A long time ago, the Wise One said: “Everything must become new.” I was about 28 when I stood before this monumental admonition. I was striving to explore existence, followed everywhere, as it were, by such questions as who am I, where am I from, wither would I go after here, why are my parents, would I have been born if my mother and father did not marry each other et.c? If everything must become new before there can be peace and happiness on this earth, was this not an impossible task?, I wondered. As I grew older, I began, indeed, to see many oddities in earth-life…marriage, education, nutrition, medicine, parenting, business, work, sense of justice, religion et.c.

Nowhere have these oddities become most manifest to me as in nutrition, health and healing. We eat the wrong foods or miscombine foods. We do not breathe well. It is said that many of us do not use up to 40percent of our lung capacity when we breathe. Thus, we do not have enough oxygen in our bodies and bear in them an overload of carbon dioxide, a poison we do not effectively expel. Yet we need oxygen not only to make energy but to kill germs as well. Nowadays, deep breathing is taught as a medicinal therapy. What about the air we breathe and the food we eat. They are poisonous to health. What of the balance we maintain between work and rest? It is unhealthy. What about our emotions? They are negative and poisonous.  Many of us have distorted beautiful concepts. Work, for many, has become mere duty. So, I have grown to accept that “everything must become new” if we must begin to fashion today the world of tomorrow.

In that coming world, health has become a serious question. There has been a war on the consumption of deadly fats, naked sugar and genetically modified or and fertiliser-grown foods. In the past three weeks or so, this column has featured an onslaught on genetic modified wheat which, unknown to many people in Nigeria today, is probably what they eat as they flee from white flour bread and other flour foods. Now, the heat is on cow’s milk. To make chicken lay egg almost everyday and to make the cow produce milk everyday in good quantum, estrogen, the female hormone, is added to their diets to stimulate the reproductive system. The estrogen, like the antibiotics they are doused with, enters the egg and the milk and the flesh. In the human body, these hormones excite the reproductive system, especially the breasts, causing all kinds of diseases, including hormone-dependent and other cancers.

In the following article, a woman who developed breast cancer, who thought existing medical procedures did not help her case, and who thought that her cancer regressed and disappeared whenever she stopped taking cow’s milk, shares her experiences.

The article is one of many old social media posts making the rounds. I decided to share it here after Mrs Enitan Bamgboye shared it on Olufemi Kusa’s GREEN PASTURE HERBS. Lately, we have heard of many of the friends common to us dying of or suffering from cancer. One of them is a professor said to have died of bone marrow cancer which, we understand, has also kept his mother and brother in bed. We do not tire in sharing ideas which may be of help to cancer sufferers. Today column is devoted to this cause…


Why Women in China Don’t Get Breast Cancer

Yes, ladies and gentlemen, this is really an amazing and heartwarming story! It’s a story about the famous Professor Jane Plant. Professor Jane Plant is a wife, a mother, and widely respected scientist, who was made a CBE for her work in geochemistry.  But, unfortunately, she was struck by breast cancer in 1987 at the age of 42! So, her happy and productive existence seemed destined to fall apart. But, the good thing is that, despite the disease recurring a further four times, Jane refused to give in…Jane’s husband, who is also a famous scientist, was also in China. And, guess what? Jane’s husband and his colleagues discovered what was the reason why Chinese people don’t get breast cancer. So, his wife started to use this method and she was able to win the battle with cancer. Jane and her husband revealed what’s this miraculous method. This is how the story goes…


“First of all, I would like you to know that my friends and colleagues from China have sent letters, cards, as well as some incredible herbal suppositories, so he brought them to me. These suppositories were sent to me to treat my breast cancer, and we actually laughed a lot about them. Well yes, and I even said that it should be considered to be a real miracle if it protects Chinese women from breast cancer.


“So, to be honest with you, I still kept wondering-why don’t Chinese women develop breast cancer. Well, this was the main reason why I’ve examined this problem very closely. So, what we did-we actually blended our scientific backgrounds and tried to find a logical explanation. We started investigating scientific data which led us to the percentage of fats in diets. Research has found that in the 1980s, fat made up only l4 percent of calories in the average Chinese diet, by contrast to the Western diet, which included 36 percent fats. Yet, before I developed this cancer, I ate a low-fat diet, rich in fibers. And, as a scientist, I am well aware of the fact that in the case of adults, the intake of fat does not raise the risk for breast cancer. And, one magical day, we’re working together, some of us (I am still not sure who) got this brilliant idea: “The Chinese don’t eat dairy produce!” Well, to be honest with you, this was quite a shock, mixed with a great excitement and happiness in the same moment. We just felt we are so close to something big, and like all things were finally absolutely clear.

