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The War Over Raw Milk Heats Up

The FDA has long banned interstate sales of raw milk. Many states restrict or prohibit the sale of raw milk entirely.
Raw milk drinkers and sellers began fighting back in early 2010, filing suit against the FDA and claiming that banning interstate sales is unconstitutional. The case is now pending while the crackdowns continue.

Raw (unpasteurized) milk contains enzymes and bacteria have been shown to strengthen your immune system, develop healthy bacteria in your intestines and reduce the risks of everything from respiratory disease to obesity. Pasteurization destroys both good and bad bacteria.

The FDA officially banned interstate sales of raw milk in 1987, but it wasn’t until 2006 that a crackdown began. Agricultural departments in several states, with the help of the FDA, started to stage raids of small dairies and buying clubs.

Daily Finance reports:

“On occasion, people do get sick from drinking raw milk. But the number of people sickened by raw milk compared to other foods does not seem to warrant the FDA’s focused, expensive campaign …

No government regulations of interstate commerce in peanuts, kale, or cantaloupes have been suggested, despite the much greater number of people sickened by consuming these foods. Sushi, a raw food that provides a greater opportunity for illness than raw milk, is legal in all 50 states, too.”

Sources: Daily Finance July 20, 2010

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The Devil in the Milk

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Prominent food researcher Dr. Thomas Cowan has been involved in thinking about the medicinal aspects of cow’s milk virtually his entire career.
His studies on the subject started in earnest when he read the book The Milk of Human Kindness Is Not Pasteurized, by maverick physician, William Campbell Douglass, MD.
Cowan became convinced that a large part of the disease in this country is related to the way we handle, or rather mishandle, milk and milk products.

Raw and cultured dairy products from healthy grass-fed cows are one of the healthiest foods people have ever eaten. However, pasteurized milk products have caused more disease than perhaps any other substance people are generally in contact with….…...CLICK & SEE

However, he still felt that a piece of the puzzle was missing. Many of his patients, in spite of eating only the proper dairy products, still had illness and still seemed not to tolerate milk. Recently, he was asked to consider writing the foreword to a book called The Devil in the Milk, written by Dr. Keith Woodford, which was again an eye-opener for him.

All proteins are long chains of amino acids. Beta casein is a chain 229 amino acids in length. Cows who produce this protein in their milk with a proline at number 67 are called A2 cows, and are the older breeds of cows (e.g. Jerseys, Asian and African cows). But some 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine. Cows that have this mutated beta casein are called A1 cows, and include breeds like Holstein.

Proline has a strong bond to a small protein called BCM 7, which helps keep it from getting into the milk, so that essentially no BCM 7 is found in the urine, blood or GI tract of old-fashioned A2 cows. On the other hand, histidine, the mutated protein, only weakly holds on to BCM 7, so it is liberated in the GI tract of animals and humans who drink A1 cow milk.

BCM 7 has been shown to cause neurological impairment in animals and people exposed to it, especially autistic and schizophrenic changes. BCM 7 interferes with the immune response, and injecting BCM 7 in animal models has been shown to provoke type 1 diabetes. Dr. Woodford’s book presents research showing a direct correlation between a population’s exposure to A1 cow’s milk and incidence of autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia.

Simply switching breeds of cows could result in amazing health benefits.

Sources: The Bovine March 20, 2009

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The Truth About Milk

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Raw milk” is milk in its natural state, Mark McAfee, owner of Organic Pastures Dairy, explains in this excellent article. It comes from the cow, without heat treatment or pasteurization, which is used to extend shelf life and to immobilize certain bacteria.

 click & see

But people, milk, and bacteria can coexist. It is normal for milk to contain some bacteria, and human societies have been benefiting from these bacteria in milk for thousands of years. Fermented milks, for instance, have superior nutrient value and digestibility. Today these products are marketed as containing “probiotics,” as if this is something brand new.

Yet, bacteria have always existed in natural milk. In fact, bacteria:

* Are earth’s oldest life forms
* Are everywhere
* Are essential for human survival
* Comprise more than 90 percent of the cells in the human body

Public obsession with killing bacteria misdirects efforts at improving public health — because relatively few bacteria are pathogenic. By constantly sterilizing, pasteurizing, and disinfecting, the balance is actually tipped in favor of the pathogens.

It is difficult to get at the truth because so much research on milk is little more than advertising — self-interested and commercial. But you can educate yourself directly and make health choices without the intervention of so-called “experts.”

If you do, you will find that raw milk, loaded with beneficial bacteria, is the better choice.

Sources: The Rodale Institute May 15, 2008

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Raw Milk is Catching On in the UK

In the UK, demand for raw, unpasteurized milk is growing as increasing numbers of people spread the word about its health benefits and rich, refreshing flavor.


The Food Standards Agency maintains that raw milk can contain illness-causing pathogens, but that hasn’t stopped its fans from traveling miles to purchase a liter. In England and Wales, raw milk sales are restricted to farmer’s markets and farm shops, and must contain a label warning of the risk.

Much of the increase in popularity has stemmed from anecdotal reports about raw milk’s healthy properties, which may:

  • Strengthen your immune system
  • Improve digestion
  • Combat arthritis and arterial stiffening

Further, because raw milk is not pasteurized, it is loaded with beneficial gut bacteria and digestive enzymes. Pastuerizing milk, on the other hand, destroys much of the nutrition in milk, according to raw milk proponents. Other beneficial properties of raw milk include:

  • It contains 10 percent more B vitamins and 25 percent more vitamin C than regular milk.
  • It’s rich in CLA, a superfat that promotes weight loss and may fight cancer.
  • It contains the enzyme lactase, which breaks down lactose. Because of this, people who are lactose-intolerant can enjoy raw milk.
  • It contains more omega-3 fats, and they’re not corrupted by heat treatment.

Although opponents say the risk of drinking raw milk is great, farmers point out that raw milk is made to a strict standard, and that their cows are healthier than those on commercial farms.

Think about it: healthier cows mean healthier milk,  says Celia Haynes, a farmer who specializes in unpasteurized milk and cream.

Sources: Belfast Telegraph November 6, 2007