Matrix Drops Protocol

Milk Intolerance - Milk


Incorrect assumption about milk is that it is one of healthy alimentations and unavoidably a basic nutrient. In contrast with this statement, nowadays many scientists link milk consumption to digestive and cardiovascular system, allergic, cancerous, as well as autoimmune nature sicknesses.

It can be stated that humans are the only species that drink the milk of other mammals, but there is much more intrigue than that. Humans only have lactose digesting enzymes that break down milk sugar during the breastfeeding period. These lactose enzymes for milk sugar break-down found in the small intestine deactivate in adulthood. Besides these facts, in the last century milk consumption has increased due to aggressive but inadequate advertising.

At first, several dangerous sicknesses, among them namely tuberculosis, have expanded through the circumstances of distribution and storage of raw milk. It seemed that with pasteurization this problem could be solved, nonetheless, sterilized milk is completely denatured. In other words, useful enzymes and vitamins found in milk that are typically active at 39-40 degrees C, lose their activity from heat treatment. In reality, milk consumption from a health related point of view carries a higher risk, while facts around this topic are barely mentioned. For example, researches established that while meat consumption doesn’t increase insulin level, milk nearly double levels of this key blood glucose regulating hormone. Consuming milk for 7 days has been shown to cause insulin resistance that would not have otherwise developed from meat consumption. What happens with milk whey? It is true that while consuming milk whey allergic symptoms get more moderate and lessen, although high sugar content of milk whey makes the pancreas produce more insulin. All these factors lead to hyperinsulinism development.

Milk consumption increases risk of heart disease that can be correlated with associated calcium intake. Calcium absorption is tightly regulated by the organism’s needs. Milk sugar deregulates calcium acquisition against the immense levels found in milk. Part of the unwanted or unnecessary calcium amounts may be deposited on vascular walls, and can cause significant problems in the internal organs. This continuous deposition increase can lead to organ calcifications and plaque formations in the arteries, heart, brain, and kidneys, on the skin, articulations, in the breast, pancreas, and prostate or in the ovaries. The increasing calcification promotes inflamed and autoimmune reactions, contagion infiltration, or even organ necrosis. It is well known that a major component of human kidney stones is calcium. Furthermore, according to new research findings milk consumers have a higher level of osteoporosis incidence.

There is another hormone in cow milk with potential harmful effects, namely the insulin-like growth factor (IGF). Since a large fraction of ingested IGF from regular milk consumption doesn’t get digested, it penetrates through the intestinal wall increasing IGF level 10-20% in adults and 20-30% in children. Generally IGF stimulates cell proliferation and growth, while it has also been implicated to play a key role in tumors growth intensification. Elevated levels of IGF have been linked with cervical, ovarian, and uterine cancers, as well as colon, stomach, gull bladder, liver, pancreatic, kidney, thyroid, and brain cancers, please see Melnik 2000, Yu and Roham 2009. It is well known that high levels of estrogen gradually elevate breast cancer risk, while IGF and estrogen act in a mutually synergistic manner. While breast tissue shows sensitivity for women, the same is true for men in the prostate gland. Organs are hormone sensitive, both are susceptible to cancer, and IGF plays an important role for both as a risk intensifier agent.

Through examination of autistic children it was discovered that their brain has very high opiate levels. Their behavioral symptoms are similar to animals treated with opiates. Researches demonstrated that urine protein content of autistic and schizophrenic subjects is different from that of normal. Interestingly, in the former case the found culprit was casein and gluten identical to that of milk. Careful examinations of these case studies showed a majority of these subjects having weak stamina, hyperactivity, attention deficit disorder, chronic tiredness, short tempers, sleeping disorder, intestinal flora and systemic inflammation, as well as hypertrophy of lymph nodes. All of this in some way refers to the immune protection process against matter found in food. In autistic and schizophrenic people the elevated opiate like matter continuously permeates with all proteins through the intestinal system. This mechanism describes how opiate-like agents, among others can get into the bloodstream, then to the brain, and cause under regulated functioning and disease.

The relationship between Multiple Sclerosis (MS) and milk can be explained through the mimicry theory. While the immune system has developed a mechanism for self vs. non-self recognition, a foreign protein or virus may carry molecular similarities as the body’s tissues, avoiding the immune assault. However these similarities thereafter may result in autoimmunity where the host’s own tissues are attacked. One of the suspicious proteins found in milk is butyrophilin. Butyrophilin is connected to and promotes nervous system MS by initially provoking a reaction across the intestinal wall. Chronic exposure to butyrophilin results in the immune system corroding the protective myelin and marrow sheaths which enfold nerves, due to exceedingly similar molecular structures on all these proteins.

