Many people today are avoiding dairy because a once nourishing drink, has been transformed into an unrecognizable, highly allergenic, toxic laden, dead product. Pasteurization of milk was promoted back in the 1920s after the cities became more populated and the demand for milk increased. Unfortunately, healthy, clean raw milk being raised on the farms was too far from the city, so people started buying milk from “distillery dairies” where sick cows were being fed “grain refuse from whiskey distilleries,” according to Farm to Consumer Legal Defense.
Many people especially young children got very sick. Two solutions to the problems were to promote cleanliness or to pasteurize the milk. Pasteurization is a process of heat-treating milk to kill bacteria. According to the Weston Price Website, “Although Louis Pasteur developed this technique for preserving beer and wine, he was not responsible for applying it to milk. That was done at the end of the 1800s as a temporary solution until filthy urban dairies could find a way to produce cleaner milk. But instead of cleaning up milk production, dairies used pasteurization as a way to cover up dirty milk. As milk became more mass produced, pasteurization became necessary for large dairies to increase their profits. So the public then had to be convinced that pasteurized milk was safer than raw milk. Soon raw milk consumption was blamed for all sorts of diseases and outbreaks until the public was finally convinced that pasteurized milk was superior to milk in its natural state.”
Continue reading “Week 43 Raw Milk or Pasteurized Milk?”