1. Welcome to the Myprotein Community & Forums forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.
+ Reply to Thread
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 19
  1. Default Before Bed: Milk Protein Smooth (Micellar Casein) Causing Cancer?

    #1
    MP Junior

    Join Date
    Apr 2009
    Location
    Weybridge, Surrey
    Posts
    35
    Just read about how Casein causes growth of cancer. The China Study. Casein Connection with milk proteins that is. So milk protein smooth comes under the casein flagship.

    Is this something we need to look into??

    Or another thing that causes cancer, like eating salmon more than once a week...

    Comments and ideas please!!!
  2.  
    #2
    Banned

    Join Date
    Aug 2007
    Location
    UK
    Posts
    45
    Not sure if it causes cancer! but....... i think i read that it caused existing tumours to grow through every stage, there is a site that advertis..... casien but theres also a disclaimer about its dangers.
    there must be some truth behind it. scary!
  3.  
    #3
    MP Veteran

    Join Date
    May 2006
    Location
    London
    Posts
    4,373
    So milk proteins cause cancer do they? I very much doubt it.

    Cancer cells are continually being generated as a result of being alive. They are also continually being destroyed by the body's immune system. As long as your immune is ticking along nicely there isn't much to worry about on that score, especially if you don't drink, smoke, do drugs or have particular types of viral infections.

    If you are worried then your first step should be to cut carbs out of your diet, not milk proteins. Don't forget your immune system is composed almost entirely of protein!
    The Moderate Moderator

    Disclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.

    Wotan is a Super Moderator.
  4.  
    #4
    ATZ
    ATZ is offline
    Banned

    Join Date
    Feb 2008
    Location
    Wales
    Posts
    2,653
    Quote Quote
    Originally Posted by xanderfraser View Post
    Just read about how Casein causes growth of cancer. The China Study. Casein Connection with milk proteins that is. So milk protein smooth comes under the casein flagship.

    Is this something we need to look into??

    Or another thing that causes cancer, like eating salmon more than once a week...

    Comments and ideas please!!!
    False on both counts. Caesin and Salmon are fine.

    The china study has been thoroughly debunked as poor science, and any applicability rat studues have to humans is again limited.

    I can post a nice retort to the China study work if you so wish?

    Quote Quote
    Originally Posted by Wotan View Post
    So milk proteins cause cancer do they? I very much doubt it.

    Cancer cells are continually being generated as a result of being alive. They are also continually being destroyed by the body's immune system. As long as your immune is ticking along nicely there isn't much to worry about on that score, especially if you don't drink, smoke, do drugs or have particular types of viral infections.

    If you are worried then your first step should be to cut carbs out of your diet, not milk proteins. Don't forget your immune system is composed almost entirely of protein!
    I also think it's a bit scare tactics to pin cancer on carbs.
  5.  
    #5
    Ohhh fudge...

    Join Date
    Apr 2009
    Location
    In my mind...
    Posts
    384
    Isn't cancer cells proliferated by glucose?
  6.  
    #6
    MP Veteran

    Join Date
    May 2006
    Location
    London
    Posts
    4,373
    Yes SD; cancer cells are proliferated by glucose. Enormously so.

    The metabolic processes of cancer cells are much less efficient than those of normal cells. This difference was discovered way back in the 1930's (and led to a Nobel prize if memory serves).

    Normal cellular metabolism uses oxygen and as a result is about ten times more efficient than cancer cells which metabolize anaerobically. Moreover, the metabolic rate of cancer cells are higher than that of normal cells so the amount of glucose needed is increased even more. Eventually, unless the tumour causes catastrophic failure in a vital organ, the patient will die of starvation trying to feed the tumor. This process is called cachexia.

    Most alternative cancer remedies are based around these known facts (lack of an oxygen differential across the cell membrane, massive glucose dependency, higher than normal temperature, higher metabolic rate etc).
    Last edited by Wotan; 16-04-2010 at 10:09 PM. Reason: typo
    The Moderate Moderator

    Disclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.

    Wotan is a Super Moderator.
  7.  
    #7
    MP Veteran

    Join Date
    May 2006
    Location
    London
    Posts
    4,373
    My memory does serve me.

