isisaur’s BodyBlog

Milk is very bad for you It like putting fuel on the fire if you have cancer- It increases cancer growth. Also the milk industry is very cruel!!

Milk contains:

Lactose (sugar)

Lactose Intolerance
Lactose intolerance is common among many populations, affecting approximately 95 percent of Asian Americans, 74 percent of Native Americans, 70 percent of African Americans, 53 percent of Mexican Americans, and 15 percent of Caucasians.²⁴ Symptoms, which include gastrointestinal distress, diarrhea, and flatulence, occur because these individuals do not have the enzyme lactase that digests the milk sugar lactose. For those who can digest lactose, its breakdown products are two simple sugars: glucose and galactose. Nursing children have active enzymes that break down galactose. As we age, many of us lose much of this capacity.²⁵ Additionally, along with unwanted symptoms, milk-drinkers also put themselves at risk for development of other chronic diseases and ailments.

Lactose, a milk sugar, is made up of two other sugars, glucose and galactose. (Galactose has been identified as a causative factor in heart disease and cataracts). Most adults “lack” the enzyme, lactase, to break down lactose. Instead, lactose is broken down by bacteria in the lower intestines. Bacteria gotta eat too, right? Problem is, after bacteria dine, their own body wastes combine with those sugars to ferment into gas and toxins causing bloating and cramps. “An estimated 50 million Americans experience intestinal discomfort after consuming dairy products. Symptoms include bloating, stomach pain, cramps, gas, or diarrhea.”

Casein (protein) CASEIN is a tenacious glue. Eighty-seven percent of milk is water. 

Four percent of the remaining thirteen percent is CASEIN.  The furniture in your home is held together by this powerful glue. So too is the label affixed to a bottle of beer. 

Fat

Doctors and dieticians have long known that high-fat foods like dairy products contribute to obesity for a variety of reasons. First, fat is calorically dense. Gram for gram, fat has more than twice the calories of carbohydrates. That bowl of ice cream has far more calories than an equal amount of grains, beans, fruits, or vegetables. Second, our bodies store fat more readily than carbohydrates. Carbohydrates are fuel and are burned up easily. Fat, on the other hand, turns into fat and makes those who eat it fat. Also, fat doesn’t fill us up as carbohydrates do, especially complex carbohydrates and fiber. Dairy products, which contain no fiber or complex carbohydrates at all, are about as high-fat as they come: A glass of milk is 49 percent fat; Swiss and cheddar cheeses are more than 65 percent fat; ice cream and yogurt are almost 50 percent fat; even “low-fat” milk and “nonfat” cottage cheese, which many consumers mistakenly believe to be fat-free, are more than 20 percent fat . The dairy industry tries to deceive us-labeling milk “2 percent,” when, in fact, more than 30 percent of that milk’s calories come from fat, or labeling cottage cheese “non fat,” when one-fifth of its calories come from fat!

PUS, Blood, fecal matter, scabs

One cup of cow’s milk cannot legally contain more than 50 million pus cells. That’s 200 million pus cells per liter. Pus in milk? A dairy cow filters ten-thousand quarts of blood through her udder each day and uses dead white blood cells (somatic cells) to manufacture milk. These dead cells are pus cells. Dairy scientists are aware that when one quart of milk is tainted with 400 million or more pus cells, some 35% of the milking cows in the herd are infected with mastitis. Infected udders discharge mucus, bacteria and blood into the milk that you and your children drink.

High cholesterol

Bovine growth hormone (BGH), a synthetic hormone used to boost milk production in cows across the United States, has been linked to cancer in humans. BGH, is  approved in the U.S., it is illegal in Canada, Australia, and the entire European Union,

growth hormone (rbGH) a Monsanto genetically engineered bovine growth hormone

Allergies and Mucus

If your kids suffer from chronic runny noses and sore throats, it might be time to dump the dairy. According to the American Academy of Allergy, Asthma and Immunology, cow’s milk is the number one-cause of food allergies in children. According to the former director of pediatrics at Johns Hopkins University, Dr. Frank Oski, there is evidence to indicate that up to half of U.S. children have some allergic reaction to milk. For these kids (and for adults who are allergic to dairy foods), milk is a mucus maker and can lead to persistent problems such as chronic coughs and sinus infections, asthma, and ear infections.

