Is Pasteurization More of a Health Risk or a Safety Benefit? Read this, then YOU Tell Us!

We're taught as early as elementary school aboutthiamine, folate, B-12, and riboflavin, and
the French chemist Louis Pasteur and his famouspasteurization results in losses of anywhere from
invention: pasteurization. This is the process ofzero to 10 percent for each of these, which most
heating food to kill bacteria, viruses, mold, yeasts andwould consider only a marginal reduction," says
other potentially harmful organisms. The firstSheehan. Further, "Pasteurization will destroy some
pasteurization test was performed back in 1862,enzymes," says Barbara Ingham, Ph.D., associate
after Pasteur noticed that microorganisms couldprofessor and extension food scientist at the
contaminate beverages (he later extended this toUniversity of Wisconsin-Madison. "But the enzymes
the theory that microorganisms could contaminatethat are naturally present in milk are bovine enzymes.
humans and animals as well.). But pasteurization didOur bodies don't use animal enzymes to help
not immediately become the gold standard for milkmetabolize calcium and other nutrients." The Case for
production in the United States. In fact, at the end ofRaw Milk On the other side of the fence are those
the 19th century "swill dairies," in which cows werewho say pasteurization is unnecessary if cows are
raised in horrible conditions and reportedly fed swillraised in clean environments, and radically changes the
from liquor distilleries, were a major problem. The milkstructure of the milk, resulting in an entirely different,
from these dairies was of such poor quality that itand potentially harmful, food. According to the
was thought to be contributing to the high deathWeston A. Price Foundation: "Pasteurization destroys
rate of urban infants at the time (the yearly deathenzymes, diminishes vitamin content, denatures fragile
rate of U.S. infants in cities was about half of themilk proteins, destroys vitamins C, B12 and B6, kills
yearly birth rate). Thus, a crusade began for certifiedbeneficial bacteria, promotes pathogens and is
raw (unpasteurized) milk, which would ensure certainassociated with allergies, increased tooth decay, colic
purity levels of milk and regular inspections of dairies.in infants, growth problems in children, osteoporosis,
"Though more and more milk was being pasteurized,arthritis, heart disease and cancer. Calves fed
pasteurization was seen by many as a stopgappasteurized milk do poorly and many die before
measure that would no longer be needed once thematurity. Raw milk sours naturally but pasteurized milk
production and distribution of milk was more carefullyturns putrid; processors must remove slime and pus
regulated. Certified milk was the model for thefrom pasteurized milk by a process of centrifugal
production of better milk everywhere," said Ronclarification." Raw milk, proponents say, is an
Schmid, ND, author of The Untold Story of Milk. Yetoutstanding source of beneficial bacteria such as
by the early 20th century, milk supplies were still oflactobacillus acidolphilus, vitamins, enzmes and calcium.
poor quality, and thought to be involved in manyFurther, they say that sickness resulting from raw
disease outbreaks, leading authorities to push formilk is rare--instead, it is pasteurized milk that is often
mandatory pasteurization of all milk except certifiedimplicated in outbreaks of food-borne illness.
raw milk. "Not until the 1930s did commercial dairyAccording to Mark McAfee, founder of Organic
interests, segments of the medical community,Pastures Dairy, which produces a full line of raw
politicians and public health agency officials and theirorganic dairy products for retail sale, "During the
allies in the media begin a campaign first to smear allperiod 2000 through 2004 there were several
raw milk and then to eliminate its availability and sale,"listeria-related food recalls in California associated with
Schmid said. Thus began the compulsorypasteurized milk products and ice cream. During this
pasteurization of milk and the great debate that hassame period more than 12 million servings of Organic
spanned centuries: Is pasteurization one of thePastures products were consumed and not one
greatest discoveries, or greatest setbacks, of ourperson complained of illness and not one pathogen
time? The Case for Pasteurization "[Drinking raw milkwas ever found either by the state, FDA or Organic
is] like playing Russian roulette with your health," saysPastures." Organic Pastures then hired a laboratory to
John Sheehan, director of the Food and Drugperform an experiment. The lab added 10 million
Administration's (FDA) Division of Dairy and Eggcounts of pathogens to one-milliliter samples of
Safety. "We see a number of cases of food-borneorganic raw milk and found that the pathogens not
illness every year related to the consumption of rawonly would not grow but they also died off. The lab
milk." According to the FDA, raw milk may containconcluded: " ... Organic raw milk and colostrum do not
any number of disease-causing organisms, includingappear to support the growth of pathogens ..." As it
campylobacter, escherichia, listeria, salmonella, yersiniastands, the sale of raw milk across state lines is illegal.
and brucella. Aside from causing acute diarrhea,However, sales of raw milk, either in retail stores or
stomach cramps, vomiting and fever, thesedirectly from the farm, are legal within 28 U.S. states.
organisms may also cause more serious conditions,In other states, raw milk may be available through
particularly among the elderly, pregnant women,cow "leasing" programs in which members purchase
children or those with weakened immune systems.shares of a cow and can then use the milk how they
The FDA says pasteurization helps prevent:choose. l"> Please Let Us Know What YOU Think!
Tuberculosis Diphtheria Polio Salmonellosis StrepSelect answers will be published in the forthcoming
throat Scarlet fever Typhoid fever Milk can beissue of the e-newsletter!* *NOTE: Your answer, or
contaminated from a sick or dirty animal, as well asan excerpt thereof, may be published in a
by dirty living environments. "Think about how manyforthcoming issue of the e-newsletter and on the
times a cow lays down in a field or the barn," sayswebsite. By submitting your answer you authorize
Tom Szalkucki, assistant director of the Wisconsinthis. Please include your name and your city state (or
Center for Dairy Research at the University ofcountry) location to be included in the publication of
Wisconsin-Madison. "Even if the barn is cleanedselect answers!This article was provided by the
thoroughly and regularly, it's not steamed.world's #1 most popular and trusted holistic living
Contamination can take place because it's not ae-newsletter -- FREE to you right now at The old
sterile environment." Pasteurization, says the FDA, killsway of thinking: "holistic living" pertains only to
any dangerous bacteria while also destroying bacteriapersonal health. The new way of thinking: "holistic
that can cause milk to spoil, thereby extending shelfliving" means prevention of the negative and
life. One of the biggest controversies overadherence to the positive in all SIX practical areas of
pasteurized milk is whether or not the milk is able tolife: relationships, finances, career, home environment,
retain its nutritional value after the high temperaturessafety and health. With the e-newsletter, you will get
it is exposed to. Proponents of pasteurization say theholistic wisdom from the world's top experts in all six
process has little effect on the milk's nutritional valueof these areas -- completely FREE with a simple
or flavor. "Milk is a good source of the vitaminssign-up (and a guaranteed no-spam policy!