Re: NO FAT, LOW FAT MILK CANCER LINK

[Guest guest]

Don,

Why don't you copy and paste the link to it in your next post?

Also, you could copy/paste the whole article as a post to the

whole group.

Things to try.

D.

moderator

>

> Article was posted on AOL News health news section yesterday

> linking cancer to no fat and low fat milk consumption. I tried to

> forward article to the group twice but it didnot arrive.

> Don

>

[Guest guest]

> >

> > Article was posted on AOL News health news section

yesterday

> > linking cancer to no fat and low fat milk consumption. I tried to

> > forward article to the group twice but it didnot arrive.

> > Don

> >

>

[Guest guest]

> >

> > Article was posted on AOL News health news section

yesterday

> > linking cancer to no fat and low fat milk consumption. I tried to

> > forward article to the group twice but it didnot arrive.

> > Don

> >

>

[Guest guest]

Here's the article for anyone interested:

http://news.aol.com/health/story/_a/nonfat-low-fat-milk-linked-to-cancer/20080102175409990001

Nonfat, Low-Fat Milk Linked to Cancer

Reuters

Posted: 2008-01-02 21:46:27

Filed Under: Health News

NEW YORK (Jan. 2) - The amount of calcium and vitamin D in the diet appears to have little or no impact on the risk of prostate cancer, but the consumption of low-fat or nonfat milk may increase the risk of the malignancy, according to the results of two studies published in the American Journal of Epidemiology.Dietary calcium and dairy products have been thought to increase the risk of prostate cancer by affecting vitamin D metabolism. Data from several prospective studies have supported an association, but many other studies have failed to establish a link.

To explore this topic further, Dr. Song-Yi Park, from the University of Hawaii in Honolulu, and colleagues, analyzed data from subjects enrolled in the Multiethnic Cohort Study. This study, conducted between 1993 and 2002, included adults between 45 and 75 years old, were primarily from five different ethnic or racial groups, and lived in California or Hawaii.A total of 82,483 men from the study completed a quantitative food frequency questionnaire and various factors, such as weight, smoking status, and education levels were also noted, Park's group said.

During an average follow-up period of 8 years, 4,404 men developed prostate cancer. There was no evidence that calcium or vitamin D from any source increased the risk of prostate cancer. This held true across all racial and ethnic groups.In an overall analysis of food groups, the consumption of dairy products and milk were not associated with prostate cancer risk, the authors found. Further analysis, however, suggested that low-fat or nonfat milk did increase the risk of localized tumors or non-aggressive tumors, while whole milk decreased this risk.In a similar analysis, Dr. Yikyung Park, from the National Cancer Institute at National Institutes (NIH) of Health in Bethesda, land, and colleagues investigated the relationship of calcium and vitamin D and prostate cancer in 293,888 men enrolled in the NIH-American Association of Retired Persons Diet and Health Study, conducted between 1995 and 2001. The average follow-up period was 6 years.No link between total or supplemental dietary calcium and the total number of non-advanced prostate cancer cases was noted. Total calcium intake was tied to advanced and fatal disease, but both associations fell short of statistical significance.Similar to the first study's findings, skim milk was linked with advanced prostate cancer. Calcium from non-dairy food, by contrast, was tied to a reduced risk of non-advanced prostate cancer."Our findings do not provide strong support for the hypothesis that calcium and dairy foods increase the risk of prostate cancer. The results from other large...studies, with adequate numbers of advanced and fatal prostate cancers, may shed further light on this question," Park's team concludes.SOURCE: American Journal of Epidemiology, December 1, 2008.

[Guest guest]

Here's the article for anyone interested:

http://news.aol.com/health/story/_a/nonfat-low-fat-milk-linked-to-cancer/20080102175409990001

Nonfat, Low-Fat Milk Linked to Cancer

Reuters

Posted: 2008-01-02 21:46:27

Filed Under: Health News

NEW YORK (Jan. 2) - The amount of calcium and vitamin D in the diet appears to have little or no impact on the risk of prostate cancer, but the consumption of low-fat or nonfat milk may increase the risk of the malignancy, according to the results of two studies published in the American Journal of Epidemiology.Dietary calcium and dairy products have been thought to increase the risk of prostate cancer by affecting vitamin D metabolism. Data from several prospective studies have supported an association, but many other studies have failed to establish a link.

To explore this topic further, Dr. Song-Yi Park, from the University of Hawaii in Honolulu, and colleagues, analyzed data from subjects enrolled in the Multiethnic Cohort Study. This study, conducted between 1993 and 2002, included adults between 45 and 75 years old, were primarily from five different ethnic or racial groups, and lived in California or Hawaii.A total of 82,483 men from the study completed a quantitative food frequency questionnaire and various factors, such as weight, smoking status, and education levels were also noted, Park's group said.

