Milk and Osteoporosis - A Clashing Combination!

By Jonathan G. Michel

In my research on calcium in milk, I was quite surprised to find out that we're not really getting what we're led to believe. Here is where some of my research has brought me. Milk is often prescribed by doctors to counter-act the effects of Osteoporosis, because of its high concentration in calcium, or so we're led to believe. But in reality, wherever milk comes from, it should be regarded as liquid meat.

It is universally accepted, except for those financial groups that have a vested interest in meats, that the consumption of meat over a period of time triggers osteoporosis, arthritis, cardiovascular problems, and even some cancers.

The reason is because of the meat's acidifying effects on the human body, which the body must neutralize by borrowing calcium from the bones, as well as trying to eliminate it through the tissues that surround our articulation, thereby causing undue stress to our cardiovascular functions.

Hence, milk aggravates osteoporosis because the calcium it contains does not benefit your bones. In fact, calcium supplementation is dependant on the relation of phosphorus/calcium in your diet. Many studies have shown that to maintain healthy bones, one must reduce the daily intake of proteins rather than simply increasing your calcium intake. Both actually is better.
In addition, the fat contained in homogenized milk passes through the small intestine villosity and lymphatic passage, without being digested, encouraging the accumulation of fat along the internal walls of our arteries and heart. This in fact, is the beginning of calcification or hardening of the arteries, angina, and eventual heart attacks.

Not only do we artificially boost milk production through hormones in our milk cows, but also feed them antibiotics which in turn is absorbed by consumers or the public at large. In addition, the pasteurization process, which consists of heating the milk to kill bacteria, massively destroys any vitamins and causes the de-naturalization of the amino acids which are indispensable in the construction of our cells.

We can consume milk; but on the condition that it is fresh and raw (non pasteurized), not homogenized, and obtained through biological agricultural means. The milk must be consumed in a reasonable time frame to retain the enzymes, and must never be taken with meat (including fish).

So much for drinking pasteurized milk because of its calcium qualities (if any), since the fat from the milk is more dangerous to our health than the non-quality calcium it provides. Milk is like meat!

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