mZENDE
Elder Lister
The Great Scam: Milk Pasteurization
Veritasnaut
Follow
Mar 4 · 22 min read
“Raw certified milk is unique in that it is the only significant source of a complete food in our diet that is not processed in some form before being eaten.”
You have been scammed out of a nutritional powerhouse. You have been drinking Frankenstein denatured liquid.
You have been consuming dairy that is having a negative affect on your health and well being. In pursuit of profit margins and ensuring “quality” in an industry filled with waste and unsanitary conditions, the dairy industry has been selling you food that is foreign to your body.
Everything you have consumed that is related to dairy has been destroyed of its nutritional content and having a negative impact on your health.
It is rare that you have ever consumed real dairy.
Pasteurization is the process that is designed to kill harmful microorganisms that reside in foods. The process is meant to reduce the number of harmful pathogens and limit the product’s potential to cause disease.
Every dairy (milk, cheese, yogurt, kefir, etc.) goes through the process of pasteurization in order to ensure the destruction of any bacteria and microorganisms that might potentially grow in the milk. This destruction also destroys what makes dairy good for the body.
Origins of Pasteurization
Prior to industrialization, dairy cows were kept in urban areas. The time between milk production and consumption was low, allowing milk to be delivered to houses without it turning sour or acquiring diseases.
Milk after a certain time in room temperature begins to ferment. This fermentation process is normal and safe to consume. This is what is considered sour milk. Sour milk tastes bad, but it is not bad for the human body, it provides many probiotics and benefits that come from fermented milk.
Before widespread urban growth, dairy was consumed in its natural raw form. There was no need to pasteurize it. Cows were kept near the population and transportation allowed the easy flow of goods direct to consumers.
Urban growth caused dairy farms to be pushed farther away from the cities and increased the amount of time between production and consumption. The distance and complex supply systems increased the amount of handling needed to provide raw milk.
The amount of handling and lack of sanitary conditions both in the farms where the cows resided and in the transportation mechanisms to deliver the milk provided the scenario for bacteria and microbes to grow rapidly. Contaminated milk was rampant in the 1800 and 1900s.
Pasteurization in America
Milk was known to be a fertile ground for microbes. Microbes were associated with typhoid, scarlet fever, dipheria, and cholera infant. In 1891, 240 per 1,000 infants died in NYC from cholera infants. Many of these deaths were believed to be due to tainted milk.
The sanitary standards of the cows and farms where milk production occurred were abysmal.
Most milk producers at the time had filthy barns, cows were fed swill left over from whiskey distillation. In 1895 a study found that 1/4 of 165 herds examined in 17 states harbored tuberculosis.
Swill tanks to cow stables
10% of milk examined by Philadelphia’s milk inspector during July and August of 1891 was disposed because it was adulterated by additives or diluted with water.
In the mid 1940s, Herman Hillaboe, Commissioner of the New York State Health Department, reported that cows were milked in a mixture of manure, mud, dust, dirt, and filth. Disease-germs from these unsanitary conditions were as much the total product that people drank as was the milk itself.
On farms, the same pails that were used to collect milk from the cows was used to carry slop to the pigs.
It was estimated in 1905 that 35% of the 24 million dairy cattle had tuberculosis and over 10% has brucellosis.
Having such unsanitary conditions where the cows stayed and were milked created the perfect scenario for bacteria and disease to be found in the milk.
Rather than improve the living standards of the cows, and improve sanitary conditions, the solution was proposed to pasteurize the milk.
There was widespread objection to pasteurization, but the method was recognized by dairy processors as a way of increasing shelf life on milk and destroying milk-borne illnesses that were rampant at the time.
The problem was not the milk, the problem was the treatment of the cows, the handling of the milk, and the lack of sanitary oversight for the industry. Yet pasteurization found strong powerful supporters such as Nathan Straus that were motivated to see it become mandatory.
The pasteurization of raw milk is like any other scaremongering campaign that takes the suffering and sorrow of the masses and distorts it to push a solution that might temporarily solve the problem, but in the long term creates more disruption.
It was much easier to impose boiling raw milk and killing the potentially harmful pathogens and bacteria in the milk than attempt to improve standards and hold dairy companies responsible for their bad practices.