“So, I started thinking about my close Chinese friends, who believed milk was for babies only, my colleagues, who always politely declined my offer for the cheese course, and the numerous people who cannot tolerate milk. And yes, this is also very important – I did not know anyone from China who used dairy or cow products to feed their babies. Namely, Chinese people find our preoccupation with milk and dairy rather strange. Back in the 1980s, I was entertaining a big Chinese delegation of scientists after the ending of the Cultural Revolution, and following the advice of the Foreign Office, we requested that the caterer provides a pudding with lots of ice cream. However, as soon as they understood the ingredients of the pudding, the Chinese politely refused it. Of course, we were delighted by the second portion we thus got.

“Ladies and gentlemen, I was amazed! Why – because I’ve found that milk is the root cause of most allergies, and more than 70 percent of the world’s population cannot digest the milk sugar, lactose. Before I was diagnosed with breast cancer, I consumed a lot of dairy products, yogurt, skimmed milk, and low-fat cheese, and it was actually my main protein source. I also consumed inexpensive but lean minced beef, which was most likely ground-up dairy cow. And, while I was receiving chemotherapy treatment for my fifth case of breast cancer, I consumed organic yogurts to help with my digestion and support the development of ‘good’ bacteria in the gut.

“But, I was shocked when I found that in 1989, yogurt had been related to ovarian cancer. Dr. Daniel Cramer of Harvard University examined hundreds of women with ovarian cancer and recorded their diets. Well, I was so glad that I’ve discovered this, because this made me give up dairy products completely, including milk, yogurt, butter, and all kinds of products which contained dairy. All of a sudden, I discovered that numerous products we use daily, like cakes, biscuits, commercial soups, soy, olive and sunflower oil margarine, include dairy produce in some form.

“And, in the meantime, I examined the process with my fifth cancerous lump with calipers and plotting the results. My doctors tried to encourage me and stimulate me, but I was experienced enough to recognise the real truth. Unfortunately, chemo gave no effects, and the lump remained in the same size! So, I removed dairy produce from my diet. This made the lump shrink in days! And, guess what – after 2 weeks, my second chemotherapy finished, I did not consume dairy, and the lump in my neck began to itch, then soften, and became smaller. Furthermore, I found that despite reducing in size, the tumor’s decrease in size was plotted on a straight line heading off the bottom of the graph, meaning that it was cured, not suppressed (or remission).

“And, after six weeks (without any dairy products), I began practising meditation for an hour daily, and out of the blue, I felt that my lump was missing. I was not able to spot it, and I was experienced in it, and actually discovered my five cancers on my own. So, I asked my husband to help me, but he wasn’t able to find it either. After three days, I went to visit my cancer specialist at Charing Cross Hospital in London. So, she checked my neck thoroughly, in particular, the area where the lump previously was and announced that he could not find it.

“And, guess what – my cancer specialist amazed by this discovery! But, unfortunately, when I explained my treatment, he was a bit skeptical. Yet, nowadays, I have heard that he uses maps of cancer mortality in his lectures, and even advises cancer patients to avoid dairy. But, from my point of view, I really understand the relation between breast cancer and dairy produce just like I understand the link between lung cancer and smoking. And, one more thing – I highly believe that my discovery of the link between the two helped my cure breast cancer, and maintain the balance of my hormonal system, as well as the health of my breasts. Well, ladies and gentlemen, you may find it hard to believe that such a natural substance as milk can actually lead to such health issues, but do not forget that I am a living proof of it.”



