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Surprisingly, in spite of ‘bad press’ raw eggs, organic or at least from a known source of healthy free-range chickens, are an excellent health tonic. The regular consumption of raw eggs will do wonders for your overall health. Exceptionally easy to digest, raw eggs provide a wonderful boost to the immune system, and a completely balanced nutritional package. A good immune system is one of several things the body needs to overcome cancer.

Many people’s diets are deficient in high quality proteins and fats, and eggs are one the very best sources of these. Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced, and are a highly recommended addition to your nutritional programme. The sulphur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.

Poisoning from salmonella has been exaggerated in the past. A study by the U.S. Department of Agriculture in 2002 indicated that only 2.3 million, of the 69 billion eggs produced annually, are contaminated with salmonella. In other words 0.003% or 1 in every 30,000 eggs. The bulk of these come from battery chicken eggs and chickens kept in unhealthy conditions - only sick chickens lay salmonella contaminated eggs. If only healthy chicken eggs (organic and free range ideally) are consumed, then far less than one in 30,000 eggs are contaminated. Salmonella is a common micro-organism found almost everywhere, and is just as likely, or more likely, to proliferate on cooked food kept in the fridge. Infection is normally mild gastric symptoms, but in rare cases where the immune system is very low such in the elderly who have had much anti-biotic use, and the source is greatly contaminated, death can result. But such a person is highly lightly to contract one of many common micro-organisms and die from that. To give some perspective, in the highly unusual situation of contracting Salmonella, in a healthy person, an infection is nothing to worry about and is easily treated with high quality pro-biotics every half an hour until you feel better.

1. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

FDA’s salmonella political agenda

With all of these listed benefits of eating both raw and cooked eggs why is the FDA recalling billions of eggs? The reason is the same as the Swine Flu. Terrorism for a political agenda. Last year the World Health Organization and the CDC terrorized the World with fraudulent claims that millions will die from a swine flu virus outbreak. They tried to terrorize the masses into getting vaccinated against a virus that was milder than the seasonal flu virus. The seasonal flu kills more people every year than the exaggerated Swine Flu pandemic. Why did they do this? So that the Obama government could have justification for reforming the health care system in the US.

The United States Army’s Criminal Investigation Command investigated the disappearance of vials of the potentially dangerous virus on April 22, 2009. Their investigation into the missing vials revealed that they were not taken illegally as their removal was authorized by United States president Barack Obama. Obama ordered vials of the A-H1N1 virus be taken from the US biological weapons research lab at Fort Detrick in Frederick, Maryland and transported on an official government aircraft (so it wouldn’t be searched by Mexican authorities as the aircraft has diplomatic immunity), by biological weapons expert Marc S Griswold, to Mexico and dispersed in a pig farming community in Mexico. Obama used terror in order to get his socialists party health reform bill passed. Without a health threat in the United States, the socialists health care bill would not have gotten the votes needed.

The summer of 2010 is now coming to an end so Obama needs another health scare in order to coerce the people of the United Stated to sign up for his socialist state sponsored health care scheme. To date there has only been 2 people who have actually signed up for Obama’s health care scheme. Obama has wasted $billions on a state sponsored health care that no one wants. The numbers declare loud and clear that his bill has failed to get the support of the people. So in order to try and salvage it he is doing what he knows best - terrorism - in order to fulfill his socialist agenda in the United States.

This overblown new salmonella outbreak is nothing new for the Food and Drug administration. Years ago the FDA targeted the milk industry with the same exact health threat - salmonella poisoning. The FDA used a few cases of salmonella poisoning in milk to introduce new legislation that required all farmers to pasteurize their milk before they could sell it to the public. Pasteurization kills carcinogens but it also destroys all of the health benefits that raw milk has.

Pasteurized milk associated with so many health problems

Pasteurizing milk destroys beneficial bacteria along with the bad ones and destroys enzymes essential for nutrient absorption. Pasteurizing milk destroys all its phosphatase; this is essential for the absorption of calcium, and calcium works with Vitamin D, not only available through sunshine but is an essential nutrient in raw cream. Nature packaged a superb design for human sustenance in milk as it comes from the cow with all original essential nutrients — so long as it is not pasteurized. Heating any raw food destroys the active enzymes, so lipase (an enzyme unique to milk and needed to complete digestion of fats) is blasted along with many other essential nutrients that pasteurization destroys. Pasturing milk is the root cause for child obesity. Millions of children who drink pasteurized milk several times a day are obese because the pasteurization destroyed the enzyme that is essential for the complete digestion of fats.

