Subject: Have children? More on
benefits of raw milk, and dangers of pasteurised milk
To: ceciliaomlor@hotmail.com
Received: Monday, 29 September, 2008, 4:54 PM
For full article:
http://editor.nourishedmagazine.com.au/articles/vonderplanitz-and-campbell-douglasss-testimony-on-raw-milk
Read through for info pertaining to children.
Interestingly enough, friends of mine in the
while pregnant deliver their babies still in the sac. This is a sign of optimal
health. The old doctors there have
commented that they hadn't seen that in years as it was once not so rare as it is today. These friends still
have their fair share of conventional foods too....not purists....but the one
thing they all have in common is
that they consume litres of raw milk per week while
pregnant, and of course all the time and as do their children
once finished nursing. They all nurse for as long as possible as well and
although this sounds odd, some up to
toddler age. Their family is never sick through the winter seasons or at
all really. If sick they follow the methods
to ensure that the sickness is let out, not suppressed, so this
means, using onion poultices for fevers etc.
It would be really helpful if you became a member of
the Weston A Price Foundation, where you will receive
the newsletters, Wise Traditions. There was an excellent edition on
children's health just this year, and you can
order those back issues as well, if they are not already sold out. I think
they may be. I'll include below another
issue on baby health.
Check it out:
This edition on healthy baby/children's health was so popular that after it was
sold out, it was reprinted.
Here it is!
http://www.westonaprice.org/journal/v6n2su05.html
More editions.
http://www.westonaprice.org/membership/orderform.html
http://www.westonaprice.org/membership/infoarmy.html
http://www.westonaprice.org/brochures/wapfbrochure.html
http://www.westonaprice.org/splash_2.htm
http://www.westonaprice.org/
You can either purchase Dr Price's book, Nutrition and Physical Degeneration
or borrow it from WA State Library Perth...printed in 1940 or 1945 thereabouts
I think. An excellent book you will not be able to put down. Just imagine, he
travelled the world in the 1920's and 1930's in
search of nutritional answers
in various cultures. He is the pioneer of discovering the cause and effect of
dental health which leads to overall full body health.
http://www.westonaprice.org/nutritiongreats/price.html
Take care,
Cecilia
INFANT DEATH SYNDROME, COLIC AND OTHER INFANT DISEASES FROM FEEDING
PASTEURIZED MILK
The Sudden Infant Death Syndrome (SIDS), crib death, has baffled scientists for
years. Apparently healthy babies die in their sleep without crying, without
struggle. Infants affected are from 1-6 months of age, with the highest
incidence at about 3-months old. Almost every conceivable cause, from Vitamin C
deficiency to suffocation in bedding has been hypothesized as cause. Barrett,
in 1954, suggested that inhalation of food while sleeping may be the cause.
Barrett and co-workers at the
anesthetized guinea pig, the animal stopped breathing without any sign of
struggle.”
Colic is a concern with infants who are fed pasteurized milk. One out of five
babies suffers from colic. Pediatricians learned long ago that pasteurized milk
was often the irritant. A more recent study linked pasteurized milk consumption
to chronic constipation in children..19 These
researchers also observed that pasteurized milk consumption resulted in perianal sores and severe pain on defecation, leading to
constipation.
Dr. Ralph R. Steinman of
Dr. Weston Price, D.D.S., in Nutrition and Physical Degeneration proved fifty
years ago what Steinman repeated in 1963: Processed milk leads to disease and
premature death..21 Nizel of
Tufts University reported that decayed teeth were four times more common in
Pasteurized milk-fed babies compared to breast-fed babies. Dr. Price, observed that eating processed food, such as pasteurized
milk, parallels poor development of the facial bones. Dr. A. F. Hess wrote in
his abstracts, “…pasteurized milk…we should realize…is an incomplete
food…infants…develop scurvy on this diet. This form of scurvy takes some months
to develop and may be termed sub acute. It must be considered not only the most
common form of this disorder, but the one which passes most often
unrecognized…” ..22
“Some have questioned whether pasteurized milk is really involved in the
production of scurvy. The fact, however, that when one gives a group of infants
this food for a period of about six months, instances of scurvy occur, and that
a cure is brought about when raw milk is substituted, taken in conjunction with
the fact that if we feed the same number of infants on raw milk, cases of
scurvy will not develop–these results seem sufficient to warrant the deduction
that pasteurized milk is a causative factor. The experience
in
“Whereas Heubner, Cassel
and myself had seen only thirty-two cases of scurvy from 1896 to 1900, the
number of cases suddenly rose from the year 1901, so that the same
observers–not to mention a great many others–treated eighty-three cases in 1901
and 1902.’ An investigation was made as to the cause, and the pasteurization
was discontinued. The result was that the number of cases decreased just as
suddenly as they had increased.” ..24
“One of the most striking clinical phenomenon of infantile scurvy is the marked
susceptibility to infection which it entails–the frequent attacks of ‘grippe,’
the widespread occurrence of nasal diphtheria, furunculosis
of the skin…pneumonia in advanced cases.” ..25
More recently,
DISEASE AND DISEASE RISKS FROM DRINKING PASTEURIZED MILK
Pasteurization totally destroys the enzyme lipase that helps
fat digestion. Pasteurized milk contains no galactose
for milk-sugar digestion, no catalase,
diastase, or peroxidase.
