Could two of the most popular foods consumed in the West be a major cause of psychiatric disorders?
Could there be a food-based cure for schizophrenia, bipolar, and depressive disorders? It is my firm conviction that diet – both what it may be deficient in as well as its potential toxicity – can cause what we label as mental illness. In medical school, we learn about the mental repercussions of nutrient deficiencies such as Beriberi (thiamin), Pellagra (niacin), and B12-deficiency induced dementia. We know that minerals such as magnesium and zinc are critical cofactors for basic functions, and that fatty acids are essential in the support of cell membrane health.
I believe in a partnership with my patients; however, my most paternalistic mandate, as a psychiatrist, is that of a gluten and casein free dietary trial.
What’s that? they often ask.
Gluten, from the Latin, “glue” is a composite of proteins comprised of gliadin and glutenin, found in wheat, with similar ‘glutinous’ proteins known as prolamines found in related grains such as rye (secalin), corn (zein), and barley (horedin), and casein is the name for a family of proteins in mammalian milk. How does this relate to the average patient scheduling an appointment with a psychiatrist? Is it possible that our modern, post-industrial foods – sugar, gluten, processed dairy, and genetically modified soy and corn are conspiring with nutrient deficiencies in an incendiary collaboration that will give rise to gut/brain pathology?
If we accept an inflammatory model of mental illness as having the strongest prospects for guiding preventive medicine interventions and non-toxic, reparative treatment approaches, then we must look at underlying drivers of inflammation.
Immune activating and inflammatory proteins, such as those found in wheat and dairy products, may be critical triggers to consider. One of the mostly highly processed foods in our diet – wheat – is almost exclusively rendered as high-glycemic flour, prepared with sugar, and often genetically modified vegetable oils which are oxidized (rancid). Dairy is homogenized and pasteurized, creating a dead, high-sugar liquid with distorted fats, denatured proteins and unabsorbable or thoroughly destroyed vitamins.
Cross-reactivity and stimulation of antibody response by foods like dairy, oats, corn, millet was examined in this study, suggesting that there is important overlap between grains and dairy. Why and how would these foods cause the problems that they do? There are a number of identified reasons for the disturbances caused by America’s darling duo, cheese and bread:
- Fire in the Hole
Lectins in grains and nightshade plants, and proteins in dairy and gluten – namely casein, gliadin and glutenin – can trigger intestinal changes, local, and systemic inflammation. Only recently have we begun to understand how and why. In the case of gluten, zonulin-mediated permeability affords gut contents, including bacterial toxins, access to the bloodstream, where they can play a significant role in driving inflammation and associated psychiatric symptoms, as discussed here.
- Bugging the Bugs
It turns out that diet can be a major determinant of what bugs are most active in our guts, and that the bacteria in our guts may also determine the degree to which we are sensitive to local inflammatory effects of gluten. Gut bacteria are the gatekeepers sounding the alarm by sending inflammatory messages to the rest of the body including the brain.
- Molecular mimicry
When the immune system reacts to a perceived threat such as a food protein, antibodies formed in response may also bind to tissue in glands and organs that share overlapping amino acid sequences. Antibodies can be formed against brain cells, specifically, at times with permanent resultant damage. A study of 400 volunteers found that half of those who reacted to wheat also reacted to brain-based peptides, and the same was found in the subgroup reacting to dairy, suggesting a clustering of reactivity to both brain tissue and these foods.
- The Pleasure of Pizza
Digested proteins from cow dairy and gluten, termed exorphins, interact with opiate receptors in the brain, which accounts for the potentially addictive quality of these foods, and the associated withdrawal when they are taken off the menu.
What does the evidence suggest?
Research into the etiology or cause of syndromes centers around two primary outcomes of interest – associative data that suggests a relationship between an exposure and a cluster of symptoms (% of people with gluten sensitivity who have psychiatric problems), and treatment data that suggests a causative role for that exposure based on the therapeutic effects of its removal (cutting out dairy leads to treatment of depression).
Suspect # 1: Gluten
Assessment of psychiatric pathology in celiac patients has supported a statistically significant incidence of anxiety (panic), depression (21% in this study), bipolar patients, and schizophrenia (27% in this study). When we consider the available evidence base, we have to zoom out to appreciate its inherent limitations – antibody-mediated immune response is just one mechanism by which the body can be alerted to a perceived threat. If you ask to be screened for gluten intolerance, that screening will typically include antibodies to only alpha gliadin, endomesial antibody, and one type of tissue transglutaminase. This testing neglects the role of the innate immune system in non-celiac gluten enteropathy, an inflammatory disorder that often has extra-intestinal manifestations. According to gluten-researcher, Dr. Hadjivassiliou, “gluten sensitivity can be primarily, and at times, exclusively, a neurological disease”.