More and more physicians and dietitians realize that removing dairy products from the diet can be the solution to many childhood illnesses such as runny noses, constipation, colic, ear infections, and gas—and the list goes on.

See for yourself:

According to a report published by the American Academy of Allergy and Immunology Committee on Adverse Reactions to Food (part of the National Institutes of Health), the allergies of up to one third of children tested cleared after milk was removed from their diet.

Dr. Benjamin Spock, author of the world-famous book Baby and Child Care, wrote in 1998, “Cow’s milk is not recommended for a child when he is sick—or when he is well, for that matter. Dairy products may cause more mucus complications and cause more discomfort with upper respiratory infections.”

Cancer
Prostate and breast cancers have been linked to consumption of dairy products, presumably related to increases in a compound called insulin-like growth factor (IGF-I).¹⁵ IGF-I is found in cow’s milk and has been shown to occur in increased levels in the blood of individuals consuming dairy products on a regular basis.¹⁶ Other nutrients that increase IGF-I are also found in cow’s milk.

Case-control studies in diverse populations have shown a strong and consistent association between serum IGF-I concentrations and prostate cancer risk.¹⁷ One study showed that men who had the highest levels of IGF-I had more than four times the risk of prostate cancer compared with those who had the lowest levels.¹⁸ Other findings show that prostate cancer risk was elevated with increased consumption of low-fat milk, suggesting that too much dairy calcium could be a potential threat to prostate health.^19,20

Ovarian cancer may also be related to the consumption of dairy products. The milk sugar lactose is broken down in the body into another sugar, galactose. Research suggests that the dairy sugar galactose might be toxic to ovarian cells.²¹ In a study conducted in Sweden, consumption of lactose and dairy products was positively linked to ovarian cancer.²² A similar study, the Iowa Women’s Health Study, found that women who consumed more than one glass of milk per day had a 73 percent greater chance of ovarian cancer than women who drank less than one glass per day.²

And it supporting a cruel industry

Dairy Cows

Traditional small dairies, located primarily in the northeast and midwest are going out of business. They are being replaced by intensive ‘dry lot’ dairies which are typically located in the southwest.

With genetic manipulation and intensive production technologies, it is common for modern dairy cows to produce 100 pounds of milk a day — ten times more than they would produce in nature. The cows’ bodies are under constant stress and they are at risk for numerous health problems.

A cow eating a normal grass diet could not produce milk at the abnormal levels expected on modern dairies, and so today’s dairy cows must be given high energy feeds. The unnaturally rich diet causes metabolic disorders including ketosis, which can be fatal, and laminitis, which causes lameness.

Another dairy industry disease caused by intensive milk production is “Milk Fever”. This ailment is caused by calcium deficiency, and it occurs when milk secretion uses calcium faster than it can be replenished in the blood.

Although the dairy industry is familiar with the cows’ health problems and suffering associated with intensive milk production, it continues to subject cows to even worse abuses in the name of increased profit. Bovine Growth Hormone (BGH), a synthetic hormone, is now being injected into cows to get them to produce even more milk. Besides adversely affecting the cows’ health, BGH also increases birth defects in their calves.

Veal Calves

Veal is a by-product of the dairy industry. In order for dairy cows to produce milk, they must be impregnated and give birth. Half of the calves born are female, and they are used to replace older cows in the milking herd.

The other half are male, and because they are of no use to the dairy industry, most are used for beef or veal.

Within moments of birth, male calves born on dairies are taken away from their mothers and loaded onto trucks. Many are sold through auction rings where they are subjected to transportation and handling stresses. The fragile animals are shocked and kicked, and when they can no longer walk, they are dragged by their legs or even their ears.