Pasteurization alters milk proteins that have caused major health problems that
are allergies in children and adults throughout the
enzymes that digest the milk sugar lactose and protein in pasteurized milk..28 Often, with these gastrointestinal symptoms, bacteria
such as salmonella will be found active in the blood and stools but not in the
pasteurized dairy, indicating that pasteurized dairy incites bacterial activity
that is, then, associated with a food. Food-contamination is often not the
problem because the bacterial activity originates in the body to help the body
dissolve damaged tissue that results from poor-quality processed, pasteurized
diets. Milk pasteurization turns lactose into beta-lactose that is far more
soluble and therefore more rapidly absorbed into the blood stream. That sudden
rise in blood sugar is followed by a fall leading to low blood sugar,
hypoglycemia, which induces hunger. If more pasteurized milk is drunk to
satisfy the hunger, the cycle is repeated: hyperglycemia, hypoglycemia, hunger,
more milk, etc. The end result is obesity. Obesity has become one of the most
common diseases of childhood. Pasteurized milk causes more obesity when it is
skimmed. Pigs have been and are regularly fattened with skimmed milk.
In an effort to alleviate hunger among a Northeast Brazilian tribe, they were
given processed powdered milk. The milk caused rapid growth and irreversible
blindness..29
Pasteurization completely destroys phosphatase that
is essential for calcium absorption. The “decalcification” of pasteurized and
formula milks fed to children can be a major cause of osteoporosis later in
life. We now know that low calcium absorption in healthy women may cause loss
of spinal bone mass as early as age 20. Such women may lose 50% or more of
their bony mass by the age of 70..30
R.D. Briggs of the Pathology Department of Washington University School of
Medicine read that the British reported a higher incidence of heart attacks
among persons with chronic peptic ulcers..31,32 In
1960, Briggs and his associates undertook a statistical study of ten medical
centers in the
Studies have shown oxidized cholesterol products cause atherosclerosis and
cancer. One reason pasteurized milk doesn’t taste as
good as raw milk from the farm is due to the practice of “holding over” milk.
The milk is placed in large “milk silos” until it is ready for processing. It
may be stored for 10 days. This favors the growth of certain bacteria..33 Those bacteria, such as Listeria
monocytogenes..34 grow at refrigeration temperatures
of the silos used for storage. Pasteurization alters the enzymes produced by
those bacteria, causing milk to sometimes taste bitter, unclean, oily, chalky,
metallic or medicinal. Dairy processors add chemicals to make the nasty-tasting
milk taste appealing.
The pituitary hormone, TSH, stimulates the thyroid gland (in animals as well as
humans). If minute amounts of TSH bovine pituitary hormone are absorbed daily
from unbalanced pasteurized milk, depression of the thyroid gland could
eventually result. Low thyroid function is extremely common in the
to Addison’s Disease (adrenal exhaustion), and acne.
Several cancers, such as ovarian cancer, have been linked to the consumption of
pasteurized dairy products. According to a study by Daniel Cramer, M.D., and colleagues
at Harvard, pasteurized dairy-product consumption affects women’s ovaries..35 Some women have particularly low levels of certain
enzymes, and regular consumption of processed dairy products may triple their
risk of ovarian cancer compared to other women.
J.L. Outwater of Princeton University and Drs. A.
Nicholson and N. Barnard of The Physicians Committee for Responsible Medicine
cited more epidemiological studies that show a positive correlation between
pasteurized dairy products and breast cancer and prostate cancer, presumably
related, at least in part, to increases in a compound called insulinlike growth factor (IGF-I).36 IGF-I is found in
processed cow’s milk and has been shown to occur in increased levels in the
blood by individuals who consume processed dairy products regularly..37 Another
recent study showed that men with the highest levels of IGF-I had more than
four times the risk of prostate cancer compared to those with the lowest levels..38
Synthetic hormones such as recombinant growth hormone (rBGH)
are commonly used in dairy cows to increase the production of milk for
pasteurization that often results in inflammation of the mammary glands
(mastitis). When rBGH is present, it increases levels
of cancer-causing and other dangerous chemicals in milk. rBGH-derived milk has
dramatically higher levels of IGF-1 (Insulin Growth Factor), a risk factor for
breast and colon cancers. IGF-1 is not destroyed by pasteurization. An article
in Cancer Research, June 1995, shows that high levels of IGF-1 are also linked
to hypertension, premature growth stimulation in infants, gynecomastia
in young children, glucose intolerance and juvenile diabetes.
