malnourished and often die.

No one would consider using pasteurized milk as a medicine. In fact, milk is considered mucous producing and is often avoided when sick. Yet, RAW MILK has been used to treat serious chronic diseases. Years ago, it was used to heal the sick and nourish millions of people.

These facts should make it obvious that raw milk is SAFE and NUTRITIOUS. Along with many people worldwide, I was raised on raw milk that was poured directly from the farmer’s pail into our gallon jug. It was rich with cream and very delicious. Raw milk has a natural creamy sweet taste. It was common for my mom to feed me warm raw milk when I was sick. This healthy food is now demonized by the government and its supply SEVERELY CURTAILED in the United States. HOW SAD!

It’s time our legislators rallied around the peoples’ health and not the profits of big business. Bring back the small farmer and begin distributing the HEALTHY RAW DAIRY PRODUCTS nationwide. At the same time, let’s stop the use of NPK fertilizers that strip the soil of its minerals and bring back the natural fertilizers that produce healthy vitamin and mineral rich foods. Use governmental farm subsides for these purposes. Such practices can restore the health of our nation and the modern world.

Want more support information regarding Nutrition Myth #9, check out this video: The Demise of Raw Milk and visit RawMilk.org.

Nutritional Myth #8: Growth hormone (rBGH) is of no conern in milk.

cows on rbghNutrition Myth #8: Growth hormone (rBGH) is of no concern in milk.  It is injected into cows to increase milk production and does not enter the milk.  TRUTH: Consider this: back in 1930, the average dairy cow produced 12 lbs. (1 ½ gal) of milk per day.  By 1988, the average was 39 lbs. per day.  This was done by selective breeding to obtain dairy cows that produced a lot of pituitary hormones, thus producing large amounts of milk.  Today, a synthetic growth hormone (rBGH) is injected into these dairy cows bringing the average up to 50 lbs. of milk/day.

This sounds great for the dairy farmers, right?  However, messing with Mother Nature comes with consequences.  It has been shown that cows injected with rBGH are 79% more likely to contract mastitis.  This, along with other problems, required an increased need for antibiotics.  Consumers’ Union reports that because of increased udder infections, it is more likely that milk from rBGH treated cows will be of lower quality – containing more pus and bacteria – than from untreated cows.

Bovine growth hormones are not natural and can cause many problems in humans as they have in cows.  The rBGH hormone has been found in the milk from the Bovine injected cows.  rBGH can be absorbed from the milk into the blood producing hormonal and allergic effects – particularly in infants and children.  Increased levels of cell stimulating growth factors have been found in rBGH milk.  These could induce premature growth and breast stimulation in infants and possibly promote breast cancer in adults.

Increased bacterial infections in rBGH cows require treatment with antibiotics that will pass into the milk.  This is likely to result in antibiotic – resistant infections in the general population.  Also, steroids and adrenaline-type stressor chemicals induced in cows by these hormones are likely to contaminate the milk and may be harmful, particularly to infants and young children.

The FDA has ignored the large amount of evidence that associates increased consumption of insulin growth factor-1 (IGF-1), which increases in milk from rBGH treated cows, with a potential risk of breast cancer and other types of cancer.

Published research shows that rBGH use on dairy cows induces a marked and sustained increase in the levels of IFG-1 in cows’ milk.  One report found a tenfold increase of IGF-1 in the milk of rBGH treated cows.  They also found the IGF-1 in rBGH milk is more bioactive than in non-hormonal milk.

IGF-1 is NOT destroyed by pasteurization.  In fact this process increases the IGF-1 levels in milk.  The FDA admits that IGF-1 is readily absorbed across the intestinal wall and into the bloodstream.  It can then affect other hormones.

Researchers have found IGF-1 induces rapid division and multiplication of normal human breast epithelial in tissue cultures.  It is highly likely that IGF-1 promotes transformation of normal breast epithelium to breast cancers.  Moreover, IGF-1 maintains the malignancy of human breast cells, including their invasiveness and ability to spread to distant organs.  IGF-1 has also been similarly associated with colon cancer.

After careful examination of the potential negative effects of recombinant bovine growth hormone (rBGH) milk on human health, it has been banned in Canada, Australia, Japan and the European Union.  Yet, it is used EXTENSIVELY by the dairy industry in the United States.  You may ask why?  I say it’s the big dollars of the Monsanto’s and other involved companies that dictates the FDA rulings – NOT OUR HEALTH!

