Choosing Between Raw Milk and a Dead, White Liquid

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When health
and business journalist David E. Gumpert, author of the newly released
Raw Milk Revolution: Behind America’s Emerging Battle Over
Food Rights, decided to look beyond the official FDA statement
on raw milk and pasteurization, he encountered farmers and producers
of nutritional supplements who told a very different story.

In the video
above, he shares the history of pasteurization and its exaggerated
health benefits versus the health benefits of raw milk, a living
food containing beneficial enzymes.

Sources:

Dr. Mercola’s
Comments:

David Gumpert
makes two very important points in this video that bear repeating:

  1. Louis Pasteur,
    father of pasteurization, was researching ways to kill pathogens
    in wine, not milk, when he developed his heat treatment process.
    Pasteur did not experiment with the heat treatment of milk!
  2. While you
    have been led to believe pasteurization significantly reduced
    childhood illnesses like tuberculosis and typhoid, the process
    came into prominence in the late 1800’s-early 1900’s,
    simultaneous with the building of sewage systems and improvements
    in the cleanliness of our water supply. Given this timing, it’s
    quite likely the benefits of pasteurization alone have been greatly
    exaggerated.

Pasteurization
Kills All the Benefits of Milk

The FDA would
have you believe pasteurization
of milk
protects you from deadly pathogens contained in raw
milk. The fact is, however, that if cows are raised as nature intended
(free-range and grass fed), there is no need to process the milk
these healthy animals produce.

The journey
that turns healthy raw milk into a dead, white liquid full of allergens
and carcinogens begins with modern feeding methods.

Cows are raised
on high-protein, soy-based feeds instead of fresh green grass. Instead
of free range grazing, they stand in feed lots and manure all day.

Breeding methods
produce cows with abnormally large pituitary glands so that they
produce three times more milk than normal. These cows need antibiotics
to keep them well. Needless to say, the antibiotics they are given
wind up in the milk you and your family drink.

Pasteurization
transforms the physical structure of the proteins in milk, such
as casein, and alters the shape of the amino acid configuration
into a foreign protein that your body is not equipped to handle.
The process also destroys the friendly bacteria found naturally
in milk and drastically reduces the micronutrient and vitamin content.

Pasteurization
destroys part of the vitamin C in raw milk, encourages the growth
of harmful bacteria, and turns milk’s naturally occurring sugar
(lactose) into beta-lactose. Beta-lactose is rapidly absorbed in
the human body, with the result that hunger can return quickly after
a glass of milk – especially in children.

The pasteurization
process also makes insoluble most of the calcium found in raw milk.
This can lead to a host of health problems in children, among them
rickets and bad teeth. And then there’s the destruction of
about 20 percent of the iodine available in raw milk, which can
cause constipation.

When pasteurized
milk is also homogenized, a substance known as xanthine
oxidase
is created. This compound can play a role in oxidative
stress by acting as a free radical in your body.

Why Is Government
So Fiercely in Favor of Pasteurization?

When the FDA
equates drinking raw milk to “playing Russian roulette with
your health,” I assume they’re referring to the milk that
comes out of most commercial dairies (the same ones they recommend
as good sources for your milk).

The following
is a brief description from The Humane Society of the United States
(whose undercover video also recently prompted the largest
beef recall in U.S. history
) about what these factory-farm dairies
are really like:

“Factory
farmed dairy cows are typically kept in indoor stalls or on drylots.
A drylot is an outdoor enclosure devoid of grass. Cows raised
on drylots usually have no protection from inclement weather,
nor are they provided with any bedding or a clean place to rest.

Drylots
can hold thousands of cows at one time. Because these lots are
only completely cleaned out once – or at the most, twice
– a year, the filth just keeps building up. Such conditions
are not only extremely stressful for the cows, they also facilitate
the spread of disease.”

It’s true
if you were to drink milk from these cows prior to pasteurization,
you could indeed be risking your health.

And when state
regulators
also get in on the act, it is simply inexcusable
government intrusion on the freedom of choice of American consumers.

There’s
also the matter of very powerful dairy industry lobbies. What would
happen to the majority of the dairy industry if raw milk really
caught on? They’d be forced to clean up their acts. Raise healthier
cows. Give them access to pasture. As only healthy cows are the
ones that you would buy raw milk from.

And this would
cost them money … lots of money.

Raw Milk
Is Health Food

Raw milk from
clean, healthy cows bears no comparison – in taste or nutrition
– to pasteurized milk. High-quality raw milk will always win
out over the pasteurized variety.

It’s
important to know that the milk you drink will only be as healthy
as the cow that produced it. Make sure to source your raw milk from
a clean, well-run farm that gives its cows access to pasture.

Raw milk from
grass fed cows is full of things that your body will thrive on,
including:

It’s
not uncommon for people who drink raw milk to report improvement
or disappearance of troubling health issues – everything from
allergies to digestive trouble to skin problems like eczema.

As David Gumpert
mentions in his video, after years of consuming highly processed
foods, we are experiencing skyrocketing rates of chronic, debilitating
conditions like asthma, obesity and diabetes.

Pasteurized
milk was the very first processed food we were exposed to, and countless
numbers of people are experiencing all kinds of health troubles,
from digestive upset to perhaps even autism.

This is why
even organic
milk
, which should be from relatively healthy cows, is STILL
not a healthy choice for milk, as it is still pasteurized.

Yet, many
people thrive
on raw dairy. As with nearly any food, the closer you consume it
to its natural state, the better. And this is also true for milk.

Are You
Ready to Join the Raw Milk Revolution?

Fortunately,
no matter how far public health officials go to discredit the benefits
of raw
milk
, a growing number of Americans are choosing natural dairy
sources, even though they may be technically breaking
their local law
.

If you’re
still on the fence, I suggest you talk to people in your area who
drink raw milk and eat raw dairy products. I assure you there are
more raw-milk drinkers around than you may think.

And you don’t
have to stop with milk. Most raw-milk providers also offer other
wonderful raw dairy products like cheeses,
sour cream, kefir, yogurt, butter, and fresh cream. The flavor of
these dairy products is incomparable – rich, creamy, sweet
and incredibly fresh.

Visit RealMilk.com
for sources of raw dairy products near you.

You might
also consider getting involved with organizations like the Weston
A. Price Foundation
and the Farm-to-Consumer
Legal Defense Fund
who are working toward true freedom of choice
for American consumers.

November
13, 2009

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