The biggest concern parents have about making homemade formula is that it is based on raw milk which, according to medical orthodoxy, is a source of contamination and disease. The only possible way to protect our children, they say, is to be sure the milk is pasteurized.
The chart below was drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County. (The vote was favorable, by the way, and raw milk is once again available in Los Angeles.) Except for a brief hiatus in 1990, raw milk has always been for sale commercially in California, usually in health food stores, although I can remember a period when it was even sold in grocery stores. Millions of people consumed commercial raw milk during that period and although the health department kept an eagle eye open for any possible evidence of harm, there is not a single proven case of raw milk causing illness. During the same period, there were many instances of contamination in pasteurized milk, some of which resulted in death. There have also been many instances of contamination of other foods, including baby formula. In fact, if we withdrew from the market every food type responsible for a case of food poisoning, there would be virtually nothing left to eat. But only raw milk has been singled out for general removal from the food supply.
Both raw and pasteurized milk harbor bacteria but the bacteria in raw milk is the healthy bacteria of lactic-acid fermentation while the bacteria in pasteurized milk is the bacteria of spoilage. And the overall bacteria count of milk produced under clean conditions is much lower than that of pasteurized milk. Both raw and pasteurized milk contain E. coli, normally a benign microorganism. The most likely source of the new strains of virulent E. coli is genetically engineered soy, fed to cows in large commercial dairies. If there is any type of milk likely to harbor these virulent breeds, it is commercial pasteurized milk.
Back in the days when scientists at our universities did real research, they compared the health of children fed raw or pasteurized milk. Children fed raw milk have more resistance to TB, scurvy, flu, diphtheria, pneumonia, asthma, allergic skin problems and tooth decay. In addition, their growth and calcium absorption was superior. (www.realmilk.com/abstractsmilk.)
Of course, as with all foods, raw milk should be whole milk (because the butterfat contains important antimicrobial factors0, it must come from healthy cows, and it should be carefully handled and stored. The same technology that we use to pasteurize our milk also allows us to keep raw milk fresh and clean. If you are buying directly from a farmer, be sure that the cows are mostly on pasture and that the barn is kept clean. The milk should go directly from the milking machine into a stainless steel tank or clean containers and be kept chilled. It should be used within a period of one week, after which it will begin to go sour (although it is not dangerous when it does so). With these precautions, raw milk is not only healthy but a safe food for all members of the family, even babies.
To find raw milk in your area, visit www.realmilk.com or contact your local chapter of the Weston A. Price Foundation.
REPORTED OUTBREAKS OF FOOD BORNE ILLNESS
RAW MILK:
WARNING LABEL
PASTEURIZED MILK:
NO WARNING LABEL
OTHER FOODS:
NO WARNING LABEL
No outbreaks of human illness from consumption of raw milk in California.
1997, 28 persons ill from Salmonella in California, ALL FROM PASTEURIZED MILK.
Massachusetts, June 1996, 38 persons ill and possibly contributing to one death from food contaminated with Salmonella served in a Wendy’s restaurant.
1996, 46 persons ill from Campylobacter and Salmonella in California.
Idaho, September 1995, 11 people ill due to E. coli 0157:H7 traced to food eaten in a Chili’s restaurant in Boise.
No outbreaks of human illness from consumption of raw milk in California.
1994, 105 persons ill from E. coli and Listeria in California
Florida, August 1995, 850 people ill from Salmonella newport bacteria in chicken served at Margarita y Amigos restaurant in West Palm Beach.
March of 1985 19,660 confirmed cases of Salmonella typhimurium illness FROM CONSUMING PROPERLY PASTEURIZED MILK. Over 200,000 people ill from Salmonella typhimurium in PASTEURIZED MILK
Utah, January 1995, 96 people ill from hepatitis A traced to an employee of a Taco Bell restaurant in Salt Lake City
No outbreaks of human illness from consumption of raw milk in California.
1985, 142 cases and 47 deaths traced to PASTEURIZED Mexican-style cheese contaminated with Listeria monocytogenes. Listeria monocytogenes SURVIVES PASTEURIZATION!
