Health News
Natural Hormones in Cow's Milk from Industrial Dairies Linked to Cancers PDF Print E-mail
Written by Dee McCaffrey, CDC   
Thursday, May 12, 2016

cowsThe evidence that milk from conventionally raised cows wreaks havoc on our health keeps mounting.  We already know that rbST, a synthetic growth hormone that is injected into conventionally raised cows to increase their milk production, has been associated with an increased risk of breast, colon, prostate, and lung cancers in humans.

Now a study out of Harvard University shows that a naturally occurring hormone, called estrone sulfate, in milk from cows raised in factory farms is also causing cancers, particularly hormone-dependent cancers of the testes, prostate, and breast.

Dr. Ganmaa Davaasambuu, Ph.D., the lead author of the study, is quoted as saying in the Harvard University Gazette "The milk we drink today is quite unlike the milk our ancestors were drinking. The milk we drink today may not be nature's perfect food."  She and her Harvard colleagues compared raw milk from her native Mongolia to pasteurized milk produced from large scale feeding operations in the U.S. and other countries.

The milk our ancestors drank is more like the raw milk from traditional herding societies like Mongolia, where the cows are only milked for human consumption during certain times of a cow's pregnancy or after the cow has given birth.

The concentration of estrone sulfate in the milk is low during the first four months of a cow's pregnancy, but rises significantly in the later months of pregnancy, and then drops again after giving birth and while lactating.  For this reason, cows in traditional herding societies only milk their cows after they have given birth, for about five months out of a year.

The pasteurized milk that most people drink today is taken from cows raised in modern dairy farms where they are milked about 300 days a year.  For much of that time, the cows are pregnant.  The later in pregnancy a cow is, the higher the concentration of estrone sulfate in her milk, as well as much higher levels of other hormones.

Ganmaa and her Harvard colleagues conducted two pilot studies. One compared levels of hormones and growth factors in American milk (whole, whole organic, skim milk, and UHT - ultra-high temperature - milk) to raw milk from non-pregnant lactating cows in Mongolia. Much to their chagrin pasteurized milk contained roughly 33% more estrone sulfate than raw milk.

They also conducted another study that looked at third-graders in Mongolia. After a month, the hormone levels jumped among the children fed commercial U.S. milk.

Earlier studies conducted by others have also shown that eating dairy heightens the risk of some cancers.  One study compared diet and cancer rates in 42 countries. It showed that milk and cheese consumption are strongly correlated to the incidence of testicular cancer among men ages 20 to 39. Rates were highest in places like Switzerland and Denmark, where cheese is a national food, and lowest in Algeria and other countries where dairy is not so widely consumed.1

Ganmaa is quoted as saying: "Cancer rates linked to dairy can change quickly. In the past 50 years in Japan, rising rates of dairy consumption are linked with rising death rates from prostate cancer - from near zero per 100,000 five decades ago to 7 per 100,000 today. Butter, meat, eggs, milk, and cheese are implicated in higher rates of hormone-dependent cancers in general. Breast cancer has been linked particularly to consumption of milk and cheese. In a rat study, rats fed milk show a higher incidence of cancer and develop a higher number of tumors than those who drank water."2

These findings lead to many concerns about milk and dairy consumption.  Raw milk can be a supremely healthy food, which is why half a million Americans buy raw milk from local dairies.  In fact, raw grass-fed organic milk from cows milked at the proper times is linked to improved health by aiding in digestion from the active cultures present in the raw milk, healing autoimmune disorders, and boosting overall immunity, which can help prevent cancer.3

If you are concerned about the quality of the milk and dairy products you consume, you should strongly consider this evidence.  Switching to raw milk may be the best alternative. To find out more about raw milk and to find a dairy near you, go to


1.  Corydon Ireland, "Hormones in Milk Can Be Dangerous," Harvard University Gazette, December 7, 2006,
2.  Ibid.
3.  Jonathan Benson, "Harvard study: Pasteurized Milk From Industrial Dairies Linked to Cancer," February 27, 2012,

Holistic Nutrition: 10 Steps to Lifelong Health PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, May 11, 2016

