The Centers for Disease Control and Prevention released the findings of their 13-year review on raw milk Tuesday, stating that fresh milk is 150 times more dangerous than pasteurized milk. They claim that states where raw milk is sold have twice the number of complications from diseases related to raw milk ingestion as those states that ban the sale of it.
According to the study, those who suffer from some type of raw-milk related disease have much more serious durations of the disease than those whose condition is from something other than raw milk. These disease outbreaks from raw milk result in hospitalizations most of the time, according to the study.
“Restricting the sale of raw milk products is likely to reduce the number of outbreaks and can help keep people healthier,” said Dr. Robert Tauxe, the director of the CDC’s division of foodborne, waterborne and environmental diseases. “The states that allow sales of raw milk will probably continue to see outbreaks in the future.”
However, raw milk advocates vehemently disagree with the CDC’s findings. Blasting the federal government’s hypocritical stand, Mike Adams, editor of Natural News, states that “[p]asteurized dairy is produced in the dirtiest milk factories imaginable, where blood, pus, e.coli and other truly dangerous pathogens are routinely bottled into milk containers and fed to consumers. That’s the whole point of pasteurization, you see: To kill everything that might be alive in their ultra-dirty milk.”
Raw milk dairy farms point to their operations and say that because of the product that they sell, their operations must be cleaner, healthier, and committed to producing nourishing food that is disease free. They say that the pasteurization process destroys the friendly bacteria and enzymes needed to digest and ingest the nutrient value of the milk, and that’s why more and more consumers suffer allergic reactions to pasteurized dairy products, among other illnesses.
In addition, raw milk products are produced without the added hormones, antibiotics, additives, or preservatives and the cows are fed only natural, non-genetically modified foods that have not been treated with dangerous pesticides.
A large European study has found that children who drink raw milk have fewer incidents of asthma and allergies than those who drink pasteurized products. In fact, the study saw a 41% decrease not just in asthma and allergies, but in the numbers suffering from eczema as well. Researchers believe that certain milk proteins which are destroyed in the pasteurization process actually help a child’s developing immune system.
Whey proteins such as BSA and alpha-lactalbumin are thought to be the ingredients in the milk that provide the immune protection and prevent the development of these conditions.
According to Organic Pastures, a raw milk dairy operation, pathogens are found in milk products going to conventional facilities 31% of the time. That same research states that pathogens have never been found in Raw USA Certified samples.
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