Cholesterol And Vitamin D In A 12 Year Old Girl Raw Milk Myths – Part 2 of 3

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Raw Milk Myths – Part 2 of 3

Myth 2: Pasteurized milk and raw milk are nutritionally equivalent.

In the public warning the FDA and CDC issued about raw milk, they also claimed that “numerous studies” show no nutritional difference between raw and pasteurized milk. This is alarming because many doctors, scientists and researchers have found the opposite. There are studies funded by the Dairy industry that claim there is little nutritional difference, and it appears that the FDA/CDC based their claim solely on them. (Actually, they based their statement on just one document.)

“Unpasteurized Milk: A Health Fetish” was published in 1984. In it Dr. ME Potter misinterprets and misrepresents the research done by Dr. Francis Pottinger Jr. in 1946. Pottinger fed the cats a varied diet of milk and meat, including pasteurized milk. , raw milk, and milk fortified with the added synthetic vitamin DME Potter states that “Many studies of the relative nutritional values ​​of raw and pasteurized milk have been conducted in animals and humans, and no differences have been found.” This statement seems to be (but should not be) . ,) includes Pottinger’s work. Pottinger’s research found that:

– Pasteurized milk and milk fortified with synthetic vitamin D did not provide sufficient nutritional value for cats

– Cats fed pasteurized milk had “lower reproductive efficiency”, “skeletal changes” and “deficits in kitten development”

– 13 cats fed pasteurized milk died within several months

– Cats fed raw milk remained disease-free, fertile and healthy for several generations

dr. Pottinger was one of many doctors in the early 1900s who opposed pasteurization. Many studies at the time found that pasteurized milk lacked nutritional value. Researchers found that pasteurized milk caused anemia, asthma, and stunted growth. Pottinger himself said:

“Let’s build closer cooperation between raw milk producers and public health officials so we can study the growth factors in raw milk. We can’t afford to pasteurize milk if pasteurization is found to reduce the growth potential of the product. We can’t afford to reduce the factors that determine the skeletal development of our children. your children’s resistance to respiratory infections, asthma, bronchitis and colds, if the factors that prevent them are present in properly pure raw milk in greater quantities than in pasteurized milk.

Several studies have found that pasteurized milk is linked to scurvy due to vitamin D depletion.

“Although pasteurized milk is recommended for the safety it affords against infection, we must realize that it is an incomplete food. If no antiscorbic acid, such as orange juice, . . . or potato water, is added, the infants will. Following this diet, scurvy develops. This form of scurvy may develop for a few months and may be called subacute. It should be considered not only the most common form of the disease, but also the one that most often goes unrecognized. Hess, AF

Other doctors found that pasteurization destroys vitamin A, many B vitamins, vitamin D, calcium, and phosphorus. It was also reported that children who drank raw milk became resistant to tuberculosis. Over a five-year period, 14 cases of tuberculosis occurred in children who drank pasteurized milk, while only 1 case occurred in those who drank raw milk. A summary of these studies can be reviewed at realmilk.com. Most of the funded research conducted since the 1940s has been industrial dairy research.

In an effort to combat California’s recent ban on raw milk, Dr. William Campbell Douglas Jr. (an international expert on raw and pasteurized milk) and Ajonus Vonderplanitz (a leading scientist today on the effects of raw milk on humans) co-wrote the expert. a summary of studies showing the benefits of raw milk and the harmful effects of pasteurization. In it, Douglass and Vonderplanitz show the connection between pasteurized milk and:

acne

Addison’s disease

anemia

atherosclerosis

colic

colon, ovarian, prostate and stomach cancer

constipation

deafness

diabetes

diarrhea

glucose intolerance

heart disease

hormonal imbalance

hypertension

muscular dystrophy

obesity

osteoporosis

sciatica

sterility

tooth decay

 

The report also summarizes the health-promoting effects of raw milk. Oxidation of fats and cholesterol produces free radicals, which are linked to atherosclerosis and cancer. Pasteurized milk contains these oxides, while raw milk does not. Various studies have found that raw milk lowers cholesterol levels. Dr. George Mann found that 4 liters of milk a day reduced the cholesterol level in a subject’s blood by 25%.

