Raw Milk Vs. Pasteurized Milk

Health-RawVsPast-600x626From Armchair Science, London
April 1938
Read this article in Japanese

There is no substitute for clean, raw milk as a food, so far as children are concerned. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.

Unfortunately, many grossly distorted statements are current regarding our milk supply. If we are to believe the protagonists of the Pasteurization-of-all-milk-at-all costs Party, raw milk is as good, or rather as bad, as rat poison-although as the Minister of Agriculture recently stated, “the human race existed long before Pasteur was heard of.”

The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass in the hands of a few big dealers.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this-it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.

With regards to the prevention of souring; sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

Pasteurization’s great claim to popularity is the widespread belief, fostered by its supporters, that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease-carrying by milk. But the one vital fact that seems to have been completely missed is that it is CLEAN, raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.

Dirty milk, of course, is like any other form of impure food — a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean, is available practically all over the country and is the dairy-farmer’s answer to the pasteurization zealots.

Recent figures published regarding the spread of tuberculosis by milk show, among other facts, that over a period of five years, during which time 70 children belonging to a special organization received a pint of raw milk daily. One case only of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported.

Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose — which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization’s worst offence is that it makes insoluable the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and breain formation suffer serious setbacks.

Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.

In face of these facts-which are undeniable-what has the Pasteurization Party to say? Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be — a nutritious, health giving food — let them pass legislation making the dairy-farmers produce clean, raw milk — that is milk pure to drink with all its constituents unaltered.

The above was published in Magazine Digest – June 1938. Armchair Science is a British medical journal.

94 thoughts on “Raw Milk Vs. Pasteurized Milk

  1. Please ignore my ignorance, but are there any home test strips or something like that for testing raw milk to make sure it’s safe? I would think something could be made affordably that would allow consumers of raw milk peace of mind especially when giving raw milk to young children.

  2. That is what I know is true and I’m from Iceland..

    if I drink 1 glass of store bought milk I get stomach pain but not from ice cold raw milk..Raw milk I can drink in liters. 😉

  3. Bovine milk is great for me. Goat milk is ok, but I get deficiency symptoms on my lower lip when I consume goat milk products as a common staple in my diet. The deficiency symptom is a whitish lesion on my lower lip. That only occurred when goat milk products were part of my diet for about a year and a half, everything else being pretty much the same. Other main difference is I’ve largely cut out starch from my diet,,.. though some oatmeal with milk (non homogenized being most important, so either raw or plain pasteurized) I have on occasion, no problem. Cutting starch out, such as bread, popcorn, rice, potatoes, tortillas, chips,…. has been a great thing for health and body integrity, and I’ve always been in rather good health overall.

  4. I don’t understand why people think it is ok to drink cow or goat milk.

    Cow’s milk is meant for baby calves not human babies. Human breast milk is meant for baby humans.

    There is good reason for this and we don’t need milk throughout all our lives so this whole pasteurized v raw milk is irrelevant.

    In reality some industrial produced raw milk looks disgusting as it is full of blood and pus and no human would drink it if they saw it.

    • Funny, grew up milking cows on a dairy farm and um, the milk that went into the bulk tank was white. The only time the milk was pink with blood or had pus was if the cow had just calved or she had an infection. The first milk after a cow freshened (had a calf) was not put into the bulk tank and if a cow had an infection, she was being treated and certainly her milk was not going into the bulk tank ( that would be illegal ) and her milk was dumped. If you don’t want to drink milk that’s fine, but I absolutely can’t stand it when people go off and start talking about things they know nothing about and make claims that are 110% false.

    • This article is from 1938. So far as I know they are talking about straight raw milk vs. pasteurized milk, so in each case the only “ingredient” is “milk.” I am not sure when the industry began fortifying reduced fat milks with Vitamins A and D, or adding powdered milk to skim for improved “mouthfeel.” My guess is after 1938 though.

  5. Veganism shall shorten your life by 20 years. Compare the lifespan between India and France. See the “vegans” sentenced to life in prison: http://google.com/search?q=vegan+baby+death. Also vegetarians charged: http://google.com/search?q=SDA+baby+death. I put vegan in scare quotes as nobody is really vegan; everyone needs bees and dung for their crops, as well as to kill pests whether accidentally by combine harvesters or intentionally. Most dietary and topical diseases come from plants, as well as most cancers (from PAHs, acrylamide, acetaldehyde, aflatoxin, nitrites).

