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Dr Richard 
Member since Jun 24, 2007




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Re: “Drink it raw

The individual that referenced deaths attributed to raw milk in NY failed to mention that cows in the late 1800"s were fed on garbage. The cows were milked in a mixture of manure and mud, dust, dirt, filth and disease-germs were as much the total product that people drank as was the milk itself. (as reported by the then commissioner of the NY state health department, Dr. Herman E. Hillaboe) Nutritional benefits are only realized when milk is drank fresh from the cow, produced by nature, in a completely clean environment. The motivation for pasteurization was anything but altruistic! Unscrupulous dairymen knew that if they heated the milk it would not sour (still harmless but undesirable) Heat treatment enabled them to avoid expensive sanitary procedures and to deliver the milk to unsuspecting consumers, apparently fresh. Pasteurization destroys most of the enzymes and alters the proteins and fat because of the heat. (denaturation) People knowledgeable in dairy science at the turn of the century were opposed to heat treatment of milk. They realized that this process altered one of nature's almost perfect foods to a processed, UNNATURAL food. For example, Cholera infantum was a dreaded disease of children in the early 20th century. It was found to be caused by milk contaminated by an excessive amount of "ordinary dirt bacteria." It was cuase by just plain dirty milk (Dr. Park, NY City Health dept.) Instead of requiring the dairies to clean up their act they resorted to heat treatment of milk. The disease was eradicated but at a terrible price. As a result, a steady increase in crib death, infantile allergies, colitis, heart disease, to name a few. Yes heat treatment did save the lives of children at that time but would cause degenerative diseases later in life. History also reveals that the incidence of tuberculosis and brucellosis were not affected by the parboiling of milk. Pasturization diminishs the nutrient value of milk; it diminishs vitamin content; it destroys vitamin C; calcium and other minerals are percipitated and made unavailable; milk enzymes are destroyed; children and infants thrive better on raw milk; it is more likely to be constipating; it destroys the creaming ability of milk; it destroys the souring bacteria thus causing putrefication; it cause milk to decompose when exposed to air; it diminishs resistance to disease; the death rate from tuberculosis remained uniformly lower in rural ares where raw milk was consumed than in cities where all milk was pasteurized; pasteurized milk interferes with the proper development of teeth and predisposes to dental caries (soln: use the toxin flouride to prevent cavities) There is a growing realization among consumers that processed foods, including pateurized milk, is a health hazard. In 1945 there were 450 cases of infectious disease caused by raw milk (dirty milk) and 1492 cases caused by pasteurized milk (dirty milk). Keep in mind the statistics don't lie but statisticians do!! Do people get sick from pasteurized milk today? Absolutely!! But they will blame the disease on anything but pasteurized milk! The toxin from bacteria largely responsible for diarrhea, the enterotoxin, is largely unaffected by pasteurization. And if affected, pasteurized milk will give no hint to the contamination. Not so with raw fresh milk. I need to close this out. I could go on and on. Let me quote Professor Fosgate of the Dairy Science Department of the University of Georgia..."Pasteurization has been preached as a one hundred percent safeguard for milk. This is simply not true! If milk gets contaminated today, the chances are that it will be after pasteurization. Pasteurized milk and raw milk are equally susceptible to contamination by pathogenic bacteria..." I believe Fosgate is probaly too conservative because raw milk contains enzymes and ANTIBODIES, destroyed by pasteurization, that make it less susceptible to bacterial contamination. Dairy cows have been pictured as a veritable "Typhoid Mary" for all of the ills of man, including the common cold, when actually the reverse is TRUE!! The therapeutic effectiveness of raw milk is undeniable. And with yogurt or kefir (a quality probiotic will do) you can multiply that effectiveness. Fermented milk therapy is very big in Russia! (over 50 sanitaria)

Posted by Dr Richard on 06/24/2007 at 11:58 AM

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