Raw MilkPresented

by

Sandra WalkerVolunteer Chapter Leader

North Fulton County, Georgia

July 13, 2013

Introduction

The Weston A. Price Foundation

The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated non-industrialized peoples established the parameters of human health and determined the optimum characteristics for the human diet.

The Foundation is dedicated to restoring nutrient-dense foods to the American diet through education, research and activism and supports a number of movements that contribute to this objective including the establishment of universal access to clean, certified raw milk throughA Campaign for Real Milk www.realmilk.com

An extensive system of local chapters helps consumers find healthy foods available in their communities. Find out more at www.WestonAPrice.org

Raw Milk

1. History of Milk

2. Nutrients in Raw Milk

3. Pasteurization

4. Raw Milk Safety

5. Where to Buy Raw Milk

6. Resources

History of Milk

History of Milk

Ancient Times

● 4000 BC - Scientists have discovered that Neolithic farmers in Britain and Northern Europe may have been among the first to begin milking cattle for human consumption.

● 3000 BC - Archaeological evidence shows that the Ancient Sumerians drank cow's milk and also made cow's milk into cheeses and butters.

● 1750 - 500 BC - The Vedic civilization that ruled Northern India relied heavily upon the cow and the dairy products that it provided.

● In the Bible - Ancient Hebrews held milk in high favor; the earliest Hebrew scriptures contain abundant evidence of the widespread use of milk from very early times. In all, the Bible contains some fifty references to milk and milk products.

History of Milk

Colonial Times in America

● 1525 - First cattle to arrive in the New World landed in Vera Cruz, Mexico. Soon afterword, some made their way across the Rio Grande to proliferate in the wild. They became known as “Texas Cattle.”

● 1610 - First cows were brought to Jamestown colony. From then on, cows were seen as a staple and sent over on almost every ship.

● 1679-1776 - Spanish missionaries introduced cattle to California and came to rely on their milk for sustenance...

– During a food shortage in 1772 - "Milk from the cows and some vegetables from the garden have been [our] chief subsistence." - Junipero Serra

● By 1790 America was exporting about 1 million pounds of butter and 100 thousand pounds of cheese each year.

History of Milk

Milk Maids and Smallpox

● In the 18th century it was common knowledge in Europe that milk maids seemed to be immune from the smallpox plagues when they swept through Europe.

– In 1796, English physician Edward Jenner developed a vaccine for smallpox based upon this.

– In the United States, compulsory smallpox vaccination was introduced on a state by state basis, beginning in the early 1800s.

History of Milk

What did all this milk have in common?

● Raw

● Grass Fed

● No Refrigeration

– Until the 1800s most milk was consumed in fermented form – clabber, yogurt, cheese, butter

– Fresh milk was only for children, farmers, and milk maids.

History of Milk

Industrial Revolution in America

● Many people left farms to settle in the cities.

● Poverty, poor sanitation, and inadequate nutrition rendered more women unable to breastfeed. Others could not breastfeed because they had to work long hours in factories.

● The population as a whole, not just children, began drinking milk as a cheap source of nutrition.

History of Milk

Swill Milk● The War of 1812 cut of America's whiskey supply from the British

West Indies and the alcohol distillery business in the United States began to grow.

● Large amounts of swill (spent-grains) were produced as a byproduct of whiskey and other alcohol production.

● Many distilleries opened dairies and began feeding their dairy cows with the waste swill.

● The low nutritional content of the swill lead to sickness in the cows and in the humans who drank their milk.

– "Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn't even be used for making butter or cheese."

History of Milk

The Milk Problem● By the 1890's a growing number of influential people

throughout the country began to realize that American cities had a milk problem.

● The death rate of infants in US cities was around 50% and it was widely believed that this was due at least in part to the poor quality of milk available to the poorer people in the cities.

● No one knew what to do about it until Henry Coit and Nathan Straus came along. They each had their own suggestion as to how to fix the milk problem.

History of Milk

Certification or Pasteurization● Henry Coit, a medical doctor, was the founder of the first

Medical Milk Commission and the certified milk movement, which resulted in the availability of safe raw milk from regulated dairies for physicians, their patients and the public.

● Nathan Straus, a businessman, was the founder and subsidizer of New York City’s Milk Depots, outlets that provided pasteurized milk at low cost for the city’s poor.He became the chief advocate and spokesperson for the compulsory pasteurization of all milk.

