Comments on: Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk

By: Meredyth Keast-Devine

Meredyth Keast-Devine — Wed, 15 Aug 2018 03:45:22 +0000

My second cousin in Scotland, John Annand MD won the British Medical Award for his work showing pasteurized but not raw milk caused a protein change that contributed to atherosclerosis. Altadena dairy co. used to fly him to the states in
the 1970’s to defend their production of unpasteurized milk. I remember that as a child because he stayed with us in CA. I can’t locate his work, however.

By: Cal

Cal — Tue, 27 May 2014 16:19:06 +0000

Dr Mercola states that there were 116 illnesses from raw milk and 412 illnesses from store bought milk. The CDC figures are much higher for raw milk. By Mercola figures raw milk illnesses were 28% of store bought milk, but I doubt that 28% of milk consumed is raw milk. If one assumed that maybe 3% of milk consumed is raw, and 20 billion gallons of milk is produced, then there is and illness for every 47million gallons of store milk. For raw milk an illness for every 5 million gallons of milk, or 9 times that of store milk.
We don’t really know how much raw milk is consumed, but my chance of getting sick is one in 5 million , I will take it. My keifer grows 2-3 times faster in organic whole milk ( raw milk even faster) than homogenized/ pasteurized.

By: John Target

John Target — Fri, 11 Apr 2014 02:37:12 +0000

Very interesting to see the state of research in this area before WW2. A lot of corporation friendly changes took place during and after the war.

The transportation of food to Europe, both for the war, and to help the Europeans afterward gave the big food concerns a great deal of power.

Pasteurization prolongs shelf life and allows sloppy milk production and handling practices to go unnoticed.

When milk leaves a healthy cow, it is sterile. So the question of milk safety reduces to two questions.

1. Can the health of the cows be monitored.
2. Is it possible to transport milk from dairy to consumer without allowing significant bacterial growth.

The answer is yes in both cases, if appropriate measures are used. The safety record of unpasteurised milk confirms this.

Although the relative risk of raw milk contamination is higher (using unaudited figures from the CDC) the absolute risk is millions to one on a per serving basis.

Many of the reported outbreaks relate to pathogens that healthy gut bacteria would handle (like Campylobacter),