There is a great difference between digestibility and the effect of the
enzyme and the lactose/galactose/galactase on the eyes. That effect
really has nothing to do with digestibility, nor the other benefits or
drawbacks of factory farmed dairy over organic natural dairy.
To say that digestibility or the presence of an enzyme or helpful
bacteria have any effect on whether dairy products produce cataracts or
not, has not been researched at all. Indeed it is the lactose digesting
enzyme itself which is thought to be the cause of cataracts in some
people, because (I read) it is thought to somehow pass into the lens of
the eye. Therefore it is a great leap of faith to say digestibility and
otherwise healthfulness of the product equates to no cataract risk from
consumption.
I didn't put forth the idea to tweak anyones personal belief buttons re
dairy consumption, but to put before the group another possiblility of
cataract causation. Because anything can be worth trying, to slow or
stop a cataract and reverse it, rather than having to face surgery. As
in everything else posted re cataracts, catching one early is the best
hope of reversal, no matter what treatment is used.
Mike, if you think this has gone too far off topic, I'd be glad to take
it to the OT list. But to bring it back to CS----I have wondered if CS
use has something to do with why I am now able to (apparently--one more
eye exam should tell for sure) not only digest dairy, but have not had
any recurrence of the early stage cataract since the year of zero dairy
intake. In the past two years, I have been misting my eyes and taking
orally, CS daily. Given that not much else has changed, it seems likely
that CS is what is helping. But again, I'm conservative, and need the
results of one more eye exam to feel certain.
I have also been wondering, since many people have reported successful
use of CS/DMSO eye drops for cataract reversal, whether using such an
eyedrop a few times per week would have preventative effects for us
older folks who are entering the years when cataracts start to develop.
For anyone who is curious, my current dairy consumption is limited to a
very few items, and contains no regular cow milk, and none of the
cheeses or additive filled dairy products that are also full of
thickeners, etc. Organic (at least locally available brands) is no
guarantee there no seaweed thickeners and other nasty stuff in the
product. So I usually say real organic is just not available here.
sol
bbanever wrote:
sol,
One reason raw milk is so much easier to digest compared to
pasteurized milk is due to the presence of lactase, the enzyme that
breaks down milk sugar and which many humans are unable to produce.
The experts I have spoken with deny the presence of lactase in raw
milk; however, it is the friendly bacteria in raw milk that facilitate
the creation of lactase in the intestine where it is needed. That is
why lactose-intolerant people can drink raw milk without a problem.
Pasteurization kills these friendly bacteria.
Bob
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