History of Milk

Certification or Pasteurization

● Initially, from around 1890 to 1910, the movements for certified raw milk and pasteurization coexisted and in many ways even complemented one another.

● From about 1910 until the 1940s, an uneasy truce existed. Certified raw milk was available for those who wanted it, while the influence of Straus and his allies saw to it that most states and municipalities adopted regulations that required all milk other than certified milk to be pasteurized.

History of Milk

1910 New York Milk Committee Conference● Goal was to reach a consensus on how to handle the city’s dairy

products● Most participants were opposed to pasteurization and considered

certified raw milk superior.● But city officials did not think they could afford the necessary

inspection force to safeguard raw milk.● Result: the Committee endorsed pasteurization because “Private

companies, particularly larger companies, through their capital investment in pasteurizing technology, would enable the state to supply the guarantee of milk safety without imposing further public costs.

● Decision had nothing to do with science, only with fiscal expediency.

History of Milk

The Raw Milk Cure● 1929 - Dr. J.E. Crewe, MD, one of the founders of the

Mayo Clinic published an article entitledRaw Milk Cures Many Diseases

– “The patients are put at rest in bed and are given at half-hour intervals from five to ten quarts of milk a day.”

– “Very rich raw milk is used...”

– “The treatment is used in many chronic conditions but chiefly in tuberculosis, diseases of the nervous system, cardiovascular and renal conditions, hypertension, and in patients who are underweight, rundown, etc. Striking results are seen in diseases of the heart and kidneys and high blood pressure.”

History of Milk

An Era of Pasteurization● For the next several decades, outbreaks of illnesses were routinely

blamed on unpasteurized milk. How much of this was in fact caused by the milk we cannot know for sure.

● Pasteurization offered a quick fix to the problem.● Powerful commercial interests applied further pressure on politicians

and newspapers to extol the virtues of pasteurization and downplay the disadvantages.

● Other cities throughout America followed the lead of New York.– By 1917, pasteurization of all milk except that from cows proven

to be free of tuberculosis was either required or officially encouraged in 46 of the country's 52 largest cities.

– The proportion of milk pasteurized in these cities ranged from 10 percent to 97 percent; in most it was well over 50 percent.

Raw Milk Today

Nutrients inRaw Milk

Nutrients in Raw Milk

Proteins

There are several types of proteins in milk. The major milk proteins are unique to milk - not found in any other tissue

● Caseins: easily digested in the intestine and are a high quality source of amino acids. Perfect for growth and development of young mammals.

● Whey: includes a long list of enzymes, hormones, growth factors, nutrient transporters, disease resistance factors, and compounds needed for detoxification.

Nutrients in Raw Milk

Proteins● Proteins carry vitamins and minerals through the gut into the

blood stream

● They are three dimensional, like tinker toys, and very fragile.

– Pasteurization and ultra-pasteurization de-nature (flatten) the three-dimensional proteins, destroying their biological activity

– The body thinks they are foreign proteins and mounts an immune defense.

– Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life.

Nutrients in Raw Milk

Fats● Fats get a bad rap! New research is proving that fat is not the

enemy like we have been told for the past 20 years.

● Fats from animal sources, especially from grass-fed milk, provide a concentrated source of energy in the diet.

● Also provide the building blocks for cell membranes and a variety of hormones.

● Required for the conversion of carotene to vitamin A

● Needed for mineral absorption.

● Act as carriers for important fat-soluble vitamins A, D, E and K.

Nutrients in Raw Milk

Fats

● Conjugated Linoleic Acid (CLA) - a type of fat.

– Plays an important role in disease prevention.

– Recent studies have shown that CLA has strong anti-cancer effects and aids in weight loss.

– Milk from grass fed cows contains up to 5 times more CLA than milk from conventionally fed cows.

– Non-fat dairy products contain no CLA

Nutrients in Raw Milk

Cholesterol● Cholesterol in the cell membrane gives our cells necessary stiffness and

stability.

● Acts as a precursor to vital corticosteroids, hormones that help us deal with stress and protect against heart disease and cancer.

● Cholesterol is precursor to vitamin D, a vital fat-soluble vitamin needed for many systems in the body.

● Bile salts are made from cholesterol, vital for digestion and assimilation of dietary fats.

● Recent research shows that cholesterol acts as an antioxidant, protecting against free radical damage that leads to heart disease and cancer.

