Re: Milk and Multiple Sclerosis

[Guest guest]

Interestingly, I used to drink lots of low-fat, pasteurized milk and I had high

levels of insulin. I also had thyroid problems and produced too much cortisol.

Cortisol and insulin resistance are symbiotic. Now I drink goat milk, most of

the time fermented.

One problem with bovine milk, aside from the pasteurization, is the A1 or A2

protein type of milk. At some point the genes of cows were mutated. A1 beta

casein has been shown to cause diabetes. Goat and sheep milk do not contain

this A1 protein.

Since most milk isn't sold raw it makes me wonder if the study was done with

pasteurized milk. It is heated at very high temperatures and all enzymes

perish. Synthetic vitamins are added. Could the process be the culpit or the

synthetic additions? Before cows were cross-bred people used to drink raw milk

and MS was not an issue then. Why now?

I take pancreatin, pancreatic enzymes, and digestive enzymes. Maybe the ability

to properly digest food is as much of an issue as molecular mimicry. What if

something foreign, like heavy metals or chemicals, has caused the body to be

unable to differentiate between foreign proteins?

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> Milk and Multiple Sclerosis , by Greger, MD