Dr. Samuel Epstein, M.D. professor of occupational and environmental medicine
at the University of Illinois School of Public Health and chair of Cancer
Prevention Coalition, reports that IGF-1, which causes cells to divide, induces
malignant transformation of normal breast epithelial cells, and is a growth
factor for human breast and colon cancers.. In reviewing
the data, Canadian scientists discovered that the suppressed Monsanto-studies
showed that rBGH was linked to prostate and thyroid
cancer in laboratory rats. Even after that was discovered, FDA continued and
continues to allow rBGH to be fed to dairy animals..39
Epidemiological studies of various countries show a strong correlation between
the use of pasteurized dairy products and the incidence of insulin-dependent
diabetes (Type I or childhood-onset)..40
Researchers in 1992 found that a specific protein in pasteurized dairy sparks
an auto-immune reaction, which is believed to be the destructive factor for the
insulin producing cells of the pancreas. Wulzen, of Wulzen Calcium Dystrophy Syndrome notoriety, reported that
test animals fed pasteurized milk did not grow well and consistently developed
a characteristic syndrome of arthritis, the first sign of which was wrist
stiffness. But the effects of pasteurized skim milk were far worse.. First they developed the characteristic wrist stiffness
and then muscular dystrophy. These animals became weak and emaciated and then
died. Autopsy revealed severe hardening of the arteries and calcification of
other soft tissues. The animals also developed testicular atrophy with complete
sterility, severe calcification of most large blood vessels, anemia, decrease
in hearing resulting in complete deafness, high blood pressure, and development
of calcium deposits around the bone openings in the spine that provide for the
exit of nerves. Sciatica and other nerve compression syndromes result from
calcification.
No one has offered well-documented, experimental proof of any other cause for
the extensive calcific disease we see today. Until
science conducts tests on humans drinking raw versus pasteurized milks, we are
wise to assume it is probable that the consumption of pasteurized milk causes
the same disease-conditions in humans. The Wulzen
experiments were repeated and conclusive.
Professor Hugo Kruger of
Francis M. Pottenger, Jr., M.D. wrote in his
abstract, “Milk, an animal product, is the essential food of all infant
mammals.” Mammals are so classified in the scale of living things because of
the common characteristic of the female nursing her young. The infant mammal is
accordingly carnivorous in his natural habits irrespective of whether the adult
of the species is herbivorous or carnivorous. “If the adults on a carnivorous
diet show conditions of deficiency on cooked meat, is it not reasonable to
suppose that growing infants on entirely cooked carnivorous diets will do
likewise?” Many experimenters, such as Catel, Dutcher, Wilson, and others have shown deficiencies in
animals fed pasteurized milk diets.
The Harvard Nurses’ Health Study, 1997, which followed more than 75,000 women
for 12 years, showed no protective effect from increased processed-milk
consumption on fracture risk..41 In fact, increased
intake of calcium from pasteurized dairy products was associated with a higher
fracture risk. An Australian study showed the same results..42
Additionally, other studies have found no protective effect from pasteurized dairy
calcium on bone..43
Krauss, W. E., Erb, J.H., and Washburn, R.G. wrote in
their abstract, “Kramer, Latzke and Shaw (Kramer,
Martha M., Latzke, F., and Shaw, M.M., A Comparison
of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus
for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928)
obtained less favorable calcium balances in adults with pasteurized milk than
with ‘fresh milk’ and made the further observation that milk from cows kept in
the barn for five months gave less favorable calcium balances than did ‘fresh
milk’.”.44
“According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl.
Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts,
4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to
mature rats, early death or diminished vitality resulted in the offspring.”
..45
Mattick and Golding,
“Relative Value of Raw and Heated Milk in Nutrition”, in The Lancet
(220:662-667) reported some preliminary experiments which indicated that
pasteurization destroys some of the dietetic value of milk, including partial
destruction of Vit. B1. These same workers found the
raw milk to be considerably superior to sterilized milk in nutritive value.
..46 “Pasteurization was also found to negatively affect the hematogenic and growthpromoting
properties of the special milk (raw milk from specially fed cows, whose milk
did not produce nutritional anemia–whereas commercially pasteurized milk did)…” ..47 When pasteurized whole milk was fed to Guinea pigs,
deficiency symptoms began to
appear, wrist stiffness was first. When fed skimmed milk, deficiencies
intensified characterized by great emaciation and weakness before death. “At
autopsy the muscles were found to be extremely atrophied, and closely packed,
fine lines of calcification ran parallel to the fibers…calcification occurred
in other parts of the body…The feeding of raw cream cured the wrist stiffness..”
