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#1170 - 02/01/07 04:43 PM
Raw Milk by Mary Budinger, Emmy Award Winning Medical Journalist
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Angls4hope
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Registered: 11/29/06
Posts: 2069
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Raw Milk
Mary Budinger, Emmy Award Winning Medical Journalist
When the Save Your Dairy truck pulls in from Queen Creek with the weekly supply of organic raw milk, people flock to the refrigerated section to retrieve their gallon of “white gold.”
Raw milk customers know that food is medicine, and for centuries mankind ate raw foods. Indeed explorers reported seeing vibrant health among traditional people who had not yet been introduced to modern foods like flour and sugar. Traditional cultures valued the raw and cultured milk foods from the cow, sheep, goat, camel, yak, buffalo, and even reindeer. Chronic diseases like obesity, diabetes, and cancer – so rampant today – were virtually unknown then.
When Americans began to congregate in big cities in the early 1900s, milk was no longer something coming from the local farm where animals grazed on sun-kissed fields of grass. Cows were now in the city, cramped in confinement dairies, never to see the light of day, and fed unnatural things like brewery swill. Their less-than-healthy milk traveled in horse drawn carts through city streets littered with manure. The arguments for sterilizing milk via pasteurization seemed to have merit. But big time greed was at work too.
A propaganda campaign of germ phobia was launched that exists to this day. The powers that be frightened city folk about the bacteria in raw milk. The propagandists did not reveal that raw milk has enzymes and lactic acids that prevent bad bacteria from growing. They did not reveal that when the inherent bacteria enter pasteurized milk, it grows quicker and becomes harmful because it is fed on the mutations and contaminants caused by pasteurization. Milk contaminated with bovine fecal matter and bovine disease could be sold as long as it had been pasteurized. In time, cows were dosed with hormones and antibiotics. Farmers could be sloppy, cows could be dirty or diseased, and milk became a cheap commodity designed for long shelf life, not human health.
But some who knew the whole story kept fighting for the availability of raw milk. Dr. J.R. Crewe, one of the founders of Mayo Clinic, wrote a book titled, The Milk Cure, detailing how raw milk could cure many chronic diseases. Other doctors established a certification process for clean, raw milk. Early in the battle, several countries outlawed the feeding of pasteurized milk to infants.
In time, stainless steel tanks and other methods removed any need for sterilization. However, factory farming now heavily depended upon sterilization. Raw milk producers were a threat. The battle was probably most intense in California where the family-run Alta Dena dairy was attacked repeatedly by a pasteurized dairy industry determined to pull the plug on its biggest competitor. In 2001, Alta Dena put the proof on the table for the Los Angeles County Board of Supervisors that in nearly 40 years of operations, millions of people had drunk more than 3 billion glasses of Alta Dena Dairy raw milk and there was not one proved case of foodborne illness because of it.
Phoenix became part of the raw versus pasteurized lore when in 1945 there was an epidemic of food-poisoning in the city. Some 300 people got sick from pasteurized milk that had picked up a toxin in storage.
People have fought hard to keep raw milk available because they know the pasteurized, homogenized variety causes disease.
Pasteurization – heating milk - destroys the major proportion of vitamins, enzymes and minerals. The process destroys part of the vitamin C contained in raw milk and encourages growth of harmful bacteria. Pasteurized milk cannot maintain the biological antibodies and enzymes present in raw milk, some of which can prevent a large variety of diseases, including cancer.
Pasteurization contributes to obesity because it turns the sugar of milk, lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.
Pasteurization makes insoluble the major part of the calcium contained in raw milk. This can lead to rickets, bad teeth and nervous troubles, because sufficient calcium content is vital to children’s development. Factor in the loss of phosphorus also associated with calcium, and you’ve set the stage for serious setbacks in bone and brain formation.
Pasteurization also destroys 20 percent of the iodine present in raw milk, and is one of the reasons that iodine deficiency is rampant in America today.
In the words of Dr. William Campbell Douglass,
“The greatest agricultural loss today is due to our destruction of fresh milk through pasteurization, ultra-pasteurization, and now ultra high temperature pasteurization that turned a nutritious food into a white, dangerous “milk-flavored drink.” With proper understanding of milk, and its destructive effects when heat-treated and the remarkable therapeutic effects when used raw, we can cut billions of dollars off our medical bills, make ourselves infinitely healthier, and actually raise the I.Q. of our children. With smarter children we will add greatly to our scientific and cultural wealth. I do not consider it an exaggeration to say that the nation's destiny will be affected by what we do about milk. Adults and their children should have the choice and right to develop natural immunity as well as reap the health benefits of raw milk.”
So, pour a big glass of “white gold” and drink to your health!
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#3296 - 04/12/08 03:25 AM
Re: Raw Milk by Mary Budinger, Emmy Award Winning Medical Journalist
[Re: Angls4hope]
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nordie
New Researcher
Registered: 04/12/08
Posts: 1
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just wondered about people drinking raw milk who have lymes disease and lowered immune response to pathogens. there are many types of pathogens that can invade raw milk; especially from cows that have no antibiotic treatments. would you give someone without a good immune system a milk product that could harbor pathogens that would take up residence in the new host? my son has active lymes and seemed to get worse after drinking raw milk. I have a biology background and the more organic and natural the better. but this milk scares me; although i see the wisdom of raw milk> please inform.
thank you
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