During an average follow-up period of 8 years, 4,404 men developed prostate cancer. There was no evidence that calcium or vitamin D from any source increased the risk of prostate cancer. This held true across all racial and ethnic groups.In an overall analysis of food groups, the consumption of dairy products and milk were not associated with prostate cancer risk, the authors found. Further analysis, however, suggested that low-fat or nonfat milk did increase the risk of localized tumors or non-aggressive tumors, while whole milk decreased this risk.In a similar analysis, Dr. Yikyung Park, from the National Cancer Institute at National Institutes (NIH) of Health in Bethesda, land, and colleagues investigated the relationship of calcium and vitamin D and prostate cancer in 293,888 men enrolled in the NIH-American Association of Retired Persons Diet and Health Study, conducted between 1995 and 2001. The average follow-up period was 6 years.No link between total or supplemental dietary calcium and the total number of non-advanced prostate cancer cases was noted. Total calcium intake was tied to advanced and fatal disease, but both associations fell short of statistical significance.Similar to the first study's findings, skim milk was linked with advanced prostate cancer. Calcium from non-dairy food, by contrast, was tied to a reduced risk of non-advanced prostate cancer."Our findings do not provide strong support for the hypothesis that calcium and dairy foods increase the risk of prostate cancer. The results from other large...studies, with adequate numbers of advanced and fatal prostate cancers, may shed further light on this question," Park's team concludes.SOURCE: American Journal of Epidemiology, December 1, 2008.

[Guest guest]

Here's the article for anyone interested:

http://news.aol.com/health/story/_a/nonfat-low-fat-milk-linked-to-cancer/20080102175409990001

Nonfat, Low-Fat Milk Linked to Cancer

Reuters

Posted: 2008-01-02 21:46:27

Filed Under: Health News

NEW YORK (Jan. 2) - The amount of calcium and vitamin D in the diet appears to have little or no impact on the risk of prostate cancer, but the consumption of low-fat or nonfat milk may increase the risk of the malignancy, according to the results of two studies published in the American Journal of Epidemiology.Dietary calcium and dairy products have been thought to increase the risk of prostate cancer by affecting vitamin D metabolism. Data from several prospective studies have supported an association, but many other studies have failed to establish a link.

To explore this topic further, Dr. Song-Yi Park, from the University of Hawaii in Honolulu, and colleagues, analyzed data from subjects enrolled in the Multiethnic Cohort Study. This study, conducted between 1993 and 2002, included adults between 45 and 75 years old, were primarily from five different ethnic or racial groups, and lived in California or Hawaii.A total of 82,483 men from the study completed a quantitative food frequency questionnaire and various factors, such as weight, smoking status, and education levels were also noted, Park's group said.

During an average follow-up period of 8 years, 4,404 men developed prostate cancer. There was no evidence that calcium or vitamin D from any source increased the risk of prostate cancer. This held true across all racial and ethnic groups.In an overall analysis of food groups, the consumption of dairy products and milk were not associated with prostate cancer risk, the authors found. Further analysis, however, suggested that low-fat or nonfat milk did increase the risk of localized tumors or non-aggressive tumors, while whole milk decreased this risk.In a similar analysis, Dr. Yikyung Park, from the National Cancer Institute at National Institutes (NIH) of Health in Bethesda, land, and colleagues investigated the relationship of calcium and vitamin D and prostate cancer in 293,888 men enrolled in the NIH-American Association of Retired Persons Diet and Health Study, conducted between 1995 and 2001. The average follow-up period was 6 years.No link between total or supplemental dietary calcium and the total number of non-advanced prostate cancer cases was noted. Total calcium intake was tied to advanced and fatal disease, but both associations fell short of statistical significance.Similar to the first study's findings, skim milk was linked with advanced prostate cancer. Calcium from non-dairy food, by contrast, was tied to a reduced risk of non-advanced prostate cancer."Our findings do not provide strong support for the hypothesis that calcium and dairy foods increase the risk of prostate cancer. The results from other large...studies, with adequate numbers of advanced and fatal prostate cancers, may shed further light on this question," Park's team concludes.SOURCE: American Journal of Epidemiology, December 1, 2008.

[Guest guest]

Don,

Keep the good information coming! I've heard of this too. It has

something to do with the fact that the hormones are more concentrated

than in whole milk. I read something about it in either The Maker's

Diet or on mercola.com--not sure which. I'll see if I can find it.

If I do, I'll post it here.

Tammy

>

> Article was posted on AOL News health news section

yesterday

> linking cancer to no fat and low fat milk consumption. I tried to

> forward article to the group twice but it didnot arrive.

