The Raw Truth About Milk

The Raw Truth About Milk by William Campbell Douglass, MD

The Raw Truth About Milk: How Science Is Destroying Nature’s Nearly Perfect Food And Why Raw Milk, Animal Protein And Animal Fat In Your Diet Can Save Your Life by William Campbell Douglass, MD is a must read for anyone who drinks and eats pasteurized milk and or dairy products. Dairy products are one of the biggest contributing factors to the multi-billion dollar sickness and disease industry. By the time you are finished with this book, you will be convinced to switch from homogenized, pasteurized milk and dairy products to unprocessed, unpasteurized, non-homogenized raw milk.

The Raw Truth About Milk is packed with information about milk from the history of raw milk and why it was pasteurized and then homogenized to the correlating and devastating disease and sickness it contributes too, to the amazing benefits of raw milk and the disease and sickness it prevents. Pasteurized milk and dairy is so processed that it is essentially dead when you get it. Dairy farmers have special privileges from the government that allow them to get away with many things such as not listing all the ingredients and treatment they put in your milk. Like bleach. In order to get the consistent white color of milk they are allowed to add bleach. Raw Milk is cream in color, not white! Then there is adding powdered milk, which is the worst and a major contributing factor to heart disease, high cholesterol, into low fat, non-fat, reduced fat milks.

Then there is the subject of the diet and health of the cows. Cows and animals in general, are great transporters of nutrition to humans. They do all the work and we get all the benefits; that is if they are properly cared for and nourished correctly. In the current model of feedlots, animal concentration camps, industrial farming practices, the animals are anything but nourished. The super dairy cows that are bred today to produce enormous amounts of milk are sickly, and produce milk that is full of hormones from their over active pituitary gland and they die at half the age of a normal cow because they are so sick. Dairy farmers aren’t accountable for having healthy cows or how they take care of them. Because of pasteurization, they need not worry about such things because pasteurization “kills” off everything, including the much needed nutrients. Pasteurized milk is basically indigestible and lacks very little, if any, nutritional value at all. It causes allergies of all kinds and is the leading factor to osteoporosis. Yeah, you read that right! You use more nutrients trying to digest this foreign substance that is completely manipulated than it gives to you!

Did you know that you can live on raw milk alone; it is a complete food.

About William Campbell Douglass, MD:

Dr. Douglass is editor of The Douglass Report, a monthly newsletter that reveals the truth about the latest Junk Medicine Myths and delivers new and easy ways to free yourself and your loved ones from pain and disease.

Dr. Douglass comes from a distinguished family of physicians. He is the fourth generation Douglass to practice medicine, and his son (William Campbell Douglass III) is also a physician. Dr. Douglass graduated from the University of Rochester, the University of Miami School of Medicine, and the Naval School of Aviation and Space Medicine.

Dr. Douglass reveals medical truths, and deceptions, often at risk of being labeled heretical. He is consumed by a passion for living a long healthy life, and wants his readers to share that passion. Their health and well-being comes first. He is anti-dogmatic, and unwavering in his dedication to improve the quality of life of his readers. He has been called “the conscience of modern medicine,” a “medical maverick,” and his medical experiences are far reaching-from battling malaria in Central America – to fighting deadly epidemics at his own health clinic in Africa – to flying with U.S. Navy crews as a flight surgeon – to working for 10 years in emergency medicine in the United States.

This dedicated physician has repeatedly gone far beyond the call of duty in his work to spread the truth about integrating the best science-based medical therapies from all medical disciplines (“alternative medicine”). For a full year, he endured economic and physical hardship to work with physicians at the Pasteur Institute in St. Petersburg, Russia, where advanced research on photoluminescence was being conducted.

These learning experiences and his keen storytelling ability and wit make Dr. Douglass’ numerous books on this website and his newsletters – The Douglass Report and Daily Dose – uniquely interesting and fun to read. He shares his no-frills, “no-bull” approach to health care, often amazing his readers by telling them to ignore many widely-hyped good-health practices (like staying away from red meat, avoiding coffee, and eating like a bird), and start living again by eating REAL food, taking some inexpensive supplements, and doing the pleasurable things that make life livable.

Readers of Dr. Douglass´ books and newsletters get all this, plus they learn how to burn fat, prevent heart disease and cancer, boost libido, and so much more. And Dr. Douglass is not afraid to debunk latest research reports that are published, and share the real story with his readers. He has led a colorful, rebellious, and crusading life! Not many physicians would dare put their professional reputations on the line as many times as this courageous healer has. A vocal opponent of “business-as-usual” medicine, Dr. Douglass has championed patients’ rights and physician commitment to wellness throughout his career.

Douglass Family Publishing

Women of Wine: The Rise of Women in the Global Wine Industry

Women of Wine: The Rise of Women in the Global Wine Industry is a must have book for every female wine oenophile!

Written in 2006 by Ann B. Matasar, this book is packed full of history and an eye opening perspective on how women have not only impacted wine making but the consumption of wine too. Is it any wonder that in the U.S. women make 77% of the wine purchases and consume 64% of it.

Wet your whistle with chapter 1: Women Need Not Apply

Persistent superstition compounded the problem. In some French wineries to this day, women are not allowed near fermenting wine because of the belief that if they are menstruating the wine might turn to vinegar or referment monthly. One French woman winemaker vividly remembers this biased treatment: “When I started, there wasn’t a field more sexist than vine-growing and enology! At that time, it was said that a woman shouldn’t get into a wine cellar, because if she did, her ‘petticoat’ would make the wine turn sour.”

Ironically, there is at least one physical distinction that should have worked to the benefit of women: the sense of taste, including the sense of smell. In two olfactory sensitivity studies, one conducted at the Clinical Smell and Taste Research Center of the University of Pennsylvania and the other at the Social Issues Research Centre of the University of Cardiff in Wales, women consistently outperformed men in odor identification and sensitivity on the Smell Identification Test, regardless of age, ethnicity, or cultural background.27 Additional research on taste perceptions conducted by Dr. Linda Bartoshuk, professor of neuroscience in the ear, nose, and throat section of the Yale School of Medicine’s Surgery Department, established three categories of tasters: nontasters (a projected 25 percent of the population), medium tasters (50 percent), and supertasters (25 percent). The group of supertasters, who had the most taste buds and the greatest sensitivity to taste differences, was made up predominantly of women.