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Will Pasteurized Milk Increase Your Chances of Ovarian Cancer?

A meta-analysis of studies reviewed by Swedish researchers has found a higher intake of lactose and milk may be linked to a greater risk of ovarian cancer.

In a review of three studies in which the diets of cancer-free women were assessed, an increase of 10 grams of lactose -- the amount contained in one glass of milk -- boosted a woman's risk of ovarian cancer by 13 percent. Look at 18 case-control studies, Swedish researchers found women who drank the highest amount of whole milk elevated their ovarian cancer risks by 27 percent.

Experts speculate the risk factor for milk stems from lactose producing galactose, which has been thought to confer toxicity directly to ovarian cancer cells. Makes you wonder if the real reason behind milk's link to cancer is pasteurization, a destructive process that changes the physical structure of the fragile proteins in milk (especially casein) and converts them into proteins your body was never designed to handle. And, ones that can harm you.

The homogenization process turns fat naturally present in the milk rancid and contributes to the formation of xanthine oxidase, a potentially damaging enzyme that has been shown to contribute to atherosclerosis.

That said, I have seen so many of my patients recover their health with raw milk from pasture-fed cows I believe it to be one of the most profoundly healthy foods you can consume, if you can tolerate it based on your body's unique nutritional type. If you are unable to find a local dairy farmer in your area who sells raw milk, I encourage you to visit the Real Milk site to locate a source close to you.

International Journal of Cancer July 28, 2005

Yahoo News August 5, 2005

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