Re: Whey is 75% Lactose

[Guest guest]

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

Hi Will,

 

i take whey about twice a day. i would take it more but I don't have the time,

nor do i want to replace certain meals or snacks that i enjoy.

 

My question is how many doses a day would you say constitutes heavy use?   I

feel great, and have no health problems nor any issues with the adverse effects

you mentioned, but i would like to be sure just the same. I will do some

research on this, but could you provide some sources? Thanks...

 

Also, just curious, being a decendant of English royalty, have you ever had any

issues with the Gout?

 

Thanks again,

 

Nerio

 

 

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

 

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

Wil, that is interesting. doug

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

 

Whey has virtually no natural lactose, as the lactose in any milk is held

in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

It sure is, eh Doug.

Here is another account like mine from New Zealand.

Whey - Health or Hype?

By Denie Hiestand (author of Electrical Nutrition)

Whey protein has become somewhat of a cult food among those who desire health

and fitness.

Its use has particularly grown in the Fitness clubs and body building

fraternity. Also, whey protein is found in most Health Food shops and

supermarkets, if not alone, then as an additive in various brandsof protein

powders and health enhancers.

Its widespread use has come about due to an effective and prolonged marketing

campaign

undertaken by the major food conglomerates distoling its many benefits.

Obviously there are a great many of us who have been convinced of the message

contained in this marketing campaign which has taken a little known product of a

few years ago, to become a major player in the health food and supplement

industry. Not only that, but it is now almost mainstream by its inclusion in

many of the snack bars and power bars found at most gas stations, sports

resorts, healthclubs and school canteens.

Before we explore the promoted health benefits of whey, lets look at where whey

comes from and what it really is, so that we can all be more informed and be

able to make our own decisions basedon reality rather than a marketing campaign.

Whey – where does it come from and what is it?

Lets go back to the dawn of all mammals on earth. All mammals which include the

animal

kingdom of which our human bodies belong to, have since time began given birth

to rather helpless babies. Helpless in the sense that we (and they) were unable

to forage, gather or hunt for our food. Yet at birth and in the ensuring months

thereafter we (and they) had the greatest requirement for nourishment than at

any other time in our lives. Nature in all her incredible wisdom had to figure

out how to supply this tremendous burst of ultra powerful, easily accessible

life-giving wonder food to all thehelpless (but cute) little babes.

Since all nutrition required for life is delivered to our cells via the blood,

all nature had to do was to make the mothers blood available to the young.

Before birth we lived off the nourishment contained in our mothers blood via our

connection to the placenta and hence to our mothers blood supply, and after

birth via the mammary glands (these glands are called “udders†on cows and

most

other animals and breasts on humans) in the form of milk. Nature obviously

figured that this was also the best source of food after birth as milk is in

essence blood without the red corpuscles in it. After birth we had our

ownworking red corpuscles (they deliver oxygen from our lungs to our cells) so

we did not need our

mothers.

Accepting that milk is nature’s wonder-food and also that all baby animals can

live and indeed thrive on all other animal’s milk, one can only be in awe of

natures perfection. This perfection goes even further when we realize that from

the time of conception on, the only “food†we actually use or need is

protein.

Protein is the only thing that builds our bodies. That is why when we were still

in our mother’s tummy and immediately after birth, when the greatest demand

for

nourishment in our lives was required, the only food nature supplied was

protein. Nature knew protein was required for every cell to develop, grow strong

and be healthy. This protein was supplied in the form of straight blood before

birth and milk after birth. That is why we ended up with mammary glands

(breasts) in veryconvenient places on our bodies.

However, nature has another magic trick to help our newborn in the first

seventy-two hours of life, and that is called colostrum. (More on colostrum in a

later chapter). Colostrum is sometimes called foremilk, and is the most highly

concentrated form of protein containing the most life force we can have in our

entire life. It kick-starts all life processes and gives us more energy than any

other food. Naturedid not get it wrong. After the first seventy-two hours the

mothers colostrum turns to milk as we know it.