Homogenization is a process that breaks up fat globules in cream into very small particles which then do not separate from the rest of the milk. One of the reasons homogenizing milk became standard processing plant practice is that it allowed cheap Grade C milk (with little cream rising to the top) to be mixed with Grade B and valuable Grade A milk (with lots of cream rising to the top) to all be labeled as Grade A and priced accordingly. There is no known health or nutritional advantage to homogenization and quite a bit of science proving its harm — see The Milk Book, Chapter VII, “Udder Menace” by William Campbell Douglass II, MD. Some research suggests that this fracturing of the lipid (fat) molecule creates a free radical cascade that can cause allergic reactions and, through complex metabolic processes, even heart disease.

The health benefits of raw (unpasteurized) milk was a threat to the FDA and the health care system in the United States. The Food and Drug Administration (FDA or USFDA) is an agency of the United States government’s Department of Health and Human Services, one of the United States federal executive departments. The FDA is led by a Commissioner of Food and Drugs, appointed by the President with the advice and consent of the Senate. Raw milk made and kept people healthy. Eggs made and kept people healthy. Two of the most important healthy foods threatens the Obama’s socialist Health Care Scheme.

There’s little mention in the mainstream media these days, of traditional foods having healing properties. Sure, there’s a ton of hype touting unfermented soy products, vegetable oils and supplements as modern saviors, but in reality, these items have risk-to-benefit ratios like many drugs do.

Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century. That’s right. Milk straight from the udder, a sort of “stem cell” of foods, was used as medicine to treat, and frequently cure some serious chronic diseases. From the time of Hippocrates to until just after World War II, this “white blood” nourished and healed uncounted millions.

More than 2000 years ago, Hippocrates, often referred to as the father of medicine, promoted the healing effects of milk. Since then, many doctors have continued to do the same. Milk (unpasteurized) is essential to the survival and development of baby mammals, including humans, and even the adult members of traditional tribes such as the Masai and Samburu continue to thrive on significant amounts of it. In addition, anecdotal evidence as well as published research supports its numerous health benefits. Clean raw milk from pastured cows is a complete and properly balanced food. You could live on it exclusively if you had to. If this is the case, then how can milk be associated with so many health problems? One of the most compelling reasons is the difference between pasteurized milk and raw milk. Pasteurization is not the great idea that it’s widely believed to be and because it destroys many of milk’s inherent health benefits, it’s the root cause of most of the diseases that millions are inflicted with today.

Pasteurization destroys essential nutrients and pro biotic microorganisms

Pasteurization was invented by Louis Pasteur in the 1800s and is a process that exposes raw milk to high temperatures for a short duration to destroy pathogens. Unfortunately, it also destroys many of the desirable nutrients and microorganisms that give milk its health promoting benefits. In particular, pasteurization destroys enzymes that contribute to immunity as well as the digestive enzymes needed to digest and assimilate milk’s nutrients. In fact, the test for successful pasteurization is the complete destruction of the enzyme phosphatase. One of the enzymes inactivated by pasteurization is lactase which breaks down the milk sugar lactose. The destruction of this enzyme is an important factor in the high prevalence of lactose intolerance. Pasteurization also destroys a significant amount of the vitamin content in milk including vitamins C, B6, and B12, and it alters the chemical state and absorption of calcium and other minerals.

Another criticism of pasteurization, aside from the fact that it promotes undesirable farming practices, is that it prioritizes the sterilization of milk above the resistance of the person drinking it. One of the important functions of milk is to transfer immunity from mother to baby, and not only does this include the existence of immune supporting compounds, but also the pathogens that cause the initiation of an immune response and the development of antibodies. Pasteurization greatly compromises both of these benefits. While it’s certainly a smart idea to pasteurize low quality milk to reduce the excessive quantity of pathogens, this doesn’t mean that the natural pathogen levels of properly produced raw milk are inherently dangerous. In reality, it’s actually a benefit.

Modern research associates pasteurized milk with a number of allergies and illnesses including asthma, bronchitis, eczema, rheumatoid arthritis, musculoskeletal pain, multiple sclerosis, Lou Gherig’s disease, and even antisocial and aggressive behavior.

Louis Pasteur, the inventor of pasteurization, is well known for his germ theory which attributes the cause of illness and disease to pathogens. This theory is very much alive and well today and continues to be the basis of modern medicine. Despite the popularity of Pasteur’s theory, a well respected scientist of the same era named Claude Bernard disagreed with him. Bernard believed that the “terrain”, which can be interpreted to mean the level of one’s health or physiological function, particularly in regard to the immune system and the balance of intestinal flora, to be the primary factor in preventing illness and disease. This theory is a major basis of the natural health movement and is even starting to gain support from conventional medicine. Despite the overwhelming popularity of Pasteur’s germ theory and the influence it has had on our society, many sources claim that shortly prior to Pasteur’s death, he admitted that Bernard was right and that the “terrain” is indeed everything.