● Needed for proper function of serotonin receptors in the brain.

● Plays an important role in maintaining the health of the intestinal wall.

Nutrients in Raw Milk

Water Soluble Vitamins● Raw milk is a good source of

– thiamin (vitamin B1)

– riboflavin (vitamin B2)

– vitamin B12● Raw milk contains small amounts of

– Niacin (vitamin B3)

– pantothenic acid (vitamin B5)

– pyridoxine (vitamin B6)

– vitamin C

– folate

Nutrients in Raw Milk

Fat Soluble Vitamins● Most importantly, raw milk is an excellent source of the

fat- soluble vitamins:

– Vitamin A

– Vitamin D

– Vitamin E

– Vitamin K

– and Activator X (now believed to be vitamin K2)

● These were the nutrients Dr. Weston A. Price found to be lacking in modern society.

Nutrients in Raw Milk

Vitamin A● This all important vitamin is a catalyst on which innumerable

biochemical processes depend.● According to Dr. Price, neither protein, minerals nor water-soluble

vitamins can be utilized by the body without vitamin A.● Also acts as an antioxidant, protecting the body against pollutants and

free radicals.● Stimulates the secretion of gastric juices needed for protein digestion.● Plays a vital role in building strong bones and rich blood.● Preformed vitamin A only comes from animal sources.● Vegetables only provide a precursor to vitamin A. Many people,

particularly infants, children, diabetics, and people with poor thyroid function cannot make the conversion to useable vitamin A.

Nutrients in Raw Milk

Vitamin D● Needed for calcium and phosphorus absorption and thus is

essential for strong bones, healthy teeth and normal growth.

● Protects against cancer.

● Deficiency can cause rickets and myopia.

● Dr. Price found that healthy primitive diets were rich in vitamin D containing foods like butterfat, eggs, liver, organ meats, and seafood – 10 times more than modern foods.

● Synthetic D2 has been linked to hyperactivity, coronary heart disease and other allergic reactions.

Nutrients in Raw Milk

Vitamin E● Powerful antioxidant.

● Needed for circulation, tissue repair and healing.

● Works in concert with trace elements selenium and zinc to prevent cancer and cardiovascular disease.

Nutrients in Raw Milk

Vitamin K● Needed for blood clotting

● Plays an important role in bone formation.

● Often given to postmenopausal women to help preventbone loss.

Nutrients in Raw Milk

Activator X● Discovered by Dr. Weston A. Price

● A potent catalyst to mineral absorption.

● Only found in animal products from animals eating rapidly growing, green grass.

● Now believed to be Vitamin K2

Nutrients in Raw Milk

Enzymes● Lactase: breaks down lactose, a sugar found in milk

– Many people who do not digest pasteurized milk well are thought to be lactose intollerant. Raw milk is usually no problem for those people.

● Lactoferrin: plays many roles related to iron

– kills a wide range of iron-loving pathogens such as TB bacillus and Candida albicans

– Supports assimilation of iron in milk, thus preventing anemia.

– Strengthens the immune system and supports growth in children.

Nutrients in Raw Milk

Enzymes● Amylase: a starch splitting enzyme. All mammals secrete amylase from the salivary

glands and the pancreas, but when they consume raw milk, these glands are spared the need to do so.

● Catalase: found in almost all animal cells; converts hydrogen peroxide into water and oxygen, thus protecting the cells.

● Galactase: breaks down galactose, a sugar that plays a vital role in the development of the nervous system.

● Lactoperoxidase: derived from hemoglobin in the cows blood; acts as an antioxidant and can also destroy bad bacteria in milk.

● Lipase: a fat splitting enzyme secreted by the pancreas; when activated by the proper pH in the gut, it functions to split individual fatty acids away from triglyceride molecules.

● Phosphatase: The role of phosphatase in raw milk is unclear, but in the body it plays many roles.

Nutrients in Raw Milk

Enzymes● Pasteurization kills all enzymes.

● The test for successful pasteurization is the complete

destruction of the enzyme phosphatase.

Pasteurization

Pasteurization

• A process that slows microbial growth in food.

– It's not intended to kill all pathogenic micro-organisms in the food or liquid, but aims to reduce the number of viable pathogens so they are unlikely to cause disease.