    The Nobel Prize was awarded in 1931 to Otto Heinrich Warburg for his investigative work on the metabolism and respiration of tumors and cancer cells.
    The Moderate Moderator

    Disclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.

    Wotan is a Super Moderator.
  8.  
    #8
    MP Junior

    Join Date
    Apr 2009
    Location
    Weybridge, Surrey
    Posts
    35
    Oh yes please Wotan, please post a retort to the China Study. Would be very interesting to read. Thank you.
  9.  
    #9
    ATZ
    ATZ is offline
    Banned

    Join Date
    Feb 2008
    Location
    Wales
    Posts
    2,653
    I assume your refering to the China Study Book by Colin Campbell?

    The book itself has no real reference to the epidemiological study by the same name and is a blatant misrepresentation of the data the researchers observed. Here is quite a nice review of why it should be ignored:

    Quote Quote
    Campbell is sadly misinformed when it comes to the topic of protein, something especially regrettable for someone whose "entire professional career in biomedical research has centered on protein". Within minutes of beginning his book, even the dullest reader will quickly realize that Campbell is on a zealous mission against animal protein, which he believes to be public health enemy number one.

    Campbell's anti-animal protein bent began while working in the Philippines, where he observed that children from the wealthiest families reportedly ate the most protein and had the highest rates of liver cancer. In itself, this observation is next to useless. Wealthy inhabitants of third world countries are often the first to adapt Western-style diets, which include not just more animal foods but a vast array of nutrient-depleted processed food items loaded with refined flours and sugars. Why blame animal protein--a perfectly natural food for the human species, one that we have been eating with great benefit for our entire 2.4 million+ year history--yet ignore the role of the nutrient-depleted garbage that we only began consuming during the last 150 years? It is the proliferation of the latter--not animal protein--that corresponds with the rise of degenerative diseases in the Western world.

    According to Campbell, his protein suspicions were confirmed when Indian researchers found that feeding casein (a type of milk protein) to rats increased their susceptibility to aflatoxin-induced liver cancer. Campbell and his colleagues began replicating these experiments and repeatedly found that casein did indeed trigger cancer in susceptible rodents. According to Campbell, "The safe proteins were from plants, including wheat and soy."

    Extrapolating from the deleterious effects demonstrated by casein in rodents, Campbell goes on to warn that all animal proteins are a deadly threat to humans.

    Campbell's position constitutes little more than a totally unscientific leap of faith. Casein is one of the major protein-containing fractions of milk; the other is whey. Campbell does not mention that while casein is often observed to promote cancer in rats, whey protein does the exact opposite. Numerous experiments have shown that rats lucky enough to be fed whey experience greatly reduced tumor incidence when compared to rats fed casein, beef, soy or standard rat chow[Badger TM][Hakkak R][Hakkak R][McIntosh GH][Papenburg R][Bounous G].

    Preliminary research suggests a similar effect may even occur in humans. A pilot study by researchers at Dalhousie University, Nova Scotia, Canada followed 7 cancer patients who were fed 30 grams of whey protein concentrate daily for six months. Five patients had metastatic carcinoma of the breast, one of the pancreas and one of the liver. Two patients exhibited signs of tumor regression, 2 showed stabilisation of the tumor, while the disease progressed in the remainder but with a trend toward higher lymphocyte glutathione levels. Glutathione is a potent antioxidant and whey consumption has been shown to raise glutathione levels in the body. The researchers concluded that "These results indicate that whey protein concentrate might deplete tumour cells of GSH and render them more vulnerable to chemotherapy."[Kennedy RS]

    Whey protein concentrates and isolates are now widely available in health food stores and supermarkets. But nowhere in The China Study does Campbell discuss the potent anti-cancer effects of whey in rats, and nowhere does he call for further research into the promising cancer-fighting benefits of whey in humans. Presumably that would conflict with his rabid venting against animal protein...

    Changing the facts
    The whey-cancer issue is not the only one in which Campbell deletes inconvenient facts that would dramatically weaken his anti-animal protein hypothesis. After turning the discussion to heart disease, Campbell cites the work of Dr. Lester Morrison, the Los Angeles physician who conducted the earliest clinical trials into the effect of diet on heart disease recurrence.

