Milk

Read about:

• Raw Milk Vs Pasteurized Milk
• Its a Raw Deal for Raw Dairy
• Have a look at this Website
• More Reasons Why You Don’t Want to Drink Pasteurized Milk
• Effects of PasteurizationEffect of Pasteurization of Milk on Growth of Milk on Tooth Health
• Effect of Pasteurization of Milk on Growth
• Pasteurization Destroys Vitamin A
• Pasteurization Destroys Vitamin B Complex
• Pasteurization Destroys Vitamin C
• Lastly but not at all Leastly - Homogenised Milk
  
  
  

Raw Milk Vs. Pasteurized Milk
By realmilk.com
From Armchair Science, London (April 1938)

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 pasturization 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.

IT'S A RAW DEAL FOR RAW DAIRY


We need dairy in its raw form because that is the way nature intended for us to have it. Pasteurization of raw milk products is no longer necessary with today's sterile conditions, clean living environments and healthier diets for cattle and goats. Maybe soon, when the world understands the benefits of raw dairy, we will no longer have to fight our state governments for the right to truly enjoy the multiple benefits we can receive from it.

If you are up-to-date with Body Ecology's constantly evolving system of healing, you already know that the inner eco-system is necessary for proper digestion, immune function and healthy hormone balance. If you choose to eat dairy foods, it is crucial that you understand what is taught at Body Ecology.

If you wish to enjoy dairy foods and even benefit from its potential benefits, they must be consumed in an unprocessed form and ideally fermented to ensure that their proteins and fats are "predigested." But equally important to know, your gut lining must be inflammation-free and sealed so that the casein (dairy protein) cannot leak into your bloodstream. And your inner eco-system (flourishing with dairy-loving bacteria) must be well established in both of your intestines before dairy foods can be included as part of your diet. There is a lot of confusing and inaccurate information circulating around out there right now that omits this absolutely essential bit of information. As Donna Gates often says, "Everything in the universe has a front and a back. Dairy can be an unhealthy food but good quality, raw and unprocessed dairy can be medicinal if you understand how and when to use it."

Have a look at this website

www.realmilkaustralia.com,

This site is all about MILK. But not just any milk; pure, unadulterated, and just as nature intended; straight from the cow.

Why get excited about milk? Real Milk comes from cows that have been farmed in premium conditions (organic/biodynamic farming practices, and always grass-fed).

Because of its natural raw state it has supreme taste and flavour, and diverse characteristics depending on the season, variety and genetics of the cow and its grass.

Some people are concerned that real milk might not be safe. This is a very valid food safety issue; as during the early 20th century, many diseases (ie TB, Bruscullosis) occurred because of faulty dairy processing. During this time there were primitive sanitation practices (no stainless steel, no refrigeration, no safety testing) and in most cases, the cows were not optimally cared for.

The health of the cow determined not only the quality, but the safety of the milk, and the milk was woeful and made people sick. We now know, thanks to modern food science and the wisdom of traditional farming practices, that the production of safe raw milk relies on optimum cattle nutrition and health. Healthy cows = healthy milk.

So Real Milk is not just about the final product; it also draws upon many important issues that we are currently facing in our food supply; local production (farm to consumer sales), sustainability, and optimum farming practices. If you want to know more about this important topic, please follow our links and peruse our site..

More Reasons Why You Don’t Want to Drink Pasteurized Milk

“Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia--whereas commercially pasteurized milk did) ...”
-Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.

“Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.”
-The Lancet, page 1142, May 8, 1937

“Human or cow milk added to an equal volume of agar did not support the growth or allowed only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast. The factors in human milk inhibiting bacterial growth (‘inhibins’) were inactivated by heating at 56 degrees C. (pasteurization temperatures of 60 to 70 degrees C.) for 30 minutes or by standing 12 to 24 days at 5 degrees C., but not by repeated freezing and thawing. The ‘inhibins’ in cow’s milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. Attempts have not been made to identify the natural antiseptics.”
-Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., “Antiseptic in milk,” The Drug and Cosmetic Industry, 43,1:109, July, 1938.

“Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.

If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, Wilson, and others, have shown such to be the case in animals fed on pasteurized milk ...

Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? The three infants in figure 4 were born of mothers known to by hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development.

The first child shown in Figure 4 (apologies these pictures are unavailable) was breastfed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth.

These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build than the parents of the other two children.

The strictest bacteriologic standards for milk must always be maintained. The feeding of cattle should receive greater attention. It should be determined experimentally, if possible, whether health and resistance are undermined by pasteurization. If so, in our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones, and enzymes that control mineral assimilation and promote body development and general resistance to disease. Is it also possible that these same elements are as important to the adult invalid who needs milk as to the infant?

Let us have closer cooperation between raw-milk producers and public-health officials so that the growth-producing factors of raw milk can be studied. We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children. We cannot afford to lessen the resistance of our children to respiratory infection, asthma, bronchitis and the common cold when factors preventing them are present in greater amounts in properly clean raw milk than in pasteurized milk.”
-Pottenger, F. M. Jr., “Clinical and experimental evidence of growth factors in raw milk,” Certified Milk, January, 1937.

“Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop--these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor.

The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months, infantile scurvy was reported from various sources throughout the city. Neumann writes about the situation as follows:
‘Whereas Heubner, Cassel and myself had seen only 32 cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers--not to mention a great many others--treated 83cases in 1901 and 1902.’
An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased ...”
-Hess, A. F., “Infantile Scurvy, V. A study of its pathogenesis,” Am. J Dis. Child., November, 1917.

“Although pasteurized milk is to be recommended on account of the security which it affords against infection, we should realize that it is an incomplete food. Unless an antiscorbutic, such as orange juice, … or potato water is added, infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized. In order to guard against it, infants fed exclusively on a diet of pasteurized milk should be given antiscorbutics far earlier than is at present the custom, even as early as at the end of the first month of life.”
-Hess, A. F., “Infantile Scurvy. III. Its influence on growth (length and weight),” Am. J. Dis. Child., August, 1916.

“One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails--the frequent attacks of ‘grippe,’ the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases ...”
-Hess, A. F., “Infantile Scurvy. V. A study of its pathogenesis,” Am. J. Dis. Child., November, 1917.

“... Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection.”
-Hess, A. F., “Recent advances in knowledge of scurvy and the antiscorbutic vitamin,” J.A.M.A., April 23, 1932.

This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.

Effects of Pasteurization of Milk on Tooth Health

The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.

“Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry.”
-Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.

Effect of Pasteurization of Milk on Growth

... Fisher and Bartlett “point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 percent effective as the raw milk in the case of boys and 91.1 percent as effective in the case of girls in inducing increases in weight, and 50.0 percent as effective in boys and 70.0 percent in girls in bringing about height increases.”
-Krauss, W. E., Erb, J. H. and Washburn, R.G., “Studies on the nutritive value of milk, II.” “The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.

“... Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurized by the ‘hold’ method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal ...”
-Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, “Factors that influence the anti-rachitic value of milk in infant feeding,” Oil & Soap, 12.9:202-207, September, 1935.

Calcium Availability in Pasteurized Milk

“Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with ‘fresh milk’ and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did ‘fresh milk’ (herd milk from a college dairy).”
-Krauss, W. E., Erb, J.H., and Washburn, R.G., “Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.

“Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency, which was characterized by great emaciation and weakness before death … At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness.”
-Annual Review of Biochemistry, Vol. 18, Page 435. (1944).

In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.

Pasteurization Destroys Vitamin A

“... According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of vitamin A.”
-Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933.

Pasteurization Destroys Vitamin B Complex

“Pasteurization of milk destroys about 38 percent of the B complex according to Dutcher and his associates ...”
-Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.

“Mattick and Golding’s “Relative value of Raw and Heated Milk in Nutrition, in The Lancet (220:662-667), reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value.”
-Krauss, W. E., Erb, J. H. and Washburn, R.G., Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.

“... On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted.”
-Ibid, page 23.

“Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25 percent of the vitamin B in the original raw milk.”
-Ibid, page 30.

Pasteurization Destroys Vitamin C

“... The pasteurization of milk has been found to destroy 20 percent to 50 percent [of the vitamin C] the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods. The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months.”
-Jordan, E.O.,A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.

“Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children’s Hospital. As the prophylactic amount of vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breastfed babies. The vitamin C of cow’s milk is largely destroyed by pasteurization or evaporation.”
-Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, “The Increase of Scurvy,” 42, 12:598, December, 1938.

“Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.
It was found that commercial raw milks contained an antiscorbutic potency that was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid.”
-Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., “The determination of ascorbic acid in commercial milks,” Journal of Nutrition, 18,6:619-626, December, 1939.

Reprint No. 7
Lee Foundation for Nutritional Research
Milwaukee, Wisconsin
Publication Date: 12/11/39
RealMilk.com

So don’t waste your money on “organic” milk anymore. This is a waste of your resources. Redirect your energy to find real raw milk sources.
Ideally, you can find a local farmer who will be willing to sell that to you. If you find one you will want to encourage him to consider restricting grains from the cows’ feed to improve the quality of the milk.
If you are unable to find a local dairy farmer who will cooperate with you please try this link: http://www.realmilk.com/where.html.
Related Articles:
Why You Don’t Want to Drink Pasteurized Milk
Major Confusion Between Organic and Healthy

HOMOGONISED MILK (COULD KILL YOU)

According to statistics 50% of New Zealanders die from heart disease, 25% from cancer and 5% from diabetes.

Research has shown that the epidemic of hardening of the arteries (which leads to more deaths annually than cancer) is directly attributable to homogenized milk.

For more than 20 years Kurt A. Oster, MD, chief of cardiology emeritus at Park City Hospital, Bridgeport, Connecticut, has gathered evidence that provides a conclusive biochemical explanation for atherosclerosis (a form of arteriosclerosis, plaque clogging arteries).

The culprit turns out to be the process of homogenisation, introduced to the dairy industry in 1932 as a means of improving marketing for products.

Homogenisation merely prevents the cream from separating from the milk. This is primarily cosmetic. It does nothing to enhance the quality of the milk. But according to Dr. Oster's findings, it does a great deal to improve marketability - at the expense of human life.

FRAGMENTED

Homogenisation causes the fat globules in whole milk to be fragmented into tiny, tight molecules that will not regroup. Not only do these intense molecules of fat refuse to regroup, they also resist digestion and manage to enter the bloodstream unaltered -which is one reason why so many people are allergic to milk.

"Milk fat contains a substance called xanthine oxidase (XO). When milk is not homogenized both the fat and the XO are digested in the stomach and small intestine into smaller molecules, which are either used or excreted from the body. Homogenisation allows some of the XO to pass into the bloodstream intact" Oster reported.

XO is found in the liver of many animals, and humans, where it has a specific function: that of breaking purine compounds down into uric acid, a waste product. "When foreign XO, such as that from cow's milk, enters the bloodstream it creates havoc by attacking specific targets within the artery walls," Oster's report said.

The "specific target" within the arteries is called plasmologen, a tissue making up 30 percent of human heart muscle and artery wall cells. Plasmologen's presence is vital for the integrity of the outer cell membrane analogous to the way mortar holds bricks together in a wall. .

ARTERIES CALCIFIED

The direct attacks by foreign XO, Oster's research indicates, cause lesions within artery walls and the body's marvellous protective mechanisms respond to the damage by scarring and laying down calcified plaques.

"The simple thickening and hardening of the arteries is known as arteriosclerosis, whereas atherosclerosis is characterized by the additional accumulation of cholesterol and fatty deposits laid down adjacent to scars and plaques" Oster said.

"Gradually, the artery wall thickens, obstructing the flow of blood. Arteries lose their elasticity in the later stages of the disease as additional calcium is deposited. Calcification of the arteries can contribute to high blood pressure which is actually not a disease in itself. High blood pressure is merely a symptom" Oster said.

