Monday, August 28, 2023

Breastfeeding toxins?

 

Why don’t we tell nursing mothers to avoid milk/dairy?

We know that cow’s milk/dairy proteins can pass through the mother’s breast milk, and we have a great deal of evidence that giving cow’s milk or dairy to infants can be harmful…so why don’t they tell breastfeeding mothers to avoid cow’s milk and dairy? (In reality, combined with all the other health risks, one should never consume these animal-based health disasters, but right now wondering why we don’t at least try to protect the babies.)

Type 1 diabetes is linked to consumption of dairy products in infancy. For example, the American Academy of Pediatrics observed up to a 30% reduction in the incidence of type 1 diabetes in infants who avoided exposure to cow’s milk protein for at least the first three months of their lives. (emphasize - "EXPOSURE")

The American Academy of Pediatrics also recommends that infants below one year of age not be given cow’s milk as the iron in cow’s milk is hard for babies to absorb, and whole cow’s milk can cause microscopic bleeding in infants’ intestines. Studies have also shown that Infants and children who consume cow’s milk are more likely to develop food allergies, and are more likely to suffer from chronic constipation.

Colic is an additional concern with milk consumption. Up to 28% of infants suffer from colic during the first month of life. Pediatricians learned long ago that cow’s milk was often the reason. We also know that breastfeeding mothers can have colicky babies if the mothers consume cow’s milk.

As said – we know these substances pass through breast milk! There are clear warnings about not giving - or "exposing" - infants to cow’s milk or dairy...

...but isn’t most of ‘infancy’ spent nursing BREAST MILK? 

So why don't they tell nursing mothers to avoid it…?




Sources:
Cow’s milk challenge through human milk evoked immune responses in infants with cow’s milk allergy
Dietary manipulations for infantile colic
Dietary manipulations for infantile colic: A systemic review
A1 beta-casein milk protein and other environmental pre-disposing factors for type 1 diabetes
Short-term exclusive breast-feeding predisposes young children with increased genetic risk of type I diabetes to progressive beta-cell autoimmunity
Policy statement: breastfeeding and the use of human milk. From the American Academy of Pediatrics
Breastfeeding and the use of human milk
Whole cow’s milk in infancy
Update on food allergy
Frequency of cow’s milk allergy in childhood
Intolerance of cow’s milk and chronic constipation in children
The role of cow’s milk allergy in pediatric chronic constipation: a randomized clinical trial
Systematic review of the occurrence of infantile colic in the community




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Thursday, August 17, 2023

Glyphosate

 

“Glyphosate is a non-selective systemic biocide with broad-spectrum activity, is the most widely used herbicide in the world.” Numerous commercial formulations of glyphosate also contain several adjuvants such as polyethoxylated tallow amine. Studies have shown glyphosate “can persist in the environment for days or months, and its intensive and large-scale use can constitute a major environmental and health problem.”
 
The mechanism of glyphosate “inhibits the enzymatic activity of the 5-endopyruvylshikimate 3-phosphate synthase (EPSPS) in the shikimic acid pathway, preventing the synthesis of the aromatic amino acids tyrosine, phenylalanine, and tryptophan.”
 
“An estimated 81% of the U.S. population has had recent exposure to glyphosate, a chemical found in some weed killers, according to a new study, Exposure to glyphosate in the United States: Data from the 2013–2014 National Health and Nutrition Examination Survey.”

Because low doses of glyphosate do not cause an obvious, immediate health problem, the EPA classified glyphosate in the least toxic category (category IV, practically non-toxic and non-irritating). However, this is extremely deceiving as repeated exposure can cause accumulation and serious, life-threatening health effects.

“Recently, data on glyphosate contamination in the environment suggest that acute toxicity may not be as relevant as toxicity from chronic exposure to lower concentrations of this compound. Therefore, the number of publications demonstrating the chronic toxicity of glyphosate in animals and humans has increased considerably. This has led to increased concern about the potential harmful side effects that chronic exposure to glyphosate could have on animal and human health.”

A series of studies show that glyphosate and its commercial formulations can produce detrimental effects on the human nervous system. These investigations have shown that glyphosate can cross and affect the blood–brain barrier (BBB) and cause various types of short-term or long-term disturbances in the human nervous system. “Research now links glyphosate to health problems including cancer, reproductive problems, neurological diseases like ALS, endocrine disruption, and birth defects.” There is also evidence that glyphosate is disruptive your gut microbes, causing increased rates of other diseases such as Celiac disease.

Conclusion
“The information summarized in the present review indicates that exposure to glyphosate, AMPA, or GBH could induce several toxic effects on the nervous system of all species studied. Exposure to glyphosate during the early stages of life can severely affect normal cell development by deregulating some of the signaling pathways involved in this process, leading to alterations in differentiation, neuronal growth, migration, and myelination. Glyphosate also seems to exert a significant toxic effect on neurotransmission…the results analyzed herein reflect the capacity of glyphosate to induce oxidative stress, neuroinflammation, and mitochondrial dysfunction, processes that lead to neuronal death by autophagia, necrosis, or apoptosis, as well as the appearance of behavioral and motor disorders. Although there are important discrepancies between the findings analyzed in this review, it is unequivocal that exposure to glyphosate, alone or in commercial formulations, can produce important alterations in the structure and function of the nervous system of humans, rodents, fish, and invertebrate animals.”







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Sunday, August 13, 2023

“You have your opinion, I have mine.”


I seek knowledge. If any given subject arises that I find myself not having comprehensive knowledge of, you can be assured I am going to spend time researching it. I have zero understanding of the (majority) of people who are just apathetic to educating themselves. 

So - when someone tells me, “I have a different opinion” on a subject I have spent years acquiring knowledge of, I am inherently curious. I am eager to hear them, find out what they know. Sadly, just about 100% of the time, they know absolutely nothing…they simply “disagree”…because they want to.

My quest for knowledge does not seek - nor give a crap about - someone’s 'opinion'. If my 'opinion' disagreed with the facts I would change my 'opinion'. But not for most - oh hell no - they simply “disagree” and feel no need for knowledge or evidence to support their ‘opinion’.

Obviously, it isn’t that they “disagree” at all. They simply do not have the knowledge base - nor do they want to attain it - and they most certainly do not want to change. 

While this is a lesson I have learned repeatedly - and should well know - inevitably I try to engage some intellectual discussion…only to once again meet the unfounded, hard clung-to, unflinching wall of 'opinion'.

Sigh…this world could truly be so easy – a few simple steps - to create a remarkably improved planet and a safer, healthier place for all, but instead it sometimes seems insurmountable with the hordes of indoctrinated minions out there with their steadfast – albeit completely irrational and unsupported – 'opinions'.



 

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Wednesday, August 9, 2023

Dairy. What you need to know.

There is ample scientific evidence that questions the benefit of dairy consumption and indicates many health risks. The consumption of dairy has been linked with heart disease, certain cancers, digestive problems, diabetes, etc.

(complete list of sources and additional publications is included at the bottom of the page)

We are told we need milk for calcium to keep our bones strong. But in fact, research shows that dairy products have little or no benefit for bones. According to an analysis published in the British Medical Journal, most studies fail to show any link between dairy intake and broken bones, or fractures. A 2005 review published in the journal Pediatrics showed that drinking milk does not improve bone strength in children. In a more recent study, researchers tracked the diets, exercise, and stress fracture rates of young girls for seven years and concluded that dairy products and calcium do not prevent stress fractures in adolescent girls. And another study of more than 96,000 people found that the more milk men consumed as teenagers, the more bone fractures they experienced as adults.

To have healthy bones you need more than just calcium. Fruits and vegetables are especially beneficial for bones because they naturally contain all of the required nutrients for optimal human health.

All dairy products contribute significant amounts of cholesterol and saturated fat to the diet. Diets high in fat, and especially in saturated fat, can increase the risk of heart disease and stroke and can cause other serious health problems. (study here and study here)

On the other hand, a low-fat, plant-based diet (which eliminates dairy products) can not only prevent heart disease, but may even reverse it. (study here and study here)

Prostate Cancer: The danger of dairy product consumption as it relates to prostate cancer is most likely linked to increases in insulin-like growth factor (IGF-1). Consuming milk and dairy products on a regular basis has been shown to increase blood levels of IGF-1 in humans. Studies (study here and study here) in diverse populations have shown a strong and consistent link between IGF-1 in the blood and prostate cancer risk. One study showed that men with the highest levels of IGF-1 had more than four times the risk of prostate cancer, compared with those who had the lowest levels.

In another study, men who consumed three or more servings of dairy products a day had a 141% higher risk for death due to prostate cancer compared to those who consumed less than one serving. 

In the Physicians Health Study, which tracked 21,660 participants for 28 years, researchers found an increased risk of prostate cancer for those who consumed more than 2.5 servings of dairy products per day as compared with those who had fewer than 0.5 servings a day. This study, which is supported by other findings, also shows that prostate cancer risk is higher with increased consumption even if consuming low-fat milk.