    Morrison took 100 heart attack patients and placed half of on what he himself described as a "high-protein, low-fat" diet and a regimen of nutritional supplements that included calcium, phosphorous, wheat germ, and brewer's yeast. After eight years, thirty-eight of the fifty control patients had died, compared to only twenty-two of the treatment patients[Morrison LM].

    To listen to Campbell though, you would think that Morrison's dietary intervention group subsisted on anemic protein intakes. Campbell is quick to point out that Morrison allowed only two ounces of meat for lunch and two ounces at dinner. He further points out that whole eggs and whole dairy were prohibited on the diet. What he doesn't mention--but would full well know seeing that he has obviously read Morrison's papers--is that Morrison also prescribed the consumption of 13 ounces of skim milk daily. Morrison's published "Foods Permitted" list also allowed for "egg whites as desired"[Morrison LM]. Clearly, Morrison's diet was not the very low-protein diet regimen that Campbell would have us believe; in fact, the patients consumed protein levels in excess of the RDA and far greater than the miniscule amounts recommended by Campbell. So why doesn't he just level with us? Is it because he has already spent a good portion of his book dumping on protein and dairy products, and can't bring himself to acknowledge that a diet that prescribed daily milk consumption and relatively high protein levels was successful in reducing heart disease?

    Campbell also neglects to mention Morrison's intervention was multi-faceted; it also incorporated overall calorie restriction that resulted in weight loss and the use of nutritional supplements. Excess weight has long been linked to higher rates of CHD, while weight loss has been clinically demonstrated to improve various measures of cardiovascular health. Along with a number of vitamins and minerals, Morrison prescribed supplemental wheat germ and brewer's yeast because of their high B-vitamin content, the latter also containing the important antioxidant mineral selenium. It is now well-recognized that certain B-vitamins lower blood levels of a potentially atherogenic substance known as homocysteine, while a small pilot trial found a marked reduction in mortality among CHD patients taking selenium-rich yeast on a daily basis[Schnyder G][Korpela H].

    Maybe Campbell didn't feel the supplements were worthy of mention. After all, despite their clinically-proven effectiveness, Campbell doesn't like nutritional supplements.

    Anti-supplement anti-logic
    Campbell repeatedly pooh-poohs nutritional supplements, insisting they are of little to no value when it comes to improving health and fighting disease.
    Of course, denigrating nutritional supplements and recommending a vegan diet, as Campbell does, presents a huge problem--namely, how to get enough B12? After all, animal foods are the only meaningful source of vitamin B12.

    Campbell infers that only plants grown on "lifeless" soil lack B12 (actually plants grown in any soil will lack B12, unless they are grown in manure and eaten without washing prior to consumption). Campbell also laments that modern-day vegetables are scoured of all soil before consumption, and thus grudgingly acknowledges that B12 supplements for vegans are a good idea. He also suggests that "..if you never get any sunshine exposure, especially during the winter months, you might want to take a vitamin D supplement"

    So this is Campbell's solution to the lack of B12 presented by veganism, a pattern of eating that humans were never meant to follow on a long-term basis: Take B12 supplements...or eat dirt!
    Thanks, but no thanks! Better to obtain B12 the way nature intended--from fresh, nutrient-dense meats.
  10.  
    #10
    ATZ
    ATZ is offline
    Banned

    Join Date
    Feb 2008
    Location
    Wales
    Posts
    2,653
    Cont.

    Quote Quote
    More anti-animal food fanaticism
    On page 230, Campbell states in bold type: "There are virtually no nutrients in animal-based foods that are not better provided by plants."

    Clearly, Campbell knows little about the nutritional content of animal foods. Animal flesh contains many nutrients that are either found in scarce amounts or entirely absent from plant foods. Here are some examples:

    Creatine is used to form adenosine tri-phosphate (ATP), our ultimate source of cellular energy. Creatine availability is critical during situations when neither fat nor glucose can be processed quickly enough to form ATP, such as during the first few seconds of high-intensity physical activities like sprinting and picking up heavy objects. Creatine supplements have been shown in numerous studies to aid performance in power-oriented sports, and to improve muscular strength in patients with congestive heart failure[Kreider RB].

    Creatine only occurs naturally in animal foods, with meat by far the richest source. Not surprisingly, habitual vegetarians exhibit poorer creatine status than omnivores[Maughan RJ].

