A Case For Real Milk

by lydia on April 5, 2012

Today I am bringing you a guest post by my good friend and fellow classmate, Ann McHugh. I had already wanted to write a post making a case for fresh real raw milk from grass fed and pastured cows that live happy lives free of drugs and hormones. I can’t even believe I have to write all of that alone as if clarifying what is a natural and very long existing reality has to be explained and defended. But, alas it does. We’ve come a long way from what is right and true when it comes to food and it’s unfortunate, but now we must make a case for the truth of real food, and that case must be made again and again. I recently had a friend that began to hear me about raw milk and thought I was making a whole lot of sense. Until one day a family member feared him into not drinking it over one short 2 paragraph article read from some medical newsletter. He handed me the article and insisted I reconsider serving my family fresh real milk from the local farm. I realized then and there, that people need to hear the truth again and again to even begin to allay the fears that have been repeatedly laid at their feet by our modern society, FDA and the ‘medical’ community. It’s sad to me that we put the FDA and doctors up on such a pedestal that they’ve become almighty God to us in deeming what is and isn’t safe or appropriate to eat. If they truly were so good at what they do, why on earth are we in the health crisis we are in?

Without further commentary from me, I’ll let Ann do her thing by sharing her research about why we should really consider consuming raw fresh real milk above the grocery store milk from CAFO farms.

 

A Case for Real Milk

What is pasteurization?  Pasteurization is the heating of milk to 145-150 degrees Fahrenheit for at least 30 minutes, and then reducing the temperature to no more than 55 degrees F.  It was developed by French chemist and microbiologist, Louis Pasteur, in 1884, in an attempt to counter the outbreak of tuberculosis, which claimed the lives of an estimated 25% of the adult population in Europe. The pasteurization process sets out to accomplish two goals: 1. to destroy all disease carrying pathogens and 2. to prevent the souring of milk.  The assumption is that harmful microbes are destroyed by heat, yet the milk itself is not.  In reality, quite the opposite is true.  Pasteurization does not kill all harmful microbes in milk, yet it does harm the milk.  Furthermore, after pasteurization, the lactic acid bacilli in raw milk is killed. Consequently, the milk does not sour naturally, but quickly decomposes, allowing undesirable germs to multiply rapidly.

In her book, The Medical Mafia, Dr. Krista Lanctôt articulately debunks pasteurization with a “one-two punch”: “1. The temperature is not high enough.  2. The temperature is too high.”  In other words, the temperature is not high enough to kill all germs, such as those that bring us typhoid, coli bacillus, tuberculosis, and in some cases, salmonella.  Yet, the temperature is too high, thereby destroying raw milk’s intrinsic germicidal properties and healthy enzymes.1 The adulteration does not end there.  Pasteurization, while still not killing all germs, does manage to do a very good job at destroying raw milk’s healthful and vital components.

Vitamin C.   This vitamin is largely destroyed in the pasteurization process, encouraging the growth of harmful bacteria and scurvy.  It is interesting to note that scurvy is rarely found in breast-fed babies.2  In fact, raw breast milk is widely supported by the CDC,  as stated directly from the CDC website: “Mother’s milk is the safest food for young infants. Breastfeeding prevents salmonellosis and many other health problems.”3  Ron Schmidt book, author of The Untold Story of Milk, expands: “For mothers who are unable to breastfeed.…the logical alternative is homemade formula based on raw milk from another mammal, but official government policy adamantly opposes giving raw milk from animals to infants, recommending manufactured formula instead, a product that is highly synthetic and which has its own safety issues.”

Vitamin B complex.  Raw milk is one of the best sources of vitamin B.  B vitamins contribute to a healthy nervous system, which provides stress relief and much needed energy.  They are some of the most essential vitamins to the body, as they perform so many functions that support overall health and wellness.  Sadly, about 38% of vitamin B complex is destroyed in the pasteurization process.

Vitamin A. The butterfat in raw milk is plentiful in fat-soluble vitamins, particularly performed vitamin A.  Preformed vitamin A is vitamin A that comes from animal sources.  It is absorbed in the form of retinol, one of the most bioavailable forms of vitamin A.  Vitamin A plays a key role in supporting a healthy immune system, fertility, vision, and (yes, ladies) glowing, clear skin!

CLA.  CLA (conjugated linoleic acid), present in raw butterfat, may prove to be one of nature’s most potent cancer fighters.  Grass fed cows’ milk contains up to 5 times the amount of CLA than their grain fed, feedlot counterparts.  French researchers compared CLA levels in the breast tissues of 360 women.  Women with the most CLA in their tissue had a 74% lower risk of developing breast cancer than with the lowest levels of CLA in their tissue (and thus, their diet).  Yet another reason to drink raw milk from pasture raised cows over the dead white liquid known to be pasteurized milk.