Most of the hard cheeses are lactose free because during fermentation active bacteria consume the lactose. Besides lactose, a protein called casein can be found in milk.

Inadequate digestion of casein elevates another factor called casomorphin that through the intestinal wall can get absorbed into the blood circulation. Casomorphin can penetrate the blood-brain barrier entering the brain and negatively affecting the central nervous system.

Above all, dairy products easily cause allergy and intolerance, a big disadvantage they all share. Since dairy products contain a lot of antigens, namely different immunoglobulines, pure milk intolerance is one of the most frequent types of food related allergies.

Butter is an exception from allergens, because it practically lacks neither lactose nor any milk protein and therefore the digestive system tolerates it well. Butter is pure milkfat and only contains trace milk whey. It is recommended to selectively consume bio butter, because other types might contain plant protection chemicals, hormones, or antibiotics ingested by cows originated in non-organic cattle farming. Above all, consuming salted butter should be avoided as well because the salt is preserved with additives. Additional components in milkfat may together provide additive protection for the immune system. One of the most important components of milkfat is linoleic acid, an unsaturated fatty acid and natural immunizer that is a essential nutrient for the human body. Its protective effect against cancer together with other components is proven.

A worldwide campaign is being waged against blood cholesterol, expected to result in significant amount of cardiovascular problem decreases or their progression. Unfortunately, the campaign hasn’t brought about the expected results and nowadays even more people struggle with cholesterol problems. Moreover, it was recently discovered that milkfat, the basis of butter, doesn’t increase blood cholesterol level, but on the contrary lowers it. Counterintuitively, this demonstrated and verified that the conjugate linoleic acid in the milkfat decreased the cushion membrane of fat deposits and therefore subjects that consume it regularly maintained a more healthy weight. Milkfat composition displays excellent digestive capacity, as opposed to creams and dairy products made out of it - like butter and sour cream – all allot our organism with many valuable nutrients.

Doctor Pálus Attila, PhD, in the Health News program

Content of the Health News program: To drink milk or not to?

Pálus Attila PhD, guest of the program:

- Metaphorically, the concept of „milktooth” carries a specific message, that people only need milk until they lose these juvenile teeth. This happens between ages 6-8, and until then people need to consume milk. After that, milk is not useful, but on the contrary harmful from the point of view of nutrition.

The best substitute until up to age 8 is goat milk. Its composition, protein content, milk sugar and quality, and also its immunoglobulin content or antibody level is different from other milk types. It’s commonly known that most expanded allergies develop due to cow milk and associated dairy product consumption.

According to Doctor Pálus Attila, PhD, milk is not the best calcium source.

Milk is a high protein content nutrient with significant calcium content. General practitioner doctors and scientists recommend cow milk and cheese products for calcium substitution due to their assumed content it this mineral. Everyone knows this animal, and accepts that we obtain a lot of calcium enriched milk from it. However, if one applies common sense logic to this scenario, it becomes apparent that the milking cow itself is an animal that requires this same calcium in its diet. This animal never drinks a sip of milk, neither does it eat a gram of cheese, but even in its case the need for calcium is very high. The fact remains that cows live off of plants, a food group people would need as well.

Commercial statements that milk is good for a healthy lifestyle go back in time and history for a number of decades. Now, we propose to re-evaluate these assumptions a little bit.

Consider that milk has more negative effects than positive. Perhaps best examples of negative effects can be seen in attempts to cure patients from various chronic diseases: endemic gastrointestinal inflammation, skin problems, or mucous membrane allergies. These diseases cannot be cured without a concurrent drastic change in eating habits. In this context one of the main nutrients we should exclude from our foods is milk.

Conscious alimentation plays a tremendous role in chronic diseases development, not meaning that if the intestinal system gets ill then we die. This is something Paracelsus referred to, as a fact that illnesses and chronic diseases can arise from the intestinal system that we take for granted.

According to doctor Pálus Attila’s, PhD, experience most of the chronic illnesses, i.e. from high blood pressure to diabetes, and a variety of gynecological problems, can all be linked with the intestinal inflammatory burst. Moreover, this state can be related to adulthood milk consumption.

Sickness in the intestinal system can arise from the ingested nutrition causing various ailments to the absorptive mucous membrane, inhibiting performance of its regular function accordingly and adequately. This function includes withholding certain nutrients from the blood circulation that would other cause serious allergic reactions if absorbed. The details of mucous membrane allergy onset depend on each and every person, their microscopic surface articulations, and chronic deposits or remnants in the intestinal system. This can extend to the bronchia and development of an allergic asthma. Overall, one ting is certain that milk consumption is linked to allergies and it is scientifically proven.