Pasteurized vs. Raw Milk
Information from ‘The Raw Truth About Milk’ William Campbell Douglass II, MD (pgs. 13-28)
- Pasteurization may be used to mask low-quality milk
- Heat destroys a great number of bacteria in milk and thus conceals the evidence of dirt, pus and dirty dairy practices. To combat the increase in pathogens milk goes through ‘clarification’, ‘filtering’, ‘bactofugation’ and two ‘deariation’ treatments. Each of these treatments uses heat ranging from 100-175 degrees Fahrenheit. Dairies count on many heat treatments to mask their inferior sanitary conditions: milk filled with pus, manure and debris.
- Homogenization of milk causes leucocytes (pus) to settle as sediment in the bottom of milk. The milk industry calls this pus sediment ‘slime’: a grayish-oily sludge. This slime is removed by ‘clarification’
- Pasteurization destroys vitamin C, and damages the water soluble B vitamins diminishing the nutrient value of milk
- Calcium and other minerals are made unavailable by pasteurization
- Milk enzymes, proteins, antibodies as well as beneficial hormones are destroyed by pasteurization resulting in devitalized ‘lifeless’ milk. Milk enzymes help digest lactose and both enzymes and milk proteins help to absorb vitamins
- Pasteurized milk is more likely to lead to decay in teeth and interferes with the proper development of the teeth
- Infants do not develop well on pasteurized milk
- Pasteurization removes the stimulus to remove diseased animals from milking herds
- Pasteurization has contributed to an increase in allergies
- Pasteurized milk can be held for as many as four to five days in holding silos. The date on the carton is calculated from the time of bottling, not the date of milking
- It’s cheaper to produce dirty milk and kill the bacteria by heat, that to maintain a clean dairy and keep cows healthy
- Consumer Reports found 44% of 125 pasteurized milk samples contained as many as 2200 organisms per cubic centimeter (fecal bacteria, coliforms)
- Raw milk may contain no more than 10 coliforms per cubic centimeter
- Raw milk is usually bottled and sold within 24 hours, and yet can be held safely for four to five days because of the strict standards required of the raw milk dairies. The milk is also clean because the natural enzymes in raw milk eat and destroy any pathogens.
- Raw milk is not homogenized. Homogenization destroys milk fat which releases lipase which turns milk rancid.
- Raw milk is filled with fat digesting enzymes (removal of these enzymes by pasteurization causes lactose intolerance)
- Raw milk is filled with absorbable calcium, vitamin C and minerals
- Raw milk does not have the cream ‘skimmed’ from it. Cream contains CLA (cancer fighting and immune boosting organisms). Absence of cream (non-fat milk) is called ‘blue milk’ in the dairy industry and is poured into the ground as it makes animals sick
- Pasteurization was originally used to clean up milk from filthy diaries at the turn of the century. Rather than cleaning up the diaries, pasteurization has enabled dairies to continue to produce dirty milk: cheaply. Raw milk does not need to be boiled, clarified, filtered, aerated and bactofugated. It is clean and healthy. It is the mainstream dairies that are dirty. Contact your state representatives concerning the legalization of raw milk. Demand that they not be swayed by the high paying lobbyists of the dairy industry who would rather produce dirty, cheap milk than spend the money on clean dairies and healthy cows.
Thursday, September 2, 2010
This is being reposted from PureZing.com.