• Three types of pasteurization used today:1. High Temperature/Short Time (HTST): 161o F for 15-20 seconds

2. Ultra-Heat Treated (UHT): 280o F for fraction of second

3. VAT Pasteurization: slowly heated to 161o F

• Both HTST and UHT involve rapid heating by forcing the milk between super heated stainless steel plates.

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Pasteurization

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Pasteurized milk comes from confinement dairies.Cows never leave their stalls; life span averages 42 months.

Pasteurization

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Pasteurization

Modern Milk Processing● Milk travels through miles of pipes and is transported in tankers.

Pasteurization

“I buy organic milk, isn't that better?”

● There is little difference between conventional pasteurized milk and pasteurized milk labeled “organic.”

● Unless the label says “Grass-Fed” or “Pasture Raised,” the cows are kept in confinement – tight spaces, mostly indoors,on a dirt or concrete floor.

● The cows are still fed grains, the grains are just grown organically. That may reduce pesticide levels but grains do not have all the nutrients that cows, and people, need.

● Organic dairy products are often Ultra Pasteurized forlonger shelf life.

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Vitamin C Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” Rajakumar, Pediatrics. 2001;108(4):E76

Calcium Longer and denser bones on raw milk. Studies from Randleigh Farms.

Folate Carrier protein inactivated during pasteurization. Gregory. J. Nutr. 1982, 1329-1338.

Vitamin B12 Binding protein inactivated by pasteurization.

Vitamin B6 Animal studies indicate B6 poorly absorbed from pasteurized milk. Studies from Randleigh Farms.

Vitamin A Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others. Am J Clin Nutr . 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55.

Vitamin D Present in milk bound to lactoglobulins, pasteurization cuts assimilation in half. Hollis and others. J Nutr. 1981;111:1240-1248; FEBS Journal 2009 2251-2265.

Iron Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.

Iodine Lower in pasteurized milk. Wheeler and others. J Dairy Sci. 1983;66(2):187-95.

Minerals Bound to proteins, inactivated by pasteurization; Lactobacilli, destroyed by pasteurization, enhance mineral absorption. BJN 2000 84:S91-S98; MacDonald and others. 1985.

Pasteurization - Lowered Nutrient Availability in Pasteurized Milk

Pasteurization

Increasing Health Problems in Children Linked toPasteurized Dairy

● Allergies● Asthma● Frequent Ear Infections● Gastro-Intestinal Problems● Diabetes● Auto-Immune Disease● Attention Deficit Disorder

● During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized(and ultrapasteurized) milk.

Pasteurization

Pottenger's Cats● Studied hundreds of cats over the course of 10 years.

● Compared the effects of raw milk versus pasteurized milk.

● The raw milk group thrived with virtually no illness, producing generation after generation of healthy offspring.

● The other groups became diseased and eventually unable to reproduce.

– They were highly susceptible to infectious and chronic illnesses and exhibited degenerative skeletal changes.

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Pasteurization Reduces Protective Effects of Breast Milk

1984 study involving high-risk premature infants

Lancet. 1984 Nov 17;2(8412):1111-1113

Type of Milk Rate of infection

Pasteurized human milk + formula 33.0%

Raw human milk + formula 16.0%

Pasteurized human milk 14.3%

Raw human milk 10.5%

Pasteurization

Decline of Infectious Disease Not Related to Mandatory Pasteurization

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1948: First State Mandatory Pasteurization Laws

Pasteurization

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Solution to the “Milk Problem”

The “Milk Problem” was solved by:• Outlawing inner city swill dairies• Improved hygiene• Improved water treatment• Replacement of the horse with the car• The Certified Raw Milk movement • Increased consumer access to refrigeration

…NOT by milk pasteurization laws

Pasteurization

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Other Industrial Processes

● Milk is often thought of as a pure, whole food. What is sold in grocery stores today is actuallya heavily processed food product.

● Other industrial processes applied to milk include:

– Homogenization

– Standardization

– Vitamin Fortification

Pasteurization

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Other Industrial Processes

● Homogenization

– The milk is forced through tiny holes to break apart the fat particles so they become more uniform and do not separate in the carton.

– Done for purely aesthetic reasons. Does not have anything to do with safety.

– These smaller, damaged fat particles oxidize faster and it is this rancid cholesterol that promotes heart disease.

Pasteurization

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Other Industrial Processes

● Standardization

– All types of milk are processed through a centrifuge to separate it into skim milk and cream.

