As an example, unpasteurized, unadulterated dairy products both cultured and uncultured have sustained mankind for thousands of years and yet when I mention how incredibly healthy and nourishing a good high quality ‘raw’ milk is, they eventually have to ask, “that makes sense doctor but what about TB and brucellosis?” In the past, my answer has been what about it, it is a classic case of guilt by association and money minded entrepreneurs have done a bang up job to keep the association intact for many decades in spite of the evidence.

Recently however, I have come to appreciate that this does little to ease the minds of those who are eager to restore and maintain good health, not only for themselves but for their families. So in an effort to provide some facts concerning this question I came across a well written answer that I think would be helpful.  At  Organic Pastures under the Q & A section you will find:

“In the 1800s, many US dairies began commercially producing low quality raw milk in the inner cities of Boston and New York and others. These Brewery dairies would feed their cows very poor quality “brewer’s mash.” The resulting milk was very weak and nearly blue from lack of protein, mineral, and fat content. This occurred during the Jamaican rum embargo. During this same time period, the dairy industry did not use or have access to refrigeration, stainless steel, milking machines, rubber hoses, hot water, or chlorine as a sanitizer. TB and Brucellosis were rampant (not to mention horse manure on the streets, flies, and lack of public sanitation and sewage) and the cows were milked by hand without mechanical machines. The cows stood in manure and there was no access to pasture (sounds like some factory dairy farms of 2005). The resulting unhealthy milk from these sources literally killed millions. The heating of milk to high temperatures reduced this horrible blight. During this same time period, milk from the countryside taken from pasture grazed healthy and clean cows was the best medicine of the day. In fact, the Mayo Clinic used this high quality country raw milk as a basis for many disease curing therapies. This was the untold story of raw milk. Because of pasteurization successes, commercial interests prevailed and all dairies (the good, bad, and the ugly) then began to pool their milk so that “nobody would die,” even if milk quality was very poor. This was great news for milk mass marketing, and creameries created high profits. These pasteurization practices continue today with the chief benefit being extended shelf life. These modern dead milk products now cause allergies and lactose intolerance to huge sectors of the population.”

I will often make an attempt to answer the questions posed in my office by doing the work myself however I found in this case that someone else has provided a well written answer that does a far better job than I could ever hope to.  Look at the facts, ask hard questions and consider the money trail. It could mean the difference between a healthy life and joining the millions who find their end in cancer heart disease and or a bottle of properly prescribed medication.

          This study is not unique in its attempt to provide information about the power of food on health.  A study in science (December 2002) concluded that “food molecules act like hormones, regulating body functioning and triggering cell division. The molecules can cause mental imbalances ranging from attention-deficit disorder to serious mental illness.”  When you reconcile this information with the ever increasing numbers of kids being diagnosed with mental health or “behavioral” disorders, you can’t help but wonder what’s going on.  Schools all over the world and especially in Europe have banned GE foods to prevent their children from becoming lab rats in a grand social experiment. In America however GE foods are in a majority of our processed foods with no labeling requirements whatsoever; teaching our kids to read labels and expect the government to look out for us will not keep them healthy.  It’s like teaching them that walking in the cross walk gives them the write of way without reminding them to look for traffic; whether you had the right of way or not, if you get hit crossing the street because a truck didn’t yield, you’re still dead.  Don’t be fooled; if your seven year old can’t sit still or concentrate and your 13 year old seems to be on an emotional roller coaster, there’s little evidence to support a deficiency in Ritalin or Prozac, even when the media suggests it as a miracle cure. An old Chinese proverb states that whatever the father of illness, the mother is wrong food.  For more information about genetically modified foods see seedsofdeception.com

Part one: Consider that what goes in a cow is not what comes out and you’ll have no compunction about feeding them anything as long as it’s cheep. The result; an average gallon of milk bought from our modern day distribution centers, gets you a serious dose of estrogen from soy meal, aflatoxins from GMO grains (which are very susceptible to mold and rot that produce the aflatoxins), very potent neurotoxins from citrus peel cake (the by product of making fruit juice from fruit routinely soaked in pesticides), antibiotics and growth hormones just to name some of the more obvious contaminants. 

Part two: Make people believe that the process of pasteurizing milk or any other product for that matter is good for them and soon they won’t even suspect that the hero is the villain in a modern day science fiction movie.  Pasteurization denatures, deforms, devitalizes and breaks down the “milk” proteins in such a way as to force the body to think they are foreign. The result is a full blown immune response that causes your body to expend a great deal of energy fighting something it should otherwise be getting nourishment from.  If the immune response is aggressive enough, we chalk it up to “lactose intolerance,” a catch all phrase similar to fibromyalgia that simply means someone doesn’t do well on or they get sick from drinking “milk.” If the body’s response is not so aggressive, the low level reaction quit often leads to allergies down the road that for many people seem to come out of nowhere.  In a recent interview of Sally Fallon, the founder of A campaign for Real Milk and president of the Weston A. Price Foundation, she states “Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.”  Imagine, as it is in the case of ultra pasteurization taking “milk” from slightly chilled to above the boiling point in two seconds.  If it doesn’t strike you as a violent means of treating food, it’s only because advertisers have done a bang up job of keeping us distracted with happy pictures of famous people with “milk” mustaches.  Don’t worry about your child’s health Mr. and Mrs. Jones; see how happy the super stars are?  Remember, calves fed on pasteurized milk do poorly and many die before maturity.

