(For 3 weeks, I did the milk cure, drinking 3 1/2 quarts to 1 gallon of raw milk each day. Except for water, all I had was milk. This is a series of posts (25) keeping track each day. For the entire series, start out on “Trying Something Old“). All links to the series is at the bottom of each article.)
I woke up in the middle of the night to a thunderstorm. I listened to the sound of rain coming down for a while in a sleepy, dreamy manner, and then went right back to sleep.
Today was a milestone for me. No matter what time I weighed myself: morning, before exercising or at bedtime, my weight was always below 200. This is the first time I haven’t seen a 2 in front of my weight at any time in at least a year. That makes me very happy.
Since I work from home on Tuesdays, it’s a good day to get my exercise in. I woke up early and just did it. I switched it up this morning and did my Nordic Trac interval training first and then the next P90 Wii modification which involved a lot of jumping (plyometrics). It was hard and I had to take a short break in the middle, but I managed to complete both of them.
It’s nice to have the stomach issues gone. Since its been 5 days since I’ve experienced any, I think I can safely say that part is safely behind me.
I’m noticing that I have faint hunger pains in the evening. Probably a result of cutting the milk down. But I can live with the hunger pains. They aren’t horrible, more of a noticing that my stomach wants something more.
Milk as a Health Food – Part 4
One of the saddest things about pasteurization is how it’s turned such a life-giving food into basically a dead white liquid. Our nutrition depends on so much more than just protein, carbohydrates and fats. But it seems as if industry and the government feels as if they can take the enzymes out of our foods and just give us pills to pop or add in synthetic vitamins and enzymes after pasteurization instead. The problem is that most additives or pills don’t absorb in our bodies the way nature intended. So while we think we are getting what we need (because it’s a number on a label), our bodies are starving for the real thing. Raw milk helps provide that. But did you know that fruit juices and other items are also pasteurized? The same thing happens there as well. Vitamin C is destroyed during above a temperature of 70 degrees Fahrenheit. Pasteurization happens at 161 degrees Fahrenheit or 275 degrees for Ultra-Pasteurization. Any juice that touts its Vitamin C content that is pasteurized has had Vitamin C added, and it’s not clear that we absorb added Vitamins as easily as we do those found naturally.
Lactase: Milk contains lactose, a sugar found only in milk. Lactase is an enzyme that splits lactose into the simple sugars, glucose and galactose. Lactase in raw milk is produced by naturally occurring bacteria which produces lactic-acid. Because of this many people who cannot digest pasteurized milk well, can digest raw milk without issue.
The interesting thing is that there are a number of lactase pills marketed towards people who are lactose intolerant so they can consume dairy products. It’s definitely a lot better to get it naturally then in a pill.
Galactase: An enzyme which breaks down galactose and makes it available, which plays a vital role in nervous system development.
Lactoferrin: A multi-purpose enzyme, it kills a wide range of iron-loving pathogens including the TB bacillus and Candida albicans by binding to iron and facilitating its absorption. It supports the assimilation of iron in milk, preventing anemia. There is research that indicates that this enzyme strengthens the immune system.
Being My Own Human Guinea Pig
Weight is steady over 2 days. That’s a wonderful thing. It’s normal to go up and down slightly on a daily basis, (as you can see from my numbers), but having it stay in the same general area to me means that the weight loss is real. Starting the second half of the milk cure, I am down 4.6 pounds.
Fasting glucose was down, noon glucose is holding to a fairly steady normal pattern. I think my body is having periodic hissy fits about the detox and cranks out some blood sugar at night, but it’s not a daily pattern.
And yes, my tongue is still whitish but the white is gradually fading.
|Day||Weight||Basal Temp||Glucose: Fasting||Glucose: Noon||Glucose: Bed|
- Milk Cure 2012: Trying Something Old
- Milk Cure 2012: Preparations
- Milk Cure 2012: The Day Before the Cure
- Milk Cure 2012: Day 1 – And Here I Start
- Milk Cure 2012: Day 2 – Why Am I Doing This?
- Milk Cure 2012: Day 3 – Ups and Downs
- Milk Cure 2012: Day 4 – Milk as a Health Food Part 1
- Milk Cure: Day 5
- Milk Cure 2012: Day 6 and Milk as a Health Food Part 2
- Milk Cure 2012: Day 7
- Milk Cure 2012: Day 8 and Milk as a Health Food Part 3
- Milk Cure 2012: Day 9
- Milk Cure 2012: Day 10
- Milk Cure 2012: Day 11 – Halfway There
- Milk Cure 2012: Day 12 – Milk as a Health Food Part 4
- Milk Cure 2012: Day 13
- Milk Cure 2012: Day 14 – Can Raw Milk Go Bad?
- Milk Cure 2012: Day 15
- Milk Cure 2012: Day 16
- Milk Cure 2012: Day 17
- Milk Cure 2012: Day 18 – Raw Milk is Safe
- Milk Cure 2012: Day 19
- Milk Cure 2012: Day 20
- Milk Cure 2012: Day 21 – The Last Day
- Milk Cure 2012: The Day After
- More about Enzymes (Raw Milk Facts)
- The absurdity of raw milk prohibition (thebovine.wordpress.com)
- Why we love raw milk… (thebovine.wordpress.com)
- Pediatrician Validates Raw Milk as Powerful Nutritional Therapy (hartkeisonline.com)