Since 1953, there have been observations linking schizophrenia and Celiac disease, suggesting that the role of the immune system plays prominently in this poorly understood disorder.
A recent study contributes to the literature suggesting a bidrectional relationship between schizophrenia and autoimmune diseases. In this Danish cohort, individuals with schizophrenia and infectious exposures (hospitalization), the incidence of autoimmune disease was almost 3x as frequent.
The role of antibody complexes feature prominently in the work of Severance et al. who have explored gluten and casein in mental illness, primarily in a cohort of recent onset schizophrenics, non-recent onset schizophrenics, and non-psychiatric controls. In this study, they use complement fixation as an indication of immune reactivity to food/immune complexes that disrupt cellular functioning, demonstrating that those with immune reactions were 4.36 times more likely to be chronic schizophrenics. There is speculation as to the significance of in utero exposure to these foods, and how this may lead to changes to brain modeling, also supported by this study which found a 70% increase in adult schizophrenia in those who had gliadin antibodies at birth.
Even more compelling is the following case presentation:
“a 33-year-old patient, with pre-existing diagnosis of ‘schizophrenic’ disorder, came to our observation for severe diarrhoea and weight loss. A gluten-free diet was started, resulting in a disappearance of psychiatric symptoms, and normalization of histological duodenal findings and of SPECT pattern.”
This means that someone avoided a lifetime of medication with antipsychotics by eliminating gluten from their diet.
In a related report, a case series of three patients treated for depressive syndromes without active intestinal complaints experienced resolution of symptoms on a gluten free diet within 2-3 months, including one patient who was medicated during pregnancy and was able to stop medication within 2 months of dietary change
But I don’t have Celiac!
When I suggest elimination of gluten to patients, they sometimes tell me that they have already been tested, and “don’t have Celiac”. The limitations of currently available conventional testing are very real as most physicians who do a “Celiac panel” are only testing for alpha gliadin, tissue transglutaminase 2, and endomesial antibody, a small portion of the potential immune responses to this food. In a grain consisting of 6 sets of chromosomes, capable of producing greater than 23,000 proteins, this testing may just be too small a window into a very complex space. In one study, inflammatory response was noted in healthy volunteers, suggesting that gluten may cause reactions in everyone.
Suspect # 2 Dairy
The molecular similarity between gluten and casein makes them coconspirators. With quantitatively less literature; however, dairy immune provocation appears to be more variable from person to person. In cow dairy, there are 6 types of protein milk – 4 casein comprising 80% and 2 whey. Within the casein category, A1-beta casein is most commonly present in American cows (Holstein) and is thought to represent a mutated form of the protein, only 5,000 years old. Casomorphin, an opiate-stimulating compound, is released from A1-beta casein. A2-beta casein is found in the milk of sheep, goats, and Jersey cows.
Severence et al. have also identified elevated antibodies to alpha, kappa, and whole casein in new onset and treated schizophrenic patients, stating:
“The elevated IgG and unique patterns of antibody specificity to bovine casein among diagnostic groups provide a rationale for clinical trials to evaluate efficacies of dietary modifications in individuals with neuropsychiatric diseases.”
In patients with casein antibodies, there was a 7-8x increase in the diagnosis of schizophrenia, and they have similarly demonstrated a 3-5x increased risk of Bipolar disorder in patients with casein antibodies (IgG), stating:
“anti-casein IgG associations with bipolar I diagnoses, psychotic symptom history, and mania severity scores suggest that casein-related immune activation may relate to the psychosis and mania components of this mood disorder.”
Beyond direct brain stimulation and poor digestion with local inflammation, cow dairy may also be a source of folate antibodies which can gum up receptors responsible for transporting this critical nutrient to the brain. This study established a linear relationship between these antibodies and exposure to milk – demonstrating resolution of antibodies on a milk-free diet and return with reintroduction of milk.
Gluten and casein free diets have been systematically studied in the autistic population, including in randomized trials; however, no such study design could account for the potential high yield outcomes in any given individual. For this reason, I recommend an empirical trial of at least one month in all individuals struggling with psychiatric symptoms. There are many wonderful and freely available guides to converting to a gluten free life, but the basic principle is to eliminate rye, barley, wheat, and unspecified oats. The difficulty is in identifying the hidden sources of gluten in sauces, condiments, soups, and flavorings. Essentially, going gluten-free should mean eliminating processed food from your life, which is why I have a low threshold to also recommend elimination of co-reactive foods like dairy (casein), corn, soy, and in some cases legumes (including peanuts), and gluten free grains like rice and millet. Dairy elimination would include all milk-based foods and products including yogurt, cheese, and ice cream. Think of these changes as a prescription for brain healing and for bringing your wellness onto a higher plane.
