Dare To Be Aware | Alternative Healing Portal

Why You Want to Drink Raw Milk

By Viola Woolcott

As far as children are concerned, there is no substitute for clean, raw milk as a food. In the pasteurised variety science has not yet accomplished in providing those essential qualities that are the only real foundation for a healthy child.

In the House of Common, the process of pasteurisation was debated. The suggestion was made that no raw milk for human consumption should be sold, which would mean that every supplier would have to install expensive machinery, with there being little doubt if it became compulsory that many small firms would shut down and their businesses would be passed in the hands of a few big dealers.

I feel that we should at least understand what pasteurisation means if we are compelled to drink pasteurised milk. Pasteurisation is set out to accomplish two things:

To break down and destroy particular disease carrying germs, as well as preventing the souring of the milk.

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 obtain these results.

There is no doubt that it is beneficial to destroy dangerous germs, but pasteurisation does far more than this. By subjecting the milk to high temperatures, it also kills off harmless and useful germs as well as destroying some nutrients constituents.

Regarding the prevention of souring, sour milk is widely used i.e. given to invalids as it is easily digested. In its properties it is a laxative and it is not unpleasant to take. After pasteurisation, the lactic acid bacilli are destroyed. The consequences are that the milk cannot become sour. It very quickly decomposes, while unwanted germs very quickly multiply.

Encouraged by its many supporters it is a widespread belief that tuberculosis in children is caused by the harmful germs found in raw milk. Thousands of milk samples have been examined, tested and even experiments on animals have been carried out in regard of this issue of disease carrying by milk. It seems that one vital fact has been completely missed and that is that “CLEAN”, raw milk is wanted! Like any other form of impure food, “DIRTY” milk is a definite menace.

Part of the Vitamin C present in raw milk is destroyed during pasteurisation and encourages the growth of harmful bacteria. During pasteurisation the sugar of milk (known as lactose) is turned into beta-lactose and as beta-lactose is far more soluble it is more rapidly absorbed into the system with the consequences of the child becoming hungry again very soon.

It is most likely, that one of the worst factors in pasteurisations is that it makes insoluble the major part of the calcium contained in raw milk, which can lead to rickets and nervous troubles as well as bad teeth. Adequate calcium is vital to children. Also, with the loss of phosphorus (associated with calcium) bone and brain formation seriously suffer.

20 percent of the iodine present in raw milk is destroyed during pasteurisation, which causes constipation and takes away vital qualities from the milk.

Raw milk, with all its constituents unaltered, is a nutritious, health giving food.

Undeniable – in the face of the facts, what else is there to say?

Special Featured Resource:
Home Schooling UK

Filed under: Dare 2B Aware on December 15th, 2007