    Milk comes from mammals, like humans; saturated fats other than palmitin (from a plant) do not cause heart disease or obesity, especially when taken with calcium, calciferol, and fibre (which can come from shellfish and insects), as it’s converted to HDL, unlike starches and sugars which become VLDL and LDL.

  6. Raw milk from completely healthy animals is safe and wonderfully nutritious. How many of you can guarantee with 100% certainty that the raw milk you buy is from animals that are 100% free of disease?

    I can tell you that the majority of Cow herds have members in the developed world are infected with Mycobacteria Avium Paratuberculosis that isn’t even killed with normal pasteurization. MAP has been linked to Crohns disease and Ulcerative Colitus. It isn’t killed by making it into yogurt, cheese, ice cream, etc. either.

    After all before Pasteur developed the process of pasteurization many, many people contracted disease from milk. If you want better milk I agree that raw milk from a known supplier is likely more nutritious but milk should be heat treated one time before consumption. The risk to your family isn’t worth it. If you buy raw milk boil it for less than 3 minutes, stirring constantly, and then bottle in a clean bottle and immediately refrigerate.

    This has been the practice in India for generations and guess what. They have less incidence of IBD(Crohns, UC) than the rest of the world.

    • If you read the Key Documents on this site and the many articles on the health and safety of raw milk, you’ll see that the Weston A. Price Foundation disagrees with you. Pasteur’s process, which he developed for wine, was first used on a milk during a period when raw milk was unsafe because of the “urbanization” of dairy cows (crowding them into feedlots on the edges of cities and feeding them distillery waste that acidified their rumens) and the lack of sanitation procedures. Raw milk had not been a common vector for illness before this change in the handling of cows and their milk. Pasteurization was a way to make the milk of this time safe to drink, especially for feeding babies who were particularly vulnerable. However, soon stainless steel, refrigeration, public water and sewer infrastructure, and a better understanding of germs made it possible to produce safe clean raw milk.

      IBD in the US is not likely linked to raw milk consumption. We get testimonials all the time from people whose digestive issues and other health concerns are improved when they start drinking raw milk.

  7. I see all these comments about raw milk is good, better than pasteurized and then I see comments about pasteurized is better, safer. It all depends on who’s righting the article. All I have to say when your loved one has a severe or fatal complication due to consumption of raw milk, then what or who will you blame. If you’ve been drinking raw milk your whole life then drive on. If you and your family have been on pasteurized, then drive on…………. Only one knows how our life will end! So just live!

  8. I milked goats for 10 yrs, + brought up my 4 children on it, to stop constant ear infections (caused by Dairy products, they stopped overnight) I remember mum telling me we had constipation as babies, when on Pasterized cows milk, so she put sugar into the baby bottles, to fix it.

  9. The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it.

    Compare that to pasteurization, the standard preservation process. There are two types of pasteurization: “low temperature, long time,” in which milk is heated to 145 degrees F (63 degrees C) for at least 30 SECONDS ( not minutes like the article read) or the more common “high temperature, short time,” in which milk is heated to roughly 160 degrees F (71 degrees C) for at least 15 seconds.

    The different temperatures hint at why UHT-treated milk lasts longer: Pasteurization doesn’t kill all bacteria in the milk, just enough so that you don’t get a disease with your milk mustache. UHT, on the other hand, kills everything.

    • High-Temperature-Short-Time Treatment (HTST) — this process uses higher heat for less time to kill pathogenic bacteria. For example, milk is pasteurized at 161°F (72°C) for 15 seconds.

      Low-Temperature-Long-Time Treatment (LTLT) — this process uses lower heat for a longer time to kill pathogenic bacteria. For example, milk is pasteurized at 145°F (63°C) for 30 minutes. (google it)

  10. “they will pull pasteurized cow’s milk off the market” – I don’t think so, too much profit in it… the only way this can happen if people rebel against the system and start buying only clean, raw milk.
    It’s called people power, consumer power, but with the vile and distorted marketing for P milk, it’s going to be a tough row to hoe.

