There is no substitute for clean, raw milk as a food, so far as children are concerned. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.

Unfortunately, many grossly distorted statements are current regarding our milk supply. If we are to believe the protagonists of the Pasteurization-of-all-milk-at-all costs Party, raw milk is as good, or rather as bad, as rat poison--although as the Minister of Agriculture recently stated, "the human race existed long before Pasteur was heard of."

The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass in the hands of a few big dealers. If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things:

* Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

* It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this--it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.

Real Milk Website

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

Cleopatra's Raw Milk

Despite higher prices, more and more Americans are choosing to buy organic foods. Organic food sales in the United States have increased 20 percent for five years, with sales reaching $11 billion in 2002, and analysts predict that the number will reach $13 billion in 2003.

Sales of organic dairy, the fastest growing segment in the 1990s, rose 500 percent between 1994 and 1999, however, even with the increase only two out of every 100 gallons of milk sold in the United States are organic. Yet sales of organic milk and cream in traditional grocery stores still reached $104 million, and sales in natural food stores reached $55 million, during 2000.

Organic milk makes up 1.86 percent of all the food milk sold in the United States, but with the rising trends farmers predict that it could make up as much as five percent to 10 percent. Food industry planners have also taken note that consumption of organic products is rising at premium prices. Analysts say this may be because consumers see organic as not only healthy but also as part of a socially conscious movement to reconnect with the food chain and help the environment.

Consumers may also like the idea of supporting the family farmer in a time when the U.S. food industry is driven by huge factory farms striving to produce cheap food. Organic farmers earn about $18 to $23 per hundred pounds for their milk, compared with traditional farmers who earn $10 to $12, according to industry analysts.

To earn the "organic" label or use the word organic, milk and other foods must meet USDA's national standards. According to the standards, organic milk must come from government-certified farms where dairy cows are not fed antibiotics and growth hormones, not fed genetically altered corn or soybean meal, and graze on land certified free of herbicides or other chemicals.

Recently, a provision overturned those standards that no longer requires organic livestock producers to use organic feed. The switch has created an uproar among organic advocates who are launching campaigns to protect the original standards.
Reuters Health March 10, 2003

DR. MERCOLA'S COMMENT:

The consumer move to “organic” is an encouraging step in the right direction, but unfortunately most of the extra money spent on these products is wasted due to consumer’s misunderstanding of basic nutritional concepts.

There are two major areas that contribute to the bulk of the problem: Organic grains and organic milk. First let me point out the obvious. Organic sugar is not any healthier than non-organic sugar. They are both major enemies to your health.

The logical extension of that are grains. Grains, unlike vegetables, are rapidly metabolized to simple sugars and disrupt insulin levels. If you suffer from signs of insulin overload that include:
• High blood pressure
• Being overweight
• Diabetes
• High cholesterol
Then you will want to avoid most all grains. This applies to over 75 percent of the country. An additional one-third of the remaining 25 percent will need to avoid grains because they are protein Metabolic Types.

So even if you are purchasing whole-grain, organic sprouted bread, more than likely it will not move your body toward health, and you are better off avoiding it. I have reviewed the above grain factors many times previously so most readers are familiar with this concept, but a newer concept is that of organic milk. This concept is almost as seriously flawed as that of grains. I have long been opposed to most people drinking milk as it is frequently associated with a worsening of health.

This is particularly sad because milk is one of the healthiest foods available prior to its being pasteurized. Raw dairy is something I now strongly advise nearly everyone to regularly consume. If you are a carb Metabolic Type then raw milk is typically preferable, while if you are a protein type raw cream is likely a better choice due to its higher fat content.

Personally, raw cream has helped me survive Chicago winters by virtually eliminating my cold intolerance, cold hands and cold feet.

As Sally Fallon of the Weston Price Foundation states: Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk die before maturity. Raw milk sours naturally, but pasteurized milk turns putrid and processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. The practice of heating milk to kill germs was instituted in the 20s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. By executive order, it is forbidden to transport raw milk across state lines.

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 this to you. If you find one you will want to encourage him to consider restricting grains from the cow’s feed to improve the quality of the milk.

If you are unable to find a local dairy farmer who will cooperate with you please try this link:
http://www.realmilk.com/where.html. Related Articles:
Don't Drink Your Milk
The Mystery in Your Milk

Another dairy farmer with an organic dairy farm has decided to sell his milk as a Bath Milk. Yes it is true Cleopatra used to bathe in it and she was reputed to have beautiful clear healthy skin. And guess what? A farmer from Gympie in SE Queensland has his NATURAL, ORGANIC, PASTURE FED MILK labelled as Cleopatra's Bath Milk so you can buy it and bathe in it to absorb all the vitamins and minerals through the skin. Some people have accidently swallowed some of it and commented how it actually tastes like milk used to taste when they were much younger, BEFORE large corporations took over destroying the raw milk by pasteurising and homogenising it. You can read more about both processes on other pages on this website.

Why not contact your local health store and ask to buy some and try it. If you think this is a great idea tell your friends!

“Milk is the ultimate opulent bathing indulgence. It dates back to Cleopatra, who used milk for its rich texture and moisturizing qualities. Cleopatra's Bath Milk uses real milk proteins in the formulations to carry milk's intrinsic benefits forward. Milk is rich in vitamins A, D, and E. This rich structure offers beneficial hydrating qualities to increase skin's ability to retain moisture. Revitalizing vitamins in milk aid in strengthening skin's resistance to harsh elements. Milk also contains lactic acid that combats dehydrated skin while exfoliating outer layers of the epidermis. In addition, the organic milk is enriched with restorative, health giving "anti-stiffness factors" naturally occurring — delivering a rich creamy sensation of bathing in milk. The benefits of milk proteins deliver a beautifying boost — a distinctly luxurious bath.”