Nutrition is a big buzz word these days.  Nearly every week we hear about the newly discovered health benefits of whole foods or the harmful effects of denatured processed foods.  From the heart-protective antioxidants in grapes and dark chocolate to the cancer-causing downside of refined sugar, our national awareness of the role food plays in our health is on the rise.
  A nutritional crisis
While information about healthy food has gone mainstream, personal health is still a mystery to many people.
It’s no secret that the standard American diet—appropriately acronymed SAD—is the worst diet humans have ever eaten, and it has created a health crisis unlike anything seen in human history. Within the last 100 years, we have gone from growing, harvesting, and preparing our own food with our own hands, to mass producing concoctions that are made in laboratories.  In the name of progress, we have blindly and tragically denounced many of our traditional real foods as unhealthy, and replaced them with synthetic look-alikes.  Fearful of rising cholesterol levels and heart disease, we swapped real eggs for Egg Beaters, for example, and real butter for margarine.
Artificial sweeteners, artificial colorings, flavor enhancers, stabilizers, hormones, antibiotics, trans-fats, preservatives, and pesticides have infiltrated our pantries and eateries, stripping us of our birthright of good health.  Most recently, in the 1990’s, genetically modified organisms (GMOs), were unleashed into our food supply without being tested for human safety. Since then, incidences of food allergies, digestive disorders, and cancers have risen sharply.
We’ve become so far removed from foods in their natural state, that we now call such foods “health foods,” a sad admission that we’ve compromised our health for the sake of convenience.  The effects of our nutrient deficient diets and sedentary lifestyles have taken their toll, not just on our bodies, but also on our souls and psyches. Traditional wisdom and sheer intuition tell us that not only is it unnatural to replace real food with chemical concoctions, but this way of eating simply cannot be sustained.
Holistic nutrition
Holistic nutrition involves much more than healthful food choices; it encompasses the care and feeding of the whole person, which has profound effects not only physically, but mentally and emotionally as well.
At its most profound level, health is not is not just the absence of pain, stress, or disease, but also an abundance of vitality, passion and purpose.  It is the daily experience of wholeness and balance—a state of being fully alive.   Getting to this state can begin with conscious, mindful food choices.
Holistic nutrition reaches beyond the conventional approaches of dieting and calorie counting, and employs a variety of approaches concerning food and nutrients, blending traditional, ancient food wisdom from cultures around the world with modern scientific discoveries, as a way to individualize what works best nutritionally for each person.  It takes into account a person's culture, lifestyle, constitution, and how aggressive he or she wants to be with obtaining the results that he or she want to achieve.
Different illnesses, conditions or diseases have different nutritional requirements and each responds to diet and nutrition uniquely. This holistic approach provides ways for each person to participate in the care of his or her own health.
The underlying principles of holistic nutrition are nourishment, mindfulness, awareness and nutritional and environmental responsibility. It helps us to better understand food and appreciate it as an instrument of personal healing.  Nourishing ourselves according to holistic nutrition principles becomes a wise, mature, and loving act of self-care.

