These numbers prove that the FDA and other regulatory agencies are wrong in their attempts to ban raw milk. Kinda makes you wonder why they would be so rabidly against such a safe and nutritious food (and one that people have been consuming for thousands of years). Meanwhile, they're perfectly okay with potato chips and Lucky Charms being labeled as "heart healthy", as well as the numerous additives in processed food that are carcinogenic and neurotoxic. The insanity is almost beyond comprehension!
Raw milk has built-in mechanisms that prevent pathogens from multiplying, but these safeguards are destroyed by pasteurization. Many of the nutritional benefits are also destroyed.
Laurel Blair, NTP
www.dynamicbalancenutrition.com
Written by Kimberly Hartke
Monday, August 01 2011 13:11
WASHINGTON, DC June 22, 2011: Data gleaned from U.S. government websites and government-sanctioned reports on foodborne illnesses show that the risk of contracting foodborne illness by consuming raw milk is much smaller than the risk of becoming ill from other foods, according to research by Dr. Ted Beals, MD, appearing in the Summer, 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.
“At last we have access to the numbers we need to determine the risk of consuming raw milk on a per-person basis,” says Sally Fallon Morell, president of the Weston A. Price Foundation, a non-profit nutrition education foundation that provides information on the health benefits of raw, whole milk from pastured cows.
The key figure that permits a calculation of raw milk illnesses on a per-person basis comes from a 2007 Centers for Disease Control (CDC) FoodNet survey, which found that 3.04 percent of the population consumes raw milk, or about 9.4 million people, based on the 2010 census. This number may in fact be larger in 2011 as raw milk is growing in popularity. For example, sales of raw milk increased 25 percent in California in 2010, while sales of pasteurized milk declined 3 percent.
In addition, Dr. Beals has compiled published reports of illness attributed to raw milk from 1999 to 2010. During the eleven-year period, illnesses attributed to raw milk averaged 42 per year.
“Using government figures for foodborne illness for the entire population, Dr. Beals has shown that you are about thirty-five thousand times more likely to get sick from other foods than you are from raw milk,” says Fallon Morell. “And with good management practices in small grass-based dairies offering fresh unprocessed whole milk for direct human consumption, we may be able to reduce the risk even further.”
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