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Link of info on where you
can find milk in your local area
http://www.realmilk.com/where1.html
In other Countries
http://www.realmilk.com/where-other.html#can
Many people don't realize that raw milk
has many benefits. It can make you healthier, help you grow properly, and it
contains many of the vitamins and enzymes you need to live a healthy life.
Raw milk is rich in enzymes and contains
all 22 of the essential amino acids, the building blocks of life1, including
phosphate. Phosphate is essential for the absorption of calcium and is plentifully
present in raw milk but is completely destroyed by pasteurization. Prosphatase is an essential agent to the proper development of a
strong skeletal structure. The enzyme lipase is also present in raw milk. Lipase aids in the
digestion of fats. It is destroyed by pasteurization as well. 2. Lactase, an enzyme that helps with milk digestion and in
the digestion of lactose, is in raw milk3. "; Raw
milk is also an excellent source of vitamins particularly vitamin B12, a
necessary vitamin that is difficult to find in non-meat sources1. Johns
Hopkins University and the University of Maryland found that raw
milk contains 2 1/2 times more of the enzyme lgG than pasteurized milk. This
important enzyme
inhibits rotavirus organisms that cause diarrhea
in infants. Natural vitamin C is 33% higher in fresh raw milk than in
pasteurized milk 2. Many people don't realize
that vitamin A, vitamin B, vitamin C, and
enzyme inhibitors that kill pathogens are all destroyed by pasteurization. 2
Francis Pottenger, M.D. proved
that raw milk reversed scurvy. Raw milk naturally has
enzyme-based pathogen killers. These enzymes
include lactoferrin, xanthine, oxidase,
lactoperoxidase, lysozyme and nisin. Research
has shown that when pathogens were added to raw milk they would not grow. The salmonella could not be found after
less than 24 hours. The listeria and the E. Coli would not grow either.3 Thus, research has shown that raw
milk contains enzymes and antibodies that make milk actually less susceptible to
bacterial contamination. Dr. Crew used raw
milk therapy on people with advanced cases of pulmonary tuberculosis and they
improved rapidly. John Fowler M.D., Worcester Massachusetts, reported relief of
muscle cramps in pregnancy. He said that raw milk therapy was very effective,
and in no instance where used faithfully, were the muscle cramps in pregnant
women a cause of discomfort.
1.Anna Soref: newhope.com
2. William Campbell Douglass, Jr., M.D. & Vonderplanitz, Scientist/Nutrionist
3. Mark McAfee: Founder, Organic Pastures, The Safety of Raw Milk
A lot of
people find that raw milk helps them lower weight and blood pressure. One
patient went from 325 lbs. to 284 lbs. in two weeks on two qts. of raw milk a day and her blood
pressure was reduced from 220 to 170. The worst case of psoriasis Dr.
William Douglass had ever seen was when a boy came in and he was covered from
head to toe with scales. They put him on a raw milk diet and in less than a month he
had skin like a baby's. Many
people are realizing that raw milk has many benefits. Raw milk contains the
essential vitamins, enzymes, and amino acids. Raw milk has been a part of our
diet all through the millennia and it has just been these last 100 years that we
have pasteurized milk. What a coincidence that now we as a nation are sicker
than ever. Pasteurization is just an excuse for the sale of dirty milk, it may
be used to mask low quality milk. Pasteurization
promotes carelessness. People are now
realizing that raw milk is now good for you.
Raw milk vs. Pasteurized milk
CATEGORY COMPARED
RAW MILK
PASTUERIZED MILK
ENZYMES ALL AVAILIBLE LESS THAN 10% REMAINING
PROTEIN
100% available, all 22 amino acids, including 8 that are essential.
Protein-lysine and tyrosine are altered by heat with serious loss of metabolic
availability. This results in making the whole protein complex less available
for tissue repair and rebuilding
3) Fats: (research studies indicate that
fats are necessary to metabolize protein and calcium. All natural
protein-bearing foods contain fats.)
All 18 fatty acids metabolically available, both saturated
and unsaturated fats. Altered by heat, especially the 10 essential unsaturated
fats.
4) Vitamins: All 100% available Among the
fat-soluble vitamins, some are classed as unstable and therefore a loss is
caused by eating above blood temperature. This loss Vitamin A, D, E and F can
run as high as 66%. Vitamin C loss usually exceeds 50%. Losses on water-soluble
vitamins are affected by heat and can run from 38% to 80%.
5) Carbohydrates: Easily utilized in metabolism. Still associated naturally with
elements. Tests indicate that heat has made some changes making elements less
available metabolically.
6) Minerals: All 100% metabolically
available. Major mineral components are calcium, chlorine, magnesium,
phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more,
100% available. Calcium is altered by heat and loss in metabolism may run 50%
or more, depending on pasteurization temperature. Losses in other essential
minerals, because one mineral usually acts synergistically with another element
There is a loss of enzymes that serve as leaders in assimilation minerals.
