By: Ashutosh pratap
Submitted: 2009-09-21 00:19:43 | Word Count: 793
As promised in Part I, I give you a more precise idea of the opinions on the advisability of consuming or name of milk, I will mention you hereafter the point of view of some famous doctors or naturopaths.
Dr. Vogel (famous Swiss naturopath):
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"Provided that it is of irreproachable quality, milk constitutes an invaluable food. Being however given the bad health of much of animals which are often reached of tuberculosis, milk is not indicated in all the cases. In arthritis and much serious affection, it is better to avoid diary products completely. "
Dr. Emile Plisnier (homeopathic doctor)"milk is a food too much rich. One thus sees immediately that it must be taken, always, with discretion. If not it fatten up the digestive tube at the point to prevent the assimilation of other food materials. Milk contains lot proteins. For this reason it is the wound of thin dyspeptics to which one recommends it to grow bigger; or of allergic whose temperament agrees badly with this rich food in proteins. The experiment shows that it seldom makes enlarge the thin ones, but tire out almost always. "
Georgia Knap (precursory naturopath, he inspired work and theories of Martin de Because and André Passages)
"Milk can be accepted in exceptional circumstances. What is harmful, it is daily absorption during ten, twenty or thirty years of a milk bowl each morning."
Knap recommended to use milk in the following form, named the "Georgia": "Put on soft fire not pasteurized milk and, while it heats, there pour, while stirring up, the following mixture: a half-spoonful of rennet and a spoonful of pure water. When milk reaches 30 to 35 degrees Celsius, move away it from fire and whip hanging it one half-minute, then let put back it for 4 to 5 hours at a temperature of at least 25 degrees Celsius. The draining of the whey must be fast. With this stage you obtained a soft white cheese, which you now place in a colander. In 3 or 4 hours casein loses thus almost its lactic acid. There then all while whipping it, add pure water until thick or fluid consistency according to your taste."
Dr. Hazel Parcels (naturopath, he reaches the critical period of 106 time)
"Milk is solitary of the nutrition of which we lay out who produces the certain mucus. Mucus indicates partially digested nutrition. It is directed the abdomen additionally as is transported the sinus additionally as nasal cavities to engagement evacuated. "
Dr. Andrew Weil M.D. (single of the some documented American new physicians, to aid the option recipes)
"the difficulties of intolerance to lactose constitute a excellent cause to breaking point the consumption of milk, but it is definitely not main. The protein of milk, casein, could irritate the immune structure also to aid the sequence of mucus, which tends inside exact, to worsen the difficulties of allergys, asthma, eczema, bronchitis, of the difficulties of sinusitis also to infections of the ear and the youthful kids."
Conclusion:
It is noted, the majority of the naturopaths or doctors observing the rules of care of health respecting the natural laws, advise against the milk consumption, but are not opposed to a frugal consumption of dairy products such as fresh cheese, weak cheeses with natural fats or 100% natural yogurt (the majority of yogurts sold today in the shops and supermarkets, do not have any more large-thing to do with a genuine yogurt!).
In ayurvedic medicine, the advisability of drinking or not milk, or of consuming dairy products, will be determined by your "dosha" (i.e. your typology, according to the ayurvedic criteria).
To conclude on this theme, I will offer instance, the Budwig cream, popularized by celebrated Dr. Catherine Kousmine, additionally as who is commensurate with a tiny measure of pleasant pallid cheese.
Note: Here also, some naturopaths criticize the consumption of the Budwig cream. When correctly prepared, this preparation will be salutary with the majority of the people, but as in any thing, there will be exceptions, i.e. more fragile organizations which will have to dissociate the mixture during a certain time, until he can be correctly tolerated.
I inscribe in like manner another article about the milk: Can people examine that milk with 2 percent fat volume is nutrient not greatly copious in fat? you must have the attestation in that article that the usance of milk curtailed this is a skim milk has to be constricted. If you love dairy wares this is tolerably better to pick ou a yogurt with 0% fat content: Milk Fat Content
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