BUILT IN PROTECTIVE SYSTEMS IN RAW MILK
- Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria
- Found in all mammalian secretions – breast milk, tears, saliva, etc
- Levels 10 times higher in RAW GOAT MILK, then in human breast milk
- Plentiful in raw milk, effectiveness greatly reduced by pasteurization
- Steals iron away from pathogens and carries it through the gut wall into the blood stream; had anti-inflammatory properties; stimulates the immune system
- Kills wide range of pathogens including VIRUSES; does not kill beneficial bacteria
- In a study involving mice bred to be susceptible to tuberculosis , treatment with lactoferrin significantly reduced the burden of TB organisms.
- Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with lactoferrin
- Believed to cut visceral fat level by as much as 40%
- FDA approved use in anti-microbial spray to combat E.coli O157:H7 contamination in meat industry
Other Bioactive Components I – Components for Blood
- LEUKOCYTES: Eat all foreign bacteria, yeast, and molds (phagocytosis). Destroyed at 56 celcius and by pumping systems. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity
- B-LYMPHOCYTES: Kill foreign bacteria; call other parts of the immune system into play
- MACROPHAGES: Engulf foreign proteins and bacteria
- NEUTROPHILS: Kill infected cells, mobile other parts of the immune system
- T-LYMPHOCYTES: Multiply if bad bacteria are present, produce immune strengthening compounds
- IMMUNOGLOBULINS: (IgM, IgA, IgG1, IgG2): Transfer of immunity from cow/goat to calf/kid/person in milk and especially colostrum; provides “passive” immunization.
- ANTIBODIES: Bind to foreign microbes and prevent then from migrating outside the gut; initiate immune response.
Other Bioactive Components II – Fats and Carbohydrates
- POLYSACCHARIDES: Encourages the growth of good bacteria in the gut; protects gut wall
- OLIGOSACCHARIDES: Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to gut lining
- MEDIUM-CHAIN FATTY ACIDS: Disrupt cell walls of bad bacteria; levels so high in goat’s milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect liver.
- PHOSPHOLIPIDS and SPINGOLIPIDS: Bind to intestinal cells prevent absorption of pathogens and toxins
Other Bioactive Components III
- ENZYMES (eg: Complement & Lysozyme): Disrupt bacterial cell walls. Complement destroyed at 56 celsius; Lysozyme at 90 celsius.
- HORMONES & GROWTH FACTORS: Stimulate maturation o gut cells; prevent “leaky gut”
- MUCINS: Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease
- FIBRONECTIN: Increase anti-microbial activity of macrophages and helps to repair damaged tissues
- GLYCOMACROPEPTIDE: Inhibits bacterial/viral adhesion suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system
Other Bioactive Components IV
Beneficial Bacteria: Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria
Bifidus Factor: Promotes groth of Lactobacillus bifidus (good bacteria) in the gut, helping crowd out dangerous germs
B12 Binding Protein: Reduces vitamin B12 in the colon, which harmful bacteria need for growth
Lactoglobulins: Carry vitamins A and D to the gut
FIVE FOLD PROTECTIVE SYSTEM IN RAW MILK
- Destroys pathogens in the milk
- Stimulates the Immune system
- Builds healthy gut wall
- Prevents absorption of pathogens and toxins in the gut
- Ensures assimilation of all nutrients
Heating milk supports the growth of harmful bacteria, by inactivating “inhibins” (natural factors that inhibit harmful bacteria growth). Pasteurization “slows” microbial growth, but is not intended to kill all pathogenic micro-organisms (in food or liquid).
TWO MAIN TYPES of Pasteurization in use today
- High Temp/Short Time (HTST) 161 degrees fahrenheit for 15 – 20 seconds
- Ultra-Heat Treated (UHT) 280 degrees fahrenheit for fraction of a second
COLIFORMS (not the same as bacteria)
- Rod-shaped bacteria found everywhere in the environment, including the gut, feces, soil, water, and plants
- Four main groups: E.coli, Kiebsiella, Enterobacter, Citrobacter
- Key characteristic: ferment lactose into lactic-acid
- With few exceptions, coliforms themselves are not a health risk
Enterococci (considered “virulent” and/or “antibotic resistant” in hospitals) inhibit pathogens such as Listeria in raw feta cheese.