Pasteurization worked in destroying the bad, but also destroying the good.
Abraham Jacobi is credited with bringing pasteurization to the United States. He came from Germany after being kicked out for participating in a rebellion to overthrow the government. HE believed that raw milk was not safe for infants and took up the challenge of convincing the public that heating milk was a necessary precaution.
The Father of American Pediatrics pushed pasteurized milk on the masses
Jacobi is regarded as the Father of American Pediatrics for his work in the medical care of infants, children and adolescents. Interestingly enough he met Karl Marx and Friedrich Engels in England before traveling to the United States, and for much of his life continued corresponding with Karl Marx. This is an important note to understand as Jacobi paved the way for much of the thinking around pasteurized milk and the treatment of children in America.
Jacobi was determined to push pasteurization in America and found a motivated benefactor in Nathan Straus. Nathan Straus became pasteurization’s biggest booster.
Lost child to contaminated milk
Nathan Straus, was a wealthy New York Merchant who co-owned two of the biggest department stores, lost a child from contaminated milk. This loss created a resolve and motivation to improve the problems rampant in the milk industry.
In 1892 he opened a milk laboratory and introduced low cost milk depots for the city’s poor.
Nathan Straus’ First Milk Depot, opened in the summer of 1893
Heat-treated milk was believed to have helped reduce mortality in the late 19th century and early 20th century. Starting in 1897, the death rate among children in New York City dropped from 42% to 22%.
Pasteurization began in 1895 and picked up momentum as it began to become clear that dirty milk was the cause for many deaths and health problems.
The Presbyterian Church Milk Depot at the Morningside Presbyterian Church
Study after study began to come out that raw milk was susceptible to all types of diseases and showed that the need to increase the standards of pasteurization were necessary. The standards were increased to 145 degrees for 30 minutes.
New York Milk Committee
The problem was that pasteurizing the milk removed the responsibility for the milk industry to clean up their act. The cleanliness that was necessary to produce clean milk was ignored and the problems continued to exist. Pasteurization allowed the industry to keep doing what had been the fundamental problem.
New York Milk Committee focused on passing mandatory pasteurization
“Pasteurization plant makes this milk absolutely safe” Absolutely safe?
Pasteurization gave the dairymen many incentives:
- Heated milk wouldn’t sour quickly
- Heat treatment allowed sanitary procedures to not be necessary and make consumers believe the milk was fresh
- Companies were only concerned about shelf life not the nutritional content of pasteurized milk
Pasteurization allowed humans to not die from badly processed and unsanitary milk, but this eradication of “dirty milk” came at a terrible price. It substituted a superior nutritionally strong liquid with a nutritionally absent liquid that attributed to infantile allergy, colitis, heart disease, stroke, sexual impotency, and many other problems that come with digesting Frankenstein food.
Heat treatment of milk was better than continuing down the path that had allowed many infant deaths and health affects to the population, but the technology of sanitation engineering and standards more than 100 years later does not constitute continuing to impose pasteurization, a nutritionally dead liquid, on the masses.
There were many critics to pasteurization movement. They believed the real menace was dirty farms and distribution chains. There needed to be improvements of inspections and safety standards. Many accused the media of grossly exaggerating how often diphtheria and tuberculosis was introduced into household by milk.
Raw milk became the perfect scapegoat for any outbreaks and diseases that were rampant in dirty and unhealthy cities. The media took advantage of the drama to push for pasteurization.
Problem with Pasteurization
Pasteurized milk completely destroys many important microorganisms and bacteria that are naturally found in milk. Heating up milk at high temperatures for long periods of time denatures the milk and turns it into a liquid that has an extended shelf life, but all of its nutritional value is gone.
The denaturing of pasteurized milk contributes to many problems if digested.
It diminishes the nutrient value of milk and vitamin content.
Pasteurization destroys phosphatase, an enzyme that is essential for the absorption of calcium.
The body is unable to absorb the calcium in milk which ends up playing a large role in diseases like osteoporosis. A disease that thins the bones leading to fractures, pain and premature death.