> Don

>

[Guest guest]

Don,

Keep the good information coming! I've heard of this too. It has

something to do with the fact that the hormones are more concentrated

than in whole milk. I read something about it in either The Maker's

Diet or on mercola.com--not sure which. I'll see if I can find it.

If I do, I'll post it here.

Tammy

>

> Article was posted on AOL News health news section

yesterday

> linking cancer to no fat and low fat milk consumption. I tried to

> forward article to the group twice but it didnot arrive.

> Don

>

[Guest guest]

If you can find it I would appreciate you posting it here.

I have a lot of people to show it to.

-- In RawDairy , " tpribors " wrote:

>

> Don,

> Keep the good information coming! I've heard of this too. It has

> something to do with the fact that the hormones are more

concentrated

> than in whole milk. I read something about it in either The Maker's

> Diet or on mercola.com--not sure which. I'll see if I can find it.

> If I do, I'll post it here.

>

> Tammy

>

[Guest guest]

> >

> > Don,

> > Keep the good information coming! I've heard of this too. It

has

> > something to do with the fact that the hormones are more

> concentrated

> > than in whole milk. I read something about it in either The

Maker's

> > Diet or on mercola.com--not sure which. I'll see if I can find

it.

> > If I do, I'll post it here.

> >

> > Tammy

> >

>

[Guest guest]

I found this on http://www.mercola.com/article/milk/no_milk.htm

Here's the article...

Don't Drink Your Milk!

Processing Is the Problem

The path that transforms healthy milk products into allergens and

carcinogens begins with modern feeding methods that substitute high-

protein, soy-based feeds for fresh green grass and breeding methods

to produce cows with abnormally large pituitary glands so that they

produce three times more milk than the old fashioned scrub cow.

These cows need antibiotics to keep them well.

Their milk is then pasteurized so that all valuable enzymes are

destroyed (lactase for the assimilation of lactose; galactase for

the assimilation of galactose; phosphatase for the assimilation of

calcium).

Literally dozens of other precious enzymes are destroyed in the

pasteurization process. Without them, milk is very difficult to

digest. The human pancreas is not always able to produce these

enzymes; over-stress of the pancreas can lead to diabetes and other

diseases.

The butterfat of commercial milk is homogenized, subjecting it to

rancidity. Even worse, butterfat may be removed altogether. Skim

milk is sold as a health food, but the truth is that butter-fat is

in milk for a reason.

Without it the body cannot absorb and utilize the vitamins and

minerals in the water fraction of the milk. Along with valuable

trace minerals and short chain fatty acids, butterfat is America's

best source of preformed vitamin A.

Synthetic vitamin D, known to be toxic to the liver, is added to

replace the natural vitamin D complex in butterfat. Butterfat also

contains re-arranged acids which have strong anti-carcinogenic

properties.

Non-fat dried milk is added to 1% and 2% milk. Unlike the

cholesterol in fresh milk, which plays a variety of health promoting

roles, the cholesterol in non-fat dried milk is oxidized and it is

this rancid cholesterol that promotes heart disease.

Like all spray dried products, non-fat dried milk has a high nitrite

content. Non-fat dried milk and sweetened condensed milk are the

principle dairy products in third world countries; use of ultra high

temperature pasteurized milk is widespread in Europe.

Other Factors Regarding Milk

Milk and refined sugar make two of the largest contributions to food

induced ill health in our country. That may seem like an overly

harsh statement, but when one examines the evidence, this is a

reasonable conclusion.

The recent approval by the FDA of the use of BGH (Bovine Growth

Hormone) by dairy farmers to increase their milk production only

worsens the already sad picture.

BGH causes an increase in an insulin-like growth factor (IGF-1) in

the milk of treated cows. IGF-1 survives milk pasteurization and

human intestinal digestion. It can be directly absorbed into the

human bloodstream, particularly in infants.

It is highly likely that IGF-1 promotes the transformation of human

breast cells to cancerous forms. IGF-1 is also a growth factor for

already cancerous breast and colon cancer cells, promoting their

progression and invasiveness.

It is also possible for us to absorb the BGH directly from the milk.

This will cause further IGF-1 production by our own cells.

BGH will also decrease the body fat of cows. Unfortunately, the body

fat of cows is already contaminated with a wide range of

carcinogens, pesticides, dioxin, and antibiotic residues. When the

cows have less body fat, these toxic substances are then transported

into the cows' milk.

BGH also causes the cows to have an increase in breast infections

for which they must receive additional antibiotics.

Prior to BGH, 38%of milk sampled nationally was already contaminated

by illegal residues of antibiotics and animal drugs. This will only

increase with the use of BGH. One can only wonder what the long term

complications will be for drinking milk that has a 50% chance it is

contaminated with antibiotics.

