Over the past few months my passion for healthy living and nutritious sustainable food has led me onto the path of raw milk. Unfortunately false claims of raw milk safety and pasteurization laws introduced in early 1900 based on fiscal expediency not food safety have given raw milk a very bad wrap.
However did you know that chronic illnesses such as dairy intolerancies, food allergies, IBS, Crohn’s Disease, eczema, asthma and else are a modern phenomena? What would you say if you knew that the consumption of pasteurized milk is one of the contributing factors (together with all the additives, sugars, pesticides, etc) for these illnesses? And what would you say if research actually shows that the regular consumption of raw full fat milk can to a large extend prevent and heal those chronic illnesses?
In this little blog I would like to provide you with a compilation of research and YouTube videos I have compiled over the passed couple of months to challenge your thinking and believe system about raw milk. Below you will find extracts of information that has been predominantly written by the Weston A Price foundation, Price-Pottenger, and others.
The Weston A Price foundation has illustrated through research, and I will try to share this below with you, that there is a very significant difference in the nutritional value of unpasteurized milk versus pasteurized milk.Pasteurization of milk is one of the greatest public health disasters in history.
If you prefer to watch some YouTube videos instead of read the summation of information below please visit the following videos:
Chronic illnesses linked to pasteurized milk
- Frequent Ear Infections
- Gastro-Intestinal Problems
- Auto-Immune Disease
- Attention Deficit Disorder
So how come we can get so many digestive related diseases from pasteurised milk but not from raw milk?
Raw milk digest itself! The enzymes in raw milk, when activated by the appropriate pH of the digestive tract, become
activated and digest all the components in the milk. The body’s digestive apparatus does not need to do any work to digest raw milk. This is a major reason raw milk has such extraordinary healing and energizing powers.Whereas Pasteurized milk puts a huge burden on the digestive apparatus and for many is impossible to digest.
Milk allergy is usually attributed to casein intolerance. Pasteurization destroys L. lactis and other lactic-acid bacteria indigenous to milk. These bacteria produce enzymes that break down the casein molecule. These findings suggest that raw milk could be consumed by those with milk allergy, including autistic children.
The Weston A Price Foundation has received testimonials indicating that raw milk can be used to treat and even completely reverse symptoms of autism.
Health Benefits of Raw Milk
Since ancient times, an exclusive raw milk diet has been used to cure many diseases.
In the early 1900s, the “Milk Cure” was used at the Mayo clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions. It was later proven that the Milk Cure only works with raw milk; pasteurized milk does not have these curative powers. (read more on http://www.realmilk.com/health/milk-cure/) The success of the milk cure can be explained by glutathione a key compound for detoxification. Research in 1991 discovered that whey proteins only boost glutathione status in their raw, undenatured state.
Several studies undertaken in recent years are showing the healing benefits of raw milk in relation to allergy related illnesses such as asthma and eczema:
- A study undertaken in 2001 by Lancet has shown that long-term and early-life exposure to stables and [raw] farm milk induces a strong protective effect against development of asthma, hay fever, and atopic sensitization [rashes].
- In 2006, researchers in London concluded that children who even infrequently drank raw milk had significantly less current eczema symptoms and a greater reduction in atopy (allergic hypersensitivity).
- In 2007 a study of 14,893 children aged 5-13, revealed that the consumption of raw milk was the strongest factor in reducing the risk of asthma and allergy, whether the children lived on a farm or not. The benefits were greatest when consumption of farm milk began during the first year of life.
- A study in 2011 illustrated that children drinking raw milk had 41% less asthma and half the rate of hay fever. However the study also showed that boiling farm milk removed the protective effect. The protective effect was linked to whey proteins in milk, which are damaged by heat.
Further studies were conducted linking tooth decay to pasteurized milk, and healthy teeth and jaws to raw milk. In 1943
Dr. Evelyn Sprawson of the London Hospital stated “. . . In certain institutions, children who were brought up on raw milk. . . had perfect teeth and no decay. The result is so striking and unusual that it will undoubtedly be made the subject of further inquiry.”
Another study conducted on 20,000 children in 1931 showed that growth, especially in boys, was actually better in those receiving raw milk. Pasteurized milk was only 66 percent as effective in the case of boys and 91 percent as effective in the case of girls in inducing increases in weight; and 50 percent as effective in boys and 70 percent as effective in girls in bringing about increases in height
Animal Testing Comparing Raw Milk vs Pasteurized Milk
1941 STUDY carried out at the West of Scotland Agricultural College at Auchincruive:
- TWO GROUPS, each of eight calves, were fed, one group on raw milk, the other on pasteurized milk for 90 days
- NO DEATHS IN RAW MILK GROUP: All the animals in the raw milk group finished the trial without mortality.
- THREE DEATHS IN PASTEURIZED MILK GROUP: In the pasteurized milk group, two died before they were 30 days old, and a third died on the 92nd day; that is two days after the experiment.
- ILL HEALTH IN PASTEURIZED MILK GROUP: The remaining calves in the pasteurization group were in ill health at the end of the experiment, while all of the animals in the raw milk group were in excellent health.