Breast Cancer: A study of 1,893 women diagnosed with early-stage invasive breast cancer revealed that eating more high-fat dairy products was linked to higher mortality (death) rates. As little as half a serving per day increased risk significantly. Since hormones are stored in fat, consuming high-fat, rather than low-fat, dairy products likely means women are consuming more estrogen.

A second large study of 1,941 women found that women who consumed the highest amounts of cheddar, American, and cream cheeses had a 53% higher risk for breast cancer.

Research funded by the National Cancer Institute, the National Institutes of Health, and the World Cancer Research Fund, found that women who consumed 1/4 to 1/3 cup of cow’s milk per day had a 30% increased chance for breast cancer. One cup per day increased the risk by 50%, and 2-3 cups were associated with an 80% increased chance of breast cancer.

Ovarian Cancer: The consumption of dairy products may also contribute to development of ovarian cancer. The relationship between dairy products and ovarian cancer may be due to the breakdown of the milk sugar (lactose) into galactose, a sugar which may be toxic to ovarian cells. Two studies, one conducted in Sweden and one conducted among African American women, showed that consuming lactose and dairy products was positively linked to ovarian cancer. The Iowa Women’s Health Study found that women who consumed more than one glass of milk per day had a 73% greater chance of developing ovarian cancer than women who drank less than one glass per day.

Lung, Breast, and Ovarian Cancer: A large study published in the British Journal of Cancer identified 22,788 people who were lactose intolerant and found that those who avoided dairy (due to lactose intolerance) had a lower incidence of lung, breast, and ovarian cancers than their family members who did not avoid dairy. The researchers suggest that avoiding the saturated fat and extra hormones found in dairy products is protective against certain types of cancer.

Diabetes: Insulin-dependent (type 1) diabetes is also linked to consumption of dairy products in infancy. A 2001 Finnish study of nearly 3,000 infants with genetically increased risk for developing diabetes showed that early introduction of cow’s milk increased susceptibility to type 1 diabetes. In addition, the American Academy of Pediatrics observed up to a 30% reduction in the incidence of type 1 diabetes in infants who avoid exposure to cow’s milk protein (including through breast milk) for at least the first three months of their lives.

Milk proteins, milk sugar, fat, and saturated fat in dairy products pose health risks for children and can lead to obesity, diabetes, and heart disease. While low-fat milk is often recommended for decreasing obesity risk, a study published in the Archives of Disease in Childhood showed that children who drank 1% or skim milk, compared with those who drank full-fat milk, were not any less likely to be obese.

The consumption of cow’s milk is not recommended for infants. The American Academy of Pediatrics recommends that infants below one year of age not be given cow’s milk. Not only is the iron in cow’s milk hard for babies to absorb, but whole cow’s milk can cause microscopic bleeding in infants’ intestines. 

Colic is an additional concern with milk consumption. Up to 28% of infants suffer from colic during the first month of life. Pediatricians learned long ago that cow’s milk was often the reason. We now know that breastfeeding mothers can have colicky babies if the mothers consume cow’s milk. (study here and study here)

Cow’s milk proteins can pass through the mother’s bloodstream, into her breast milk, and to the baby, causing symptoms in some infants.

Additionally, children who consume cow’s milk are more likely to develop food allergies and are more likely to suffer from chronic constipation.

Dairy often contains contaminants that range from hormones to pesticides to antibiotics. Milk naturally contains hormones and growth factors produced within a cow’s body, too. In addition, artificial hormones such as recombinant bovine growth hormone (rBGH) are commonly given to cows to increase their milk production. Antibiotics are used to treat udder infections (mastitis) in cows. Traces of these antibiotics have been found in some samples of milk and dairy products. Unfortunately, antibiotics are used frequently, because mastitis is very common in cows due to farming practices that cause cows to produce more milk than nature intended.

Pesticides, polychlorinated biphenyls (PCBs), melamine (often found in plastics and harmful to the kidneys and urinary tract), other cancer-causing toxins like aflatoxins, and dioxins are other examples of the many possible contaminants dairy. Dairy products contribute to one-fourth to one-half of the dietary intake of total dioxins (Bhandari SD, Schmidt RH, Rodrick GE. Hazards resulting frome nvironmental, industrial, and agricultural contaminants). All these toxins tend to build up in the body over time. Eventually, this can harm the immune, reproductive, and nervous systems. Moreover, PCBs and dioxins have been linked to cancer.

Somatic Cell Count: The number of somatic cells in milk, referred to as the somatic cell count or SCC, is used throughout the world as an indicator of milk quality. White blood cells constitute the majority of somatic cells measured (commonly known as pus). An increased SCC generally results from an inflammatory process due to the presence of an intramammary infection. 

What is the Somatic Cell Count?


The current regulatory limit for somatic cells in milk in the United States defined in the Grade "A" Pasteurized Milk Ordinance is 750,000 cells per milliliter (mL). That’s a lot of pus! 

Lactose Intolerance: Many people are intolerant to lactose. Often there are symptoms that are mysterious and not always understood as lactose intolerance. The National Institutes of Health estimates that 30 million to 50 million American adults are lactose intolerant, including 95% of Asians, 60-80% of African Americans and Ashkenazi Jews, 80-100% of American Indians, and 50-80% of Hispanics. Symptoms, which include upset stomach, diarrhea, and gas, occur because these individuals lack the enzyme lactase, which is needed to digest the milk sugar, lactose. Nursing children make enzymes that break down lactose, but as we grow up, many of us lose this capacity. As a result, lactose is not absorbed, but remains in the intestine where it causes symptoms.

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"Dairy products contribute to a surprising number of health problems. They can impair a child's ability to absorb iron and in very small children can even cause subtle blood loss from the digestive tract. Combined with the fact that milk has virtually no iron of its own, the result is an increased risk of iron deficiency."
Benjamin Spock, MD, pediatrician and author, article "Good Nutrition for Kids"

"The fact is: the drinking of cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps and diarrhea in much of the world's population, and the cause of multiple forms of allergy as well; and the possibility has been raised that it may play a central role in the origins of atherosclerosis and heart attacks.”
Frank A. Oski, MD, Former Director of the Department of Pediatrics at Johns Hopkins University, Don't Drink Your Milk

"Milk contains fat, saturated fat, and cholesterol, and diets high in fat and saturated fat can increase the risk of several chronic diseases, including cardiovascular disease...Organic milk may not contain the pesticides and antibiotics that non-organic milk contains, but still can be loaded with fat and cholesterol. Even organic cow’s milk, which does not contain artificial hormones, does contain naturally occurring hormones. These hormones have been shown to increase the risk of some forms of cancer."
Neal Barnard, MD

“Don’t drink milk for health. I am convinced on the weight of the scientific evidence that it does not 'do a body good.' Inclusion of milk will only reduce your diet’s nutritional value and safety."
Robert M. Kradjian, MD Former Chief of General Surgery at Seton Medical Center, "The Milk Letter: A Message to My Patients”

“The recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong Direction… Three glasses of low-fat milk add more than 300 calories a day. This is a real issue for the millions of Americans who are trying to control their weight. What's more, millions of Americans are lactose intolerant, and even small amounts of milk or dairy products give them stomachaches, gas, or other problems. This recommendation ignores the lack of evidence for a link between consumption of dairy products and prevention of osteoporosis. It also ignores the possible increases in risk of ovarian cancer and prostate cancer associated with dairy products.”
Harvard School of Public Health; On the Consumption of Dairy Products (2005)

"Cow's milk is a foreign substance that has pervaded every corner of our diets... Today there is little doubt that early and frequent feeding of dairy products leads to greatly increased incidence of childhood diabetes. It has been confirmed that high cow's milk consumption is a major cause of osteoporosis."
Linda Folden Palmer, DC, chiropractor and author, Baby Matters: What Your Doctor May Not Tell You About Caring for Your Baby (2007)

"Milk and refined sugar make two of the largest contributions to food induced ill health in our country... It is my strong recommendation that you discontinue your milk products."
Joseph Mercola, DO, Osteopathic Physician

"The human body has no more need for cows’ milk than it does for dogs’ milk, horses’ milk, or giraffes’ milk. There is absolutely no nutrient, no protein, no vitamin, no mineral that can't be obtained from plant-based foods."
Michael Klaper, MD

Michael Klaper, MD

Conclusion

Milk and dairy products are not necessary in our diet and can even be harmful to health. It’s best to consume a healthful plant-based diet. Nutrient-dense plant-based foods can help you meet your nutrient requirements with ease - without the health risks associated with consuming dairy products.

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Related articles:
Overwhelming evidence
Species-appropriate food choices



Sources and additional publications

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4784799/

Feskanich D, Willett WC, Colditz GA. Calcium, vitamin D, milk consumption, and hip fractures: a prospective study among postmenopausal women. Am J Clin Nutr. 2003
Lanou AJ, Berkow SE, Barnard ND. Calcium, dairy products, and bone health in children and young adults: a reevaluation of the evidence. Pediatrics. 2005

https://pubmed.ncbi.nlm.nih.gov/24606431/

Sonneville KR, Gordon CM, Kocher MS, Pierce LM, Ramappa A, Field AE. Vitamin D, calcium, and dairy intakes and stress fractures among female adolescents. Arch Pediatr Adolesc Med. 2012

Holick MF, Garabedian M. Vitamin D: photobiology, metabolism, mechanism of action, and clinical applications. In: Favus MJ, ed. Primer on the Metabolic Bone Diseases and Disorders of Mineral Metabolism. 6th ed. Washington, D.C.: American Society for Bone and Mineral Research; 2006

Zhang R, Naughton D. Vitamin D in health and disease: current perspectives. Nutr J. 2010

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5998914/

Holick M. The vitamin D epidemic and its health consequences. J Nutr. 2005

Reid DM, New SA. Nutritional influences on bone mass. Proceed Nutr Soc. 1997

Lin P, Ginty F, Appel L, et al. The DASH diet and sodium reduction improve markers of bone turnover and calcium metabolism in adults. J Nutr. 2001

Qiu R, Cao W, Tian H, He J, Chen G, Chen Y. Greater intake of fruit and vegetables is associated with greater bone mineral density and lower osteoporosis risk in middle-aged and elderly adults. PLoS ONE. 2017

https://academic.oup.com/ije/article/49/5/1526/5743492

National Institutes of Health. NIH Osteoporosis and Related Bone Diseases National Resources Center. Calcium and Vitamin D: Important at Every Age.

https://www.bones.nih.gov/health-info/bone/bone-health/nutrition/calcium-and-vitamin-d-important-every-age.

Marques EA, Mota J, Carvalho J. Exercise effects on bone mineral density in older adults: a meta-analysis of randomized controlled trials. Age. 2012

Going S, Lohman T, Houtkooper L, et al. Effects of exercise on bone mineral density in calcium-replete ostmenopausal women with and without hormone replacement therapy. Osteoporos Int. 2003

https://pubmed.ncbi.nlm.nih.gov/26987270/

Lunt M, Masaryk P, Scheidt-Nave C, et al. The effects of lifestyle, dietary dairy intake and diabetes on bone density and vertebral deformity prevalence: the EVOS study. Osteoporos Int. 2001

Lloyd T, Beck TJ, Lin HM, et al. Modifiable determinants of bone status in young women. Bone. 2002

Li Y, Hruby A, Bernstein AM, et al. Saturated fats compared with unsaturated fats and sources of carbohydrates in relation to risk of coronary heart disease: a prospective cohort study. J Am Coll Cardiol. 2015

https://www.pcrm.org/news/health-nutrition/new-review-finds-dairy-products-linked-prostate-cancer

Chen M, Li Y, Sun Q, et al. Dairy fat and risk of cardiovascular disease in 3 cohorts of US adults. Am J Clin Nutr. 2016

Szeto YT, Kwok TC, Benzie IF. Effects of a long-term vegetarian diet on biomarkers of antioxidants status and cardiovascular disease risk. Nutrition. 2004

Ornish D, Brown SE, Scherwitz LW, et al. Can lifestyle changes reverse coronary heart disease? Lancet. 1990

https://pubmed.ncbi.nlm.nih.gov/25527754/

Qin L, Xu J, Wang P, Tong J, Hoshi K. Milk consumption is a risk factor for prostate cancer in Western countries: evidence from cohort studies. Asia Pac J Clin Nutr. 2007

Song Y, Chavarro JE, Cao Y, et al. Whole milk intake is associated with prostate cancer-specific mortality among U.S. male physicians. J Nutr. 2013

Chan JM, Stampfer MJ, Ma J, Gann PH, Gaziano JM, Giovannucci E. Dairy products, calcium, and prostate cancer risk in the Physicians’ Health Study. Am J Clin Nutr. 2001

Voskuil DW, Vrieling A, van’t Veer LJ, Kampman E, Rookus MA. The insulin-like growth factor system in cancer prevention: potential of dietary intervention strategies. Cancer Epidemiol Biomarkers Prev. 2005

https://pubmed.ncbi.nlm.nih.gov/25989745/

Qin LQ, He K, Xu JY. Milk consumption and circulating insulin-like growth factor-I level: a systematic literature review. Int J Food Sci Nutr. 2009

Cohen P. Serum insulin-like growth factor-I levels and prostate cancer risk—interpreting the evidence. J Natl Cancer Inst. 1998

https://pubmed.ncbi.nlm.nih.gov/26561618/

Shi R, Berkel HJ, Yu H. Insulin-like growth factor-I and prostate cancer: a meta-analysis. Br J Cancer. 1998

Chan JM, Stampfer MJ, Giovannucci E, et al. Plasma insulin-like growth factor-1 and prostate cancer risk: a prospective study. Science. 1998

Tseng M, Breslow RA, Graubard BI, Ziegler RG. Dairy, calcium and vitamin D intakes and prostate cancer risk in the National Health and Nutrition Examination Epidemiologic Follow-up Study cohort. Am J Clin Nutr. 2005

Yang M, Kenfield SA, Van Blarigan EL, et al. Dairy intake after prostate cancer diagnosis in relation to disease-specific and total mortality. Int J Cancer. 2015

Kroenke CH, Kwan ML, Sweeney C, Castillo A, Caan BJ. High- and low-fat dairy intake, recurrence, and mortality after breast cancer diagnosis. JNatl Cancer Inst. 2013

https://pubmed.ncbi.nlm.nih.gov/35672028

Cramer DW, Greenberg ER, Titus-Ernstoff L, et al. A case-control study of galactose consumption and metabolism in relation to ovarian cancer. Cancer Epidemiol Biomarkers Prev. 2000

Larsson SC, Bergkvist L, Wolk A. Milk and lactose intakes and ovarian cancer risk in the Swedish Mammography Cohort. Am J Clin Nutr. 2004

Qin B, Moorman PG, Alberg AJ, et al. Dairy, calcium, vitamin D and ovarian cancer risk in African American Women. Br J Cancer. 2016

Kushi LH, Mink PJ, Folsom AR, et al. Prospective study of diet and ovarian cancer. Am J Epidemiol. 1999

Ji J, Sundquist J, Sundquist K. Lactose intolerance and risk of lung, breast and ovarian cancers: aetiological clues from a population-based study in Sweden. Br J Cancer. 2015

US Department of Health and Human Services. Lactose Intolerance: Information for Health Care Providers. Eunice Kennedy Shriver National Institute of Child Health and Human Development.

Swallow DM. Genetics of lactase persistence and lactose intolerance. Annu Rev Genet. 2003

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3639864/

Outwater JL, Nicholson A, Barnard N. Dairy products and breast cancer: the IGF-1, estrogen, and bGH hypothesis. Med Hypothesis. 1997

Azzouz A, Jurado-Sánchez B, Souhail B, Ballesteros E. Simultaneous determination of 20 pharmacologically active substances in cow’s milk, goat’s milk, and human breast milk by gas chromatography–mass spectrometry. J Agric Food Chem. 2011

Bhandari SD, Schmidt RH, Rodrick GE. Hazards resulting from environmental, industrial, and agricultural contaminants. In: S chmidt RH, Rodrick GE, eds. Food Safety Handbook. Hoboken, NJ: John Wiley & Sons, Inc.; 2005

National Institutes of Environmental Health Sciences. Health and Education: Dioxins. Available at: https://www.niehs.nih.gov/health/topics/agents/dioxins/index.cfm.

Fischer WJ, Schilter B, Tritscher AM, Stadler RH. Contaminants of milk and dairy products: contamination resulting from farm and dairy practices. In: Fuquay JW, ed. Encyclopedia of Dairy Sciences. 2nd ed. San Diego, CA: Academic Press; 2011

Prandini A, Tansini G, Sigolo S, Filippi L, Laporta M, Piva G. On the occurrence of aflatoxin M1 in milk and dairy products. Food Chem Toxicol. 2009

https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-about-dairy

Chia JSJ, McRae JL, Kukuljan S, et al. A1 beta-casein milk protein and other environmental pre-disposing factors for type 1 diabetes. Nutr Diabetes. 2017

Kimpimaki T, Erkkola M, Korhonen S, et al. Short-term exclusive breast-feeding predisposes young children with increased genetic risk of type I diabetes to progressive beta-cell autoimmunity. Diabetologia. 2001

Eidelman AI, Schanler RJ. Policy statement: breastfeeding and the use of human milk. From the American Academy of Pediatrics. Pediatrics. 2012

Scharf RJ, Demmer RT, DeBoer MD. Longitudinal evaluation of milk type consumed and weight status in preschoolers. Arch Dis Child. 2013

Chen M, Pan A, Malik VS, Hu FB. Effects of dairy intake on body weight and fat: a meta-analysis of randomized controlled trials. Am J Clin Nutr. 2012

Gartner LM, Morton J, Lawrence RA, et al. Breastfeeding and the use of human milk. Pediatrics. 2005

https://pubmed.ncbi.nlm.nih.gov/24247817/

Leung AK, Sauve RS. Whole cow’s milk in infancy. Paediatr Child Health. 2003

Lucassen PL, Assendelft WJ, van Eijk JT, Gubbels JW, Douwes AC, van Geldrop WJ. Systematic review of the occurrence of infantile colic in the community. Arch Dis Child. 2001

Jarvinen KM, Makinen-Kiljunen S, Suomalainen H. Cow’s milk challenge through human milk evoked immune responses in infants with cow’s milk allergy. J Pediatr. 1999

Leung AKC. Dietary manipulations for infantile colic. Paediatr Child Health. 2003

Sampson HA. Update on food allergy. J Allergy Clin Immunol. 2004

Host A. Frequency of cow’s milk allergy in childhood. Ann Allergy Asthma Immunol. 2002

Iacono G, Cavataio F, Montalto G, et al. Intolerance of cow’s milk and chronic constipation in children. N Engl J Med. 1998

Dehghani SM, Ahmadpour B, Haghighat M, Kashef S, Imanieh MH, Soleimani M. The role of cow’s milk allergy in pediatric chronic constipation: a randomized clinical trial. Iran J Pediatr. 2012


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Friday, August 4, 2023

Vitamins and supplements are just drugs in disguise

 

The supplementation promoters are just like Big Pharma. They care about $$$ and will say just about anything to sell you their crap. 

