The milk industry has created several reasons why we need our daily dose of milk. We’ve heard some of these for so many years now that they have become part of our thinking. It’s time to examine the myths, lies and propaganda about cow’s milk.

1. Cow’s milk is pasteurized to make it safer.

Milk is pasteurized at over 170 degrees. All of the enzymes and anything of value in the milk are killed at 130 degrees. So, it’s fortified, value has to be added back in. What pasteurization really did for the business was give milk a longer shelf life. But beware. Raw milk sours when it goes bad, so you know it immediately. With pasteurized milk you can’t tell when it has started to spoil. It’s already rancid long before the bad odor develops.

2. Cow’s milk is a good substitute for mother’s breast milk.

A new born calf weighs around 90 pounds and in two years it will weigh 2000 pounds. A human infant is born at 6 to 8 pounds and it takes 18 years to reach 100 to 200 pounds. I say let nature be your guide. The structure of the milk for each species is designed to meet the specific needs of that species. Humans do not need to put on weight as fast as cows. The high fat and cholesterol content of cow’s milk should be on everyone’s list of things to avoid. As I’m writing this, I see the dairy industry is running commercials encouraging the use of milk as part of a weight loss program. What an advertising spin!

3. Our children need milk to make them strong and healthy.

Humans are the only species on this planet that refuse to wean their young. Again, we’ve set ourselves above nature. How wise is this? Studies are showing that dairy products are the leading cause of allergies. (1) (2) Since cow’s milk causes a build up of mucus in our bodies, dairy can be linked as a primary cause for runny noses, colds, ear infections, bronchitis, sinusitis, asthma, and even hay fever.

4. Milk is essential for good teeth.

This is still being touted today even though it was brought into great question back in the 1960s. A study was done using rats because their tooth decay process is biologically identical to human teeth. The end result was that the group fed pasteurized milk got twice as many cavities as the group on the sugar-fed diet. (3)

5. We need milk and dairy products for protein.

The protein component in cow’s milk is casein. This substance is so thick and coarse that it’s used to make some of the strongest wood glues you can buy. Cow’s milk contains 300 times more casein than human milk. But then, cows also have four stomachs for digestion. Human bodies lack the digestive ability to break down the casein protein. So what can we do? What has nature given us? Protein is built from amino acids. Every amino acid needed to build human protein can be found in fruits and vegetables.

6. Milk builds strong bones. We need it to fight osteoporosis.

In reality, dairy products are the number one cause of osteoporosis. Yes, other contributors are tobacco, alcohol, caffeine, soft drinks, salt, antacids, and lack of exercise, but the major cause is dairy products. And yes, cow’s milk does have calcium, but it also has casein protein, which is impossible for our digestive systems to handle, so we end up with excess. Amino acids try to break down the casein protein. It gets metabolized in the liver, and travels through the kidneys. If that excess protein would just leave our bodies via the urine, I suppose all would be well, but it doesn’t do that. Clinging to it on its way out are large amounts of minerals, among them being calcium. Here’s the catch; the more animal protein you consume, the more calcium you lose. Osteoporosis has been studied worldwide and the correlation holds true that countries with higher consumption of dairy products also have higher reports of osteoporosis.

7. We need milk and dairy for calcium.

Well, number six blew this out of the water. So where do we get our calcium? Calcium is in the soil. Plants absorb it and make it part of their structure. Animals eat the plants. Their bodies absorb the calcium. Cows don’t drink milk for their calcium, they eat plant life. So should we. Fruits, vegetables, raw nuts, grains, seeds and beans all have calcium in them.

8. Pregnant woman need to drink more milk.

Actually, the more cow’s milk a pregnant woman drinks, the more likely the infant will need that suction tube hospitals always have on hand. It sucks out the thick mucus from the baby’s nose and throat at delivery so it can breathe. It’s called “muco-protein” and mothers-to-be may want to learn more about this. Remember, your unborn is eating what you’re eating. The high mucus content of milk passes into your baby. You may want to consider cutting back on dairy products during pregnancy and look at other calcium and protein alternatives.

9. Breast feeding mothers need to drink more milk.

Have you ever heard of a cow drinking milk so that it has better and more nutritious milk for its calf? No adult mammal on this planet drinks milk except for the human. For some reason we’ve put ourselves above the laws of nature. If we look at nature we’ll find the plant life foods to make nutritious breast milk for our species’ young.

10. Milk helps coat the stomach and ease the pain of ulcers.

This idea has been passed down through the last few generations and seems to still be floating around. Dairy products are acid-forming foods. Milk will aggravate an ulcer. You’ll want to talk to your doctor for help in dealing with an ulcer.

If milk is a major part of your life style and you are looking for an alternative, you should consider soymilk. It’s high in calcium and its protein is easy to digest.

(1) Tommori, J., and Pal Osvath, Hajnalka Marton, and Helga Lehotzky. “Study of the Frequency of Cow’s Milk Sensitivity in the Families of Milk-Allergic and Asthmatic Children.” Acta Allergol, Vol.28, July 1973, p.107.

(2) Bahna, Sami L., M.D. Allergies to Milk. New York: Grune & Stratton, 1980.

(3) Southern California Dental Association Journal, Vol. 31, No.9, Sept. 1963. Author Resource:- Dee Overly is an artist who discovered the health benefits of soy milk and now sells a
Soymilk Maker at www.SoymilkCrossroads.com. Article From New Ezine Articles

Welcome to the world of healing teas. Regular tea, a refreshing stimulant, only two calories per cup, is the world’s most popular non-alcoholic healthy drink. Tea glorifies us with many different flavors, scents and colours; the colours are determined by the length of exposure to oxidation.

