One of the most provocative and shocking things in The China Study is about the correlation between casein protein (found in milk and eggs) and cancer, heart disease, and autoimmune diseases. We’ve been taught all our lives that “milk does a body good,” so this didn’t make any sense to me when I first read it. Then I found this information below from Dr. Norman Walker, a pioneer in the raw foods and juicing movement. It was written back in 1947, so this information isn’t all that new, and it made so much sense to me that I had to share it with you. It’s definitely worth reading the whole book.
Here’s a sample of what he’s got to say about milk:
It is generally assumed that cow’s milk is one of our most perfect foods. A half truth is more misleading thant a deliberate lie. Milk is the most mucus forming food in the human dietary, and from infancy to senility it is the most insidious cause of colds, flu, bronchial troubles, asthma, hay fever, pneumonia, tuberculosis and sinus trouble, according to our experience.
Milk is intended as food for the young, from birth until the skeletal bones and the rest of the anatomy is sufficiently developed for the assimilation of the natural foods required by the animal concerned. Thus cow’s milk was never intended for a human infant. Nature meant it as nourishment for the calf.
A child’s nutrition is natural when it is provided from its mother’s milk. Such milk contains water, natural sugars, salts, amino acids, hormones, vitamins and the atoms of the elements necessary for the growth of the little body. One of the most important elements in milk is a substance called casein which furnishes a vast number of amino acids for the construction of protein molecules building up the child’s body. Casein is found only in milk and in eggs.
Cow’s milk is vastly more coarse than mother’s milk, and it contains 300% more casein than does mother’s milk. Cow’s milk is intended to double the weight of the calf in 6 to 8 weeks, whereas a child’s body requires 6 to 7 months to double its weight. Cow’s milk builds up the body structure of a calk to attain a weight of 1,000 to 2,000 lbs. at maturity. We have yet failed to find a man or woman whose ambition is the attainment of even 250 or 300 lbs. in weight!
Casein, by the way, is the material which is used to make the finest quality glue for woodwork. Cabinet makers use it extensively. Imagine what it does to the human system.
Seems to me that we need to at least re-examine what we think we know about milk. And yes, I’m aware that milk has calcium. But look at this list of calcium-rich vegetables. Cow’s milk isn’t the only place where we can get our calcium.