  11. Hey DRock,
    indeed, “ramping up production to industrialized levels” is the real problem. Each farm should be able and allowed to provide their undamaged, clean raw milk to whomever wants it. If industrialized processors can create the distribution of their harmful, processed milk, farmers should be afforded the same distribution channels without penalties and give farmers their full, rightful revenues for their work…

  12. I grew up before WW2 in Europe drinking 3 c/p liter raw milk. Had several cars accidents, 1 totaled, fell 30 feet and never broke a bone! Had a knee replaced and the surgeon said he had never worked with such strong bones. Maybe unpasteurized milk?

    • I didnt drink cows milk for 30 yrs, (had goats milk), at 44 I had a bone density scan, to my doctors surprise, (because she knew my diet of no dairy) she said I had stronger bones than normal for my age….

  13. Industrial meat and dairy are indeed problematic. This site is about grassfed, whole, unpasteurized, non-homogenized milk, which is very different. Research (see the many “health” articles on this site) shows it to be very good for health for most people. Many people do poorly on vegan diets.

  14. We drink raw milk and raw milk kefir. It healed my asthma. Now my husband is having a problem with psoriasis and the doctor recommended a food allergy test. It came back that he was very allergic to dairy. My question is: The test is just for pasteurized dairy since that is the common usage… Would the test be accurate for a raw milk drinker?

    • If he is allergic to dairy, he is most likely lactose intolerant. This intolerance comes from a lack of the enzymes in your digestive system that break down lactose. Without those enzymes to break it down, you have full, undigested lactose in your gut and your gut doesn’t like that, hence the lactose intolerant symptoms. Lactose levels do not change at all after being pasteurized, so if this is the case then any dairy will cause a reaction. If it is to something else, most likely it will still be in raw milk since you have to think of pasteurization as taking away, not adding, to what is already in milk (such as bacteria that cause stomach ulcers or e. Coli which is just a mess of an infection)

      • Isn’t “allergy” usually the reaction of the body’s immune system to a protein? In the case of milk, that could be either whey protein or casein. It seems like you usually hear of people having a problem with casein more than whey. Casein is most concentrated in cheese (the whey and lactose are mostly removed) so if that’s your husband’s problem you should see him have more symptoms from cheese.

        “Intolerance” is the inability of the digestive system to handle something, which causes digestive distress like gas, bloating, etc. I don’t think the immune system is reacting in that case. Many people who are lactose intolerant because they no longer make lactase can’t digest pasteurized dairy well, but don’t have a problem with raw milk because it contains the lactase enzyme needed for breakdown.

        More investigation is needed to figure out what your husband is reacting to and what to do about it.

  15. We drink raw milk and raw milk kefir. It healed my asthma. Now my husband is having a problem with psoriasis and the doctor recommended a food allergy test. It came back that he was very allergic to dairy. My question is: The test is just for pasteurized dairy since that is the common usage… Would the test be accurate for a raw milk drinker?

    • From Sally Fallon Morell: It is really hard to say with these tests–there are many false positives and also the test does not distinguish between raw and pasteurized dairy. You might try the pulse test (described in the intro to Nourishing Traditions). Or, just stop dairy and see whether that helps.

  16. No it doesn’t I lived on a dariy farm with 30 goats, the milk was never pasteurized and it lasted at least a week if it was kept refrigerated, maybe more and I used to drink loads of it..!

    The milk we couldn’t use was frozen in gallon bags and was bought buy the local hospital to treat eczema & leukemia sufferers..!

  17. All this scare mongering in get people to conform in buying damaged food, cos that what pasteurization does to milk..!

    I grew up on raw goats milk from the age of 3, which was when we move to a farm, this milk made me strong and healthy, not ill or sick..!
    Pasterization is a joke that kills the goodness in the milk, this also allows it to lay in your stomach because it doesn’t digest properly, this is what gave me stomach ulcers! I have since changed the milk I use to one that’s filered and not so heavy pasterized, which has solved my problem.

    If raw milk was available I wouldn’t hesitate to buy it, as I know I would be getting the genuine product with all the health benfits..!

