Source – hagmannreport.com
– “…Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and 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 do poorly and many die before maturity”:
(Research Proves Raw Milk Prevents Infections and Boosts Immunity – By Alex Pietrowski)
In 1948 Michigan became the first state to require all milk sold to consumers to first be pasteurized, thus beginning the war on raw milk. The national effort to prevent people from obtaining raw milk has become so absurd that state and local governments around the country are willing to sick S.W.A.T teams on U.S. citizens to protect us from the potential harm in consuming raw milk which has been a dietary staple for generations.
The ostensible premise for such militant enforcement of food law is of course public safety, as authorities say that certain manufacturing processes do not prevent the bacterial contamination of milk, and the government now claims that raw milk is too dangerous for human consumption even though it is entirely possible to produce it without contaminating it.
Advocates of the consumption and free sale of raw milk describe pasteurization as a process that destroys the real nutritional benefits of milk in an effort to prevent the risk of contamination.
“In response to the public’s concerns, regulators and hygienists improved the practices of caring for and milking cows as well as how milk was distributed to consumers (Gould et al. 2014; Leedom 2006). At a similar time, a heat-treatment process that could kill microbes, known today as pasteurization, was introduced to further ensure milk safety. Pasteurization requires heating milk to a specific temperature for a minimum period of time, and then quickly cooling it back down to refrigeration temperatures (4°C).” [Source]
Yet, the damage done to raw milk by the pasteurization process, as described below, is widely known to destroy most if not all of the nutritional benefits of milk.
“Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and 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 do poorly and many die before maturity.” [Source]
In 2014, an important research study into the benefits of raw milk, conducted by The Journal of Allergy and Clinical Immunology looked at a group of pregnant women in rural Europe to determine what benefits the consumption of raw milk had on infants and young children. The findings of the investigation concluded that raw milk is an important nutritional food that can dramatically impact early immunity, especially in regards to the prevention of respiratory illnesses which are quite common in infants today.
“Early life consumption of raw cow’s milk reduced the risk of manifest respiratory infections and fever by about 30%. If the health hazards of raw milk could be overcome, the public health impact of minimally processed but pathogen-free milk might be enormous, given the high prevalence of respiratory infections in the first year of life and the associated direct and indirect costs.” [Source]