Milk contains all the growth components that are required to fully nourish us

after colostrum’s kick-start. Milk is made up of all the protein components

that

are contained in blood, all the minerals and essential amino and fatty acids, in

fact, the complete food. As babies we can be fully nourished and thrive on milk

alone for many years. Once again, nature did not get it wrong, we have survived

many millions of years feeding ourselves natural foods without the degenerative

diseases we are inflicted with today.

The composition of milk is made up of different protein complexes, some are used

in the

digestive process, others are carrier proteins and some are bonding proteins

that bond the amino acids and essential fats to themselves as a delivery system

to the cells. Still others have what is called the transfer factor that allows

the energy or frequency of the components to become our life force. It is the

whole electrical matrix; the complete bonded harmonious WHOLE that allows the

energy transfer that becomes us.

Conventional nutrition does not look at or understand this electrical reality

(read Electrical

Nutrition for a greater understanding of the electrical interface of food). It

is the whole that nature perfected over millions of years, that is food, and as

quantum physics proves, when you dissect the whole, you do not have two or three

bits of the whole, but rather you have components that interface and react

totally differently with everything. As an example, if you dissected water

(H2O), you do not have three pieces of water, you have two bits that blow up

very easily (hydrogen) and one bit that supports combustion…burning (oxygen),

two things that water does not do to well.

So what has all this got to do with whey? You ask. O.K. lets proceed. Lets take

some nice whole milk and add some extra enzymes and starter bacteria and leave

at room temperature overnight. The next day we would find that the milk has

somewhat coagulated (congealed), that is, some of the protein had fermented and

thickened. The congealed part is called “curd†and the watery part that had

not

thickened is called “wheyâ€. If we then gathered up it all and squeezed it,

the

whey would run out and the curd would be left in a semi-soft block which if

left, would slowly carry on fermenting into cheese. Yes this is how cheese,

yogurt, kefir etc, is made. It is a natural lactose fermentation process, the

same aswhat happens in our digestive tract. However, in our digestive tract the

part that could not be fermented,

the whey, would pass out our bowels and bladder as a waste product.

You see “whey†is the component of all milk that comprises the delivery

system

of the whole to the body. BUT it is not part of the fermentable protein, even

though it is a protein in itself. It is a waste product in cheese making and

also a waste product in our fermentation process called digestion. When we drink

milk, which is up to 90% water, the whey and water help maintain softness to out

bowel motions, that is why babies have such an easy time going (bowel motions)

when fed breast or raw milk.

The whey also helps carry some excess toxins that bond to its protein wall out

through our kidneys as we pass urine. Happy bowels and happy healthy kidneys,

but only if we drink raw unpasturized milk. It is the whole electrical matrix of

milk that the body needs to be able to correctly carry out these functions.

As cheese is only made from the 8 to 10% of fermentable protein in the milk,

there must be

millions of gallons of whey the cheese plant has to dispose of. This brings us

to the question of what happens to all the millions of gallons of whey left

over? In the old days the farmers who had mixed farms, that is, some cows, some

hogs and other animals, the whey was returned to the farm and fed back to the

hogs etc. However, the farmers soon realized the if the whey was fed to any

animal, even young hogs, they did not “doâ€, that is, they got sickly, and if

you

force fed them too much whey they soon died. In fact if you fed whey to any

calf, lamb, piglet or any other animal, including a human, they would all get

sickly and die. As farmers we have known this for eighty or more years. Whey is

a nonfermenting protein that is toxic when taken in large doses. If it cannot

ferment in the cheese making process then it will never ferment in our stomach

during the short time digestion takes place. Iremember years ago how the farm

dogs would look at me in disgust when I tried to feed them whey.

The farm cats and dogs will never drink whey, yet they will devour milk, cream

and butter and never get

sick, in fact they will thrive.