Washington, DC, August 1994, 56 people ill and 20 hospitalized from Salmonella in Hollandaise sauce.
1985, 1500 persons ill from Salmonella infection
Georgia, October 1993, one dead, 7 others ill from botulism in canned cheese sauce.
No outbreaks of human illness from consumption of raw milk in California.
August of 1984 approximately 200 persons became ill with a Salmonella typhimurium from CONSUMING PASTEURIZED MILK
Illinois, June 1993, 41 people ill, 25 hospitalized from Salmonella in food served at a Mexican restaurant.
November of 1984, another outbreak of Salmonella typhimurium illness from CONSUMING PASTEURIZED MILK
Oregon, March 1993, 48 people ill from E. coli 0157:H7 in mayonnaise served at Sizzler restaurant.
No outbreaks of human illness from consumption of raw milk in California.
1983, over 49 persons with Listeria illness have been associated with the consumption of PASTEURIZED MILK in Massachusetts.
An additional 50 cases of illness caused by E. coli 0157:H7 bacteria in food served in Sizzler’s restaurants in Oregon and Washington were reported to CDC in 1993.
1993, 28 persons ill from Salmonella infection
The western US, December 1992 to January 1993, 700 people ill from E. coli 0157:H7 in hamburgers served at Jack-in-the-Box restaurants in Washington, Idaho, Nevada and California. Nearly 100 of the victims developed hemolytic uremic syndrome, a serious complication resulting from E. coli 0157:H7 infection, and four children died.
No outbreaks of human illness from consumption of raw milk in California
1982, 172 persons ill (100 hospitalized) from a three Southern state area from PASTEURIZED MILK.
1982, over 17,000 persons became ill with Yersinia enterocolitica from PASTEURIZED MILK bottled in Memphis, Tennessee.
Update:
|
RAW MILK:
WARNING LABEL |
PASTEURIZED MILK:
NO WARNING LABEL |
OTHER FOODS:
NO WARNING LABEL |
| No outbreaks of human illness from consumption of raw milk in California. | 1997, 28 persons ill from Salmonella in California, ALL FROM PASTEURIZED MILK. | Massachusetts, June 1996, 38 persons ill and possibly contributing to one death from food contaminated with Salmonella served in a Wendy’s restaurant. |
| 1996, 46 persons ill from Campylobacter and Salmonella in California. | Idaho, September 1995, 11 people ill due to E. coli 0157:H7 traced to food eaten in a Chili’s restaurant in Boise. | |
| No outbreaks of human illness from consumption of raw milk in California. | 1994, 105 persons ill from E. coli and Listeria in California | Florida, August 1995, 850 people ill from Salmonella newport bacteria in chicken served at Margarita y Amigos restaurant in West Palm Beach. |
| March of 1985 19,660 confirmed cases of Salmonella typhimurium illness FROM CONSUMING PROPERLY PASTEURIZED MILK. Over 200,000 people ill from Salmonella typhimurium in PASTEURIZED MILK | Utah, January 1995, 96 people ill from hepatitis A traced to an employee of a Taco Bell restaurant in Salt Lake City | |
| No outbreaks of human illness from consumption of raw milk in California. | 1985, 142 cases and 47 deaths traced to PASTEURIZED Mexican-style cheese contaminated with Listeria monocytogenes. Listeria monocytogenes SURVIVES PASTEURIZATION! | Washington, DC, August 1994, 56 people ill and 20 hospitalized from Salmonella in Hollandaise sauce. |
| 1985, 1500 persons ill from Salmonella infection | Georgia, October 1993, one dead, 7 others ill from botulism in canned cheese sauce. | |
| No outbreaks of human illness from consumption of raw milk in California. | August of 1984 approximately 200 persons became ill with a Salmonella typhimurium from CONSUMING PASTEURIZED MILK | Illinois, June 1993, 41 people ill, 25 hospitalized from Salmonella in food served at a Mexican restaurant. |
| November of 1984, another outbreak of Salmonella typhimurium illness from CONSUMING PASTEURIZED MILK | Oregon, March 1993, 48 people ill from E. coli 0157:H7 in mayonnaise served at Sizzler restaurant. | |
| No outbreaks of human illness from consumption of raw milk in California. | 1983, over 49 persons with Listeria illness have been associated with the consumption of PASTEURIZED MILK in Massachusetts. | An additional 50 cases of illness caused by E. coli 0157:H7 bacteria in food served in Sizzler’s restaurants in Oregon and Washington were reported to CDC in 1993. |