Milk Pasteurization destroys about 38% of the B complex (Dutcher
and associates…)..49 “Using standard methods for
determining vitamins A, B, G and D, it was found that pasteurization destroyed
at least 25% of the vitamin B in the original raw milk.” ..50
“On the 7.5 cc. level, two rats on raw milk developed mild polyneuritis toward
the end of the trial; whereas three rats on pasteurized milk developed
polyneuritis early, which became severe as the trial drew to a close. On the
10.0 cc. level, none of the rats on raw milk developed polyneuritis, but three
on pasteurized milk were severely afflicted.” ..51
Dr. R. M. Overstreet wrote, “The vitamin C of cow’s milk is largely destroyed
by pasteurization…”..52 proved to destroy 20-50% of
Vitamin C..44 Woessner,
Warren W.,
“It was found that commercial raw milks contained a [Vitamin C] potency which
was only slightly less than fresh raw milks and that pasteurized milks on the
average contained only one-half the latter potency. Mineral modification and
homogenization apparently have a destructive effect [on Vitamin C].” ..53
In Washington, DC in 1911, an 18-months research program was adopted to study
the short term effects of raw versus pasteurized milk on human growth in
hundreds of babies. The milk station study revealed that babies who drank
pasteurized milk gained a fraction more weight than those who drank raw.
Similar short-term studies were implemented in Lanarkshire
and about 25 American cities. The results were the same. However, Dr. Francis Pottenger, MD made a 10-years study of 900 cats who were
fed raw and pasteurized milks that showed little differences in the first
generation but all succeeding generations of pasteurized-milk fed cats
developed diseases whereas the raw-milk fed had no diseases for the all
generations over 10 years..54 In 1936, the Lancet published a study of baby
rats. They intended to compare health of groups of the fourth generation who
ate raw, pasteurized or sterilized milks. However, the litters from rats feed
sterilized milk were unable to produce offspring after the first generation.
The females from litters that ate pasteurized milk could not lactate by the
third generation so the fourth generation died of malnutrition and starvation.
All of the rats fed raw milk were healthy for
all generations.
More research implicates pasteurized milk as a factor in cancer..55 multiple sclerosis,..56 female
sterility,..57 and Type 1 diabetes in children..58,59,60,61
HEALTH BENEFITS AND RISKS FROM DRINKING NATURAL MILK
a. BACTERIAL, VIRAL & PARASITICAL RESISTANCE AND NUTRITIVE VALUES FROM
DRINKING RAW MILK
A letter from the Pennsylvania Bureau of Foods and Chemistry left no doubt
about their confidence in raw milk, “I can think of no incident in Pennsylvania
in the past twenty years in which raw milk was determined to have been the
cause of human illness.” ..62
From 1958-1999, there had not been one outbreak caused by raw milk in
Raw milk contains: Phosphatase that is essential for
the absorption of calcium; enzyme lipase aids in the digestion of fats,
lactobacillus bacteriocins (nisin
and others which kill listeria), lactoperoxidase,
lactoferrin, xanthine oxidase, and lysozyme. Raw milk
contains the proteins lysine and tyrosine that are altered by pasteurization.
Also, raw milk contains fatsoluble vitamins A, D, E
and F that pasteurization alters by up to 66%; and water-soluble vitamins C, H
and K that pasteurization alters 38-80%.
In 2004, University California Davis, Agricultural Department experimented with
spiking raw milk with various pathogens to see if raw milk truly exhibited
antibacterial activity. The experiments proved absolutely, conclusively that
Organic Pastures Dairy’s raw milk inhibited pathogenic bacteria from breeding
in it.
Dold, H., Wizaman, E., and Kleiner, C. wrote in their abstract, “[Raw] Human or cow
milk added to an equal volume of agar did not support the growth or allowed
only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast.64 The
‘inhibins’ in cow’s milk are inactivated by heating
between 60-70 degrees C. for 30 minutes. Attempts have not been made to
identify the natural antiseptics.”
Dr. Alan Howard,
Dr. George Mann, Vanderbilt University School of Medicine, concurs with Dr.
Howard. He found that four quarts of whole milk per day lowered blood
cholesterol level by 25%.
Example Of Protective Qualities Of Raw Milk,
Even When It Is Dirty
In the course of my research, I, Dr. Douglass, visited dozens of dairies. As
you know from cleaning your car, spraying the surface with a hose is
ineffective. The surface must be wiped. The same is true of a cow teat. This
was demonstrated to me quite dramatically at a dairy
producing milk destined to be sold raw. The hose was taken and the teats
sprayed in the usual manner. A white towel from the stack was used to wipe one
of the four teats. Plenty of mud and manure could be seen on the towel. If
those teats aren’t cleaned properly, and they often were not in those other
dairies, that mud and manure went in the milk. They pasteurized it, but how
many people want feces, mud, and urine in their milk even though it is heated
by pasteurization?
