Raw Milk versus Pasteurized—Which Is Safer?

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The United States lags far behind many other nations when it comes to food safety and nutritional recommendations, and this is perhaps particularly true when it comes to raw milk.

The fact is, large dairy farmers operating under the factory farm model simply cannot produce raw milk safe for human consumption.

 

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They’re too large, and therefore end up being hotbeds for pathogenic contamination. They also cannot provide enough open pasture for tens of thousands of cows to continually graze on.

Cleanliness and pasture are critical parameters for producing healthy milk fit for raw consumption. So really, the war on raw milk boils down to control—controlling the competition, which is selling a superior product. It’s NOT an issue of safety at all.

In fact, several studies have demonstrated the superior safety of raw milk compared to pasteurized, yet the vilification of raw milk continues unabated—science and statistics be damned…

Europeans Can Buy Raw Milk from Vending Machines

In sharp contrast to the US, some European nations sell raw milk in vending machines! And contrary to popular (American) belief, the bodies are NOT piling up as a result. As reported by Modern Farmer:1

“Europe’s embrace of raw milk vending machines isn’t new. Such daring dispensers of unpasteurized dairy can be found in France, Croatia, Switzerland, Austria, the Netherlands and, as one map2 shows, all over the place in Italy.”

The safety measures are remarkably simple. If the temperature of the milk rises above the regulated level, the machine will stop dispensing milk, and the farmer is notified via text message. The milk spout is sterilized by a UV light between each purchase.

In the US, several states have outright banned the sale of raw milk for fear of contaminated milk despite the fact that, statistically, such fears are completely and udderly unfounded (pun intended).

Research by Dr. Ted Beals, MD,3 featured in the summer 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation, shows that you are actually about 35,000 times more likely to get sick from other foods than you are from raw milk!

Pasteurized Dairy and Processed Foods Top the List of ‘Most Dangerous’

The vast majority of foodborne illnesses in the US are linked to factory farmed and highly processed foods, not raw foods. For example, late last year, Chobani Greek yogurt was recalled following reports of gastrointestinal illness.4 The yogurt, which is pasteurized and not raw, was found to be contaminated with a fungus called Murcor circinelloides.

In 2011, Cargill recalled a whopping 36 million pounds of ground turkey.5 An antibiotic-resistant strain of Salmonella in the meat ended up causing 107 illnesses and one death.

An investigation revealed that this strain of Salmonella had been found four times over the course of one year, yet the US Department of Agriculture (USDA), took no action against the producer. And, from the time the first illness was reported and the recall took effect, five months passed, allowing over a hundred more people to become ill from the contaminated meat.

A major part of the problem is that, despite being in charge of food safety oversight of meat and poultry, the USDA does not have the authority to take action against a meat or poultry producer—even if the permissible limits of pathogenic contamination are repeatedly exceeded.

Clearly, this does not bode well for food safety. As explained in a previous Food Safety News article discussing this case:6

“For example, take ground turkey. When USDA tests for Salmonella, they take individual 1-pound samples on 52 consecutive days of production. Sometimes it takes a year to complete a set — and the establishment gets a heads up that a sample is going to be taken!

In addition, if 26 or fewer are positive, the sample set passes. If more than 26 are positive, the sample set fails.

Basically, these are like open book exams — not pop quizzes — where a 50 percent is still passing! And even when a sample set fails, USDA does another set of testing. And they keep doing testing until a set passes.”

What this means is that if 50 percent of the samples are contaminated with disease-causing bacteria, it’s deemed “safe.” But if it hits 51 percent, it’s tagged as “unsafe.” And testing simply continues until illness is reported. What sense does this make?

Yet anytime the lack of food safety is discussed, the focus is suddenly turned to raw milk! It’s almost as though US agencies are using raw milk as a scapegoat to keep you from looking at the real problem, which is that factory farms produce inherently unsafe foods. It’s like a propaganda machine sleight of hand maneuver…

CDC Stance on Raw Milk—As Biased as It Gets

Mark McAfee, CEO of Organic Pastures Dairy and an internationally recognized expert in raw milk production and safety, has on numerous occasions tried to set the record straight with US authorities, to no avail. In a 2012 letter to the Centers for Disease Control and Prevention (CDC), he writes:7

“As a grade A producer of retailed-approved raw milk in California, I find your raw milk page filled with highly erroneous and very misleading information… In California, we have legal retail-approved raw milk in 400 stores consumed by 75,000 consumers each week. This retail legal raw milk is tested and state inspected and far exceeds pasteurized milk product standards without any heat or processing.