    Meat, along with certain species of fish and seafood, is a rich source of taurine, an important amino acid whose concentration in eggs, milk, and plant foods ranges from negligible to none[Laidlow SA][Pasantes-Morales H]. Taurine is found in high concentrations in the heart, brain, and central nervous system, where it helps stabilize the cellular response to nervous stimulation. Taurine possesses antioxidant capabilities and has been shown in double-blind clinical trials to improve cardiac function in patients with congestive heart failure[Schaffer SW][Azuma J][Azuma J].

    Taurine cannot be found in plant foods. Humans are able to manufacture their own taurine but with far less efficiency than herbivorous animals, as evidenced by significantly lower blood taurine levels in vegans and rural Mexican women reporting low meat intakes[Laidlaw][Pasantes-Morales H].

    Carnitine is a remarkable amino acid that plays a pivotal role in energy production, and is absolutely essential for the fat-burning process to proceed. Because of its pivotal role in energy production, high levels of carnitine are found in the heart and skeletal muscle. Clinical trials have observed markedly improved survival outcomes resulting from carnitine supplementation in patients with heart failure and coronary heart disease[Davini P][Rizos I][Singh RB][Iliceto S]. A review of the scientific literature shows that this versatile amino acid has been shown to benefit anorexia, chronic fatigue syndrome, heart disease, male infertility, sexual dysfunction and depression in aging men, and pregnancy outcomes. Exercise, even at moderate levels, can cause a significant drop in muscle carnitine levels; in patients with angina and respiratory disorders, carnitine enhances exercise tolerance[Kelly GS][Cavallini G][Gentile V].

    The richest food source of carnitine, by far and away, is meat. Compared to omnivores, vegetarians repeatedly exhibit lower blood levels of carnitine[Krajcovicova-Kudlackova M][Lombard KA]. Carnitine status appears to also be worsened by the high-carbohydrate diets recommended by folks like Campbell. In healthy men receiving the same amount of dietary carnitine, blood levels of this all-important amino acid rose significantly in individuals following a high-fat, low-carbohydrate diet, while no change in carnitine levels were observed in individuals on a high-carbohydrate, low-fat diet.

    Meat is the only food containing significant amounts of carnosine, an amino acid with some rather interesting and highly beneficial properties[Chan KM]. Carnosine is a potent antioxidant, being particularly effective in protecting cellular fats against free radical damage. Research shows carnosine may accelerate wound healing, boost the immune system, protect against cataracts, reduce gastric ulcer formation, rid the body of toxic metals, and even help fight against cancer[Hipkiss AR]. The most potent effect of carnosine however, appears to be its ability to prevent glycation, which, along with free-radical production, is a major contributor to degenerative illness and the aging process[Price DL, et al].

    The potent anti-glycation effects of carnosine may explain why a comparison of vegetarians, vegans and meat-eating omnivores revealed the latter to have significantly lower levels of nasty glycation end-products known as advanced glycosylation end-products (AGEs) circulating in their bloodstreams. The difference could not be explained by total carbohydrate intake, blood sugar, age or kidney function, as all these variables were similar between the vegetarian and omnivorous groups[Sebekova K].

    Meat, especially red meat, is the richest source of B-complex vitamins. The B vitamins perform a myriad of crucial functions in the body and requirements for these vital nutrients are dramatically increased during periods of stress, illness and physical activity. Unfortunately, the body cannot store a surplus of B-vitamins for times of increased need, so optimal amounts must be consumed on a daily basis.

    Meat, especially red meat, is also a rich source of iron. Iron forms an essential component of hemoglobin, the red pigment in blood that transports oxygen from the lungs to the various body tissues. Insufficient iron intake can result in impaired immune function, decreased athletic performance and lack of energy. A double-blind Swiss study of women aged between 18-55 who had sought medical advice for fatigue, found that most of the women had low blood concentrations of iron. After four weeks, a significantly greater number of women receiving iron supplements reported a decrease in fatigue symptoms than those receiving placebo[Verdon F]. Australian women complaining of fatigue showed similar improvements when treated with either iron supplements or a high-iron diet[Patterson AJ].

