More Reasons Why You Don’t Want to Drink Pasteurized Milk

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More Reasons Why You Don't Want to Drink Pasteurized Milk

" Pasteurization was also found to affect the hematogenic and growth-

promoting properties of the special milk (raw milk from specially

fed cows, whose milk did not produce nutritional anemia--whereas

commercially pasteurized milk did) ... "

-Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the

nutritive value of milk II. The effect of pasteurization on some of

the nutritive properties of milk, " Ohio Agricultural Experiment

Station Bulletin 518, page 11, January, 1933.

" Resistance to tuberculosis increased in children fed raw milk

instead of pasteurized, to the point that in five years only one

case of pulmonary TB had developed, whereas in the previous five

years, when children had been given pasteurized milk, 14 cases of

pulmonary TB had developed. "

-The Lancet, page 1142, May 8, 1937

" Human or cow milk added to an equal volume of agar did not support

the growth or allowed only slight growth of B. diphtheriae Staph.

aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis,

streptococci, and unidentified wild yeast. The factors in human milk

inhibiting bacterial growth (`inhibins') were inactivated by heating

at 56 degrees C. (pasteurization temperatures of 60 to 70 degrees

C.) for 30 minutes or by standing 12 to 24 days at 5 degrees C., but

not by repeated freezing and thawing. The `inhibins' in cow's milk

were not inactivated by heating at 80 degrees C. for seven minutes

but were destroyed by heating at 85 degrees C. for seven minutes.

Attempts have not been made to identify the natural antiseptics. "

-Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., " Antiseptic

in milk, " The Drug and Cosmetic Industry, 43,1:109, July, 1938.

" Milk, an animal product, is the essential food of all infant

mammals. Mammals are so classified in the scale of living things

because of the common characteristic of the female nursing her

young. The infant mammal is accordingly carnivorous in his natural

habits irrespective of whether the adult of the species is

herbivorous or carnivorous.

If the adults on a carnivorous diet show conditions of deficiency on

cooked meat, is it not reasonable to suppose that growing infants on

entirely cooked carnivorous diets will do likewise? Many

experimenters, such as Catel, Dutcher, , and others, have

shown such to be the case in animals fed on pasteurized milk ...

Can human infants be born of mothers who are deficient, and yet

attain a fair degree of skeletal development if given a proper raw

milk supply? The three infants in figure 4 were born of mothers

known to by hypothyroid. Prior to the birth of the infants shown,

all three mothers had given birth to children within three years.

Each of the previous children was asthmatic, showed infantile

rickets, and possessed poor skeletal development.

The first child shown in Figure 4 was breastfed from birth, with the

mother living under excellent health-promoting conditions. The

second child was on powdered milk for four weeks, and on raw

certified milk after that without cod-liver oil or orange juice.

Both the first and second child began supplemental feedings when

they were about five months old and were very healthy babies. The

third baby was always sickly and had been on formulae since birth.

These formulae included powdered milk, pasteurized milk, boiled

milk, boiled certified milk and canned milk. She had suffered from

severe gastric distress during her entire infancy and when eight

months old she developed asthma. She is very small though her

parents are of larger build than the parents of the other two

children.

The strictest bacteriologic standards for milk must always be

maintained. The feeding of cattle should receive greater attention.

It should be determined experimentally, if possible, whether health

and resistance are undermined by pasteurization. If so, in our

attempt to protect the child from milk-borne infections, we may be

denying his heritage of good health by removing from his milk

vitamins, hormones, and enzymes that control mineral assimilation

and promote body development and general resistance to disease. Is

it also possible that these same elements are as important to the

adult invalid who needs milk as to the infant?