The truth has once again shaken the foundation of the ‘American Tower of Babel’ that is mainstream science, with a new study out of Harvard Universityshowing that pasteurized milk product from factory farms is linked to causing hormone-dependent cancers. It turns out that the concentrated animal feeding operations (CAFO) model of raising cows on factory farms churns out milk with dangerously high levels of estrone sulfate, an estrogen compound linked to testicular, prostate, and breast cancers.
Dr. Ganmaa Davaasambuu, Ph.D., and her colleagues specifically identified “milk from modern dairy farms” as the culprit, referring to large-scale confinement operations where cows are milked 300 days of the year, including while they are pregnant. Compared to raw milk from her native Mongolia, which is extracted only during the first six months after cows have already given birth, pasteurized factory milk was found to contain up to 33 times more estrone sulfate.
Evaluating data from all over the world, Dr. Davaasambuu and her colleagues identified a clear link between consumption of such high-hormone milk, and high rates of hormone-dependent cancers. In other words, contrary to what the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Department of Agriculture (USDA), and the conventional milk lobby would have you believe, processed milk from factory farms is not a health product, and is directly implicated in causing cancer.
“The milk we drink today is quite unlike the milk our ancestors were drinking” without apparent harm for 2,000 years, Dr. Davaasambuu is quoted as saying in the Harvard University Gazette. “The milk we drink today may not be nature’s perfect food.”
Meanwhile, raw, grass-fed, organic milk from cows milked at the proper times is linked to improving digestion, healing autoimmune disorders, and boosting overall immunity, which can help prevent cancer. Though you will never hear any of this from the mainstream media, all milk is not the same — the way a cow is raised, when it is milked, and how its milk is handled and processed makes all the difference in whether or not the end product promotes health or death.
American government seeks to further perpetuate the lie that all milk is the same with egregious new provisions in 2012 Farm Bill
Of particular concern are new provisions in the 2012 Farm Bill that create even more incentives for farmers to produce the lowest quality, and most health-destroying, type of milk possible. Rather than incentivize grazing cows on pastures, which allows them to feed on grass, a native food that their systems can process, the government would rather incentivize confined factory farming methods that force cows to eat genetically-modified (GM) corn and other feed, which makes them sick.
As it currently stands, the government already provides incentives for farmers to stop pasturing their animals, instead of confining them in cages as part of a Total Confinement Dairy Model, aka factory farms. But the 2012 Farm Bill will take this a step further by outlawing “component pricing” for milk, which involves allowing farmers to sell milk with higher protein and butterfat at a higher price.
Allowing farmers to sell higher quality milk at a higher price provides an incentive for them to improve the living conditions on their farms, and milk better cow breeds. But the U.S. government would rather standardize all milk as being the same, and create a system where farmers continue to produce cancer-causing milk from sick cows for the millions of children to drink.
To learn more, visit:
Sources for this article include:
Originally posted: http://www.getholistichealth.com/53362/harvard-study-pasteurized-milk-from-industrial-dairies-linked-to-cancer/
“Drink your milk” was a phrase often heard growing up. Milk was touted as the best source for calcium and vitamin D. It was considered a very healthy drink and offered in many households at every meal.
With the commercialization of dairy farming, we have strayed pretty far from wholesome and natural when it comes to how dairy cows are raised and fed. This has a direct impact on the milk they produce and in turn on the humans who drink it.
Dairy cows raised in confinement are fed grains that are treated with chemicals. Those chemicals go through the cows’ system and are still viable in the milk itself.
Cows are often fed antibiotics as well as growth hormones such as rBGH which is genetically engineered to increase the milk production.
At first, this may sound ok… Antibiotics keep away infections and increased milk production helps keep dairy farmers in business, right?
While the answer is yes to both of those, there are side effects. Hormone treated milk differs from natural milk in that it contains boosted levels of the IGF-1 hormone. This has been linked to cancerous tumors. IGF-1 has been cited as a major cause of colon, prostate, and breast cancer in humans. Additionally, milk produced artificially in the cow’s “negative energy phase” tends to have increased levels of pus, making the milk turn sour far faster for a shorter shelf life.
When it comes to rBGH, it reduces the casein protein in milk due to an increased thyroid hormone enzyme.
