All iron deficiencies can be corrected with supplentation of B12 sublingually are through probiotics.B12 and folate are essential for the formation of red blood cells.The body will rid itself of extra B12 so you cannot overdose. You can take to much iron.
As to lactoferrin, I was addressing only the antifungal property of it.
I do lean toward Dr Crooks philosophy on the leaky gut syndrome and that is how most antifungals work. I have read many abstracts on the studies on lactoferrin.
Its affinity for iron is low on the totem pole compared with its antifungal properties.
I believe fungus when left unchecked disrupts the homeostasis within the body and thus allowing disease processes to start.
Again dairy and beef are not the problem it is fungus on the grain that is eaten,
Aspergillus mold grows in abundance on corn especially corn that is stored.
This kind of mold produces aflatoxin and many other toxins. Aflatoxin b 1 is the most toxic
substance known.
We as humans eating small amounts everyday over extended periods of time can have nothing but detrimental effects and take many different forms of disease.
It is true that beef takes a lot of time and energy to digest but the benefits far outweigh this.
Since many seniors are low in protein eating beef a couple of times per week is more beneficial The benefits of milk far outweigh the negative, people who drink milk have a much lower risk for colon breast and ovarian cancer..
--- On Wed, 8/13/08, goldenmike@sbcglobal.net <goldenmike@sbcglobal.net> wrote:
From: goldenmike@sbcglobal.net <goldenmike@sbcglobal.net>
Subject: Re[4]: [cancercured] Low iron-bloodwork results
To: "Steven Johnson" <cancercured@yahoogroups.com>
Date: Wednesday, August 13, 2008, 11:17 AM
Hello Steven,
I'm sorry , my friend, but you are confused about this. B12 has
nothing to do with iron absorbtion (at least directly). There is a
type of anemia called "pernicious anemia" that is the result of B12
deficiency secondary to lack of "intrinsic factor". It has nothing to
do with iron. Pernicious anemia has to do with slowed DNA production
due to limited B12.
You are misunderstanding the relevance of the lactoferrin. It has
nothing to do with "killing yeast" in regard to this discussion.
Lactoferrin is an iron binder and transporter. There is evidence that
it can bind iron in cancer cells and make it less available to cancer
for use in mitosis. It also helps get iron into healthy tissue
compartments. It is a type of transferrin that is normally present in human
tissue. It derives its name from the large amounts of it that are
found in dairy, particularly collostrum. We were not talking about
dairy. People who never consume dairy have lactotransferrin in their
tissues. It's just a name.
As far as beef goes, the avoidance of it in cancer patients has
nothing to do with philosophy. Beef requires proteolytic enzymes to
break the peptide bonds. These enzymes are better used in cancer
patients in breaking down the proteinaceous coat of tumors and in
helping to deal with inflammation and cellular debris. That is why
most alternative cancer protocols include supplementation with these
enzymes. Beef in reasonable amounts is ok for healthy people, not for
cancer patients.
Milk, on the other hand, is not good for any adult mammal. The
problematic components include the lactose and, especially, the
casein. Lactoferrin is not one of the problematic components, but
drinking milk is not a good way to supplement it. This last statement
is not just based on something I read. It is based on 25 years of
clinical experience with patients.
Mike
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