    Those who need to boost their iron stores should look to red meat rather than supplements or plant foods. When previously sedentary women were challenged with 12 weeks of aerobic exercise, a high meat diet protected iron stores more effectively than iron supplements[RM Lyle]. Heme iron (the form of iron found in meat) is far more easily absorbed by the body than non-heme iron from plant sources. Men and women on lacto-ovo vegetarian diets consistently exhibit lower blood levels of iron, even when consuming similar total amounts of dietary iron as omnivores[Alexander D][Hunt JR].

    Animal foods are also by far and away the richest source of zinc. Apart from oysters, meat is the richest source of this mineral, with red meats again containing greater amounts of this mineral than white meats. Zinc is essential for optimal growth and repair, being involved in the actions of several vital hormones and hundreds of enzymatic reactions in the body. Zinc is essential for the formation of superoxide dismutase, one of the body's most potent antioxidants. Zinc deficiencies can result in growth retardation in children, significantly weakened immune function, poor wound healing and muscle loss, lowered testosterone levels and sperm counts, and have also been linked to depression and gastric cancer[Prasad AS][Brown KH][Siklar Z][Dardenne M][Ibs KH][Maes M][Nakaji S][Prasad AS][Hunt CD].

    Overt zinc deficiencies are common to Third World countries where animal protein consumption is low. Milder, 'sub-clinical' zinc deficiencies also appear to be a common phenomenon in modernized nations. Those who follow low fat diets are at even greater risk of zinc deficiency[Retzlaff BM]

    Animal foods, most notably brains and fatty fish, are the only dietary source of long chain omega-3 fats such as DHA and EPA (special algae supplements containing LCPUFA have only recently become available). Some plant foods do contain omega-3 fatty acids, but in a form known as alpha-linolenic acid (ALA). To obtain the LCPUFA the body needs, ALA must be converted endogenously to longer-chain omega-3s such as DHA and EPA. The conversion rate, however, is very low, with clinical studies repeatedly showing that omega-3 fats from plant sources to be vastly inferior to those from animal foods when it comes to boosting long-chain omega-3 status[Fokkema MR][Francois CA][Tang AB, et al].

    Numerous studies have shown that vegetarians consume far lower levels of long-chain omega-3 fats--not surprising considering their avoidance of meat and fish[Rosell MR, et al]. Studies of pregnant women show that, compared to omnivores, vegetarians have significantly lower levels of DHA in their breast milk, with vegans displaying the lowest levels of all. These negative fatty acid profiles are reflected in infants, with vegan newborns displaying significantly lower red blood cell levels of DHA. This is an ominous finding, given the critical role that omega-3 fats play in healthy immune function and cognitive development[Williams C][O'Connor DL][Helland IB][Moriguchi T][Dunstan JA].

    Along with lowering one's omega-3 levels, low meat intakes also increase the concentration of omega-6 fats inside the body. A high dietary and bodily ratio of omega-6mega-3 fats increases the risk of numerous diseases, including cardiovascular disease. A sizable portion of heart attacks are triggered when blood clots lodge themselves in narrowed coronary arteries and prevent the flow of blood to the heart, a process also known as arterial thrombosis. One of the early and key events in the development of thrombosis is platelet aggregation, the 'clumping together' of blood platelets. Researchers from Melbourne, Australia, compared heavy-meat-eaters, moderate-meat-eaters, lactoovegetarians and vegans and found that as meat consumption increased, platelet aggregation decreased. Heavy-meat-eaters displayed the lowest levels of platelet aggregation, while vegans displayed the highest levels.

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

     

Similar Threads

  1. Instand milk protein or milk protein smooth?
    By RonnyR in forum Supplements & Formulas
    Replies: 1
    Last Post: 16-02-2010, 09:30 PM
  2. Micellar Casein vs Protein blend at bedtime
    By markam04 in forum Supplements & Formulas
    Replies: 8
    Last Post: 09-12-2009, 12:58 PM
  3. Milk Protein Concentrate (Micellar Casein)
    By deano_30 in forum Supplements & Formulas
    Replies: 3
    Last Post: 21-12-2007, 03:55 PM
  4. Micellar Casein Protein Bars
    By deano_30 in forum Diet and Nutrition
    Replies: 7
    Last Post: 20-12-2007, 08:10 PM
  5. Replies: 9
    Last Post: 11-04-2006, 10:17 AM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Search Engine Friendly URLs by vBSEO 3.6.0 RC 2