The assault of XO on the artery walls has been further documented by autopsies performed on patients who died from heart and circulatory disease, Oster and Ross reported.

"It has been found that plasmologen was completely missing in artery wall lesions and plaques, and the mystery was solved when researchers found XO in the plaques. The two substances cannot coexist" Oster said.

ORGANICS

In Rachel Carson's classic book "Silent Spring" the author warned us of the dangers of man-made pesticides. Rachel described how chemicals contaminate our environment and also accumulate in our bodies. Since then studies of human breast milk and body fat have confirmed her writings. Human beings in such remote areas as Canada's far northern Baffin Island now carry traces of persistent chemicals in their bodies, including such notorious compounds as PCB's, DDT and dioxin Even worse, in the womb through breast milk, mothers pass this chemical legacy on to the next generation.

After doing animal and human studies research scientists now link our exposure to man-made chemicals as having the following effects - low sperm count, infertility, hormonally triggered human cancers such as those of the breast and prostate gland, neurological disorders in children such as hyperactivity and deficits in attention and reproductive problems in wildlife
DPT the PCB's (poly chlorinated biphenyls) and dioxin are the most discussed, in terms of hormone disrupting chemicals These chemicals mimic estrogen but differ from plant oestrogen in that the body is able to break down plant oestrogen and excrete it. Unfortunately the man-made compounds resist normal breakdown and accumulate in the body, exposing humans and animals to low level but long term exposure.  This chronic hormone exposure is unprecedented and some portion of the population is bound to be sensitive with infertility for example a prospect
Dairy Farmers are notorious for using huge amounts of chemical nitrogen, hormones and glyphosate.  These are all known to be cancer causing agents.

Queensland cancer research suggests 1 in 3 people will get cancer in their lifetime. 15,544 people were diagnosed with the disease in 1998.  6,075 died from the disease.
Leading dietary therapist Kathryn Alexander, recently said "my patients don't recover unless they eat organically, regardless of whether they are eating meat or eating vegetables.  If my patients can’t get organic food, I can't treat them".

THE FACTS ABOUT PASTURISATION

Raw milk has good and bad bacteria. The good bacteria are an inbuilt inhibitor to the bad bacteria. This is why raw milk lasts longer in the open than pasteurised milk. Once processed milk is open the bad bacteria flood in.

Pasteurisation changes the calcium into an insoluble form which cannot be absorbed by animals or humans. More and more children and women are suffering from lack of calcium.

The Lee Foundation for Nutritional research say pasteurisation destroys vitamin A, it destroys about 38% of the vitamin B complex, and about 50% of the Vitamin C in milk.

Scientific investigations have shown that an anti cancer protective element is contained in raw milk but destroyed in pasteurisation.

The enzymes in raw milk are either destroyed or altered in the pasteurisation process.
Raw milk was sold door to door in Queensland unti1 1989, about eleven years ago.
And calves will die if fed pasteurised milk as their normal diet. Pups and kittens grow much healthier if fed organic raw milk.

ANIMAL WELFARE

Our cows are cared for in the best possible way. Organic farming is not about neglect but rather a more hands on approach.  Animals are dewormed with a natural product, sprayed for fly and tick with approved organic mixtures. Minerals are also added to their feed. Disease is minimal because of the superior natural feed our herd enjoys. Any cows that require antibiotics are treated and immediately removed from the herd.

WHY DOES QUALITY FRESH MILK HAVE TO BE LABELLED: 'NOT FOR HUMAN CONSUMPTION'

Current Queensland legislation forbids the sa1e of fresh milk from the dairy. This ensures that only milk which has been processed, by factories generally owned by national and international cong1omerates, is the on1y milk available to the public for sale.

RECOMMENDED READING –
Our Stolen Future by Theo Colborn
Silent Spring by Rachel Carson

Back to ARTICLES

Back to Newsletter

home | about us | services | products | testimonials | contact us

Thank you for visiting our website – please feel free to contact us for any of the above services and products. We are only too happy to be of service to you.