You can see this clearly with older individuals that have been drinking pasteurized milk all their life. They are weak and their bones are weaker. Most can barely walk and are at constant risk of breaking bones. The body has been stripped of its ability to absorb calcium drinking Frankenstein milk.
Around 10 million Americans have osteoporosis and another 44 million have low bone density. Half of all adults age 50 and older are at risk of breaking their bones due in part to the lack of calcium absorption.
Osteoporosis prevalence in adults 65+
This problem has taken years to happen and is a direct result of low calcium rich foods and drinking pasteurized milk which destroys the ability to absorb this calcium.
People are drinking pasteurized thinking it is providing them high levels of calcium to protect them of weak bones, but instead are worsening the problem.
Milk pasteurization is a complete experiment on the population. When you boil milk it destroys many bacteria and enzymes that are vital to the nutritional value and safety of milk. Pasteurization completely denatures the milk and wrecks havoc on the body with unseen consequences on the health of the individual.
Every time you are drinking pasteurized milk and dairy, you are drinking something that is having a negative affect on your body. You are introducing a substance that is completely foreign to the body and with destroyed enzymes that make it difficult for the body to digest.
Lipase and galactose are enzymes destroyed in the pasteurization process. Lipase aids in digestion of fats and galactose aids in milk sugar digestion.
Milk is a high fat liquid, destroying lipase makes it a stress on the body to figure out how to digest these fats. The same is the case with galactose. Your body begins to be given a multitude of milk sugar that it would’ve been able to digest normally with raw milk, but now is unable to digest it properly. This is why people that drink a lot of pasteurized milk get fat and puffy. This is the sugar playing a direct role in the body.
Pasteurized milk has lots of dead bacteria. This dead bacteria when ingested triggers inflammation in the body because the body doesn’t recognize the waste products. The body reacts by destabilizing MAST cells which releases histamines that cause inflammation, mucus production, and bronchial spasm.
This is where an inflammatory disease of the airways of the lungs come about, asthma. 1 in 13 people have asthma, more than 25 million Americans. This has been rapidly increasing since the 1980s.
Veritasnaut
Follow
Mar 4 · 22 min read
“Raw certified milk is unique in that it is the only significant source of a complete food in our diet that is not processed in some form before being eaten.”
You have been scammed out of a nutritional powerhouse. You have been drinking Frankenstein denatured liquid.
You have been consuming dairy that is having a negative affect on your health and well being. In pursuit of profit margins and ensuring “quality” in an industry filled with waste and unsanitary conditions, the dairy industry has been selling you food that is foreign to your body.
Everything you have consumed that is related to dairy has been destroyed of its nutritional content and having a negative impact on your health.
It is rare that you have ever consumed real dairy.
Pasteurization is the process that is designed to kill harmful microorganisms that reside in foods. The process is meant to reduce the number of harmful pathogens and limit the product’s potential to cause disease.
Every dairy (milk, cheese, yogurt, kefir, etc.) goes through the process of pasteurization in order to ensure the destruction of any bacteria and microorganisms that might potentially grow in the milk. This destruction also destroys what makes dairy good for the body.
Origins of Pasteurization
Prior to industrialization, dairy cows were kept in urban areas. The time between milk production and consumption was low, allowing milk to be delivered to houses without it turning sour or acquiring diseases.
Milk after a certain time in room temperature begins to ferment. This fermentation process is normal and safe to consume. This is what is considered sour milk. Sour milk tastes bad, but it is not bad for the human body, it provides many probiotics and benefits that come from fermented milk.
Before widespread urban growth, dairy was consumed in its natural raw form. There was no need to pasteurize it. Cows were kept near the population and transportation allowed the easy flow of goods direct to consumers.
Urban growth caused dairy farms to be pushed farther away from the cities and increased the amount of time between production and consumption. The distance and complex supply systems increased the amount of handling needed to provide raw milk.
The amount of handling and lack of sanitary conditions both in the farms where the cows resided and in the transportation mechanisms to deliver the milk provided the scenario for bacteria and microbes to grow rapidly. Contaminated milk was rampant in the 1800 and 1900s.
Pasteurization in America
Milk was known to be a fertile ground for microbes. Microbes were associated with typhoid, scarlet fever, dipheria, and cholera infant. In 1891, 240 per 1,000 infants died in NYC from cholera infants. Many of these deaths were believed to be due to tainted milk.