Jack Mathis, President of Atlanta’s Mathis Dairy, was invited to inspect the
dairy at the Atlanta City Prison Farm and make suggestions for modernization.
He said, “It looked more like an outhouse than a milking parlor.” Manure on the
cow’s hindquarters was running over the teats, the milking apparatus, and into
the milk. From the milking machine, the milk ran into an open ten-gallon can by
hose. “You couldn’t see the top of the can for the flies,” Mathis said. “It was
like a bee hive with flies walking in and out of the can.”
Mr. Mathis assumed that the milk was for the prison farm pigs, but it wasn’t.
It went directly to a cooler in the prison dining hall, complete with cow and fly manure and fly carcasses. It was simply strained through
the cooler and then drunk by the prisoners. No case of pathogenic contamination
occurred that was caused by the raw milk in 10 years. If raw milk is such a
danger, why didn’t any one get sick?
Consider that disease-free tribes ate abundantly and primarily unsalted raw
meat, unsalted raw fats, and/or unsalted raw dairy products. They did not wash
their hands or food prior to preparing and eating. Every form of natural
bacteria, including salmonella, E.coli, listeria and campylobacter, were eaten with their food,
abundantly and constantly. Why didn’t they get sick, diseased and die? Why were
they vibrant, healthy and disease-free?
In 1976, after exposure to Eskimos’ practices of eating “high” raw meats
(aged-decayed and resplendent with bacteria, including pathogens) to improve
their health, I, Dr. Vonderplanitz, began
experimenting with contaminated raw milk. That, too, seemed to improve my
health problems a little quicker. I drank milk contaminated with bovine urine
and feces milked around roaming chickens and pigs for three months. From 1988
to present (2007), I experimented with thousands of healthy and sick volunteers
who drank very “contaminated” raw milk and had no history of milk allergies.
The milk was spiked with bovine and chicken feces and porcine hair. I allowed
the bacteria to grow at 47° F. for 24 days in refrigeration to raise the bacterial
levels to exceed 500,000,000 per ml. Only 10 people of
approximately 25 experienced nausea because of the smell and taste, 2 of
approximately 80 experienced one or two vomits, 4 of approximately 200
experienced brief diarrhea, and 10 of approximately 750 experienced several
days of diarrhea. Those are lower than the normal rates for such symptoms in
the general public on everyday processed-food diets. No one got very sick and
no one died. All of them said that they felt healthier and calmer from drinking
the “contaminated” raw milk. However, all of them complained about the
disgusting taste and odor.
The British journal The Lancet reported, “Resistance to tuberculosis increased
in children fed raw milk instead of pasteurized, to the point that in five years
only one case of pulmonary TB had developed, whereas in the previous five
years, when children were given pasteurized milk, 14 cases of pulmonary TB
developed.” ..65
Raw milk also contains an anti-viral agent. In 1997, British studies
showed that some mysterious substance in the aqueous portion of the raw milk,
below the cream layer, works to reduce viral infections..66
Formula and boiled milk do not contain this virus-interfering agent.
Raw milk as a vermifuge: James A. Tobey,
Doctor of Public Health, Chief of Health Services for the Borden Company, wrote
about the successful use of raw milk in the treatment and prevention of worms
in humans..67 We know that worms flourish on starch
but have a tough time surviving on protein. Hegner
proved experimentally that a diet consisting largely of the raw protein casein,
the principle protein of milk, will often lead to a total elimination of worms..68
Phosphatase is essential for the absorption of
calcium and is plentifully present in raw milk but completely destroyed by
pasteurization. Phosphatase is an essential agent to
the proper development of a strong skeletal structure.
