Pasteurized and homogenized “milk” has been and is being promoted as the near “perfect food” for humans, especially for children. Most parents have been so conditioned to believe that the proper growth of their children’s bones and general health is dependent on the consumption of processed cow’s milk.

Unfortunately, “milk” isn’t milk anymore. There has been practically none available in the U.S. for about 50 years (except in some Health Food Stores or directly from a farm). The only single thing unprocessed real milk has in common with commercial milk is the white color.

THE PASTEURIZATION PROCESS OF MILK alters the proteins and fats, reduces the vitamin content by over 50%, and lays waste to the many enzymes . The enzyme “phosphatase” - which is essential for the absorption of calcium - is completely destroyed. Thousands of blood tests have shown that those who drank 3 or 4 glasses of commercial milk a day had the lowest levels of blood calcium.

RAW MILK contains beneficial bacteria such as lactobacillus acidolphilus which holds the putrefactive bacteria in check. This is why raw milk will curdle and sour if allowed to sit at room temperature. Pasteurization extends the shelf life of milk from 5 days to several weeks, and will eventually rot. It enables farmers to maintain low standards of cleanliness. Calves fed pasteurized milk usually die within 60 days, as shown by numerous experiments.

HOMOGENIZED MILK has been linked to the rise in arteriosclerosis and heart disease. The culprit is an enzyme called xanthine oxidase (XO) which partly survives pasteurization. When the cream in milk is in its natural state, the fat globules are too large to go through the intestinal wall and into the blood stream. Homogenization changes that by straining the fat through minuscule pores under immense pressure. XO attaches to the fat molecules (reduced in size but greatly increased in number) which are now small enough to get through the intestinal wall and into the blood stream to do its damage.

Homogenization also destroys the enzyme “lipase” which is used for fat digestion, as well as “galactase” which is needed for sugar digestion. The Pathology Department of the University of Washington compared the incidents of heart attacks of ulcer patients who were on a homogenized “milk” diet as ulcer therapy with those who were not. They found a 3-fold number of heart attacks among those who had consumed homogenized “milk”. The number was 6-fold in a similar English study. Millions believe that they are avoiding hardening of the arteries by drinking low fat or skim “milk”. Autopsies revealed that commercial skim milk fed to animals had caused severe hardening of the arteries and calcification of the soft tissues. The use of rBGH / rBST, antibiotics, pesticides, and the “stabilization” of milk all render the “most perfec t food” even more toxic.

Many scientific studies and articles confirm that processed milk is not healthy. It has been linked to a wide range of disorders and diseases. They include asthma, allergies, acne, arthritis, anemia, arteriosclerosis, cramps, constipation, cataracts, cold & flu, diarrhea, diabetes, ear infection, heart disease, headache, osteoporosis, obesity, sinusitis, skin rashes, tooth decay, and other maladies. U.S. government statistics show that milk consumers are 2.5 times more likely to contract food borne illness form pasteurized milk than from free-range raw cow’s milk. For sources of real non-toxic organic milk visit:

Commercial milk is one of the most dangerous junk foods being peddled to the

brainwashed American people as being “healthy”. Got “milk”? Hopefully not!

America, it’s time to wipe off your “milk” mustache . You’ve been had!

Suggested Reading : MILK - THE DEADLY POISON by: Robert Cohen

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