Infectious Bacteria in Milk Survives
Pasteurization


Scientists presented a disturbing finding regarding the milk we drink -- it is contaminated with an organism that may cause Crohn's disease.

These findings were confirmed through the testing of 702 samples from California, Minnesota and Wisconsin, three of the biggest milk-producing states. It was discovered that at least 2.8 percent of the samples tested carried a dangerous organism called mycobacterium avium Paratuberculosis (MAP) that was both active and had the ability of multiplying.

It has been known that MAP causes Johne's disease among the cattle and sheep population. The continual rise of Johne's has become a concern among the dairy producers because of the way it wreaks havoc upon the bodies of the animals. MAP damages the animal's systems by triggering chronic inflammation of their intestines then spreading rampant throughout their bodies leaving them with a deteriorating disease and no practical cure.

Facts on Crohn's Disease

Experts have noted a clear relationship between MAP and Crohn's disease. This could be seen from the tests that revealed nearly all of the people affected by Crohn's disease had also been affected with the MAP infection.

Despite the milk industry's awareness of this dangerous connection, they have decided to create clever marketing campaigns targeting children instead of investing time into finding out how to rectify the problem. The milk industry and the FDA argued that the milk was safe because it went through a pasteurization process, which they claimed killed off any dangerous bacterias such as the MAP infection.

Members of a research association that supports Crohn's patients have continued to push for removal of MAP from all dairy products and are waiting to see what the FDA will do next to address the problem.

Fortunately, even though the sale of raw milk is legal only in a limited number of states, more and more people are realizing its benefits and finding their own legal sources. Here are a few of the major reasons why more people are choosing to drink their milk raw.

It Has More Nutrients

Raw milk is an outstanding source of nutrients including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzmes, and it is, in my estimation, the finest source of calcium available.

The pasteurization process, which entails heating the milk to a temperature of 145 degrees to 150 degrees F and keeping it there for at least half an hour and then reducing the temperature to not more than 55 degrees F, completely changes the structure of the milk proteins (denaturization) into something far less than healthy. While the process certainly destroys germs and bad bacteria, it also destroys the milk’s beneficial bacteria along with many of its nutritious components.

Pasteurizing milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria and promotes pathogens. You may notice that raw milk left out will sour naturally but pasteurized milk will rot. This is because the beneficial bacteria in the raw milk helps to keep putrefactive bacteria under control. Pasteurized milk, however, does not have any of the beneficial bacteria left to keep it from rotting.

Then, of course there is the issue of the antibiotics, pesticides and growth hormones and the fact that nearly all commercial dairy cows are raised on grains, not grass, like they were designed to. This will change the composition of the fats in the milk, especially the CLA content.

People Feel the Health Benefits

Pasteurized cow's milk is the number one allergic food in this country. It has been associated with a number of symptoms and illnesses including:

Diarrhea Cramps Bloating Gas Gastrointestinal bleeding Iron-deficiency anemia Skin rashes Allergies Colic in infants Osteoporosis Increased tooth decay Arthritis

Increased tooth decay Growth problems in children Heart disease Cancer Atherosclerosis Acne Recurrent ear infections in children Type 1 diabetes Rheumatoid arthritis Infertility Leukemia Autism

Raw milk, on the other hand, is not associated with any of these problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

Raw milk is truly one of the most profoundly healthy foods you can consume, and you’ll feel the difference once you start to drink it.

It Tastes Better

As with any food, fresher is always better and this applies to milk as well. Fresh raw milk is creamier and better tasting than pasteurized milk that has a shelf-life of several weeks. Ultra-high-temperature milk can be stored without refrigeration for about six months.

Even people who have never liked the taste of milk find that raw milk has a soothing, pleasant taste that they can’t resist.

Obtaining raw milk can be a challenge but it is well worth the effort to seek out. You can go to www.realmilk.com for some help, but if you are unable to find any through that site I would suggest contacting a dairy farmer and asking him or her to buy the raw milk directly.

It is technically illegal to sell in many states but many people tell them they are using the milk for their pets. Alternatively, another strategy that has stood nearly every legal test is the cow-share program. One merely purchases a small ownership of a cow for $10 or $20 and then the farmer is able to sell you the milk from the cow as you are part owner and it is perfectly legal to drink raw milk from your own cow.

Article from the JAMA ( Journal American Medical Association )