Many people believe supplementation will enhance their nutritional value and will prevent or repair dietary deficiencies. 

THIS IS NOT SO! If you are deficient in anything then your FOOD is what needs repair, not some chemical concoction that has absolutely no resemblance to the natural nutritional needs of our body. 

Your doctor or nurse will not - under almost all circumstances - be prepared to offer any solid nutritional advice and will quickly advise these potentially dangerous drugs (vitamins/supplements). They will almost always bypass the most simple and most effective 'cure' for every 'disease' known to human and instead pull out their prescription pad or advise chemicals, procedures, injections, etc.

Protect yourself and your loved ones. They are NOT 'smarter' than you, and in fact there is a very high likelihood that following the current medical profession's direction without question will lead to serious bodily harm (if not death) and a lifetime of poor health and/or poor quality of life by feeling ill, depressed, tired, achy, etc.

Supplementation in any form will only add burden to the body. It is not a natural substance and the chance of any proper utilization of whatever one believes they are adding is probably zero. On top of that, other problems can be triggered by the body's attempt at utilizing and/or expelling this foreign substance

Real food - true species-appropriate nutrition - and avoiding toxins will do tremendous things to enhance our health and quality of life.

Throw the damn supplements in the trash, eat real, species-appropriate food, and stop taking in toxins. Your body will thank you.

Dr. Andrew Kaufman
(and get outside - get some sun!)



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Thursday, August 3, 2023

Kary Mullis and some info about PCR

Kary Mullis - an American biochemist, chemistry Nobel laureate, and inventor of PCR (Polymerase Chain Reaction). Kary described PCR testing as “a process that’s used to make a whole lot of something out of something. That’s what it is. It doesn’t tell you that you’re sick and it doesn’t tell you that the thing you ended up with really was going to hurt you or anything like that.”

Kary Mullis discussing PCR testing:



When asked about Anthony Fauci, Kary Mullis stated:
"Guys like Fauci get up there and start talking, and he doesn’t know anything really about anything. Nothing…He should not be in a position like he’s in…You know, those guys have got an agenda, which is not what we would like them to have, being that we pay for them to take care of our health in some way. They’ve got a personal kind of agenda. They make up their own rules as they go. They change them when they want to and a smugly like Tony Fauci does not mind going on television in front of the people, face out, and lie directly into the camera."


Kary began to realize the Germ Theory fraud many years ago when he attempted to cite a paper he was directed to write regarding HIV/AIDS and the underlying etiology of the alleged 'virus'. What he found out - or, in this case, couldn't find -  shocked him to his very core:


Kary Mullis died mysteriously in August 2019. Draw your own conclusions of course, but anyone as outspoken about Fauci and as critical of the medical establishment as Kary Mullis was, would have found it difficult to get life insurance.
https://thephaser.com/2021/06/the-mysterious-death-of-dr-faucis-most-notable-critic/

Over and over we see Germ Theory is simply not true. This information is heavily censored as this realization would deeply change society and our collective health tremendously, and they do not want that. They want to keep drugging, burning, cutting, injecting, etc. We have the power to put a stop to this. To stop the unabashed destruction of our health and well-being. Though the solution is so incredibly simple, these false ideas are so ingrained it can be diffcult for people to consider otherwise...

...yet it critical we do.

https://medicalsystemfailure.blogspot.com/2021/10/debunking-germ-theory.html


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Thursday, June 22, 2023

Don't confuse 'working' with 'healing'

Written by Lauren Whiteman:

What happens when we confuse “working” with healing? And why do antibiotics work sometimes and fail other times?

The body creates a symptom in an effort to heal. We then apply a drug, herb, anti-inflammatory “food,” supplement, etc that is purported to “work” for that symptom. The substance stops the healing symptom. The body's healing process has been stopped. Yes, the substance “worked," but is the result what we really want?

The problem is the body is worse off than it was before the substance “worked."

For example, you get a cold, you take honey and ginger, the cold symptoms go away, so you claim honey and ginger “work” to stop colds.

Technically, you are right; the poison worked to stop the cold.

But what is a cold? A cold is the body expelling waste. It is a body-cleaning event. A cold is how we heal.

By stopping the cold you have trapped the waste within the body. To do so you applied a poison to the body to create a greater emergency than the original offending substance that was in the process of being removed. The body stops cleaning immediately and shifts all energy to the new incoming poison.

Now, not only have you stopped the body's self-cleaning event, but you have also added even more burden to the body after consuming the toxic remedy. The damage done by the remedy will need to be cleansed and repaired in the future. 

Nerve energy to create the initial cleaning event (the cold) was wasted, and now your body has to wait months or years to rebuild that nerve energy before it can mount another cleaning event.

The remedy worked to get rid of the symptoms, but the body is worse for it working.

If we keep repeating this every time we get a "cold"/cleaning event, eventually we force the body into the next levels of disease: inflammation, induration, ulceration and Cancer/Tumors. Every cold we stop puts us one step closer to Cancer. Even if we stop the cold with plants or “natural remedies."

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"Have you ever wondered why Antibiotics “work” for some people (suppress their healing symptoms), but don’t work for others?

Have you heard a friend or family member say they had to take 2 or 3 or more rounds of antibiotics to stop their “infection”?

Why does this happen?

Well, the antibiotics work in the same way as the honey and ginger “worked”. They are poisons, which, when applied to the body, stop the cleaning event and force the body to shift all energy into the far greater emergency of the new, incoming poison.

For example, the body becomes saturated with waste from an unending assault of wrong foods being ingested. The body hits its limit and must release the waste by creating a cleaning symptom, let's say, an ear “infection."

The body starts releasing waste through the ear, mucus builds and starts to drain out the ear. 

Inflammation builds, pain ensues, heat and swelling come to the area to burn off the toxins and our body's own bacteria is directed to the ear to help break down and recycle the waste to assist in the removal process.

If we follow the principles of Natural Hygiene (The Terrain Model) and fast at the first sign of our ear-centered cleaning event, the body is able to shift all energy towards cleansing and healing. We go to bed and rest for the day, sipping only water occasionally, and the ear-centered cleaning event passes quickly and without complication, usually within 24-48 hours or less.

However, if we follow the disease industry’s program we run to the doctor. They swab our ear and tell us we have an “infection”. Bacteria have “invaded” us and caused the problem. The next “logical” step is to kill the bacteria with certain doses of patented poisons in the ear and maybe in the mouth as well for “extra precaution”.

So, we get our antibiotic prescription and we run to the drug dealer to fill our prescription. We dutifully apply our poison to stop the cleaning cycle, and, within 2-10 days, our symptoms of our body cleaning itself stop... Maybe. 

Or maybe they don’t. 

Maybe they stop and then a week later they come back. 

So we go back to the Doctor and say, "Hey, it didn’t work." Now they say we have a “super bug," we "need a stronger poison." Or maybe we need two or three different poisons at once.

The first ear “infection” we only needed one dose of antibiotics. Now we need stronger ones and now we need 2 or 3 at the same time. What is going on here? Is it really “superbugs”? Or is it really just tolerance?

We know it can’t be “superbugs” because the original “bugs” were never the cause of any disease; they are the RESULT of disease. They are created and directed by the body as part of the cleaning process.

Thus, we are left with tolerance.

When a smoker first learns to smoke they cough at their first attempt. Their body has lots of vital energy and is able to quickly expel the burning smoke to protect itself via coughing. If the human is smart they take the warning and stop smoking immediately. 

Unfortunately, people, especially young people, are more interested in being socially accepted by their group of friends than they are in listening to their bodies health protecting warnings. 😞

The smoker takes another drag, and another, and, eventually, the coughing lessens. Instead of coughing the body now creates mucus and scar tissue to protect the sensitive tissues of the lungs. The body has become tolerant to the poisonous smoke that is burning the lungs. It simply does not have the energy to constantly expel the smoke by force through coughing, so instead it shifts to other processes that don't require as much energy to handle the assault.

Our body's remarkable adaptability is, in many ways, our downfall since we do not feel the full impact of our choices until extensive damage has been done. It is easier to ignore the daily assault(s) on the body then to change our unhealthy habits.

