Harvard study: Pasteurized milk from industrial dairies linked to cancer

Recently I ran across a website about the dangers of milk, the site doesn't try to sell me something its just chock full of great
info and in it I found out things like the fact that they actually
put rat poison in milk, yep, no kidding, see for yourself here. 
Now on to what the title of this article talks about, today from NaturalNews. The truth has once again shaken the foundation of the 'American Tower of Babel' that is mainstream science, with a new study out of Harvard University showing that pasteurized milk product from factory farms is linked to causing hormone-dependent cancers. It turns out that the concentrated animal feeding operations (CAFO) model of raising cows on factory farms churns out milk 
with dangerously high levels of estrone sulfate, an estrogen compound linked to testicular, prostate, and breast cancers.

Dr. Ganmaa Davaasambuu, Ph.D., and her colleagues specifically identified "milk from modern dairy farms" as the culprit, referring to large-scale confinement operations where cows are milked 300 days of the year, including while they are pregnant. Compared to raw milk from her native Mongolia, which is extracted only during the first six months after cows have already given birth, pasteurized factory milk was found to contain up to 33 times more estrone sulfate.

Evaluating data from all over the world, Dr. Davaasambuu and her colleagues identified a clear link between consumption of such high-hormone milk, and high rates of hormone-dependent cancers. In other words, contrary to what theU.S. Centers for Disease Control and Prevention(CDC), theU.S. Department of Agriculture(USDA), and the conventional milk lobby would have you believe, processed milk from factory farms is not a health product, and is directly implicated in causing cancer.

"The milk we drink today is quite unlike the milk our ancestors were drinking" without apparent harm for 2,000 years, Dr. Davaasambuu is quoted as saying in theHarvard University Gazette. "The milk we drink today may not be nature's perfect food."

Meanwhile, raw, grass-fed, organic milk from cows milked at the proper times is linked to improving digestion, healing autoimmune disorders, and boosting overall immunity, which can help prevent cancer. Though you will never hear any of this from the mainstream media, all milk is not the same -- the way a cow is raised, when it is milked, and how its milk is handled and processed makes all the difference in whether or not the end product promotes health or death.

American government seeks to further perpetuate the lie that all milk is the same with gregious new provisions in 2012 Farm Bill (Read more of this article at Natural News)

15 Companies Whose Products Contain ‘Wood Pulp’ Ingredient

From: NaturalSociety  By: Anthony Gucciardi
Cellulose can be found in popular products ranging from crackers and ice cream to pizza sauce and barbecue sauce.  What many do not realize, however, is that cellulose is actually wood pulp. Unable to be digested
`by humans due to the lack of necessary enzymes needed to break the ingredient down, cellulose has been deemed ‘safe for consumption’ by the FDA.

Cellulose is virgin wood pulp that has been processed and manufactured for different functions, such as its prime use throughout the food supply. Cellulose can be found in products under ingredient listings such as cellulose gum, powdered cellulose, microcrystalline cellulose, and more. Shockingly, the FDA sets no limit on the amount of cellulose that can be used in food products despite the USDA limiting the use of cellulose to 3.5% in meat since fiber in meat products cannot be recognized nutritionally.

Cellulose increasingly popular as cheap filler with no nutritional value

Food manufacturers use cellulose as an extender, meaning it provides structure and reduces breakage. In addition to food, cellulose is used in the creation of plastics, cleaning detergents, welding electrodes, pet litter, automotive brake pads, glue and reinforcing compounds, construction materials, roof coating, asphalt and even emulsion paints, among many other products.

Cellulose is also much cheaper than ‘real’ food ingredients that perform the same jobs and actually add nutritional value to the product. In fact, manufacturers are increasingly adding cellulose to their products to slash costs and fill up their products.

“As commodity prices continue to rally and the cost of imported materials impacts earnings, we expect to see increasing use of surrogate products within food items. Cellulose is certainly in higher demand and we expect this to continue,” Michael A. Yoshikami, chief investment strategist at YCMNet Advisors,told TheStreet.

In fact, some products are now removing as much as 50% of the fat from products such as cookies, biscuits, cakes, and brownies, and adding cellulose in as a filler instead.

It is important to read food labels carefully to avoid any unwanted ingredients, but here are a number of popular products that contain cellulose — mainly to a significant degree: