Possible Increased Risk of Ovarian Cancer
High levels of galactose, a sugar released by the digestion of lactose in milk, have been studied as possibly damaging to the ovaries and leading to ovarian cancer. Although such associations have not been reported in all studies, there may be potential harm in consuming high amounts of lactose. A recent pooled analysis of 12 prospective cohort studies, which included more than 500,000 women, found that women with high intakes of lactose—equivalent to that found in 3 cups of milk per day—had a modestly higher risk of ovarian cancer, compared to women with the lowest lactose intakes. (15) The study did not find any association between overall milk or dairy product intake and ovarian cancer. Some researchers have hypothesized, however, that modern industrial milk production practices have changed milk's hormone composition in ways that could increase the risk of ovarian and other hormone-related cancers. (16) More research is needed.
Probable Increased Risk of Prostate Cancer
A diet high in calcium has been implicated as a probable risk factor for prostate cancer. (17) In a Harvard study of male health professionals, men who drank two or more glasses of milk a day were almost twice as likely to develop advanced prostate cancer as those who didn't drink milk at all. (18) The association appears to be with calcium itself, rather than with dairy products in general: A more recent analysis of the Harvard study participants found that men with the highest calcium intake—at least 2,000 milligrams a day—had nearly double the risk of developing fatal prostate cancer as those who had the lowest intake (less than 500 milligrams per day). (19)
Clearly, although more research is needed, we cannot be confident that high milk or calcium intake is safe.
14. Manson JE, Hsia J, Johnson KC, et al. Estrogen plus progestin and the risk of coronary heart disease. N Engl J Med. 2003; 349:523–34.
15. Genkinger JM, Hunter DJ, Spiegelman D, et al. Dairy products and ovarian cancer: a pooled analysis of 12 cohort studies. Cancer Epidemiol Biomarkers Prev. 2006; 15:364–72.
16. Ganmaa D, Sato A. The possible role of female sex hormones in milk from pregnant cows in the development of breast, ovarian, and corpus uteri cancers. Med Hypotheses. 2005; 65:1028–37.
17. World Cancer Research Fund, American Institute for Cancer Research. Food, nutrition, physical activity, and the prevention of cancer: a global perspective. Washington DC: AICR, 2007.
18. Giovannucci E, Rimm EB, Wolk A, et al. Calcium and fructose intake in relation to risk of prostate cancer. Cancer Res. 1998; 58:442–447.
19. Giovannucci E, Liu Y, Platz EA, Stampfer MJ, Willett WC. Risk factors for prostate cancer incidence and progression in the Health Professionals Follow-up Study. International Journal of Cancer. 2007; 121:1571–78.
20. Larsson SC, Bergkvist L, Rutegard J, Giovannucci E, Wolk A. Calcium and dairy food intakes are inversely associated with colorectal cancer risk in the Cohort of Swedish Men. Am J Clin Nutr. 2006; 83:667–73; quiz 728–29.
21. Cho E, Smith-Warner SA, Spiegelman D, et al. Dairy foods, calcium, and colorectal cancer: a pooled analysis of 10 cohort studies. J Natl Cancer Inst. 2004; 96:1015–22.
22. Martinez ME, Willett WC. Calcium, vitamin D, and colorectal cancer: a review of the epidemiologic evidence. Cancer Epidemiol Biomarkers. Prev 1998; 7:163–68.
23. Hyman J, Baron JA, Dain BJ, et al. Dietary and supplemental calcium and the recurrence of colorectal adenomas. Cancer Epidemiol Biomarkers Prev. 1998; 7:291–95.
24. Dickinson HO, Nicolson DJ, Cook JV, et al. Calcium supplementation for the management of primary hypertension in adults. Cochrane Database Syst Rev. 2006:CD004639.
25. Cappuccio FP, Elliott P, Allender PS, Pryer J, Follman DA, Cutler JA. Epidemiologic association between dietary calcium intake and blood pressure: a meta-analysis of published data. Am J Epidemiol. 1995; 142:935–45.
26. Bolland MJ, Avenell A, Baron JA, Grey A, MacLennan GS, Gamble GD, Reid IR. Effect of calcium supplements on risk of myocardial infarction and cardiovascular events: meta-analysis. BMJ. 2010; 341:c3691. doi: 10.1136/bmj.c3691.
....In the United States, skim milk (as opposed to whole or two percent milk) has the lowest levels of hormones. That's not surprising because hormones are fat soluble. In this respect, skim milk is much like milk in Mongolia where cows are milked for only five months a year and not in the late stages of their pregnancy. Another of Dr. Davaasambuu's studies showed increased hormone levels among Mongolian third-graders after a month of drinking commercial milk from the United States.
Among women, milk consumption has been associated with an increased risk of ovarian cancer in both the Nurses' Health Study and in a 2005 study from Sweden's Karolinska Institute. (On the other hand, 2002 data from the Nurses' Health Study showed that the more low-fat dairy products premenopausal women consumed, the lower their breast cancer risk. This didn't hold true for post-menopausal women, and the lower risk among pre-menopausal women didn't continue after they reached menopause.)
