Re: Pasteurized Milk and its Link to Autism???????

[Guest guest]

I personally know many people who are doing fine on raw milk. I

belong to a co-op which gets organic meats and raw milk products.

This group is in NE Ohio. We do kefir (with an autistic son) and

have not had a reaction to it. It is not as difficult as it seems,

and the co-op gives grains to its members.

> Anyone have any experience with this? I have heard of several

people who

> thought they couldnt' tolerate milk and then they switched to raw

milk and

> did fine.

>

> http://www.mercola.com/2003/jul/2/pasteurized_milk.htm

> July 2003

> Pasteurized Milk and its Link to Autism, Part I

>

> [ Part I, Part II ] Next >>

>

> By Dr. ph Mercola

>

> I have treated many children with autism and developmental delays

over the

> past 10 years. Most have had excellent responses to the No-Grain

Diet that

> I advocate for adults.

>

> However, many treatment regimens for autism call for a gluten- and

> casein-free diet. Gluten is the major protein found in wheat and

casein is

> the protein in milk.

>

> Over the last six months I have come to realize that the major

reason why

> autistic children need to avoid milk is because it is pasteurized.

The

> pasteurization process turns casein into a very dangerous molecule

that can

> further precipitate the brain injury. If the children are fed real

raw milk

> this will not occur.

>

> I have recently started recommending this to my autistic patients

but have

> not received any feedback yet. However, I recently received an e-

mail from

> two independent researchers and parents of autistic children who

have been

> getting tremendous results with this approach.

>

> The approach involves fermenting raw milk with kefir grains. If you

are

> interested in fermenting the raw milk with kefir grains please read

this

> comprehensive article.

>

> The e-mail mentioned above follows:

>

> " Dr. Mercola,

>

> My colleague, Helen, and myself have been feeding our children

daily

> raw milk--either the raw cow's milk, or the raw goat's milk.

>

> In addition to raw milk, we also have been fermenting the raw milk

with

> kefir grains. The changes in our children are incredible!

>

> However, we cannot spark any interest among other parents with

autistic

> children, because they are deadly afraid of milk's theorized opioid

effect.

>

> In August 2002, we began to research opioids and their behavioral

effects.

> It is almost a tragedy that this fallacious theory as the

explanation for

> autism's symptoms had to be challenged by two mothers and not some

research

> scientist. If autism wasn't such a serious problem, the opioid

theory as

> provocateur of autism's symptoms is almost comical.

>

> How parents of autistic children were ever sold on the idea that

opioids

> caused those symptoms exposes the politics of research and the

rejection of

> logic.

>

> What should be embarrassing for medical scientists is that the one

thing

> that probably can explain some of the behaviors seen in autism is

> hyperammonia, and in all the literature ever written on autism,

there are

> only about three doctors who gave it the attention it deserved.

>

> If you have never tried the real kefir grains, then you are in for

a treat.

> Actually, the first time we tried them, we all experienced an

elevated

> temperature and cleansing, presumably due to real detoxification.

In any

> event, our families have greatly benefited from raw fermented milk

products.

>

> You will have to see for yourself. As mothers, we will always pursue

> optimal health and wellness for our families; but to also improve

and

> possibly recover the cognitive functioning of our autistic

children, that

> is our heart's desire.

>

> The pasteurization of milk has damaged the gift of life and health.

Even

> heating milk above 100 degrees to make yogurt causes protein cross-

linking

> where amino acids become fused together. Poor lysine really goes

through a

> beating!

>

> You will never heat milk again after studying heat treatments, nor

will you

> want pasteurized beer, pasteurized soy sauce, pasteurized fruit

juices or

> pasteurized eggs.

>

> The foundation for this paper is all on the 'autism-challenge;' a

list that

> was created for autism research. It is where all this unfolded--one

article

> at a time.

>

> Sincerely,

>

> Carlton and Helen Brauninger "

>

> Please stay tuned for their informative paper on the link between

> pasteurized milk and autism in the next issue.

>

> [ Part I, Part II ] Next >>

>

> http://www.mercola.com/2003/jul/5/pasteurized_milk.htm

>

> Heat-Killed Bacteria's Role in Inducing an Innate Immune Response

and its

> Possible Link to Autism

> By Carlton and Brauninger

>

> Introduction

>

> Autism, a childhood disorder whose behavioral symptoms usually

manifest

> within the first few months of life, has been recently linked to

> environmental etiology. This paper presents the hypothesis that

autism may

> be the result of a disease created by man due to the aberrant use of

> chemicals, drugs, vaccinations, environmental toxins and poor

nutrition.