Organic is a better choice but still, has been pasteurized which compromises the nutritional content. The process destroys part of the Vitamin C in milk and encourages the growth of potentially harmful bacteria. Pasteurization also makes the majority of the calcium insoluble and iodine contained reduced.
The best option if you want to drink milk is grass-fed RAW Milk. It is not easy to find these days. Check with your local health food store for possible local farming sources. Food and Thought here in Naples does occasionally carry it.
When you get right down to it, humans were not designed to drink cow’s milk at all. That was intended for baby calfs. Better choices are other milks like coconut, almond, and rice. Calcium can be obtained by eating a diet high in leafy green vegetables, beans, fish, nuts, seeds, even oatmeal, and oranges.
To learn more about your health and nutrition peruse our site or come in for a personalized appointment. www.chiropractorbonitasprings.com (239) 947-1177
Four big names in the dairy industry reportedly conspired to artificially inflate the cost of dairy products in the United States. The market fraud occurred between 2004 and 2008 when milk prices increased 66 cents per hundredweight.
The increase was made possible through a pact between several major milk brands that unnecessarily slaughtered a substantial number of dairy cows.
Dairy Farmers of America Inc., Land O’Lakes, Dairylea Cooperative Inc. and Agri-Mark Inc. had more than half a million cows turned into cheap hamburger to increase the price of dairy products, according to Off The Grid News.
The deal was put into motion with support from the National Milk Producers Federation (NMPF), an organization established in 1916 that’s responsible for governing the majority the United States’ milk supply.
Dairy industry killed cows to increase milk prices
The group “develops and carries out policies that advance the well-being of dairy producers and the cooperatives they own,” according to its website.
“NMPF provides a forum through which dairy farmers and their cooperatives formulate policy on national issues that affect milk production and marketing. NMPF’s contribution to this policy is aimed at improving the economic interests of dairy farmers, thus assuring the nation’s consumers an adequate supply of pure, wholesome, and nutritious milk and dairy products.”
Other members include Lone Star Milk Producers in Windthorst, Texas; Premier Milk in Ocala, Florida; Swiss Valley Farms in Davenport, Iowa; United Dairymen of Arizona in Tempe, Arizona; Upstate Niagra Cooperative, Inc. in Buffalo, New York; and Ellsworth Cooperative Creamery in Ellsworth, Wisconsin. Click here for a full list of NMPF members.
The NMPF, a lobbyist group for the dairy industry, organized the slaughter under an organization called Cooperatives Working Together (CWT), which consists of the four aforementioned brands.
CWT states on its website that it’s a “voluntary, producer-funded national program developed by the National Milk Producers Federation (NMPF), to assist family farmers. CWT was designed by dairy farmers for the benefit of dairy farmers.”
Formed in July 2003, CWT operates as a separate entity within the NMPF. The group is funded by dairy farmers that produce nearly 70 percent of the nation’s milk.
Dairy Farmers of America Inc., Land O’Lakes, Dairylea Cooperative Inc. and Agri-Mark Inc. organized cow slaughter
“Under the Export Assistance program, CWT has helped to export 281 million pounds of cheese, butter, anhydrous milk fat, and whole milk powder to 56 countries on four continents – the equivalent of nearly 5 billion pounds of milk.”
The so-called program under which the cows were killed is titled the “herd retirement program.”
The farmers who gave up their dairy cows for slaughter were reportedly paid above the market rate for them. An analysis by Scott Brown with the University of Missouri-Columbia found that the slaughter increased dairy prices by 66 cents per hundredweight, the standard wholesale measure for milk equal to 100 pounds.
Farmers said to earn only 33 percent of retail price of milk
The butchering prompted a lawsuit under which the plaintiffs received $52 million. They argued and won in court on the assertion that the killings violated the Capper-Volstead Act, a federal law prohibiting price fixing.
The law also permits farmers to form cooperatives.
“No [dairy farmers] got rich on that program,” Gary Genske, an accountant and farmer in New Mexico told Bloomberg, adding that farmers need the program. “It was those who were financially strapped and found that as a great exit strategy,” he said.
Genske, who is the treasurer of the National Dairy Producers Organization, says that farmers earn less than 33 percent of the retail price of milk.
“These dairy farmers are up against a terrible reality,” said former New York dairy farmer Nate Wilson in an interview with Bloomberg.
“They don’t have any way to throttle the production of milk other than to eliminate cows. And when the price of milk goes down to ruinous levels, it’s basically the only way out.”
However, the plaintiffs’ attorney argued that not all farmers sold their cows out of necessity. The Capper-Volstead Act prevents farmers from getting together “to sell their milk to decide how much they were going to produce.”