Let us have closer cooperation between raw-milk producers and public-

health officials so that the growth-producing factors of raw milk

can be studied. We cannot afford to pasteurize milk if it is found

that pasteurization diminishes the potency of the growth-promoting

factors that determine the skeletal development of our children. We

cannot afford to lessen the resistance of our children to

respiratory infection, asthma, bronchitis and the common cold when

factors preventing them are present in greater amounts in properly

clean raw milk than in pasteurized milk. "

-Pottenger, F. M. Jr., " Clinical and experimental evidence of growth

factors in raw milk, " Certified Milk, January, 1937.

" Some have questioned whether pasteurized milk is really involved in

the production of scurvy. The fact, however, that when one gives a

group of infants this food for a period of about six months,

instances of scurvy occur, and that a cure is brought about when raw

milk is substituted, taken in conjunction with the fact that if we

feed the same number of infants on raw milk, cases of scurvy will

not develop--these results seem sufficient to warrant the deduction

that pasteurized milk is a causative factor.

The experience in Berlin, noted by Newmann (Newmann, H., Deutsch.

Klin., 7:341, 1904) and others, is most illuminating and convincing

in this connection. In 1901 a large dairy in that city established a

pasteurizing plant in which all milk was raised to a temperature of

about 60 degrees C. After an interval of some months, infantile

scurvy was reported from various sources throughout the city.

Neumann writes about the situation as follows:

`Whereas Heubner, Cassel and myself had seen only 32 cases of scurvy

from 1896 to 1900, the number of cases suddenly rose from the year

1901, so that the same observers--not to mention a great many others-

-treated 83cases in 1901 and 1902.'

An investigation was made as to the cause, and the pasteurization

was discontinued. The result was that the number of cases decreased

just as suddenly as they had increased ... "

-Hess, A. F., " Infantile Scurvy, V. A study of its pathogenesis, "

Am. J Dis. Child., November, 1917.

" Although pasteurized milk is to be recommended on account of the

security which it affords against infection, we should realize that

it is an incomplete food. Unless an antiscorbutic, such as orange

juice, ... or potato water is added, infants will develop scurvy on

this diet. This form of scurvy takes some months to develop and may

be termed subacute. It must be considered not only the most common

form of this disorder, but the one which passes most often

unrecognized. In order to guard against it, infants fed exclusively

on a diet of pasteurized milk should be given antiscorbutics far

earlier than is at present the custom, even as early as at the end

of the first month of life. "

-Hess, A. F., " Infantile Scurvy. III. Its influence on growth

(length and weight), " Am. J. Dis. Child., August, 1916.

" One of the most striking clinical phenomenon of infantile scurvy is

the marked susceptibility to infection which it entails--the

frequent attacks of `grippe,' the widespread occurrence of nasal

diphtheria, the furunculosis of the skin, the danger of pneumonia in

advanced cases ... "

-Hess, A. F., " Infantile Scurvy. V. A study of its pathogenesis, "

Am. J. Dis. Child., November, 1917.

" ... Recently, Minot and his colleagues came to the conclusion that

adult scurvy can be precipitated by infectious processes; in other

words, that latent scurvy can by this means be changed to manifest

scurvy. In general, therefore, investigations in the laboratory as

well as clinical observations are in agreement in stressing the

interrelationship of scurvy and bacterial infection. "

-Hess, A. F., " Recent advances in knowledge of scurvy and the

antiscorbutic vitamin, " J.A.M.A., April 23, 1932.

This illustrates the futility of pasteurization of milk to prevent

infection from diseases the cows may sometimes have, such as

undulant fever. The infant is then made subject to the common

infectious diseases, and deaths from these common diseases are not

attributed, as they should be, to the defective nature of the milk.

Effects of Pasteurization of Milk on Tooth Health

The Lancet, page 1142, May 8, 1937 says that in children the teeth

are less likely to decay on diet supplemented with raw milk than

with pasteurized milk.