A great amount of tea is produced in Asia, while it is actually grown in India, Sri Lanka, China, Japan, and Indonesia. Tea is a member of the camellia sinensis family. The best quality teas are grown in the high altitudes and the finest leaves are plucked from the youngest shoots and unopened leaf buds. These buds contain the highest levels of phenols, enzymes and caffeine.

The manner in which fresh tea leaves are processed includes the length of time the leaves are exposed to the oxidation process; it is that which will determine the colour and the flavor of the tea.

There are three main types of tea leaves; black Indian tea produced by drying and fermenting the leaves; thereby converting the flavorless colourless leaves into a pigmented astringent tannin. Researchers believe due to bioflavonoids, plant pigments have been linked to the protection agents that prevent heart attacks, by the reduction of the ability of blood platelets to clot. Antioxidant properties of tea also block damage caused to the arteries by free radicals released when the body consumes oxygen lack tea, researchers have found that by drinking five cups a day, reduced the incidence of stroke by 70% in men.

Green (Japanese) Tea was flavored by the Asians, and is not fermented, but dried and produces a green leaf. It is lighter in color and the tannins are the chemicals in green tea which bind surface proteins in our mouths to produce a tightening effect thereby incapacitating plaque forming bacteria. It aids in digestion of oily substances and is thought to normalize metabolism. It also contains a natural fluoride which prevents tooth decay. Researchers feel this is similar to an antiseptic effect.

Recently, researcher Iman Hakim, a professor at Arizona Cancer Center suggested the compounds in green tea positively affect genes involved in cancer susceptibility and DNA repair. Green tea has been recommended highly for the prevention of colon cancer and prostate cancer.

Tea researchers have only been interested in the effects of tea for the last 30 years and point to a 5,000 year track record of the attributes of green tea; they say that at the very least, green tea cannot hurt you, and most likely is beneficial to our bodies.

Dr. Hakim says the ongoing trials of smokers with COPD, Chronic Obstructive Pulmonary disease, have found a significant improvement in the levels of HDL and LDL in cholesterol testing, to those given green tea and those given a placebo.

John Fox, professor of Neuroscience, biology and Psychology, in New York, USA held a symposium where participants were given 10 cups of tea each, and the other group a placebo. Those given the tea had a notable increase in the ability to focus better on given tasks. The active ingredient in this case in green tea is theanine, an amino acid.

The third main tea produced is oolong tea which stems from a combination of black tea and green tea. The actual brand names of oolong tea may contain as many as 20 different types of tea. I have purchased such teas many times, and they are truly exotic in blend and flavor. At this stage of tea drinking, one must purchase a tea steeper, which is relatively small, oval in shape, and holds the tea leaves in when you place it in a cup, this the process of “steeping” the tea is taking place. Remove when the dark colour appears.

Naturally occurring theophyllines in teas have proven to assist people with asthma. These theophyllines have been developed in the use of drugs and inhalers to treat asthma and other constrictive lung disorders.

Dandelion tea is an effective diuretic which stimulates and cleanses the liver. It has also been used to sip for bloating and constipation. You may wish to add sugar to the tea to sweeten the bitter taste of dandelion tea.

Chamomile tea is recommended by many naturopaths to take before bed time to help with insomnia and in low doses, it may relieve anxiety. Chamomile tea is a light coloured tea.

Ginger Tea is a spicy brew, and my favorite; it has long been used for gastrointestinal distress, including nausea and vomiting. Ginger tea is so tasty with a little honey and milk. Of course, ginger, being a very popular spice, is used in many variations of teas, which definitely would be a healthy recipe for healthy living.

Licorice tea is bold, aromatic and is known to fight off stress and fatigue. In ancient civilizations, it was thought to be a potent aphrodisiac. So, if you want to feel sexy, try drinking licorice tea. Good luck with the results.

Peppermint tea sweetens your breath with its pungent concoction, leaving your mouth fresh for a kiss! Peppermint has long been known to ‘tame the tummy’.

Rooibos tea is a caffeine free South African tea, low in tannin levels, and rich in mineral content, which promotes healthy skin, teeth and bones. Apparently, rooibos tea has antioxidant properties and is reputed to be anti-ageing, which I am certain would be appealing to most of us for healthy living.

If sales are any indication of use of teas, last year was the 15th consecutive year consumers in America have bought more tea than ever before. On any given day, about one half of the population drinks tea. In 2006, US consumed 2.25 billion gallons, of which 83% was black tea, 16% green tea, and 85% iced tea.

It is very obvious to me there are numerous healthy benefits to consuming teas and it is quite clear that tea drinkers need not worry about toxicity as according to studies shown in 2008, as Author Beverly Sills says, there are no published records concerning toxicity. It was also noted that tea has less caffeine than coffee.

“Polly put the kettle on.” It is clear to me that tea, the world’s most popular non-alcoholic drink, is a healthy recipe for healthy living. Now you are aware of the healing teas to select. Bottoms up everyone. Author Resource:- Carole-Anne Stanway has been a creative healthy recipe cook for many years. Her mandate is to help you create healthy, tasty, quick inexpensive foods and beverages. Visit to expand your repertoire of healthy recipes and beverages at
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By : Carole-Anne Stanway