Substances & Homeopatic Remedies

Lac vaccinum defloratum

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lac vaccinum

Etymology

vaccinum in Lat means cow

Family

Traditional name

Used parts

trituration of the substance

Classification

Animalia; Chordata / Vertebrata - Vertebrates; Mammalia - Mammals;

Keywords

Original proving

Swan and Dr. Laura Morgan

Description of the substance

COW'S MILK Human beings are ihe only species to drink milk of other species, and ihe only species to drink milk beyond infancy.
Low fat and skim milk, however should not be given to to children under two jears of age because the supply to much protein, potassium and sodium. Once promoted as the perfect food, milk is essentially an emulsion of fat and protein in water, along with dissolved carbohydrate( lactose), minerals, and vitamins. Cow´s milk is an exellent source of proteinbecause it contains all the essential amino acids. Its mineral content includes calcium and phosphorus in an ideal ratio which is required for calcium utilisation for normal skeletal development. In addition, milk contains B vitamins  as well as small amounts of vitamins A, C, and D. Commercial cow's milk is commonly enriched with vitamins A and D before sale. Cow's milk cannot be considered a good substitute for human milk. Compared to mother's milk, cow's milk is deficient in vitamins A, B 1, C and E; its mineral content is three times that of mother's milk and contained in different proportions, and it has more protein and bigger fat globules, which are unsuited to human babies. [Whole cow's milk is suited to the nutritional needs of calves who double their weight in 45 days and grow to 300 pounds within a year. Human infants take about 180 days tu double their birth weight.] Milk is low in vitamin C [which is destroyed by pasteurisation], iron and copper, and is increasingly considered to be a polluted food, containing residues of pesticides, hormunes, DDT, steroids and antibiotics. lt is also a common allergen. Milk and other dairy products are very susceptible to developing offflavours, which are absorbed from the food ingested by the cow and from the odours in its surroundings. Chemical changes can also take place through contact with metals [such as copper] or exposure to sunlight or strong fluorescent light.