Gradual change
The word diet comes from the Greek word dieta, which means discipline, or way of living.  The Latin root of the word means “a day’s journey.”  Holistic nutrition emphasizes and encourages us to approach changes in our food choices as a gradual process to be taken one day a time.  The key is to make real changes—changes we can live with successfully on a long term basis—in the way we approach food, fitness, and the challenges and opportunities of living. Changes are best achieved slowly, as an understanding of food and individual needs deepen.
Although holistic nutrition is largely individualized, there are some basic guidelines that apply to all individuals who wish to follow holistic nutrition principles. One of the main tenets of holistic nutrition is to eat foods in their closest-to-natural form as possible.  The focus is on eating more SOUL foods—that is, foods that are seasonal, organic, unprocessed, and local. We find these are the types of foods that provide our bodies with the highest levels of nutrients and life-force energy. These are also the types of foods humans thrived on for thousands of years.
10 steps to better nutrition
1. Drink plenty of pure water each day. The amount of water each person needs is individual.  To determine the total amount you need, divide your body weight by two.  The resulting number is the number of ounces of water your body needs.  If you are not currently drinking enough water, gradually increase your intake by 8 ounces each week, until you have reached your optimal amount.
2. Read ingredient lists and avoid foods with artificial ingredients. The basic rule of thumb is, if you are buying a prepared food that comes in a box or bag, make sure you know what all the ingredients are and if they have any known health effects.  If the ingredient list includes chemical names you can’t pronounce, it’s a pretty sure bet the product isn’t healthy.
Some ingredients to avoid include aspartame, sucralose, BHA, BHT, TBHQ, monosodium glutamate (MSG), sodium benzoate, nitrates and nitrites, partially hydrogenated oil (aka trans-fats), artificial colors and flavors, and anything with a number after it such as red 40, yellow 5 and polysorbate 80.  These are just a few ingredients with known links to such health effects as headaches, hyperactivity, weight gain and cancer.
3. Eat loads of fresh fruits and vegetables and moderate amounts of whole grains (if appropriate).  Eat at least 2 cups of green, leafy vegetables each day, and strive to include an additional 2 cups of other brightly colored vegetables into your meals and snacks. Juicing some fresh vegetables is a great way to make sure you get the optimal amount each day.
If you do eat grains, expand your horizons and eat a diverse variety.  Minimize wheat and glutinous grains, and instead try some quinoa, buckwheat, millet or teff.
4. Avoid GMOs as much as possible.  More than 90 percent of the corn, soy, canola, cottonseed, and sugar beets grown in the U.S. are from GMO seeds.  A genetically engineered growth hormone, rBGH (recombinant bovine growth hormone) is used on many conventionally raised dairy cows, which results in GMO milk and dairy products.  Ingredients made from these GMO foods are used over 70 percent of processed foods, so it’s best to stay away from as many processed foods as possible.
5. Choose organic. The U.S. Department of Agriculture’s National Organic Program strictly prohibits the use of GMOs in any food carrying the USDA Organic seal.  So if your food carries the organic seal, you know it’s not made from GMOs.
Also, pay attention to the little stickers with numbers on them when buying produce.  If the item is conventionally grown (meaning grown with the use of pesticides), the number on the sticker has four digits (for example, 4060 indicates broccoli). If the item is organically grown, the number has five digits starting with a 9 (94060 indicates organic broccoli). If the number has five digits beginning with an 8, that means the produce you are holding has been genetically modified.
6. Eat small amounts of protein throughout the day, to tame sugar cravings.  If you eat animal protein, select hormone-free, antibiotic-free, organically raised meats, poultry, eggs and dairy.  Animal proteins are best consumed in smaller amounts compared to the plant foods that should make up the majority of your food intake.
7. Minimize caffeine, sugar and alcohol.  These are stimulants that interfere with the body’s natural detoxification pathways, inhibiting and negating your efforts at improving health. If you do drink coffee, make it organic as much as possible.  Conventionally grown coffee beans are one of the crops most heavily sprayed with pesticides.
8. Know which fats are healthy and which aren’t.  Plant based saturated fats such as coconut oil and palm oil, and small amounts of organic butter are the best for baking and cooking because they are stable and don’t oxidize when heated, while monounsaturated fats like olive oil and avocados are less stable and provide the best health benefits when unheated or used with very low heat.  Polyunsaturated fats like vegetable oils, nut and seed oils should be avoided as they are highly unstable when exposed to air and heat and quickly oxidize.  Oxidized oils introduce harmful free radicals into the body, which create chronic inflammation that leads to diabetes, heart disease, and cancers.
Obtain nut and seed oils from eating raw nuts and seeds instead, rather than as pressed oils.  One exception is flaxseed oil, which if properly stored away from heat and light, can be added to foods.
9. If your body temperature is cold, eat more protein, essential fatty acids, seaweeds, and warming spices such as ginger and cayenne.  If your body temperature is warm, eat more cooling foods, such as fruits, vegetables, and green herbal teas and spices like mint, rosemary, lemongrass, and rooibos.
10. Take time to truly enjoy food.  Chew slowly, savor flavors and give thanks for the blessing of the life force energy being transferred into you.
Your care and feeding
“The doctor of the future will no longer treat the human frame with drugs but rather he will cure and prevent disease with nutrition” said Thomas Edison.  In its simplest definition, nutrition refers to “the care and feeding of an organism.”  Understanding how to properly care for and feed ourselves is one of our most important human responsibilities.
Dee McCaffrey is an organic chemist, nutritionist and author of The Science of Skinny: Start Understanding Your Body’s Chemistry and Stop Dieting Forever (Da Capo Lifelong Books 2012).  Dee lost 100 pounds and has kept the weight off for over 20 years by following a whole foods diet. She teaches Holistic Nutrition at Southwest Institute of Healing Arts (SWIHA) in Tempe Arizona. Go HERE to learn more about Dee.

