An infant is connected to her mother physically through the umbilical cord. She hears the mother's heartbeat, feels her emotions, and listens silently to the warmth of her voice. The transition from her secure, loving cocoon to a cold stark world is buffered by the bonding of a mother's breast. With the warm fluid from her mother's breast, she is nourished with enzyme-rich, genetically-suited nutrients. The infant once again is soothed by the sound of her mother’s familiar heartbeat. A vital comfort, nurturing emotional development in a harsh world.

Scientific investigations by Ohio State University, Food and Technical Division, found that formula with added carrot juice encourages the growth of beneficial bifodobacteria. Their stool resembled more closely those of breast-fed infants.

In a report published by Diabetic Medicine, in the November 1992 issue, 426 children with newly-diagnosed Type 1 diabetes were studied. The results implicated that the earlier an infant is started on cow’s milk, the greater the risk of developing juvenile diabetes between the ages of 7 and 14.

Milk has been linked to arthritis. There are also higher instances of Multiple Sclerosis in areas where children and infants were fed dairy products instead of breast milk.

YOUR BABY IS NOT A COW!
Whey, a water-soluble protein in mother's milk, is easily digested by an infant. Cow's milk has one quarter the amount of whey compared to mother's milk. Cow's milk has five times as much salt and seven times the phosphorous, but only one-tenth of the Vitamin E content and half the Vitamin A content of mother's milk. Cow's milk contains trans-unsaturated fatty acids—up to 6% in summer and 3% in winter. Cow's milk has only three percent linoleic acid compared with mother's milk at seven percent. An insufficiency of this essential fatty acid in the maturing infant can cause diaper rash, diarrhea, and eczema.

Cow's milk contains less lactose than human milk. Lactose contains galactose that is needed to develop the myelin sheath which insulates the nerves.

Human infants naturally have a high percentage of bifidus flora in their intestines to facilitate milk digestion. The beta-lactose in human milk maintains a pure culture of bifidus flora. The alpha-lactose of cow's milk cannot properly maintain a healthy culture of bifidus bacteria. This allows harmful bacteria freedom to multiply and create damaging by-products.

Cow's milk has two to three times the protein content of mother's milk. Extra protein causes changes in the blood acid/alkali balance. These changes can set the stage for infections or a weakened immune system, especially if the infant is suffering from a genetic weakness. A cow secretes an enzyme called rennin which breaks down casein, one of the proteins in cow's milk. The majority of humans does not secrete rennin after infancy, which accounts for many digestive problems associated with milk. Although mother's milk does have casein, cow's milk has double that amount. Borden is the largest producer of white glue. The bonding agent casein makes a wood glue so strong that it will hold furniture together for two hundred years. Doubling the casein content makes cow's milk much harder to digest. It tends to curdle in the stomach, causing mucus and constipation.

In our New Eden, the mother's living nipple has been replaced by lifeless rubber. Perfectly-designed, human milk has been traded for the breast of a Satan-controlled food industry. Before the baby speaks her first word or is able to sit up, she has been marked. Every cell of her body has been impregnated by the breath of the kingdom of darkness.

MILK ALLERGIES
The allergic reactions to milk vary and are often overlooked by doctors. These may include nasal congestion, ear infections, insomnia, headache, hyperactivity, or bed-wetting. Many people who are allergic to milk products experience a strong craving for them. In the initial stage of the allergic reaction there is a mild adrenal rush followed by a letdown that causes them to seek another lift. They may also realize that it is the cheese that is causing the constipation and making them feel sluggish and headachy. It becomes like a rut because the more they eat, the more they need the lift to compensate for feeling bad.

It is believed that as many as 33 million Americans are allergic to milk, and it is estimated that 60 million Americans are lactose-intolerant. Lactose is a milk sugar that needs the enzyme, lactase, to properly digest. Seventy percent of the world’s population is deficient in the enzyme lactase. Improper digestion of lactose will cause gas, bloating, diarrhea and painful cramps. Could it be that we are not lactase-deficient at all. Maybe the human digestive system was not designed to drink milk from a cow!

For the seventy percent who are lactose-intolerant, milk can create a calcium deficiency. Lactose ferments in the intestine when it is not broken down properly. This fermentation produces a by-product called lactic acid which is absorbed through the colon wall into the bloodstream. Lactic acid binds with calcium and magnesium causing these minerals to be useless in their functions.