– The cream is then added back to the skim portion to yield the desired fat content for each product: whole milk (3.25% fat), 2%, 1%, or skim milk (< 0.1% fat).

Pasteurization

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Other Industrial Processes

● Vitamin Fortification– Since pasteurization and standardization reduce the amount and

availability of fat soluble vitamins, the FDA requires pasteurized milk to be fortified.

– Synthetic vitamins are often used, many of which are not recognized by the human body and may even be harmful.

– These vitamins are added using a carrier consisting of any of the following: butter oil, corn oil, evaporated milk, non-fat dry milk, polysorbate 80, propylene glycol and glycerol monooleate.

– None of the carriers are required to be listed on the carton label.

Pasteurization

Raw MilkSafety

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Consider the calf, born in a muddy pasture, which then suckles on its mother’s often manure-covered teat. How can that calf, or any mammal survive?

Because raw milk contains multiple, natural, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

Raw Milk Safety

Fivefold Protective System in Raw Milk

1. Destroys pathogens in the milk.

2. Stimulates the Immune system.

3. Builds healthy gut wall.

4. Prevents absorption of pathogens and toxins in the gut.

5. Ensures assimilation of all the nutrients.

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Raw Milk Safety

Protective Components in Milk Fat

● Short and Medium Chain Fatty Acids: Disrupt cell walls of bad bacteria.

● Spingolipids: Bind to intestinal cells, prevent absorption of pathogens and toxins.

● Arachidonic acid: Helps build gut wall, skin and brain

● Fat-soluble vitamins A and D strengthen the immune system.

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Raw Milk Safety

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Built-In Protective Systems in Raw Milk: Lactoperoxidase

• Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria1

• Found in all mammalian secretions—breast milk, tears, saliva, etc.1,2

• Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk as well as for preserving other foods1,2,3,4

1. Indian J Exp Biology, 1998;36: 808-810.2. British J Nutrition, 2000;84(Suppl. 1.): S19-S25.

3. Life Sciences, 2000;66(25):2433-2439.4. Trends in Food Science & Technology 16 (2005) 137-154

Raw Milk Safety

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• Plentiful in raw milk; effectiveness greatly reduced by pasteurization1

• Steals iron away from pathogens and carries it through the gut wall into the blood stream; has anti-inflammatory properties; stimulates the immune system1

• Kills wide range of pathogens including viruses; does not kill beneficial bacteria.2

• In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms.3

• Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with lactoferrin.4

• FDA approved for use in anti-microbial spray to combat E. coli O157:H7 contamination in meat industry!6

1. British J Nutrition, 2000;84(Suppl. 1):S11-S17; JACN 2001 20(5):389S-395S.2. Zimecki and Kruzel. J Exp Ther Oncol. 2007;6(2):89-106; International Dairy Journal 2006 16:1252-1261

3. J Experimental Med, 2002 DEC 02;196(11):1507-1513.4. Infection and Immunity, 2001 JUN;69(6):3883-3890.

5. FDA News, August 22, 2004

Raw Milk Safety

Built-In Protective Systems in Raw Milk: Lactoferrin

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● Leukocytes: at all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.

● B-lymphocytes: Kill foreign bacteria; call in other parts of the immune system1,2

● Macrophages: Engulf foreign proteins and bacteria2

● Neutrophils: Kill infected cells; mobilize other parts of the immune system1

● T-lymphocytes: Multiply if bad bacteria are present; produce immune-strengthening compounds1

● Immunoglobulins (IgM, IgA, IgG1, IgG2): Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”2

● Antibodies: Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.

1. Scientific American, December 1995.2. British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S135-136.

Raw Milk Safety

Built-In Protective Systems in Raw Milk:

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● Beneficial Bacteria – Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.

● Bifidus Factor – Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs1,2

● B12 Binding Protein – Reduces Vitamin B12 in the colon, which harmful bacteria need for growth1

● Lactoglobulins: Carry vitamins A and D and possibly other nutrients.3

1. Scientific American, December 1995.2., British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46.

3. FEBS Journal 2009 276:2251-2265.

Raw Milk Safety

Built-In Protective Systems in Raw Milk:

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● Large amounts of Campylobacter (an amount found in 20,000 grams manure) added to chilled raw milk (4o C):

● Most strains showed a dramatic declineDay 0 = 13,000,000/mlDay 9 = less than 10/ml

● The only stain that did not decline was a non-human strain.