It is clean raw milk from a single source dairy. There have been no deaths from raw milk in California in 37 years. Two years ago, I submitted a FOIA request to the CDC to request data on the two deaths that the CDC database claims were from raw milk. The data I received back from the CDC showed that in fact there had been no death from raw milk at all.

The two deaths had been from illegal Mexican bath tub cheese and not raw milk from any place in America. Why does the CDC persist in publishing this erroneous information? …The last people to die from milk died from pasteurized milk at Whittier farms in 2007, not from raw milk.”

While both the US Food and Drug Administration (FDA) and the CDC warn that raw milk can carry disease-causing bacteria, they completely overlook the fact that these bacteria are the result of industrial farming practices that lead to diseased animals, which may then in turn produce contaminated milk.

They make no distinction whatsoever between disease-riddled factory farmed milk and the milk from clean, healthy, grass-fed cows. This is indeed a key issue, as raw milk from a confined animal feeding operation (CAFO) IS dangerous and must be pasteurized in order to be fit to drink, whereas raw milk from cows raised on pasture IS NOT dangerous and DOES NOT need pasteurization. The source of the milk makes all the difference when it comes to raw milk.

What the CDC Doesn’t Tell You About Raw Milk Is Worth Knowing…

The CDC also fails to inform visitors in its website that legal raw milk producers oftentimes adhere to stricter safety standards than CAFOs do. California, specifically, has its own special set of standards for raw milk for human consumption, in which farmers must meet or exceed pasteurized milk standards, without pasteurizing.

Instead of giving you the facts, the CDC lists raw milk as one of the riskiest foods in America, without any real proof to back up such a proclamation. The American Academy of Pediatrics (AAP) has even called for a complete ban on raw milk because it is so “dangerous.” But on what do they base their assumptions? On the CDC’s unproven opinion? If safety was truly the issue, then pasteurized dairy would be banned, as that’s what’s causing the most disease.

So you’ve got to ask yourself, is this really about our personal safety or the safety of the milk industry? Eating directly from the farm is prohibited by industry so they can control our food supply. They make it very difficult for farmers to sell directly to us, whether dairy products or meat products. They claim this is done for our safety, but it’s really just a plot to control our food system.

“The FDA does not mention raw milk on their top 10 most risky foods in America list,” McAfee notes. “Pasteurized ice cream and pasteurized cheeses make the top 10 risky foods list… According to the Cornell study performed on CDC data, there were 1,100 illnesses caused by raw milk between 1973 and 2009. There were 422,000 illnesses caused by pasteurized milk. No deaths from raw milk and at least 50 deaths from pasteurized milk or pasteurized cheese—the CDC left out the 29 or more people that died from the pasteurized Jalisco cheese listeria incident in 1985.”

Raw Milk Has Many Health Benefits

The CDC, as McAfee notes, is absolutely riddled with bias. While most of it is obvious, some of the bias is hidden by the way the CDC counts its statistics. For example, it counts outbreaks rather than the number of people affected by the outbreak. In one outbreak caused by pasteurized milk, 200,000 people fell ill! Yet it’s only counted as one incident. Its website also makes no mention whatsoever to studies showing how raw organic milk differs, nutritionally, from CAFO milk, and how it improves health. For example, raw milk is:

Loaded with healthy bacteria that are good for your gastrointestinal tract High in omega-3 and low omega-6, which is the beneficial ratio between these two essential fats
Full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk much harder to digest Loaded with vitamins (A, B, C, D, E, and K) in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live Lactobacilli
Rich in conjugated linoleic acid (CLA), which fights cancer and boosts metabolism Rich in healthy unoxidized cholesterol
Rich in beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible It also contains phosphatase, an enzyme that aids and assists in the absorption of calcium in your bones, and lipase enzyme, which helps to hydrolyze and absorb fats
Pasteurizing milk, on the other hand, destroys enzymes, diminishes vitamins, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and actually promotes pathogens.

Max Kane’s Self-Healing Is a Testament to the Power of Raw Dairy

In the video above, I interview Max Kane, a local raw dairy farmer from whom our office purchases a variety of raw dairy products from. Max was diagnosed with Crohn’s disease at the age of 10. Through years of study, he eventually healed himself through nutrition and lifestyle changes. He now consumes only 100 percent raw, 100 percent organic, and 100 percent pasture-raised dairy products. Raw dairy makes up about 50 percent of his diet.

