(NaturalNews) Milk from dairy cows contains the protein s-lactoglobulin (BLG) which is not present in human milk. As it is a major milk allergen, an attempt at decreasing BLG by genetically modifying cows has gained much attention recently. According to researchers in a recent study, “analysis of hormonally induced milk from [these calves] demonstrated absence of BLG and a concurrent increase of all casein milk proteins.” It is believed that if bred in sufficient numbers, this type of genetically modified cow could one day provide milk for allergic infants and adults.
When will the madness stop?
In what seems like an attempt to distract us from the true dangers of milk, popular media and scientific sources like the one above are focusing our attention on the rare condition of milk allergies in an attempt to justify genetically modifying cows. Yet, only four percent of people are allergic to cow’s milk and doctors claim that most babies eventually outgrow this allergy. It remains clear; however, that the complications of milk consumption continue well into adulthood. It is reported that nearly 50 percent of the world’s population is lactose intolerant after childhood and that symptoms include bloating, pain or cramps, gas, diarrhea, and vomiting. If someone feels ill after consuming a dairy product once, they probably do not have lactose intolerance. However, if symptoms persist after continued dairy consumption, then the likelihood toward lactose intolerance is much higher. Humans do not have the enzymes to properly digest milk proteins like BLG and casein, it is no wonder why most people suffer after drinking milk.
In addition to these deleterious effects of drinking cow’s milk, it is important to note that all of American milk is genetically contaminated by bovine growth hormone (rBGH) to increase production unless it is clearly labelled “NO rBGH.” Monsanto Co., the manufacturer of rBGH, has influenced U.S. product safety laws permitting the sale of unlabeled rBGH milk. rBGH increases the rates of 16 different harmful medical conditions in cows, and there is substantial scientific evidence that it may increase antibiotic resistance and cancer rates in humans. The product is already prohibited in Canada, Japan, Australia, New Zealand, and in the 27 countries of the European Union and the Codex Alimentarius, the U.N.’s main food safety body, concluded there was no consensus that it’s safe for human health.
Whether considering GMOs or undigestible proteins, the risks associated with drinking processed cow’s milk far outweigh any benefits that may be gained from consuming it. Years and billions of dollars have been spent to indoctrinate our nation into thinking that “milk does a body good” and that our main source of calcium should come from it. Yet, it is commonly recognized that the best sources of calcium are green, leafy vegetables like spinach, kale, okra, and collards. Culinarily speaking, cow’s milk can easily be substituted with coconut or almond milk; both of which provide a creamy texture and are usually quite tasty depending on the brand.
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About the author:
Eric is a peer-reviewed, published researcher. His work on heart disease and autism has been accepted internationally at various scientific conferences through organizations like the American Public Health Association and Australian-based Baker IDI Heart and Diabetes Institute. Visit his blog. Track his work on facebook. Read Eric’s other naturalnews.com articles.