The $52 million settlement will be paid out to some people residing in the following regions between 2003 and 2016: Arizona, California, Kansas, Massachusetts, Michigan, Missouri, Nebraska, Nevada, New Hampshire, Oregon, South Dakota, Tennessee, Vermont, West Virginia and Wisconsin or the District of Columbia.
To learn if you may be eligible, click here.
Author: Samantha Debbie
Originally Published: http://www.naturalnews.com/055433_dairy_farmers_killing_cows_milk_price.html
The doctors were WRONG! Drinking full-fat milk is the healthiest milk choice… REAL food is actually good for you
Overturning decades of dietary advice from the medical establishment, new studies are increasingly showing that whole-milk and full-fat dairy products are much better for your health than their low-fat and skim counterparts.
Just this month, studies have come out linking higher consumption of full-fat dairy to lower rates of obesity and to lower rates of diabetes. These findings run contrary to those predicated by conventional dietary wisdom, which says that eating foods higher in fat should produce more obesity and metabolic dysfunction, and thereby also lead to higher rates of type 2 diabetes.
In fact, one study actually suggested that it is the fat itself responsible for previously observed links between dairy consumption and lower diabetes risk.
Lower obesity and diabetes rates
One of the studies was conducted by researchers from Brigham and Women’s Hospital, Harvard University and Karolinska Institute, and published in the American Journal of Nutrition. The researchers analyzed data from 18,438 women participating in the Women’s Health study. They found that during an 11-year followup period, women who consumed high-fat dairy in the greatest quantities were less likely to become obese than women who ate less high-fat dairy. Consumption of low-fat dairy had no effect on obesity risk, however.
The other study was conducted by researchers from Tufts University and published in the journal Circulation. Researchers analyzed blood samples from 3,333 adult participants in the Nurses’ Health Study and Health Professionals Follow-up Study, testing them for biomarkers indicating consumption of full-fat vs. low-fat milk. They then compared these results to participants’ cardiovascular and diabetes outcomes over a 15-year followup period.
This study found no connection between any dairy foods and any cardiovascular risk factors, regardless of fat content. This finding also undermines the fear that full-fat dairy is bad for your weight or your heart.
The researchers did find that people who ate more full-fat dairy had a 46 percent lower risk of developing diabetes than those who consumed more low-fat dairy – nearly half the risk!
Further analysis showed that fatty acids themselves played a key role in lowering diabetes risk.
Consider raw milk
The studies are part of a growing body of research showing that high-fat diets may actually be good for your health after all.
“These days I make a point of telling my patients – many of whom are coping with debilitating heart problems – to avoid anything bearing the label ‘low fat’,” said Aseem Malhorta, a British cardiologist and adviser to the National Obesity Forum. “Better instead, I tell them, to embrace full fat dairy and other saturated fats within the context of a healthy eating plan.”
Malhorta noted that some studies have found that lower cholesterol levels are actually associated with a higher risk of death, including from heart disease. In contrast, people over 60 with higher cholesterol levels are less likely to die.
If you are planning to increase your dairy consumption, you should also consider consuming raw rather than homogenized, pasteurized milk. Most milk that you buy in the grocery store has been mixed together from many different cows and even farms, in order to produce a uniform (homogenous) texture. It has also been treated with high heat to kill off much of its microbial content.
And while the FDA claims that pasteurization is essential to prevent food-borne illnesses, raw milk advocates such as the Weston A. Price Foundation reply that food-borne illness comes from factory farms, not from small dairy operations. Additionally, many states that permit raw milk require proof that the animals supplying that milk are disease free.
According to the Weston A. Price Foundation, benefits of raw milk over pasteurized milk include easier digestion, greater nutrient absorption, and health benefits including better growth, organ development, tooth health, fertility and disease resistance.
Sources for this article include:
Author: David Gutierrez
Learn more: http://www.naturalnews.com/053745_whole_milk_medical_myths_raw.html#ixzz46UiS0RK9
They’re at it again.
The USDA issued new 2016 dietary guidelines for Americans.
And get this…
They tell teenage boys and men to cut back on protein foods, like meat, poultry and eggs.
That’s dangerous advice that messes with nature.
You see, the first humans were meat-eaters.1 Our primal ancestors adapted to thrive on meat as a healthy source of protein and fat. And early humans never suffered from diabetes, heart disease or obesity.
You need good protein in your diet to help your body repair and make new cells.
Without protein, the human race would not have survived into the 21st century. It gives you 20 amino acids, eight of which you can’t make. You have to get them from food every day.