b.. MEDICAL MILK THERAPY – PREVENTION AND REVERSAL OF DISEASE FROM
DRINKING RAW MILK
One of the most remarkable and important discoveries in medicine, the
incredible healing power of fresh raw milk, goes unnoticed by the medical
profession. No one knows who first used raw milk as a therapeutic agent. The
bible extols milk and honey as the food for man. Cleopatra used raw milk to
enrich and whiten her skin. Hippocrates, the father of medicine, Galen, Pliny, Varro, Marcellus Empiricus, Baccius, and Anthimus prescribed
raw milk for diseases..69 We might feel inclined to
dismiss them as thoughtless quacks but those men were entrusted physicians, caring
for the lives of emperors and other royalty. If something worked to improve
health, they embraced it as many people do today in
Raw milk was prized as medicine throughout the Middle
Ages. During the Renaissance, raw milk therapy was so effective that papers and
books about it were widely in print. In 1595, De Facili
Medicina per Seri et Lactis
Usum, Giovanni Costeo’s
book on milk cures was published; in 1681, Tractatus Medicus de Cura Lactis in Anthritide, by Johann Greisel’s book was published; in 1732, William Stephens
wrote a book about Dolaeus’ phenomenal cures with raw
milk diet; in 1754, Frederick Hoffman wrote a treatise on the treatment of
“gout, scurvy, and nervous disorders” utilizing raw milk; in 1785, Samuel
Ferris delivered a prize-winning oration entitled “A Dissertation on Milk”
about curing various disease with raw milk. In the 18th and 19th centuries, raw
milk was recognized around the world for its curative effects: Philippe Petit-Radel in France, C. Vivante in Italy,
Dr. Philip Karell read his paper “Milk Cure” to the
Medical Society of St. Petersburg, and Dr. Inozemtseff
in Moscow treated thousands of patients with raw milk…71
In England, John Tatum Banks wrote “On the curative virtues of raw milk” for
Edinburgh Medical Journal; Dr. George Balfour lectured on the cure of diabetes
at Edinburgh Royal Infirmary, Professor of Clinical Medicine and Senior
Physician to King’s College Hospital wrote an article for England’s most
respected medical journal the Lancet, stating that, “You have seen some cases
of chronic diarrhea and dysentery rapidly and completely cured by this [raw
milk] diet, without the aid of medicines,”..72 giving
detailed descriptions of patients who recovered from Bright’s
(glomerulonephritis), other bladder ailments,
cystitis, and typhoid when other remedies failed. Dr. Donkin wrote for the Lancet about his success with raw milk
to cure Bright’s.
In America in 1884, we had Dr. James Tyson of Philadelphia who reported to and
was published in the Journal of American Medical Association on medical uses of
raw milk with diabetes, gastrointestinal disorders, kidney stones, obesity and
ulcers; In 1915, physician Dr. Charles Porter’s book “Milk Diet as a Remedy for
Chronic Disease” was sold through 12 editions, and stated that the only
requirement was that the milk be raw and unaltered in any way since leaving the
cow; in 1923, Bernarr Macfadden’s,
The Miracle of Milk: How to Use the Milk Diet Scientifically at Home remained
in print for 20 years; Dr. John Harvey Kellogg successfully treated John D.
Rockefeller for his chronic digestive problems exclusively with a raw-milk
diet…73 Kellogg stated that only raw milk should be taken for therapy. Almost
every type of disease recognized or not was cured by consuming massive amounts
of raw milk.
William Osler, the most respected physician of the
early 20th Century, said, “A rigid [raw] milk diet may be tried … this plan in
conjunction with rest is most efficacious.” And then he quoted Cheynes, “Milk and sweet sound blood differ in nothing but
color: Milk is blood.” Dr. J.E. Crewe, from the Mayo Foundation,
recommended as an article of diet, it is seldom used by regular physicians
exclusively as an agent in the treatment of disease. For fifteen years I have
employed the so-called [raw] milk treatment in various diseases … the results
obtained in various types of illnesses have been so uniformly excellent that
one’s conception of disease and its alleviation is necessarily modified.”.. 74
His report was met with apathy and indifference, saying, “The method itself is
so simple that it does not greatly interest medical men..75
The fact that many diseases are treated and successful results [ignored], leads
almost to disrespect.”
i. INFANT SAFETY AND HEALTH
BENEFITS FROM FEEDING NATURAL MILK
Physicians in charge of five of the largest city hospitals “frankly admitted”
that greater health occurred in babies who drank pure raw milk over pasteurized
milk, that it would be “vastly better” to have raw milk than milk which had
been cleansed and disinfected (pasteurized)..76 Johns Hopkins University and
the University of Maryland found that raw cow’s milk contains 2˝ times more of
the enzyme-like factor lgG, that inhibits rotavirus that
causes diarrhea in infants, than in pasteurized milk.
Dr. George Goler of the Rochester Department of
Health switched from pasteurized milk to raw milk for the city. Other public
health officials were stunned and predicted calamity for the infant mortality
rate. However, the infant death-rate dropped considerably for the next 3 years
although the population of
The sister in charge of
John Fowler, M.D.,
Child Allergy Case study
Destin Callahan was one of Dr. Douglass’ patients who started badly in life.
Destin was not breast fed. Asthma developed by six months of age. His mother
couldn’t recall any time during his nine years that he hadn’t wheezed. He was
in and out of hospitals with asthma attacks, sometimes nearly fatal, at least
six times yearly. He took antibiotics and cortisone almost continuously after
the age of six months. Although Destin was nine years old, he was physically
the size of a six year old. He was intelligent, but thin and delicate. Destin’s
mother and father sought Dr. Douglass’ help at the
serum which contained the various factors to which Destin was allergic by skin
test. This serum was then injected into a pregnant cow. After the calf was
born, the raw colostrum was taken from the mother and
given daily to Destin. After six weeks of this raw milk treatment, Destin began
to improve. For the first time in his life he stopped wheezing. His parents
were astounded and hesitant to believe the difference they witnessed. On
Christmas Eve, Destin became overly excited and suffered a severe asthmatic
attack. Marcy and Les Callahan had the courage to eschew customary medications
and gave Destin raw milk colostrum every hour. By
Christmas morning, Destin was completely free of symptoms. Destin grew rapidly
after the raw milk and colostrum treatment began.
