How do lifestyle factors and exposure to environmental substances affect our cancer risk?
by trehouse60 on Mon Sep 15, 2008 12:00 AM
Dairy milk just doesn't seem to be a good choice for those fighting cancer. Milk is highly mucogenic - meaning it makes the body produce lots of mucus that cancer likes to nest in, and the bovine growth hormones routinely given to cows are a nightmare in their own right. Some dairies offer fresh milk from grass fed cows that aren't given any hormones - that is a better choice - but unless the milk is labeled as "raw," it has still been pasteurized or homogenized - processes that destroy cancer-fighting nutrients. Farm fresh organic pure raw cow's milk and goat's milk from animals
that are grass fed and aren't given any hormones are much better
choices, but they still contain a lot of animal proteins that aren't
always the cancer patient's best friend. We need animal proteins for vitamin
b-12 and some other nutrients, but really we need these proteins in
much lesser quantities per day than the average citizen of an industrialized
nation typically consumes.
Soy milk is often recommended instead of dairy, but it presents some problems for those fighting hormone-dependent cancers: the strong phytoestrogens in soy may actually feed breast cancer, and there is evidence of other phytochemicals that feed prostate cancer.
Brown rice milk quite well fills the gap left by the absence of dairy and soy. It its very rich in B vitamins and other nutrients, and is wonderful for cooking and baking, and even works well on both hot and cold cereal. It should be a safe alternative for those fighting cancer, except for the poor unlucky souls who might be allergic to rice.
(Now if you just want a glass of milk to drink, plain rice milk isn't the tastiest choice. Either add a few drops of vanilla extract, or choose the raw animal product!)
Brown Rice Milk: I
got this recipe from Dr. John McDougall's book: "The McDougall Progam -
12 Days to Dynamic Health." It has many other vitamin B rich recipes -
I think the book may be out of print (not sure) - I got my copy through
I have made modifications to the original recipe -
measurements are not exact, nor do they need to be. Some people might
like a richer rice milk, some thinner - feel free to play around with
Recipe produces about 2 quarts rice milk, maybe a little more
depending on how full you fill the blender. Can be kept in refrigerator
4-5 days, maybe even a week. (at about 8 or 9 days it will definitely sour.) I use steam-distilled water to cook the
rice and make the milk - any water will do, but the purer, the better.
Ingredients: 3/4 c brown rice, about 1 1/2 qt pure water plus water for cooking rice
rice in sufficient pure water til tender, do not use any salt or oil -
if water does not all absorb, it can poured with the rice into the
blender. Put half of cooked rice in blender, add pure water til blender
almost full. Buzz on high speed until rice is liquified. Pour through
strainer into container. If rice pieces are larger than the size of
grits, put back in blender and buzz again - you can get quite a bit
more rice into the liquid. Save rice "grits" and refrigerate - makes a
good breakfast or snack with butter, and can be used as binders for
bean dishes, in bread, etc. Repeat process with remaining half of
For those who are idiots like I used to be and don't know anything about cooking rice - either brown or white, I will post an easy method.
I have other delicious vitamin b rich recipes on my blog:
by Mattlock on Mon Sep 15, 2008 12:00 AM
Hi Tre! Thanks for the info.
I love and use the unsweetened Almond milk from either "Almond Breeze" (natural) or Pacific Natural Foods (organic) I like the ingredients (or lack of) better in the Pacific Almond Milk and it's Gluten free (both) and the Carbs are only 2gs and Sugars 0, protein 1g, Cholesterol 0 and I do enjoy this cold.
I've read a little about almond milk but have never tried it - neither my health food store nor grocery carry it.
Can you also use it for cooking and/or baking, and how does it compare to dairy and soya for those purposes?
by GregMatthews on Mon Mar 12, 2012 07:57 PM
got to try this, I also use almond milk
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