    • yes it is not available in au Victoria illegal to sell
      and if you do dairy farmer fined up to 10K and sewed
      so wrong

  18. [Dirty milk, of course, is like any other form of impure food — a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean, is available practically all over the country and is the dairy-farmer’s answer to the pasteurization zealots.[

    I am not a zealot but I am a child of a commercial dairy farm. If you think milk cannot get dirty, accidently, you are nuts! If it is not pasteurized from our farm and its got thousands of cows and their conditions are NOTHING like grassy fields, oak trees for shade with a pretty sparkling stream for water … get real. Americans consume MILLIONS of gallons of milk daily, and there is no way in the supply chain from the cows teat to your table that ANYONE can guarantee that you are not going to get a hurking mouthful of a very deadly form of E. coli! Or your baby suck down some listeria, your hubby, you and everyone can down pour cupfuls of salmonella milk on your cereal! Mmm good! NUTS! Of course you will lose SOME nutrients, but hello? Americans do NOT have a problem with getting nutrients .. OBESITY IS A PUBLIC HEALTH PROBLEM IN THE USA! So, no, this is BS, and the raw milk people … if you can find a cow you can get to know, at a farm you personally know, go for it! BUT those picking up gallons at groceries stores, stored next to dozens and dozens of other gallons? They come from the same lots as the milk does that is pasteurized. Trust me, you could not stomach going there. HA .. you might be like me. I hate the stuff UNLESS I manually milked the cow myself, and fed, watered and cared for her too!

  19. I don’t believe this. I was raised on ultra-pasteurized grocery store milk, grocery store yogurt and grocery store cheese – nothing raw or from the cow, and my face developed just fine. No cavities, wide dental arches and high cheekbones. Raw milk isn’t necessary, in fact skim milk gives you more nutrients because most of the fat is removed.

    • Fat is a nutrient and it carries, among other things, the fat-soluble vitamins that are necessary to assimilate the protein and calcium in the water fraction of the milk. When milk is skimmed, the fat-soluble vitamins A and D are removed with the fat, which is why you see “Vitamins A and D added” on reduced fat and skimmed milks. These synthetic vitamins added back are not a perfect replacement for the natural vitamins that were removed.

      Raw milk isn’t absolutely necessary, as Weston Price’s research showed. Several populations he studied didn’t consume dairy (though others did), so other factors in their diet were nourishing them. But raw dairy is one of the easier and more palatable ways for modern Westerners to get the needed nutrients. Organ meats are a hard sell to many. So are insects, tiny fish with the bones, raw meat, etc.

  20. If you want to extend milk life or anything just add 1-2 drops of food grade (UV process) and it will last massively longer.

    In fact in combination with a higher amount of natural enzyme in milk and hydrogen peroxide, is being look at to be used in tropical climates, so farmers without refrigeration can milk and still have safe tolerable product while it waits at the gate I reckon all they need is the food grade hydrogen peroxide. So what would that do for farmers with refrigeration in mild climates.

    Just a tiny , tiny amount. Lets fund some studies and them screw them over with more facts. I woudl love to be able to have raw milk. Big agri business and GMO’s will create poorer health and eventually starve us. They are starving us now of quality nutrition, but the majority do not realise that at present.

  21. There is also the middle road. basically boiling the milk just a little. It does not remove all the beneficial elements from milk and can be considered a bit safer by some. The main difference between pasteurisation is that in order to be able to keep the milk on the shelves more than a day they boil the milk so much that is no longer milk but water.

  22. Even small suppliers have problems, one of the ones in California, I believe it was, caused illnesses in people who drank their raw milk. These faddists are simply in denial as regards the dangers of this stuff.

  23. To anyone out there arguing that raw milk is dangerous, I say a wholehearted, yes, you are right! Raw milk from CAFO cows is incredibly dangerous.

    But on a more serious not, why do you people even come to website like this? Like people who drink raw milk are going to read your comments and go, “Oh, well, that one convinced me. Not going to drink this liquid death anymore. Praise the Lord that guy posted that comment, otherwise I might have died. Tonight.” Please. You’re not convincing anyone here. Have a good night anyway, though.

  24. You need a serious reality check if you think 2 doctors and 2 lawyers(lol) are enough to prove something as absurd as this. You’re no better than those anti-vaxers.