>

> History and Today

>

> The first known cases of autism seem to have appeared around the

1940s in

> America. There were several programs of change occurring during

those

> years: the chlorination of water, the pasteurization of milk, and

newly

> established immunizations to protect the health of the public,

children and

> adults alike. (Marr and Malloy 1996)

>

> All three of the above-mentioned programs were initiated for public

safety

> in the control of bacterial and viral diseases. Thimerosal, found

in many

> vaccines, is an organomercurial antiseptic that is anti-fungal and

> bacteriostatic for many nonsporulating bacteria and is used as a

topical

> anti-infective or as a pharmaceutical preservative.

>

> Other methods employed today to eliminate or control bacterial

growth

> include low or high temperatures, chemicals, gases, microfiltration,

> bactofugation, sanitation and flavors. (Champagne et al 1994)

> Pasteurization is a process that stops fermentation in which the

medium is

> brought to up to temperature levels sufficient enough to cease

fermentation

> and kill bacteria. Vaccine programs also use this method of heat-

killing

> bacteria and viruses to induce an immune response or tolerance to

disease

> without infecting the subject.

>

> It is commonly known that raw milk will sour, but pasteurized milk

will

> putrefy. The idea that putrefaction of the stools causes disease

(i.e.

> intestinal autointoxication) originated with physicians in ancient

Egypt

> (Chen and Chen 1989). The toxic process, however, was reversed by

the

> consumption of lactic acid-producing bacteria that changed the

colonic

> microflora and prevented proteolysis (Chen and Chen 1989).

>

> Autointoxication is an ancient theory based on the belief that

intestinal

> waste products can poison the body and are a major contributor to

many, if

> not all, diseases (Ernst 1997). By ancient tradition, lactic acid

bacteria

> (LAB) are involved in the production of fermented foods. German

scientists

> found that foods rich in LAB constitute one quarter of the German

diet and

> are characterized by a safe history, certain beneficial health

effects, and

> an extended shelf life when compared with raw materials (Hammes and

> Tichaczek 1994).

>

> Microflora--'Early Life Studies'

>

> In Finland, a double blind study revealed that when pregnant and

lactating

> mothers and their babies were administered LAB, the immunoprotective

> potential of the mother's breast milk was increased (Rautava et al

2002).

> The study found

> that the amount of anti-inflammatory transforming growth factor

beta2

> (TGF-beta2) in the milk of mothers receiving LAB as compared to

mothers

> receiving a placebo was significantly higher (Rautava et al 2002).

Rautava

> documented that breast-fed babies, unlike bottle-fed babies, have a

> microbic intestinal flora characterized by a marked predominance of

> bifidobacteria and LAB (Coppa 2002).

>

> A breast-fed, full-term baby has a preferred intestinal microbiota

in which

> bifidobacteria predominate over potentially harmful bacteria,

whereas, in

> formula-fed babies, coliforms, enterococci, and bacteroides

predominate

> (Dai and 1999). It is unlikely, however, that a lower

ability to

> ferment carbohydrates is a major cause of increased risk of

diarrhea in

> formula-fed babies, but individual short chain fatty acid (SCFA)

production

> may be important (Parrett and 1997).

>

> In essence, the formula-fed baby develops a much different

microflora than

> that of a healthy, full-term, breast-fed baby.

>

> Autism & Ammonia--'Behavioral Symptoms'

>

> In 1989 Drukker documented the first case of a patient with

autistic-like

> symptoms found to also have abnormal blood ammonia. Drukker

reported that

> the subject had symptoms of dementia, amnesia, and cognitive

disorders and

> reportedly 'misdiagnosed' as autistic.

>

> Later in 2002, Cohen found that by an approximate one-third

reduction of

> GABA and ammonia levels for an autistic patient, there was

noticeable

> improvement of verbal/language skills and a reduction of

repetitious,

> ritualistic, self-stimulatory behavior (stimming).

>

> LAB, lactitol, and lactulose have all been clinically shown to

reduce blood

> ammonia (Loguercio et al 1987, Vince and Burridge 1980). Ammonia is

> produced by intestinal-bacteria (Vince and Burridge 1980). The

largest

> amount of ammonia is generated by gram-negative anaerobes,

clostridia,

> enterobacteria, and Bacillus spp (Vince and Burridge 1980).

>

> Gram-positive non-sporing anaerobes, streptococci, and micrococci

formed

> modest amounts of ammonia while lactobacilli and yeast formed very

little

> ammonia; therefore ammonia may be predominantly formed from

bacterial cells

> in the colon (Vince and Burridge 1980).

