Raw Milk: How Safe Is It?
Dr. Zoltan Rona's response the above question in the July 2003 Alive magazine was very disappointing. His comment "...but I still believe it much safer than the unpasteurized variety..." provides no supporting data and is very misleading, given that, the actual data does not support his "belief". Doctors do a lot of damage with these "off the cuff" comments as consumers put a lot of faith in their supposed expertize. It should be far better to admit that one is not fully conversant with the issue then to make these types of statements.
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 dollars no less, as they don't like the glaring safety of the raw milk suppliers vs all the pasteurization mayhem.
Consumer Reports, January 1974, revealed that out of 125 tested samples of pasteurized milk and milk products, 44% proved in violation of state regulations. Consumer Reports concluded, The quality of a number of the dairy products in this study was little short of deplorable. Consumer Reports stated that former objections to pasteurized milk are valid today:
a) Pasteurization is an excuse for the sale of dirty milk.
b) Pasteurization may be used to mask low quality milk.
c) Pasteurization promotes carelessness and discourages the effort to produce clean milk.
Consumer's Union, reporting in June 1982, stated that coliform were found in many tested samples of pasteurized dairy products. Some had counts as high as 2200 organisms per cubic centimeter.
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, 49 cases 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.
1985 - 1,500+ cases, Salmonella culture confirmed, in Northern Illinois.
1993 - 2 outbreaks statewide, 28 cases Salmonella infection.
1994 - 3 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:
See my condensed version at:
THE FACTS ABOUT PASTEURIZATION
Raw milk has good and bad bacteria. The good bacteria are an inbuilt inhibitor to the bad bacteria. This is why raw milk lasts longer in the open than pasteurized milk. Once processed milk is open the bad bacteria flood in. Pasteurization changes the calcium into an insoluble form which cannot be absorbed by animals or humans. More and more children and women are suffering from lack of calcium.
The Lee Foundation for Nutritional research say pasteurization destroys vitamin A, it destroys about 38% of the vitamin B complex, and about 50% of the Vitamin C in milk.
Scientific investigations have shown that an anti cancer protective element is contained in raw milk but destroyed in pasteurization. The enzymes in raw milk are either destroyed or altered in the pasteurization process. Raw milk was sold door to door in Queensland until1989, about eleven years ago. And calves will die if fed pasteurized milk as their normal diet. Pups and kittens grow much healthier if fed organic raw milk.
William Campbell Douglass II, MD
How Science Is Destroying Nature's Neatly Perfect Food. Adding vitamin D to milk is a risky business. The New England Journal of Medicine reported many cases of vitamin D intoxication resulting from excessive fortification of commercial milk. Today, you can't get a decent glass of milk. Even if you buy whole milk, thinking it is better than that sickly blue stuff called skim, you can't win, because all of the commercial milk is homogenized. I am convinced that homogenization is even more detrimental to the nutritional quality of milk than the heat processing called pasteurization.
"Most people are critically under-informed on matters related to their health care, so they defer to someone whom they HOPE knows better. I have reservations about the veracity of that source of HOPE, there are exceptions but they are few and very far in between."
posted by Chris Gupta on Saturday July 5 2003
updated on Saturday September 24 2005
URL of this article:
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