(NaturalNews) Thanks to a survey performed by the Center for Disease Control (CDC) we now have sufficient data to evaluate raw milk's safety, and it turns out it's safer than most any other food!
In a talk given at the International Raw Milk Symposium, Dr. Ted Beals outlined the history of the pasteurization scam. This was justified by an industry desperately in need of pasteurization for its economic survival. The proposed health hazards of raw milk were fabricated to support pasteurization. [i] Dr. Ted Beals also examined a compilation of published reports on illnesses attributed to raw milk from 1999 to 2010. These illnesses averaged 42 per year. The CDC's survey showed that 3.04 percent of the population consumed raw milk or 9.4 million people, and this translates into raw milk-attributed illnesses being more than rare. According to Sally Fallon Morell of the Weston A. Price Foundation, Dr. Beals has shown you are about 35,000 times more likely to get sick from other foods than you are from raw milk.[ii]
Why then did the CDC, FDA, Department of Agriculture hire guns this year to confiscate raw milk products and arrest and jail proprietors of Rawsome, a California raw organic buying club? Also earlier this year a raw-milk buying club in Kentucky had its products quarantined by local officials. [iii] Additionally an armed pre-dawn raid was conducted against an Amish farmer in PA whose crime was the selling of raw milk. [iv] So there is a consistent national pattern. Why again do we see such intense efforts to criminalize raw food sellers?
The True Problem With Raw Milk
According to findings of Cornell University's College of Agriculture and Life Sciences, the average shelf-life of pasteurized milk held under proper refrigeration - defined as less than 45 degrees F - is 12-16 days.
Like raw vegetable juices, raw milk stays fresh for either just a handful of days or as long as a couple of weeks.[vi] This shelf-life uncertainty spells economic disaster for any large dairy operation that culls milk from diverse local dairies. Pasteurization nullifies this differential by creating a more uniform and profitable end product. Freezing will keep milk fresh for a month. However, the flavor and texture will change, so this is not a viable option. [vii]
Why Only Raw Milk Was Targeted By Combined Federal Agencies.
Why aren't government agencies also coming together to ban raw meat, fish or eggs? Raw eggs can stay fresh for roughly 3-10 weeks. [viii] Meat can stay fresh in a freezer for 1-2 months and fish for up to 6 months! But unpasteurized milk can sour in as little as a few days (barely enough time to profitably transport at a distance and to stock shelves). If consumers found out the truth - that the real reason for pasteurization had nothing to do with health or safety advantages (and actually denatures milk to form an inferior product), it would spell economic disaster for large corporate dairies. How to resolve this threat? The industry worked to convince the public that raw milk alternatives were scientifically unhealthy and unsafe to drink! The best way to accomplish this public deceit was to engage corruptible scientists and government officials to pronounce the age-old drinking of raw milk to be somehow dangerous. Is there a final follow up step? It is to criminalize and eliminate the competition by governmental force.
Nathan Batalion is a certified traditional naturopath and leading global health activist dedicating much of his life to the study of natural health and sustainable living. He is the author of “50 Harmful Effects of Genetically Modified Food” and founder of HealingTalks.com and The Raw Wisdom Foundation. He has written 400+ articles on the subjects of health, environment, sustainability, and genetically modified foods, among many others. Nathan co-founded the Tree of Life Institute and has worked with top naturopathic centers including Hippocrates Centers. Nathan holds a Bachelor of Arts degree in religion and philosophy from NYU, a Master's degree in Asian Studies from Seton Hall University, a MBA degree from NYU and is completing a PhD degree in environmental philosophy at Binghamton University.
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