Milk consumption Correlates Positively with Stroke, Heart Attack Risks

[Guest guest]

Milk consumption Correlates Positively with Stroke, Heart Attack Risks JoAnn

Guest Apr 03, 2005 11:23 PDT

 

 

Heart disease and Strokes are America's number one killer.

The majority of American's and scientific agencies are in agreement:

Saturated animal fat and cholesterol are problematic.

 

According to USDA figures, each day, the average American eats just 5

ounces of red meat and chicken containing saturated fat and cholesterol,

and 29.2 ounces of milk and dairy products

(666 pounds per American) containing the same dangerous factors.

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The following nine studies are a confirmation to milk's link to stroke

and heart disease:

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" 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, respectively. "

 

A Survey of Mortality Rates and Food Consumption Statistics of 24

Countries, Medical Hypothesis 7:907-918, 1981

--

 

" 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. "

 

Davies, Antibodies and Myocardial Infarction, The Lancet, ii: 205-207,

1980

---

 

" Milk consumption correlates positively with cholesterol levels in blood

as well as coronary mortality. In comparisons between 17 countries,

there is a good correlation between national cholesterol levels and

mortality from ischaemic heart disease. "

 

European Journal of Clinical Nutrition, 48:305-325, 1994

---

" Although studies point out strong negative correlations between wine

consumption and heart disease... six countries with the highest

mortality show no correlation at all. Finland ranks highest of all in

milk consumption, wine consumption and mortality from heart disease. "

 

The Lancet, I, 1017-1020, 1979

---

" Milk and many components of milk (butterfat, milk protein, calcium from

milk, and riboflavin)… were positively related to coronary heart disease

mortality for all 40 countries studied. "

 

Circulation 1993; 88(6):2771-2779

---

" Greenland Eskimos, who have a very low incidence of ischemic heart

disease, have a high-fat, high-protein diet, but a very low intake of

milk. "

 

British J of Preventive & Social Medicine, 1977

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" For ischemic heart disease milk carbohydrates were found to have the

highest statistical association for males aged 35+ and females aged 65+.

 

 

In the case coronary heart disease, non-fat milk was found to have the

highest association for males aged 45+ and females aged 75+, while for

females 65- 74, milk carbohydrates and sugar had the highest

associations...

 

animal proteins contribute to " homocysteine " production;

 

however, milk more than meat lacks adequate B vitamins to " convert "

homocysteine to useful products.

 

Lactose and calcium in conjunction with homocysteine from consumption of

" non-fat " milk may also contribute to calcification of the arteries. "

 

Altern Med Rev, 1998 Aug, 3:4

---

" Excessive milk consumption may adversely affect the circulation on

account of the high calcium content of milk and because " lactose "

promotes the intestinal absorption of calcium.

 

Excessive calcium intake may cause " calcification " and " rigidification "

of the large elastic arteries, which could be an important factor in

causing myocardial ischaemia. "

 

Med Hypotheses, 2000 May, 54:5

--

 

" Animal food-groups were " directly correlated " to mortality from

coronary heart disease, defined as sudden coronary death or fatal

myocardial infarction and vegetable food-groups (except potatoes) as

well as fish and alcohol were inversely correlated with CHD mortality.

 

Univariate analysis showed significant " positive correlation "

coefficients for butter (R = 0.887), meat (R = 0.645), pastries (R =

0.752), and milk (R = 0.600) consumption, and significant " negative

correlation " coefficients for legumes (R = -0.822), cold pressed oils (R

= -0.571), and alcohol (R = -0.609) consumption.

 

Combined vegetable foods (excluding alcohol) were " inversely correlated "

(R = -0.519), whereas combined animal foods ( " excluding fish " ) were

directly correlated (R = 0.798) with coronary heart disease death

rates. "

 

Eur J Epidemiol, 1999 Jul, 15:6, 507-15

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MILK AND HEART DISEASE

 

Heart disease is America's number one killer. Dairy products

represent America's " number one " food group.

 

Charles Attwood, M.D., once described to me the pint of

blood he had drawn from a patient. In the hour before

parting with his pint, the young man had eaten lunch at a

fast food restaurant, enjoying hamburgers, fries, and a

milkshake.

 

The blood was " murky and opaque, " according to Dr. Attwood.

