This Is How Milk Is Actually Linked To Mortality And Fracture. For Real!

Milk IS The Silent Killer Massive New Study Confirms

In the Easy Guide On Dairy Free Eating I recently published here, I’ve mentioned a few of the destructive qualities of milk as well as the harm milk production causes to animals and the environment.

Yet, this subject cannot be stressed enough especially when a massive new study confirms the findings of thousands and thousands of other research-based evidence studies that


Milk and its products are one of the main factors contributing to the flourishing industry of diseases, amounting to 2 billion dollars – milk causes allergies, bloating, constipation, obesity, cancer, heart disease, osteoporosis and inflammation.

The study was recently published in the peer reviewed British Medical Journaland was specifically conducted to examine whether high milk consumption is associated with mortality and fractures in both men and women.

The study took place across three different counties in Sweden,

and used data from two large Swedish cohorts, one with 61,433 women aged approximately 39-74 years old and one with 45, 339 men aged approximately 45-79 years old. They were all administered food frequency questionnaires. The study used “multivariable survival models” that were “applied to determine the association between milk consumption and time to mortality and fracture.

The results were as follows:

“During a mean follow-up of 20.1 years, 15?541 women died and 17?252 had a fracture, of whom 4259 had a hip fracture. In the male cohort with a mean follow-up of 11.2 years, 10?112 men died and 5066 had a fracture, with 1166 hip fracture cases. In women the adjusted mortality hazard ratio for three or more glasses of milk a day compared with less than one glass a day was 1.93 (95% confidence interval 1.80 to 2.06). For every glass of milk, the adjusted hazard ratio of all cause mortality was 1.15 (1.13 to 1.17) in women and 1.03 (1.01 to 1.04) in men.

For every glass of milk in women no reduction was observed in fracture risk

with higher milk consumption for any fracture (1.02, 1.00 to 1.04) or for hip fracture (1.09, 1.05 to 1.13). The corresponding adjusted hazard ratios in men were 1.01 (0.99 to 1.03) and 1.03 (0.99 to 1.07). In subsamples of two additional cohorts, one in males and one in females, a positive association was seen between milk intake and both urine 8-iso-PGF2? (a biomarker of oxidative stress) and serum interleukin 6 (a main inflammatory biomarker).” (1)

The study concluded  that high milk intake was associated with higher mortality in one cohort of women and in another cohort of men, and with higher fracture incidence in women.

This is just one of the recently conducted experiments that demonstrate the harm of milk and its byproducts.

There have been hundreds of studies with the same conclusion: “Women who obtain calcium from animal proteins are 3.7 times more prone to fractures than those who use plant sources.” American Journal of Clinical Nutrition 2001. The reason is that plant-based proteins do not provoke a release of such large amounts of acid. An acidified organism re-balances itself by extracting calcium from the bones, which leads to bone loss. This mostly occurs in women during menopause.

There is a paradox when people suffering from calcium deficiency are being prescribed calcium (eg. – Drink milk).

Here the problem is not in the shortage of the mineral itself, but in the already compromised functioning of their system – a disturbed acid balance, combined with the effects on the body of the unused casein, the cells stop functioning. Even with 1400 mg of calcium per day, a person receiving a large amount of protein a day will lose up to 4% of their bone mass each year. American Journal of Clinical Nutrition 1979; 32.

A comparison has been drawn out for brittle bones in women in different countries.

The least number of fractures were found in South Africa (5 100 000), where dairy consumption is very low to none, and the highest – in Nordic countries (Norway and Denmark) – 200 100 000 – where the consumption of dairy products is among the highest in the world. Still, conventional medicine ‘prescribes’ the consumption of milk and dairy to calcium-deficient patients!

Furthermore, dairy products are very rich in fat and cholesterol. Not only that, but the cholesterin in them is oxidized, because of its contact with air during milk processing and production. This makes it much more harmful than regular cholesterol. Why? Because of the free radicals that are formed precisely in the oxidation of fats. This bad cholesterol contributes to sclerotic plaques in the arteries, heart attack, and stroke. Free radicals on the other hand cause premature aging and cancer.


Milk is an excellent carrier of infections!

Due to the fat in milk, germs trapped in the body are protected from gastric juices, but due to its fluid – they conveniently move outside the sector, where they stay safe in the colon. Journal Of the American Medical Associacion 1984; 252.

Studies have been made, which demonstrated the following: before milk pasteurization, a small amount of pathogenic bacteria is successfully suppressed by lactic bacteria. However, after pasteurization the ‘good’ bacteria are being killed, while the pathogenic are not. Left without their natural enemy the pathogen bacteria begin breeding! Thus, the milk may have salmonella and staphylococci. New England Journal Of Medicine, 1985; 312.

Infant mortality up to 9 months of age was 8.5% in countries where babies were given cow’s milk

and 0.15% in countries where it was not used. Furthermore, physicians observed that in countries where the use of cow’s milk is high, the level of all sorts of diseases and infections is much greater!

Diseases that physicians associated with the use of cow’s milk: Chronic fatigue, diarrhea, hyperactivity, allergies, asthma, diabes, rheumatoid arthritis, acne, rashes, lowered IQ.

Still not convinced that milk is silently killing you?

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