Applied and Environmental Microbiology, 1982;44(5):1154-58

Raw Milk Safety

Raw Milk Challenge Tests

● Campylobacter in raw milk at body temperature (37o C):Bovine strains decreased by 100 cells/ml in 48 hrs.Poultry strains decreased by 10,000 cells/ml in 48 hrs.

● The protective components worked more quickly to reduce levels of pathogens in warm milk than in chilled milk.

Mikrobiyolji Bul,1987:21(3):200-5

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Raw Milk Safety

Raw Milk Challenge Tests

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● Lactoperoxidase in raw milk kills added fungal and bacterial agents1, 2

● Raw goat milk kills Campylobacter jejuni in a challenge test 3

1. Life Sciences, 2000;66(25):2433-9.2. Indian J Experimental Biology, 1998;36:808-10.

3. J. Food Protection,63: 916-920.

Raw Milk Safety

Raw Milk Challenge Tests

● Seven strains of E. coli O157:H7 in amounts of 1 million/ml added to raw milk. The pathogen failed to grow and died off gradually.1

● L. mono added to raw milk at 98.6o F. After 56 hours, no viable cells of L. mono were detectible.2

● “The growth of Staph. Aureus, S. Enteritidis and L. monocytogenes in raw milk at 99o F was reduced markedly compared to the growth of these organisms in pasteurized milk.”3

● Five strains of E. coli O157:H7 did not grow at 41o F and decreased over days.4

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1. Letters in Applied Microbiology 1999 28(1):89-92

2. Australian Journal of Dairy Technology 1999 54(2):90-93

3. Milchwissenschaft 2000 55(5):249-252

4. Journal of Food Protection 1997 60(6):610-613

Raw Milk Safety

Raw Milk Challenge Tests

Raw Milk from Conventional Dairies: Not Recommended

Even though populations of pathogens are reduced and even eliminated when added in very large quantities to raw milk, we do NOT recommend consumption of raw milk from confinement dairies.

Under extreme conditions, the multipleanti-microbial components of raw milkmay be overwhelmed.

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Raw Milk Safety

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1. Scientific American, December 1995.2. The Lancet, 17 NOV 1984;2(8412):1111-1113.

Destruction of Built-In Safety Systems by Pasteurization

ComponentBreast

MilkRaw Milk

Pasteurized Milk

UHT Milk Infant Formula

B-lymphocytes

Macrophages

Neutrophils

Lymphocytes

IgA/IgG Antibodies

B12 Binding Protein

Bifidus Factor

Medium-Chain Fatty Acids

Fibronectin

Gamma-Interferon

Lactoferrin

Lactoperoxidase

Lysozyme

Mucin A/Oligosaccharides

Hormones & Growth Factors

active

active

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reduced

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reduced

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Inactivated

Raw Milk Safety

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● Organic Pastures: Since 1999, over 40 million servings of Organic Pastures raw milk, not one confirmed illness; in over 1,300 tests, not one proven illness and no pathogens found in the milk or milking area, or in any of the dairy cows being milked on the farm.

● Claravale: In Claravale Farm’s 80-year history, no consumers of their milk have ever gotten sick from milk-borne pathogens and no pathogens have ever been detected in the milk.

● Pasteurized Outbreaks: Since 1999, several pasteurized milk products recalled and one publicized outbreak of illness due to pasteurized milk during the same period, an outbreak of Campylobacter that sickened 1,300 inmates in 11 state prisons.

http://www.campylobacterblog.com/2006/06/articles/campylobacter-watch/spoiled-milk-apparently-sickened-1300-inmates-at-11-prisons/

Raw Milk Safety

Raw Milk Track Record in California

1976: 1 outbreak Y. enterocolitica in 36 children, 16 of whom had appendectomies, due to pasteurized chocolate milk1

1982: 172 cases, 100 hospitalized, Y. enterocolitica in several states from milk produced in Memphis, TN2

1983: 1 outbreak, 49 cases, 14 deaths from L. monocytogenes in MA2

1984-85: 3 outbreaks of antimicrobial-resistant S. typhimurium, at plant in Melrose Park IL. The third wave had 16,284 confirmed cases; surveys indicated as many as 197,581 persons may have been affected2

1985: 1,500+ cases, Salmonella culture confirmed, in Northern IL2

1993-94: 1 outbreak, 2014 cases/142 confirmed S. enteritidis due to pasteurized ice cream in MN, SD, WI6

1995: Outbreak of Yersinia enterocolitica in 10 children, 3 hospitalized due to post-pasteurization contamination7

2000: 1 outbreak, 98 cases/38 confirmed S. typhimurim in PA and NJ8

2005: 1 outbreak, 200 cases C. jejuni in CO prison9

2006: 1 outbreak, 1592 cases/52 confirmed C. jejuni infections in CA10

2007: 1 outbreak, 3 deaths from L. monocytogenes in MA.11

2009: 1 outbreak, 7 deaths from pasteurized milk cheese in Europe.