The sanitary standards of the cows and farms where milk production occurred were abysmal.
Most milk producers at the time had filthy barns, cows were fed swill left over from whiskey distillation. In 1895 a study found that 1/4 of 165 herds examined in 17 states harbored tuberculosis.
Swill tanks to cow stables
10% of milk examined by Philadelphia’s milk inspector during July and August of 1891 was disposed because it was adulterated by additives or diluted with water.
In the mid 1940s, Herman Hillaboe, Commissioner of the New York State Health Department, reported that cows were milked in a mixture of manure, mud, dust, dirt, and filth. Disease-germs from these unsanitary conditions were as much the total product that people drank as was the milk itself.
On farms, the same pails that were used to collect milk from the cows was used to carry slop to the pigs.
It was estimated in 1905 that 35% of the 24 million dairy cattle had tuberculosis and over 10% has brucellosis.
Having such unsanitary conditions where the cows stayed and were milked created the perfect scenario for bacteria and disease to be found in the milk.
Rather than improve the living standards of the cows, and improve sanitary conditions, the solution was proposed to pasteurize the milk.
There was widespread objection to pasteurization, but the method was recognized by dairy processors as a way of increasing shelf life on milk and destroying milk-borne illnesses that were rampant at the time.
The problem was not the milk, the problem was the treatment of the cows, the handling of the milk, and the lack of sanitary oversight for the industry. Yet pasteurization found strong powerful supporters such as Nathan Straus that were motivated to see it become mandatory.
The pasteurization of raw milk is like any other scaremongering campaign that takes the suffering and sorrow of the masses and distorts it to push a solution that might temporarily solve the problem, but in the long term creates more disruption.
It was much easier to impose boiling raw milk and killing the potentially harmful pathogens and bacteria in the milk than attempt to improve standards and hold dairy companies responsible for their bad practices.
Pasteurization worked in destroying the bad, but also destroying the good.
Abraham Jacobi is credited with bringing pasteurization to the United States. He came from Germany after being kicked out for participating in a rebellion to overthrow the government. HE believed that raw milk was not safe for infants and took up the challenge of convincing the public that heating milk was a necessary precaution.
The Father of American Pediatrics pushed pasteurized milk on the masses
Jacobi is regarded as the Father of American Pediatrics for his work in the medical care of infants, children and adolescents. Interestingly enough he met Karl Marx and Friedrich Engels in England before traveling to the United States, and for much of his life continued corresponding with Karl Marx. This is an important note to understand as Jacobi paved the way for much of the thinking around pasteurized milk and the treatment of children in America.
Jacobi was determined to push pasteurization in America and found a motivated benefactor in Nathan Straus. Nathan Straus became pasteurization’s biggest booster.
Lost child to contaminated milk
Nathan Straus, was a wealthy New York Merchant who co-owned two of the biggest department stores, lost a child from contaminated milk. This loss created a resolve and motivation to improve the problems rampant in the milk industry.
In 1892 he opened a milk laboratory and introduced low cost milk depots for the city’s poor.
Nathan Straus’ First Milk Depot, opened in the summer of 1893
Heat-treated milk was believed to have helped reduce mortality in the late 19th century and early 20th century. Starting in 1897, the death rate among children in New York City dropped from 42% to 22%.
Pasteurization began in 1895 and picked up momentum as it began to become clear that dirty milk was the cause for many deaths and health problems.
The Presbyterian Church Milk Depot at the Morningside Presbyterian Church
Study after study began to come out that raw milk was susceptible to all types of diseases and showed that the need to increase the standards of pasteurization were necessary. The standards were increased to 145 degrees for 30 minutes.
New York Milk Committee
The problem was that pasteurizing the milk removed the responsibility for the milk industry to clean up their act. The cleanliness that was necessary to produce clean milk was ignored and the problems continued to exist. Pasteurization allowed the industry to keep doing what had been the fundamental problem.
New York Milk Committee focused on passing mandatory pasteurization
In the beginning the dairy industry was adamantly opposed to pasteurization, this opposition continued among smaller dairy farmers that required investing money in pasteurization machinery and changing the ways of processing milk. As the pasteurization narrative began to pick up momentum publicly and politically, the dairymen accepted it and ended up realizing the benefits that came with it.