Why only raw milk from organic pasture cows?
Raw milk safety can unfortunately not be guaranteed through our industrialised milk production. Modern milk production
has many possibilities for contamination in the feedlots, and during and after processing. Here, harsh solvents must be used to clean miles of pipes in the processing plant; impossible to prevent residues from contaminating the milk.
According to John E. Peck’s studies, factory-farmed cattle have 300 times more pathogenic bacteria in their digestive tractsthan cattle that are allowed to openly graze in pastures.
Cows bred in the confinement dairy system have large udders; they are typically milked three times per day. The feed given to confinement cows includes soy, GMO grains, bakery waste, citrus peel cake, hormones and antibiotics, and pellets from ethanol production.
Here an example of butter from confinement fed vs. grass fed cows to give you a visual example on the benefits and importance of only consuming raw milk from organic grass fed cows.
So in order to assure raw milk safety please follow these guidelines:
- Only purchase raw milk from pasture-fed cows
- Full fat
- Cows free of TB and undulant fever
- Milk produced under sanitary conditions
- Milk immediately placed in cold storage
- Regular testing program for somatic cell count and pathogens
- Regular testing of water on the farm.
How Do Farmers Maintain Raw Milk Safety?
Compared to 30-50 years ago, dairy farmers today can take advantage of many advancements that contribute to a safe product:
- Managed rotational grazing, ensures healthy cows
- Understanding of and effective testing for all zoonoses (diseases that cross-infect from animals to humans)
- Understanding of how water-borne pathogens get into bulk milk and control measures. Effective cleaning systems.
- Refrigerated bulk tanks
- Refrigerated transportation
- Easier and inexpensive milk testing techniques
Why did pasteurization of milk become mandatory?
Pasteurization of milk was introduced in America in order to combat the food borne illnesses spread through swill milk. During 1800s, the death rate was 50% among urban children drinking “Swill Milk,” that is, milk produced in inner city confinement dairies, from cows fed brewery swill and raised in unimaginable filth. Called “The Milk Problem.”
Water (usually from a well or dam) was often added to milk to make it go further; chalk was sometimes added. Called “the oldest food fraud” in 1860 and still a problem today. There is a case before the courts in Australia of water deliberately added to milk in 2007!
This has led to the mandatory pasteurization of milk, which was first proposed by Abraham Jacobi, known as the father of American pediatrics. Jacobi left Berlin for NY after being jailed two years for high treason during political turmoil of the early 1850s. Jacobi’s biggest promoter of pasteurization was his close friend and fellow German émigré, Nathan Straus, owner of Macy’s, who invented phrase “Raw Milk Can Kill.” In 1892, Straus opened the Straus Pasteurized Milk Laboratory and soon introduced the first low-cost milk depots for the city’s poor.
Early arguments for pasteurization always admitted that certified raw milk was also acceptable. Pasteurized and raw milk coexisted for over 50 years.
In 1890 at the City of New York Milk Committee Conference, the goal was to reach a consensus on how to handle the city’s dairy products. Most participants were opposed to pasteurization and considered certified raw milk superior. But city officials did not think they could afford the necessary inspection force to safeguard raw milk.
As a result, the Committee endorsed pasteurization because “Private companies, particularly larger companies, through their capital investment in pasteurizing technology, would enable the state to supply the guarantee of milk safety without imposing further public costs.
The decision had nothing to do with science, only with fiscal expediency.
The Process of Pasteurization
Pasteurization is a process that slows microbial growth in food. It is not intended to kill all pathogens but aims to reduce the number of viable pathogens so they are unlikely to cause disease.
There are two main types of pasteurization used today one is High Temperature in Short Time (HTST ) the other is Ultra-Heat Treatment (UHT). Both treatments involve rapid heating by forcing the milk between super heated stainless steel plates.
What are the risks of food borne illnesses in raw milk?
Raw milk is often blamed for causing infection with Listeria Monocytogenes, a deadly food pathogen that can cause severe illness and fetal death, premature birth or neonatal illness and death.
Between 1998 and 2005, there were over 10,000 documented outbreaks that contributed to 199,263 documented cases of foodborne illness. Raw milk was associated with 0.4 % of these cases, a number that is probably exaggerated.
There is no way to quantify whether any one of these foods is safer than another from this data, but it is clear from the data that there is no basis for singling out raw milk as “inherently dangerous.”
In a 2003 USDA/FDA report: Compared to raw milk
- 515 times more illnesses from L-mono due to deli meats
- 29 times more illness from L-mono due to pasteurized milk
On a PER-SERVING BASIS, deli meats were TEN times more likely to cause illness
How to buy Raw Milk in Australia?
If you wish to read more on raw milk vs. pasteurised milk and the negative impact of the industrialisation, pasteurisation and outlawing of raw milk on the dairy farmers please either download the presentation put together by the Weston A Price Foundation which you can find on this link: http://www.realmilk.com/safety/real-milk-powerpoint/