Casein

(Excerpt)

Eighty percent of milk protein is casein. When casein is extracted from milk, it is used as a glue to hold together processed foods. It is also used to hold together wood in furniture.

When you eat casein, histamines are produced, then mucus.

I do not eat meat, but I learned long ago that if one orders baloney or salami or pepperoni from the deli counter, one is also ordering milk. You see, milk protein holds together the finished product. Casein binds ground sausage and hot dogs like a tenacious glue. Eat hidden casein in meat products and you will need to cleanse yourself many hours later. Usually,that is an overnight experience. As one sleeps, the histamines clog internal organs, blood, intestines,and lungs. Upon waking, one's first response is to spit up phlegm. The next few waking hours are spent expelling phlegm and mucus. Those companies marketing Kleenex and Charmin become the beneficiaries.

Ten to fifteen hours after ingesting casein, you are guaranteed to know the congesting effects. You'll spit up phlegm, and your morning (or next) bowel movementwill be pure sludge. I do not have to get too descriptive. You've experienced this same effect too.

Casein ingestion produces mucus. Eat casein and your body will fill with an internal fog which overwhelms the way you feel and the way you act. Imagine having your lungs, kidneys, pancreas, spleen, thymus, thyroid, and bloodstream all filled with this thick viscous fluid. Pizza is delicious. So is ice cream. The day after can be a horror story.

Be aware that "non-dairy" products may also contain casein.

A list of label ingredients containing milk protein might surprise you. Some of the ingredients surprised me, and I thought that I knew almost everything there was to know about milk ingredients in food. Clearly, I did not.

These ingredients may contain milk protein - ammonium, butter,artificial butter, butter solids/fat, calcium, caramel color, caramel flavoring, casein, caseinate, ammonium caseinate, calcium caseinate, hydrolyzed casein, iron caseinate, magnesium caseinate, potassium caseinate, rennet casein,sodium caseinate, sodium caseinate solids, zinc caseinate, cheese, cream, curds, flavoring, high protein flour, lactate,lactic acid, lactalbumin, lactalbumin phosphate, lactoferrin, lactaglobulin, lactose, magnesium, margarine, milk, buttermilk, milk derivative, milk fat, milk protein, milk solids, skim milk, powdered milk, dried milk, dry milk solids, sour milk solids, hydrolyzed milk protein, natural flavoring, Opta (fat replacer),Simplesse (fat replacer), sour cream solids, whey, delactosed whey, demineralized whey, whey protein concentrate, whey powder, and yogurt.

Those "natural flavorings" will get you every time. When contacting manufacturers, you will usually be told that the"natural flavorings" are "proprietary. " That means, secret. The same individual will not know whether or not they are"dairy." Often times, neither will the food scientists, since natural flavorings are manufactured for food processors by third parties. In other words, avoid those foods with natural flavorings. These chemicals do not do the body any good.

Take responsiblity for your actions. If you do the wrong thing the night before, expect to face the consequences the morning after.

Robert Cohen
http://www.notmilk.com
i4crob@earthlink. net