 

A 2006 study published in the Journal of Allergy and Clinical Immunology found that children who drank raw milk had significantly fewer cases of asthma, eczema and hay fever than those who drank pasteurized milk. Raw milk reduces histamine levels by more than 50%. Fermented raw milk has been found to slow tumor growth and reduce gastric cancer activity.

 

Probiotics and the immune system

One of the most worrying results of pasteurization is the destruction of probiotics in natural milk. Today we realize how important “friendly bacteria” really are. Sally Fallon notes, “Scientists are just beginning to appreciate the role of beneficial bacteria in our food and in our intestinal tracts. The antimicrobial paradigm of medicine has been completely discredited; the laws governing pasteurization are based on 40-year-old science.”

Research has found that listeria and E.Coli could not grow in raw milk and salmonella could not be found after 24 hours in raw milk. With outbreaks of foodborne illness on the rise, it makes no sense to destroy the bacteria that can promote the development of healthy flora in our digestive tract and defeat disease-causing microorganisms. Many studies have linked asthma and allergies to pasteurized milk.

Sally Fallon thinks that “Pasteurization distorts the delicate protein compounds in milk. The body recognizes these deformed components as foreign and mounts an energy-sapping immune response.”

Pancreas

Pasteurization, by destroying enzymes, significantly increases the burden on the pancreas. The pancreas must produce enzymes that may or may not digest pasteurized milk. This and the additional work that other processed and refined foods do to the pancreas may be the link to the ever-increasing number of pancreatic cancer deaths.

Conjugated Linoleic Acid (CLA)

Conjugated linoleic acid (CLA) is an omega-6 fatty acid found in milk from grass-fed cows. It fights obesity and diabetes, improves immune response, reduces food allergies, builds muscle and burns fat. Milk from grain-fed cows contains 3 to 5 times less CLA than milk from grass-fed cows.

Raw milk farmers who let their cows graze have little need for antibiotics and added hormones. In addition to pasteurization, other common methods of industrial milk production make most milk even more dangerous to our health.

Growth hormones

Growth hormones help cows produce 6-12 gallons of milk per day. Growth hormones affect the pituitary gland in cows, resulting in the formation of pus and secretions in the milk. Growth hormones pass through our digestive tract and enter our bloodstream. Hormones added to pasteurized milk are linked to early menstruation in girls and breast development in boys.

Homogenization

We hear a lot about the dangers of trans fats in hydrogenated oils, but few people realize that homogenized milk is just as bad for our health. Homogenization is a process that was first developed to disguise diluted milk. When left to simmer, the milk will separate so that the butterfat rises to the top. Butterfat was coveted by consumers and a sign of milk quality. Milk producers began using homogenization, a high-pressure procedure that breaks fat into tiny droplets, to make milk creamier and mask different levels of butterfat.

This high pressure oxidizes fats, making them rancid and causing free radicals to form in the body. Free radicals have been implicated in nearly every human disease and disorder, from heart disease to ADHD. Fat droplets suspended in milk can also pass through the intestinal wall, carrying hormones and other compounds and bypassing the filtering effect of the digestive tract and liver.

Low-fat, skimmed and fat-free milk

Milk fat is what allows us to absorb the fat-soluble vitamins and minerals in milk. When milk is skimmed off, homogenization is necessary to keep the milk looking creamy. Nonfat dry milk is added to low-fat and skimmed milk to add body. Milk powder is one of the most powerful sources of oxidized fats and free radicals. Powdered milk and cheese are sources of rancid cholesterol and neurotoxic amino acids. Colostrum is fed to pigs to fatten them up.

Added vitamin D

Synthetic vitamins D2 and D3 are added to pasteurized milk. Synthetic D2 is linked to heart disease, and D3 is not easily assimilated by the body. Both forms of this vitamin are added to milk at potentially toxic levels. The nutritional benefits of raw milk and the nutritional deficits of pasteurized milk seem too obvious to ignore, and yet the message we receive from our government would have us believe otherwise.

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