Organic milk is better in many respects than conventional milk but still may be full of natural hormones. My advice: cut down on dairy products except low-fat ones. Substitute soy milk for cow's milk when possible
Pasteurization (or pasteurisation, see spelling differences) is a process of heating a food, usually a liquid, to a specific temperature for a definite length of time and then cooling it immediately. This process slows spoilage due to microbial growth in the food.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.
It is the main reason for milk's extended shelf life. High-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for six to 9 months.
Pasteurization typically uses temperatures below boiling, since at very high temperatures, casein micelles will irreversibly aggregate, or "curdle". The two main types of pasteurization used today are: high-temperature, short-time (HTST and "extended shelf life" (ESL) treatment. Ultra-high temperature (UHT or ultra-heat-treated) is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7°C (161°F) for 15–20 seconds. UHT processing holds the milk at a temperature of 135°C (275°F) for a minimum of one second. ESL milk has a microbial filtration step and lower temperatures than UHT milk. Milk simply labeled "pasteurized" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" has been treated with the UHT method. Since 2007, however, it is no longer a legal requirement in European countries (such as Germany) to declare ESL milk as ultra-heated, consequently, it is now often labeled as "fresh milk" and just advertised as having an "extended shelf life", making it increasingly difficult to distinguish ESL milk from traditionally pasteurized fresh milk. A less conventional but US FDA-legal alternative (typically for home pasteurization) is to heat milk at 145 °F (63 °C) for 30 minutes.
Proponents of unpasteurized milk make the argument that if milk is obtained from humanely raised cows that are grass fed and handled hygienically, then there is little problem with disease. However, raw milk can become contaminated in a number of ways: by coming into contact with cow feces or bacteria living on the skin of cows, from an infection of the cow's udder, or from dirty equipment, among others. Improperly handled raw milk is responsible for nearly three times more hospitalizations than any other foodborne disease outbreak, making it one of the world's most dangerous food products.
Milk is a hormonal delivery system. When homogenized, milk becomes very powerful and efficient at bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow's natural hormones and the ones they may have been injected with to produce more milk).
Homogenization makes fat molecules in milk smaller and they become "capsules" for substances that are able to bypass digestion. Proteins that would normally be digested in the stomach are not broken down and instead they are absorbed into the bloodstream.
The homogenization process breaks up an enzyme in milk which in its smaller state can then enter the bloodstream and react against arterial walls. This causes the body to protect the area with a layer of cholesterol. If this only happened once in a while it wouldn't be of big concern, but if it happens regularly there are long term risks.
Proteins were created to be easily broken down by digestive processes. Homogenization disrupts this and insures their survival so that they enter the bloodstream. Many times the body reacts to foreign proteins by producing histamines, and then mucus. Sometimes homogenized milk proteins resemble a human protein and can become triggers for autoimmune diseases such as diabetes or multiple sclerosis.
Two Connecticut cardiologists have demonstrated that homogenized milk proteins did in fact survive digestion. It was discovered that Bovine Xanthene Oxidase (BXO) survived long enough to affect every one of three hundred heart attack victims over a five-year time period. Even young children in the U.S. are showing signs of hardening of the arteries.
FDA adds diabetes, memory loss warnings to statins....Lipitor, which became available late last year in generic form as atorvastatin, is the world's all-time biggest selling prescription medicine with cumulative sales in excess of $130 billion. As a class, statins have helped enrich the world's largest drugmakers, but most of the major brands are now prescribed as far cheaper generic medicines.
Last year, more than 20 million Americans were taking some form of statin, according to IMS Health.
...The FDA said it was aware of studies in which some patients taking statins may have a small increased risk of higher blood sugar levels and of being diagnosed with type 2 diabetes.
The statin labels will also now reflect reports of certain cognitive effects such as memory loss and confusion experienced by some patients taking the drugs, the agency said. It said those reports generally have not been serious and the symptoms were reversed by stopping use of the statin
Endometrial cancer refers to several types of malignancies that arise from the endometrium, or lining, of the uterus
Endometrial cancer may sometimes be referred to as uterine cancer. However, different cancers may develop not only from the endometrium itself but also from other tissues of the uterus, including cervical cancer, sarcoma of the myometrium, and trophoblastic disease.
MODSSS, this artical is FAKE
do some reasearch, this doctor doesn't exist and the only paper he ever realsed was from china
Ganmaa Davaasambuu, a Mongolia-trained medical doctor, a Japan-trained Ph.D. in environmental health, and a current fellow at the Radcliffe Institute for Advanced Study: 'The milk we drink today may not be nature's perfect food.' (Staff photo Stephanie Mitchell/Harvard News Office)
Hormones in milk can be dangerous
By Corydon Ireland
Harvard News Office
Ganmaa Davaasambuu is a physician (Mongolia), a Ph.D. in environmental health (Japan), a fellow (Radcliffe Institute for Advanced Study), and a working scientist (Harvard School of Public Health).
"The dairy industry in the United States is not going to change in any radical way," said artist Shimon Attie, the Mildred Londa Weisman Fellow at Radcliffe - and a former dairyman.
But in the meantime, he had a suggestion for the coffee setting at future Radcliffe Fellows luncheons: a pot of nondairy creamer.