There is also a problem with a protein enzyme called xanthine

oxidase which is in cow's milk. Normally, proteins are broken down

once you digest them.

However, when milk is homogenized, small fat globules surround the

xanthine oxidase and it is absorbed intact into your blood stream.

There is some very compelling research demonstrating clear

associations with this absorbed enzyme and increased risks of heart

disease.

Ear specialists frequently insert tubes into the ear drums of

infants to treat recurrent ear infections. It has replaced the

previously popular tonsillectomy to become the number one surgery in

the country.

Unfortunately, most of these specialists don't realize that over 50%

of these children will improve and have no further ear infections if

they just stop drinking their milk.

This is a real tragedy. Not only is the $3,000 spent on the surgery

wasted, but there are some recent articles supporting the likelihood

that most children who have this procedure will have long term

hearing losses.

It is my strong recommendation that you discontinue your pasteurized

milk products. If you find this difficult, I would start for several

weeks only, and reevaluate how you feel at that time.

This would include ALL pasteurized dairy, including skim milk and

Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better

after several weeks you can attempt to rotate small amounts of one

form of milk every four days.

You probably are wondering what will happen to your bones and teeth

if you stop milk. The majority of the world's population takes in

less than half the calcium we are told we need and yet they have

strong bones and healthy teeth.

Cows' milk is rich in phosphorous which can combine with calcium --

and can prevent you from absorbing the calcium in milk. The milk

protein also accelerates calcium excretion from the blood through

the kidneys.

This is also true when you eat large amount of meat and poultry

products. Vegetarians will need about 50% less calcium than meat

eaters because they lose much less calcium in their urine.

It is possible to obtain all your calcium from dark green vegetables

(where do you think the cow gets their's from?). The darker the

better. Cooked collard greens and kale are especially good. If you

or your child is unable to take in large amounts of green

vegetables, you might want to supplement with calcium.

If you can swallow pills, we have an excellent, inexpensive source

called Calcium Citrate, which has a number of other minerals which

your body requires to build up maximally healthy bone.

It is much better than a simple calcium tablet. You can take about

1,000 mg a day. For those who already suffer from osteoporosis, the

best calcium supplement is microcrystalline hydroxyapatite.

It is also important that you take vitamin D in the winter months

from November to March. Normally your skin converts sunshine to

vitamin D, but the sunshine levels in the winter are very low unless

you visit Florida or Mexico type areas.

Most people obtain their vitamin D from milk in the winter; so if

you stop it, please make sure you are taking calcium with vitamin D

or a multi vitamin with vitamin D to prevent bone thinning.

Most people are not aware that the milk of most mammals varies

considerably in its composition. For example, the milk of goats,

elephants, cows, camels, wolves, and walruses show marked

differences, in their content of fats, protein, sugar, and minerals.

Each was designed to provide optimum nutrition to the young of the

respective species. Each is different from human milk.

In general, most animals are exclusively breast-fed until they have

tripled their birth weight, which in human infants occurs around the

age of one year. In no mammalian species, except for the human (and

domestic cat) is milk consumption continued after the weaning

period. Calves thrive on cow milk. Cow's milk is designed for calves.

Pasteurized cow's milk is the number one allergic food in this

country. It has been well documented as a cause in diarrhea, cramps,

bloating, gas, gastrointestinal bleeding, iron-deficiency anemia,

skin rashes, atherosclerosis, and acne.

It is the primary cause of recurrent ear infections in children. It

has also been linked to insulin dependent diabetes, rheumatoid

arthritis, infertility, and leukemia.

Hopefully, you will reconsider your position on using pasteurized

milk as a form of nourishment. Small amounts of milk or milk

products taken infrequently, will likely cause little or no problems

for most people.

However, the American Dairy Board has done a very effective job of

marketing this product. Most people believe they need to consume

large, daily quantities of pasteurized milk to achieve good health.

NOTHING could be further from the truth.

Public health officials and the National Dairy Council have worked

together in this country to make it very difficult to obtain

wholesome, fresh, raw dairy products. Nevertheless, they can be

found with a little effort. In some states, you can buy raw milk

directly from farmers.

Whole, pasteurized, non-homogenized milk from cows raised on organic

feed is now available in many gourmet shops and health food stores.

It can be cultured to restore enzyme content, at least partially.

Cultured buttermilk is often more easily digested than regular milk;

it is an excellent product to use in baking..

Traditionally made creme fraiche (European style sour cream), it

also has a high enzyme content.

> >

> > Don,

> > Keep the good information coming! I've heard of this too. It

has

> > something to do with the fact that the hormones are more

> concentrated

> > than in whole milk. I read something about it in either The

Maker's

> > Diet or on mercola.com--not sure which. I'll see if I can find

it.

> > If I do, I'll post it here.

> >

> > Tammy

> >

>