>

> Gluten & Casein

>

> Laboratory studies have provided evidence that casein, gliadins, and

> glutenins are hydrolyzed or degraded by fermentation with LAB,

providing

> better digestibility and cereal tolerance. Dietary lipids influence

the

> gastrointestinal microbiota and, specifically, the population of

LAB (Bomba

> et al 2002).

>

> The favorable protein utilization and body mass increment on

fermented milk

> diets are attributed to a better digestibility of proteins in these

> products (Vass et al 1984, Chebbi et al 1977). A great deal may

depend upon

> the dough acidification or quality of specific LAB species, live or

> heat-killed during processing, whether bleached or unbleached flour

is

> used, pasteurized or raw milk in the processing of consumer goods.

>

> Several autism studies have hypothesized that the behavioral

symptoms in

> autism may occur due to opiate-like activity. Opiates are sleep-

inducing

> drugs, and opioids are naturally occurring peptides with similar

effects.

> An example would be that of warm milk, which induces sleep through a

> natural release of peptides into the system.

>

> In autism, there are characteristic symptoms of sleeping disorders.

In

> fact, a review of the literature on the behavioral effects of

opioid-like

> peptides failed to include any of the common characteristic symptoms

> described in autism. Children with autism have been documented to

have

> increased urinary peptides (Whiteley and Shattock in 2002). These

peptides

> are broken down either by host bacteria or natural fermentation.

These

> specific peptides were derived from dietary sources, in particular

foods

> containing gluten and casein that are known to produce opiate-like

affects

> (Whiteley and Shattock 2002).

>

> Studies preformed on the effects of beta-casomorphin-7 indicate they

> activate a histamine release in vitro in the presence of copper (II)

> (Lodyga-Chruscinska et al 2000). Skin tests with opioid peptides

naturally

> occurring in cow's milk (such as beta-casomorphin-7 and alpha-

casein)

> showed wheal and flare reactions similar to histamine and codeine

that were

> observed in all children (Kurek et al 1995, Kurek et al 1992).

>

> Beta-casomorphin-7 and alpha-casein are noncytotoxic histamine

releasers in

> humans (Kurek et al 1992, 1995). The bioactivities of peptides

encrypted in

> major milk proteins are latent until released and activated by

enzymatic

> proteolysis, e.g. during gastrointestinal digestion or food

processing

> (Meisel H, Bockelmann

> 1999).

>

> The proteolytic system of LAB can contribute to the liberation of

bioactive

> peptides (Meisel H, Bockelmann 1999). LAB were shown to liberate

> oligopeptides from beta- and alpha-caseins that contain amino acid

> sequences present in casomorphins, casokinines, and immunopeptides

(Meisel

> H, Bockelmann 1999). The further degradation of these peptides by

> endopeptidases and exopeptidases of LAB could lead to the

liberation of

> bioactive peptides in fermented milk products (Meisel H, Bockelmann

1999).

>

> Autism Microflora

>

> According to recent laboratory findings by Finegold in 2002, some

cases of

> late onset (regressive) autism may involve abnormal flora. The

fecal flora

> of children with regressive autism showed much higher clostridial

counts

> than that of control children, not unlike those studies done on

breast-fed

> and infant formula-fed babies (Finegold et al 2002). Finegold found

a total

> absence of non-sporulating bacteria in the autistic children; in

effect,

> thimerosal, by definition, targets such strains.

>

> The more popular among diet choices recommended for autistic

children is

> the casein-free and gluten-free diet. While an elimination diet may

avoid

> the offending proteins, it also removes all dietary sources of LAB.

> Elimination diets (just as in infant formulas replacing mother's

milk) have

> inherent gaps that create a need for supplementation of vitamins,

minerals

> and amino acids; but it is also the absence of LAB that makes these

diets

> problematic.

>

> In 1983, Siegenthaler suggested that under certain conditions

cultured

> milk, rather than fluid milk, can be used for infant formula and

child

> nutrition as well as for school milk programs. Inappropriate

handling of

> pasteurized milk is often responsible for a high bacterial count and

> organoleptic defects (Siegenthaler 1983).

>

> The advantage of LAB fermented milk is the low pH created by the

high

> lactic acid content that detrimentally affects food spoilage and

pathogenic

> organisms in milk (Siegenthaler 1983) resulting in a longer shelf

life of

> the fermented product at ambient temperatures (Siegenthaler 1983).

> Fermented milk products contain the enzyme lactase that facilitates

> digestion of residual lactose even after ingestion (Siegenthaler

1983).