| 1993, 28 persons ill from Salmonella infection | The western US, December 1992 to January 1993, 700 people ill from E. coli 0157:H7 in hamburgers served at Jack-in-the-Box restaurants in Washington, Idaho, Nevada and California. Nearly 100 of the victims developed hemolytic uremic syndrome, a serious complication resulting from E. coli 0157:H7 infection, and four children died. | |
| No outbreaks of human illness from consumption of raw milk in California | 1982, 172 persons ill (100 hospitalized) from a three Southern state area from PASTEURIZED MILK. | |
Update:
A recent blog posting has challenged our statement that there have been no outbreaks attributable to raw milk in california during the period 1982 – 1996. See:http://www.ethicurean.com/2009/07/20/raw-milk-2/.
The blog provides the following as an example of alleged “outbreaks” from raw milk: http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=3140275. Below is analysis of this report showing that this article does not show conclusive evidence linking illness to raw milk, and in fact is typical of the highly biased attitudes in published reports alleging problems with raw milk.
As far as I know, we have analyzed every published report linking illness to raw milk in our Response to William Marler, posted here: http://realmilk.com/documents/ResponsetoMarlerListofStudies.pdf. If there are any reports that we have missed, please let us know and we will take a close look at them and post the analysis.
ANALYSIS OF Assessment of the excess risk of Salmonella dublin infection associated with the use of certified raw milk. Public Health Rep. 1988 Sep–Oct; 103(5): 489–493.
This report made the absurd assumption that the causal relationship between raw milk and illness could be determined using statistics. After ascertaining all cases of S. dublin diagnosed between 1980 and 1983 and then asking them over the course of 1984 to 1985 whether they had consumed certified raw milk (the only source of which was Alta Dena), the authors calculated the incidence of S. dublin among certified raw milk users and the incidence in the general population, and then calculated the “excess” occurring in raw milk users and concluded that this fraction was “acquired from the milk.”
In addition to recall bias, the authors noted that people who reported drinking raw milk at the time of illness may have been more likely to have been tested for S. dublin [thus creating a false association of raw milk with illness].
Most importantly, the authors offered no evidence that the milk drunk by these cases was contaminated with S. dublin or whether the strain matched that of the infecting organism. Correlation does not prove causation.
VERDICT: This report does not contain conclusive evidence linking illness to raw milk.
Edited: 04/19/2010
About the Author
[authorbio:fallon-morell-sally]
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I am very much into nutrition and have strongly held beliefs about how important nutrition is to our health and well-being. I had my introduction by reading books by Adelle Davis more than 40 years ago. I have since taken numerous courses in microbiology and have a Master of Science degree in laboratory science. I have read the information on this page and that of the CDC which reports numerous cases of illness between 1998 and 2011: http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#who
I was searching for the benefits of raw versus pasteurized and have come to the conclusion that what I am really hearing from the pro-raw-milk side is that pasteurized milk and milk products cause illnesses as well, and maybe somewhat more commonly. This would stand to reason since the vast majority of milk is pasteurized in our culture.
If you look at the list of bacteria in the link above, it will probably mean very little to you, “These harmful bacteria include Brucella, Campylobacter, Listeria, Mycobacterium bovis, Salmonella, Shiga toxin-producing E. coli, Shigella, Streptococcus pyogenes, and Yersinia enterocolitica.”
