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From: Gina (
Subject:         Re: Question about Joanna Budwig
Date: September 6, 2014 at 10:16 pm PST

In Reply to: Re: Question about Joanna Budwig posted by MM on September 6, 2014 at 5:00 pm:

I don't know the answer, but I want to point out that dairy often comes from sick animals and the pathogen is often present in the dairy. Under a microscope, you will see every bit of it covered with bacteria, some e-coli, staphyoloccocus, steptococcus, etc.

When I had my gluten genes tested, they also tested for casein and I was not reactive to casein. So, I am pretty confident that I could process casein just fine. What my body does react to is the pathogens. I got sick from raw goat cheese once and I waited a few weeks and I tried the same brand again from the farmer's market. I got the same sickness. It had nothing to do with the lactose or casein. it had to do with the pathogens from the sick goats. By the way, I am vegan and the only reason I tried the goat cheese was because I read the Essene Gospel of Peace which says to eat milk and honey. So, getting sick twice ended my raw milk experiment.

WHen someone has cancer, their immune system is compromised. They cannot afford to continually fight against the streptoccus and staph and ecoli, etc. WHen you take away those pathogens, the immune system can focus on dealing with the cancer cells.

This is my very simplistic concern.

Why does some dairy hurt and other dairy does not? IT's because some cows are sick and some are not. People push cows too hard these days for profit and even the organic animals are usually very sick.

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