Is Mmr Milk Bad for Health

8/6/2019 Is Mmr Milk Bad for Health

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Name : Ishaan Singh

Roll No : 47

Class : SYBMM

Subject : Mass Media Reseach

College : MMK


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ACKNOWLEDGEMENT

I wish to express my sincere gratitude to Sharon Maam for providing

me an opportunity to do a project work on this topic. Not to forget, my

family for their manual support, strength, help and for everything.

Internet, books, computers and all that as my source to complete this

project. They also supported me and encouraged me to complete this

task so that I will not procrastinate in doing it.

Last but not least, my friends who were doing this project with me and

sharing our ideas. They were helpful that when we combined anddiscussed together, we had this task done.


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INTRODUCTION

"MILK" Just the word itself sounds comforting! "How about a nice cupof hot milk?" The last time you heard that question it was from someone

who cared for you--and you appreciated their effort.

The milk contains all the food, including protein, fat, sugar, and othernutrients, a young mammal requires for a long period of time. Milkcomes from sheep, cows, and goats. Milk is good for us because wegrow up healty and have a strong body, we have sharp teeth and haveenergy. Everybody needs milk example: babies, toddlers, sick people,children, elderly and old people.

In various parts of the world, goats, reindeer, donkeys, yaks, water buffalo, and sheep are domesticated and milked. In most countries,however, dairy cows provide milk.

Milk and milk products are drunk and eaten in many forms, includingbuttermilk, cheese, yoghurt, and butter. Milk can be reduced to powder,concentrated in a thick liquid, and used in cooking. Fresh milk soursquickly, but, when changed into forms such as cheeses, it can be kept fora long time. People consume milk in fresh, dried, and condensed forms.

Fermented-milk products, such as buttermilk, sour cream, and yoghurt,are also available. Milk is used to make food products such as butter,cheese,and ice cream. Under normal conditions, the milk of mammals isthe only food necessary for the health and growth of that mammalsyoung for certain period after birth. Cows milk can be substituted forhuman milk in feeding babies only if the proportions of water and sugar

to other components are increased. Milk is composed largely of water;cows milk, for example, is approximately 87 per cent water by volume.The main nutrients, food elements are: proteins, the principal proteins inmilk are casein and albumin. They contain all the essenial amino acid for

building tissues, blood and hormone substances. Casein is found only inmilk and gives milk its whiteness.


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Carbohydrates, the fat of the milk is called butterfat, or milkfat, and isthe part of milk from which butter is made. It is an important source ofenergy and rich in vitamin A. Minerals, milk are one of the best naturalsources of calcium and phosphorus.Its other minerals include iron,

copper, sodium, potassium, magnesium, sulfur and iodine. Vitamins,milk contains all the known vitamins, but only four-riboflavin, vitaminB2, thiamine, vitamin B1, niacin and vitamin A in significant amounts.Milk is an excellent source of ribonflavin; it contains only a little lessthan does an equal amount, by weight, of lean meat. Microorganismsthat Disease-causing organisms present in the cow can be passed on tothe milk.

Contamination can occur when the milk is obtained, stored, ortransported. Milk is pasteurised to kill and prevent growth ofmicroorganisms. Milk products: Raw milk is natural, fluid milk.PasteurisedMilk is milk that has been heated to 63 Degrees.

The entire matter of food and especially that of milk is surrounded withemotional and cultural importance. Milk was our very first food. If wewere fortunate it was our mother's milk. A loving link, given and taken.It was the only path to survival. If not mother's milk it was cow'smilk or soy milk"formula"--rarely it was goat, camel or water buffalomilk.

Now, we are a nation of milk drinkers. Nearly all of us. Infants, theyoung, adolescents, adults and even the aged. We drink dozens or evenseveral hundred gallons a year and add to that many pounds of"dairy

products" such as cheese, butter, and yogurt.

Can there be anything wrong with this? We see reassuring images ofhealthy, beautiful people on our television screens and hear messagesthat assure us that, "Milk is good for your body." Our dieticians insistthat: "You've got to have milk, or where will you get your calcium?"School lunches always include milk and nearly every hospital meal


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will have milk added. And if that isn't enough, our nutritionists told usfor years that dairy products make up an "essential food group." Industryspokesmen made sure that colourful charts proclaiming the necessity ofmilk and other essential nutrients were made available at no cost for

schools. Cow's milk became "normal."

You may be surprised to learn that most of the human beings that live onplanet Earth today do not drink or use cow's milk. Further, most of themcan't drink milk because it makes them ill.


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ADVANTAGES OF DRINKING MILK

Milk provides you with Calcium and Phosphorous. Calcium is a mineralthat the body needs for numerous functions, including building andmaintaining bones and teeth, blood clotting, the transmission of nerveimpulses, and the regulation of the heart's rhythm. Ninety-nine percentof the calcium in the human body is stored in the bones and teeth. Theremaining 1 percent is found in the blood and other tissues.

The body gets the calcium it needs in two ways. One is by eating foodsor supplements that contain calcium. Good sources include dairy

products, which have the highest concentration per serving of highly

absorbable calcium, and dark leafy greens or dried beans, which havevarying amounts of absorbable calcium. Calcium supplements oftencontain vitamin D; taking calcium paired with vitamin D seems to bemore beneficial for bone health than taking calcium alone.

Milk is an important source of high quality protein. Milk contains 3.3%total protein. Milk proteins contain all 9 essential amino acids required

by humans.Milk proteins are synthesized in the mammary gland, but60% of the amino acids used to build the proteins are obtained from the

cow's diet. Total milk protein content and amino acid composition varieswith cow breed and individual animal genetics.

There are 2 major categories of milk protein that are broadly defined bytheir chemical composition and physical properties. The casein familycontains phosphorus and will coagulate or precipitate at pH 4.6. Theserum (whey) proteins do not contain phosphorus, and these proteinsremain in solution in milk at pH 4.6. The principle of coagulation, or

curd formation, at reduced pH is the basis for cheese curd formation. Incow's milk, approximately 82% of milk protein is casein and theremaining 18% is serum, or whey protein.


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The energy in milk comes from its protein, carbohydrate and fat content,with the exception of skim milk that has virtually no fat. Growing kidsneed fat to give them energy, as kids are highly active.

Lactose in milk removes harmful bacteria from the intestines and helpsthem function properly. Lactose is a type of carbohydrate or sugar thatnaturally occurs in milk from any mammal, including humans.

Normally, an enzyme in the small intestine - called lactase - breaksdown this sugar to glucose and galactose that can be absorbed into the

blood stream. Some people don't produce enough lactase, which meansthe lactose skips the usual digestion process resulting in lactose

maldigestion. Undigested lactose is broken up by the bacteria that live inthe large intestine resulting in gas, bloating, pain and sometimesdiarrhoea. This condition is called 'lactose intolerance' and is largelygenetically determined.

Milk consumption has been linked to a reduced risk of heart disease.Cardiovascular diseases are diseases that affect the heart or bloodvessels of the body. Researchers have found that drinking three glasses

of milk per day may lower a person's risk of developing cardiovasculardisease by 18%. Other studies on the benefits of drinking milk havedemonstrated that milk also increases fat burning and promotes musclegain in the body.

If you intake milk, they are less probable to intake carbonated soft drinksthat are destructive for you in all way.


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DISADVANTAGES OF DRINKING MILK

Milk has two kinds of proteins, whey protein and casein. At times, milkmay have a few injurious casein constituents that may augment threat ofheart disease and autism. Casein is a protein that is found in milk andused independently in many foods as a binding agent. Technically, it is

part of a group calledphosphoproteins, collections of proteins bound tosomething containing phosphoric acid. Casein may also be calledcaseinogen, particularly in European foods.

Casein is a salt, meaning it has no net ionic charge, of the elementcalcium. It has a number of interesting properties that make it useful in

foods and cooking. Many people believe proteins are healthier ifconsumed when not denatured one of the major lines of reasoning usedin supporting a raw food diet. Denaturing occurs when a protein loses itsinherent structure, due to high heat or acid for example, at which point itno longer acts in the ordinary manner. Casein, because of its structure, isnot susceptible to denaturing.Sometimes, milk might contain someharmful casein elements which might increase risk of heart disease andautism.

Some children have lactose intolerance. This is due to lack of lactase intheir stomachs, which is required to digest milk. Such children will havereactions when they drink milk.