But to someone trained in microbiology, each of these is not something you want to take a chance with. Interestingly, the CDC states that about 82% of cases of illness related to raw milk are children (or individuals <20 years of age).
Pasteurization reduces the number of viable pathogens in the milk and this assists with disease prevention because pathogens are often dose dependent. Now if people are still becoming ill from pasteurized milk than I would conclude that, 1. Milk should be heated at a higher temperature than it is, or 2. it should be heated for a longer period of time, or 3. it should be re-pasteurized at home prior to drinking it.
Speaking of evidence I have yet to see any evidence of any benefit to our NOT killing off the pathogens by heating at a temperature, which is lower than boiling point for merely a quarter of a minute. Although doing so may have created a false sense of security, leading to some cases of illness, I believe pasteurization is and has been key in preventing disease.
Campylobacter (just one of the pathogens listed above) has been implicated in relation to Ulcerative Colitis, a chronic, even life-long illness that may result in loss of the colon eventually.
As someone who has taken numerous courses in microbiology, I conclude: If you want to give your children raw milk then it is your prerogative to do so, I would never. I will close with the words of a health conscious (and very practical) doctor I once knew: "Cows milk is for cows."
Sharon,
With all due respect to the amount of education you received, I don’t think that “raw milk questions and answers” page of the CDC website is where the real scientist should be obtaining their data. CDC has numerous other pages with real raw data. If you really want to know the truth go there and punch in the numbers. I did, and now my family drinks raw milk. But I feel a lot worse about cantaloupes, cucumbers, and some other foods 🙂
Numerous courses in microbiology with a BACHELORS degree? How about 50 years RN experience with a MASTERS OF SCIENCE IN NURSING, courses in nutrition (which is not taught in medical schools at all) and a member of the generation which HAD NO FORMULA, was overwhelmingly prolific in numbers, and grew an entire nation of self sufficient industrious citizens who can thrive on their own ability to do research and means of making extraordinary lives? We don’t sit around and expect to be coddled, get scared off by the most inane government schemes to control us like masking and falling for untested, experimental and lying Big Pharma tripe.
So powerful is the anti-microbial system in raw milk that when large quantities of pathogens are added to raw milk, their numbers diminish over time and eventually disappear. For a discussion of scientific papers showing the pathogen-killing properties of raw milk, see Does Raw Milk Kill Pathogens? by Dr. Ted Beals.
Of course, this marvelous protective system can be overwhelmed by very dirty conditions. That is why we do not recommend raw milk from confinement dairies, or raw milk that is produced under unsanitary conditions. Raw milk producers have a responsibility to produce raw milk in the cleanest possible conditions. Cows should not be allowed to wallow in mud and muck; they should be well fed; and all equipment washed and stored properly. We strongly advise all raw milk producers to be members of the Raw Milk Institute (RAWMI) and to implement their guidelines for safe raw milk practices.
My question to you is, if this is true why am I seeing so many reports from people not government officials saying that their children and/or themselves got very sick & almost died from consuming raw milk? As far as I’m concerned the risk outweigh the benefits. The few nutrients I may be losing I can get from other safer sources.
