MILK
Studies show that most people can not assimilate the calcium in pasteurized milk (our ancestors drank cultured dairy or raw which has enzymes for a more easily digested product. Enzymes like alactase, and lipase responsible for breaking milk down once its in the stomach. Pasteruization kills bacteria AND enzymes which makes the proteins and calcium and other minerals largely inassibmilable. But it has a longer shelf life and no harmful bacteria. ) Studies also show that it causes a host of diseases including diabetes and that it does nothing to prevent osteoporosis. Giving babies cow milk causes intestinal blood loss, allergies, indigestion, and diabetes. A study done in 1992 showed that the body mistakes a protein found in milk with a protein found on the surface of insulin-producing cells so children with genetic disposition to diabetes are at higher risk. Milk in the stomach curdles and the curds attach themselves to other bits of food, delaying their digestion as well, sometimes to the point of putrefaction. So everything you eat with your milk also becomes basically unusable. More fat is absorbed by adults from homogenized milk than from pure cream. Osteoporosis occurs when the bones cease to absorb calcium which leads to a weakened skeletal system. Milk is designed to deliver sufficient calcium but without the enzymes it is useless.