“The cream is perhaps the most important part of the milk because the cream is where all the energy is that’s needed to digest the milk protein casein,” he explains. “That’s why it’s important to consume full-fat dairy products instead of non-fat or skim dairy products. The cream is also responsible for regulating the sugar absorption into your blood. It decreases the likelihood of insulin spikes. The cream naturally floats to the top of the milk, and it can be skimmed right off the top. Traditionally, people would use the cream line as a visual aid to help them assess the quality of the milk…

Homogenization [is] an industry process that fractionates the cream molecule, the fat molecule, into small little pieces. This was done for the purpose of making the cream line non-detectable to the human eye… That’s how they standardized the milk, by taking away the viewable quality assessment from the consumer, and ultimately left the consumer with no real visual way to assess the quality and the value of the milk.”

The quality of grass-fed milk, butter, and yogurt can easily be ascertained by its color. The carotenoids in the plants cows eat on pasture gives grass-fed products a more yellow-orange cast. When cows are raised on dried grass or hay, opposed to fresh-growing grass, you end up with a whiter product, which is an indication of reduced carotenoid and antioxidant content. Raw milk yogurt is also very thick and creamy, compared to pasteurized commercial varieties. The same goes for pastured eggs, which can be ascertained by their deep orange yolk. CAFO chickens, which never go outdoors, and are fed grains rather than bugs and insects, produce eggs with pale yellow yolks.

ABOUT Max Kane – Max Kane was diagnosed with Crohn’s disease at the age of 10, and through years of study, healed himself through nutrition and lifestyle changes. 100% of his dairy products and over 50% of his other foods are purchased directly from farms. When it comes to dairy, he only consumes 100% raw, 100% organic, 100% grass-fed. Dairy makes up about 50% of his diet. After realizing the healing power of fresh farm foods, Kane teamed up with Amagisoft to create FarmMatch.com.

ABOUT FarmMatch — It’s free to create an account, but no account is required to use the system.

FarmMatch is built over the Google mapping system and makes local food searchable worldwide, making it easy to find a local farmer. Not only are specific farm products searchable, but products are searchable by quality standards as well… 100% grass-fed, non-GMO, etc. You can connect with farmers and buy online as well. The order management system is consumer funded. Buyers pay a $2.95 fee when placing an order or can opt into a $3.95/month plan that allows unlimited ordering with no $2.95 fees. Through these small affordable consumer fees, FarmMatch delivers a state-of-the-art software suit to every small scale farmer at no charge to the farmer. The FarmMatch business model not only helps individual small farmers, but it also lifts the entire local food movement as a whole.

Join the Fight for Food Freedom

The fight over raw milk stands as a symbol of the much larger fight for food freedom. Who gets to decide what you eat? You? Or the FDA? If the FDA and other government agencies are allowed to impose their view of “safe food” on consumers, raw milk won’t be the only thing lost—all food will be pasteurized, irradiated, and genetically engineered. The effort to reclaim our right to buy and consume raw milk is leading the way for everyone who wants to be able to obtain the food of their choice from the source of their choice. So please, get involved! I urge you to get involved with the following action plan to protect your right to choose your own foods:

Get informed: Visit www.farmtoconsumer.org or click here to sign up for action alerts. To review the raw milk laws in your state, see the Farm-to-Consumer.org’s Raw Milk Nation page.
Join the fight for your rights: The Farm-to-Consumer Legal Defense Fund (FTCLDF) is the only organization of its kind. This 501(c)(4) nonprofit organization provides a legal defense for farmers who are being pursued by the government for distributing foods directly to consumers. Your donations, although not tax deductible, will be used to support the litigation, legislative, and lobbying efforts of the FTCLDF.
Support your local farmers: Getting your raw milk from a local organic farm or co-op is one of the best ways to ensure you’re getting high-quality milk. You can locate a raw milk source near you at the Campaign for Real Milk Website. California residents can find raw milk retailers by using the store locator available at www.OrganicPastures.com.

Read more

http://articles.mercola.com/sites/articles/archive/2014/07/22/raw-vs-pasteurized-milk.aspx?x_cid=20160130_didyouknow_raw-vs-pasteurized-milk_facebookdoc

The world’s first robot-run farm will harvest 30,000 heads of lettuce daily

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The Japanese lettuce production company Spread believes the farmers of the future will be robots.