I will always remember that phrase and Attwood's further

descriptive imagery.

 

After 15 minutes, a one-half inch " layer of fat " had risen to the top of

the plastic package containing that blood.

=====================================================================

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

 

" 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. "

---

In 1994, the European Journal of Clinical Nutrition (48:305-

325) found:

 

" Milk consumption correlates positively with " cholesterol

levels " in blood as well as coronary mortality.

In

comparisons between 17 countries, there is a good

correlation between national cholesterol levels and

mortality from ischaemic heart disease. "

 

There is controversy regarding the " fat-connection " and

heart disease.

 

Is it fat, or is it dairy, which also contains fat?

-

In 1977, the British Journal of Preventive & Social Medicine noted:

 

" Greenland Eskimos, who have a very low incidence of

ischemic heart disease, have a high-fat, high-protein diet,

but a very low intake of milk. "

 

The May, 2000 issue of Medical Hypothesis provided an

important clue as to how dairy " compromises " the heart:

 

" Excessive milk consumption may adversely affect the

" circulation " on account of the high calcium content of milk

and because lactose promotes the intestinal absorption of

calcium.

 

Excessive calcium intake may cause calcification

and rigidification of the large elastic arteries, which

could be an important factor in causing myocardial

ischaemia. "

 

This morning, I remembered Dr. Attwood's Blood sample

assessment while thumbing through a stack of reading

material on my desk.

======================================================================

The Physician's Committee for Responsible Medicine (PCRM) reports a

second opinion that

confirms Dr. Attwood's observation.

 

The current issue of Good Medicine, PCRM's quarterly

journal, contains evidence that just one single meal

containing saturated animal fat can be harmful to the human

heart.

 

Neal Barnard, M.D., includes a column citing a study that

appeared in the Journal of American Cardiology (Nestel, PJ,

et, al., 2001; 37: 1929-35). PCRM reports:

 

" Australian researchers fed volunteers a ham and cheese

sandwich, a glass of whole milk, and a dish of ice cream.

 

Just hours later, their cholesterol levels were " elevated " ,

and they experienced a 25-percent " reduction in elasticity " of

their arteries-both important risk factors of heart attack. "

 

Was this experiment a fair assessment of America's favorite

fast-food meal?

 

PCRM reveals:

 

" The fat content of the experimental meal was 50 grams,

still well below that of a typical fast-food meal such as a

chicken sandwich and fries. "

-

 

Robert Cohen author of: MILK A-Z

 

(201-967-7001)

Executive Director (notmi-)

Dairy Education Board

http://www.notmilk.com

 

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Calcium & Arteriosclerotic Plaque

---

 

 

In order to absorb calcium, the body needs comparable amounts

of another *mineral* element, magnesium.

 

Milk and dairy products contain only small amounts of magnesium.

Without the presence of *magnesium*, the body only absorbs 25 percent of

the available calcium content.

 

The remainder of the calcium spells trouble. Without the accompanying

magnesium, excess calcium is utilized by the body in *injurious* ways.

 

The body uses calcium to build the mortar on arterial walls which

becomes atherosclerotic plaques. Excess calcium is converted by the

kidneys into painful

stones which grow in size like pearls in oysters, blocking our urinary

tracts.

 

Excess calcium contributes to arthritis; painful calcium buildup

often is manifested as arthritis or gout.

 

The USDA has formulated a chart of recommended daily intakes of

vitamins and minerals.

 

The term that FDA uses is Recommended Daily Allowance (RDA).

The RDA for calcium is 1000 mg.

The RDA for magnesium is 750 mg.

 

Society stresses the importance of calcium, but rarely magnesium.

 

Yet, *magnesium*

is vital to " enzymatic " activity.

 

In addition to insuring proper absorption of calcium, magnesium is

critical to proper neural and muscular function and to maintaining

proper *pH* balance* in the body.

 

Magnesium, along with vitamin B6 (pyridoxine), helps to dissolve

calcium phosphate stones which often accumulate from " upplemental

calcium "

and 'excesses' of dairy foods.

 

Good sources of magnesium include green beans and other beans, green

leafy vegetables like kale and collards, organic whole grains,fresh

squeezed orange juice and other fresh squeezed fruit juices.

