Raw Milk versus Pasteurized-Which Is Safer? AMERICA lags much behind many other nations when it comes to food security and nutritional suggestions, and this is perhaps particularly true as it pertains to fresh milk. The known fact is large dairy farmers operating under the factory farm model simply cannot produce raw milk safe for human consumption.

They’re too big and therefore finish up being hotbeds for pathogenic contamination. In addition they cannot provide enough open pasture for thousands of cows to continually graze on. Pasture and Cleanliness are critical parameters for producing healthy dairy fit for organic consumption. So really, the war on raw milk boils down to control-controlling your competition, which is selling a superior product.

It’s NOT an issue of safety in any way. In sharp comparison to the united states, some European nations sell raw milk in vending machines! And contrary to popular (American) believes, the body is NOT piling up because of this. The safety measures are remarkably simple. If the temperature of the milk rises above the regulated level, the machine shall stop dispensing milk, and the farmer is notified via text message.

The milk spout is sterilized with a UV light between each purchase. In America, several states have outright prohibited the sale of uncooked milk for concern with contaminated milk despite the fact that, statistically, such concerns are completely and utterly unfounded (pun designed). The vast majority of foodborne illnesses in the US are linked to manufacturer farmed and highly processed foods, not fresh foods. For instance, a year late last, Chobani Greek yogurt was recalled following reviews of gastrointestinal illnesses.4 The yogurt, which is pasteurized rather than organic, was found to be polluted with a fungus called Murcor circinelloides.

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In 2011, Cargill recalled a whopping 36 million pounds of floor turkey.5 An antibiotic-resistant strain of Salmonella in the meat ended up leading to 107 illnesses and one death. A study revealed that strain of Salmonella had been found four times over the course of one year, the US Department of Agriculture (USDA), took no action against the producer.

And, from the time the first disease was reported and the recall took effect, five months transferred, allowing over a hundred more people to be from the polluted meat ill. Clearly, this does not bode well for food safety. This implies that if 50 percent of the examples are contaminated with disease-causing bacteria, it’s deemed “safe.” But if it strikes 51 percent, it’s tagged as “unsafe.” And examining simply proceeds until the illness is reported.

What sense does this make? Anytime the lack of basic food safety is talked about Yet, the concentrate is turned to raw milk! It’s almost as though US agencies are using raw milk as a scapegoat to keep you from taking a look at the true problem, which is that manufacturer farms produce unsafe foods inherently. Mark McAfee, CEO of Organic Pastures Dairy and an internationally recognized expert in raw milk production and safety, is wearing numerous occasions tried to create the record straight around authorities, to no avail.