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In 2007, Dr. Keith Woodford wrote a book called Devil in the Milk. In this text, he explains exactly why milk from certain cows is far more toxic in the body than milk from ancient breeds of cattle.
Dr. Woodford is a Professor of Farm Management and Agribusiness at Lincoln University in New Zealand. In his book, he discusses the dangers of certain forms of casein in milk versus others. As you may expect, because dairy is such a large industry worldwide, Dr. Woodford has received a great deal of grief and badgering through the press for voicing his concerns about what he calls the “milk devil.”
However, as he says in the introduction to his book: “I have now got to a stage in life where some things are more important than others. I believe [this] story is one that needs to be told.” (1)
Dr. Thomas Cowan, an M.D. practicing in San Francisco, California, wrote the forward to Devil in the Milk. He tells us that milk, or casein sensitivity, has been a long-time issue with his own patients, which is usually accompanied by gut disorders. As he explains:
According to Dr. Woodford’s research, once the mutation in beta-casein occurred, the new beta-casein A1 breed of cattle spread rapidly throughout Western countries. And unfortunately, this form of casein has been linked with type I diabetes, heart disease, autoimmune disorders, autism, and schizophrenia. Throughout his argument in Devil in the Milk, Dr. Woodford cites over 100 papers found in peer-reviewed journals.
As he explains, beta-casein A1 is different from the more ancient version of beta-casein because of the proline /histidine switch that took place 5,000 years ago.
Even though BCM7, which is an amino acid opiate, is present in both forms of beta-casein A1 and beta-casein A2, the older breeds of cattle have a stronger hold on this dangerous little amino acid. This means that in older breeds of cattle that have the beta-casein A2 structure, the opiate is far less likely to become free in the body.
Beta-casein A1, which is found in cattle populating nearly all dairy farms in the United States, has a weak bond to this dangerous opiate called BCM7. Biochemically, histidine simply cannot hold on to BCM7 for very long. What ends up happening? Much of BCM7 gets into our bloodstream, especially in those who have a permeable or “leaky” gut. The absorption of BCM7 causes all sorts of changes in the immune system, the blood vessels, and in the brain.
Amasi is a food and beverage that is popular in South Africa. Similar to yogurt and kefir, amasi is fermented and generally made with cow or zebu milk. Traditionally, fermentation usually takes place in a gourd or hide sack, although leaving raw milk out to ferment, or clabber, will also produce amasi.
The milk used to make amasi is generally harvested from zebu cattle, also known as Bos indicus. All ancient breeds of cattle, such as the zebu cattle, produce milk that is free of beta-casein A1.
Like other forms of fermented dairy, amasi has a number of health benefits. When zebu cattle are fed a green diet of grasses and forage, the milk that they produce is high in:
Friendly bacteria are essential to creating a balanced and healthy inner ecology. Strangely, the modern diet typically does not include fermented foods. In traditional cultures throughout the world, such as in South Africa where amasi originated, fermented foods and beverages are served with every meal and even as a fortifying snack.
But how to get Amasi in the U.S.? Only one company is making this healing beverage available. Click here for more information: www.beyondorganicinsider.com/becomeaninsider.aspx?enroller=43987
Because the standard American diet is missing these vital nutrient-friendly bacteria, and because antibiotics are prescribed almost ubiquitously in the case of infection, many Americans are overwhelmed with chronic infections and other serious immune disorders.
Relying on a probiotic supplement is good in a pinch. However, fermented foods offer far more than a supplement ever could. This is because:
While many Americans find that they need to go on a gluten-free, casein-free diet, it is worthwhile to consider the information that Dr. Woodford presents in his book, Devil in the Milk. The problem with milk may not be milk itself, but rather the type of milk that we, as a country, are consuming. After all, milk is an ancient food that has a long list of health benefits, especially when fermented.
While milk from cattle that is free of beta-casein A1 is hard to come by in the United States, consumer demand can create the motivation for dairy farmers to change the breed of cattle that they use in their farms. In the meantime:
Milk from certain cows can be more toxic to the body than milk from ancient breeds of cattle. A mutation in a milk protein has occurred in modern milk, potentially causing heart disease, type I diabetes, autism, schizophrenia, and autoimmune disorders.
A traditional South African drink called amasi is free from this mutated protein. Raw milk is harvested from ancient breeds of zebu cattle and fermented to produce a beverage full of health benefits. Fermented foods and beverages like amasi are vital to the standard American diet.
For the many Americans that rely on a casein-free and gluten-free diet, the issue could be caused by the type of milk that they are consuming. At home, it's best to ferment dairy to heal the gut, boost immune function, and detoxify the body of harmful materials.
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
Kefir is an ancient cultured food, rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
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