Just like the smoker's lungs become tolerant to the smoke and unable to expel through coughing, the body becomes tolerant to the antibiotics. The first dose is a stronger poison than what the body was originally trying to clean, so the body stops the cleanup process and shifts the energy to mitigating the greater incoming poison. That poison is now in the body along with all the other poisons to which the burden has expanded. The body wasn’t able to dump the original load and now has added to its waste reserves.

A few months—possibly years—down the line the body tries to mount another clean-out. We run to the doctor again and get our drugs but this time they don’t work. This time the body pushes on, continuing the expulsion symptoms, continuing to clean in spite of the incoming poison. 

The waste load inside the body is now more toxic and of greater detriment to the body than the antibiotic consumed. The body continues to expel the waste in an effort to stop the disease conditions from progressing. Now the Doc must apply a stronger poison, or 2, or 3 different poisons at the same time to get the same suppressant effect that the original poison got the first time around.

What could have been 24 hours of water fasting and rest and a cleaner body on the other end instead becomes months of “battling infection” by applying poison after poison to a body overflowing with waste."

Lauren Whiteman


 

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Thursday, April 20, 2023

Debunking 'Flu Season'

 


People often inquire about 'flu season' and how it presents as a viral, contagious outbreak. 

When debunking the myth of contagion, we can find many attempts at 'spreading' viruses - all were complete failures. The ‘flu season’ is an idea created, supported, and continued by marketing strategies that perpetuate human illness.

The 'flu season' - as most of us know it - begins after Halloween and continues through Thanksgiving, Christmas, New Years, Valentine's Day, and Easter. The ‘worst’ is often seen throughout the major consumption holidays – Thanksgiving and Christmas/New Years. We eat an excess amount of unhealthy food and high sugar intake at these times. The holiday season can also bring stress and other emotional triggers, and is combined with colder weather, where getting fresh, healthy food might be less accessible or affordable.

In summary, the 'flu season' is poisoning season - excess toxin consumption leads to acute detox needs – labeled a ‘virus’ to sell you all kinds of toxins that will only further complicate your health.
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The aforementioned study was published in 1919, and its purpose was to determine influenza’s mode of spread. It was carried out on a group of 100 volunteers from the U.S. Navy and took place on an island in Boston Harbor called Gallops Island.

"According to a document from The American Association of Immunologists, at the time these experiments were conducted, many scientists believed that influenza was caused by what was then known as Pfeiffer’s bacillus. This is because during the influenza pandemic of 1892, a German doctor named Richard Pfeiffer isolated these bacteria from influenza patients.

That being said, the first thing they did in the experiments at Gallops Island was administer a “rather moderate amount” of “a pure culture of bacillus of influenza, Pfeiffer’s bacillus” into the nostrils of some of the volunteers.

Nothing happened, so they decided to administer “a very large quantity of a mixture of thirteen different strains of the Pfeiffer bacillus” to 19 of the volunteers by spraying it into their nose, eyes, and throat while they inhaled. Still, none of them got sick.

Next, they “collected the material and mucous secretions of the mouth and nose and throat and bronchi” from influenza patients in Boston hospitals and administered this to ten of the volunteers.

This study took place during the 1918 Spanish flu pandemic, so there was certainly no shortage of influenza patients at the time.

Basically, they allowed these people, who were sick with influenza, to cough and blow their noses into a tray after gargling and/or washing out the nostrils with a sterile salt solution, and mucous was also swabbed from their throats and nostrils. This mixture was then sprayed into the nostrils, eyes, and throats of the volunteers, and it was also instilled (dispensed with an eye dropper) into some of the volunteers. However, even after all this, no one got sick.

At this point, the doctors running the experiments suspected that perhaps the reason nobody got sick was that these secretions had to travel up to four hours to get from Boston hospitals to the test subjects on Gallops Island, and “the virus was perhaps very frail, and could not stand this exposure”.

So, they tried the experiment again, but this time they had the material rushed to Gallops Island in only an hour and forty minutes. Also, they administered six times as much material to each subject as they did in the previous experiment, but still, none of them fell ill.

Next, they suspected that “it is possible that the salt solution might be inimical to the virus”, so in an attempt to eliminate “all other outside influences”, they “transferred the material directly from nose to nose and from throat to throat” using cotton swabs on the end of sticks. It’s not clear whether they brought patients to Gallops Island or had the Navy volunteers visit the hospital(s), but in any case, they made sure to try this with patients who were on their first day of the disease, as well as with those on their second and third days. Again, none of the volunteers came down with anything.

In the next experiment, blood was taken from the arms of influenza patients and then injected into ten volunteers, but even this couldn’t get anyone sick.

Then the doctors “collected a lot of mucous material from the upper respiratory tract” and ran it through filters which block normal sized bacteria and only allow “ultramicroscopic” organisms to pass through. They injected this filtrate into ten volunteers, and, you guessed it, nobody got sick.

Next, they wanted to simulate the way that influenza is supposed to spread naturally.

They brought ten volunteers to the U. S. Naval Hospital at Chelsea, where there was a ward filled with influenza patients. Here, the volunteers were made to be in close contact with these patients, shaking their hands, sitting by their bedsides and talking with them, and then, while “muzzle to muzzle” the patients breathed out as hard as they could while the volunteers breathed in. This was done five times.

They even went so far as to have the patients cough directly into the volunteers’ faces. This was also done five times.

Each volunteer went through this whole process with ten different influenza patients at various stages of the disease. But incredibly, even after all this, the volunteers were watched carefully for a whole week, and surprise, surprise, none of them got sick.

In addition, it also points out that two of the doctors who worked on the experiments conducted a similar study at Goat Island, San Francisco, and “they were unable to reproduce the disease” in these tests, as well.

https://alexanderlambert.wordpress.com/tag/contagion-experiments/
https://northerntracey213875959.wordpress.com/2021/02/22/contagion-a-fairy-story
https://zenodo.org/record/1505669#.YRUd1fKSnIV

In March of 1919 Rosenau & Keegan conducted 9 separate experiments in a group of 49 healthy men, to prove contagion. In all 9 experiments, 0/49 men became sick after being exposed to sick people or the bodily fluids of sick people.
https://jamanetwork.com/journals/jama/article-abstract/221687

In November 1919, 8 separate experiments were conducted by Rosenau et al. in a group of 62 men trying to prove that influenza is contagious and causes disease. In all 8 experiments, 0/62 men became sick. Another set of 8 experiments were undertaken in December of 1919 by McCoy et al. in 50 men to try and prove contagion. Once again, all 8 experiments failed to prove people with influenza, or their bodily fluids cause illness. 0/50 men became sick. In 1919, Wahl et al. conducted 3 separate experiments to infect 6 healthy men with influenza by exposing them to mucous secretions and lung tissue from sick people. 0/6 men contracted influenza in any of the three studies.
https://www.jstor.org/stable/30082102?seq=1#metadata_info_tab_contents

In 1920, Schmidt et al conducted two controlled experiments, exposing healthy people to the bodily fluids of sick people. Of 196 people exposed to the mucous secretions of sick people, 21 (10.7%) developed colds and three developed grippe (1.5%). In the second group, of the 84 healthy people exposed to mucous secretions of sick people, five developed grippe (5.9%) and four colds (4.7%). Of forty-three controls who had been inoculated with sterile physiological salt solutions eight (18.6%) developed colds. A higher percentage of people got sick after being exposed to saline compared to those being exposed to the “virus”.
https://pubmed.ncbi.nlm.nih.gov/19869857/
https://catalog.hathitrust.org/Record/102609951

In 1921, Williams et al. tried to experimentally infect 45 healthy men with the common cold and influenza, by exposing them to mucous secretions from sick people. 0/45 became ill.
https://pubmed.ncbi.nlm.nih.gov/19869857/

In 1924, Robertson & Groves exposed 100 healthy individuals to the bodily secretions from 16 different people suffering from influenza. The authors concluded that 0/100 became sick as a result of being exposed to the bodily secretions.
https://academic.oup.com/jid/article-abstract/34/4/400/832936?redirectedFrom=fulltextA

In 1930, Dochez et al. attempted to infect a group of men experimentally with the common cold. The authors stated in their results, something that is nothing short of amazing. “It was apparent very early that this individual was more or less unreliable and from the start it was possible to keep him in the dark regarding our procedure. He had inconspicuous symptoms after his test injection of sterile broth and no more striking results from the cold filtrate, until an assistant, on the second day after injection, inadvertently referred to this failure to contract a cold. That evening and night the subject reported severe symptomatology, including sneezing, cough, sore throat and stuffiness in the nose. The next morning he was told that he had been misinformed in regard to the nature of the filtrate and his symptoms subsided within the hour. It is important to note that there was an entire absence of objective pathological changes”.
https://pubmed.ncbi.nlm.nih.gov/19869798/

In 1937 Burnet & Lush conducted an experiment exposing 200 healthy people to bodily secretions from people infected with influenza. 0/200 became sick.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2065253/

In 1940, Burnet and Foley tried to experimentally infect 15 university students with influenza. The authors concluded their experiment was a failure.
https://onlinelibrary.wiley.com/doi/abs/10.5694/j.1326-5377.1940.tb79929.x 

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When we truly understand what these 'illnesses' are - we begin to understand that our personal health is not up to some random Boogeyman 'virus' but is in fact how we treat our inner terrain.

