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Originally published February 13 2012

Harvard University to host raw milk debate on February 16, 2012

by Jonathan Benson, staff writer

(NaturalNews) Demand for raw milk in the U.S. is soaring, and federal and state regulators are having an increasingly difficult time trying to fend off scrutiny of their outmoded, disproven propaganda about the so-called benefits of pasteurization. So in order to facilitate a dialogue about this popular and important issue, which is now at the forefront of food politics, Harvard Law School will be holding a raw milk debate on February 16, 2012 from 7:15 pm - 8:45 pm.

If you live anywhere near Harvard, you will not want to miss this riveting debate in person, which will feature Sally Fallon Morrell, author of the popular cookbook Nourishing Traditions and President of the Weston A. Price Foundation, and David Gumpert, author of the book The Raw Milk Revolution. These two advocates of food freedom for all will expose the flawed arguments of the anti-raw milk crowd, and draw attention to the incredible health benefits that can be gained from drinking clean, grass-fed raw milk.

There will also likely be discussion about the food freedom aspects of buying and selling raw milk, and why bad science caused millions of Americans to lose their freedom to buy and sell the foods of their choice.

Even if you are unable to attend the debate in person, which is presumably the case for the vast majority of our readers, the Harvard Food Law Society (HFLS) will be broadcasting a live stream of the event that you can access the night of the debate beginning at 6:15 pm:

And if you are unable to watch the debate live, a video recording of the event will be posted in its entirety on the HFLS YouTube page:

Both Morrell and Gumpert are sure to tackle many of the most common talking points parroted by the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention (CDC) about why raw milk is supposedly unsafe. This includes combating the false idea that all raw milk, regardless of how it is produced, is inherently unsafe, a fallacy that has been disproven time and time again.

"Raw milk contains lactic-acid-producing bacteria that protect against pathogens," says Morrell in her book Nourishing Traditions. "Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply" (

For more information about the debate, visit:

For more information about raw milk, visit:

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