The germ theory, along with pasteurization, promotes an unrealistic ideal of eliminating foreign microorganisms. About 90 percent of the cells in the human body are that of foreign bacteria, and in just the intestines alone, there exists an estimated 6 pounds of beneficial bacteria which contribute to digestion, immunity, detoxification, and a number of other important functions. It’s obvious that human health depends on a symbiotic relationship with these foreign microorganisms, but pasteurization and modern medicine’s support of the germ theory directly contradict this. Granted, there are instances when the immune system is overwhelmed with harmful pathogens and intervention is necessary, but in reality, the excessive attempts to sterilize our food and environment are mostly a compensation for compromised health and the poor food quality that results from bad farming practices.

Unhealthy Cows Produce Unhealthy Milk

A cow’s health is largely determined by its diet, and the nutritional quality of a cow’s milk is determined by the health of the cow. Therefore, the nutritional quality and healthfulness of milk depends on the diet of the cow that produces it. Cows naturally graze on grass, but most modern dairy cattle are fed grain and soy. Even worse, factory farmers feed their cattle bakery waste, citrus peels loaded with pesticides, and other items that barely resemble food. These unnatural diets greatly compromise the health of the cattle, and in turn, the quality of the milk that they produce. Furthermore, modern dairy cattle are often fed antibiotics on a regular basis to compensate for their poor health and susceptibility to illness, and some are also fed hormones to increase their milk production. Some dairy producers are even reviving swill milk by feeding their cattle the waste products of ethanol production. As a result of all this, modern dairy cattle generally live only about a quarter of their typical lifespan, and although these issues have been understood for more than 160 years, feeding dairy cattle an unnatural and poor quality diet continues to be the industry standard.

A common outcome of the poor conditions that dairy cattle are raised in is an infection of the mammary glands called mastitis. It’s estimated that 40% of all dairy cows in the United States have this infection, and the ones that do often secrete pus into their milk. This is identified by high counts of somatic cells, and according to the State and Federal Pasteurized Milk Ordinance, milk can contain a somatic cell count as high as 750,000 per milliliter prior to pasteurization. In contrast, raw milk from a healthy and properly raised cow typically contains a somatic cell count of 50,000 per milliliter or less.

Another common illness which results from the poor conditions in which most dairy cattle are raised is paratuberculosis, and similar to mastitis, it’s estimated to affect 40% of American cattle. Paratuberculosis is believed to be pathogenic to humans as well as cattle and has been identified as a possible cause of Crohn’s disease. The beneficial bacteria that exists in raw milk from healthy cattle can naturally inhibit pathogens like this and provide resistance to them, but ironically, these bacteria are destroyed by pasteurization while the pathogen that causes paratuberculosis survives it.

Why Raw Milk from Pasture Raised Cattle is Superior

Modern dairy cows are forced to produce as much as 17,000 pounds of milk per cycle which is 20 times more than what’s needed to sustain a healthy calf. Because cows transfer a fixed amount of vitamins into their milk, this has the effect of diluting its nutritional quality. This especially applies with vitamin E and beta-carotene. Pasture raised cattle generally aren’t pushed to this extent and their milk therefore contains more vitamins. The dairy industry’s solution to this is to fortify the diluted milk with calcium and synthetic vitamins which are poorly absorbed and can sometimes have toxic effects.

Cattle that naturally graze on pasture produce milk with higher concentrations of the fat soluble vitamins A, D, and K2 which the work of Dr. Weston A. Price has shown to be critical to excellent health. Milk from pastured cattle also contains higher amounts conjugated linoleic acid (CLA) which is believed to help fight cancer and prevent excessive weight gain. Finally, pasture fed cattle produce milk with a much healthier balance of essential fatty acids while the milk from grain fed cattle tends to be excessively high in omega 6 fatty acids which is an imbalance that promotes inflammation and has been associated with cancer and heart disease.

One of the most dangerous effects of feeding grain to cattle is that it causes their digestive tract to become more acidic which increases pathogen resistance. This is particularly the case with E. coli, and there are now strains of it that are resistant to the stomach acid of humans which normally kills it.

In addition to the higher quality of meat and milk that results, raising cattle on pasture is also much better for the environment because it eliminates the need for the grain and soy crops that are used to manufacture feed. More importantly, cattle manure is a natural fertilizer for the very same pastures that they graze on, but when they’re deprived of frequent opportunities to graze, their manure becomes a massive source of pollution, especially if it contains pathogens and chemical residues which is typically the case.

Unhealthy chickens produce unhealthy eggs.