Raw milk contains bioactive vitamins. Through the process of chromatography, we
now recognize that synthetic vitamins are not the same as natural vitamins, yet
marketers of pasteurized milk continue to advertise the supplemental vitamin
content of their pasteurized milk as an equivalent replacement of the nutrient
value of natural milk. Natural Vitamin C, for instance, is 33% higher in fresh
natural milk than in pasteurized milk. Some professionals conclude that both
milks are inadequate in Vitamin C, and neither raw nor pasteurized milks should
be relied upon as a Vitamin C source. However the fact that many babies fed
pasteurized milk develop a scurvy-like syndrome which raw milk-fed babies do
not suffer proved those professionals’ conclusion wrong. The research of Friederger also testified that pasteurized milk with
vitamins added produced the same deficiencies as those caused by plane
pasteurized milk..79
Francis Pottenger, M.D. proved there is disease
similar to Vitamin C deficiency (scurvy) that can be cured without Vitamin C.
He proved that raw milk contains an endocrine nutrient that reverses scurvy.
Pasteurized milk does not have it. He proved that raw milk reversed and
prevented scurvy. Stefansson, an Anthropologist
working for the
French physiologist, Rene Dubos said, “From
the point of view of scientific philosophy, the largest achievement of modern
biochemistry has been the demonstration of the fundamental unity of the
chemical processes associated with life.” In other words, if it happens in
guinea pigs, rats and cats, it probably happens in humans. A Dutch chemist,
Willem J. Van Wagtendork at Oregon State College,
confirmed the Wulzen findings that pasteurized dairy
creates calcification and stiffness.. He found that
guinea pigs with calcification of the tissues could be relieved with raw cream
but not so with pasteurized cream. The active factor is transmuted and rendered
ineffective by pasteurization.
ii. RAW MILK SAFETY AND HEALTH BENEFITS IN GENERAL—INCLUDING TB
The Bahimas, Nuers of the
Upper Nile, the Todas, Kazaks, and Hottentots of
Africa each drink six pints of natural milk daily and they all live
healthfully. Dr. Crewe’s use of raw milk therapy in advanced cases of pulmonary
tuberculosis often resulted in rapid improvement for the patient. This was
ironic since raw milk was blamed, incorrectly, for a great deal of the
tuberculosis seen in that decade. (Hippocrates told
doctors hundreds of years ago that raw milk greatly alleviates tuberculosis.)
Cardiac and kidney cases showed remarkable improvement. One patient with
advanced heart and kidney disease lost thirty pounds of fluid in six days on
raw milk. Dr. Crewe, treating high blood pressure with raw milk, reported that
he had “never seen such rapid and lasting results by any other method.”
Patients with heart failure were taken off medications, including digitalis (Lanoxin),
and “responded splendidly.”
Perhaps the most startling raw-milk treatment that goes counter to present-day
thinking was for obesity. Dr. Crewe: “One patient reduced from 325 pounds to
284 pounds in two weeks on four quarts of milk a day, while her blood pressure
was reduced from 220 to 170..”
Raw milk is by far the most convenient and acceptable form of raw animal
protein supplying the enzymes, antibodies, and nutrients needed for recovery
from disease. Dr. Crewe reported on his work again in 1930. He quoted a
colleague, who also treated with raw milk, “This was the worst case of
psoriasis I have ever seen. This boy was literally covered from head to foot
with scales. We put the boy on a [natural] milk diet and in less than a month
he had skin like a baby’s.”
Natural milk treatment for diabetes caused most patients’ sugar levels to
normalize in 4-10 weeks without any diabetic symptoms. This was astounding
because the milk sugar in five quarts of milk, the amount he used daily for
diabetes, was 1/2 pound. And finally
disappointed because no one can tell them what the trouble is. They do not
respond well to medical treatment…Every physician knows this class of patient
because they are unhappy and unsatisfactory to treat.” He reported that they
“respond admirably” to raw-milk therapy, but he added, “The chief fault of the
treatment is that it is too simple . . . it does not appeal to the modern
medical men.”
