Raw, whole milk has been consumed for centuries and has long been acknowledged for its health benefits.
Unfortunately, in the 1800s the primitive dairy industry was rank with abuses. Producing cows were kept in deplorable confinement conditions and fed a nutrient and mineral deficient ration. Their health suffered as did the purity and wholesomeness of the milk produced. The milk was often unsanitary and contaminated. Widespread deaths were attributed to milk in that era.
In 1910, an attempt to resolve the problem of unsafe milk considered two options. Most wanted raw milk to be certified to ensure high quality, safe milk which maintained its high nutrients. Pasteurization was the second option and was chosen because of the high cost of certification. Milk producers with unsafe practices began pasteurizing their milk rather than cleaning up their farms --- another good example of treating the symptoms rather than the cause.
The campaign against raw milk escalated in 1945, when a false story was circulated blaming raw milk for an outbreak of undulant fever (Brucellosis or Bang’s Disease) in an town called Crossroads, USA, a place that did not even exist.
The attack on raw milk continues to this day; fueled by the arrogance of control freak ‘do-gooders’ who have joined with the multi-national corporations who want absolute control over our food supply.
Regardless of the continuing hype about the safety of raw milk, not a single death has been reliably reported from raw milk consumption. Several research studies show superior growth and health for those children drinking raw milk compared to pasteurized milk. Raw milk has been proven to prevent scurvy, the flu, TB, and allergies. Pastured whole, raw milk contains essential fat soluble vitamins A, D and K2 along with B12, B6, C, calcium, iron, iodine and minerals which can easily be utilized by the body. According to a study done in Michigan, 90 percent of those who are unable to consume pasteurized milk due to lactose intolerance are able to consume raw milk with its intact enzymes.
Conversely, several people die each year from allergic reactions to pasteurized milk and dairy products. E-coli, botulism, Listeria, parasite spores and other bacteria routinely found in pasteurized milk cause illness and death. When milk is pasteurized, most of the nutrients are destroyed or degraded. The remaining protein, calcium and D vitamins are denatured and poorly absorbed. Pasteurized milk consumption has been linked with osteoporosis, tooth decay, arthritis, heart disease and cancer.
Physicians dating back many centuries have used high quality raw milk to treat and cure a myriad of disease conditions including tuberculosis, high blood pressure, urinary tract infections, diabetes, kidney and prostrate disease, edema, heart failure and chronic fatigue. Today, in Germany, raw, whole milk is used in hospitals to treat several diseases. Raw milk enthusiasts claim consumption of high quality whole raw milk can cure diseases including irritable bowel syndrome, arthritis and allergies.
Raw milk sales continues to grow each year while pasteurized milk purchases decrease. For additional information on safe raw milk visit the Raw Milk Institute at: http://rawmilkinstitute.net/
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High quality raw milk enhances health while pasteurized milk contributes to illness
(NaturalNews) Raw, whole milk has been consumed for centuries and has long been acknowledged for its health benefits. Several research studies show superior growth and health for those children drinking raw milk compared to pasteurized milk. (http://www.realmilk.com/brochures/real-milk-brochure/