Most grocers gets their eggs from poultry farms. These farms are the most unsanitary facilities on the planet. Thousands of chickens are crammed into small cages where they live their entire lives, indoors, unable to move around freely, and denied sunlight and fresh air. These chickens are subjected to the cruelest conditions throughout their entire life. Because they are not allowed to walk about freely outside where they can take in fresh air and absorb the Sun’s life giving rays, they are deemed unhealthy from day one.

This summer take a day and go visit a modern chicken hatchery in your area. The moment you drive onto the hatchery property you will quickly be overwhelmed by the unhealthy stench that millions of chickens are forced to live their entire lives inhaling. If you are brave enough and dare go inside you will see the cruelty that these chickens are forced to endure - all in the name of profit. During the middle of the summer the heat inside of some of those facilities is too unbearable for us to endure but 24 hours and day, seven days a week, 365 days a year millions of chickens are enduring these inhumane conditions. It wouldn’t take long for us to get very sick if we were forced to live like those chickens. How long do you suppose it takes for a chicken to become sick and unhealthy from living in such horrific conditions?

Forbes.com - The Healthiest Foods On Earth
Jonny Bowden, 07.07.09, 04:00 PM EDT

The most important consideration in constructing a healthy diet: Eat whole food with minimal processing. … raw milk, generally believed to be one of the healthiest beverages on the planet by countless devotees who often go to great expense and inconvenience to obtain it from small, sustainable farms.

eggs–one of nature’s most perfect creations, especially if you don’t throw out the all-important yolk. (Remember “whole” foods means exactly that–foods in their original form. Our robust ancestors did not eat “low-fat” caribou; we don’t need to eat “egg-white” omelets.)

Truth be told, what you eat probably matters less than how much processing it’s undergone. Real food–whole food with minimal processing–contains a virtual pharmacy of nutrients, phytochemicals, enzymes, vitamins, minerals, antioxidants, anti-inflammatories and healthful fats, and can easily keep you alive and thriving into your 10th decade.– Jonny Bowden, licensed nutritionist and author of The 150 Healthiest Foods on Earth and six other books on health and nutrition tells Forbes readers that grass-fed meats, eggs and raw milk are among the top 10 healthiest foods on earth.

Every day thousands of Americans become sick from cigarettes and exposure to petroleum products. A can of soda contains absolutely no natural ingredients. Aspartame has been proven to make you fatter, it’s been proven to cause some pretty serious diseases, not the least of which are cancer and neurological diseases. Chlorine that is used to treat public water is a poison appropriately used to kill living things. “Cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine.” ~ U.S. Council of Environmental Quality. There have been studies and medical practitioners who have reached the conclusion that chlorine was not only a cause of heart attack and stroke but the leading cause. They say it is the main cause of arterial plaques, which are the leading cause of heart attacks. Fluoride in toothpaste was used by the Nazi German scientists to sterilize inmates and make them docile. Fluoride has been found to increase the uptake of aluminum into the brain. Aluminum (from soda cans, beer cans, processed food cans, gum wrappers, chocolate bar wrapping, juice can and boxes and cooking pots and utensils) in the brain is believed to be the number one cause of Alzheimer, Dementia, Attention Deficit Disorder, and reduced IQ in children. There is enough poison in the average family size tube of tooth paste to kill a child. There is a warning on every tube of toothpaste that states; “Children under 6 years of age should use only a pea size amount of dentifrice (toothpaste) and should be supervised by an adult to avoid swallowing the product“. Trucking companies that transport toothpaste are required to display a Toxic Hazard sign on their vehicles in most countries, yet we are told this stuff is good for us and that we should eat foods, drink water, bathe in water, and brush our teeth with the poison known as fluoride. Fluoride is a key ingredient of Prozac and Sarin nerve gas (the same Sarin Nerve Gas that terrorists released on a crowded Japanese subway train March 20, 1995). In addition to being the primary ingredient in rat and cockroach poisons, it is also a main ingredient in anesthetic, hypnotic, and psychiatric drugs as well as military nerve gas - the same nerve gas that the United States accused Saddam Hussein of possessing and releasing - the main unfounded and unjustified reason for the US attacking Iraq! The US even put Saddam on trial in a kangaroo court and hung him for crimes against humanity for allegedly experimenting and using Sarin gas and other toxins and chemicals on Iraqi civilians - the United States government does the same thing every day in the United States and launched the exact same kind of attacks against the Iraqi people in Fallujah Iraq. Why are all of these life threatening chemical and toxins allowed to be added to toothpastes, our drinking water and as ingredients in our processed foods of the American people? Why does the FDA allow these chemicals to continue to sicken us and kill us yet recalls, bans, render useless (pasteurization) and outright destroys all of our nutritional, essential, healing and 100% natural foods?