The Allergy Cure of Raw Milk of the Farm Effect

December 26, 2016 – 9:35 am

Heating (pasteurization) and mixing (homogenization) forces milk casein and fats into configurations that make the proteins stackable into fibers (amyloids). These milk protein fibers form a natural repetition of the same amino acid on each of the stacked proteins. Beta-amyloid fibers with positively charged amino acids in a band along their edges are what kills nerve cells in Alzheimer’s disease.

Raw milk, contrarily, does not contain these fibers because it is not pasteurized and homogenized. Read about the “farm effect” in raw milk that creates an immunological shield in “The Cure for the Allergy Epidemic” http://mobile.nytimes.com/2013/11/10/opinion/sunday/a-cure-for-the-allergy-epidemic.html?ref=opinion&_r=1&&referer=

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