Raw Milk Safety

Some Outbreaks Due to Pasteurized Milk

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Raw Milk Safety

Risky Behaviors?

● FDA calls drinking raw milk “risky behavior.”● 1999 FDA Survey, 19,356 adults, 8 states. Am J Prev Med April 16(3):312-221

50% consumed uncooked eggs

20% consumed pink hamburgers

8% consumed raw oysters

1% consumed raw milk

● 2008 Study of 4,548 young college students. J Am Dietetic Assoc 108:549-552

53% consumed raw cookie dough

33% consumed eggs with runny yolks

29% consumed raw sprouts

11% consumed raw oysters, clams or mussels

7% consumed rare hamburger

Did not report raw milk consumption

● None of the common “risky behaviors” has prominence on FDA’s website for food safety, but raw milk does.

● No pasteurization requirement for common “risky behavior” foods.

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Raw Milk Safety

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Raw Milk Production Today

Compared to 30-50 years ago, dairy farmers today can take advantage of many advancements that contribute to a safe product:

• Managed rotational grazing, ensures healthy cows

• Understanding of and effective testing for all zoonoses (diseases that cross-infect from animals to humans)

• Understanding of how water-borne pathogens get into bulk milk and control measures.

• Effective cleaning systems.

• Refrigerated bulk tanks

• Refrigerated transportation

• Easier and inexpensive milk testing techniques

Raw Milk Safety

Where to BuyRaw Milk

Where to buy Raw Milk

Find a Local Farm

● In Georgia, raw milk can only be sold as “Pet Milk” and is not usually available in stores.(There is no law preventing you from consuming pet milk.)

● Get to know your local farmer, ask questions, andtake a tour of the farm.

● You are responsible for “certifying” your own raw milk.

Where to Buy Raw Milk

What should cows eat?

● The proper food for cows is green plants, especially the rapid growing green grasses in the spring and fall.

● If necessary, cows can be given dried hay in the winter when grasses are scarce.

● Some dairies give a little grain at milking time. That's ok, but should only represent a very small portion of their diet.

● AVOID large amounts of grains, especially soy and GMO

Where to Buy Raw Milk

Local Sources

● Carlton Farm - www.CarltonFarm.com

– The largest producer of raw milk in Georgia

– They deliver to several locations around metro Atlanta.

– Visit their website for delivery schedule.

● RealMilk.com - www.RealMilk.com/real-milk-finder

– Provides a list of raw milk producers in each state.

● Or contact your local Weston A. Price chapter leader– http://www.westonaprice.org/local-chapters/find-local-chapter

Where to Buy Raw Milk

The Next Best Thing

● If you can't get raw milk, the next best thing is pasteurized milk from grass-fed cows. Look for:

– Grass-fed

– VAT pasteurized

– NON Homogenized

– Whole Milk

– available and most high end grocery stores:Whole Foods, Fresh Market, Dekalb Farmers Market, etc.

Resources

Resources

Recommended Reading

● The Untold Story of Milkby Ron Schmid

● The Raw Milk Revolutionby David E. Gumpert

● Nourishing Traditionsby Sally Fallon and Mary Enig

● Nutrition and Physical Degenerationby Dr. Weston A. Price

Resources

Websites

● www.RealMilk.com

● www.WestonAPrice.org

● Atlanta Weston A. Price events:www.Meetup.com/AtlantaRealFood

● Georgia Weston A. Price discussion forumhttp://health.groups.yahoo.com/group/GA_WPF

“Milk was designed by nature to be a perfect food – but in order for milk to be a perfect food, and a completely safe food, it should be produced and consumed as nature intended... from cows on pasture, with all the butterfat, and unpasteurized.”

- Ron Schmid, NDThe Untold Story of Milk