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More Reasons Why You Don’t Want to Drink Pasteurized Milk
Reprinted from
RealMilk.com
Note from Dr. Kulisz: This is the second part of the milk write-up
that appeared on RealMilk.com - a British site committed to the whole foods.
It is a collection of opinions expressed by physicians in leading medical
and health-oriented journals. RejuvenationWorks.com and
myfoodforhealth.com support the movement to regain access to raw foods and
abolish laws forcing American population to relay on processed and depleted
foods, thus forcing it to poor health and making it captive audience of the
pharmaceutical industry. Please note the dates of the quotes below.
All of them are of the period when both kinds of milk were available.
"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, Wilson, 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. Evelyn 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."
-Harris,
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.
"... Daniels 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 ..."
-Daniels,
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 ..."
-Lewis,
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
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