    • You’ll never convince them, they revel in their ignorance, just like the anti-vaxxers. You can show them videos of people who have come within a hair’s breadth of death from drinking raw milk and they simply will ignore it.

      • Well all I can say is I my family has been a grade a dairy farm for three generations. All of my family members consisting of many uncles, aunts, brothers and sisters mothers and fathers have all been raised on non_ pasteurized milk. No deaths or health issues have occurred and to boot we are all tall, strong, healthy individuals. I for one love the fresh taste of raw milk so to each their own but no need to say the raw milk believers are in the wrong because of the mass opinions of others.

    • a serious reality check? well good thing there are more people than “just 2 doctors” investigating the benefits of real milk.

      • I dont vaccinate, drink fresh unprocessed “raw” milk daily for years, my babies were born at home, and guess what? My family is the healthiest family around. I eat raw eggs too! Of course not the kind you get in your sparkly grocery store filled with USDA/FDA approved CAFO crap, but ones from local farmers that are clean and pasture raised. Meanwhile, friends I grew up with, current friends and even some relatives leading the mainstream life (mostly vaccinated) have children who are sick ALL THE TIME, dying from cancer, in the ICU for other non-congenital diseases or are headed down that road because they are obese have HBP or other issues. So get all those vaccines, eat your processed junk. We will see 10-20 years down the road who made the logical decision, I for one know mine are based on research. PS most “anti-vaxxers” who really just want you to stay out of personal medical decisions, are highly educated individuals who have done hours of research.

    • If you can’t refute the evidence, attack those who supply the evidence, eh!…
      So, Bob, you do not refute the evidence, aptly presented, but refuse to accept that some individuals are able to dig up necessary valid evidence to support the case favouring consuming of clean, unpasteurized, raw milk

      • Nicole, I just stumbled across this site looking for answers. I am 34 years old and have been leading a mainstream life until recently. I have this insatiable thirsdt for knowledge right now.. I just cannot read enough on nutrition and health, and holistic healing. You sound like the kind of person who might be able to answer a lot of my questions. If you read this, please reply and I’ll give you my e-mail. Thanks.

  25. Two weeks ago The Guardian printed my letter, which was checked by their researchers. “The premature baby clinic near Belfast relies on unpastuerised goat’s milk because it does not putrify, unlike pastuerised milk which does”

  26. do people living in India, Asia, Africa all the countries in South America, and so on, that drink cow’s milk is it raw, or pasturised?

  27. Thanks for your comments. We have a variety of meticulously documented articles on this site refuting everything you’re saying. Starting with your claim that raw milk is among the riskiest foods–milk, raw or pasteurized, is one of the safest foods based on rate of foodborne illnesses as well as on a per serving basis. Produce is the biggest vector. Deli meats, oysters…there are many foods more likely to be the source of foodborne illnesses.

    No farm or corporation can “guarantee” the safety of all of their food, all of the time. We recommend customers educate themselves, visit farms, ask questions, see for themselves. The Farm-to-Consumer Legal Defense Fund and the Raw Milk Institute help educate farmers on best practices for safer raw milk.

    Raw milk is healthier; again, there are numerous articles on this site explaining how and why, annotated with a variety of studies.

  28. I know there is a big difference between pasteurized and raw milk. Pasteurized milk makes me sicker than a dog. And Raw milk doesn’t bother me at all. when I nursed my babies if I had Drank pasteurized milk they would get sick too. And get the worst gas. But if I drink raw milk they were fine too. even not knowing the technical stuff about pasteurized milk, I can tell that it’s bad for you just in the effects it has on my families health.

  29. I did a study with 2 border collie pups from the same litter. 1 stayed at the ranch and got all the raw milk it wanted and the other was raised on quality store bough dog food.
    The ranch dog turned out twice as big, muscular and even smarter than the shop food raised dog.
    I myself grew up on raw milk til I was in my 20’s.
    I was naturally bigger and stronger than almost every boy at school with a couple of boys raised similar to myself being the exceptions.
    Raw milk does a body good!

  30. The fact is raw milk is more healthy for you, however, according to you this is only the case if you live in the envoirment the milk is produced. That could also be true.

    Following that logic I would say the problem is the people and the way we conduct ourselves and live in this modern world. If the milk is more healthy for you, but could kill you because you don’t live where the milk was produced… the milk is not the one I blame.