Dr. Crewe: “…the treatment of various diseases over a period of eighteen years
with a practically exclusive [natural] milk diet has convinced me personally
that the most important single factor in the cause of disease and in the
resistance to disease is food…” Dr. L. J. Harris wrote, “Dr. Evelyn Sprawson of the London Hospital has recently stated that in
certain institutions children brought up on raw milk (as opposed to pasteurized
milk) had perfect teeth and no decay.”..82
The Lancet published that in children, teeth are less likely to decay on a diet
supplemented with raw milk than with pasteurized milk..83
“The dividing line between a food and a medicine sometimes becomes almost
invisible. In many diseases nothing heals the body and restores strength like
[raw] milk…” Dr. J.F. Lyman, Prof. of Agricultural Chemistry,
Referring to his successes with natural milk, he said, “…milk not only may, but
should be used in the management of any type or variety of gastrointestinal
disorder.”..86
Samuel Zuerling, M.D., ear, nose, and throat
specialist, Assistant Surgeon, Brooklyn Eye and Ear Hospital, reported an
unusual case treated with raw milk.87 “Not long ago a gentleman came to me for
relief of a severe burning sensation in the nose…he was panicky. He had sought
relief and obtained no results…the patient readily acceded to a milk…diet and in a few days had complete relief.”
Pelvic Inflammatory Disease in women is an abscess involving the fallopian tube
and ovary. Barbara Seaman reported a case that conventional antibiotic therapy
had not helped. The woman went to an Indian country doctor who treated her with
raw milk straight from his cow. In six weeks she was free of disease..88
Fermented raw milk has been shown to retard tumor growth and decrease the
activity of alkylating agents associated with stomach
cancer..89
iii. IMMUNE NATURAL MILK THERAPY BENEFITS
Eighty years of research with successful Immune Raw Milk Therapy, from Ehrlich
to Peterson, has been ignored by members of the American Medical Association.
The Lancet reported on immune milk therapy by showing conclusively through a
scholarly review of the literature and research that:
1) Antibodies against disease are absorbed from the gastrointestinal tract into
blood.
2) Rheumatoid arthritis and hay fever respond to immune raw milk therapy.
3) The udder acts as an antibody-forming organ independent of the cow’s
blood-immune system. The appropriate bacteria, fungus, or virus need only be
infused directly into the teat canal for antibody production in the colostrum milk.
Doctors Peterson and Campbell of the
Dr. Donald H. Hastings, a Bismarck, North Dakota veterinarian, from University
of Minnesota, aware of Peterson and Campbell’s work, produced immune raw milk
from measles inoculated cows and fed the raw milk to multiple sclerosis
sufferers.
NATURAL MILK AS A PRESERVATIVE
A remarkable quality of natural milk that housewives
of pioneer days used was its ability to preserve meat. Housewives immersed
chops, steaks and roasts in large crocks of raw buttermilk that assured fresh
meat for the family year round..93 The Arabs have
preserved meat with raw camel milk for thousands of years. The Icelanders of
200 years ago preserved their sheep’s heads in sour raw milk.
In 1908, an American doctor decided to try it himself. He immersed a beefsteak
in raw buttermilk. Thirteen years later it remained in a state of perfect
preservation, “showing not the slightest taint or decay.” The doctor
emphasized, “It should be mentioned right here, however, that these remarks are
true only of clean cow’s milk as it flows from the original fount, and do not
hold for milk which has been boiled or pasteurized…processes which…deprive the
milk of its most unique and valuable properties.”..94
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62 Private communication, August 9, 1979.
63 Raw Certified Milk and Foodborne
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64 Z. Hyt. Inf., “Antiseptic
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65 The Lancet, p. 1142, May 8, 1937
66 Matthews, et al, The Lancet, December 25,1976, pp.
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67 Ibid., April, 1935.
68 Science, 75:225, February 20, 1932; JAMA, April 9, 1932;
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69 Anthimus, On the Observance of Foods, tr and ed. Mark Grant (Totnes: Prospect, 1996), 117.
70 John Harvey Kellogg, Autointoxication; or, Intestinal
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73 Kellogg, p. viii.
74 Certified Milk Magazine, January 1929.
75 Ibid.
76 John Spargo, The Common Sense of the Milk Question
(New York: MacMillan, 1908) p. 85-6.
77 Spargo, 216.
78 Annual Convention, Certified Milk Producers Association,
1938.
79 Certified Milk Magazine, October 1927 as reported by Victor E. Levine, Prof.
of Biological Chemistry &
Nutrition, Creighton University School of Medicine.
80 Harper’s Magazine, November/December, 1925 & January 1936, from the Stefansson Collection,
81 Proc. Nat. Nut. Conf. for
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82 Vitamins in Theory and Practice, p. 224,
83 EFFECTS OF PASTEURIZATION OF MILK ON TOOTH HEALTH, The Lancet, p. 1142, May
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84 B.M. Bernstein, Paper presented to the AAMMC Conference, Atlantic City, NJ,
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85 Loc. cit.
86 Loc. cit.
87 Certified Milk Magazine, September 1936.
88 Seaman, B., Women and the Crisis in Sex Hormones, Bantam Books, 1979, pp.
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89 Raw Certified Milk and Foodborne
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90 The Milk Dealer, June 1960.
91 Ibid..
92 DVM, February 1981.
93 American Association of Medical Milk Commissions,
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94 Ibid.