Fresh, unprocessed (raw) whole milk safety, health and economic issues – a campaign for real milka campaign for real milk price petrol in europe

DANGERS EXAGGERATED: although raw milk, like any food, can become contaminated and cause illness, the dangers of raw milk are greatly exaggerated. In an analysis of reports on 70 outbreaks attributed to raw milk, we found many examples of reporting bias, errors and poor analysis resulting in most outbreaks having either no valid positive milk sample or no valid statistical association ( response to marler list of studies).

USDA/FDA STATISTICS: based on data in a 2003 USDA/FDA report: compared to raw milk there are 515 times more illnesses from L-mono due to deli meats and 29 times more illness from L-mono due to pasteurized milk. On a PER-SERVING BASIS, deli meats were TEN times more likely than raw milk to cause illness ( intrepretive summary – listeria monocytogenes risk assessment, center for food safety and applied nutrition, sept. 2003, page 17).

OUTBREAKS DUE TO PASTEURIZED MILK: due to high-volume distribution and its comparative lack of anti-microbial components, pasteurized milk when contaminated has caused numerous widespread and serious outbreaks of illness, including a 1984-5 outbreak afflicting almost 200,000 people. In 2007, three people died in massachusetts from illness caused by contaminated pasteurized milk ( real milk powerpoint, slide 30).

MODERN ADVANTAGES: compared to 30-50 years ago, dairy farmers today can take advantage of many advancements that contribute to a dramatically safer product including pasture grazing, herd testing, effective cleaning systems, refrigeration and easier, significantly less expensive, more accessible and more sophisticated milk and herd disease testing techniques.

RAW HUMAN MILK: in recent studies, infants on pasteurized human milk did not gain weight as quickly compared to those fed raw human milk ( J pediatr gastroenterol nutr. 1986 mar-apr;5(2):248-53) and premature babies given raw human milk had more rapid weight gain than those given pasteurized human milk. Problems were attributed to pasteurization’s destruction of lipase ( J pediatr gastroenterol nutr. 1986 mar-apr;5(2):242-7).

THE MILK CURE: in the early 1900s, the mayo clinic administered the “ milk cure,” which consisted in drinking 4-5 quarts of raw milk per day, obtaining favorable results for a range of illnesses including cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems and chronic fatigue; these results are not obtained using pasteurized milk.

DANGERS OF PASTEURIZED MILK: many studies have linked consumption of pasteurized milk with lactose intolerance, allergies, asthma, frequent ear infections, gastro-intestinal problems, diabetes, auto-immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk ( don’t drink your milk, frank oski, MD, 1983).

Hi, in 2016 in germany, the government also seems to be clamping down on producers of raw milk and raw milk products. There are suddenly “scandals” purportedly finding various viral and bacterial agents in raw milk when we know that hygiene has only gotten better, not worse, in the past decades. While searching for raw milk in my area of central germany, I personally talked to a farmer a few weeks ago who had been producing “vorzugsmilch” (government-certified raw milk) for decades. He has now effectively been prevented from selling raw milk because of such trumped-up test results and the resulting bureaucracy. Experts compare raw milk to blood in its composition, containing cancer-fighting immune complexes which are indeed destroyed by heating. But governments the world over are under pressure by industry to sell mass-produced goods. They really don’t want us to drink any kind of milk, as they can produce soy or other “milks” at a fraction of the cost for twice the price of cow’s milk. Estimate my gas cost the push to vegan is less a grassroots movement than a big food strategy. Manufacturers can easily doctor milk products to produce allergies, and we end up drinking their fake nonmilk products. I doubt milk will be available at all in some years. Lap band surgery south africa the “food” products we can buy are ideally toxic enough to prevent our living beyond retirement after spending our life’s earnings on illnesses and useless and harmful treatments provided by the medical-industrial complex. Proof that governments are actively seeking to prevent our living too long: the “public finance balance of smoking in the czech republic” was a 2001 report commissioned by philip morris’s czech division following concerns raised by the czech health ministry that smoking’s costs outweighed its fiscal benefits.[1][2] it’s in wiki and all over the net, just google it. The study was conducted by arthur D. Little and found that smokers’ early deaths and cigarette-tax revenue outweighed the costs of health-care and lost tax revenue from early death.[1] similar studies were repeated in every major country of the world. So is agenda 21 alive and well? Go figure. The sad thing is, even such corporations as tobacco and big pharma are nonliving, machinelike entities that helpless CEO’s are powerless to stop anymore, even if they wanted to. They are too big to fail. We are in a vicious cycle no longer even controlled by human beings, but rather algorithms. The only remedy is for consumers to unify and act as a huge, coordinated group in refusing to buy a bad product. The idea of selling raw milk for pet food is great. We need more thinking like that. In germany, raw milk can technically be sold if it has a warning label to cook it before consumption, similar to fresh meat like chicken and pork. That might work in the US as well.

If children get sick, maybe you should cook it before giving to young or when the product gets a few days old, keep it properly refrigerated at ALL times, don’t take other’s words for complete truth for there are so many different facts and opinions that are all true in different circumstances. Find the truth for yourself and through testimonials.

