July 18, 2012
By Beverly Rubik, PhD A Pilot Study Raw milk is a colloid, in which fat globules of various sizes are dispersed within a watery phase of […]
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February 4, 2012
By Sally Fallon Morell Government officials insist that the reason we pasteurize is to ensure the safety of our milk. A recent article by Daniel Fromson, […]
August 3, 2010
By Mark McAfee There are two raw milks in America: one for “people” and one for the “pasteurizer.” Raw milk meant for people is clean, pure, […]
June 30, 2008
By Robert Irons, PhD Proponents of raw milk know that government websites and reports on raw milk are filled with bias and even outright errors. I […]
December 31, 2007
By Clint DesJarlais I am writing in regards to your action to legalize raw milk sales and distribution in Maryland. I am a recent graduate of […]
May 23, 2004
By Linda Joyce Forristal Today, an increasing amount of milk found in conventional grocery stores–including most organic milk–is ultrapasteurized. The official U.S. government definition of an […]
December 13, 2003
By Mary G. Enig, PhD One widely held popular theory singles out homogenization as a cause of the current epidemic of heart disease. The hypothesis was […]
February 1, 2001
By Trauger Groh, Biodynamic Farmer, Author and Lecturer I have followed for many years the sickening effect of soy on ruminants. Cows that formerly could easily […]
November 1, 2000
Reprint No. 7, Lee Foundation for Nutritional Research Milwaukee, Wisconsin Publication Date: 11 DEC 1939 Pasteurization was also found to affect the hematogenic and growth-promoting properties […]