Breast Cancer Cure - Could Dairy Be The Culprit?

Professor Jane Plant has a PhD in geochemistry. When she got breast cancer for the fifth time, she decided, "I had no alternative but to die or to try to find a cure for myself. I am a scientist - surely there was a rational explanation for this cruel illness that affects one in 12 women in the UK?"

Her husband's return from a trip to China prompted her to examine why breast cancer rates were so low in China and she concluded that it was due to their lack of dairy product consumption. This lead her to completely eliminate all dairy products from her diet, which, along with other diet modifications and meditation led to her tumour completely disappearing. As she writes in her book, "Your Life Is In Your Hands":

"I now believe that the link between dairy produce and breast cancer is similar to the link between smoking and lung cancer. I believe that identifying the link between breast cancer and dairy produce, and then developing a diet specifically targeted at maintaining the health of my breast and hormone system, cured me."

If you read Professor Jane Plant's book "Your Life Is In Your Hands", it is immediately evident that she is a very sincere person and has been motivated by true concern to share her cure with others. Personally, I have no doubt that eliminating pasteurized dairy products was the key to her healing.

But there's the crux of this issue: You will note I said, "pasteurized" dairy products. Which indeed is what most of the western world consumes. It's a very important distinction to keep in mind that many doctors and scientists feel it is not RAW milk that causes these kinds of problems, but rather PASTEURIZED milk.

Breastmilk, whether from a cow or human, is a living food, packed full of immune system substances, enzymes to aid digestion, and good bacteria (if the cow is a healthy, pasture-fed - not barn-bound, grain-fed - animal). And once you heat breastmilk (whether from a cow, goat, or human), it is a denatured product that is very difficult to digest and many of the nutrients are unable to be absorbed.

Breastfeeding mothers who pump their milk for baby to have when they're not around, are told to never heat their breastmilk, but rather to put the bottle in a bowl of warm water to slowly raise the temperature. If you do happen to heat your breastmilk, you're told to throw it out and not give it to your baby. This is because heating breastmilk beyond body temperature kills the live enzymes, good bacteria, and denatures the proteins and other co-factors in the milk. It is then considered a toxic substance which could harm the baby.

So, if this is what happens to human breastmilk when it is heated, why should cow breastmilk be any different? It is not.

In addition, homogenization of cow's milk is another nasty process that alters fats and produces substances that many scientists feel harm the arteries and are the primary cause of heart disease.

So again, as with much of our food supply, you have profit-driven motives degrading the safety and nutrient value of our food. To have healthy raw milk, the cows need to roam free on adequate pasture, outside in the fresh air and sunshine. They need to eat fresh grass, not grain or continual hay, the fields need to be free of pesticides and chemical fertilizers and the cows need to be free of any growth hormones or antibiotics. As with humans, 'everything goes through to the breastmilk'.

Now which method of milk production (and distribution since pasteurized milk sits on the shelf much longer) do you think is cheaper for the dairy industry? Do they make more money if you drink pasteurized or raw milk? Follow the money and the truth will emerge.

One can't help but wish Professor Plant had gone further in her examination of cultural diets and health. Perhaps it would have led her to this very important distinction between raw and pasteurized dairy products. For example, take the Masai tribe of Kenya - very strong, tall, healthy people and their diet is mostly raw cow's milk and cow's blood.

Dr. Weston A. Price (a renowned dentist in the 1950's and author of "Nutrition And Physical Degeneration") studied a village in the Swiss Alps, whose primary food sources were rye bread, cheese, and fermented milk products. They were extremely healthy with a tooth cavitation rate of less than 1% and no major diseases. But again, all of their dairy products were from raw and often raw, fermented milk. Traditionally fermented foods add additional necessary enzymes and good bacteria to further aid digestion and whole-body health.

Store-bought yogurt - even if it's organic - is not properly fermented, and the strains of bacteria are not potent enough to derive much (if any) benefit from. Additionally, the milk is pasteurized, not raw.

Humans have been consuming fermented milk products (made from raw milk) for thousands of years. There are even tales of how warring armies - like Genghis Khan - took their probiotic starter cultures with them as they travelled to wage war since they recognized how important fermented raw milk was to the health and strength of their armies.

Indeed, if Professor Plant had looked just over the border towards Nepal, she would have discovered that the primary foods of the Nepalese (and Tibetan) diet are raw yak's milk and raw butter. And both these groups of people are renowned for their robust health and longevity.

So yes, throw out all your pasteurized dairy products and never eat/drink them again. In that regard, I am in complete agreement with Dr. Jane Plant and I'm sure they are a principle cause of breast cancer and many other diseases. But then don't ignore the healing benefits of raw dairy products - which are historically and across many cultures proven to be beneficial to the health of humans.