Want more support information regarding Nutrition Myth #8, check out this video: Why You Don’t Want rBGH (rBST) in Milk – No More Hormones!

Nutrition Myth #7: Drink pasteurized milk to protect against infectious disease.

confined cows Nutrition Myth #7:  Be sure milk is pasteurized before drinking to protect against infectious disease.  TRUTH: Before refrigeration made it possible to bring milk from the country safely into the city, dairies brought the cows to the city.  Many of these dairies existed side by side with the breweries during the 1800s.  In these “swill dairies,” cows lived in confinement in incredible filth and were fed nothing but the swill (refuse) from the breweries.  There were NO standards of hygiene for milking, storing or transportation.  The milk was not only extremely dirty but also nutrient starved.  Not surprisingly, the death rate among inner-city children dependent on this milk was nearly 50%.  Pasteurization was originally proposed as a temporary solution to this problem.  Raw milk from farms in the country was clean and healthy and did NOT need to be pasteurized.

By the late 1940s, knowledge about how to produce healthy milk and advances in technology made PASTEURIZATION COMPLETELY UNNECESSARY, it was just at that time that lobbying for mandatory pasteurization began in earnest.  Why?  Because investors and businessmen realized that MANDATORY PASTEURIZATION was the easiest way to consolidate the industry.  Tens of thousands of small pasture-based dairy farms are still being put out of business as the dairy industry has become more centralized and monopolistic, with milk production moving to HUGE confinement operations where cows are fed soy feed, citrus peel cake, bakery waste and even the swill from ethanol manufacturing – anything but the green grass they need to make healthy milk.  Since PROFIT6 and not HEALTH is the main concern to big business, these consolidated milk producers have introduced the dangerous growth hormone (rBGH) to push cows to the udder limits of milk production.

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins making them less available, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.  Calves fed pasteurized milk do poorly and many die before maturity.  ALL of these problems are greatly diminished by using UNPASTEURIZED milk from pasture fed cows.

Want more support information regarding Nutrition Myth #7, check out this video: The Raw Milk King

Nutrition Myth #6: Only drink low-fat milk.

low fat milkNutrition Myth #6:  When drinking milk, consume only that which is low in fat.  This will help lower cholesterol, which is a risk for heart disease.  TRUTH:  Glycosphingolipids, fats that protect against gastrointestinal infections, especially in the very young and the elderly, are found in WHOLE MILK.  Children who drink skim milk and thus don’t get the benefits of these fats have diarrhea at rates three to five times greater than children who drink whole milk.

The concern about cholesterol is unfounded.  The body makes cholesterol as needed to produce a variety of steroids that PROTECT against cancer, heart disease and mental illness.  It is also an antioxidant, which helps reduce inflammation.  Cholesterol is the precursor to the sex hormones, stress hormones, bile salts and vitamin D.  Breast milk is high in cholesterol because it is essential for growth and development of the brain and nervous system.  NO research has ever shown that cholesterol in natural foods causes heart disease.

Powdered skim milk is added to reduced fat milk (1% and 2% are the most popular) to give the watery mixture body and make it palatable.  Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries.  High temperature drying also creates large quantities of crosslinked proteins and nitrate compounds, which are potent carcinogens, as well as free glutamic acid, which is toxic to the nervous system.

Consumers have been duped into believing that low-fat and skim milk products are good for them.  Only by marketing low-fat and skim milk as a health food can the modern dairy industry get rid of its excess poor-quality milk from modern high production herds.  Butter fat 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 also is an excellent source of CLA (conjugated linoleic acid) that has strong anticancer properties.

What truly makes sense is to remove ALL reduced fat and skim milk from the store shelves and leaves ONLY whole milk.  Best of all is raw natural pasture fed cows’ milk – a tremendously healthy drink.

Want more support information regarding Nutrition Myth #6, check out this site: What is real milk?

Nutrition Myth #5: Red Meat increases Cancer & Heart Disease

red meatNutrition Myth #5: Consumption of red meat increases the risk of cancer, especially colon cancer; also, the saturated fat increases the risk of heart disease.  TRUTH: There have been NO research results correlating UNPROCESSED red meats with cancer or heart disease.