Lactose intolerance is the inability or insufficient ability to digestlactose, a sugar found in milk and milk products. Lactose intolerance iscaused by a deficiency of the enzyme lactase, which is produced by thecells lining the small intestine. Lactase breaks down lactose into two

simpler forms of sugar called glucose and galactose, which are thenabsorbed into the bloodstream.

Not all people with lactase deficiency have digestive symptoms, butthose who do may have lactose intolerance. Most people with lactoseintolerance can tolerate some amount of lactose in their diet.


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People sometimes confuse lactose intolerance with cow milk allergy.Milk allergy is a reaction by the bodys immune system to one or moremilk proteins and can be life threatening when just a small amount ofmilk or milk product is consumed. Milk allergy most commonly appears

in the first year of life, while lactose intolerance occurs more often inadulthood.

Pollutants in milk pose a health hazard to your child. Recently, milk powder manufactured in China was found to contain melamine, whichcan cause cancer.

Cow's milk should not be given to the infants below one year. Because

drinking cow's milk at early stage (that is below 1 year) may causevarious allergies , bleeding from intestines, diarrhea, wheezing andvomiting.

Those who are suffering from heart disease must avoid taking wholemilk as they contain considerable fat. So these patients better takediluted or skimmed milk.

Milk is poor source of iron. So it may cause iron-deficiency. So bettertake milk along with items that have rich iron.


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DANGERS OF MILK

A huge study showed that human breast milk in over 14,000 women hadcontamination by pesticides! Further, it seems that the sources of the

pesticides are meat and--you guessed it-- dairy products. Well, why not?These pesticides are concentrated in fat and that's what's in these

products.

A recent report showed an increased concentration of pesticides in thebreast tissue of women with breast cancer when compared to the tissueof women with fibrocystic disease. Other articles in the standard medicalliterature

describe problems. Just scan these titles:

1.Cow's Milk as a Cause of Infantile Colic Breast-Fed Infants. Lancet 2(1978): 437 2.Dietary Protein-Induced Colitis in Breast- Fed Infants, J.Pediatr. I01 (1982): 906 3.The Question of the Elimination of ForeignProtein in Women's Milk, J. Immunology 19 (1930): 15

There are many others. There are dozens of studies describing theprompt appearance of cows' milk allergy in children being exclusivelybreast-fed! The cows' milk allergens simply appear in the mother's milkand aretransmitted to the infant.

A committee on nutrition of the American Academy of Pediatricsreported on the use of whole cows' milk in infancy (Pediatrics 1983: 72-253). They were unable to provide any cogent reason why bovine milkshould be used before the first birthday yet continued to recommend its

use! Doctor Frank Oski from the Upstate Medical Centre Department ofPediatrics, commenting on the recommendation, cited the problems ofacute gastrointestinal blood loss ininfants, the lack of iron, recurrent abdominal pain, milk-

borne infections and contaminants, and said:


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Why give it at all - then or ever? In the face of uncertainty about manyof the potential dangers of whole bovine milk, it would seem prudent torecommend that whole milk not be started until the answers areavailable. Isn't it time for these uncontrolled experiments on human

nutrition to come to an end?

In the same issue of Pediatrics he further commented:

It is my thesis that whole milk should not be fed to the infant in the firstyear of life because of its association with iron deficiency anemia (milkis so deficient in iron that an infant would have to drink an impossible31 quarts a day to get the RDA of 15 mg), acute gastrointiestinal

bleeding, and various manifestations of food allergy.

I suggest that unmodified whole bovine milk should not be consumedafter infancy because of the problems of lactose intolerance, itscontribution to the genesis of atherosclerosis, and its possible link toother diseases.

In late 1992 Dr. Benjamin Spock, possibly the best known pediatricianin history, shocked the country when he articulated the same thoughtsand specified avoidance for the first two years of life. Here is hisquotation:

I want to pass on the word to parents that cows' milk from the carton hasdefinite faults for some babies. Human milk is the right one for babies.A study comparing the incidence of allergy and colic in the breast-fedinfants of omnivorous and vegan mothers would be important. I haven'tfound such a

study; it would be both important and inexpensive. And it will probablynever be done. There is simply no academic oreconomic profit involved.


