ew study reveals toxic levels of glyphosate in dairy cows

A new study published in the Journal of Environmental & Analytical Toxicology reveals that the active ingredient of Monsanto’s best selling herbicide ‘Roundup’ is found in all the dairy cows that were used for the test.

Dr. Monika Kruger and her colleagues investigated the excretion of glyphosate in the urine of 30 cows from 8 different Danish farms. The investigative team looked at blood serum parameters indicative of cytotoxicity as alkaline phosphatase (AP), glutamate dehydrogenase (GLDH), glutamate oxaloacetate transaminase (GOT), creatinine kinase CK), nephrotoxicity, (urea, creatine) and cholesterol in each of the urine samples. They also looked at trace minerals such as manganese (Mn), cobalt (Co), selenium (Se), copper (Cu) and zinc (Zn).

The results concluded that different levels of glyphosate were excreted in the urine of all cows and glyphosate had a significant impact on blood parameters of cows. In fact, the researchers found that increased levels of GLDH, GOT and CK in cows could possibly show the effect of glyphosate on liver and muscle cells. They also discovered that high urea levels in some farms could be due to nephrotoxicity of glyphosate.


In conclusion the researchers discovered that “correlations between glyphosate and some of the measured blood serum parameters to CK (R= 0.135), Se (R=-0.188), Co (R= -0,403) and Zn (R=0,175) demonstrate that glyphosate is toxic to the normal metabolism of dairy cows.”

Keep in mind that glyphostae in Monsanto’s Roundup have been linked to many chronic diseases including cancer, birth defects and infertility. Click here to find out why Monsanto’s Roundup is more toxic than what the majority believe.

Milk is anything but ‘wholesome’, despite all the claims by the main stream media and big dairy industry:

According to many scientific research and studies, increase in consumption of red meat and dairy products can increase risk of chronic diseases such as cardiovascular disease and different kinds of cancer. Click here to find out a diet high in red meat, eggs and dairy products can increase the risk of different cancers.

So what’s the best replacement for milk and dairy products?

Dairy-free organic coconut milk or organic almond milk (from real food sources, not synthetic ones that have artificial sweeteners and additives) are good replacement for milk. Keep in mind that even raw milk or goat milk can become contaminated in a number of ways, especially in large commercial farms that put profit before safety. Therefore, it’s safer to buy raw milk or goat milk from small local farmers that are highly conscious since their entire families drink the milk they produce.

Can lack of milk or dairy products cause osteoporosis and ratio of calcium to magnesium:

Many people might still believe that dairy products are necessary for healthy bones. However, the recent studies suggest that the ratio of calcium to magnesium is an important factor to health and vitality including healthy bones. As a matter of fact, 60% of the magnesium in your body is stored in bones and magnesium plays an important role in absorption of calcium and vitamins. But, 80% of Americans have magnesium deficiency and most Americans have very high ratio of calcium to magnesium (more like 6 to 1).

Many studies have concluded that the problem Western diet is high calcium intake (especially for women who are going through menopause and are at high risk of osteoporosis) without sufficient amount of magnesium.

The recommended dietary ratio of calcium to magnesium happens to be 2 to 1, however, the current research suggests that the ratio of calcium to magnesium should be more like 1 to 1.

In fact, studies show that high dietary intake of calcium and lack of Magnesium and vitamin D can increase in rate of cardiovascular diseases and strokes.

You can get your natural calcium and magnesium from food sources such as seeds, nuts, carrots, cauliflower, raw cacao beans, cabbage, broccoli and real herbal extracts (Plant based calcium with magnesium).

- See more at: http://www.seattleorganicrestaurants.com/vegan-whole-food/chemicals-antibiotics-in-milk-glyphosate-toxic-to-dairy-cows.php#sthash.OOa2RcW8.dpuf

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As you cruise the produce aisle, do yourself a favor: Scoop up plenty of cruciferous vegetables — they’re the ‘killer apps’ of the vegetable kingdom. Overlook this valuable veggie family, and you’re missing a delicious, healthy way to fuel your body and feed the good bacteria in your gut as you load up on vitamins, minerals, and phytochemicals.

