Adult Americans would react with repugnance when faced with the suggestion of drinking human breast milk, How about milk from man's best friends, his cats and dogs? Instinctively, one knows that there are substances in milk which are intended for the young of each specific species.
Yet, we continue to drink milk from cows. That practice has been made acceptable. We drink a tall glass of milk, unaware that we also are consuming powerful growth hormones, enormous quantities of dietary cholesterol, fat, allergenic proteins, insecticides, antibiotics, viruses, and bacteria...."
- Robert Cohen, author of "Milk A to Z"
Do you or your children suffer from any number of unpleasant conditions ranging from excess mucous and post-nasal drip, to chronic colds and flu, recurring ear infections, bed-wetting, adult incontinence, gastric upset, diabetes, arthritis, acne, skin disorders, crohn's disease, tuberculosis, constipation and/or diarrhea, heart disease, osteoporosis, allergies...?? and the list goes on... There is much evidence that points to cow's milk as a MAJOR contributing factor in most chronic and degenerative conditions - conditions which are sharply on the rise but were almost unheard of prior to the industrialization of agriculture and massive increases in the amounts of pollutants we ingest from our diets.
"But," you say, "my parents drank milk and their parents drank milk, and everything I see on TV and read in magazines tells me that it's healthy and necessary for a balanced diet!!"
Thinking back... how many of your relatives succumbed to a chronic disease?... or were plagued with chronic conditions throughout most of their lifetime? Chances are... those who drank milk straight from the cow (non-homogenized and non-pasteurized) were 'healthy as a horse', provided that the cow grazed on non-chemically treated grasses in an organic field. The modern problems with milk consumption started when agricultural farmers, including dairy farmers, turned to chemical fertilizers and hormones and antibiotics, all of which pollute the animals, their by-products (milk & meat) and ultimately 'us'.
Not knowing where to turn, you ask...
- What can I use to replace milk?
- What will I put in my coffee?
- What will the kids put on their cereal?
- How can I make delicious creamy soups without milk?
- And most importantly, how will we get our daily dietary requirement of CALCIUM?
In recent months, you've probably read many conflicting references about the health benefits of soy, some warnings about certain soy products, as well as comparisons of soy milk to cow's milk. But in the end, what matters is YOUR health and the health of your children. We hope, in this newsletter, to dispel some of the myths, and put you and your children on a road to better health.
Soy Milk vs. Cow's Milk
Let’s compare 100-gram portions (3.5 ounces) of soymilk vs. cow’s milk:
Cow’s milk has 61 calories. Soymilk has 33 calories.
Cow’s milk contains 3.34 grams of fat. Soymilk contains 1.91 grams of fat.
Cow’s milk has 14 milligrams of cholesterol and no dietary fiber. Soymilk contains 1.3 grams of fiber and has zero cholesterol.
Cow’s milk contains a full range of amino acids. Soymilk also contains a full range of amino acids. Both contain plenty of protein. Cow’s milk actually has one- half gram more protein than the 100-gram portion of soymilk.
As for the nine essential amino acids in protein necessary for sustaining life, cow’s milk and soy milk contain nearly identical amounts, but cow’s milk does win this one by a whisker, containing a mere one-fifth of a gram more essential amino acids than the soy. That may be a hollow victory for milk lovers because one of the nine essential amino acids is methionine. Cow’s milk contains more than twice as much methionine as does soymilk. The center atom of methionine is sulfur. Too much animal protein creates an acid condition in the blood which the body must neutralize by taking calcium from the bones. Nations eating the most animal protein have the highest rates of osteoporosis. More on that: http://www.notmilk.com/o.html
Soymilk contains greater amounts of other amino acids including arginine, alanine, aspartic acid, and glycine. Arginine slows the growth of cancers by strengthening the immune system. Alanine aids in the metabolism of sugars. Aspartic acid increases stamina and plays a vital role in metabolism, acting as an anti-oxidant. Glycine is necessary for brain and nervous system functioning and muscle/energy metabolism.
When milk is pasteurized, Vitamins A, C, and D are destroyed. The same can be said for those vitamins when soymilk is manufactured.
Soymilk does contain more than four times the amount of thiamin (Vitamin B-1) and nearly twice the amount of niacin (Vitamin B-3) as does cow's milk. Soymilk also contains more magnesium, copper, and manganese than does cow’s milk.
In order to absorb calcium, one needs magnesium. Copper also aids in bone formation. One early sign of osteoporosis is a deficiency in copper. Soymilk contains twelve times the amount of copper as does cow’s milk.
Soymilk also contains 42 times the amount of manganese as does cow’s milk. Manganese is also needed for bone formation. People with anemia rely upon manganese for iron storage. Trace amounts of manganese are essential for neural transmissions, protein metabolism, and many other body functions. For more of a soy perspective, read the comments of John Robbins: http://www.notmilk.com/robbins/robbins.html
Written by:
Robert Cohen author of: "MILK - The Deadly Poison"
Executive Director, Dairy Education Board
Can Soy Milk be Hazardous to Your Health?
The answer is a resounding YES... UNLESS you make your own soy milk from organic soy beans.When considering soymilk, food expert John Robbins, author of the best selling book, 'Diet For a New America' writes: "I prefer the brands made with whole soybeans, and avoid those made with soy protein or soymilk powder."
Robbins explains: "Advances in food technology have made it possible to isolate soy proteins, isoflavones, and other substances found in the bean, and add them to all kinds of foods where they've never been before."
Robbins is right about that. The process by which soy proteins are extracted from the whole bean often requires dangerous chemicals, and hazardous substances can find their way into factory-produced soymilk.
Soy-basher Sally Fallon agrees that "processed" soy products are dangerous. She writes: "Soy also contains a human carcinogen called 3-MCPD. The substance is created during the manufacture of soy sauce and hydrolyzed vegetable protein (HVP). It is also present in soy sausages and other imitation foods."
Foods made in factories that you end up putting into your bodies as fuel sometimes contain added substances that do not do your body any good. In the name of health, some manufacturers intentionally add these dangerous substances, and spend millions of dollars to advertise their benefit. Some soymilk manufacturers isolate soy proteins by extracting the "goodness" with petro-chemical solvents.
But, by making your own soy milk from organic soy beans, you avoid any unnecessary (and unknown) factory processing that may actually cause you harm. Make your own soymilk with soybeans and water, and you control your product. Buy the factory-made version and you end up drinking an unknown product containing emulsifiers, preservatives, flavor enhancers, additives, and artificial whiteners. Furthermore, in the "processing", much of the beneficial fiber and protein is strained out of nature's original goodness contained only in the whole soy bean.
Ensure the quality of what your family is drinking.
http://www.thewolfeclinic.com/newsletter/newsletter0204.html
No comments:
Post a Comment