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Let's just mention the problems of bacterial contamination. Salmonella,E. coli, and staphylococcal infections can be traced to milk. In the olddays tuberculosis was a major problem and some folks want to go backto those times by insisting on raw milk on the basis that it's "natural." A

study from UCLA showed that over a third of all cases of salmonellainfection in California, 1980-1983 were traced to raw milk. That'll be away to revive good old brucellosis again and I would fear leukemia, too.In England, and Wales where raw milk is still consumed there have beenoutbreaks of milk-borne diseases. The Journal of the American MedicalAssociation (251: 483, 1984) reported a multi-state series of infectionscaused by Yersinia enterocolitica in pasteurised whole milk.This is despite safety precautions.

Another study from Finland found that diabetic children had higherlevels of serum antibodies to cows milk (Diabetes Research 7(3): 137-140March 1988). Here is a quotation fromthis study:

We infer that either the pattern of cows' milk consumption is altered inchildren who will have insulin dependent diabetes mellitus or, theirimmunological reactivity to proteins in cows' milk is enhanced, or the

permeability of their intestines to cows' milk protein is higher thannormal.

Remember when you were a kid and the adults all told you to "makesure you get plenty of good protein".

As regards protein, milk is indeed a rich source of protein- -"liquid

meat," remember? However that isn't necessarily what we need. Inactual fact it is a source of difficulty. Nearly all Americans eat too muchprotein.


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SURVEY ON MILK

1) What age do u fall in?10-15.

Under 18.18-29.30-49.

2) What kind of milk do you prefer?Non-fat.1%2%Whole.

3) How often do you drink milk?EverydayOnce a week.Once a month.Never.

4) I drink milk mostly :In the morning.In the evening.In the night.Never.

5) How long does it take for you, or your household to go through a gallon of milk?1day.2-3days.4-5days.A week or more.

6) How often do you experience bad/ spoiled milk?Never.Rarely.Very often.


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SURVEY ON MILK


Under 18.18-29.30-49.







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SURVEY ON MILK


Under 18.18-29.30-49.







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SURVEY ON MILK


Under 18.18-29.30-49.







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SURVEY ON MILK

7) What age do u fall in?10-15.Under 18.18-29.30-49.



10)I drink milk mostly :In the morning.In the evening.In the night.Never.

11)How long does it take for you, or your household to go through a gallon of milk?1day.2-3days.4-5days.A week or more.

12)How often do you experience bad/ spoiled milk?Never.Rarely.Very often.


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CONCLUSION

We've been hearing for years that milk does your body good, but does itreally? With all of the different information available, it's hard to knowwhat to believe. So, we've complied some information about cow's milk,its components and the effects that it may be having on your body.Every kind of milk, whether it is human, cow, dog, elephant, or camel,etc is formulated to meet the specific growth needs of its young. Forexample there is a big difference between human babies and calves.Cow's milk is 15% protein while human milk is 5-7% protein.Additionally, it takes about 45 days for a calf to double its birth weightand about 180 days for a human infant to double its birth weight.

Humans are the only mammals that consume milk after infancy ANDfrom a different species!

Cow's milk's main draw is that it contains calcium and will keep you andyour bones strong and healthy. Well, there are many other calcium richsources such as leafy greens that can keep you and your bones strongand healthy without consuming dairy products. Other draws forconsuming cow's milk are fortified Vitamin D, B, vitamins and water.The sun is an excellent source of vitamin D, this combined with a

balanced diet with all of the essential nutrients that are said to be foundin milk. Taking a multi vitamin is another wonderful way of ensuringthat your body is receiving all of the essential nutrients. Additionally,cow's milk contains large amounts of saturated fat and cholesterol,which many doctors recommend cutting out of your diet.

What's in your milk? In 1993, the Food and Drug Administration (FDA)approved the use of recombinant Bovine Growth Hormone (also known

as rBGH, BGH, BST and rBST). This hormone is a geneticallyengineered copy of a naturally occurring hormone produced by cows. Itis injected into cows in order to increase their milk production, by up to10 to 30%.


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Cows injected with rBGH produce milk that contains high levels of IGF-1. IGF-1 is a powerful naturally occurring growth hormone found in the

blood of humans and cows. The IGF-1 in cow's milk is chemicallyidentical to that of humans, and can pass into the human bloodstream.