I. In nearly 40 years, millions of
people drank over 3 billion glasses of Alta Dena Dairy raw milk and
there was not one epidemic, not one proved case of foodborne illness because of
it.
II. Raw
milk produced under gross conditions has not been proved to be the cause of an
epidemic. No
one been maimed by drinking raw milk. (p. 14-17.) Until 1950,
raw milk commonly contained bacterial counts of 3 million ml and 200 ml
pathogens, compared to 10,000 ml and 10 ml pathogens now, and
there were no epidemics that proved to be caused by raw milk,
proving
that raw milk is not harmful when containing many pathogens (p. 15, ¶ 2-3) even
when used as a preservative for raw meat (p. 21).
III. A review the cases DHS cited in
their Report, p. 4, shows a total of 156 cases from 1973 until 1992, but no
outbreaks or epidemics attributed to raw milk. Let's say that that figure
was valid, although it is not, as explained above: 156 cases ¸ 19 years =
5.6 cases each year attributed to raw milk. That
is the lowest incidence of any animal product produced.
However,
there is extensive evidence showing that pasteurization is a great health risk
to the public, having caused numerous epidemics. One pasteurized-milk
epidemic involved 200 people, another 468 people, another 1,492, another 16,284,
another 17,000, and another 197,000 people. In each incident the product was
from a single source producer. In the years 1978-1997 there were 232,485
people who suffered due to outbreaks from pasteurized milk.
(p. 5-7.) If we were to disregard all of the other outbreaks from
pasteurized milk and consider only those listed on pages 5-8, we have:
232,485 cases ¸ 19 years = 12,236 people effected each year from bacteria in
pasteurized milk. In almost all cases, CDC reported that investigation
showed proper pasteurization. CDC's figures and CDC's conclusion that
" pasteurization provides assurances against infection", are
contradictory and untrustworthy. Considering that CDC attributed only 4%
of foodborne illness to milk consumed in the same bulk as other foods, it is the
safest product to consume and does not merit the prejudice that it receives.
But as the facts state, pasteurized milk has caused 2,185 times more Foodborne
illness than was attributed to raw milk.
IV.
The decline in raw milk consumption met with a dramatic increase in Salmonella
illness,
.
It could be reasonably argued that the deprivation of raw milk to the public
resulted in a loss of natural immunity to bacteria and more people succumbed,
and continue to succumb, to bacterial illness.
The
ill effects to cultural groups from loss of raw milk and allergies to
pasteurized milk has been repeatedly studied and confirmed.
Ø Strains of bacteria have become immune to
antibacterial agents and humans are becoming more susceptible to bacteria
illness. (p. 30, ¶ 6.)
Science has proved that humans become immune to bacteria to which they are
exposed.
Legally and morally, it would be correct to allow people to develop or maintain
natural immunity by ingesting them in food-form, especially those who are
considered "high risk". People who buy raw milk are aware that
there may be pathogens within it by the Government warning label.
Ø There
has been no proof that feeding or contact with raw milk is unsafe or dangerous
to infants and children
, nor to the "high risk" groups defined by health departments.
We are not saying that food-poisoning does not exist.
We have no evidence that raw milk has proved to cause any illness in any
children and other "at high risk" individuals.
Evidence
exists that infants and children thrive on raw milk.
(p. xx, and Exh. L.) Illnesses
in infants have been treated successfully with raw milk for centuries in
hospitals and clinics. (p.16-17.) Raw milk reduced infant deaths in
hospital by 94%.
Some
Outbreaks Attributed to Bacterial Food-poisoning from Pasteurized Milk
A 1945 ,492 cases for the year
in the
A 1945 outbreak,
300 cases in
A 1945 everal outbreaks, 468
cases of gastroenteritis, 9 deaths, in
A 197 8 outbreak, 68 cases in
A 1982 ver 17,000 cases of
yersinia enterocolitica in
A 1982 72 cases, with over 100
hospitalized from a three-Southern-state area.
A 1983 outbreak,
49cases of listeriosis in
A 1984 August, 1 outbreak S.
typhimurium, approximately 200 cases, at one plant in
Park
A 1984 November, 1 outbreak S.
typhimurium, at same plant in
A 1984 March, 1 outbreak, 16,284
confirmed cases, at same plant in
A 1985¾197,000 cases of
antimicrobial-resistant Salmonella infections from one dairy in
California.[7][8]
A 1985 ,500+ cases, Salmonella
culture confirmed, in
A 1993 outbreaks
statewide, 28 cases Salmonella infection.
A 1994 outbreaks,
105 cases, E. Coli & Listeria in
A 1995 outbreak,
3 cases in
A 1996 outbreaks
Campylobactor and Salmonella, 48 cases in
A 1997 outbreaks,
28 cases Salmonella in
Dr.
Pottenger elaborated on malnourishment caused by pasteurized dairy
"Can human infants be born of mothers who are deficient, and yet attain a
fair degree of skeletal development if given a proper raw milk supply? ,The
three infants were born of mothers known to be hypothyroid.
