There was a time when dairy was considered “rasa” or the subtle energy of richness, sweetness, and delight. In India, for example the general population would regularly have a little amount of dairy. This small amount was a way of supplying B12. The cows were treated with a great deal of love and respect. The milk was given freely and they were milked by human hands. Even so, Swami Muktananda, a world-acknowledged master in Kundalini and Shaktipat transmission, taught that all dairy clogs the nadis (subtle energy channels).
The focus of this article is to clear some of the confusion about the purity, harmlessness, and safety of consuming dairy products. This includes organic and raw un-pasteurized dairy. Dairy products include milk, cheese, cream, butter, yogurt, and whey from lactating animals. Stopping dairy intake is not just about just about our personal health, but is also associated with the prevention of cruelty to cows and the protection of the ecology & energy of the planet. In this context, going vegan is a call to put our own self-serving or narcissistic needs aside and move toward elevating planetary healing. We can do this by choosing a diet that serves both the healing of the planet and ourselves.
The “rasa” time is gone, which you can see if you take a new look at the way the dairy industry has changed this historically acceptable practice. It is interesting today that many yogis from India refuse to drink milk in the U.S. One of my mentors, the famous nutritionist, Paavo Airola PhD would never eat or drink dairy in the U.S. because of the intolerable cruelty to dairy cows as well as the other problems associated with commercial or even raw dairy!
For spiritual and environmental reasons, dairy has become “ama.” For eye-opening and heart-stopping details and visual treatment of cows, watch the film “Earthlings.” You will quickly understand how cruelly cows are treated before being killed for meat and “Indian leather.” The relationship India once had with the “Sacred Cow” has sadly changed the animal’s milk from “rasa” to “ama” or pure toxins.
Today, although you can get “organic raw milk,” it is very difficult to get non-commercial, real grass-fed, free-range organic milk. Even with the best grass fed milk there are no guarantees of purity and, of course, the cows are still milked artificially. Whether raw or pasteurized, there are opioids (casomorphins) in it that make it easier for humans to be addicted to milk. According to Dr. Neal Barnard, M.D. in his book Breaking the Food Seduction, the strongest morphinogenic compound in dairy is as powerful as 1/10th the power of pure morphine.
In addition, milk is a carrier for very significant disease vectors.
Mycobacteria Para-TB: One of these disease vectors is the mycobacteria Para-TB, which causes not so much TB (although TB may be in raw milk), but causes a chronic diarrhea and colitis. We know that in babies, this is often seen as irritation that causes a significant blood loss and anemia. In the cow, it is called myco-bacterial para-tubercula. It causes what we call “Johnne’s” disease, which is chronic diarrhea and colitis. It seems to be something that is transmitted to humans as well, particularly unpastuerized milk.
Studies performed in the United States, the UK, and the Czech Republic have found that live, viable M. paratuberculosis organisms are even present in retail pasteurized milk sold in stores. These studies prove that either (a) the organism is capable of surviving conventional pasteurization (the more likely explanation) or (b) there is a significant source of post-pasteurization contamination in the milk supply.
While it has not been definitively proven that M. paratuberculosis causes disease in humans, there are a number of researchers who believe that the organism is a primary cause of Crohn’s disease. They cite clinical similarities between Johne’s disease in ruminants and Crohn’s disease in humans, as well as studies showing that a significant number of Crohn’s patients also have the organism in their gut. However, there is no consensus yet of the effects of a M. paratuberculosis infection. What is clear is that all known mycobacteria can cause disease, that M. paratuberculosis causes disease in ruminants, and that the bacteria are present in retail milk.
Salmonella, e. coli, yersinia enterocolitica, and Staphococcusare some of the main disease vectors. In 1984 JAMA reported a multi-state series of infections of Yersinia enterocolitica (bubonic plague). In a study at UCLA, over 1/3 of all cases of salmonella infection in California in 1980 to 1983 were traced to raw milk.
Diabetes Epidemic Children who drink cow’s milk have an 11 times higher rate of juvenile diabetes than children who are breastfed by their own mothers. Although we are not aware of it, milk consumption is directly associated with Juvenile diabetes. The key to this is that there are over 100 antigens found in milk. The reason for the increase in juvenile diabetes is that the children have much higher formation of antibodies to the cows’ milk antigens. Researchers found up to 8 times the number antibodies against milk protein in dairy product consuming children who also developed juvenile diabetes. (Vaarala, O et al. Diabetes, 48:1389-1394, 1999) In Finland, which as the world’s highest milk consumption, they also have the world’s highest rate of insulin-dependent diabetes. The problem is that the antibodies to the milk antigens cross react with the ? cells (the cells that produce insulin) and of the pancreas create inflammation and scarring. This consequentially blocks or destroys B cell production of insulin.
Bovine immune deficiency disease. There is also bovine immune deficiency disease which is another virus. In Russia they found that it is transferred to humans. The Canadian Journal of Veterinary Research, and Russian literature, found the detection in human sera of the antibody to the bovine immunodeficiency virus protein. This virus may be similar to the human immune deficiency virus.
Bovine leukemia virus Bovine leukemia virus is found in about 80% of the dairy herds in the U.S., or 3 out of 5 dairy cows. It is mostly destroyed by pasteurization. In raw milk it is not killed. In raw milk, the bovine leukemia virus is recovered from 2/3 of the samples. The bovine leukemia virus is associated with an increased rate of leukemia or lymphomas. To support these statements, we would expect that the states highest in dairy use—such as Iowa, Nebraska, South Dakota, Minnesota, Wisconsin, as well as countries like Sweden and Russia—would have a statistically higher incidence of leukemia than the national average. Indeed that is the case. Dairy farmers also have a significantly elevated leukemia rate.