Lactobicillus and staphylococus produce bacteriocins against L. Monocytogenes and are sold as commercial “starters” to control listeria.
Staphylococci, Streptococci, Lactobacillis and Ent. faecalis in raw human milk, inhibit pathogenic Staph aureus.
Medical Uses of Coliform Bacteria
- Reseeding of colon with fecal bacteria to combat diarrhea from overgrowth of Clostridium difficile after antibiotic treatment
- Lactobacillis to combat rotaviruses that cause diarrhea and intestinal inflammation in children
- Streptococcus nasal spray to combat pathogens that cause otitis media (ear infections)
- Lactobacillis to prevent Staph. aureus from colonizing wound sites
- A harmless strain of E.Coli injected into bladder to successfully combat urinary tract infections
While the greatest safety concern for public health is placed on raw milk , Campylobacter is the most common cause of food-borne illnesses, and is best known for contaminating meats.
Meats sampled for Campylobacter from 59 grocery stores in Washington, DC (1999-2000)
- Chicken – 184 samples – 70.7% positive
- Turkey – 172 samples – 14.5% positive
- Pork – 181 samples – 1.7% positive
- Beef – 182 samples – 0.5% positive
Listeria monocytogenes – Deadly Food Pathogen
Raw milk is often blamed for causing infection with Listeria Monocytogenes, a dead food pathogen that can cause severe illness, and fetal death, premature birth, or neonatal illness and death. In a 2003 USDA/FDA report: Compared to raw milk, there were 515 times more illness from L-mono due to deli meats, and 29 times more illness from L-mono due to pasteurized milk! On a per-serving basis, deli meats were TEN times more likely to cause illness.
In a response to the ‘Freedom of Information Act’ request, the Centers for Disease Control provided data on raw milk outbreaks from 1993-2005 (a 13 year period). In this report, CDC listed NO cases of food-borne illness from raw milk (caused by Listeria) during this period.
Campylobacter in raw milk at body temperature (37 degrees celsius : decreased by 100 cells/ml in 48 hours in Bovine strains, and 10,000 cells/mil in 48 hrs in Poultry strains. The protective components of milk worked better at room temperature, than chilled.
- Seven strains of E.Coli O157:H7 in amounts of 1 million/ml added to raw milk, failed to grow, and died off steadily over time.
- L.mono added to raw milk at 89 degrees Fahrenheit, showed no viable/detectable cells after 56 hours.
- Staph. aureus, S. Enteritidis and L.mono in raw milk at 99 degrees Celsius, were markedly reduced compared to the pasteurized milk.
- Five strains of E.coli did not grow at 41 degrees Fahrenheit, and decreased over several days.
BSK Food & Dairy Lab (2002) inoculated raw colostrum and raw milk samples (at 40 degrees Fahrenheit from organic pastures), with a cocktail of 2.4 millions parts Salmonella, 9.2 millions parts E.Coli, and 8.2 millions parts Listeria mono (very unlikely occurrence in real life). Even with these huge amounts, pathogens declined over time, and in some cases were undetectable within a week. The lab concluded, “Raw colostrum and raw milk do not appear to support the growth of Salmonella, E.Coli, or Listeria monocytogenes.”
E.Coli can survive on coins for 7-11 days at room temperature. Salmonella enteritidis can survive on coins for 1-9 days, and on glass and Teflon, up to 17 days.
Surveys show in four brands of soy milk samples, five types of micro-organisms were found, and their count increased sharply after 2-3 weeks. Other soy products (flour, protein powder, and milk powder) had large loads of Salmonella as well, and should warrant further investigation and concern.
STUDIES SHOW THAT FACTORY-FARMED CATTLE HAVE 300 TIMES MORE PATHOGENIC BACTERIA IN THEIR DIGESTIVE TRACTS THAN CATTLE THAT ARE ALLOWED TO OPENLY GRAZE IN PASTURES.
