There are prople who drink an enormous amount of raw milk (Masai) yet have
low rates of cancer. Could the problem really reside in the pasteurization
process that damaging the protein and homogenization (fractionated the fat
molecules). Sally Fallon and Weston A Price both describe milk drinking
cultures that seemingly had little or no cancer -- but they all used milk
that was raw and from dairy cows that were pastured. Always seem to come back
to good ole American know how to make things better than Mother Nature
herself.

Namaste, Liz
<A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html">
http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>