Part three:  Play every angle, use any mirror and appeal to every emotion to keep the consumer buying in spite of the evidence.  If consumers are looking for “health food,” create one and two percent milk, use the cream for ice cream, which makes more money, and add non-fat dry “milk” containing oxide cholesterol, a number of carcinogens and MSG to give the water that’s left the appearance that it’s still “milk” while convincing them “it does a body good.”

According to Sally Fallon in the same interview, “milk” sales have decreasing at 1 percent per year, “relentlessly decreasing.”  Do yourself and your family a favor and opt out of the cultural lab experiment and opt in to eating real foods like real “milk.”  Again, if the cream doesn’t rise to the top, don’t drink it… its not milk!

At the turn of the 19^th century many families had their own cow or had access to someone who maintained a small herd of old fashioned breeds like Jersey, Guernsey or Red Devons. These cows, living an average of 12 to 15 years were raised on green grass from early spring to late fall and green feed, hay and root vegetables through the winter. They spent the vast majority of their lives on pastures exposed to the fresh air and sunshine doing what cows do. The result was one to two gallons of milk rich in vitamins A and D and what is known as the “Price Factor” (a fat soluble catalyst that promotes optimum mineral assimilation) produced every day for the making of butter, yogurts, clabber, cheeses etc. 

In sharp contrast, the modern day cow is a mega Holstein that lives three to four years in confinement with very little access to fresh air and sunshine. To produce three times as much milk per day as the old fashioned cow, she’s fed a diet rich in growth hormones, antibiotics, cottonseed meal, soy meal, commercial feeds, citrus peel cake laced with pesticides, chicken manure and bakery waste.  Then without fanfare she is sold off to become pet food for the family dog.

Only in modern times have we found such a circumstance in which one is led by hook or by crook to believe that a gallon of milk is a gallon of milk whether you buy it from the local big box department store, a convenience gas station or from a “real” farmer.  For better health, don’t be fooled; real milk comes from real cows fed real food.  Remember, if the cream doesn’t rise to the top, don’t drink it!

The articles describe how “HFCS use has skyrocketed in recent decades as the sweetener has replaced sugar in many processed foods.”  “Found in sweetened beverages, breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments,” (nearly everything processed) the average consumption rate per American is about 12 teaspoons per day… 12 teaspoons per day!  And this of course is an average with teenagers and other folks who consume higher amounts of sweetened foods receiving as much as 80 percent more than that.

The authors call for immediate changes by industry and demand that the FDA (who knew of this contamination four years ago and did nothing) help stop this avoidable mercury contamination of the food supply.  Folks; HFCS is not food!  It’s a highly refined chemical sugar known as an anti-nutrient (meaning these are not just “empty calories” they are life robbing calories) that cause serious health effects, especially in young developing children.

These companies are using mercury grade caustic soda to chemically strip the starch from the corn (a plant that’s already so polluted with heavy doses of pesticides and herbicides that it should be considered hazardous material) and the caustic soda is produced in industrial chlorine plants.  The articles are so focused on the mercury that one goes on to suggest that companies “just need a good push to only use those ingredients” that are mercury free.  I can see it now, products labeled mercury free to out sell those that by legal definition can’t suggest it.

The bad news is not simply that you don’t know what food contains the “contaminated HFCS,” the bad new is that you are going to have to stop eating the foods containing HFCS all together if you want half a chance at living a long and healthy life.  Free yourself from the modern science project and learn about local healthy food.  Our office is dedicated to it and you can rely on it.

Although there are several facts given which I found questionable, I would like, for the sake of brevity to focus on the one I believe is intentionally left to be glossed over.  Chipotle, in my opinion, does a nice job of informing us of the potential dangers of Recombinant bovine growth hormone (r-BHG) and how it’s currently still used to increase milk production in the United States despite being banned in other countries. However, they then proceed to describe how Chipotle prefers instead to serve “naturally raised meats that come from vegetarian-fed animals that are humanely raised and never given antibiotics or growth hormones.”  Lost and a bit comical in this otherwise great intention is that cows by nature are vegetarian. The average consumer such as myself would be excited rather to hear the cows are “grass fed” but Chipotle doesn’t offer that and I think for good reason.  Reports show that 70% of corn grown in the United States and 80% of the soy beans grown in the world are fed to livestock which for cows, is without dispute, unnatural albeit vegetarian.

I applaud Chipotle for their sincere desire to serve “Food With Integrity” and want to believe that they are not trying to intentionally deceive.  The facts however can only bear out that “Food With Integrity” can’t be spun by accepting one unnatural practice at the expense of another all while suggesting we are safer for the efforts.    Buy local & Eat Well!