Debunking the 'virus':
(Just because a specific virus is not yet covered on this blog does NOT mean it can't be debunked. Keep in mind their own 'gold standard' of Koch's Postulates has never been met; and as mentioned previously, all are patented which suggests they are all man-made constructs.)
Polio
HIV/AIDS
Flu Season
Measles
Spanish Flu


Related articles:
Debunking Germ Theory
Kary Mullis and some info about PCR
Contagion called into question
Contagion and epidemics: bacteria


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Wednesday, April 19, 2023

Overwhelming evidence...

 

The following is a collection of sources, studies, other articles, testimonials, etc., regarding the effect when humans adopt a species-appropriate diet and how that simple change overwhelmingly has an almost-miraculous, measurable benefit to human health. When the data is critically examined (and there is much more available when you continue to research), it seems there is little room for debate as to what dietary pattern best meets the optimal human nutritional needs and effective health promotion/disease prevention...

"Let food be thy medicine"

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Heart disease, cancer, diabetes, autoimmune disease - most of the major 'diseases' out there - are largely avoidable and often even curable. But sadly, your medical professional is unlikely to offer much except for prescribing drugs that will only apply a Band Aid on what will almost surely proceed to a gaping wound. My goal is to share what I have learned in 25+ years as a Registered Nurse - the past 20 or so years researching species-appropriate nutrition - and offer a pathway toward true healing. 

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Take the following study, for example. There has been NO drug that has ever reversed heart disease. No American Heart Association recommendation has ever been shown to reverse heart disease. Our current recommendations simply maintain illness. Additionally, having stents and bypasses will NOT help the person who does not eradicate the underlying cause of their disease. But many are proving it is possible they can avoid these invasive life-altering surgeries and even reverse their disease when they simply change their diet.

The study states:
Clinical trials have also demonstrated benefits of plant-based dietary patterns in patients with CHD (coronary heart disease). In 1983 and 1990, RCTs using a lifestyle medicine intervention of a whole foods, low-fat, vegetarian diet, moderate exercise, social support, and stress-management training documented significant reversal in CHD, as measured by improvements in ventricular function using radionuclide ventriculography, a 400% increase in myocardial perfusion by cardiac positron emission tomography, regression in coronary atherosclerosis using quantitative coronary arteriography, and 2.5 times fewer cardiac events when compared with a randomized control group (127–130). There was a dose-response correlation between adherence to this lifestyle intervention and changes in percent diameter stenosis. Two demonstration projects showed significant improvements in all risk factors, a >90% reduction in angina within weeks, decreased need for medications, and a 77% reduction in the need for revascularization (131,132). Additionally, in 1995 and 2014, a whole food plant-based diet intervention was shown to result in prevention of coronary artery disease progression and angiographic disease reversal (133–135). On this basis, it appears that a whole food, plant-based diet may halt progression of coronary atherosclerosis and achieve evidence of angiographic disease regression.
Journal of the American College of Cardiology
https://www.jacc.org/doi/10.1016/j.jacc.2016.10.086

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The incredible result - and the valuable tool it offers in truly healing people is extremely powerful and gives hope to many who suffer from chronic cardiovascular disease and many other 'disease' conditions. (There are many other studies and testimonials in this article.)

(Some of the following statements refer to a plant-based way of eating as a 'Vegan Diet'. Obviously, I cannot control the words other people choose, but the term 'Vegan Diet' is a misnomer and I wish it were avoided when the discussion is about health. I always use the term 'plant-based' or use the actual species classification and I never use the term 'Vegan diet' in my own writings. Nonetheless, it does not devalue the significance of their findings.)

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Houston Cardiologist Dr. Baxter Montgomery puts his patients on a plant-based diet to treat their chronic conditions, and they see amazing results. One of his patients, Rosalee Iles, was overweight and suffered from type 2 diabetes and heart disease. She had been taking insulin for over 20 years. After adopting a low-fat, whole-food, plant-based diet, she got off insulin, lost 35 pounds, and reversed her heart disease.
https://www.forksoverknives.com/wellness/houston-cardiologist-amazing-success-treating-type-2-diabetes-nutrition

Dr. Baxter Montgomery

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“My drastically improved health and my reading of the available data convinced me, beyond any shadow of a doubt, that a whole-foods plant-based diet was better than any pill I’d ever prescribed. I was thrilled to have this incredible tool but more than a little angry that I hadn’t learned about this in my training. I paid a lot of money for that education, and couldn’t believe this lifesaving information was left out of the curriculum. My feelings of anger were rapidly followed by a feeling of horror as I realized that I had been practicing medicine all wrong for many years. I had been pushing pills and procedures instead of broccoli and beans. It felt like a punch to the stomach. Despite wanting nothing more than to help my patients get well, I had enabled many of them to stay sick.”
Kerry Graff, MD
https://www.forksoverknives.com/wellness/doctors-want-get-healthier-not-bed-big-pharma

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"The more meat and dairy in your diet, the higher your risk of cancer."
Dr Chidi Ngwaba at Oxford University
https://www.youtube.com/watch?v=SI28m1gEQ5o

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“The biggest surprise for me in observing my patients who have adopted a whole food plant based diet is that they have actually been able to not just control or manage, but reverse their chronic illness while coming off their medications. And that's just radical and revolutionary, because what I was in Med school and residency the predominant mantra was management of chronic illness - no matter how many medications it took. If I had a new patient come in with diabetes, high blood pressure, high cholesterol, if I could get good blood glucose control, good cholesterol control and good blood pressure with the aid of medications such as Metformin, Glipizide, lisinopril, hydrochlorothiazide, and Lipitor for their cholesterol, I was considered a good doctor. And now what I'm seeing is that these same patients who come in on these medications are able to get rid of all of them just by changing what they put at the end of their fork… with better control than when they were on the medications in the first place. That's to me – that’s just radical, revolutionary, and shocking.”
Anthony Lim, MD

Anthony Lim, MD

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Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins
A Randomized Clinical Trial
For this randomized controlled trial, the team recruited 22 pairs of healthy adult identical twins via the Stanford Twin Registry, a database of twins who have signed up to participate in research. They assigned one twin from each pair to follow a vegan diet for eight weeks, and the other to an omnivorous diet.
The researchers ensured that both diets were as healthful as possible, with both the vegan and omnivore diets containing ample vegetables, beans, fruits, and whole grains and minimal sugar and refined starches. The omnivorous diet additionally included chicken, fish, eggs, cheese, and dairy.
At four weeks the twins eating vegan had already seen significant improvements in their cardiometabolic health, with lower LDL cholesterol, insulin, and body weight. By the completion of the study (8 weeks), the vegan group had reduced their LDL by around 14% and their fasting insulin levels by 20%. They’d also lost, on average, 4.2 pounds more than the omnivorous group.
The results were published November 30 in JAMA Network Open. “The findings from this trial suggest that a healthy plant-based diet offers a significant protective cardiometabolic advantage compared with a healthy omnivorous diet,” the authors concluded.
https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2812392

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“People who ate the most animal-based foods got the most chronic disease and people who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. In every respect, vegans appear to enjoy equal or better health in comparison to both vegetarians and non-vegetarians."
T. Colin Campbell, PhD Professor of Nutrition, Cornell University

Dr. T. Colin Campbell

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There was a study done in Gisborne, New Zealand titled The BROAD study: A randomised controlled trial using a whole food plant-based diet in the community for obesity, ischaemic heart disease or diabetes. The participants were aged 35-70. The study results showed those following a plant-based diet lost an average 11.5kg in one year - the largest weight loss of any randomised control trial in which participants had no restriction on calories and did not have to exercise. After 12 months, as well as the weight loss, those who changed their diet decreased their waist circumference by average of 9cm and their medication usage by an average of 29 per cent. Further, two out of four patients with diabetes reduced their dosage or reliance on diabetes medications, including one who no longer required insulin. Those without diabetes also reported improved levels of glycated haemoglobin (HbA1c), used to assess a person's control of their condition, with a higher score showing a greater risk of developing diabetes-related complications.
https://www.nature.com/articles/nutd20173

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“During my 11 years of medical training, I learned how to diagnose and treat diseases from many brilliant physicians and scientists. However, I did not learn as much about the successful ways to prevent disease in the first place, such as with nutrition; a common theme, unfortunately. Nevertheless, I have come to learn and experience that heart disease (and many other diseases) are preventable, treatable and even potentially reversible with dietary changes, specifically by adopting a whole food plant-based diet – a diet rich in fruits, vegetables, whole grains, legumes, nuts and yams, and excluding highly refined foods and animal products, such as meats and dairy.”
Robert Ostfeld, M.D., MSc., cardiologist
https://health.usnews.com/health-news/patient-advice/articles/2016-09-16/the-secret-to-putting-your-cardiologist-out-of-business

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“After years of intense research, I could come to only one conclusion: People whose diets are high in animal protein have significantly higher rates of chronic diseases: hypertension, cancer, diabetes, heart disease, and many, many others, including cataracts, diverticulitis, diverticulosis, inflammatory bowel disease, gall bladder disorders, gout, hypertension, irritable bowel syndrome, kidney stones, and rheumatoid arthritis.”
Dr. Garth Davis, Proteinaholic: How Our Obsession with Meat Is Killing Us and What We Can Do About It

Video of Dr. Garth Davis 
(please ignore the fact that he is responding to a specific person, because the information in the video is fantastic!)
Dr. Garth Davis Part One
Dr. Garth Davis Part Two - Blue Zones, carbs, etc.