" Dr. Sprawson of the London Hospital has recently stated that

in certain institutions children who were brought up on raw milk (as

opposed to pasteurized milk) had perfect teeth and no decay. Whether

this was due actually to the milk being unheated, or possibly to

some other, quite different and so far unrecognized cause, we cannot

yet say; but we may be sure of one thing, that the result is so

striking and unusual that it will undoubtedly be made the subject of

further inquiry. "

-, L.J., Vitamins in Theory and Practice, page 224, Cambridge,

University Press, 1935.

Effect of Pasteurization of Milk on Growth

.... Fisher and Bartlett " point out by statistical treatment that the

response in height to raw milk was significantly greater than that

to pasteurized milk. Their interpretation of the data led to the

assertion that the pasteurized milk was only 66 percent effective as

the raw milk in the case of boys and 91.1 percent as effective in

the case of girls in inducing increases in weight, and 50.0 percent

as effective in boys and 70.0 percent in girls in bringing about

height increases. "

-Krauss, W. E., Erb, J. H. and Washburn, R.G., " Studies on the

nutritive value of milk, II. " " The effect of pasteurization on some

of the nutritive properties of milk, " Ohio Agricultural Experiment

Station Bulletin 518, page 8, January 1933.

" ... s and Loughlin observed that young rats fed long heat-

treated milks, evaporated, condensed, and pasteurized by the `hold'

method failed to grow normally, but if the precipitated calcium

salts were incorporated into the various milk, growth was

normal ... "

-s, A.L., and Loughlin, R., Journal of Biological Chemistry,

44.381, 1920, as abstracted by Holmes and Pigott, " Factors that

influence the anti-rachitic value of milk in infant feeding, " Oil &

Soap, 12.9:202-207, September, 1935.

Calcium Availability in Pasteurized Milk

" Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw,

M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks

as Sources of Calcium and Phosphorus for the Human Subject, Journal

of Biological Chemistry, 79:283-295, 1928) obtained less favorable

calcium balances in adults with pasteurized milk than with `fresh

milk' and made the further observation that milk from cows kept in

the barn for five months gave less favorable calcium balances than

did `fresh milk' (herd milk from a college dairy). "

-Krauss, W. E., Erb, J.H., and Washburn, R.G., " Studies on the

nutritive value of milk, II. The effect of pasteurization on some of

the nutritive properties of milk, " Ohio Agricultural Experiment

Station Bulletin 518, page 8, January, 1933.

" Guinea pigs fed raw milk with an addition of skim milk powder,

copper and iron salts, carotene, and orange juice grew well and

showed no abnormalities at autopsy. When pasteurized whole milk was

used, deficiency symptoms began to appear, wrist stiffness being the

first sign. The substitution of skim milk for whole milk intensified

the deficiency, which was characterized by great emaciation and

weakness before death ... At autopsy the muscles were found to be

extremely atrophied, and closely packed, fine lines of calcification

ran parallel to the fibers. Also calcification occurred in other

parts of the body. When cod liver oil replaced carotene in the diet,

paralysis developed quickly. The feeding of raw cream cured the

wrist stiffness. "

-Annual Review of Biochemistry, Vol. 18, Page 435. (1944).

In The Lancet, page 1142, May 8, 1937 it is shown that chilblains

are practically eliminated (result of higher calcium values of raw

milk or improved assimilation of calcium) when raw milk rather than

pasteurized milk is used in the diet of children.

Pasteurization Destroys Vitamin A

" ... According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl.

Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in

Biological Abstracts, 4:94, 1930), when milk pasteurized at 63

degrees C. (145 degrees F.) was fed to mature rats, early death or

diminished vitality resulted in the offspring. This was attributed

to the destruction of vitamin A. "

-Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive

value of milk, II. The effect of pasteurization on some of the

nutritive properties of milk, " Ohio Agricultural Experiment Station

Bulletin 518, page 9, January, 1933.

Pasteurization Destroys Vitamin B Complex

" Pasteurization of milk destroys about 38 percent of the B complex

according to Dutcher and his associates ... "

-, L.R., The relation of the vitamins to obstetrics, American

Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.