Published scientific research indicates that calves confined in crates experience “chronic stress” and require approximately five times more medication than calves living in more spacious conditions. It is not surprising then, that veal is among the most likely meat to contain illegal drug residues which pose a threat to human health.

Researchers have also reported that calves confined in crates exhibit abnormal coping behaviors associated with frustration. These include head tossing, head shaking, kicking, scratching, and stereotypical chewing behavior. Confined calves also experience leg and joint disorders and an impaired ability to walk.

In addition to restricting the animals’ movement, veal producers severely limit what their animals can eat. The calves are fed an all liquid milk-substitute which is purposely deficient in iron and fiber. It is intended to produce borderline anemia and the pale colored flesh fancied by ‘gourmets’. At approximately sixteen weeks of age, these weak animals are slaughtered and marketed as “white” veal (also known as “fancy”, “milk-fed”, “special fed”, and “formula fed” veal). Besides the expensive veal which comes from calves who are kept in small wooden crates, “bob” veal is the flesh of calves who may be slaughtered at just a few hours or days old. While these calves are spared intensive confinement, they are still subjected to inhumane transport, handling, and slaughter, and many die before reaching the slaughterhouse.

Have some … pus with your cookies? If you down a glass of cow’s milk, you will. It may be white, but researchers say that every cupful contains somatic cells, i.e., pus.

The dairy industry knows that there is a problem with pus in milk. Accordingly, it has developed a system known as the “somatic cell count” to measure the amount of pus in milk. The somatic cell count is the standard used to gauge milk quality. The higher the somatic cell count, the more pus in the milk.

Any milk with a somatic cell count of higher than 200 million per liter should not enter the human food supply, according to the dairy industry. Therefore, anyone living in a state where the somatic cell count is higher than 200 million shouldn’t be drinking milk. There’s only one problem—every state but Hawaii is producing milk with pus levels so high that it shouldn’t enter the human food supply! At the bottom of this page, you can see how high the pus levels in your state’s milk are. Even the national average, at 322 million, is well above the industry’s limit.

One culprit causing the hundreds of millions of pus cells in every liter of milk may be “bovine growth hormone,” the Monsanto chemical company’s growth hormone marketed as Posilac. Posilac is now widely used by dairy farmers to increase the amount of milk that their already overburdened cows produce. Because cows are not built to produce this much milk, they are prone to a painful udder infection called mastitis. When they are milked, pus and bacteria from the infection flow right along with the milk. The journal Nature reported that Posilac increases somatic cells—pus—in the milk by a whopping 19 percent! Researchers estimate that an ordinary glass of milk contains between one and seven drops of pus. This isn’t just disgusting—it can also be dangerous. Pus can contain paratuberculosis bacteria, which are believed to cause Crohn’s disease in human beings.

Dairy farmers try to control the rampant mastitis with large doses of antibiotics—but these antibiotics also wind up in the milk. Children are particularly vulnerable to the effects of too many antibiotics, which researchers believe can inhibit the development of the immune system.

Dairy farmers don’t tell consumers that every glass of milk is contaminated with pus, bacteria, and perhaps with paratuberculosis. The only way to avoid drinking pus is to avoid cow’s milk.

Check out : www.Notmilk.com

Watch this documentary

http://quest.tv/pages/episode.php?eid=228

“Our task must be to free ourselves…by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.” “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.” —Albert Einstein

THE NEW FOUR FOOD GROUPS

WHOLE GRAINS
5 or more servings a day
This group includes bread, rice, pasta, hot or cold cereal. corn, millet, barley, buglar, buckwheat groats, and tortillas. Build each of your meals around a hearty grain dish — grains are rich in fiber and other complex carbohydrates, as well as protein, B vitamins, and zinc Serving size: 1/2 cup hot cereal, 1 ounce dry cereal, 1 slice bread

FRUIT
3 or more servings a day
Fruits are rich in fiber, vitamin C, and beta carotene. Be sure to include at least one serving each day of fruits that are high in vitamin C — citrus fruits, melons, and strawberries are all good choices. Choose whole fruit over fruit juices, which do not contain very much fiber. Serving size: 1 medium piece of fruit, 1/2 cup cooked fruit, 4 ounces juice. 
 