Studies claiming a correlation of red meat consumption with cancer do not stand up to careful scrutiny.  In many of these studies, saturated fats were combined with hydrogenated vegetable oils, known to be carcinogenic.  Actually, the pathway for colon cancer is well understood.  It involves high levels of omega-6 and hydrogenated fats, which in the presence of carcinogens and acted on by certain enzymes in the cells lining the colon lead to tumor formation.  This explains why colon cancer is prevalent where there are many carcinogens in the diet and where consumption of vegetable oils and sugar is high: but where sugar and vegetable oils are very low or absent and food is free of additives, meat eating is NOT associated with cancer.

Red meat forms an integral part of a healthy diet.  It is an excellent source of protein, minerals (especially iron and zinc), and B vitamins, especially B12.  Make an effort to purchase meat that has been pasture-raised; its’ fat will be rich in vitamin E and CLA, a substance that protects against cancer.  Most of these nutrients are in the fat, so be sure to eat the fat with your meat!  If your only choice is meat from the supermarket, red meat is still the best choice.  Of all the meats, beef and lamb are the cleanest.  Still, whenever possible, it is best to purchase USDA-certified organic meat.

Red meat in the category of processed meats should be avoided.  Such meats would be hot dogs, breakfast sausage, bacon, bologna, salami and chemically treated jerky’s.  These meats often contain preservatives that act as potential carcinogens.

Just remember that conventional wisdom will lead you away from red meat and its saturated fat. Yet, both are a protection from cancer and heart disease.  That’s correct, the TRUTH is red meat, along with its fat, from pasture-raised cattle is very healthy and an essential part of a healthy diet.  So. ENJOY with no guilt!

Want more support information regarding Nutrition Myth #5, check out this video: Jamie Oliver

Nutrition Myth #4: Only lean protein should be eaten.

lean chicken breastNutrition Myth #4: Only lean protein should be eaten.  Consume fewer animal products and substitute vegetable oils for animal fats.  TRUTH: Animal protein, along with its natural fat, is healthy and nutritious and helps reduce excess body fat, builds lean muscle, and generally promotes an overall healthy feeling.  Meat is a nutrient – rich energy source that supports brain development. However, these nutrient sources like vitamins A, D, K and B12 along with the iron, zinc and many other minerals require the saturated fat in order to be efficiently absorbed.

It’s criminal the way saturated animal fats have been demonized for the misdeeds of polyunsaturated fats, trans fats, and refined carbohydrates – foods that are still wreaking havoc with our health.  This has been well substantiated by ethical studies that have been independently funded.  Most studies promoted by the media, that conclude saturated fat is unhealthy, are funded by the food cartels or other bias sources.  These studies show glaring flaws when carefully examined.

For example, a study published in 2006 concluded saturated fats cause liver injury in rats.  On careful examination, what they used for saturated fat was lard oil.  The characterization of lard oil as saturated fat is wrong!  Lard oil (not solid lard) is mainly olein that is expressed from lard.  Olein is a glyceride (fat) of oleic acid, which is monounsaturated.  Thus, the diet described as high in saturated fat was actually high in monounsaturated fat.  This diet was 45% lard oil, 35% cornstarch and 20% casein (a milk protein often hard to digest.)  This diet cannot be considered normal.

It would be surprising if saturated fats caused liver problems in experiments like these because for 60 years, research has shown that saturated fats protect the liver.  For example, a study in the 2004 Journal of Nutrition found that saturated fat from beef tallow reduced alcoholic liver toxicity in rats whereas corn oil (a polyunsaturated oil) increased markers of liver toxicity.

So enjoy the fat on the meat and skin on the chicken.  If at all possible eat “certified organic” meat.  This comes from animals raised on grass or grain feed without antibiotics, hormones, genetic engineering, irradiation, sewage sludge or artificial ingredients.  It’s best if the animals are grass fed, as the omega-6 to omega-3 ratio will fall into the healthy ratio of about 2:1.  Fat and meat from these animals are free from toxins and very important for a healthy diet.  So ignore the lies being funded by the vegetable oil industry and embrace the healthy meat with its saturated fat.

Want more support information regarding Nutrition Myth #4, check out this video: Atkins Diet Misconceptions

Nutrition Myth #3: Polyunsaturated vegetable oils are a healthy substitute.

polyunsaturated vegetable oilNutrition Myth #3: Polyunsaturated vegetable oils are a healthy substitute for animal fats.  The dietary gurus tell us that polyunsaturated oils are good for us and that saturated fats cause cancer and heart disease.  TRUTH:  The best evidence indicates that our intake of polyunsaturates should not exceed 4% of the caloric total, with about 1.5% omega-3 and 2.5% omega-6.

Excess consumption of polyunsaturated oils has been shown to contribute to a large number of disease conditions including increased cancer and heart disease, immune system dysfunction, damage to the liver, reproductive organs and lungs, digestive disorders, depressed learning ability, impaired growth and weight gain.  At the same time, SATURATED FATS are a BENEFIT to all these disease conditions, but not to the profits of the vegetable oil industry.

One reason the polyunsaturated oils cause so many health problems is that they tend to become oxidized (rancid) when subjected to heat, oxygen and moisture in cooking, extraction and processing.  Rancid oils contain high concentrations of “free radicals” that are extremely reactive.  Free radical damage to the skin causes wrinkles and premature aging, free radical damage to the tissue and organs sets the stage for tumors, and free radical damage to the blood vessels initiates the buildup of plaque.  Is it any wonder that studies have shown a high correlation between cancer and heart disease with the consumption of polyunsaturated oils?  New evidence even links these free radicals with arthritis, Parkinson’s disease, Lou Gehrig’s disease, Alzheimer’s and cataracts.

Problems associated with polyunsaturated vegetable oils is further exacerbated by the fact that most of the oil is omega-6 with very little omega-3.  The omega-6 increases the INFLAMMATORY response throughout the body.  This increases the tendency to form blood clots, high blood pressure, irritation of the digestive tract, depresses immune function, increases sterility, cancer, heart disease and weight gain.

A number of researchers are concerned about the high omega-6 and low omega-3 ratios in the American diet.  Omega-3 is necessary for cell oxidation, for metabolizing important sulfur-containing amino acids and maintaining proper prostaglandin balance.  Deficiencies in omega-3 have been associated with asthma, heart disease and learning deficiencies.  Commercial vegetable oils contain very little omega-3 and large amounts of omega-6.

The demonization of saturated fats-which many people are trying to avoid-are NOT the cause of our modern diseases.  In fact, they play many important roles in the body’s chemistry.

The scientific evidence honestly evaluated shows saturated fats to be healthy and polyunsaturated oils to be unhealthy.  It’s time to break away from the false dictates funded by the powerful food cartels and embrace the truth from research independently funded.

Want more support information regarding Nutrition Myth #3, check out this video: Polyunsaturated Fatty Acids with Ray Peat

Nutrition Myth #2: Low fat diets are healthy.

low fat pastaNutrition Myth #2: Low fat diets are healthy.  Politically correct nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources.  The small amount of fat intake should come from vegetable sources.  TRUTH: Low fat eating requires the consumption of excess carbohydrates to obtain your daily energy requirements.  This leads to high insulin production, which kick-starts the cycle that eventually leads to heart disease.

New proponents of low fat eating say that reducing fat intake reduces blood cholesterol levels.  But, a reason for this is the liver makes cholesterol, which is needed to produce bile salts that help digest fat.  Since a low fat diet requires less bile salt, the genes will signal the liver to down-regulate cholesterol production.

The most well known advocate of the low fat diet was Nathan Pritikin.  He recommended fresh fruits, vegetables, whole grains and a maximum of 10% fat from vegetable oils.  Those who stayed on the Pritikin diet for any length of time developed a variety of health problems including low energy, difficulty in concentration, depression, weight gain and mineral deficiencies.  Pritikin, himself, committed suicide when he found his low fat diet did not help him recover from leukemia.

Then there is the massive Framingham Heart Study, involving two groups at 5 year intervals-those consuming little cholesterol and saturated fat and those consuming large amounts.  After 40 years, those on the high fat and cholesterol diet were healthier.

