Raine Irving Saunders 
Member since Jan 5, 2012

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Re: “The Raw Milk Deal

Roger - why can't you feed raw milk to children and infants? People have given this life-giving food to their children for literally thousands upon thousands of years. It was a staple food in many parts of the world. Dr. Weston A. Price visited many remote villages and locations all over the world in the 1930s and determined that those people who were eating traditional diets including foods that were high in fat and protein like raw milk from healthy cows on pasture, butter, cheese, and in particular, fermented foods from raw milk were some of the most robust and disease-free in the world. Those populations striken with widespread dental caries, obesity, heart disease, and other chronic disease were those who were eating the following: white flour, refined sugar, and artificial, modern fats like vegetable oils.

Raw milk was widely consumed and largely safe until the slop dairies of the 1800s, which sprang up in urban areas as a response to population growth. They were often placed adjacent to whiskey distilleries because it was cheaper to cram cattle into close quarters and feed them by-products of those businesses such as corn mash. Substances such as chalk, molasses, flour, and starch were often added to give the thin milk texture and body. Other dairies added these substances to "stretch" out their milk as a cost saving measure. The animals who lived in these facilities became sick and infected due to their unsanitary, unnatural environments and grossly deficient and inappropriate diets. What resulted was brucellosis and tuberculosis, ulcerations of the cattle's skin and gums, and very poor health. Rather than maintain a healthy environment and feed the cattle what they were intended to consume - grass and living out on pasture, they choose to pasteurize rather than actually be accountable for their activities.

To compare real, raw milk from healthy cows on pasture to the slop milk which was produced then and is still produced today is simply inaccurate. Today commercial dairies still operate under unseemly conditions; feeding their animals soy, corn, and grains, and putting them on feedlots or CAFOs. These cattle who are producing milk that gets pasteurized are still getting sick, just as they used to. But nowadays the farmers administer sick cattle antibiotics (also hormones to speed growth), and they do it regularly. Many are given "therapeutic doses" to counteract the effects of the environment in which they live, as well as a lack of proper nutrition to allow them to be healthy and produce healthy milk teeming with important enzymes, proteins, nutrients, and beneficial bacteria for which healthy raw milk is certainly known. Since cattle are ruminants who have digestive tracts designed to consume grass, these substances do nothing but sicken and degrade the health of the cattle.

There is no way the resulting milk (or meat, for that matter) is fit to consume, but that's largely what you will find on the commercial market, because our food and health system has convinced us through clever marketing, advertising, and "education" that it's perfectly safe. Sure, it's safe if you think all the food recalls which happen repeatedly of meat and milk too - are just fine and can be overlooked. Food recalls happen on a regular basis, and what has been showing and and what will continue to be seen on these recall lists are products from large, publicly traded companies who have the connections and monetary ability to continue to stay in business despite all the laws they break and breach of nature they perform. There is a reason why these foods keep appearing on these lists. So, you can continue to defend pasteurized milk, but from the description of why this process was originally put into place, it certainly provides a completely different perspective from what we are compelled to believe as told to us by mainstream health sources and the food industry...doesn't it?

22 likes, 3 dislikes
Posted by Raine Irving Saunders on 01/05/2012 at 8:55 PM

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