The Deceivement of Milk Pasteurization
From the infancy of human society, milk has served as a vital source of sustenance and health. The domestication of cattle and the utilization of their milk were essential components of wealth generation. These animals provided not only nourishment but also additional resources for trade and the potential for raising or fattening yearly calves.
The system worked well until 1814 when the domestic liquor industry began to flourish in the United States. Distilleries started cropping up everywhere, often housing cows nearby. These cows were typically fed “hot slop,” the waste product of whiskey production, which was unhealthy and insufficient for proper growth. This led to a rise in disease among cattle, and consequently, the milk produced was often contaminated.
A solution was needed, with raw milk becoming the quintessential target of health reform, through pasteurization. This had benefits in terms of food safety, but the initial motivation was often to extend the shelf life of products and enable wider distribution, which aligned more with commercial interests than consumer health.
Birth of the Pasteurization Movement
In 1895, commercial pasteurizing machines for milk were introduced in the United States. The movement toward mandatory pasteurization gained major traction in the 1940s, with full and consistent enforcement occurring gradually over the following decades.
Yet how dangerous are unpasteurized dairy products? CDC research shows that in the United States, outbreaks associated with unpasteurized dairy consumption cause, on average, 760 illnesses/year and 22 hospitalizations/year, mostly from Salmonella spp. and Campylobacter spp.
That’s a 1 in 14,250 (or 0.007%) risk of getting something as mild as a stomach ache, and a 1 in 500,000 (or 0.0002%) risk of needing to visit a hospital. Death doesn’t seem to be on the table without comorbidity, and it doesn’t happen often.
Yet in stark contrast, CDC data tells us an estimated 48 million US citizens (roughly 16.67%) contract food poisoning from commercial foods annually. This equates to about one in six Americans who are 48,000 times more likely to get sick from other foods than from raw milk.
So are raw milk-related illnesses really worse? Not if both raw milk and lettuce are suspected to carry the same pathogens like Escherichia coli O157:H7, Salmonella, Listeria, etc. Hemolytic uremic syndrome can come from any food as the bug is independent of the food, which is the base concept of germ theory.
Nutritional Considerations
Large corporations often disregard solutions that don't promise exorbitant profits. Enter UHT—(ultra-high temperature processing) milk products that offer an extended 6-month shelf life. With UHT, milk is heated to to 284°F, up from the traditional 150 F.
The process is hotter than the boiling point—killing bacterial endospores—tough, dormant structures produced by many pathogens, which allows them to “hibernate” and come back to life when conditions are sufficiently favourable (such as the small intestine). The process also kills everything else, including 50% of its vitamin value, altering its mineral value, leaving fewer than 10% of enzymes in the milk, while 20% of milk proteins are destroyed.
That’s unfortunate because raw milk contains every known fat and water-soluble vitamin, as well as essential minerals and trace minerals. All 60 (known) enzymes are also found intact in raw milk, helping with digestion while freeing up key minerals to use. Raw milk also contains all 22 amino acids (the building blocks of proteins), including 8 essentials. This makes it a nutritional powerhouse.
Conclusion
Ironically, cigarettes (proven to kill), as well as alcohol and marijuana are legally obtained. Most of us understand the health consequences of these items, and so we make informed choices. Perhaps the same should be said for raw milk.
If you’re looking for true nourishment—the Weston A Price Foundation maintains a great U.S. Real Milk Finder. Simply scroll to your state to find raw milk near you! Here’s one for Canada also.
Pasteurization and ultra-pasteurization are not the future. The future is small and medium grass-based farms selling raw milk directly to grateful customers.
Your presence here is greatly valued, and that’s why all our articles are free on this site. But if you've found that the content benefits your life, please consider supporting it through a cost-effective paid subscription. This plays a vital role in covering operational costs and supports the continuation of this independent, unbiased research and journalism work. Thank you!!
If shy about commitments, feel free to leave a one-time tip!