And protein is an important component of every cell in your body. You use protein to build and repair tissues. And it’s an important building block of bones, muscles, cartilage, skin, hair, nails, and blood. You also use protein to make enzymes, hormones and other body chemicals.
A primal diet with lots of protein gives you:
- Potency and sex drive;
- Strong muscles;
- More power and ambition;
- High energy and stamina;
- Mental focus, clarity and a sharp memory;
- A lean body.
So warning people to cut back on protein is extremely reckless and misguided advice.
Protein is also your best weapon against body fat. A steady supply of protein actually programs your body to melt fat. It’s a survival mechanism.
Let me explain…
Under normal circumstances, your body keeps fat on reserve for one reason: to prevent starvation. But when your body has more protein than it needs, there is no threat to survival. It feels “safe” enough to let go of fat stores.
Unlike fat and carbohydrates, your body does not store protein. You have to eat it every day.
I give my patients this easy rule-of-thumb to follow daily:
Eat one gram of protein for every pound of lean body mass.
In other words, if you weigh 200 pounds and have 20% body fat, you’re carrying 40 pounds of fat, with 160 pounds of lean body mass. In this example, you would eat 160 grams of protein each day.
Your doctor or local health club can measure your lean body mass. You can also buy a scale that calculates your body fat for you. Or there are reliable hand-held devices available on the Internet.
For men, the average lean body mass is between 15-17%. For women, the average is between 18-22%. Obviously, the heavier you are, the higher the percentage.
I recommend making quality animal protein the focal point of every meal. And then add two protein snacks a day. Good snack choices are a couple of handfuls of nuts or seeds, a hard-boiled egg, or some cottage cheese.
Here’s how much protein you’ll get in a serving of some common foods:2
|Food||Serving Size||Protein Grams|
|Beef steak, lean||6 oz.||52|
|Ground beef, lean||6 oz.||48|
|Fish (salmon, trout, etc.)||6 oz.||42|
|Pork chop, lean||6 oz.||40|
|Cottage cheese||1 cup||28|
|Whey protein powder||30 grams||20|
|Nuts (cashews)||½ cup||11|
|Hard cheeses (cheddar, etc.)||1 oz.||7|
|Peanut butter||1 tablespoon||4|
|Seeds (pumpkin)||2 tablespoons||3|
But be sure your protein choices are high quality. That’s something the government ignores in its guidelines and it’s a huge mistake.
Most of the meat and dairy in your supermarket comes from diseased animals. Factory farms feed animals grain instead of allowing them to graze on open pastures. Their food is also full of pesticides, cement dust, candy, animal manure, cardboard, nut shells, feathers and meat scraps3.
Factory farming creates sick, diseased animals. And then they’re given massive doses of antibiotics to keep them alive in these deplorable living conditions.
Every time you eat meat or dairy from these animals you’re getting their hormones, deadly bacteria, antibiotics and diseases.
The government guidelines would make sense if they warned people of this kind of poisoned animal protein — but they make no distinction between good and bad protein.
I recommend eating only grass-fed beef and dairy products.
To Your Good Health,
Al Sears, MD, CNS
1Palmer, J. Tool-making and meat-eating began 3.5 million years ago. BBC News. Science & Environment. August 11, 2010.
2Personal Nutrition, 4th Ed, Wadsworth, 2001.
3Robinson, J., Why Grassfed is Best, Vashon Island Press, WA, 2000, pg. 10
Originally Published: http://blogs.naturalnews.com/usda-waging-war-good-protein/
Author:Al Sears, MD
Recently a very good friend of mine had a propane tank on his gas grill catch on fire. It shot out a fireball, which engulfed his upper body, arms and face. Though burnt pretty badly, the tank thankfully ran out of gas before it could explode.
Going to the emergency room they gave him pain medication but really did not offer much advice other than the fact that it would take time to heal.
There are a few things that you can do that not only help you heal faster but also feel good and soothing while helping to prevent scars from forming.
#1. Soak the burned area in full fat ice-cold milk.
The fat and protein content in milk soothes burns and promotes healing. Soak the burn for 15 minutes at a time. Full fat yogurt can be used as well to help cool and hydrate.
#2. Mist Yourself! – This feels really good.
Get a small misting bottle.
Fill it with 6oz. of good clean water
30 drops of pure Peppermint Oil
20 drops of pure Lavender Oil
10 drops of Frankincense Oil
*Shake every time you use it because oil floats to the top.
**Mist liberally, you cannot use this too much. This combination of oils is antiviral, antibacterial, antimicrobial and Frankincense actually contributes to DNA level cellular repair.
#3. Aloe Aloe Aloe!