>

> Proinflammatory Cytokines

>

> In 2001, Jyonouchi tested innate and adaptive immune responses in

children

> with developmental regression and autism spectrum disorders. She

found that

> children with autism produced higher levels of proinflammatory and

> counter-regulatory cytokines without stimuli than controls. Her

results

> indicate excessive innate immune responses in a number of autistic

children

> that may be most evident in TNF-alpha production. A fermented-milk,

kefir,

> contains a substance that enhances IFN-beta secretion, the active

substance

> that was identified to be sphingomyelin (Osada et al 1993-94).

>

> The gastrointestinal system is continually subjected to foreign

antigenic

> stimuli from food and microbes (Schley and Field 2002). Intestinal

> epithelial cells respond to lipopolysaccharides from gram-negative

bacteria

> (Vidal et al 2002) and observations suggest that gram-positive

organisms

> from lactic acid bacteria temper this reaction and prevent an

exaggerated

> inflammatory response (Vidal et al 2002).

>

> Summary

>

> Sixty-plus years have passed, and autism still remains a mystery.

>

> Through the efforts made by modern technology to control bacteria

and

> disease, the destruction of non-pathogenic bacteria has disabled our

> ability to battle disease.

>

> The attempt to artificially replace mother's milk has created a

flawed and

> harmful bacterial ecosystem in our offspring. Many rural societies

provide

> a diet that contains sufficient quantities of non-pathogenic

bacteria.

> Dietary proteins are broken down through a process of fermentation

with

> non-pathogenic bacteria.

>

> A feasible solution would be to ferment foods as has been practiced

for

> many centuries rather than elimination of casein and gluten.

Scientific

> studies have found that the use of antibiotics were futile in the

attempt

> to control harmful fecal bacteria; however, non-pathogenic bacteria

has

> been clinically shown to be effective in studies done on other

diseases

> with far worse conditions.

>

> Autism is a behavioral disorder defined by characteristic symptoms

that we

> must compare with other diseases or conditions to lead us to a

stronger

> association. Heat-killed bacteria induce an innate immune response;

> however, only live bacteria can repair mucosal barriers to temper

immune

> responses.

>

> Carlton is an independent researcher and mother of an

autistic son.

> Brauninger is an independent researcher and mother of five.

Two are

> autistic.

>

> LINKS

> Why You Don't Want to Drink Pasteurized Milk

>

> More Reasons Why You Don't Want to Drink Pasteurized Milk

>

> The material in this post is distributed without profit to those

who have

> expressed a prior interest in receiving the included

> information for research and educational purposes. For more

information go

> to: http://www4.law.cornell.edu/uscode/17/107.html

> http://oregon.uoregon.edu/~csundt/documents.htm If you wish to

use

> copyrighted material from this email for purposes that go

beyond 'fair

> use', you must obtain permission

> from the copyright owner.

> --------------------------------------------------------

> Sheri Nakken, R.N., MA, Classical Homeopath

> http://www.nccn.net/~wwithin/vaccine.htm

[Guest guest]

NE Ohio....ok, you've got my attention! The closest source I can

come up with is 1 1/2 hours away in Amish country. (I'm just west

of Cleveland up near Lake Erie). We don't have anyone suffering

from Autism, but, would love to do keifer with raw milk. If you

don't mind me asking, were is the co-op you belong to? If you want,

you can email me off list .

Thanks!

>

> I personally know many people who are doing fine on raw milk. I

> belong to a co-op which gets organic meats and raw milk products.

> This group is in NE Ohio. We do kefir (with an autistic son) and

> have not had a reaction to it. It is not as difficult as it

seems,

> and the co-op gives grains to its members.

>

>

>

[Guest guest]

Oh, and as far as getting raw milk, I do think there are people who

live deeper into Cleveland that take turns coming down to Copley to

pick up orders for others up there. To be part of the co-op you

agree to drive to Apple Creek in a rotation cycle to pick up

everyone's order plus belong to Weston Price Foundation OR give $40

donation to leader who will give it to Weston Price Foundation. The

first meeting of our co-op, which has greater than 50 members, is in

January down here in Fairlawn/Copley/Montrose area.

My brother and his family live in Lakewood.

> >

> > I personally know many people who are doing fine on raw milk. I

> > belong to a co-op which gets organic meats and raw milk

products.

> > This group is in NE Ohio. We do kefir (with an autistic son)

and

> > have not had a reaction to it. It is not as difficult as it

> seems,

> > and the co-op gives grains to its members.

> >

> >

> >