Peck, John E. “Spinach Crisis Reflects Need for Smaller Farms”, The Capital Times, A8 10.2.2006
HEAT-RESISTANT PATHOGENS IN PASTEURIZED MILK
- Johne’s bacteria (oaratuberculosis bacteria) – suspected of causing Crohn’s disease, now routinely found in pasteurized milk (19% of samples tested).
- B. Cereus spores, Botulism spores, and Protozoan parasites all survive pasteurization.
- Listera monocytogenes and E.coli O157:H7 survive HTST pasteurization; various Bacillus and Clostridium species may also survive.
- Dormancy of heat-treated E.Coli can cause typical lab culture techniques to underestimate the presence of E.coli in pasteurized milk 100-fold.
MILK PROTEINS: Three dimensional, and very fragile.
CARRIERS: Carry vitamins and minerals through the gut into the blood stream; comprise enzymes; enhance the immune system; protect against diseases.
IMMUNE DEFENSE: Pasteurization and Ultra-Pasteurization FLATTEN (de-nature) the 3-dimensional proteins, destroying their biological activity; the body sees them as foreign proteins and mounts an immune defense/attack against them.
DISEASE: Immune attacks lead to juvenile diabetes, asthma, allergies, and other disorders later in life.
ALLERGIES: More and more people are unable to tolerate pasteurized milk; number one on the top 8 food allergies; some have violent reactions.
Rat & Guinea Pig Studies
- WHOLE RAW MILK: Good growth, sleeker coat, clear eyes, excellent dispositions, enjoyed being handled
- WHOLE PASTEURIZED MILK: Slow growth, Rough coats, dull eyes, anemia, loss of vitality and weight, very irritable, tendency to bite when handled.
- Rats fed sterilized milk had hair loss; those fed raw milk did not.
- Lowered reproductive capacity in rats fed sterilized milk.
- Two female rats, fed sterilized milk for 8 months…showed remarkable improvement after 11 weeks on raw milk; one giving birth to a litter, when mated with a male from the raw milk group. Previous 15 trail matings from male and females from sterilized groups, resulted in no pregnancy.
- Raw milk: excellent growth and no abnormalities
- Pasteurized milk: Poor growth, muscle stiffness, emaciation and weakness, death within 1 yr. Autopsy revealed atrophied muscles streaked with calcifications, tricalcium deposits under skin, in joints, heart, and other organs.
Bristish Orphanage Study – 1937
Two groups of 750 boys. Group 1 received pasteurized milk for 5 years, Group 2 received raw milk for 5 years. Group 1 had 14 cases of TB. Group 2 had 1 case.
INCREASED HEALTH PROBLEMS IN DIRECT CONNECTION TO PASTEURIZED MILK
- FREQUENT EAR INFECTIONS
- GASTRO-INTESTINAL PROBLEMS
- AUTO-IMMUNE DISEASE
- ATTENTION DEFICIT DISORDER
DURING THE EARLY 1900s THE “(RAW) MILK CURE” WAS USED TO SUCCESSFULLY TREAT CANCER, WEIGHT LOSS, KIDNEY DISEASE, ALLERGIES, SKIN PROBLEMS, URINARY TRACT PROBLEMS, PROSTATE PROBLEMS, CHRONIC FATIGUE, AND MANY OTHER CHRONIC CONDITIONS.
Raw milk requires absolute no work to digest. It actually digests itself, triggered by the PH level of the digestive tract. Pasteurized milk on the other hand, places a huge burden, if not an impossibility to digest.
FEEDLOT DIET GIVEN TO INDUSTRIALIZED COWS
- Soy = Allergenic protein and estrogenic isoflavones (hormone disruptors)
- GMO Grains = Aflatoxins (liver poisons)
- Bakery Waste = Trans Fatty Acids
- Citrus Peel Cake = Cholinesterase inhibitors (pesticides that act as nerve poisons)
- Hormones and Antibiotics
- Pellets from Ethanol Production = Chemical residue from production