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The Cow, the Coronary, & the Protein

The Cow, the Coronary, & the Protein

It's NOT the fat and cholesterol. It's milk protein
that is implicated as the leading cause of America's
number-one killer.

A study published in the International Journal of
of Cardiology (2003 Feb;87(2-3):203-16) explored the
epidemiology, biochemistry and immunology of heart
disease and milk consumption.

The authors, Moss & Freed concluded that death rates from
coronary heart disease (CHD) are positively correlated
country-by-country with milk consumption, particularly
with that of the non-fat variety.

Thirty years ago, the British Journal of Preventive
& Social Medicine explored the diets of Greenland Eskimos
who have a high-fat, high-protein diet, but a very low intake
of milk. It is rare to find a Greenland Eskimo with
heart disease.

In 1980, the British journal Lancet (ii: 205-207) found:

"More patients who had suffered a myocardial infarction had
elevated levels of antibodies against milk proteins than was
found in a comparable group of patients without coronary
heart disease."

The following year (1981), a survey of mortality rates and food
consumption statistics of 24 countries, (Medical Hypothesis
7:907-918, 1981) revealed:

"Milk and milk products gave the highest correlation
coefficient to heart disease, while sugar, animal proteins
and animal fats came in second, third, and fourth,

Perhaps the key to understanding the etiology of heart disease
is in the clue offered by the work of two Connecticut
cardiologists, Oster and Ross. These two researchers,
demonstrated that cow proteins survive digestion. Their heart
patients developed antibodies to bovine proteins after
consuming homogenized milk. This proved that milk
proteins are not destroyed by digestion. Hormones in milk
are protected, survive digestion, and exert powerful effects
on the human body.

The scientific community believes that the survival of
protein hormones after ingestion is not possible because
of the strength of stomach acid and enzymatic activity.
Oster and Ross pointed a finger of blame at the
homogenization process. They discovered the presence of an
enzyme, bovine xanthene oxidase (XO), which, in theory,
should not have survived digestion. The XO Factor was
identified as the element that destroyed one-third of the
cellular material in atrial cells of 300 heart attack
victims during a five-year study. Oster and Ross observed:

"This study conclusively demonstrates that XO from cow's
milk does get into the bloodstream. Seventy-three out of
the 94 people tested (of all ages) had antibodies to XO."
- Proc. Soc. Exp. Bio. Med., 160, 1979

When one ingests animal proteins, and milk is liquid meat,
one absorbs a large amount of the amino acid methionine.

The center atom of methionine is sulfur. That's the problem.
Eat foods containing too much methionine, and your blood
will become acidic. The sulfur converts to sulfates and weak
forms of sulfuric acid. In order to neutralize the acid, in
its wisdom, the body leaches calcium from bones. Your body
also manufactures low density lipoproteins to repair the
damage done to heart tissue. Low density lipoproteins are
also called LDL cholesterol. It's not bad cholesterol like
most doctors are taught. It is created to fix a problem.
High levels of LDL cholesterol merely indicate that damage
is being don. That is the issue medicine should address.
It's all about diet.

"Dietary protein increases production of acid in the blood
which can be neutralized by calcium mobilized from the
skeleton." {American Journal of Clinical Nutrition, 1995; 61,4}

Animal proteins contain more methionine than plant
proteins. Let's compare cow's milk to soymilk:

Methionine in 100 grams of soymilk: .040 grams
Methionine in 100 grams of whole milk: .083 grams
Methionine in 100 grams of skim milk: .099 grams

Now, let's compare 100 gram portions of tofu to meat:
(All of the meat products are lean and without skin)

Silken soft tofu: .074 grams of methionine
Hamburger: .282 grams of methionine
Hard boiled egg: .392 grams of methionine
Roast ham: .535 grams of methionine
Baked codfish: .679 grams of methionine
Swiss cheese .784 grams of methionine
Roast chicken: .801 grams of methionine

Why do nations with the highest rates of bone disease
disease also have the highest dairy and meat consumption
rates? The highest rates of osteoporosis are to be found
in Denmark, Holland, Norway, and Sweden. The highest
rates of heart disease are also found in those same
four nations. It's not the fat. It's the protein.

Robert Cohen

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