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Thread: Whey causes cancer!

  1. #1

    Default Whey causes cancer!

    I got this from a female friend who blasted my lifestyle and use of whey. Any good links and opinions are appreciated.

    Say NO WAY! to WHEY!

    After fat and casein are removed from milk, dairy processors
    are left with whey protein. Whey is composed of bovine blood
    proteins. Serum albumen. Lactalbumen. Dead white blood
    cells. Hormonal residues including estrogen and

    The body's reaction to a foreign protein is to destroy that
    antigen-like invader with an antibody. For those individuals
    unfortunate enough to possess a genetic pre-disposition to
    such an event, the antibody then turns upon one's own cells.
    That is what is known as an auto-immune response.

    In the case of diabetes and Multiple Sclerosis (MS), the
    body's response to whey proteins is to attack the outer
    membrane protecting nerve cells, or the myelin sheath.

    It has long been established that early exposure to bovine
    proteins is a trigger for insulin dependent diabetes
    mellitus. Researchers have made that same milk consumption
    connection to MS. The July 30, 1992 issue of the New England
    Journal of Medicine first reported the diabetes autoimmune
    response milk connection:

    "Patients with insulin dependent diabetes mellitus produce
    antibodies to cow milk proteins that participate in the
    development of islet dysfunction... Taken as a whole, our
    findings suggest that an active response in patients with
    IDDM (to the bovine protein) is a feature of the auto-immune

    On December 14, 1996, The Lancet revealed:

    "Cow's milk proteins are unique in one respect: in
    industrialized countries they are the first foreign proteins
    entering the infant gut, since most formulations for babies
    are cow milk-based. The first pilot stage of our IDD
    prevention study found that oral exposure to dairy milk
    proteins in infancy resulted in both cellular and immune
    response...this suggests the possible importance of the gut
    immune system to the pathogenesis of IDD."


    The April 1, 2001 issue of the Journal of Immunology
    contained a study linking MS to milk consumption.

    Michael Dosch, M.D., and his team of researchers determined
    that multiple sclerosis and type I (juvenile) diabetes
    mellitus are far more closely linked than previously
    thought. Dosch attributes exposure to cow milk protein as a
    risk factor in the development of both diseases for people
    who are genetically susceptible. According to Dosch:

    "We found that immunologically, type I diabetes and multiple
    sclerosis are almost the same - in a test tube you can
    barely tell the two diseases apart. We found that the
    autoimmunity was not specific to the organ system affected
    by the disease. Previously it was thought that in MS
    autoimmunity would develop in the central nervous system,
    and in diabetes it would only be found in the pancreas. We
    found that both tissues are targeted in each disease."


    Multiple sclerosis affects approximately 300,000 Americans.
    Two-thirds of those diagnosed with MS are women. Most
    researchers believe that MS is an autoimmune disease. Auto
    means "self."


    It is interesting to note that Eskimos and Bantus (50
    million individuals living in East Africa) rarely get MS.
    Neither do those native North and South American Indian or
    Asian populations who consume no cow's milk or dairy


    The British medical journal Lancet reported that dairy-rich
    diets filled have been closely linked to the development of
    MS. (The Lancet 1974;2:1061)

    A study published in the journal Neuroepidemiology revealed
    an association between eating dairy foods and an increased
    prevalence of MS. (Neuroepidemiology 1992;11:304Â*12.)

    MS researcher, Luther Lindner, M.D., a pathologist at Texas
    A & M University College of Medicine, wrote:

    "It might be prudent to limit the intake of milk and milk

    Women are targeted by dairy industry scare tactics that
    offer misinformation regarding osteoporosis. Two-thirds of
    MS victims are women. As milk and cheese consumption
    increase along population lines, so too does an epidemic
    number of MS cases. The numbers add up. The clues add up.
    The science supports epidemiological studies. Got diabetes?
    Got MS? The milk connection has been established.

    Whey protein? Say no way!

  2. #2
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    It seems to me everytime I turn around there is always something else that comes about that causes cancer in some form or fashion.

  3. #3
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    I found this pretty goo article but am looking for more info. Anything is appreciated...

    Protein is the building block of life. Essential to a balanced diet and strong muscles, both serious athletes and serious life extensionists use protein to enhance their health and performance.

    Because so much evidence supports the benefits of whey as a fitness, strength and health enhancer, there should be every effort made to find the best. And it is whey protein that is increasingly coming to the public's attention as one of the most comprehensive forms of protein available.