Prior to the birth of the infants shown, all three mothers had given birth to
children within three years. Each
of the previous children was asthmatic,
showed infantile rickets, and possessed poor skeletal development. The first
child shown in Figure 4 [healthiest-looking] was breast fed from birth, with the
mother living under excellent health-promoting conditions. The second child was
on powdered milk for four weeks, and on raw certified milk after that without
cod-liver oil or orange juice. Both the first and second child began
supplemental feedings when they were about five months old and were very healthy
babies. The
third baby was always sickly and had been on formulae since birth. These
formulae included powdered milk, pasteurized milk, boiled milk, boiled certified
milk and canned milk.
She
had suffered from severe gastric distress during her entire infancy and when
eight months old she developed asthma.
She is very small though her parents are of larger build.[10]
Steinman studied rats.[11] The
decay process in rats' teeth is biologically identical to that in human teeth.
He divided his rats into several groups. The control group received
a standard nutritious rat chow made by the Purina Company. Steinman
discovered
that these rats would average less than one cavity for their entire lifetime.
The second group received a very heavy refined sugar diet. Although
they grew faster than the Purina rats, they averaged 5.6 cavities per rat.
The third group was fed "homogenized
Grade A pasteurized milk"
and
they had almost twice as many cavities as the sugar-fed
group - 9.4 cavities per animal.
Dr. Weston Price in Nutrition and Human Degeneration proved fifty years ago what
Steinman showed in 1963:
Processed milk leads to disease and premature death.[12]
Nizel of Tufts University
reported that decayed teeth were four times more common in pasteurized
milk-fed babies as opposed to breast-fed babies.
Dr. Weston Price, D D.S., proved
that processed food, such as pasteurized milk, causes poor development of the
facial bones.
The pituitary hormone, TSH, stimulates the thyroid gland. If minute
amounts of this pituitary hormone were absorbed daily from unbalanced
pasteurized milk, depression
of the thyroid gland could eventually result.
Low
thyroid function has become extremely common in the USA.
Some experts estimate that fifty percent of the people over fifty years of age
have some degree of low functioning thyroid. Another hormone from the
pituitary, ADH,
absorbed regularly from pasteurized milk causes water retention.
ACTH,
a powerful adrenal stimulator, absorbed regularly from pasteurized milk
contributes to everything from diabetes and hypertension to Addison's Disease
(adrenal exhaustion), and acne.
Several
cancers, such as ovarian cancer, have been linked to the consumption of
pasteurized dairy products.
According to a study by Daniel Cramer, M.D., and colleagues at Harvard, pasteurized
dairy-product consumption affects a woman's ovaries.[24]
Some women have particularly low levels of certain enzymes, and when they
consume processed dairy products on a regular basis, their
risk of ovarian cancer can triple that of other women.
Pasteurized milk is touted for preventing osteoporosis, yet
clinical research shows otherwise.
The Harvard Nurses' Health Study, 1997, which followed more than 75,000 women
for 12 years, showed
no protective effect of increased processed-milk consumption on fracture risk.
[31]
In fact, increased intake of calcium from pasteurized dairy products was
associated with a higher fracture risk.
An
Australian study showed the same results.[32]
Additionally,
other studies have found no protective effect of pasteurized dairy calcium on
bone.[33]
BENEFITS
OF RAW MILK
The British journal The Lancet reported, "Resistance to tuberculosis
increased in children fed raw milk instead of pasteurized, to the point that in
five years only one case of pulmonary TB had developed, whereas
in the previous five years, when children had been given pasteurized milk, 14
cases of pulmonary TB had developed."
Raw
milk also contains an anti-viral agent.
In 1997, British studies have shown that some mysterious
substance in the aqueous portion of the raw milk, below the cream layer, works
against viral infections.[49]
Formula
and boiled milk do not contain this virus-fighting agent.
The
enzyme lipase aids in the digestion of fats. It is plentiful in raw milk
but destroyed by pasteurization. One of the most remarkable and important
discoveries in medicine, the
incredible healing power of fresh raw milk,
goes unnoticed by the medical profession. No one knows who first used raw
milk as a therapeutic agent, probably the Egyptians. Hippocrates,
the father of medicine, prescribed raw milk for tuberculosis. Dr.
J.E. Crewe, from the Mayo Foundation,
Recipe
Use 2 cups of raw milk add 1 tablespoon of honey and 1 tablespoon of red wine (
your choice) 2 drops of propolis and cinnamon extract 1/2 teaspoon blend and
then proceed to drink you can add a potato to this as a meal baked or cooked in
oil and water mixed with herbs....this combo can hold you fro up to eight hours,
maintaining strength no desire to eat. Sugar levels maintain and maintain for a
long period of time, protein a uptake is almost felt immediately and fat is
decreased off the body as a result of the lipase and CLA content