Dairy Products and The Risk of Breast Cancer
Since the 1980’s, study after study has linked dairy consumption to a high incidence of breast and other cancers.
A report published in Cancer Research correlates breast cancer mortality with dairy consumption and suggests that dairy products play a role in the development of breast cancer.
A survey of 1,486 Danish women with breast cancer indicated that women who frequently consumed “standard” (whole) milk or consumed three or more liters of low-fat milk per week prior to their diagnosis significantly elevated their risk of developing breast cancer.
Women seeking to minimize their chances of breast cancer should therefore avoid commercially produced milk and other dairy products.
The American Dietetic Association reports that breast cancer is most prevalent in countries where women consume high-fat, animal-based diets. In Asia, where milk consumption is extremely rare, breast cancer is almost unheard of. International renowned nutrition expert Dr. T. Colin Campbell points to China, a basically non-milk-drinking country, where cancer deaths among women aged 35 to 64 averaged less than 9 per 100,000, as opposed to 44 per 100,000 in the U.S.
Japanese women who follow a more Western-style, meat- and dairy-based diet are eight times more likely to develop breast cancer than their counterparts who eat a plant-based diet not containing dairy products.
There are numerous other studies to cite. For example, Dr. J.L. Outwater of Princeton University and Drs. A. Nicholson and N. Barnard of The Physicians Committee for Responsible Medicine cite more than 12 epidemiological studies that show a positive correlation between dairy products and breast cancer.
An Italian study revealed that breast cancer risks increased as a result of the consumption of animal fat, animal protein, most significantly with regard to dairy products. The authors of this study, published in the British Journal of Cancer, indicate that the results are consistent with previous reports. Additionally, doctors in Milan report data showing a strong correlation between dairy consumption and breast cancer.
Another Italian study, published in the Journal of the National Cancer Institute, reported that adult women who reduce their dietary intake of fat and animal protein substantially lower their risk of breast cancer.
The reasons for this are the following:
1. To Much Omega 6 fatty Acids Because of Unnatural feed
The simple fact is that, most commercially available milk products come from cows that eat grains instead of natural grasses.
Modern feeding methods substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well.
The end result is that, commercially produced dairy products contain a diminished content of omega 3 Essential Fatty Acids and an overabundance of omega 6 fatty acids due to the overuse of grains for animal feed.
Many studies have shown that omega-6 fatty acids enhance and omega-3 fatty acids suppress ontogenesis. Correlational studies also indicate that breast cancer incidence is positively linked to omega-6 consumption but is negatively related to intake of omega-3 fatty acids, derived mainly from marine sources.
Most commercially available milk products are pasteurized so that all valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphates for the assimilation of calcium).
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
3. Artificial growth hormones
Dairy product consumption increases levels of insulin-like growth factor I (IGF-I) in the bloodstream. IGF-I is a potent stimulus for cancer cell growth. High IGF-I levels are linked to increased risk of breast cancer.
It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness.
Researchers at Stanford University and the National Institutes of Health found that high concentrations of the IGF-1 hormone stimulate cancer cell growth. IGF-1, a hormone that occurs naturally in humans and cows and in all milk, is increasingly abundant in milk from cows treated with synthetic bovine growth hormone (rBGH). In the International Journal of Health Sciences, University of Illinois scientist Dr. Samuel Epstein warns that elevated levels of IGF-1 in milk from cows injected with rBGH is a potential risk factor for breast cancer in humans who consume cow’s milk.
The main champion of avoiding dairy in breast cancer is Professor Plant, chief scientist at the British Geological Survey, She contracted breast cancer in 1987, and had five recurrences of the disease, which by 1993 had spread to her lymph system.
She says she finally defeated the disease by combining traditional medicine with simple lifestyle changes, including the adoption of a dairy-free diet.
She also says that other women have successfully fought breast cancer using her program.
In her book Your Life In Your Hands, Professor Plant writes: “I believe that the evidence suggests that consuming dairy products (milk and meat) including low-fat products such as yogurt, does indeed increase the risk of breast cancer in exposed populations.
“When I eliminated all dairy products from my diet, a large ‘secondary’ breast cancer induced tumor comprising cancer cells in the lymph nodes in my neck, which was thought to be incurable, disappeared in weeks.
“To me, this is pretty compelling evidence. I believe that I, and all those who have suffered from breast cancer but shared in my advice, have avoided death by dairy.”
Conclusion. Stay away from all commercially available dairy products. ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. These products are fuelling your breast cancer.
An exception is unheated raw milk and raw milk cheese from Grass-Fed Cows.
Conjugated Linoleic Acid (CLA) is a cancer fighting fat that is most abundant in grass-fed animal products. Cheese from grass-fed cows contains as much as 5 times more Conjugated Linoleic Acid (or CLA) than cheese from grain fed cows. CLA is most highly concentrated in milk fat. The more fat in a given dairy product, the more CLA it contains. Nonfat dairy products have virtually no CLA. Two new European studies link a diet high in CLA with a lower risk of breast cancer. Research has shown CLA to actually shrink cancer tumors. Click here to learn more on the benefits of raw milk cheese for treating breast cancer.