So much so that Spread is creating the world’s first farm manned entirely by robots. Instead of relying on human farmers, the indoor Vegetable Factory will employ robots that can harvest 30,000 heads of lettuce every day.

Don’t expect a bunch of humanoid robots to roam the halls, however; the robots look more like conveyor belts with arms. They’ll plant seeds, water plants, and trim lettuce heads after harvest in the Kyoto, Japan farm.

“The use of machines and technology has been improving agriculture in this way throughout human history,” J.J. Price, a spokesperson at Spread, tells Tech Insider. “With the introduction of plant factories and their controlled environment, we are now able to provide the ideal environment for the crops.”

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A worker at the Kameoka Plant. Not a robot.

The Vegetable Factory follows the growing agricultural trend of vertical farming, where farmers grow crops indoors without natural sunlight. Instead, they rely on LED light and grow crops on racks that stack on top of each other.

In addition to increasing production and reducing waste, indoor vertical farming also eliminates runoff from pesticides and herbicides — chemicals used in traditional outdoor farming that can be harmful to the environment.

The new farm, set to open in 2017, will be an upgrade to Spread’s existing indoor farm, the Kameoka Plant. That farm currently produces about 21,000 heads of lettuce per day with help from a small staff of humans. Spread’s new automation technology will not only produce more lettuce, it will also reduce labor costs by 50%, cut energy use by 30%, and recycle 98% of water needed to grow the crops.

The resulting increase in revenue and resources could cut costs for consumers, Price says.

“Our mission is to help create a sustainable society where future generations will not have to worry about food security and food safety,” Price says. “This means that we will have to make it affordable for everyone and begin to grow staple crops and plant protein to make a real difference.”

 

Spread is also developing sensors to provide data about how specific type of crops grow. These sensors would alert human workers if a crop is not growing correctly, allowing them to adjust techniques as necessary.

Farm robots will certainly eliminate some human jobs, but they could also create new and more interesting jobs for people. Spread’s human farmers, for example, will be able to concentrate on developing sustainable farming methods and learning how to produce higher quality vegetables.

The Vegetable Factory will open next year, and eventually, Spread hopes to build similar robot farms around the world.

Palm oil firms in Peru plan to clear 23,000 hectares of primary forest

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Companies in Peru are planning to clear more than 23,000 hectares of primary rainforest in the northern Amazon in order to cultivate oil palm, according to NGOs.

Operations on two plantations called Maniti and Santa Cecilia which would involve clearing more than 9,300 hectares of primary forest could start imminently following a recent government decision.

“We’ve done an extensive analysis of satellite images of the project area and conclude that 84.6% of Maniti and Santa Cecilia is primary forest,” says a media statement from the Association for the Conservation of the Amazon Basin (ACCA), in Peru, and the Amazon Conservation Association (ACA), in the US. “That means deforesting 9,343 hectares – almost 13,000 football pitches – of primary forest!”

The companies involved in Maniti and Santa Cecilia, Islandia Energy and Palmas del Amazonas, are both receiving “technical and financial support” from Palmas del Espino, the leader in Peru’s oil palm industry and part of the country’s powerful Romero Group.

While the area under oil palm cultivation in Peru is much less than neighbouring Ecuador and Colombia, or other countries such as Indonesia and Malaysia, expansion in recent years has been dramatic. The national and some regional governments have taken steps to promote and incentivise cultivation and almost 1.5 million hectares have been identified as potentially suitable, leading some people to see oil palm as now one of the biggest threats to the Peruvian Amazon.

Peru’s Forestry Law prohibits using forest for “agricultural ends or other activities affecting vegetation cover, sustainable use and conservation of forestry resources”, but a loophole exists allowing for a “change of use” if a particular area in the Amazon is deemed to have “agricultural aptitude” following a study of the soils, water sources and biodiversity which shows that the “sustainability of the ecosystem” will be guaranteed. The outgoing regional government approved the “change of use” for both Maniti and Santa Cecilia on 24 December, just before handing over to a new administration.

However, Jorge Noriega Pereira, from the new regional government’s Regional Program on Forestry Resources and Wildlife Management (PRMRFFS), told the Guardian the approval process is now being “reviewed.”

 

“This has not been done according to due process,” he says, citing the companies’ failure to provide an inventory of the species of trees to be cleared as one example.

ACCA’s Juan Loja told the Guardian it’s “definite for us” that Maniti and Santa Cecilia involve so much primary forest.