Usually, when IGF-1 is consumed, it is broken down in the stomach,however the presence of casein in cow's milk prevents the breakdown.Studies have shown that humans with elevated levels of IGF-1 may be

prone to cancer. rGBH is manufactured as Posilac byMonsanto and isquite controversial. Possible side effects in humans include productionof elevated levels of insulin growth, premature growth stimulation ininfants, breast growth in young children, increased risk of breast andcolon cancer and other health issues. Additionally, the FDA requires that

a warning insert be in every package of this artificial hormone. Based onpre-approval testing, this insert lists serious dairy cow maladies that canresult from its use such as virulent mastitis infections (udder infections),which commonly require stronger and increased treatments withantibiotics, severe reproductive problems, digestive disorders, foot andleg ailments, and persistent sores and lacerations. Additionally, due tothe increased amount of milk produced, this hormone places a great dealof stress on the animal and can shorten its life span. The FDA alsoadmits that milk produced with the growth hormone can containincreased amounts of pus and bacteria.

Milk may also contain the antibiotics that are given to the cow(increased amounts due to rGBH's side effects), which can be absorbed

by humans when consumed. This potentially allows bacteria that may beharmful to humans to be more resistant to these antibiotics. This meansthat when antibiotics are prescribed for an illness, they may not be aseffective as they should be.

This hormone has NOT been approved in any other country besides theUnited States, although applications have been made in Canada,Australia, New Zealand and the European Union. All of these countrieshave turned down the applications and have banned rGBH in theircountries. Additionally, studies have claimed that nearly 80% of milk


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comes from pregnant cows, which means that the milk being consumedcontains elevated amounts of hormones produced by the pregnant cow.

Milk Components:

Water - Cow's milk is made up of approximately 88% water. This iseasily replaced in a human diet by just consuming more water.

Protein - Cow's milk contains about 3 or 4% protein, which is made upof casein and whey. Casein and whey are the two leading milk allergysources.

Fat - The fat content listed on the packaging for cow's milk is by weight,not calories. So, that means that 2% milk actually gets 35% of itscalories from fat. Also, the fat found in milk is mostly saturated fat.Saturated fat is not the heart healthy fat and consumption should bereduced.

Carbohydrates (Lactose) - Approximately 5% of milk is sugar, which

is lactose. Millions of people worldwide have difficulties digestinglactose. Some studies have even found that a glass of milk contains halfthe sugar found in a soda.

Vitamins - There are two types of vitamins found in cow's milk, water-soluble vitamins and fat-soluble vitamins. The water-soluble vitaminsare Vitamin C and B. Most of the Vitamin C and B is weakened or

destroyed in pasteurization, so milk is not considered a very good sourceof either. Cow's milk also contains Vitamins A, D and E. These vitaminsare removed with fat to make reduced fat, low fat and non-fat milks.Dairy farmers are then required to fortify these milks with Vitamin Aand Vitamin D. The problem with this is these moderate to high intakes


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of Vitamin A are believed to interfere with Vitamin D's positive effects.Minerals - Minerals found in cow's milk are phosphorous and calcium.These two minerals need to maintain a balance in the human body,

because when there is an abundance of one, it depletes the other.Carbonated drinks and processed foods contain a lot of phosphorus,which make up a lot of Western diets and is problematic. Additionally,some of the soluble calcium found in milk is reduced during the

pasteurization process. Since phosphorous and calcium are supposed tobe balanced in the human body in order to be most effective, increasedrates of phosphorous deplete the already decreased amounts of calcium.Fortunately, there are many other sources abundant in calcium such assoy milk, leafy greens, beans, grains, nuts and seeds and variousvegetables.

Diseases linked to milk :

MilkAllergy

Milk contains 25 different molecules with potential to cause an allergicreaction, placing it among the top eight food allergies. The two parts of

milk that most commonly lead to an allergic reaction are casein andwhey. Casein is the curd that forms when milk is left to sour. It is the

principal protein in milk, which coagulates with the addition of renninand is the foundation for cheese. Whey is the watery part that is left afterthe curd is removed. Studies have estimated that up to 2 to 7.5% ofinfants are allergic to cow's milk. Although many children will outgrowthis allergy, it still leaves approximately 4.5 million people in the US

with a milk allergy. Additionally, adults can develop an allergy to milkwithout any previous problems.

Lactose Intolerance

Studies have claimed that approximately 1 in 6 Americans are lactoseintolerant! Lactose is the primary carbohydrate in milk products and is


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also known as milk sugar. Lactose breaks down into glucose andgalactose, which are then absorbed into the bloodstream with theassistance of lactase. Many people have a shortage of lactase, which

makes them unable to properly digest the lactose that they consume. Ithas been estimated that 70% of the world's population is lactasedeficient and at risk for the symptoms of lactose intolerance.