Soon the farmers did not want to take the whey back from the cheese factories

(farm boys

maybe “farm boysâ€, but they are not stupid) so the factories had to find

other

ways of disposal. Some factories just run the whey into the nearest river, that

worked until all the fish started to die and that practice became illegal (if

you drive around rural New Zealand, you will still see many old disused cheese

factories and every one of them will be adjacent to a river – they were built

there especially for whey disposal reasons). Next the factories spent millions

of dollars and piped the whey out to the farms and used it as irrigation and

fertilizer. That worked for some time too, until too much whey in the

soiloverwhelmed the soil bacteria and they died and the soil turned sour, so

instead of growing more grass,

less grew. Not good economics there. As the cheese factories grew in size along

with increased milk throughput, whey became a very expensive and hard to

dispose of toxic waste product. What to do….what to do indeed.

Cut to a board meeting of a large cheese company. The directors are all sitting

around the board table listening to a report from the plant manager giving the

latest update on the cost of piping the whey to another three thousand acres of

land to lower the gallons per acre of whey application. The board members are

shocked at the proposed costs and adiscussion takes place to find a less costly

disposal option. It is decided to commission a report from

the food technologist to ascertain if there were any other avenues to reduce the

cost of disposal, or ifany product could be extracted from the liquid whey.

The backroom boys (and girls-we must be politically correct) with their white

coats and

impressive education went to work.Cut to wife of white coated, impressively

educated backroom boy.

Wife, with cute baby nuzzled against her breast happily sleeping in sling, walks

down isle of

local supermarket, spots new product on shelves. Soy Milk-Health drink, said the

label, hmmmm, saidMum to herself, I wonder how you get milk from a bean?

Wife, not necessarily with impressive education but blessed with uncommon common

sense,

decides to purchase said “health soy milk†to show husband how the soy

industry

took a toxic waste protein product from the soy sauce extraction plant called

soy protein isolate, and turned it into a so called health drink. You see, wife

knew a thing or two about the soy industry, because before she married, she

worked for the soy processing company and knew that soy protein isolate was so

toxic, it was never able to be classified as a food. However, she knew that if

you greased enough palms youcould sell anything to the health food fanatics and

blind eyes in the FDA, would be forever blind.

Cut to husband coming home from work, with heavy heart and the weight of the

world on his shoulders, as the reporting time to the board is coming closer. As

yet his team has not come up with away to take something nobody wants, liquid

whey, and turn it into something that can be disposed of.

Darn, even if the company could give it away, it would be better off financially

than now, he thought.

Wife arrives home and shows depressed husband the carton of “soy health

drinkâ€.

The lightening strikes, the thunder claps and his brain spins and he dances for

joy as he sees the answer. He hugs wife and rushes to his computer and spends

the hours to dawn writing up theproposal.

Cut to next board meeting.

THE PROPOSAL

…. instead of building more pipe lines to take the whey to irrigate more and

more acres, all we need to do is to take the pipe line money and build a milk

powder drying plant adjacent to the cheese plant. We can pump the whey straight

from the cheese presses to the drying plant and evaporate outthe water with high

temperature milk powder drying technology that was developed in New Zealand.

We run a add campaign along the lines of the soy industry model and we market to

the health food industry. We will not have to pay off any health departments or

the FDA as whey is a milk product and it will be covered under the “GRASâ€

(Generally Regarded As Safe) status, something the soy industry didnot, and has

not got with soy protein isolate.

Also, we can price whey powder way under New Zealand’s high quality whole milk

powder and many food manufactures, from ice cream to bread makers, from cookies

to chocolate makers, in fact every part of the food industry will substitute

some of the much higher priced whole milk powder withthe lower priced whey

powder….

And so it came to pass, the American cheese companies built huge milk powder

drying plants and pumped all their waste liquid whey through them and sold the

whey powder (a toxic waste product) very cheaply to the food manufacturing

industry in direct competition to the high quality New Zealand whole milk powder

(a real food) and created a very successful marketing campaign and sold whey

powder to the health food industry at a very healthy profit. The most startling

thing about this whole amazing true story, is that the American cheese companies

did this with New Zealand’s technology and undercut the price of a wonderful

wholesome food with a waste product and nobody in the cities whobought into the

marketing campaign and purchased the whey product knew the difference. Oh well,

that’s America I suppose.