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“Animal-based foods promote the mechanisms that underlie chronic cardiometabolic disease, whereas whole-food plant-based nutrition can reverse them.”
https://www.sciencedirect.com/science/article/abs/pii/S0002914922010670

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Dr. Ronald Weiss prescribes medicine but he also does something less typical: For most patients, he prescribes a plant-based diet he believes will help fight chronic ailments like diabetes, obesity and high cholesterol.
“The ultimate goal is to relieve suffering and to sustain life and make life better. So I will choose any way that we have to do that.”
https://www.today.com/health/plant-based-diet-helps-patients-heal-doctor-says-t23211

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“The discovery of alkylating mutational signature associated with the consumption of red and processed meats ‘further implicates’ diet in the development of colorectal cancer.”
Marios Giannakis, M.D., Ph.D
https://www.cancer.gov/news-events/cancer-currents-blog/2021/red-meat-colorectal-cancer-genetic-signature

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Gastroenterologist Dr. Angie Sadeghi, MD is committed to delivering the highest quality of care to her patients. In order to do that, she strongly advocates for the elimination of animal products - particularly dairy - from the diet of anyone suffering from inflammatory bowel disease or other gastrointestinal issues.

Dr. Angie Sadeghi

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"Several research studies have shown that plant-based diets reduce body fat. One clinical study by Barnard et. al researched the effects of a plant-based diet  in postemenopausal women after 14 weeks.  From this study, it was reported that the adoption of a plant-based diet had a statistically significant mean weight loss of 5.8 kg  compared to a weight loss of 3.8 kg in the control group which adopted a meat-inclusive diet following the National Cholesterol Education Program guidelines."
https://pha.berkeley.edu/2021/04/11/benefits-of-plant-based-diets-in-athletic-performance/

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“A review of large-scale studies involving more than 1.5 million people found all-cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis.”
"Is Meat Killing Us?"; Journal of the American Osteopathic Association.
https://www.sciencedaily.com/releases/2016/05/160505140057.htm

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Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22–1.73) and processed (RR: 1.45, 95% CI: 1.26–1.65) meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04–1.57), bacon (RR: 1.37, 95% CI: 1.17–1.61), ham (RR: 1.44, 95% CI: 1.00–2.06), and sausage (RR: 1.33, 95% CI: 1.16–1.52). When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33–1.99) but not in cohort studies (RR: 1.02, 95% CI: 0.90–1.17) for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk.
“Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk.”
https://pubmed.ncbi.nlm.nih.gov/23967140/

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“Compared with the control group, a plant-based diet resulted in a significant decrease in body weight, body mass index, waist circumference, HbA1c, and fasting blood glucose after 8 weeks. Overall, it can be concluded that a plant-based diet had a more favorable nutrient composition for cardiovascular health than the omnivorous dietary pattern of the control group.”
https://pubmed.ncbi.nlm.nih.gov/36364858/

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In a 74-week trial, Neal Barnard, MD, and his research team randomized 99 participants with type 2 diabetes to a low-fat, vegan diet or a diet following American Diabetes Association (ADA) guidelines. They found the low-fat, vegan diet to be significantly more effective than the ADA dietary guidelines at achieving glycemic control.
https://pubmed.ncbi.nlm.nih.gov/19339401

Diabetes expert Dr. Neal Barnard 

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"A plant-based diet is the best diet for kids, too: Studies have shown that vegetarian kids grow taller and have higher IQs than their classmates, and they are at a reduced risk for heart disease, obesity, diabetes, and other diseases in the long run."
Charles Attwood, M.D., Dr. Attwood's Low-Fat Prescription for Kids, New York: Penguin Books, 1995

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“The blood pressure and glucose readings were dropping as well as their weight. Their aches and pains were gone and diabetic neuropathy was improving. Medications were being eliminated. The cholesterol readings were normalizing. All because of plants. I never witnessed this degree of health improvement practicing traditional medicine.”
Dr. Jami Dulaney
https://nutritionstudies.org/frustrations-of-being-a-plant-based-cardiologist

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"Milk’s main selling point is calcium, and milk-drinking is touted for building strong bones in children and preventing osteoporosis in older persons. However, clinical research shows that dairy products have little or no benefit for bones...Dairy products—including cheese, ice cream, milk, butter, and yogurt—contribute significant amounts of cholesterol and saturated fat to the diet...Prostate and breast cancers have been linked to consumption of dairy products.
Physicians Committee for Responsible Medicine (PCRM); "Health Concerns About Dairy Products"

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"The human body has no more need for cows’ milk than it does for dogs’ milk, horses’ milk, or giraffes’ milk. There is absolutely no nutrient, no protein, no vitamin, no mineral that can't be obtained from plant-based foods."
Michael Klaper, MD

Michael Klaper, MD

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Nurses at three faculty-led community health clinics participated in a nutrition educational program, following a plant-based diet for 21 days.
After 21 days:
74% saw a decrease in total cholesterol
53% of participants lost weight, accomplishing this without counting calories, monitoring food quantities, or rigidly following the diet
in addition, participants reported a dramatic improvement in satisfaction with their energy levels—11% were highly satisfied before the diet, whereas 41% felt this way afterward
only 6% of participants were highly satisfied with their overall health before starting the program, but 44% felt this way after the program
In summary they found that proper nutrition is an important but often overlooked component of preventive care and disease management and the nurses who participated in the program now see a plant-based diet as a viable option for the prevention and treatment of chronic disease.
https://journals.lww.com/ajnonline/Abstract/2017/03000/A_Plant_Based_Nutrition_Program.31.aspx

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"Poor health is not caused by something you don't have; it's caused by disturbing something that you already have. Health is not something you need to get, it's something you have already if you don't disturb it...Heart disease and diabetes, which account for more deaths in the U.S. and worldwide than everything else combined, are completely preventable by making comprehensive lifestyle changes without drugs or surgery."
Dean Ornish, MD

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“I recommend a plant-based diet because I know it’s going to lower their blood pressure, improve their insulin sensitivity and decrease their cholesterol, and so I recommend it in all those conditions.”
Dr. Kim A. Williams, former president-elect of the American College of Cardiology
https://archive.nytimes.com/well.blogs.nytimes.com/2014/08/06/advice-from-a-vegan-cardiologist

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Dietary modification is an important approach to cancer control. In 1981, Doll and Peto estimated that approximately 35% of cancer deaths in the United States were avoidable by modification of diet. World Health Organization (WHO) indicates that excess consumption of red and preserved meat are associated with an increased risk of CRC, based on the International Agency for Research on Cancer (IARC) report. Finally, processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence by IARC, on 26 October 2015.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595

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"The fact is: the drinking of cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps and diarrhea in much of the world's population, and the cause of multiple forms of allergy as well; and the possibility has been raised that it may play a central role in the origins of atherosclerosis and heart attacks.”
Frank A. Oski, MD, Former Director of the Department of Pediatrics at Johns Hopkins University, Don't Drink Your Milk

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"The results showed that men consuming 430g/d of dairy compared to those consuming 20.2g/d had a 27% increased risk of developing prostate cancer. Compared to participants consuming zero dairy, those consuming the most had a 60% increased risk."
https://pubmed.ncbi.nlm.nih.gov/35672028

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Heterocyclic amines

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“During my life-changing transformation from traditional cardiologist to empowered Healthy Heart Doc, I realized that with great power comes great responsibility. I have changed my approach in the war against heart disease and its allies (diabetes, hypertension, high cholesterol, and obesity) by opting to battle with ‘forks over stents’.”
By Columbus Batiste, MD, FACC, FSCAI
https://www.forksoverknives.com/success-stories/why-i-abandoned-traditional-cardiology-to-become-the-healthy-heart-doc

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"Dairy products contribute to a surprising number of health problems. They can impair a child's ability to absorb iron and in very small children can even cause subtle blood loss from the digestive tract. Combined with the fact that milk has virtually no iron of its own, the result is an increased risk of iron deficiency."
Benjamin Spock, MD, pediatrician and author, article "Good Nutrition for Kids"

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The results showed that a plant-based diet was protective against the development of GI cancers with a risk reduction in the order of 20–30% Plant-based diets reduced the risk of pancreatic cancer by 29%, colorectal by 24%, rectal by 16%, colon by 12%, gastric by 19%, liver by 39%.
https://pubmed.ncbi.nlm.nih.gov/35719615