Bovine Leukemic Virus in raw milk Raw is a particular problem, because the leukemia virus is rendered inactive by the pasteurization, but remains active in raw milk. All studies show that cows with leukemia offer a significantly higher rate of leukemia in the animals and humans who drink this bovine contaminated raw milk.
Lymphoma What we see in Norway where they studied 422 individuals who were followed for 11.5 years; those drinking two or more glasses of milk per day had 3.5 times the incidence of cancer in the lymphatic organs compared to the normal population. Ref: British Med. Journal 61:456-9, March 1990. There seemed to be a high correlation found by some researchers between increased death from lymphomas and beef and dairy ingestion in the 15 major countries. The reason for this is that the dairy intake creates a chronic immunological stress that tends to cause lymphomas both in laboratory animals and also possibly in humans. We know that ingestion of cows’ milk can produce generalized lymphopathy, swollen liver, swollen spleen, and significant adenoid hypertrophy. In England they also found a strong positive interaction with lymphoma. The British Journal cites research in which they studied 16,000 individuals for 11.5 years. They reported that drinking two glasses of milk per day, or the equivalent created a 3.4 times greater incidence of lymphoma. British Journal of Cancer 61 (3):456-9, March 1990
Ovarian Cancer Drinking more than one glass of milk a day, or its equivalent, gave women a 3.1 times higher risk of ovarian cancer than non-milk drinkers. Harvard Medical School did a study and analyzed data from 27 different countries, and they found the exact same thing: an increased amount of ovarian cancer is associated with dairy.
Lung Cancer Persons drinking 3 or more glasses of milk a day had a twofold increase in lung cancer. (International Journal of Cancer, April 15, 1989)
Prostate Cancer: Men who were drinking 3 or more glasses a day of whole milk, had a 2.49 times increase in prostate cancer. (Cancer 64 (3): 605-12, 1989)
Calcium is one of the key minerals for health. It’s hard to say which minerals are most important as they all carry the vibrations of all life. Even so, we know Calcium is definitely one of the top 7 most important. It is the alkalizing mineral of structure and solidity. Calcium has a powerful attraction for oxygen, as well as sulfur, silicon, and carbon. In a 150-pound man, calcium accounts for about 3 pounds, 12 ounces in the body. Calcium is responsible for solidity, as well as movement. It’s essential for walking, as well as doing physical and mental activities. Without sufficient calcium in the body, we end up with defective teeth and poor bone metabolism. Its role in the body is similar to its role in soil: It is important for digestion, is a great alkalinizer, and promotes growth and vitality. It also helps with the clotting mechanism to prevent hemorrhaging. Calcium acts to calm the nerves, neutralize stomach acidity, and protect against nervous exhaustion. It helps to strengthen the walls of the arteries and veins. The muscles require appropriate calcium to work correctly. Calcium gives solidity to the body, which is essential during pregnancy for the growth of the fetus, helps heal wounds and scars, prevents scurvy (working with vitamin C), repairs cartilage, soothes the nerves, and protects against tuberculosis, rickets, asthma, and hay fever. It builds and maintains bone structure and teeth. Calcium gives vitality and endurance. A certain amount of calcium is needed to act as a buffer in the system to create alkalinity. It also appears that calcium and glucose attract each other. The more sugar we consume, the more calcium links with glucose and is precipitated out of the solution in our extracellular fluids and blood. In this way, excess sugar corrodes teeth, contributes to stomach acidity, and robs the body of its essential calcium. On the mental level, calcium has a very positive effect upon brain function. It stimulates qualities of love and compassion, expansiveness of intellect, and powers of concentration.
For calcium to be properly utilized, we also need foods that are high in sodium and chlorine. When there is an imbalance of calcium in relationship to sodium, there is a tendency for a general hardening of the body, which is known as calcification. So an excess of calcium, or a deficiency of sodium, can create a precipitation of calcium in the tissues.
Calcium not only builds our physical bone structure and cartilage, but is also useful for relaxing muscles and preventing muscle spasm. Calcium is important for the flow of electrical energy in the system, and it combines with phosphate intracellularly and extracellularly to form an alkaline compound, calcium phosphate. Ionic calcium is an extremely important transport mineral for bringing other nutrients into the cell. Dairy products and table salt can lead to calcium losses in the body, and a variety of research clearly shows that high intake of the wrong calcium such as milk is connected to high rates of osteoporosis. The United States has the highest average calcium intake per person, and the highest rate of osteoporosis in the world. This is because we are getting calcium from the wrong sources and eating and living in a way that undermines calcium
A deficiency of calcium undermines the power of memory, and tends to create qualities of selfishness, lack of want for people, and subtle antisocial qualities in the personality. Calcium deficiency may also cause depression, melancholy, mental confusion, and dull feeling in the head, as well as softening of bones, weak teeth, and tooth decay. Calcium deficiencies show up with symptoms of weakness, fear, indecision, lack of will power, tendency to hemorrhage, cramps in the calves, vein fatigue, digestive problems, soft bones, rickets, scurvy, and tuberculosis. Up to 32 percent of the calcium is destroyed in food that is heated above 150°F.
High-calcium foods are sesame seeds, dulse, Irish moss, kelp, and leafy greens, as well as most seeds, nuts, and grains. Excellent leafy green sources of calcium, which are also low in oxalates, are kale, collards, mustard greens, broccoli, and cabbage. According to the USDA publication Nutritive Value of American Foods, two-thirds cup of collard greens has 91% of the calcium in a cup of milk. Kelp is extremely high in calcium but should only be taken in moderation because of its high iodine and salt content.
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