Hopefully you will now be better informed as to whether “WHEY†is health or

hype.

I hope you are seeing things from a different perspective.

Denie is a personal friend and one of my Instructors. Denie was, back in the

70's, one of the top ten dairy farmers in New Zealand and recognized

internationally for his herd and milk quality.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: douglas richey <dglsrichey@...>

candidiasis

Sent: Fri, July 16, 2010 5:40:21 PM

Subject: Re: Whey is 75% Lactose

Wil, that is interesting. doug

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

I do not feel inclined to do any more research on whey as my first hand

experience and Denie is enough for me. I have seen the damaging effects in my

clinic though, Infertility, prostate issues, and malnourishment issues to name a

few.

I do not recommend the ingestion of whey at all, as it is an industrial waste

product, sorry.

My Royalty left some 6 generations ago, I come from the farm. But gout I know

what that is, my dad suffered from gout and most of the old people in my past. A

disease of fear. As the body is continually releasing adrenaline and effecting

the digestion and causes the body to be acid the kidneys do no release the uric

acid out and the uric acid can build up in the joints like in the feet or other

joints.

Gout is a uric acid build up in the body. It stems from a kidney issue as the

kidney usually expels uric acid out into the urine. There are a few other

scenarios but it is rooted in the diet, emotional stress and toxins.

To know any more for your case I can not say as I do not know you. I will give

you a testimony from a client and her 82 year old father;

In May of 2008 I listened to an FCUSA conference call on an interview with Wil

Spencer VMSP, Naturopath. After 30 years of following the alternative path of

health food and wholistic health care, I always knew there was still something

missing to the overall puzzle. Listening to Wil, I was struck with, ―this is

the

missing piece! or at least a significant piece of the puzzle. I made the dietary

and supplemental changes he suggested and had a Re-Set session. After the Re-Set

I had a sense of being at ease like never before. My inner tension was relieved

and I have not been nearly as emotionally over sensitive, as I was in my whole

adult life, since having that session. Within 2 months I lost 18 pounds, had

increased energy and much better sleep. My cravings for sweets are gone! I am

changed.

My father also changed his eating patterns and began a more intensive supplement

program than I was on. He was 82 years old, an insulin dependent diabetic with

neuropathy and was steroid dependent after years of battling gout and rheumatoid

arthritis. Dad lived with constant pain from 4 disintegrated discs in his lower

back which prevented him from walking and required his use of a wheelchair. In 6

weeks Dad was completely off of insulin as well as his other diabetes

medication. In 3 months he lost 40 pounds, his doctor took him off all other

medication and his back pain was reduced to mild discomfort. His gout attacks

virtually stopped and he was not suffering daily as he had been. Any improvement

would have been a welcome blessing but Dad‘s results from the simple changes

Wil

suggested have been life altering.

DW, Bethlehem, PA

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: Nerio DeLeon <nerio@...>

candidiasis

Sent: Fri, July 16, 2010 3:33:48 PM

Subject: Re: Whey is 75% Lactose

Hi Will,

i take whey about twice a day. i would take it more but I don't have the time,

nor do i want to replace certain meals or snacks that i enjoy.

My question is how many doses a day would you say constitutes heavy use? I

feel great, and have no health problems nor any issues with the adverse effects

you mentioned, but i would like to be sure just the same. I will do some

research on this, but could you provide some sources? Thanks...

Also, just curious, being a decendant of English royalty, have you ever had any

issues with the Gout?

Thanks again,

Nerio

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

I am taking it because Duncan said it was an excellent glutathione precursor.

Unfortunately today I don't feel good on it and tonight I think it made me crave

carbs as i took a big plunge. Normally I am in good control and they are not in

the picture. I will go off whey for 5 days and try it again and see if it makes

me feel miserable and makes me crave carbs. If so I will consider Protandim and

I will welcome comments from anyone taking it in our group. Will, I will not

argue on your theory and you may know something I do not know about Bible times,

however I think whole grains are very healthy for someone with a healthy

digestive system. Doug

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

Thanks Wil,

 

i will do more research on the whey issue.

