Raw Milk
CategoriesThis report is a must read as it, yet again, shows how another excellent food source has been destroyed by unnecessary processing... The following destroy's the mistaken notion that only pasteurized milk is safe when to the contrary it has been repeatedly shown that most diseases from milk are not from the milk (which in fact has curative factors in it) but form the sloppy and filthy handing during milking and subsequent handling. Both of which can me easily resolved as has been amply shown by the California Raw milk producers. California is a state that sells raw milk. The raw milk suppliers there are constantly under attack by the Health authorities, who as usual protect the pasteurization industry* with our tax $s no less, as they don't like the glaring safety of the raw milk suppliers vs all the pasteurization mayhem.
Chris Gupta
*In the dairy industry, nearly 100% of the advertising is done by the National Dairy Council and those closely affiliated with it and pasteurized dairy products. Raw milk is a threat to their financial interests. Hence, the American people have been subjected to a one-sided propaganda campaign, aided and abetted by the AMA-based health departments, that depict fresh, unpasteurized milk as a veritable bacterial soup and a sure path to an early grave. Pasteurization has been sold as a cure-all, and people, after years of misinformation, have accepted it as being as true.
This misinformation in the lay press has been initiated and/or supported by the majority of professional organizations:
American Veterinary Medical Association, AMA, American Dental Association, American Academy of Pediatrics, FDA, CDC, National Dairy Council, State and county health departments, U.S. Animal Health Association, National Association of State Public Health, Veterinarians, and Conference of State and Territorial Epidemiologists
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"...Dr. A. F. Hess wrote in his abstracts, that pasteurized milk we should realize was an incomplete food infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized[13]Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop--these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor. The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months infantile scurvy, was reported from various sources throughout the city. Neumann writes about the situation as follows: [14]
Whereas Heubner, Cassel and myself had seen only thirty-two cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers--not to mention a great many others--treated eighty-three cases in 1901 and 1902. An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased.[15]
One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails--the frequent attacks of grippe, the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases...[16]
Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection.
This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.[17]...
Some Outbreaks Attributed to Bacterial Food-poisoning from Pasteurized Milk
· 1945 - 1,492 cases for the year in the U.S.A.
· 1945 - 1 outbreak, 300 cases in Phoenix, Arizona.
· 1945 - Several outbreaks, 468 cases of gastroenteritis, 9 deaths, in Great Bend, Kansas.
· 1978 - 1 outbreak, 68 cases in Arizona.
· 1982 - over 17,000 cases of yersinia enterocolitica in Memphis, Tenn.
· 1982 - 172 cases, with over 100 hospitalized from a three-Southern-state area.
· 1983 - 1 outbreak, 49cases of listeriosis in Massachusetts.
· 1984 - August, 1 outbreak S. typhimurium, approximately 200 cases, at one plant in Melrose Park, IL.
· 1984 - November, 1 outbreak S. typhimurium, at same plant in Melrose Park, IL.
· 1985 - March, 1 outbreak, 16,284 confirmed cases, at same plant in Melrose Park, IL.
· 1985 - 197,000 cases of antimicrobial-resistant Salmonella infections from one dairy in California.[7][8]
· 1985 - 1,500+ cases, Salmonella culture confirmed, in Northern Illinois.
· 1993¾2 outbreaks statewide, 28 cases Salmonella infection.
· 1994¾3 outbreaks, 105 cases, E. Coli & Listeria in California.
· 1995 - 1 outbreak, 3 cases in California.
· 1996 - 2 outbreaks Campylobactor and Salmonella, 48 cases in California.
· 1997 - 2 outbreaks, 28 cases Salmonella in California.
Professor Fosgate, Dairy Science Department of the University of Georgia, said, Pasteurization has been preached as a one-hundred percent safeguard for milk. This simply is not true. If milk gets contaminated today, the chances are that it will be after pasteurization.
Please read the full report at:
http://www.karlloren.com/aajonus/p15.htm#_ftnref11
posted by Chris Gupta on Friday June 20 2003
updated on Saturday September 24 2005URL of this article:
http://www.newmediaexplorer.org/chris/2003/06/20/raw_milk.htm
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