Author Topic: Raw Milk  (Read 1397 times)

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Offline BottleFed

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Raw Milk
« Reply #1 on: June 18, 2008, 05:48:38 AM »
If raw milk is so bad for us, how did the human race ever survive before pasteurization? After all, we've been milking cows and drinking down the creamy, nutrient-rich results for thousands of years--yet Louis Pasteur's process (which was originally designed to prevent beer spoilage, mind you) has only been in widespread use for a little more than a century. So what gives?

The answer, of course, is that non-pasteurized milk isn't hazardous at all. It's just a lot tougher to regulate and make money from it.

Think about it: By legislating against the sale or distribution of raw milk, states force farmers to sell their milk (at a fraction of market value, by the way) to the big milk processors. This creates a "paper trail" on the milk, which can then be used as the basis for collecting tax revenue from those processors--and likely the farmers, too.

And how else could they get away with this kind of shameless money-grubbing except under the guise of a public health concern? It's just one more example of how your healthy, natural dietary options are being sold down the river by a bunch of dollar-crazed bureaucrat shakedown artists.

The good news is that raw milk is healthier and better for you than pasteurized milk in stores. And it tastes better, too.

Long-time drinkers of vitamin-rich non-pasteurized milk cite increased resistance to colds and flu, weight loss, relief from arthritis pain, plus a whole lot more--and this is not to mention the fuller, truer flavor raw milk drinkers enjoy.

I hope you're starting to see how the facts about good health-backed by centuries of common sense and doing what feels right--have been obscured all in the name of the almighty dollar.

William Campbell Douglass II, M.D.