    In fact, in many aspects, whey protein, which is often mixed into a delicious shake, is even superior to soy.

    Whey protein is a potent ally to the general immune system. The protein in whey has been shown to dramatically raise glutathione levels, which is an essential water-soluble antioxidant that protects cells and serves to neutralize toxins such as peroxides, heavy metals, carcinogens, and many others. In animal studies, whey protein concentrate consistently raised glutathione levels beyond those of any other protein studied, including soy (Bounous G. and Gold P., Clin. Invest. Med. 1991).

    In fact, glutathione is so necessary to a healthy immune system that it appears immunity itself can be modulated by glutathione levels (Rosanne K., Fidelus and Min Fu Tsan. Cellular Immunology, 1986). Sufferers of diseases such as AIDS, atherosclerosis, Alzheimer's and Parkinson's often exhibit reduced glutathione levels; however, a small pilot study of HIV-positive men who ate whey protein found dramatic increases in glutathione levels, with two out of the three men reaching an ideal weight (Bounous G., Baruchel S., Faiutz J., Gold P., Clin. Invest. Med. 1992).

    In its ability to enhance the immune system, whey protein also fights infections. Animals fed whey protein showed increased response from both the humoral and cellular immune systems to a variety of challenges, such as salmonella and streptococcus pneumonia (Bounous G., Konshavn P., Gold P. Clin. Invest. Med. 1988). Again, this effect was not seen with other proteins.

    Perhaps the most exciting potential of whey protein is its ability to fight cancer. In vitro research has shown that the growth of breast cancer cells is strongly inhibited when exposed to low concentrations of whey protein (Baruchel S. and Vaiu G., Anti Cancer Research 1996).

    Another recent clinical study showed a regression in some cancerous tumors when patients were administered 30 grams per day of whey protein powder (Kennedy R.S., Konok G.P., Bounous G., Baruchel S., Lee T.D., Anti Cancer Research 1995). Likewise, animals fed whey protein before being subjected to dimethylhydrazine (DMH), a strong cancer-causing agent, mounted a much more vigorous immune response than animals fed any other type of protein. More importantly, any resulting tumors were smaller and far fewer in number in the animals fed whey protein (Bounous G., Clin. Invest. Med. 1988).

    This study was confirmed by additional research showing that rats subjected to DMH and fed whey protein showed fewer tumors and a reduced pooled area of tumors. The researchers concluded that whey protein offered "considerable protection to the host," compared with other proteins, including soy (McIntosh G.H., et al. Journal of Nutrition 1995).

    It is interesting to note that the concentration of glutathione in tumor cells is often much higher than in surrounding normal cells, meaning that cancer cells will respond differently to nutrients and drugs that alter glutathione status. This discrepancy in glutathione status between normal cells and cancer cells also makes it harder to kill cancer cells with chemotherapy. Because the surrounding cells have lower levels of glutathione to begin with, anything that further suppresses glutathione puts normal healthy cells in danger long before cancer cells are affected.

    Instead, cancer patients need a compound that can target cancer cells and deplete only their glutathione. Whey protein appears to be just such a compound. When introduced in studies, cancer cells responded to whey protein by losing glutathione, while normal cells actually increased in glutathione and cellular growth (Baruchel S. and Vaiu G., Anti Cancer Research 1996). No other protein reported the same effect. Even the mechanism by which whey protein acts is not fully understood. It appears that whey protein interferes with the cancer cells' ability to regulate glutathione.

    Whey protein is effective because of its abnormally high biological value, which is a measure of the nitrogen retained for growth or maintenance, expressed as a percentage of the nitrogen absorbed (Renner E., 1983). Whey, with the highest biological value of any protein, is absorbed, utilized and retained in the body better than other proteins. This has caused athletes to make whey protein concentrate a best-seller. In fact, one recent pilot study found whey protein isolate corrected the immune suppression often seen in athletes suffering from over-training syndrome (C.M. Colker, D. Kalman, W.D. Brink, and L.G. Maharam. Med. Sci. in Sports in Exercise 1998)

    Amd proteins with a high biological value are more tissue-sparing, making whey protein concentrate a good choice for people suffering from wasting diseases such as AIDS, cancer, and/or aging-related muscle losses.