Cancer

The American Cancer Society points out that "about one-third of the500,000 cancer deaths that occur in the United States each year is due todietary factors." Although they recognize that no diet can guarantee full

protection against any disease, "we believe that our recommendationsoffer the best nutrition information currently available to help Americansreduce their risk of cancer." The Society's top two recommendations are:"1. Choose most of the foods you eat from plant sources"; and "2. Limityour intake of high-fat foods, particularly from animal sources."

Crohn's Disease

The US has the highest rate of Crohn's Disease as well as an epidemic of

a similar disease, Johne's disease, which is found in cattle. Johne'sdisease caused by bacteria called Mycobacterium paratuberculosis(MAP). There is growing evidence that this bacteria causes Crohn'sdisease in humans who drink milk from the infected cows. This bacteriais found free-floating in milk, however the transmission may be due tothe bacteria's presence inside pus cells. This is especially troubling in theUnited States. The US has the highest permitted upper limit of milk pus

cell concentration in the world! The permitted amount is nearly twice theinternational standard of allowable pus cells.

Diabetes

Both childhood and adult diabetes are rare in parts of the world thatconsume mostly plant based diets, unlike that of most of the Western


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world. The primary cause of diabetes in adults is a high fat, rich westerndiet, consisting of animal fats in both milk and meat products. Childhooddiabetes has been studied and in some cases has shown a correlation

between consuming cows milk and developing diabetes. Researchersspeculate that the early introduction of cow's milk may cause an immunereaction in the body. The protein in the milk (bovin serum albumin) issimilar to the natural proteins found in the pancreas, the organ thatmanufactures insulin.

Heart Disease

Heart Disease is America's #1 killer. Everyday, approximately 3000

Americans suffer heart attacks and 1/3 of those die. The others usuallyexperience another heart attack later on in life. Luckily, reducing theamount of cholesterol and saturated fats in your diet can prevent heartdisease and heart attacks. Studies have shown there is a correlation

between the consumption of saturated fats (found in dairy fats and meatfats) and mortality from heart disease.

Osteoporosis

If drinking dairy products all the time is so healthy for you, why isosteoporosis so prevalent in North America? If the vitamins and calciumin dairy are sufficient to prevent osteoporosis why is the disease sorampant here? In Asian cultures that consume low amounts of dairy

products and instead rely on a more varied diet that includes soyfoods,osteoporosis is virtually unknown.

Ear Infections

If your child is experiencing ear infections, dairy milk may be the cause.Most children have an allergic reaction to cow's milk, including nasalcongestion, where passages become blocked and irritated, causing earinfections.


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Autism

Studies have stated that gluten and casein fee diets result in animprovement in behavior, and in some cases a reversal of autistic

symptoms. It has been theororized that some children with autism breakdown casein (milk protein) into peptides. These peptides, which have asimilar effect as that of hallucinogenic drugs, are somehow leaked intothe bloodstream before they can be digested. Learn more.

Obesity

Milk and dairy foods are high calorie foods, packed with saturated fatand cholesterol. They also contain growth hormones such as those

naturally found in cow's milk and rGBH. Dairy products contain no fiberor complex-carbohydrates and are more high fat then we know.

Acne

Some doctors suspect that the fat, protein, sugar and hormones in milkirritate the skin, causing breakouts and acne. Many of the milk-

producing cows are pregnant, causing a surge of hormones to bereleased into the milk and later consumed by teenagers. These hormones

break down into androgen when they are consumed, which thenstimulates production of sebum. Sebum is a waxy substance that clogs

pores and in turn creates acne when the pores become infected.

Hence you can conclude,Milkis bad for health.


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BIBLIOGRAPHY

http://www.soymilkquick.com/milkisbad.php

http://www.freedomyou.com/nutrition_book/milk%20and%20cookies.htm

http://childcare.ygoy.com/2009/06/18/advantages-and-disadvantages-of-milk/

http://www.jainworld.com/jainbooks/images/20/Milk___Its_Impact_on_Health.htm

Death Can Be Cured Roger Dobson.

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Is Mmr Milk Bad for Health