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Dr. Caldwell Esselstyn of the Cleveland Clinic published a study last year in The Journal of Family Practice demonstrating that patients with coronary artery disease eating a whole food plant-based diet had approximately a 30-fold decrease in cardiovascular events (heart attacks, strokes, placement of coronary stents, and heart surgery) when compared to patients treated with conventional strategies. Unlike conventional medical and interventional therapies -- which at best slow the progression of coronary artery disease -- 70 percent of Esselstyn’s patients actually have some degree of reversal of their coronary artery blockages. He calls coronary artery disease a “toothless paper tiger” and maintains that “you need not ever have coronary artery disease,” and even if you already have it, “you need not ever have a heart attack.”
https://www.mrt.com/news/health/article/Plant-based-diet-is-solution-to-ending-7414519.php

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In the EPIC-Oxford study, those following a vegetarian or vegan diet had a 77% reduction in the risk of developing myeloma.
https://pubmed.ncbi.nlm.nih.gov/36170461

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“Among US adults, higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident CVD and all-cause mortality...”
https://pubmed.ncbi.nlm.nih.gov/30874756

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“In China a recent shift to meat-heavy diets has been linked to increases in obesity, cardiovascular disease, breast cancer and colorectal cancer. U.S. and World Health Organization researchers have announced similar findings for other parts of the world. And then there are the growing concerns about what happens to people who eat the flesh of animals that have been pumped full of genetically modified organisms, hormones and antibiotics.”
T. Colin Campbell, PhD Professor of Nutrition, Cornell University

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“In this prospective study of red meat, poultry, and egg consumption and risk of lethal prostate cancer in the PSA-era, we observed a statistically significant positive association between intake of eggs and risk of lethal prostate cancer. In addition, among men initially diagnosed with clinically localized or regional prostate cancer, we observed suggestive positive associations between total poultry and total processed red meat intake and progression to lethal prostate cancer…”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3232297

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"Milk contains fat, saturated fat, and cholesterol, and diets high in fat and saturated fat can increase the risk of several chronic diseases, including cardiovascular disease...Organic milk may not contain the pesticides and antibiotics that non-organic milk contains, but still can be loaded with fat and cholesterol. Even organic cow’s milk, which does not contain artificial hormones, does contain naturally occurring hormones. These hormones have been shown to increase the risk of some forms of cancer."
Neal Barnard, MD

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A Mayo Clinic study found that eating lots of antioxidant-rich fruits and vegetables may reduce your risk of non-Hodgkin's lymphoma. The researchers concluded that the key is eating foods high in antioxidants - taking antioxidant supplements doesn't have the same effect. A study at Oxford University backed up the Mayo Clinic's findings, and even went a bit further, concluding that vegetarians slashed their risk of non- Hodgkin's lymphoma, leukemia and other blood cancers by 45 percent.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3428173

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National Cancer Institute researchers studied 500,000 people and found those who reported eating the highest amounts of red meat (about a steak a day) had a 30 percent greater risk of dying compared to those who ate the lowest amounts of red meat.
https://academic.oup.com/ije/article/49/1/246/5470096

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“Don’t drink milk for health. I am convinced on the weight of the scientific evidence that it does not 'do a body good.' Inclusion of milk will only reduce your diet’s nutritional value and safety."
Robert M. Kradjian, MD Former Chief of General Surgery at Seton Medical Center, "The Milk Letter: A Message to My Patients”

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Tufts University Scientists in Boston found that young women performed worse on mental acuity tests after just one week on the low-carb, meat-centered diets such as the Atkins diet.
https://now.tufts.edu/2008/12/11/low-carb-diets-can-affect-dieters-cognition-skills

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“We have just been doing some calculations looking at the question of how much could we reduce mortality shifting towards a healthy, more plant-based diet, and our estimates are about one-third of deaths could be prevented. If you step back and look at the data, the optimum amount of red meat you eat should be zero."
Walter Willett, M.D., of Brigham and Women's Hospital

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“Diet as a primary intervention was considered most effective when emphasizing whole, plant-based foods including whole grains, vegetable, legumes, fruits, nuts and seeds, with minimal consumption of meat and other animal products.”
https://journals.sagepub.com/doi/full/10.1177/15598276221087624

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"When we kill the animals to eat them, they end up killing us because their flesh, which contains cholesterol and saturated fat, was never intended for human beings."
William C. Roberts, M.D., editor of The American Journal of Cardiology

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“To effectively heal, physicians should educate themselves, their medical teams, and their patients about food-based prescriptions, not fad diets or industry-backed claims, to treat the root cause of chronic disease. This advice isn’t unsolicited. One in two adults, according to a survey of 10 million people, is asking for nutrition guidance. It’s time for health care providers to take the lead…Up to 90 percent of type 2 diabetes cases can be prevented by keeping weight under control, exercising more, eating a healthy diet, and not smoking…As we teeter on the brink of a food revolution, we need doctors to lead the way. To shift demand for plant-based eating patterns, they must first understand how they work and how to prescribe them.”
Agustina Saenz, MD
https://www.statnews.com/2016/11/17/nutrition-doctors-patients

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Another video from Dr. Michael Klaper

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“The recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong Direction… Three glasses of low-fat milk add more than 300 calories a day. This is a real issue for the millions of Americans who are trying to control their weight. What's more, millions of Americans are lactose intolerant, and even small amounts of milk or dairy products give them stomachaches, gas, or other problems. This recommendation ignores the lack of evidence for a link between consumption of dairy products and prevention of osteoporosis. It also ignores the possible increases in risk of ovarian cancer and prostate cancer associated with dairy products.”
Harvard School of Public Health; On the Consumption of Dairy Products (2005)

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"Cow's milk is a foreign substance that has pervaded every corner of our diets... Today there is little doubt that early and frequent feeding of dairy products leads to greatly increased incidence of childhood diabetes. It has been confirmed that high cow's milk consumption is a major cause of osteoporosis."
Linda Folden Palmer, DC, chiropractor and author, Baby Matters: What Your Doctor May Not Tell You About Caring for Your Baby (2007)

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“The education doctors receive regarding the prevention and reversal of chronic illnesses is woefully inadequate. On average, most doctors receive only 19.6 hours of nutrition training across four years of medical school.”
https://www.aamc.org/media/25711/download

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"Milk and refined sugar make two of the largest contributions to food induced ill health in our country... It is my strong recommendation that you discontinue your milk products."
Joseph Mercola, DO, Osteopathic Physician

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Researchers looked at 6,318 adults over the age of 50. On average, about 16 percent of their total daily calories came from protein. People who ate high-protein diets were 74 percent more likely to die before the end of the study than those who ate low-protein diets. Decreasing protein consumption from moderate to low levels reduced early mortality risk by 21 percent. The study shows that middle-aged people who eat a diet high in animal proteins from milk, meat and cheese are more likely to die of cancer than someone who eats a low-protein diet. The research also showed the people who ate lots of meat and dairy were more likely to die at an earlier age.
https://www.cell.com/cell-metabolism/fulltext/S1550-4131(14)00062-X

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Another video from Dr. Anthony Lim:


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"The results showed that a sustained change from a typical Western diet to the optimal diet from age 20 years was estimated to increase life expectancy by 10.7 years in women and 13 years in men. The largest gains were shown to occur by eating more legumes (females: 2.2 years; males: 2.5 years), whole grains (females: 2.0; males: 2.3 years), and nuts (females: 1.7 years; males: 2.0 years) and less red meat (females: 1.6; males: 1.9 years) and processed meat (females: 1.6 years; males: 1.9 years). Changing from a typical diet to the optimal diet at age 60 years was estimated to increase LE by 8.0 years for women and 8.8 years for men, and 80-year-olds would gain 3.4 years. Even a halfway transition towards an optimal diet was predicted to increase LE by 6.2 years for 20-year-old women from the United States and 7.3 years for men. Results were presented based on US data, but similar trends were found when considering data from China and Europe."
https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1003889

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“Dr. Greger’s career was inspired by his grandmother, who was diagnosed with end-stage heart disease and sent home to die at the age of 65. Nathan Pritikin, one of the early lifestyle medicine pioneers, then took her on and after just three weeks, she couldn’t just get out of her wheelchair, but walk for 10 miles a day – living another 31 healthy years on this earth.”
"A plant-based diet is like a one-stop shop against chronic diseases."
Dr. Michael Greger
https://www.drcarney.com/blog/science-inspired/nathan-pritikin-shows-heart-disease-is-reversible

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“In just a short time, I’ve seen many patients avoid or decrease medications, prevent diabetes, lose weight, and reduce their cardiovascular risk by moving towards or fully adopting a plant-based diet.”
Dr. Michelle McMacken

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"Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity."
https://www.thepermanentejournal.org/doi/10.7812/TPP/12-085

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Which doctor would you rather have?

Sadly, many of our medical professionals have poor comprehension of nutrition and – even while understanding anatomy and physiology - fail to relate our human body mechanisms with a comparative anatomy chart. It makes perfect sense, and in fact, seems obvious when objectively examining anatomical and physiological comparisons. This is further evidenced by the dramatic positive effects almost unfailingly – and rapidly - demonstrated when we remove species-inappropriate foods from our body.

"When you fail to inform someone about the importance of lifestyle medicine, then you steal that person’s right to live free from sickness and medication.”
John McDougall, MD

Related articles:
Species-appropriate food choices
Dairy. What you need to know.
Not Food - It's Poison!



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