True Life Stories
http://www.foodsafetynews.com/2014/02/a-mom-and-a-dairymans-plea-dont-feed-children-raw-milk/
Real Life Stories – The Dangers of Raw Milk – Real Raw Milk Facts
http://www.realrawmilkfacts.com/real-life-stories
Is Raw Milk Really Good for You – half way down page gives story of young boy sickened from raw milk
http://www.motherjones.com/environment/2012/09/is-raw-milk-safe-e-coli
Raw Milk: A Mother’s Story
http://www.foodsafetynews.com/2012/04/is-the-foundation-of-good-health-found-in-a-bottle-of-raw-milk/
SICK FROM RAW MILK
http://www.jolynneshane.com/sick-from-raw-milk.html
Raw Milk in the News
http://www.realrawmilkfacts.com/raw-milk-news
I read about an older form of pasteurizing called “vat pasteurization”. This method uses lower heat and longer, slower h
Anybody can write anything online. Using CDC data I can create a website named “realrawproducefacts.com” and then go around the country and interview numerous people who got poisoned by eating raw fruit and vegetables. And, according the CDC data, I would find PROPORTIONALLY more people who got really sick and died after eating raw fruits and veggies. I could do the same thing with ice cream, peanut butter and pasteurized soft cheeses. What annoys me a lot is the fact that illness and death of people who died from these products worth a lot less to the media than illness from raw milk (I’m not saying “illness and death”, because there was no proven case of raw milk death in the USA). When I was trying to decide whether or not to give my children raw milk I went on CDC site and researched, and calculated. I did not pay attention to what they write on their popular raw milk page, because I knew they ARE biased against it. But they could not misrepresent the facts and what I found was that a person is around 4-100 times less likely to get sick from drinking raw milk than from the rest of the diet. BTW, I’m not arguing that drinking raw milk is safer than drinking pasteurized milk, pasteurized milk is one of the safest foods out there (not pasteurized milk products, though), but for way too many people and children digesting pasteurized milk is something like digesting cardboard. So, according to the same logic, to avoid food poisoning lets all start eating cardboard instead of food.
We live in the age of technology and it would be absolutely possible to make raw milk, low risk food as it is, to be almost completely safe through some advanced testing methods, and make this WONDERFUL (I know it because I tried it) food available to all children in this country, if governmental officials and agencies stopped wasting money on convincing people to stop drinking raw milk and persecuting farms that produce it, and instead tried to develop those advanced testing techniques.
“My question to you is, if this is true why am I seeing so many reports from people not government officials saying that their children and/or themselves got very sick & almost died from consuming raw milk?”
The answer is culture. How would you take an article that urged people to stop eating cucumbers, because such and such child died after eating a cucumber. Do you know what people would say to such and article? “Accidents happen”, “I’ve been eating cucumbers my whole life, and nothing happened to me”, “It’s terrible, but are we supposed to stop eating food, just because of this one in a million risk?” Non of this is said about a case of raw milk poisoning, because raw milk has to be risk-free, to make us feel good about it, even though, no food is risk free, and we accept that.
Pasteruized milk has more capacity to contribute to autoimmune disease later in life than any cows milk handled correctly, stored correctly and made into formula correctly. It promotes immunity from disease, if the above is heeded. DO YOUR DUE DILIGENCE, jabs have proven government under corporate control is not your best and truthful source of information.
Raw Dairy Farmers with a VMD license especially know, among keeping the cows and areas at their finest, checking for certain bacteria’s before selling Raw Milk is the law. These farmers have never experienced illness between children, adults and Raw Milk in their whole career. Living in fear, away from our nature is absolutely killing us. Lectins and Linoleic acids are the real cause of illness in which inhumane Dairies feed their cattle in order to make bigger profit (Because it’s CHEAPER and they are indoctrinated, or biased like what has already been mentioned) while eliminating the actual value to our food that works in conjunction with these complicated chains to prevent disease. I am so disappointed to see so many afraid/ashamed of the truth.
First off, I’m not making any accusations, just asking questions. What about BLV? Bovine Leukemia Virus which is very common (89%?) in dairy cattle? https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/animal-disease-information/cattle-disease-information/bovine-leukemia-disease-info?msclkid=adefd446d08811ecb6f46cf8aa240789 And BLV has been found in human breast cancer and lung cancer tissue and has the potential to be an important initiator of cancer in human tissues. https://bmcinfectdis.biomedcentral.com/articles/10.1186/s12879-019-3891-9?msclkid=4abd431fd08911ec8c6e4a59a5fbd052
Excellent that you found this research, please consider beef products being part of many childhood vaccines, and not just for tuberculosis. Some are contaminated, some actually have beef heart, beef blood serum etc as part of the official ingredients list. Injecting something into your blood is a sure way to poison yourself with it!
Would you put a baby on raw milk as a transition for weaning or wait to introduce it once the baby is fully weaned?
At what age can babies start drinking raw goat milk? Is 3 weeks too early