“The analyses we’ve done show that,” he says. “It’s very concerning. It will set a precedent that other companies with the same intentions can follow. This is not good for the Amazon.”

Matt Finer, from ACA, says their findings are supported by the companies’ own environmental studies.

“They admit that the planned plantation areas are dominated by primary forest,” says Finer, who led the research. “Companies or the government should only start new oil palm plantations on lands that have long been deforested.”

According to the “environmental impact assessment” (EIA) written for Santa Cecilia by a consultancy contracted by Islandia, 72% of the plantation area is primary forest. For Maniti, the EIA states that primary forest covers 54% of the plantation area.

Two other plantations, Santa Catalina and Tierra Blanca, are also planned by two other companies, Agricola La Carmela and Desarrollo Agroindustriales Sangamayoc, receiving “technical and financial support” from Palmas del Espino. According to Finer, ACCA’s Sidney Novoa and the Instituto de Pesquisas Ecologicas’s Clinton Jenkins, Santa Catalina and Tierra Blanca together would involve clearing 13,900 hectares of primary forest.

Noriega, from the regional government, told the Guardian that the “changes of use” for Santa Catalina and Tierra Blanca have not been approved to date, and that both projects are currently being evaluated by the Ministry of Agriculture.

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“When they are transferred to us in the Regional Program on Forestry Resources and Wildlife Management, we will be meticulous regarding any changes of use they are requesting,” he says. “I can tell you in advance that we are a new administration seeking to relaunch the forestry sector, in the proper and ethical way, and we are on the side of the environment in general. We want it to be respected and to say “No more” to the abuses against the forests and biodiversity.”

All four plantations are scheduled to be in Peru’s vast Loreto region, and the EIAs state the aim is to provide palm oil for Peru’s domestic market. All four EIAs were approved by the Ministry of Agriculture in 2013.

“The Amazon forest provides very important services: clean air, clean water and lots of biodiversity,” says ACCA’s director Daniela Pogliani. “If we want to foster economic development, we believe there are other ways to do it. It doesn’t have to imply cutting down the Amazon. We want a development for the long-term and for the benefit of everyone, not just initiatives that don’t consider long term impacts on the environment and social structure.”

Novoa says he would like “a revision of the projects that have been approved in previous periods and to check that they comply with the law.”

“We would like to see concrete steps in order to stop deforestation and guarantee sustainable land use,” he says.

According to Finer, neither company at Maniti and Santa Cecilia has begun deforesting yet.

“Recent satellite images have been cloudy so we don’t have good eyes on the area, but we did get some recent radar data that indicated clearing hasn’t started,” he says.

ACCA’s Loja describes the decision to establish Maniti and Santa Cecilia as “arbitrary” and “imposed” on local communities, but acknowledges some people are in favour because of opportunities to earn extra income. He says it wouldn’t be the first time primary forest in the Peruvian Amazon is cleared for oil palm, and cited neighbouring regions San Martin and Ucayali as examples.

Palmas del Espino and the Romero Group did not respond to requests for comment.

 

http://www.theguardian.com/environment/andes-to-the-amazon/2015/mar/07/palm-oil-peru-23000-hectares-primary-forest

Cahill vs. Kalma “Future Shock” brand new song out now!

“Future Shock” by Cahill vs. Kalma

New song available now!

Get it at iTunes, Google Play or BandCamp

“Future Shock”
©2015 Dave Cahill / Brian Herman

A.I… Designed…
To trap all of you, inside your hives.

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What if all of this is just a simulation?
Get down on your knees and beg for your salvation…
I, want to be stronger…I want to live longer than anyone’s…ever lived before.

Upgrade… Crusade…
Adjust and modify your DNA.

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Your secrets are numbered in a database…at the NSA.

What if we exist inside a simulation?
Reality is just another math equation.
I, want to be stronger…I want to live longer than anyone’s…ever lived before.

What if all of this is just a simulation?
Get down on your knees and beg for your salvation…
I, want to be stronger…I want to live longer than anyone’s…ever lived before.

Cahill vs. Kalma “Future Shock” out now!

 

Welcome To The JUNGLE, The Largest Refugee Camp In Europe

In this video Luke Rudkowski interviews conflict reporter Tim Pool in Calais France at the Jungle. It is the largest refugee camp in all of Europe with estimates of over 7,000 to 8,000 migrants camping outside in a community that they created. The issues discussed in this video are complex and as highlighted in this video not just black and white. (more…)

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