    • Completely agree! I grew up on animal milk like most everyone, but as an adult I’m able to see the problems with it and other things. Like; if you have to boil something to make it safe, should you really be drinking it? Seems like if we were SUPPOSED to drink other animal’s milk, we wouldn’t have to clean it, or fortify it. I’ve also heard human beings are the only creatures to drink milk from other species. Makes you think. Seriously, I’d like to know who or what group of people decided we should start drinking another animal’s food for their babies.

      Personally, i’m trying to reduce my intake and I’d like to outright get away from it someday. It’s not an easy process though, when you don’t have time to cook. Lots of ingredient examining and finding dairy substitutes. And just plain cutting things out.

  31. hmmm. You say ONLY 3% of people in the US drink raw milk (which is probably underreported since there is such a stigma attached to it in most states where it is often ILLEGAL… ridiculous as that is) and act as if two deaths in twelve years (while tragic that anyone died, further research shows that those two deaths were NOT FROM RAW MILK AT ALL! but lets pretend they were, for arguments sake) a little raw math might be in order here, just for the sake of scale… 3% of something might seem like a tiny number, a number that means 2 people are a large part of it.. until you think about the fact that there are 350MILLION people in the US. Which means that that tiny little figure of “3%” turns into roughly 10,000,000 people drinking raw milk, every day likely, for over ten years… when you look at it that way, i think ANYONE would say ONLY 2 people, instead of ONLY 3%…im poor at math.. but even i can figure there are going to be a lot of zero’s between the “Point” and the number when we go the other way on that equation.. i’ll let you figure it out.. what percentage of people died from drinking raw milk (pretending the answer is more than zero for now)? yeah. I’ll take my chances. Now someone remind me how many people died from food poisoning having to do with their spinach in the same time period… uh huh. ::goes back to her cow::

  32. hmmm. Im not sold on the paper. It contradicts itself at least once. It admits in the beginning that the bubonic plague was caused by fleas which bit rats then bit humans, spreading the disease.. then claims that humans and animals simply do not get the same diseases (they dont, usually, but there are exceptions) and goes so far as to basically claim that the entire medical industry is a hoax that has helped no one. I may be on the fence about certain vaccines, and i do want to live a more natural lifestyle for myself and my family, but to claim that the entire medical profession is a sham, no. Not when ive seen the effects of the lack of one drug. Rhogam. Not when ive seen women with my condition, a mismatch in the blood of myself and my husband, causing my own blood to attack that of my children, stopped in its tracks by the administration of a single shot whenever the blood of mother and child might mix… and because of one miscarriage, realized too late, i missed a shot, and every pregnancy from then on was adversely affected, almost killing my daughter. No. I owe much to the medical profession. My mother and grandmother were nurses, and while i believe more can and should be done through good nutrition, hygiene (something else that we can thank science for, but that may have gone a bit overboard recently…and that is something that i think is always pertinent… moderation is key, always and in everything… in ANYTHING one can go too far in one direction or the other, and i think the linked article has gone too far in the complete disregard of medical advancements, while the medical industry itself has gone too far in pushing a pill for every problem. Balance. Balance is key.

  33. Oh, you did get ONE part right though… too many people living in concrete jungles.. but thats by CHOICE.. i dont understand it, but there it is. Meanwhile, in small towns all over the world, perfectly good houses sit empty. I should know, i own three now. Though im selling two on land contract so two other families can have their dream of home ownership rather than live in overpriced apartments squashed in with hundreds just like them.

  34. Population control… code for controlling our lives and telling us when and if we are ALLOWED to have children. Yeah. No. The government has their hands in my cookie jar often and far enough, they arent getting them in THAT far… this honey dont play that way. No way, no how. I cant have any more children, but for my daughter’s sake. NO.

  35. Let’s get to the root of the problem: too many humans, mostly living in large concreted-over areas. Population control and better land zoning would eliminate the need for unnatural food additives and treatments. Pasteurization is just one small aspect of a giant problem, and the government has its head stuck in the sand as usual.