LEGUMES
2 or more servings a day
Legumes — which is another name for beans, peas, and lentils — are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Serving size: 1/2 cup cooked beans, 4 ounces tofu or tempeh, 8 ounces soy milk. 
 
VEGETABLES
3 or more servings a day
Vegetables are packed with nutrients; they provide vitamin C, beta carotene, riboflavin, iron, calcium, fiber, and other nutrients. Dark green, leafy vegetables such as broccoli, collards, kale, mustard and turnip greens, chicory, or bok choy are especially good sources of these nutrients. Dark yellow and orange vegetables such as carrots, winter squash, sweet potatoes, and pumpkin provide extra beta-carotene. Include generous portions of a variety of vegetables in your diet. Serving size: 1 cup raw vegetables, 1/2 cup cooked vegetables.

• 1-Carbohydrates
• 2- Fats
• 3- Protein
• 4- Vitamins
• 5- Minerals
• 6- Water

Carbohydrates and  Fats  are energy calories. It is easy for a Vegan person to get enough each  day found in natural  sugars, starches, and  vegetable Oils (olive oil). It is abundant in grains, vegetables, nuts, cooking, fruits,ect.. Proteins are the building block for making muscles, blood, hormones, hair, fingernails, immune antibodies. The building blocks are called amino acid. they are found in Vegan foods such as grains, legumes, green vegetables, nuts and seeds. There are two families of vitamins, that dissolve in water and those that dissolve in oil. The water soluble vitamins- which are not stored in the body, and so they must be consumed everyday. (vitamin C, B, Folic Acid)  They are found in green leafy vegetables as well as in citrus fruits and nutritional yeast. The oil soluble vitamins- which are stored in the liver, so they need to be consumed only a few times a week (vitamin A, E). They are found in yellow Veggies, like carrots, squash, sweet potatoes, melons, kale, and broccoli. Minerals like potassium, sodium,  iron,  zinc, selenium, calcium, and iodine  are requirements for the body. They can be found in green leafy veggies, grains, mushrooms, nutritional yeast, and sea veggies (nori, kelp, dulse). Water is essential  for body function. Which you can find in pure water, fruit, fruit juices, veggie juices,  watery fruits, vegetable soups and salads.
Protein: Is found in Grains- Legumes- Greens- Nuts & Seeds
Calcium: Is found in Greens (broccoli, collards, kale,romaine lettuce, celery)- Legumes- Seeds & Nuts (especially sesame). One cup of cooked collards or broccoli contains as much usable calcium as a 6oz. glass of milk.
Iron:  Is found in Raisins- Greens- Whole Grains- Nuts- Seeds- Legumes- Molasses- Dried Fruit.
Vitamin  C:  is  found in Broccoli- Turnip Greens-  Brussels Sprouts- Potatoes- Sweet Potatoes- Peppers- Tomatoes- Cabbage- Citrus Fruit.
Zinc: Is found in Whole Grains- Green Leafy Veggies- Mushrooms- Nuts- Seeds- Legumes- Tofu- Miso- Wheat germ- Nutritional Yeast-.
Vitamin B-12: Is found abundant in Healthy soil, If you have an Organic Garden eating Vegetables will be covered with  B-12. Other sources are fortified Soy milks- Soy Based Un-meats- Nutritional Yeast- Vegan B-12 Supplements-
Vitamin D: Is not really a vitamin, but is actually a hormone made with our own bodies. We make this when Sunlight activates a fatty substance called ergosterol. This is transformed into vitamin D and flows into the blood, muscles and bones. 15 min a day in the Sun is all we need.
Folic Acid: Is found in Dark Greens- Leafy Veggies- Nutritional Yeast- Dates.