Dr. Lendon H. Smith states that about 60 percent of his hyperactive patients have moodswings and restless behavior when they drink milk. While enjoying the taste of milk, tests showed that they were all low in calcium. Calcium was not being absorbed because the cells in the intestinal lining were rejecting it.

RHEUMATOID ARTHRITIS
The British Medical Journal reported on a 38 year-old woman who had been suffering from rheumatoid arthritis for 11 years. Four months after her doctor had removed all dairy products from her diet, her arthritic symptoms disappeared. She remained this way until, in the interest of research, they placed her back on a dairy diet. Within a day, her joints became swollen and painful. When she returned to her abstinence of dairy products, these symptoms disappeared.

MILK FAT
Sixty percent of the fat in milk is saturated fat. Cheese is fat, with salt. If you have ever tasted unsalted cheese, you will realize just how much salt is used to get that familiar cheesy flavor. Sour cream contains mostly fat. Butter is 100% fat with coloring and salt. Cottage cheese and yogurt are about the best dairy products because they are lower in fat and are partly pre-digested by the bacterial culture.

Milk is high in calcium. Unfortunately, it is also high in fat. Calorie for calorie, broccoli supplies almost the same amount of calcium as whole milk. One hundred and fifty calories of broccoli will supply 264 mg of calcium—cholesterol free, organic calcium that is surrounded with living enzymes, fiber, vitamins and minerals which are important for calcium assimilation.

In the 1950's when you bought milk, you had to drink it within two days. It was a fresh, almost natural product. Now, the milk will stay in the refrigerator for up to three weeks, but at what cost? Milk has been homogenized so all the fat molecules are broken down small enough to blend with the milk. Normally, the larger fat molecules of unpasteurized milk would pass right on through, but these smaller fat molecules are completely absorbed. Homogenizing milk also frees an enzyme that is transported through the intestinal wall with these smaller fat molecules. When it enters the circulatory system, it can replace normal heart tissue components and atherosclerosis appears to be triggered.

DAIRY FARMING
Cows are designed to secrete 400 pounds of milk per year to be suckled by their baby calves. But now they are force-fed, implanted with hormones, and suckled by automated machines. These new cow cyborgs are able to produce a whopping 3,200 pounds per year. Eight times the amount of milk which they were created to produce.

Chlorinated hydrocarbons, which cause cancer, have been found in 75% of the milk tested by the Consumers' Union. These toxic chemicals entered the milk through the animal's feed. Other toxic residues entered the feed fat in dairy products chart through the water, acid rain, chemically-grown, over-sprayed crops, or steroid, antibiotic, and hormone injections by the farmer. When a mother is nursing, the doctor will tell her to avoid drugs, alcohol, cigarettes, and coffee, because whatever is in the mother's bloodstream will enter the milk. In the same way, every chemical or drug ingested by a cow contaminates milk. Even if the majority of the contamination is below government standards, this small amount accumulates and can have a disastrous effect on health.

In November, 1993, the FDA approved Bovine Growth Hormone. The hormone, when injected into nursing cows, increases milk production by 20%. It also increases udder infections, causing a greater need for antibiotics. On February 4, 1994, a three-month moratorium on BGH ended. The company which developed BGH was given approval to start shipping to dairy farmers across the United States. BGH is both unnecessary and dangerous. Use of BGH greatly increases the amount of IGF-1 which has been associated with colon tumors and skin cancer.

On average, the dairy industry takes in 7.2 billion dollars per year in Canada. Through effective promotion, dairy products have become one of North America’s prime sources of nutrition. To challenge the nutritional purity of milk is equivalent to undermining an important part of our national heritage. Yet more and more books are being written by noted doctors and nutritionists who are making frightening connections to the serious medical plagues rampant in countries with high-dairy consumption. Even the beloved Dr. Benjamin Spock, a child-care expert who was a strong advocate of dairy products for children, has joined the many voices in questioning its nutritional value and even warning of serious possible dangers.

Humans are the only creatures who drink milk their entire lives. Even growing calves have been given enough sense to leave the teat. Humans are also the only creatures on earth who drink the milk of a species that has an entirely different digestive system from our own—four stomachs compared with our one.

The Dairy Board has been successful in cultivating the fear, if you don’t drink milk, you will be unhealthy. Yet earth’s history has been full of isolated communities living on simple sparse diets. Many of those cultures were poor and had little or no dairy or meat products available. The Chinese, Japanese, Filipinos, Indonesians, Taiwanese, and Indians ate a simple diet of seasonal, local foods; a high-starch diet such as rice, with fresh vegetables, fruits and small amounts of fish.