What Can My 5 Month Old Kitten Be Allergic To 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 differences between raw and pasteurized milk. This is worrying because many doctors, scientists and researchers have found the opposite to be true. There are studies funded by the dairy industry that claim there is little nutritional difference, and the FDA/CDC seems to base their claim solely on those. (They actually based their statement on only one paper.)

“Unpasteurized Milk: A Healthy Fetish” was published in 1984. Dr. In it, ME Potter misinterprets and misrepresents a study conducted by Dr. Francis Pottenger Jr. in 1946. Pottenger fed cats a variety of dairy and meat diets, including pasteurized milk. , raw milk and milk fortified with the added synthetic vitamin DME Potter states that “Numerous studies of the relative nutritional merits of raw and pasteurized milk in animals and humans have been conducted and no differences have been detected.” This claim appears to (but should not,) include Pottenger’s work. Pottenger’s research found that:

– Pasteurized milk and milk enriched with synthetic vitamin D did not provide cats with sufficient nutritional content

– Cats fed pasteurized milk showed “reduced reproductive efficiency”, “skeletal changes” and “kittens showed developmental deficiencies”

– 13 cats fed pasteurized milk died within a few months

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

Dr. Pottenger was among the many doctors who opposed pasteurization in the early 20th century. Much research since then has found pasteurized milk to be nutritionally deficient. Researchers have found that pasteurized milk causes anemia, asthma, and stunted growth. Pottenger himself said:

“Let us seek closer cooperation between raw milk producers and public health officials to study the growth factors of raw milk. We cannot afford to pasteurize milk if pasteurization is found to reduce the effectiveness of the growth-promoting factors that determine the skeletal development of our children. We cannot allow to reduce the resistance of our children to respiratory infections, asthma, bronchitis and the common cold, when the factors that prevent them are present in greater quantities in properly pure raw milk than in pasteurized milk.

Several studies have found that pasteurized milk has been linked to scurvy due to vitamin D degradation.

“Although pasteurized milk is recommended for the safety 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 several months to develop and may be called subacute. It must be considered not only the most common form of the disorder, but also the one that most often goes unrecognized.” Hess, AF

Other doctors found that pasteurization destroyed vitamin A, many B vitamins, vitamin D, calcium, and phosphorus. It was also reported that children who drank raw milk became resistant to contracting tuberculosis. Over a 5-year period, 14 cases of tuberculosis occurred in children who drank pasteurized milk, while only 1 case occurred in children who drank raw. A summary of these studies is available at realmilk.com. Most of the funded research that has occurred since the 1940s has involved the industrial dairy industry.

In an effort to combat the recent ban on raw milk in California, Dr. William Campbell Douglass Jr. (an international expert on raw and pasteurized milk) and Aajonus Vonderplanitz (today’s leading scientist on the effects of raw milk on humans), have jointly written an expert summary of research showing the benefits of raw milk and the harmful effects of pasteurization. In it, Douglass and Vonderplanitz show a connection between pasteurized milk and:

acne

Addison’s disease

anemia

arteriosclerosis

colic

colon, ovarian, prostate and stomach cancers

constipation

deafness

diabetes

diarrhea

glucose intolerance

heart disease

hormonal imbalance

hypertension

muscular dystrophy

obesity

osteoporosis

sciatica

sterility

dental caries

 

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

 

In 2006, a 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 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 disturbing results of pasteurization is the destruction of probiotics in natural milk. Today we realize how important “friendly bacteria” are. Sally Fallon notes, “Scientists are just beginning to appreciate the role of beneficial bacteria in our food and in our intestinal tract. The antimicrobial paradigm of medicine has been completely discredited; laws mandating pasteurization are based on 40-year-old science.”

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

Sally Fallon muses that “Pasteurization disrupts the delicate protein compounds in milk. The body recognizes these warped components as foreign and triggers an immune response that depletes energy.”

Pancreas

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

Conjugated Linoleic Acid (CLA)

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

Raw milk farmers who allow their cows to graze have little need for antibiotics and added hormones. In addition to pasteurization, other common industrial dairy practices 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 glands of cows and result in pituitary pus and discharge in milk. Growth hormones pass through our digestive tract and enter our bloodstream. Added hormones in pasteurized milk have been 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 destructive to our health. Homogenization is a process that was first developed to disguise diluted milk. The milk separates on its own so the butterfat rises to the top. Butter fat was sought after by consumers and had an impact on the quality of milk. Milk producers began using homogenization, a high-pressure procedure that breaks fat into tiny droplets, to make their milk creamier and mask varying levels of butterfat.

This high pressure oxidizes fats, goes rancid and causes the production of free radicals in the body. Free radicals have been linked to almost 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 allows us to absorb fat-soluble vitamins and minerals from milk. When the fat is removed from the milk, homogenization is necessary to keep the milk appearing creamy. Skimmed milk powder is added to low-fat and skim milks to supplement the body. Milk powder is one of the most effective sources of oxidized fats and free radicals. Powdered milk and cheese are a source of rancid cholesterol and neurotoxic amino acids. Skimmed milk is fed to pigs to fatten them up.

Added vitamin D

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

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