Go to you local farms and ask to tour the place and see how they treat the animals and the product, whatever it is, and decide if its to standard for you and your family. What is to standard to you as a healthy adult might not be right for a young child who hasnt been exposed to it before. Moderation, also, a new food product should be EASED into to get your body used to it the enzymes and vitamins and build immunity and antibodies(if needed). Just as a vaccine works by giving you weakend individual viruses that cause disease so your stronger immune system can make antibodies, so should first time users should uses these products slowly at first or cooked or partially cooked to aid in the making of antibodies to potential pathogens. This

There is an interconnectedness with everything food and health, more this and less that means i need more of this other thing. Gas cost to drive 1500 miles research foods in relation to your family need and history of health, eat what feels good and what you know is good, eat things that balance each other in proportion to your exercise and everythin . It is so complex it would be difficult to know and remember ever unique process and purpose.

But there are pros and cons about everything, we all know that. Not everything is right for everyone, and there is so much to know and so much we dont know, things we forget. There is risk in everything, even worrying too much about something. Think and choose with an educated and researched mindset and you should find what will work for you, but no one way is best on every aspect to everyone.

That it is possible to get a variety of illnesses from raw milk is true, but that is true for most foods. Whether it is probable is another matter, and one is far more likely to get foodborne illnesses from many other types of foods, per CDC data. Historically, there was a period of greater risk of illness from raw milk during the phase when milk production was changing from pasture-based to filthy, crowded confinement operations, often from cows fed spent mash from distilleries (“swill dairies”).

Raw milk can be safely produced today. Note this does not mean 100% guaranteed safe, because that can never be said of any food. But as shown by government data, it is actually safer than any other food they track, including raw produce, deli meats, eggs, etc. Cows should be eating grass outside as much as possible, with hay and silage in winter. Milking parlors should be clean, udders cleaned before milking, milk captured in clean stainless containers and immediately chilled, etc. Cattle should be tested regularly for a variety of illnesses, including TB, and the milk should be tested regularly. (the raw milk institute and farm-to-consumer legal defense fund offer detailed guidance on raw milk production; this is just a summary.) we now have the knowledge to greatly reduce risks that were not well understood in the mid-late 1800s and early 1900s.

The real issue is not whether raw milk obtained from grass-fed cows is safe. Rather, it’s that milk from commercially raised cows is actually dangerous to consume unless it is pasteurized. Factory-farmed animals are routinely fed an unnatural, high-protein soy- and corn-based diet and given shots of BGH (bovine growth hormone) to artificially increase milk production. How to work out fuel cost per km this diet is so contrary to their biology that it causes severe illnesses that can only be combated by continually injecting the cows with antibiotics. These animals, kept in inhumane conditions far from their natural environment, are subject to enormous stresses. Drinking raw milk from these cows would be an exercise in stupidity.

Raw milk is an incredibly complex whole food, complete with digestive enzymes and its own antiviral, antibacterial, and anti-parasitic mechanisms conveniently built into a neat package. It is chock-full of both fat and water-soluble vitamins, a wide range of minerals and trace elements, all eight essential amino acids, more than 60 enzymes, and CLA—an omega-6 fatty acid with impressive effects on everything from insulin resistance to cancer to cardiovascular disease. Raw milk is delicious medicine.

Both sides of the raw milk debate feel strongly about their respective positions, and both share valid concerns. Federal and state health agencies view the consumption of any raw milk as risky to human health. To them, milk is milk, and the only way to protect the public from the potential danger of pathogens such as salmonella, E. Coli, and listeria is through pasteurization. According to statistics used by the FDA, raw milk has been linked to 1,837 cases of illness between 1998 and 2009. These led to 195 hospitalizations and two deaths. While the feds feel justified engaging in armed raids on farms, is this where we want our SWAT teams?

Numerous studies document the benefits of raw milk, including the “milk cure” used by the mayo clinic in the 1900s for diseases ranging from cancer to weight loss to chronic fatigue. A comment in a report prepared by the weston A. Price foundation helps explain the contradictory stances on this ancient food: “the literature implicating raw milk in food borne illness exhibits a systematic bias against this food. In many cases, this bias is not intentional, but is a product of sloppy scientific principles.” the report concludes, “it appears that most investigators are thoroughly convinced that raw milk poses a major threat to public health, and thus they often rush to judgment to implicate raw milk even when the science is not fully supportive.” now there’s food for thought.

Fact is, raw milk has been consumed throughout history – safely. However, as brad says, below, the real problem is that modern factory farm milk is not safe to drink unless it has been heated/pasteurized, as there are lots of nasty things in it. They heat it to destroy the pathogens in the milk due to unclean living conditions. Most animals throughout history have been raised in pastures and meadows and were able to eat their food of choice – green, leafy vegetables – grasses – herbs. Animals in factory farms are force fed things that are not natural for them to eat, such as grains, and they are kept in close quarters which is rife with filth – just drive by a factory farm and you will not want to eat or drink anything that comes from it.

Heat kills enzymes and changes the construction of molecules. Natural gas btu cost calculator that is why flavor, color, texture and nutrient content change when you cook fruits and vegetables. Compare a stalk of raw broccoli vs broccoli cooked to death by an english cook such as my mother. Too much heat destroys life. At 118 degrees F, digestive enzymes are GONE. The two foods are not at all the same. Perhaps a chemical analysis would yield the same mineral content, but one is alive and the other is dead… very dead. Dead food does not a healthy body make.

I saw one essay that said it’s ok to eat cooked food because our own internal digestive enzymes will take care of what we eat. That’s true to a point. But once you have used up your digestive enzymes, it becomes difficult to process food. This is what happens as people age. It is why they are unable to comfortably eat and drink what they once were able to joyfully eat and drink.