 

Non-dairy sources of calcium include green leafy vegetables,

almonds, asparagus, broccoli,cabbage, oats (unprocessed)

beans, parsley, sesame seeds and organic miso and tofu.

 

The calcium contained in leafy green vegetables is more *easily*

*absorbed* than the calcium in milk.

 

WHO GETS BONE DISEASE?

 

Why do nations with the highest rates of bone disease also have the

highest milk consumption rates?

 

The highest rates of osteoporosis are to be found in Denmark,

Holland,Norway, and Sweden.

 

We are told to consume 1000 milligrams per day of calcium. Inuit

Eskimos consume 3500 milligrams of calcium each day, and by age 40

are crippled.

 

THE KEY TO OSTEOPOROSIS

It's not how much calcium you eat. It's how much calcium you prevent

from leaving your bones.

 

WHY DOES CALCIUM LEAVE BONES?

 

There are 28 amino acids in nature. The human body can manufacture

19 of them. The other nine are called " essential. " We must get them

from the foods we eat.

 

One of those " essential " aminos is methionine--

 

One needs methionine for many human metabolic functions including

digestion, detoxification of heavy metals, and muscle metabolism.

However, an excess of methionine can be toxic.

 

Methionine = C-5, H-11, NO, S

 

Methionine is a good source for 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 sulphuric acid.

 

In order to neutralize the acid, in its wisdom, the body leeches

calcium from bones.

 

" 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 (dairy,red meat) contain more methionine than plant

proteins. Let's compare cow's milk to non-gmo 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 non-gmo tofu to meat: (All

ofthe meat products are lean and without skin)

 

Silken soft tofu: .074 grams

Hamburger: .282 grams

Roast ham: .535 grams

Swiss cheese .784 grams

Roast chicken: .801 grams

 

 

In 1988, N.A. Breslau and colleagues identified the relationship

between

protein-rich diets and calcium metabolism, noting that protein

caused

calcium loss. His work was published in the Journal of Clinical

Endocrinology (1988;66:140-6).

 

A 1994 study published in the American Journal of Clinical Nutrition

(Remer T, Am J Clin Nutr 1994;59:1356-61)

found that animal protein causes calcium to be 'leached' from the

bones

and excreted in the urine.

 

MORE SUPORTING EVIDENCE:

 

" Osteoporosis is caused by a number of things, one of the most

important being too much protein. "

Science 1986;233(4763)

---

- " Even when eating 1,400 mg of calcium daily, one can lose up to 4%

of his or her bone mass each year while consuming a high-protein

diet. "

 

American Journal of Clinical Nutrition 1979;32(4)

 

----------------------------

" Increasing one's protein intake by 100% may cause calcium *loss* to

double. " Journal of Nutrition, 1981; 111 (3)

 

---

 

" The average man in the US eats 175% more protein than the

recommended daily allowance and the average woman eats 144% more. "

 

Surgeon General's Report on Nutrition and Health, 1988

 

---

" Consumption of dairy products, particularly at age 20 years, were

associated with an increased risk of hip fractures... metabolism of

dietary protein causes increased urinary excretion of calcium. "

American Journal of Epidemiology 1994;139

 

 

---

The Framingham Heart Study is the largest and most exciting heart

study in the history of mankind. Some of the highlights of this

exhaustive

50

year study:

 

In 1960, Cigarette smoking was found to " icrease " the risk of heart

disease.

 

In 1970, high blood pressure was found to increase the risk of

stroke.

 

During the 1980's, high levels of HDL cholesterol were found

to reduce risk of death from heart disease.

 

In the 1990's, " homcysteines "

were identified as key factors in heart

attack deaths.

 

*Homocysteines* are normal breakdown products of " methionine " and

are believed to exert a number of toxic effects in the body.

 

I recently spoke with the senior investigator of the Framinham heart

study,

WilliamCastelli, M.D. (E-mail: wil-)

 

Dr. Castelli has suggested that an elevated homocysteine level is a risk

factor

for

heart disease. The first evidence of this was published in the

AmercianJournal of Cardiology (Glueck, 1995;75:132 & shy;6).

 

Two recent publications resulting from Framingham data indicate a

positive correlation between cardiovascular disease mortality and blood

serum levels of *homocysteine*.