 Southwest Institute of Healing Arts (SWIHA) offers an online and on-campus 200 hour Holistic Nutrition Specialist Program designed for people who are interested in learning to make healthier food and lifestyle choices for themselves, as well as how to develop a meaningful and successful business by helping to make a positive difference in the lives of others.   The program provides students with a comprehensive understanding of the foundations of whole food nutrition and how it contributes to the prevention of illness and the promotion of optimal health. For more info, go to

The Healing Powers of Figs PDF Print E-mail
Wednesday, May 04, 2016




There are over 150 different varieties of figs, varying dramatically in color from green and purple, to black. Because figs are extremely perishable, they are often enjoyed dried. Figs are referenced in many ancient texts, including the Bible. The fig tree is native to the Mediterranean and Middle East, where it was cultivated in Egypt and carried to Crete and Greece. The Greeks held figs in such high regard, that laws were put in place to prevent the export of their finest figs. Spanish Conquistadors and missionaries brought figs to the west.

Nutritional Highlights:

  • Figs are rich in natural simple sugars, minerals, and fiber.
  • Figs also provide potassium, calcium, magnesium, iron, copper, and manganese.
  • A 3½-ounce serving of dried figs contain approximately 249 calories.

Health Benefits:

  • Figs are among the most alkaline foods, and help balance the body's pH.
  • Because they are so rich in fiber, figs provide excellent nutrition to the intestines.
  • Containing high levels of potassium, Figs also help control blood pressure.
  • Fig leaves have been shown to have antidiabetic properties, and can help reduce the amount of insulin needed by diabetics.

Dried figs are a healthy and portable snack that any busy individual can enjoy. Try enhancing the nutrition of different baked goods, by adding figs, or to your morning oatmeal. For your next dinner party, stuffing fresh figs with coat cheese and chopped almonds are an original, and crowd-pleasing hors d'oeuvre. Want to know more about figs and other fruits? "The Encyclopedia of Healing Foods"by Dr. Michael Murray is a great guide of the nutritional benefits of a wide variety of foods.


reprinted with permission, originally published at

The "Calories In, Calories Out" Argument is Tragically Flawed PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, April 27, 2016


The “calories in, calories out” argument is tragically flawed. Why? Because the traditional method of counting calories does not take into account the nutrient quality or the metabolic function of foods. Neither does it account for properties in food that create alkalinity in the body and detoxify the liver (the body’s main fat-burning organ).  Therefore, it is more the type of food, not the number of calories that makes us gain weight.

For example, 100 calories from an apple is not the same as the 100-calorie snack pack. The apple alkalizes, cleanses, and nourishes the body with fiber multiple nutrients, and enzymes. The 100-calorie snack pack contains enriched flour, sugar, hydrogenated oils, TBHQ, and other additives, but has no fiber, few nutrients, and no enzymes; in fact, it robs the body of nutrients, creates acidic body chemistry, leaves you feeling hungry an hour later, and makes you fat!

Foods high in fiber have been shown to enhance blood sugar control and assist in the reduction of absorption of between 30 and 180 calories per day. While healthy fats such as avocados, nuts, seeds, omega-3 oils, and coconut oil do have high calorie counts, they actually increase our liver’s ability to burn fat more efficiently, thereby increasing our overall metabolism. Some foods, such as celery and lettuce, have what are called negative calories, meaning that we expend more energy (calories) to digest these foods than the foods themselves contain. And legumes contain a type of starch called resistant starch that helps the body burn 20 to 25 percent more fat, when included in the diet on a daily basis.

Another factor that people may not be aware of are the effect of chemical food additives on our fat-storing mechanisms. For example, a commonly used flavor enhancer called monosodium glutamate (MSG) induces weight gain. It creates a biochemical disturbance that triples the amount of insulin our body produces.  When too much insulin is produced, our cells won’t accept it, we become insulin resistant, and unable to use the calories from sugar for energy.  Our body then has no choice but to store the excess sugar as fat.