    • is this the same FDA who approves drugs before they are adequately tested that kill or injure THOUSANDS more people than raw milk has in recent history??? Uh huh. Know your farmer, or better yet, raise your own cows, and they will be clean and healthy, use sanitary practices when milking, and your milk will be safer than it was when people drank it every day, most of whom survived, despite horrid sanitation. Raw milk is NOT “Inherently dangerous” gimme a break. Bet they would like to say the same of raw human milk, but they would face the wrath of other agencies that KNOW better.

      • exactly. If the farmer follows some minimal rules regarding hygiene like washing their hands before milking and making sure the container in which the milk is put is cleaned thoroghly you are safe.

  36. The remarks that raw milk is promoted “solely [by] small dairy farmers who can’t afford the expensive equipment required to pasteurize milk” is bs. (There were several people who wrote in stating that they personally get raw milk for their families) just as people who say that the only people that support pasteurization are big dairy associations are wrong, there are legitimate health concerns. No matter which side you fall on in this debate the fact is milk is a liquid and like any other liquid it will take on bacteria in the air, so whether it be raw milk that is left out too long before refrigeration or pasteurized milk that is pumped through dirty fill hoses (or sits in the Wal-Mart truck too long) has a potential to harm you. Pasteurization is not the only thing separating you from life or death here. After milk is pasteurized it can still be exposed from the significant time gap between pasteurization and final bottling JUST LIKE RAW MILK. The people that say RAW MILK IS GONNA KILL YOU! (if this were at all true, there would be no argument whatsoever for raw milk… we would all be dead!) are just being silly, there are thousands of contaminated pasteurized milk recalls every year ranging from E-coli to Salmonella, so pasteurization gives a false sense of ”now I won’t die today because THIS milk is pasteurized.” My point here is I don’t take issue with people who drink exclusively pasteurized milk, so don’t take issue with people who drink raw. The real question we should be asking here is why does the Government get to dictate what we are ”allowed” to eat and drink?? It should be free choice!!

    • This comment was probably the best comment I have read to date! Bottom line…why are we allowing a government to control our eating and consumption habits. Bravo to you and your thought process!!!!

    • Boiling milk at home is essentially pasteurizing it if you bring it above the temperature that will deactivate the enzymes. You can’t achieve the sudden high heat and pressure of commercial pasteurization equipment so you may not be damaging the enzymes, beneficial bacteria, etc. as much as commercial milk, but you’ll likely lose a lot of the benefits of properly handled raw milk from grass-fed cows. If you have read about the safety and health benefits of raw milk on this website but still can’t drink it raw, consider raw milk cheeses, available almost anywhere.

    • well boiled milk is not as good as raw milk but it still has a lot of vitamins and beneficial bacteria unless you boil it a lot. There are two differences between boiled and pasteurised:
      1. boiled milk still has a small shell life. You cannot keep it too much over 1 day even in the freezer.
      2. Although it looses some of the vitamins and beneficial bacteria it does not lose all of it.

      Just think at pasteurized milk as boiling it 10 times over.

      • Why would boiling milk suddenly reduce the “shelf life” of milk to less than a day??? Especially if frozen? When raw milk has a much longer shelf life than that? seems illogical.

  37. 1 in 3 people are lactose intolerant. How about we use our common sense here people. 1 in 3 people are not intolerant to raw milk. It’s really not rocket science. And Fred, you shoul be removed from this page. You clearly have no idea what you’re saying. Maybe you should lay off the cocaine.

  38. I was brought up on a dairy farm I’ve drank milk both while still warm from the cows and cold from tank. Other then finding the odd hair, I never had any adverse effects from raw milk. After having only shop milk I started having digestive problems and they are on going 13 years later. I can’t eat quite a few things now. I blame the lack of beneficial bacteria in the bought milk.

    • Boiling milk at home is essentially pasteurizing it if you bring it above the temperature that will deactivate the enzymes. You can’t achieve the sudden high heat and pressure of commercial pasteurization equipment so you may not be damaging the enzymes, beneficial bacteria, etc. as much as commercial milk, but you’ll likely lose a lot of the benefits of properly handled raw milk from grass-fed cows.

      • Boiling is much hotter than pasteurization, the same as sterilization that destroys and precipitates vitamins and denatures proteins; most baby deaths and diseases came from this sterilized milk.

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