“Pasteurization plant makes this milk absolutely safe” Absolutely safe?
Pasteurization gave the dairymen many incentives:
- Heated milk wouldn’t sour quickly
- Heat treatment allowed sanitary procedures to not be necessary and make consumers believe the milk was fresh
- Companies were only concerned about shelf life not the nutritional content of pasteurized milk
Pasteurization allowed humans to not die from badly processed and unsanitary milk, but this eradication of “dirty milk” came at a terrible price. It substituted a superior nutritionally strong liquid with a nutritionally absent liquid that attributed to infantile allergy, colitis, heart disease, stroke, sexual impotency, and many other problems that come with digesting Frankenstein food.
Heat treatment of milk was better than continuing down the path that had allowed many infant deaths and health affects to the population, but the technology of sanitation engineering and standards more than 100 years later does not constitute continuing to impose pasteurization, a nutritionally dead liquid, on the masses.
There were many critics to pasteurization movement. They believed the real menace was dirty farms and distribution chains. There needed to be improvements of inspections and safety standards. Many accused the media of grossly exaggerating how often diphtheria and tuberculosis was introduced into household by milk.
Raw milk became the perfect scapegoat for any outbreaks and diseases that were rampant in dirty and unhealthy cities. The media took advantage of the drama to push for pasteurization.
Problem with Pasteurization
Pasteurized milk completely destroys many important microorganisms and bacteria that are naturally found in milk. Heating up milk at high temperatures for long periods of time denatures the milk and turns it into a liquid that has an extended shelf life, but all of its nutritional value is gone.
The denaturing of pasteurized milk contributes to many problems if digested.
It diminishes the nutrient value of milk and vitamin content.
Pasteurization destroys phosphatase, an enzyme that is essential for the absorption of calcium.
The body is unable to absorb the calcium in milk which ends up playing a large role in diseases like osteoporosis. A disease that thins the bones leading to fractures, pain and premature death.
You can see this clearly with older individuals that have been drinking pasteurized milk all their life. They are weak and their bones are weaker. Most can barely walk and are at constant risk of breaking bones. The body has been stripped of its ability to absorb calcium drinking Frankenstein milk.
Around 10 million Americans have osteoporosis and another 44 million have low bone density. Half of all adults age 50 and older are at risk of breaking their bones due in part to the lack of calcium absorption.
Osteoporosis prevalence in adults 65+
This problem has taken years to happen and is a direct result of low calcium rich foods and drinking pasteurized milk which destroys the ability to absorb this calcium.
People are drinking pasteurized thinking it is providing them high levels of calcium to protect them of weak bones, but instead are worsening the problem.
Milk pasteurization is a complete experiment on the population. When you boil milk it destroys many bacteria and enzymes that are vital to the nutritional value and safety of milk. Pasteurization completely denatures the milk and wrecks havoc on the body with unseen consequences on the health of the individual.
Every time you are drinking pasteurized milk and dairy, you are drinking something that is having a negative affect on your body. You are introducing a substance that is completely foreign to the body and with destroyed enzymes that make it difficult for the body to digest.
Lipase and galactose are enzymes destroyed in the pasteurization process. Lipase aids in digestion of fats and galactose aids in milk sugar digestion.
Milk is a high fat liquid, destroying lipase makes it a stress on the body to figure out how to digest these fats. The same is the case with galactose. Your body begins to be given a multitude of milk sugar that it would’ve been able to digest normally with raw milk, but now is unable to digest it properly. This is why people that drink a lot of pasteurized milk get fat and puffy. This is the sugar playing a direct role in the body.
Pasteurized milk has lots of dead bacteria. This dead bacteria when ingested triggers inflammation in the body because the body doesn’t recognize the waste products. The body reacts by destabilizing MAST cells which releases histamines that cause inflammation, mucus production, and bronchial spasm.
This is where an inflammatory disease of the airways of the lungs come about, asthma. 1 in 13 people have asthma, more than 25 million Americans. This has been rapidly increasing since the 1980s.