 

Your statement on the gout was interesting, i thought it was just from poor

diet, build up of uric acid and other toxins. i never knew emotional stress

played a part in this. i no longer have attacks, but i thgought that was due to

diet and lifestyle modification, never realized the adrenaline release was also

a factor. i have learned to control the emotional stress too, so perhaps for me

that was a primary trigger. i write that because i sometimes deviate from diet,

and my lifestyle gets a little crazy, but the emotional stress component is

under control.

 

thanks for the insight.

 

nerio

 

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.

[Guest guest]

Hi wil,

 

nice story, but it still does not explain why the the large numbers of health

concious people that take it, have no health issues with whey, and are for the

most part pretty healthy. i personally do not know anyone who takes it, that is

unhealthy by any means.

 

i think it may have something to do with the qualityof the whey, and how it's

processed.

 

I still need to do more research on this, what was writen below would not

convince me to stop taking it. Especially, with the results I have seen with

myself, and people aroound me.

 

Nerio

 

From: Wil Spencer <wilspencer@...>

Subject: Re: Whey is 75% Lactose

candidiasis

Date: Friday, July 16, 2010, 12:35 PM

Whey has virtually no natural lactose, as the lactose in any milk is held in the

fat which is separated out in the cheese making process.

Whey is an industrial waste product from the cheese making industry.

In the 1980's I worked in the dairy industry in several capacities. From the

actual milking of the cows to hauling milk to the cheese plant and hauling whey

out of the cheese plant to disposal outlets like using it in calf milk

re-placer.

The cheese plant that I hauled the milk to, in northern Wisconsin, first dumped

the whey out in the fields until the soil became so toxic that the corn and

beans would not even grow. Then the cheese plant built several large pig barns

and fed the whey to the pigs.

That only lasted a couple of years till the health of the pig diminished. The

mama pigs became sterile for the most part and the little pigs would not grow

right anymore, so that whole idea stopped. Then by the time I was involved with

hauling milk they had the idea of putting it in calf milk re-placer to feed to

the calves. As the health of the calves began to diminish the industry began to

lower the amount of whey in the milk re-placer so the calves would not have the

same effect as the pigs.

In the early part of the 90's the cheese industry did the same thing as the soy

industry, from the 1970's, with the induction of whey as a human food

supplement. This little deal with the FDA went on in secret just like the

million dollar deal that the soy industry made for them.

Now we have study after study, sponsored by the industrialists to justify the

use of whey as a food supplement. Now the sale of whey to humans is a huge

profit to the cheese industry, just as the soy industry has profited over the

last 40 years.

My old friend Dr Steffy Professor of Anthropology at Queens U. has told

me a hundred times, " The science of today is merely an advanced marketing tool

for industry " .

And here in the cheese industry, we can hear the words of my friend, ,

ringing, just like in the soy industry, peddling its industrial waste as a food

supplement to increase its' profits.

Whey is a known neurotoxin causing things like dysbiosis and all manner of

digestion issues, liver and kidney issues, stopping some enzyme production and

causing malnutrition, to name just a few of the adverse effects. I have seen so

many lives damaged by the heavy use of whey it makes my eyes leak just thinking

about it.

Look at history, the poor people of old would have the curds and whey while the

elite ate the cheese. This is a personal story from my past experiences and my

family history from old Europe, as my family descended from English royalty,

Princess was a Spencer as I am. The Royalty or Nobility consumed the best

and the poor class ate the rest.

Wil Spencer VMSP, Naturopath, author, researcher

________________________________

From: MMGM <medmidas@...>

candidiasis

Sent: Fri, July 16, 2010 3:53:24 AM

Subject: Whey is 75% Lactose

http://www.nowhey.com/

Does it say Whey is 75% Lactose.

Milk sugar is not OK for candida.