Enzymes.  Lactose-intolerant much?  Vital enzymes, such as lactase for lactose (milk’s sugar), galactase for galactose, and phosphatase for calcium assimilation, are destroyed in pasteurization, making pasteurized milk extremely difficult to digest.  Enzymes help us to properly digest foods by breaking down the nutrients into a form that is small enough to pass through the minute pores of the intestinal wall and into our bloodstream.  It is no wonder that pasteurized milk is the #1 allergic “food” in our country.  In fact, people who have been allergic to pasteurized milk their entire lives typically find that they tolerate raw milk quite well.  Furthermore, lactoperoxidase, the most abundant enzyme in raw milk (also found in saliva and tears), provides a most powerful bacterial defense.

Calcium.  Talking about milk without talking about calcium is like dancing without music.  As you may have guessed by now, yes – even calcium absorption and assimilation is significantly hindered through pasteurization.

Why, then, such an outright, vicious, attack on raw milk, “a food that has sustained much of humanity before and throughout recorded history”?5  (As England’s Minister of Agriculture stated in the late 1930s, “the human race existed long before Pasteur was heard of.”)  The FDA and CDC, along with conventional medicine, have been pushing for laws to ban the sale of raw milk for years.  However, one need only turn their attention to the American beef industry to grasp the gross hypocrisy of the situation.  For instance, a nationwide study conducted by the USDA in 1996 found that 7.5% of ground beef samples taken at processing plants were contaminated with Salmonella and 11.7% were contaminated with Listeria.  Sadly, it does not end there: 30% were contaminated with the pathogen Staphylococcus aureus and over half with Clostridium perfringens.  The USDA study also concluded that a whopping seventy-eight percent of the ground beef contained microbes spread primarily by fecal matter.  As eloquently declared by Eric Schlosser in Fast Food Nation: “The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms…Behind them lies a simple explanation for why eating a hamburger can now make you seriously ill: There is shit in the meat.”  As of 2011, the CDC estimates that roughly 1 in 6 Americans (or 28 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses, with the most common pathogens found in “Modern Meat.”

Ron Schimdt, author of The Untold Story of Milk, addresses the question of “So, why the attack on raw milk?”: “Many of our public health and medical officials would like to rectify these [foodborne problems], but are powerless to do so. They would find it as difficult as you or I would to take on the rich, powerful and highly influential corporations that control the meat and milk industries. Raw milk, on the other hand, produced by a literal handful of small farmers, is an easy and historically vulnerable target. Thus we have the rather odd situation of scores of local, state, and federal public health workers investigating ‘outbreaks’ of generally mild gastrointestinal illness in often only a handful of individuals who may have become ill because they drank raw milk…The public meanwhile continues to consume feces in most of their hamburgers as the substantial public health problems associated with industrialized agriculture are largely ignored.”  Schmidt continues, “In assessing relative risks, we also should keep in mind that the 1985 Salmonella multi-state epidemic in the Midwest that sickened nearly 200,000 people, hospitalized over 3,000, and killed 18 was traced to pasteurized milk. Pasteurized milk was also the vehicle in the Michigan PBB disaster…”  Schmidt further points out: “…pasteurized milk caused the worst milk-borne outbreak of scarlet fever ever; 4,755 people were stricken and 453 died during a four-month period in an epidemic that was traced to negligence at a local pasteurizing plant.”6

As with all things, raw milk should be sourced from a clean, local farm, where the cows are happy being cows – grazing in the grass as nature intended!  The bias and gross misinformation presented by conventional medicine and government officials in regard’s to one of nature’s most perfect foods is quite unfortunate.  However, knowledge is the first step towards change.  It’s time to create a shift in the current paradigm!

1. The Medical Mafia, Dr. Krista Lanctot, The Wellness Directory of Minnesota, http://www.mnwelldir.org/docs/history/biographies/louis_pasteur.htm

2. Real Milk, http://www.realmilk.com/abstractsmilk.html

3. Centers for Disease Control and Protection, Salmonella Prevention, http://www.cdc.gov/salmonella/general/prevention.html

4. Bougnoux ,et al.,Inform, 10:S43, 1999.

5. The Untold Story of Milk, Ron Schmidt, pg. 252

6. The Untold Story of Milk, Ron Schmidt, pg. 257

Be sure to check out RealMilk.com for further insight and info. on raw milk, as well as where to purchase it in your state and the legalities of it within each state in the U.S.

Also, Mark McAfee of Organic Pastures in California is an wonderful raw milk activist and educator. I highly recommend checking out his videos on YouTube. Here is an article called; ‘15 Things Pasteurization Kills’ by Mark that is a great read and resource.

 

 

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{ 4 comments }

Suzanne April 6, 2012 at 8:32 am

I loved your post Ann. It was very detailed and informative. Also check out a book on raw milk by Dr. William Campbell Douglass II.

Laura Black April 7, 2012 at 12:06 pm

Excellent article! What great information. And it’s true, why do we need to defend natural, organic and raw foods?? The section about enzymes clearly explained why so many of us are lactose intolerant, including me. Thanks for the research and your diligence with this subject.

lydia April 9, 2012 at 11:25 am

She did a good job, didn’t she Suz!!

Glad you enjoyed it Laura!

Lis January 24, 2016 at 1:07 am

How can I get fresh milk delivered to me

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