" Mattick and Golding's " Relative value of Raw and Heated Milk in

Nutrition, in The Lancet (220:662-667), reported some preliminary

experiments which indicated that pasteurization destroys some of the

dietetic value of milk, including partial destruction of Vitamin B1.

These same workers found the raw milk to be considerably superior to

sterilized milk in nutritive value. "

-Krauss, W. E., Erb, J. H. and Washburn, R.G., Studies on the

nutritive value of milk, II. The effect of pasteurization on some of

the nutritive properties of milk, " Ohio Agricultural Experiment

Station Bulletin 518, page 7, January, 1933.

" ... On the 7.5 cc. level two rats on raw milk developed mild

polyneuritis toward the end of the trial; whereas three rats on

pasteurized milk developed polyneuritis early, which became severe

as the trial drew to a close. On the 10.0 cc. level none of the rats

on raw milk developed polyneuritis, but three on pasteurized milk

were severely afflicted. "

-Ibid, page 23.

" Using standard methods for determining vitamins A, B, G and D, it

was found that pasteurization destroyed at least 25 percent of the

vitamin B in the original raw milk. "

-Ibid, page 30.

Pasteurization Destroys Vitamin C

" ... The pasteurization of milk has been found to destroy 20 percent

to 50 percent [of the vitamin C] the first month of life. The

reasonable procedure, therefore, appears to be to use pasteurized

milk to insure protection against disease germs of various kinds and

to supply the vitamin deficiency through other foods. The success in

infant feeding based on this principle is evinced especially in the

amazing reduction in infant mortality in the summer months. "

-Jordan, E.O.,A Textbook of General Bacteriology, Twelfth Edition,

Revised, page 691, W. B. Saunders Co., 1938.

" Within the past few years an increasing number of patients affected

with scurvy have been brought to the Oregon Children's Hospital. As

the prophylactic amount of vitamin C (15 mg. daily) is contained in

300 cc. of breast milk, scurvy is rarely found in breastfed babies.

The vitamin C of cow's milk is largely destroyed by pasteurization

or evaporation. "

-Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by

Clinical Medicine and Surgery, " The Increase of Scurvy, " 42, 12:598,

December, 1938.

" Samples of raw, certified , certified Guernsey and certified

vitamin D milks were collected at the different dairies throughout

the city of Madison. These milks on the average are only a little

below the fresh milks as recorded in Table I, indicating that

commercial raw and certified milks as delivered to the consumer lose

only a small amount of their antiscorbutic potency. Likewise,

samples of commercial pasteurized milks were collected and analyzed.

On an average they contained only about one-half as much ascorbic

acid as fresh raw milks and significantly less ascorbic acid than

the commercial unpasteurized milks.

It was found that commercial raw milks contained an antiscorbutic

potency that was only slightly less than fresh raw milks and that

pasteurized milks on the average contained only one-half the latter

potency. Mineral modification and homogenization apparently have a

destructive effect on ascorbic acid. "

-Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., " The

determination of ascorbic acid in commercial milks, " Journal of

Nutrition, 18,6:619-626, December, 1939.

Reprint No. 7

Lee Foundation for Nutritional Research

Milwaukee, Wisconsin

Publication Date: 12/11/39

RealMilk.com

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Dr. Mercola's Comment

So don't waste your money on " organic " milk anymore. This is a waste

of your resources. Redirect your energy to find real raw milk

sources.

Ideally, you can find a local farmer who will be willing to sell

that to you. If you find one you will want to encourage him to

consider restricting grains from the cows' feed to improve the

quality of the milk.

Check out this link to find out what states, according to the

surveys they cite, permit (and prohibit) the sale of raw milk:

www.magma.ca/~ca/rawmilk/sale.htm

Related Articles:

Why You Don't Want to Drink Pasteurized Milk

Major Confusion Between Organic and Healthy