A 2011 study on more than 10,000 adults eating roughly the same amount of calories and activity per day, found that those who ate foods with MSG (about 5 grams per day) were thirty percent more likely to gain weight than those who ate foods with less than half a gram of MSG per day. Five grams of MSG contains only 25 calories, yet that small amount of calories creates a 30 percent higher incidence of weight gain! The weight gain from eating MSG has nothing to do with excess calories and everything to do with the alteration of fat-storing mechanisms.

By contrast, studies show that women who add a half of an avocado a day to their diet, about 153 calories, without changing anything else, actually lost weight rather than gained weight.  This is because the nutrients in avocadoes, including the fiber, fat and a unique type of carbohydrate called mannoheptulose, has been found to lower insulin secretion, thereby creating a more efficient fat-burning metabolism.

The Truth About Raw Milk PDF Print E-mail
Written by Dee McCaffrey, CDC   
Friday, April 22, 2016

raw_milk1People have been drinking raw milk from animals for thousands of years. It has only been since the early 1900's that milk has been pasteurized (mainly due to unsanitary milking conditions). But pasteurized milk is denatured and unhealthy, so many people have returned to drinking their milk the way nature intended. Here are a few of the major reasons why more than half a million Americans are choosing to drink their milk raw.

It Has More Nutrients
Raw milk is an outstanding source of nutrients including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzmes, and it is one of the finest sources of calcium available.


The pasteurization process, which entails heating the milk to a temperature of 145 degrees to 150 degrees F and keeping it there for at least half an hour and then reducing the temperature to not more than 55 degrees F, completely changes the structure of the milk proteins (denaturization) into something far less than healthy. While the process certainly destroys germs and bad bacteria, it also destroys the milk's beneficial bacteria along with many of its nutritious components.

Pasteurizing milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria and promotes pathogens.

Then, of course there is the issue of the antibiotics, pesticides and growth hormones and the fact that nearly all commercial dairy cows are raised on grains, not grass, as they were designed to.

This will change the composition of the fats in the milk, especially the CLA content. CLA, which stands for conjugated linoleic acid, is a beneficial fatty acid found in raw milk. Countless studies have shown that CLA has many potential health benefits. For comparison, grain-fed cows have as little as one-fifth the CLA in their milk as grass-fed.


People Feel the Health Benefits
Pasteurized cow's milk is the number one allergic food in this country. It has been associated with a number of symptoms and illnesses including:


Diarrhea, Cramps, Bloating, Gas, Gastrointestinal bleeding, Iron-deficiency anemia, Skin rashes, Allergies, Colic in infants, Osteoporosis, Increased tooth decay, Arthritis, Growth problems in children, Heart disease, Cancer, Atherosclerosis, Acne, Recurrent ear infections in children, Type 1 diabetes, Rheumatoid arthritis, Infertility, Leukemia, Autism

Raw milk, on the other hand, is not associated with any of these problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

Raw milk is truly one of the most profoundly healthy foods you can consume, and uou'll feel the difference once you start to drink it.


It Tastes Better
As with any food, fresher is always better and this applies to milk as well. Fresh raw milk is creamier and better tasting than pasteurized milk that has a shelf-life of several weeks. Ultra-high-temperature milk can be stored without refrigeration for about six months. Even people who have never liked the taste of milk find that raw milk has a soothing, pleasant taste that they can't resist.


Obtaining raw milk can be a challenge but it is well worth the effort to seek out.

In the Phoenix area, you can get raw milk from Save Your Dairy ( located in Queen Creek. The dairy delivers their milk to various drop sites all over the valley and you also have the option to physically drive to the dairy to purchase the milk.

For sources of raw milk in other locations, you can go to

For more information on raw milk, log on to

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Nutritional Advice That Made Sense JohnBogumill

Within eight weeks I went from 215 to 180 pounds. I know that this is a plan for life - and, it is a very good life.Read More


Her Plan Made So Much Sense Kathy Kopack
As a certified personal trainer, I found it embarrassing that I could not lose those extra pounds of middle-age fat.


I Rave About This Plan ColleenPolitiAFTERsmall

I was referred to Dee for treatment of my arthritis by a doctor whose arthritis was helped from following Dee's Plan. *Everyone is unique, so results may vary.Read More


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