Mar 28 2008, 07:16 AM
QUOTE(4Rings @ Mar 26 2008, 06:14 PM)
Raw Milk Vs. Pasteurized Milk
Categories
Health through Nutrition
This 1938 BMJ (British Medical Journal) is yet again destroy's the mistaken notion that pasteurized milk is safe when to the contrary it has been repeatedly shown that most diseases from milk are not from the raw milk (which in fact has curative factors in it) but form the sloppy and filthy handling during milking and subsequent handling. Both of which can be prevented today yet we choose not too.
Chris Gupta
Raw Milk Vs. Pasteurized Milk
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.
Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose - which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.
Probably pasteurization's worst offence is that it makes insoluable the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and breain formation suffer serious setbacks.
Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
In face of these facts-which are undeniable-what has the Pasteurization Party to say? Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be - a nutritious, health giving food - let them pass legislation making the dairy-farmers produce clean, raw milk - that is milk pure to drink with all its constituents unaltered.
The above was published in Magazine Digest - June 1938
Armchair Science is a British Medical Journal
Added on March 26, 2008, 6:14 pmMilk and vascular disease
Categories
Health
Milk has acquired a bad reputation. Many are intolerant or even allergic to milk, yet it seems that not milk itself may be to blame but the way we treat milk, "sanitizing" it by pasteurization, making it more durable by homogenization. Both these processes alter the chemical and physical properties of milk and make it less nutritious, harder to digest, and some say - even dangerous to our health.
Of course real raw milk cannot be shipped over long distances and cannot be kept for any length of time. It does tend to turn into sour milk, cottage cheese and other very edible things, but that's not really what our agro industrial food supply chain wants.
Things must keep and they must be able to be shipped - oh really? and our health?
HOMOGENISED MILK COULD KILL
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 PASTEURISATION
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 unti11989, 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.
I've been hinting about this for ages, but it this is but a drop in the vast ocean of billiooooooooooon dollar pro-milk marketing.Categories
Health through Nutrition
This 1938 BMJ (British Medical Journal) is yet again destroy's the mistaken notion that pasteurized milk is safe when to the contrary it has been repeatedly shown that most diseases from milk are not from the raw milk (which in fact has curative factors in it) but form the sloppy and filthy handling during milking and subsequent handling. Both of which can be prevented today yet we choose not too.
Chris Gupta
Raw Milk Vs. Pasteurized Milk
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.
Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose - which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.
Probably pasteurization's worst offence is that it makes insoluable the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and breain formation suffer serious setbacks.
Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
In face of these facts-which are undeniable-what has the Pasteurization Party to say? Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be - a nutritious, health giving food - let them pass legislation making the dairy-farmers produce clean, raw milk - that is milk pure to drink with all its constituents unaltered.
The above was published in Magazine Digest - June 1938
Armchair Science is a British Medical Journal
Added on March 26, 2008, 6:14 pmMilk and vascular disease
Categories
Health
Milk has acquired a bad reputation. Many are intolerant or even allergic to milk, yet it seems that not milk itself may be to blame but the way we treat milk, "sanitizing" it by pasteurization, making it more durable by homogenization. Both these processes alter the chemical and physical properties of milk and make it less nutritious, harder to digest, and some say - even dangerous to our health.
Of course real raw milk cannot be shipped over long distances and cannot be kept for any length of time. It does tend to turn into sour milk, cottage cheese and other very edible things, but that's not really what our agro industrial food supply chain wants.
Things must keep and they must be able to be shipped - oh really? and our health?
HOMOGENISED MILK COULD KILL
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 PASTEURISATION
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 unti11989, 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.
You cannot win.
You might as well become a doctor, and reap the rich rewards of sick people coming to you for a pill, a cut or a dose of chemo to cure them of years and years of milk consumption. These people are everywhere (greedy docs and ignorant patients).
Tell them this and you earn zero dollars.
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