 

Bostom AG, et. al, Nonfasting plasma total homocysteine levels and

all-cause and cardiovascular disease mortality in elderly Framingham

menand women. Arch Intern Med 1999; 159:1077-1080. Bostom A.G., et. al,

Nonfasting plasma total homocysteine levels and

stroke incidence in elderly persons: the Framingham Study. Ann

InternMed 131[5], 352-355, 1999.

---

Post subject: Physiochemical principles of cardiovascular calcification.

 

 

Physiochemical principles of cardiovascular calcification.

 

Tomazic BB.

 

OBJECTIVES: The objectives of this review article are to provide

detailed physicochemical information on the nature of pathological

cardiovascular deposits, PCD, isolated from different sites of the human

cardiovascular system.

 

 

In order to help to understand the complex mechanism of the formation of

PCD, special emphasis is focused on the attempt to recognize early

precursor(s) of

PCD by utilizing combined in vivo and in vitro studies.

 

BACKGROUND: The common idea is that PCD is hydroxyapatite (HAP),

Ca5(PO4)3OH; however, this is questionable and deserves critical

evaluation.

 

METHODS: After isolation of PCD, deproteination followed, producing pure

inorganic fraction of deposits that were subject to chemical analyses,

x-ray diffraction (XRD), FT-IR spectroscopy, optical, scanning electron

microscopy

(SEM), polarizing microscopy, energy dispersive x-ray micro-analyses

(EDS) and

thermodynamic solubility measurements. The same methods were used to

characterize the in vitro and in vivo formed calcific deposits.

 

RESULTS: The results of chemical analyses provided essential information

that PCD contained significant organic fraction; inorganic fraction

appears to be

bioapatite, corresponding to defect HAP with substantial macro

incorporation of sodium, magnesium, carbonate and fluoride. Structural

XRD data show apatitic pattern; however, variable crystallinity of PCD

suggests that crystallization is

a time and flow dynamics-dependent process. Critical thermodynamic

solubility measurements unequivocally prove that PCD are significantly

more soluble than HAP.

 

CONCLUSIONS: The PCDs are morphologically and chemically heterogeneous

products which may be a consequence of time-dependent hydrolytic

transformation of precursors that may include amorphous calcium

phosphate and octacalcium phosphate (OCP) Ca4H(PO4)3.

 

Publication Types:

Review

Review, Tutorial

 

PMID: 11374037 [PubMed - indexed for MEDLINE]

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

\

 

1374037 & dopt=Abstract

 

-Post

subject: Lipid oxidation products have opposite effects

on calcifying vascular cell and bone cell differentiation

 

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=9\

\

 

108780 & dopt=Abstract

 

A possible explanation for the paradox of arterial calcification in

osteoporotic patients.

 

Parhami F, Morrow AD, Balucan J, Leitinger N, Watson AD, Tintut Y,

Berliner JA, Demer LL.

 

Department of Medicine, University of California, Los Angeles School of

Medicine, USA. fpar-

 

Atherosclerotic calcification and osteoporosis often coexist in

patients, yielding formation of bone mineral in " vascular walls " and its

" simultaneous loss " from bone.

 

To assess the potential role of lipoproteins in both processes, we

examined the effects of minimally oxidized low-density lipoprotein

(MM-LDL) and several other lipid oxidation products on calcifying

vascular cells (CVCs) and bone-derived

preosteoblasts MC3T3-E1. In CVCs, MM-LDL but not native LDL inhibited

proliferation, caused a dose-dependent increase in alkaline phosphatase

activity, which is a marker of osteoblastic differentiation, and induced

the " formation " of extensive areas of " calcification " .

 

 

Similar to MM-LDL, oxidized

1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphorylcholine (ox-PAPC) and

the

isoprostane 8-iso prostaglandin E2 but not PAPC or isoprostane 8-iso

prostaglandin F2 alpha induced alkaline phosphatase activity and

differentiation of CVCs.

 

In contrast, MM-LDL and the above oxidized lipids inhibited

differentiation of the MC3T3-E1 bone cells, as evidenced by their

stimulatory effect on

proliferation and their inhibitory effect on the induction of alkaline

phosphatase and " calcium uptake " .

 

These results suggest that specific oxidized lipids may be the common

factors

underlying the pathogenesis of both " atherosclerotic calcification " and

osteoporosis.

 

PMID: 9108780 [PubMed - indexed for MEDLINE]

_________________

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

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