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Real Milk and Pasteurized Homogenized Milk Compared

Raw Milk Vs. Pasteurized (Cooked) Milk

“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.”

This is a statement from Armchair Science, London (April 1938) Armchair Science is, or was, a British Medical Journal.

Many people existed for thousands of years on raw dairy products before pasteurization was ever invented. Weston A. Price writes of these people groups and their health in his book Nutrition and Physical Degeneration.

To review these people groups click on the Isolated Peoples button bar.

Clean raw milk is an ideal food. Naturally present in raw milk are lactic acid producing bacteria (Lactobacillus).

These bacteria are beneficial to the human digestive system. They control, even kill, pathogenic bacteria that may be found in milk straight from the cow.

The lactic acid bacteria are helpful in controlling yeasts and fungi in the human intestinal tract.

Pathogenic bacteria are not likely to be found in clean raw whole milk obtained from cows fed on green grass pastures.

Containment Dairy Practices

Milk from containment dairies, from which all of our pasteurized milk comes, are from animals that are sick because of breeding, feeding, and containment practices.

These questionable practices are an effort to increase the milk output from each animal. The milk from these animals has a high hormone and antibiotic content.

The animals need antibiotics in an effort to control the constant infections of these animals.

They are fed high protein soy based feeds and other materials their digestion system is not designed to handle.

The milk from these containment animals will probably never be clean, and pasteurization is probably necessary to make this milk “satisfactory” for human consumption.

Mechanics of Pasteurization

Pasteurization involves heating milk to temperatures of 145-150F for 30 minutes, or 17 seconds at 160F.

This denatures milk proteins, kills good and harmless bacteria such as the Lactobacillus species, and some or most, but not all the pathogenic bacteria and denatures their proteins.

All the dead bacteria, denatured bacterial proteins, and denatured milk proteins are likely responsible for the milk allergies many develop.

Pasteurization and Loss of Essential Nutrients

Pasteurization makes insoluble the major part of the calcium in raw milk. Pasteurization also destroys 20% of the iodine contained in raw milk, causes constipation, and destroys many of raw milk’s desirable qualities.

Pasteurization changes lactose to a beta-form which makes it more soluble, perhaps giving trouble to lactose intolerant individuals.

Pasteurization also destroys part of the vitamin C in milk and encourages the growth of pathogenic bacteria.

Fermentation or Putrefaction

If a sample of clean raw milk is suitably covered and left at room temperature for several days it will ferment or sour.

Any pathogenic bacteria present will be killed by the action of the Lactobacillus and associated beneficial bacteria.

Fermentation or souring is a much better means of extending shelf life of milk than pasteurization. Fermented milk is tolerated better than pasteurized milk by many individuals.

Fermentation starts digesting the milk protein casein, and digests some of the lactose. Souring of milk does not destroy any of milks beneficial properties.

Treat a sample of pasteurized milk in the same way as above and putrefaction will make the milk unfit for human consumption. This is due to disease producing bacteria surviving the pasteurization process.

The beneficial lactic acid bacteria do not survive pasteurization.

Milk is also homogenized. Homogenization serves no useful purpose. Whatever useful property of milk that survives pasteurization is completely destroyed by homogenization.

It also serves to hide from the consumer the presence or absence of milk fat or cream.

The ability to add questionable additives to cover up taste or odors is beyond most consumers imagination.

To investigate further the advantages of raw milk and how and where to obtain it, the Weston A. Price Foundation can help. They have a Real Milk campaign.

Today’s processed milk is definitely not the good clean product the proponents of pasteurization would have us believe.

In addition the proponents of pasteurization have almost succeeded in ridding us of the family farm.

If our entire food supply should ever rest in the hands of a few multinational corporations, we will be in sad shape indeed.

We must not allow that to happen. We must be supportive of the family farmer and his products, which should include clean raw whole milk.

Few states allow the sale of raw milk. This is due to the "educational" efforts of todays dairy industry, and their tight control of the milk suppliers.

Money that funds the state university dairy departments also helps in that control.

The following is a quotation from the Weston A. Price Real Milk website.

"Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare."

The diseases listed in the quotation, and a host of others, are indeed modern nutritional diseases.

Some of the above material was obtained from an article entitled Raw Milk Vs. Pasteurized Milk published in Magazine Digest – June 1938

Raw milk is possible to find. Click here for information at the Weston A Price Foundation to find sources in your state. A new window will open.

Raw milk and raw milk products contribute many health benefits to users.

The health of several of the isolated peoples visited by Dr. Price can be discovered here.

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