Cow’s milk and disease

Many ‘or old medicine’ doctors still prescribe cow’s milk for protein, ulcer and sleep, either unaware of its many health implications or out of belief that it is the best medicine in the patient’s peculiar circumstances. Convalescents need protein. The “old school” idea that the calcium in milk would neutralise stomach acid was demolished long ago by Dr. Barry Marshall who linked ulcers to Helicobacter pylori bacterium. Now, we know some people develop over acidity of the stomach simply because they produce too little acid to stimulate enzyme production (Pepsin) for the digestion of protein, in which case delay of digestion causes delay of food in the stomach and, in turn, degeneration of such foods into acids. So when such a person given milk for ulcer, wouldn’t the so-called magic wand be short lived? Yes, calcium help sleep. But must it be calcium in milk. In any case, it has been argued often that cow’s milk is the milk Mother Nature makes for a baby cow that walks within a few hours after its birth. A human baby takes about nine to 10 months or more to walk. Cow milk protein and calcium and other constituents are denser than their equivalents in mother’s milk. Cow’s milk comes with a high load of estrogen, the female hormone, and antibiotic residues. So do the egg and flesh of chicken. In the human body, estrogen from poultry and other sources may cause estrogenation, that is an unbalancing of hormonal profiles which may irritate the breasts and other reproductive organs in a woman. Men, too, are not safe from it. As for antibiotics in cow’s milk and poultry sources, they have been implicated in immune weakness and microbial resistance to pharmaceutical drugs. Cow’s milk has been linked, also, to the risk of bone fractures because the acidity it promotes requires that the bones and the teeth lose some calcium to normalise acid/alkaline balance in the bloodstream. It is said, as well, to promote high levels of cholesterol, acne, ovarian and prostate cancers and allergies, among other ailments. What cow’s milk is well known for, however, is lactose intolerance.


Lactose intolerance

Many people complain about stomach pain, cramps, bloating, nausea, gas, indigestion and diarrhoea without relating them to cow’s milk in their tea, juices, biscuits, yoghurt and other processed food sources, including prescription and over-the-counter medications. There are many people who would refer to the Bible’s John the Baptist in the wilderness. His only foods were reported to be milk, honey and locust. But care is not taken enough to establish if this milk is not goat’s milk and even should it be cow’s milk if the milk was not fermented milk. From all indications, John the Baptist lived on fermented milk. This milk contains friendly bacteria which consumes the lactose or milk sugar in cow’s milk and produces certain acids which inhibit the growth of unfriendly bacteria population to keep the colon free of diseases such as cancers. The Bulgarians have since the time of John the Baptist taught us about yoghurt when they were adjudged the longest living and healthiest people on earth some decades ago and their health secrets were examined, it was found that they drank fermented milk (yoghurt) over every meal. Researchers found many friendly bacteria in the yoghurt and, to honour Bulgarians, named one of them Acidophilus Bulgaricus.

The world, including Nigeria, began to consume yoghurt. But the yoghurt of those days is not the yoghurt of today. No friendly bacteria is used to produce many of today’s yoghurt. The commercial producers of yoghurt simply add factory-imitations of the acids these friendly bacteria naturally produce to their yoghurt brands to make it taste sour like Nature-fermented milk.


What is lactose intolerance?

Lactose is milk sugar. Lactose intolerance means the body cannot tolerate it and is speaking to us in those various ways we recognise as pain, bloating, indigestion, gas et.c. Lactose is a sugar with two molecules…glucose and galactose. To be able to digest lactose, one needs the enzyme lactase to break glucose and galactose into their individual parts. The enzyme lactase lines the cells of the small intestine for this purpose. Babies and children have lots of it and, so, can handle milk sugar. Decline in the production of lactase begins at about the age of 21. Some babies and children would be lactase-deficient if they have such congenital problems which make them unable to produce enough of it. For adults, lactase production may be reduced by such diseases as celiac (sprue) which damage the lining of the intestine. For them, also, this capacity loss may be developmental, which means it occurs slowly as we age. Thus, different adults respond differently to lactose.


How do milk intolerance and milk-related disease happen?

In lactase-deficient people, lactose is not broken down and digested in the small intestine. In the big intestine (colon), a certain bacterium eats it up to grow its own population, producing gas and other endo-toxins in the aftermath. These are irritating to the cells and poison them in addition. A lot of Hydrogen gas is produced in the process, which may increase the body’s acid load. In the New Biology of Health theories, we know germs thrive in an acidic environment. Another bacterium converts the excess Hydrogen to Methane. Methane and Hydrogen may enter the bloodstream and torment cells and organs. In the brain, they cause headaches and mental confusion if not insomnia and other terrible ailments, including tumours. When some of the sludges from lactose intolerance arrive in the colon, they may absorb such large amounts of water as make the stool become loose and diarrhoea may occur. In those organs from which water has been osmotically extracted, pain arises to signal that they are dehydrated and cannot, therefore, carry on easily with life-giving processes entrusted in their care. Thus, enzymes, hormones and co-factors, to mention a few, cannot be produced in the right quantum. The nervous system becomes weak and sluggish, and the victim becomes easily irritated by sound, touch, light, and zero tolerance for the ideosyncracies of other people and, above all, may become insomniac. In the upper category of ailments, cancers may develop from chronic poisoning of the cells