The Building Blocks of Life

Protein is an important nutrient required for the building, maintenance,                 and repair of tissues in the body. Amino acids, the building blocks                 of protein, can be synthesized by the body or ingested from food.                 There are 20 different amino acids in the food we eat, but our body                 can only make 11 of them. The 9 essential amino acids, which cannot                 be produced by the body, must be obtained from the diet. A variety                 of grains, legumes, and vegetables can also provide all of the essential                 amino acids our bodies require. It was once thought that various                 plant foods had to be eaten together to get their full protein value,                 otherwise known as protein combining or protein complementing. We                 now know that intentional combining is not necessary to obtain all                 of the essential amino acids.¹ As long                 as the diet contains a variety of grains, legumes, and vegetables,                 protein needs are easily met.

Protein Requirements

With the traditional Western diet, the average American consumes                 about double the protein her or his body needs. Additionally, the                 main sources of protein consumed tend to be animal products, which                 are also high in fat and saturated fat. Most individuals are surprised                 to learn that protein needs are actually much less than what they                 have been consuming. The Recommended Dietary Allowance (RDA) for                 protein for the average, sedentary adult is only 0.8 grams per kilogram                 of body weight.²

To find out your average individual need, simply perform the following                 calculation:

Body weight (in pounds) X 0.36 = recommended protein                 intake (in grams)

However, even this value has a large margin of safety, and the                 body’s true need is even lower for most people. Protein needs                 are increased for women who are pregnant or breastfeeding. In addition,                 needs are also higher for very active persons. As these groups require                 additional calories, increased protein needs can easily be met through                 larger intake of food consumed daily. Extra serving of legumes,                 tofu, meat substitutes, or other high protein sources can help meet                 needs that go beyond the current RDA.

The Problems with High-Protein Diets

Osteoporosis. High protein intake                 is known to encourage urinary calcium losses and has been shown                 to increase risk of fracture in research studies.^6,7                 Plant-based diets, which provide adequate protein, can help protect                 against osteoporosis. Calcium-rich plant foods include leafy green                 vegetables, beans, and some nuts and seeds as well as fortified                 fruit juices, cereals, and non-dairy milks.

Kale Chips

Ingredients:
2 bunches kale
2 T. olive oil
1/4 t. garlic powder
1/4 t. chili powder or chipotle powder
4 T. Nutritional yeast
1/4 t. cumin
1/4 t. salt
1/4 t. onion powder

Directions:

1. Preheat oven to 350º F (about 175º C).
2. Wash and thoroughly dry kale (a salad spinner works well for this).
3. Tear kale into large pieces, discarding stems - toss them or save them for soup.
4. Spread kale onto cookie sheets (saladmaster cookie sheet preferred-bcuz doesn’t stick)
5. Sprinkle or spray kale lightly with olive oil. Sprinkle with spice mixture.
6. Bake kale for 9-12 minutes, or until crispy but not burnt.

For cheesy chips use this mixture:
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
2 t. agave (optional-I don’t add, I like them more salty + savory)
1 T. nutritional yeast
1/2 t. himalayan pink crystal salt (use more or less to taste)
Preparation:

Put coating ingredients in Vitamix or blender. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on cookie sheets (don’t worry about flattening them, they’re better bunched up) and cook for 15 - 20 mins.

 Tamari Kale Tofu with Lime Quinoa

INGREDIENTS
1 Block Organic Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa*
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water

Cooked Kale 
1 Bunch of Kale or Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions
Thinly slice the kale  (you will place into the 3 qt pan when you reduce down to low after the clicking occurs.)
Combine all the ingredients for the quinoa in the 3 qt pan. Bring to a simmer then cover, when the clicking occurs reduce heat to low and add the sliced Kale. Total Cooking time 20 minutes, then turn off heat. Do not open lid. Let steam for 5 minutes before serving.

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. 
Preheat 11 inch skillet or the square griddle 
Lightly oil- to make the tofu a bit crispy. Place the tofu on and cook until golden on both sides. Add Sauce and serve with Quinoa Limes and mint leaves.
 

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