Aloe Vera is a wonder healer for burns.
Keep a bottle of pure aloe liquid in the refrigerator and spray or smooth on carefully as needed. *You can also add 10-20 drops or more of Peppermint Oil and or the other oils to this for cooling relief.
#4. Cool water only if you are bathing or showering. NO soaps on the burn areas, especially those that are perfumed with anything other than essential oils as they can be drying and that is the last thing a burn needs.
#5. Take extra Vitamins C & E
These not only help to boost your immune system back up, they also help with skin healing and repair.
#6. Eating Collagen boosting foods will help with repair
Fish, Red Vegetables (tomatoes/peppers), Dark green Vegetables (spinach, kale, broccoli), Carrots, Berries, White Tea, Citrus Fruits, Protein (eggs, milks, meats), Bone broth Soups, Garlic, and even Oysters. And though it seems like an odd health suggestion – Gummy Candies.
#7. RAW Honey
Once scabbing starts RAW honey is an amazing healer. Antibiotic in nature it not only helps prevent but can actually reverse scarring. (Just not keloid scars).
Use it like a mask on the burnt area. Leave on for 15-20 minutes daily. You will begin to see results in only a few days.
This aspect is often over looked.
Your body heals most rapidly when you are asleep. Burns are very taxing to your body and you will require more rest than usual until your skin is healed.
Be easy on yourself and take the time you need.
Author: Sarah Barendse
Originally Published: http://sarahbarendse.com/2015/10/13/8-tips-to-heal-burns-naturally/
June is National Dairy Month and the usual constant advertising about how “milk does a body good” is in hyper-drive. Yes, we have all heard the claims about dairy being necessary for our health since the day we were born. Between medical professionals, political groups, dairy councils and media ads, we have all been taught that dairy is essential for healthy teeth, strong bones and building muscle.
It turns out, however, that none of that is true. See the 5 Health Claims about Cow’s Milk that You Need to Quit Believing. Dairy is not as healthy for us as we have been told. Plus, it releases adictive chemicals in our bodies that are similar to morphine, which explains the cravings we get when we try to give up cheese and other dairy products. Read Casein: The Disturbing Connection Between This Dairy Protein and Your Health to learn more. Of course, dairy is also harmful to animals and the planet. Yes, there are a lot of good reasons to ditch dairy.
The good news is that there are plant-based versions of every dairy product. More and more companies are making non-dairy products that taste just as good as, and often better than, their dairy counterparts. Plant-based milks, creams and cheeses are also healthier than dairy products. We can get all the protein, calcium and other nutrients we need from plant-based choices without any of the negative effects. It’s also easy to make our own non-dairy foods at home including cheese. Look at these 20 Amazing Vegan Cheeses You Can Make at Home.
Take a look at The 10 Most Helpful One Green Planet Articles for Dairy-Free Living and see why we should forget National Dairy Month and declare it National Dairy-Free Month instead. Here are 20 easy and delicious recipes that will show you it’s time to ditch the dairy.
1. How to Make Homemade Unsweetened Coconut Milk
Sometimes the most affordable and healthy options are homemade like this Coconut Milk. Instead of a long list of ingredients you need only two: unsweetened coconut and water, and just three ingredients if you want to add vanilla. Plus anything you make at home contains love, and it doesn’t get any sweeter than that.
2. Vanilla Nut Coffee Creamer
Would you like cream in your coffee? Yes, you would especially when it’s this Vanilla Nut Coffee Creamer that is free of dairy and refined sugars. It takes only 3 ingredients – non-dairy milk, cashews and dates – to make a delicious coffee creamer that’s better than any of those specialty flavored creamers you can buy.
3. Hazelnut Fig Milk (How to Make Fresh Nut Milk in Just 5 Minutes!)
If you love milkshakes but are avoiding dairy, then take a look at this Hazelnut Fig Milk recipe. It will show you exactly how you can create fresh nut milk in just 5 minutes. With the addition of dried figs, vanilla, and just a pinch of salt, you’ve got a delicious and nutritious milk shake.
4. Cinnamon Coconut Yogurt
Making your own yogurt is way easier than you think, and is definitely one of the best options to get your healthy dose of probiotics. This Cinnamon Coconut Yogurt is delicious for breakfast or a snack. You can also leave the cinnamon out if you want to use the yogurt in recipes.
5. Homemade Coconut Sour Cream
No need to skip the sour cream on your tacos or nachos. You can whip up this Homemade Coconut Sour Cream in minutes. It’s rich, creamy and perfect for Taco Tuesdays and all the other days of the week.
