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Untreated milk cuts children's allergies
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But the findings, published in the Journal Of allergy, asthma And Immunology, are controversial because unpasteurized milk is also a source of potentially fatal food-poisoning bugs.
The reality is that pasteurized milk is also a source of potentially fatal food-poisoning bugs. The difference is that fresh raw milk has inherent immunity built in, whereas pasteurized milk does not, so any contamination post-pasteurization will elevate the risk of food-poisoning. That's why you see extremely severe cases of food-poisoning occurring with pasteurized milk. Take for example, this case in 1987 involving almost 200,000 people with 3000 hospitalizations and 18 deaths
Here are details of other outbreaks arising from pasteurized milk. These outbreaks have been attributed to "inadequate pasteurization", or "post-pasteurization contamination". The number of cases are indicated:
As someone has rightly said: "Its too hot. It's not hot enough". What this means is that the temperature in pasteurization is too hot in that it kills off a lot of the goodness and inherent immunity in milk and its not hot enough because even at that temperature it will not kill all pathogenic bacteria. So there's the dilemma.
Other issues with pasteurized milk:
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There has been a huge increase in the number of children suffering allergies in the past 30 years. One in three is now affected by eczema, hayfever or asthma - double the level 20 years ago.
Great, nations for thousands of years have been having fresh unprocessed milk from pasture fed animals and enjoying its benefits. Later:
The Chartered Institute Of Environmental health is pushing for a ban on sales of unpasteurised milk in England.
Food poisoning occurs all the time, from eating salad, to meat and other foods where contamination has taken place, or due to inadequate cooking. For example between 2000 and 2007 there were on average 85,000 total cases of food poisoning per year in UK.
When you dig further you find that as antibiotics are used in farm animals, the developed antibiotic resistance leads to outbreaks of food poisoning where inadequate cooking is combined with previous use of antibiotics in affected people.
Just because outbreaks occur, it does not mean you have to ban the food, it means you've got to make hygiene standards better. Currently, in the UK raw milk is legal and the government resisted a call for its ban, implementing instead regulations for better safety standards.
But John Barron, from Beaconhill Farm in Herefordshire, says demand is growing for raw milk produced by his 40-strong herd of Jersey cows.
The secret is out. People have cottoned on. They've figured it out.
More and more people are recognizing what real milk is. Its happening all across America, in the UK and across Europe. People are realizing that sound nutrition and good eating habits do away with most illnesses.
On a closing note, if you want to get raw milk you should ensure hygiene standards are maintained in farms that provide it. Fresh milk, just like any other type of food, can undergo contamination - its not something unique to fresh milk. So hygiene is important. The added advantage with fresh unprocessed milk is that it does have inherent immunity.
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