There are hundreds, if not thousands, of papers in peer-reviewed medical journals dating back to the mid 1980s relating to the causes and preventative of breast, cervical, ovarian, endometrial and corpus uterine cancers. Unfortunately, this information is generally not read by medical practitioners, specialists or health support organisations.
Category: Dairy
Pink Day Blues
In 1985, National Breast Cancer Awareness Month (October) was created by the American Cancer Society. Funding was provided by Zeneca (later AstraZenca) , a British pharmaceutical company. AstraZenca is still (as at 2018) associated with Breast Cancer Awareness Month. AstraZenca produces Tamoxifen. Tamoxifen is an estrogen antagonist or anti-estrogen drug which works by blocking the effects of estrogen.
Pink Day is one day in October which is designated to create awareness of breast cancer and to raise money for research.
Lifetime exposure to estrogen is 2.5-3 times higher in Western women than rural Chinese women in the 1980s. China women reach menarche later, menopause earlier and have reduced levels of estrogen, progesterone and testosterone during their reproductive years.
There is much evidence that increased levels of estrogen, progesterone and testosterone are associated with a significant increase in breast cancer as well as evidence that low-fat, high carbohydrate diet reduces the level of these hormones.
Multiple Sclerosis and Roy Swank
Roy Swank discovered a dietary connection with multiple sclerosis in the late 1940s following studies in Norway. He instigated a study that followed a group of multiple sclerosis patients for 34 years. He wrote a book, The Multiple Sclerosis Diet Book: A Low-Fat Diet for the Treatment of M.S.[1]
No other treatment plan has come close to achieving the results that Swank achieved.
The Gluten Lie: And Other Myths About What We Eat – A Review
Alan Levinovitz is an assistant professor of Religious Studies at James Madison University, Virginia.
His book, The Gluten Lie: And Other Myths About What We Eat, “takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from the anxiety of what we eat.”
Whilst the book was fascinating in describing how easily it is for society to be deluded about food issues, the book adds several misconceptions of its own.
Dairy, Gluten and Autism
Autism is defined by a set of behaviours. Key symptoms are: an extreme introversion; social indifference; stereotyped repetitive behaviours; language problems; problems with hygiene; temper tantrums; in some cases hyperactivity; irrational fears; decreased but fluctuating insensitivity to pain.
At 2010, the rate of autism at age 8 was 14.7 per 1,000 which is 1 in 68. Boys are 4.5 times more likely to be affected than girls—rate for boys is 1 in 42 compared with 1 in 189 for girls.
Rates of autism have been rising dramatically. The 2010 rate is: 29% higher than the preceding estimate of 1 in 88 children in 2008; 64% higher than the 2006 estimate of 1 in 110 children; 123% higher than the 2002 estimate of 1 in 150 children.
Black children are affected at a rate 14% higher than Hispanic children and white children affected 45% more than Hispanic children.
The association of autism with severe gastrointestinal problems has been documented since the 1990s.
The A2 Milk Story
The hypothesis that A2 milk was protective of type 1 diabetes originated with a paper published in 1992. Robert Elliott observed much lower rates of type 1 diabetes amongst Polynesian children that were raised on the Polynesian islands compared with those raised in Auckland. This was attributed to the differences in the β-casein profile.
Elliott was the lead author of a conference paper that examined the effects of feeding casein to non-obese diabetic (NOD) mice. The conclusion was that “the induction of diabetes by casein in the NOD mouse appears to be restricted to casein containing the A1 variant of beta-casein”.
The marketing potential of such a discovery could be enormous.
Comparison of Dairy Milks with Human Milk
Milks are complex lipid emulsions in water containing protein, fat, lactose, vitamins and minerals, as well as enzymes, hormones and immunoglobulins which provide initial immunity functions,
There is approximately 5,500 species of mammals which initially supply their young with milk. There are vast differences in milk composition among the mammal species.
Mammals provide milk for their growing infants that provide a unique collection of proteins, carbohydrates and fats.
Human milk is markedly different to other mammals, in particular to its protein content.
Proteins in human milk provide sufficient of protein to sustain infants for the first six months without any additional food, as well as supplying the means of establishing suitable environment for the growth of healthy intestinal bacteria and providing the proteins involved in the immune system.
The Problem With Cow’s Milk
Skin and intestinal reactions to cow’s milk was described by Hippocrates (460-370 B.C.) and Galen of Pergamum (130-210 AD), both Greek physicians so there has been an awareness of problems with cow’s milk for a considerable period of time.
Cow’s milk is the most common form of allergic reactions, although the actual prevalence is disputed.
Mammals have evolved over millions of years to provide nutrition for their infants in the first stage of life. There are significant difference between species depending upon factors such as rates of growth.
A bull reaches maturity at 9-10 months, so the rate of growth is markedly different to humans. Consequently, the composition of bovine milk is very different to that of humans. The consequences of cow’s milk consumption are potentially harmful.
The Nature of Food Allergies
Food allergies have become a major concern with parents, health practitioners and school administrators. However, the estimates of prevalence of allergies varies widely.
A commonly accepted definition is an “adverse immune response that occurs reproducibly on exposure to a given food and is distinct from other adverse responses to food, such as food intolerance, pharmacologic reactions, and toxin-mediated reactions.”
However, most people are not going to make such a fine distinction between food allergy and food intolerance. Non-celiac gluten-sensitivity (NCGS) does not cause an IgE response so with this definition it not classed as a food allergy.
Dairy, in particular, cow’s milk and gluten, wheat and grains are commonly avoided as a result of concerns about food allergies.