Here’s an interesting fact: before 1920 coronary heart disease was rare in America.  Clogged arteries were a medical rarity, and doctors saw NO need for the newly developed machine called the “electrocardiograph” (ECG).  During the next 40 years, however, the incidence of heart disease rose dramatically, so that by the 1950s heart disease was the leading cause of death among Americans.  Things have continued to get worse.  Today heart disease causes at least 40% of all U.S. deaths while 1 out of 3 people will get cancer.  Yet: animal fat in the American diet has significantly dropped, butter consumption plummeted from 18 lbs./yr. per person to 4 lbs.  However, during the same period the percentage of dietary vegetable oils in the form of margarine, shortening (Crisco) and refined oils increased about 400 % while the consumption of sugar and processed foods increased about 60%.

It doesn’t take a rocket scientist to realize what’s wrong when the facts are HONESTLY presented.  It’s all about MONEY!  That’s right, Politically Correct Nutrition singles out foods grown by independent producers-eggs and beef-but spares the powerful and highly profitable grain cartels, vegetable oil producers and the food processing industry; it gives lip service to the overwhelming evidence implicating sugar as a major cause of degenerative disease but spares the soft drink industry.  So enjoy your free-range meat, eggs and dairy and “stay tuned” for more MYTH BUSTERS.

Want more support information regarding Nutrition Myth #2, check out this video: Why Low-Fat, Low Calorie Diets are Stupid!

Nutrition Myth #1: Natural Saturated Fat Is A Villian.

Nutrition Myth #1: Natural saturated fat in our diet is a villain.  The conventional dictates say saturated fats in the diet are a heart risk factor.  They say to replace saturated fats (meat, lard, dairy) with polyunsaturated vegetable oils.  TRUTH:  Saturated fats are essential for a healthy heart; also, they are necessary for the brain, bones, liver, lungs, and kidneys and for necessary stiffness of cell membranes.  Let’s elaborate.

The BRAIN CELLS are nourished when you eat saturated fat.  When you don’t eat enough saturated fat, the chemistry of the brain can be compromised.  For instance, a study showed that rats given vegetable oils low in saturated fats and omega-3 fatty acids had more strokes and shorter life spans.

Proper BONE structure requires saturated fats.  A study showed that for calcium to be effectively incorporated into the structure of bone, at least 50% of dietary fats should be saturated.  With the focus on low saturated fat diets, its no wonder osteoporosis is on the increase.  Enjoying butter and coconut oil in your diet is HEALTHY.

LIVER problems have become more common as people have followed the dictates to lower dietary saturated fats.  Why?  It’s textbook biochemistry; saturated fats protect the liver from toxins. So, as people have shunned saturated fats in favor of polyunsaturated oils, liver problems have increased.

The LUNGS cannot work properly without adequate saturated fat in the diet.  This is because the fatty acids in the fluid that enables the lungs to function are normally 100% saturated.  When people consume a lot of hydrogenated fats and polyunsaturated vegetable oils in place of natural saturated fats, the lungs cannot work effectively.  Recent research has shown the replacement of these fats for natural saturated fat has contributed to the rising incidence of asthma.

Normal KIDNEY function, which is critical for managing blood pressure and filtering toxins from the body, requires omega-3 fatty acids, saturated fats and cholesterol all working synergistically together.  Substitution of polyunsaturated oils for saturated fats in rats’ diet resulted in injury to the kidneys as well as the brain.

Saturated fats maintain CELLULAR INTEGRITY throughout the body.  Ideally, every cell membrane is made up of about 50% saturated fat.  When we eat too much polyunsaturated oil and not enough saturated fat, our cells do not have the necessary “stiffness” or integrity to work properly.  That is, the lack of sufficient saturated fat causes the cell walls to become “floppy” and cannot work properly.

The HEARTS preferred food is saturated fat, which is why there is a concentration of saturated fat in the tissues surrounding the heart.  Saturated fatty acids in the diet lower a substance in the blood called Lp(a), which is a predictor of heart disease.  Furthermore, saturated fats help reduce c-Reactive Protein which is an indicator of inflammation.

It is clear that the villain is NOT saturated fats, but those who dictate to reduce it in the diet.  So eat butter, meat, eggs and coconut oil (all rich in saturated fat) and BE HEALTHY!!!

Want more support information regarding Nutrition Myth #1, check out this video: Eat Saturated Fat?