Named for their cross-shaped flowers, these nutritious veggies — including broccoli, Brussels sprouts, cabbage, cauliflower, and kale to name a few — have been closely associated with lowered cancer risk in numerous studies. In other words, these superfoods are the real deal.

Here are some of my favorite cruciferous veggies — and delicious ways to enjoy them:


Don’t let arugula’s small, delicate leaves fool you — they’re packing all sorts of body-loving ingredients, including vitamins A, C and K, plus iron, potassium, magnesium, and numerous beneficial phytochemicals. Also known as “rocket,” arugula consistently scores high as one of the healthiest foods you can eat — so putting more of it on your plate is a wellness no-brainer.

How to Use: With its peppery kick, arugula-based salads are a tasty, grown-up alternative to traditional lettuce, and they mix easily with other greens like baby spinach, mustard greens, and radicchio. Arugula is also great to toss into sandwiches for some extra crunch and zing. And you can grind it up into a pesto to toss with zucchini noodles.

Bok Choy

Call it bok choy or ‘Chinese Cabbage,’ this cruciferous member of the cabbage tribe is an excellent source of carotenoids, flavonoids, and Vitamins A, B1, B2, C, and K. Bok choy is also rich in calcium and folate and a raft of antioxidant compounds, some known for their cancer-fighting powers. For those concerned about skin and bone health as well as blood pressure, bok choy is a great go-to veggie for your shopping list.

How to Use: Enjoy it frequently — and not just in the occasional stir-fry. Shred a few of the mild, slightly sweet stems and toss into salads, or wilt into soups and broths. Instead of doughy dumplings, use bok choy leaves as a wrapper for your favorite fillings. Instead of the same old steamed spinach side dish, lightly sauté bok choy instead: Add garlic, a bit of olive oil and spices to the mix, then top with fresh fish or slices of organic poultry or grassfed meat.

Brussels Sprouts

Not long ago, the lowly Brussels sprout was an unwelcome guest on a dinner plate. Fast forward a few years, though, and the word has gotten out — Brussels sprouts are très trendy and routinely show up on restaurant menus. These golf-ball sized cruciferous veggies are loaded with protein, fiber, and vitamins A and C as well as glucosinolate, a phytonutrient that helps protect against cancer. Need more reasons to indulge? Brussels sprouts help support heart and eye health.

How to Use: When you go to buy your Brussels, look for fresh, healthy-looking sprouts, preferably on the stalk. From there you can shred them and toss raw into salads, or steam, roast, mash, sauté, or bake them. But whatever you do, don’t overcook them — that will degrade many of their protective nutrients.


This under-appreciated nutritional powerhouse has so much to give! It’s loaded with phytochemical compounds that help cancer risk, while delivering so many vitamins, including vitamins B1, B5, B6, C, and K, and minerals, including potassium, iron, and magnesium, which help keep your heart, brain, and immunity humming.

How to Use: You can stick with classics like coleslaw and sauerkraut (ferment your own for extra immunity-boosting power!), or branch out and try a few new dishes. Don’t feel like cooking? Then use the leaves as a wrap for leftovers or chop up a wedge, drizzle with oil and vinegar, and voila!, an inexpensive, instant, extra-crunchy salad.


Now, I don’t want to play favorites in the cruciferous sweepstakes, but I’m a big fan of cauliflower. It’s got antioxidants and anti-inflammatory nutrients to help keep your heart and brain healthy, plus high levels of Vitamins C and K, and beta-carotene to help keep immunity strong. It also delivers significant amounts of folate and fiber to support digestive health, plus plenty of phytonutrients, those valuable compounds in plants that help combat disease.

How to Use: So many choices: A creamy, non-dairy cauliflower soup, hot or cold, is a year-round treat, as is roasted and mashed cauliflower. You can make cauliflower fritters, paleo-friendly pizza crusts, cauliflower rice — the possibilities are endless, as are the benefits, so get cooking!

But wait, there’s more!

There are so many more cruciferous veggies to pick from, and your gut bacteria loves variety, so cast a wide net. Next time you hit the produce aisle, don’t forget the broccoli, broccoli rabe, collard greens, daikon, horseradish, kale, mustard greens, radishes, and turnips to give your body a boost now and for years to come.

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