6. Garlic Herb Avocado Cashew Cream Cheese
Since avocados are nature’s butter, why not let them make your homemade vegan cream cheese more luxurious? In this Garlic Herb Avocado Cashew Cream Cheese, avocados are combined with a thick cashew cream. Add savory garlic and herbs or strawberries, walnuts or whatever is in your favorite bagel spread.
7. Homemade Vegan Butter (Palm Oil-Free, Soy-Free)
You don’t need a churn to make your own Homemade Vegan Butter. Just put a few ingredients in your food processor and you will have a rich, creamy, buttery spread that is free of dairy and palm oil and can be used for cooking, baking or slathered on toast.
8. No-Bake Cookie Butter Cashew Cheesecakes
This No-Bake Cookie Butter Cashew Cheesecake was inspired by a popular store-bought version that contains dairy milk. No need for dairy when you can have this creamy, amazing treat without it. Take that, dairy!
9. Vegan Mint Chocolate Chip Ice Cream
Mmm…Mint Chocolate Chip Ice Cream is so creamy and refreshing. This non-dairy version is made with coconut milk, dark chocolate chips and fresh mint leaves. It has spirulina too so having a second scoop is actually good for your health.
10. Pasta-Free Baked Cauliflower and Cheese With Peas
If mac and cheese is your go-to comfort food but you want a lighter version for summer, this Cauliflower and Cheese with Peas is the answer. Instead of pasta, cauliflower stands in for the mac and gets smothered by a decadent vegan cheese sauce that is creamy and delicious.
11. Spreadable Almond Cheese 3 Ways
This Spreadable Almond Cheese can be flavored in endless ways – savory, sweet, spicy, whatever you like. Here you have pesto, green onion and garlic. No need to buy dairy cheeses with fake laughing cows on the labels when you make this and really make a cow happy.
12. Vanilla Creme Cappuccino Pie
This Vanilla Crème Cappuccino Pie is layer upon layer of non-dairy goodness. A crispy coconut crust is topped with vanilla pudding and then that is topped with a coffee layer. It’s easy to make too – as easy as cappuccino pie.
13. Lemon and Lavender Yogurt Cake
Greek yogurt is all the rage and that’s fine because there is dairy-free coconut Greek yogurt which is kinder, healthier and yummier. This Lemon and Lavender Yogurt Cake is super moist, tangy and decadent. The yogurt is in both the cake and the lemony glaze.
14. Artichoke and Spinach Risotto With Lemon Cashew Cream
This Artichoke and Spinach Risotto is cheesy, gooey, and dairy-free. The lemon cashew cream makes this risotto extra rich and super creamy. It’s perfect for a casual lunch or an elegant dinner.
15. The Best Vegan Lasagna You Will Ever Make
Lasagna is usually heavy with dairy products but not this one. With a creamy tofu ricotta and a decadent dairy-free béchamel white sauce, you just might declare this The Best Vegan Lasagna you’ve ever had.
16. Mexican Style Pizza
If you think being dairy-free means a lot of boring, bland pizza is in your future, think again. This Mexican Style Pizza has tons of flavor from shitake mushrooms, black beans, tomatoes and non-dairy mozzarella cheese. The future is suddenly a lot brighter.
17. Banana Split
This Banana Split is a recreation of the classic recipe, but much healthier. It contains no dairy or refined sugars, but it is super tasty, decadent, and totally delicious. It has 3 flavors of ice cream – chocolate cherry, piña colada, and strawberry cake – with caramel and chocolate sauce.
18. Carrot Cake Waffles With Cream Cheese Frosting
Have your cake for breakfast and eat it too with these Carrot Cake Waffles with Cream Cheese Frosting. Pecans add sweetness to the crispy waffles while the dairy-free cream cheese frosting is just delicious icing on the cake…or waffle.
19. Creamy Lemon Ziti With Roasted Asparagus
This Creamy Lemon Ziti has a velvety sauce that is thick and rich and super flavorful. It’s also dairy free as well as oil-free, soy free, and nut free. The tangy sauce is made with nutrient rich white beans for creaminess and with the addition of vitamin heavy asparagus, you want to eat up because this is one healthy and amazing dish!
20. Vegan and Gluten-Free Palak ‘Paneer’
Traditionally, this Indian dish is made with aged soft cheese. This Vegan Palak “Paneer” is uses tofu so it’s dairy-free. It has fresh spinach and warm, fragrant spices for a rich, savory dish you will love.
Yum! With all these amazing recipes, no one will ever miss the dairy. This is only the tip of the dairy-free iceberg. Be sure to check out all our amazing dairy-free recipes!
Lead Image Photo: Banana Split