    In addition, some animal research suggests whey can prevent atherogenesis by preventing LDL cholesterol from oxidizing (M.Kajikawa et al. Biochemica et Biophysica Acta 1994). A complementary study found that whey may reduce LDL levels as well as triglycerides (Zhang X. and Beynen A.C. Brit. J. of Nutri. 1993). Whey also appears to have a direct in vitro effect on bone cell growth. It was found to stimulate protein synthesis, DNA content, and increased hydroxyproline contents of bone cells (Takada Y., Aoe S., Kumegawa M., Biochemical Research Communications 1996).

    Coupled with the observation that animals fed whey protein powder had stronger bones, researchers concluded, "These findings suggest that whey protein contains active components that can activate osteoblast cell proliferation and differentiation. Also these active components can probably permeate or be absorbed by the intestines. We propose the possibility that the active component in the whey protein plays an important role in bone formation by activating osteoblasts."

    Finally, whey is a highly complex protein that is made up of many sub-fractions, including beta-lactoglobulin, immuno-globulins, bovine serum albumin (BSA), lactoperoxidases, lysozyme, lactoferrin and others. Each of these subfractions has its own unique biological properties and benefits.

    Even a brief discussion of lactoferrin, for instance, illustrates the many positive effects of this one sub-fraction. Lactoferrin is found in tiny amounts in the human body, yet appears to be a first-line immune system defense. It binds to iron so strongly that it inhibits the growth of iron-dependent bacteria (Oram, J., Reiter, B. Biochem. Biophys. Acta, 1968), and can block the growth of many pathogenic bacteria and yeast (Bellamy W. et al., J. Appl. Bacteriol. 1992). Its antimicrobial action may even improve antibiotics (Ellison, R.T., Infect. and Immun. 1988).

    In the digestive tract, lactoferrin may help by stimulating intestinal cell growth (Hagiwara, T., et al., Biosci. Biotech. Biochem. 1995), and enhancing the growth of "good" intestinal microflora (Petschow, B., et al., Pediat. Res. 1991). A strong antioxidant, lactoferrin has positive immunomodulatory effects and scavenges free iron, which prevents uncontrolled iron-based free radical reactions (Eugine. P. et al., 1993) and protects certain cells from lipid peroxidation (Gutteridge et al., 1981).

    It would be wise to incorporate whey protein into a supplement program just to receive the benefits of lactoferrin. But when these positive influences are combined with whey protein's many other strengths, including helping the immune system and fighting cancer, it should become a valuable element of any program.

  4. #4


    The info in the first post is pseudoscience--ideologically driven superstitious nonsense.

  5. #5
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    <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by bigboy:
    1) After fat and casein are removed from milk, dairy processors are left with whey protein. Whey is composed of bovine blood proteins. Serum albumen. Lactalbumen.

    2) The body's reaction to a foreign protein is to destroy that antigen-like invader with an antibody. For those individuals unfortunate enough to possess a genetic pre-disposition to
    such an event,

    3) Women are targeted by dairy industry scare tactics that offer misinformation regarding osteoporosis. <HR></BLOCKQUOTE>

    I wish I could comment setence by sentence. 1)First its hard to take someones scientific credibility seriously who mispells albumin. They make it sound like blood is in the milk. Albumin is also a human blood protein. It is important to carryign calcium, maintaining osmotic balance, carrying iron etc.Albumin also binds fatty acids while stimulating pregastric lipases, which aids digestion in newborns. Albumin is not a bad thing.

    2) They make it sound like the body automatically forms an immune response to all foreign proteins - if so none of us could eat a hotdog, eat nuts (which have foreign proteins), etc. But as they write "for those unfortunate enough to have a genetic predisposition".... if someone has a immune reaction, or allergy to the milk protein (not the lactose) than they should avoid whey most certainly. And such a response is truly a genetic predisposition. And in newborns it is dangerous to give them just about anything other than mothers milk or special formula - newborns can easily die from the minute amount of botulism spores contained in honey for example. But for a more mature human with a more developed digestive tract, honey (as an example) is not life threatening.

    3) Milk is over rated for osteoporosis. It is not a good source of calcium and the high phosphorus content of milk can actually cause calcium to be leeched from our bones. Vegetables are a better source of calcium - that is why cows eat grass, and get plenty of calcium from it to take care of their own needs and put a little of the second hand calcium into their milk.

    I wonder why someone would write such a diatribe against whey? I wonder what the pay off is?

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