According to a report from Harvard, pasteurized milk from factory farms may be associated with hormone-related cancers because of the industrial agricultural practice of milking a cow throughout pregnancy.
The Havard report claims milk from a cow in the late stage of pregnancy contains up to 33 times as much of a signature estrogen compound (estrone sulfate) as milk from a cow following pregnancy, as well as much higher levels of other hormones.
“The milk we drink today is quite unlike the milk our ancestors were drinking without apparent harm for 2,000 years,” said Ganmaa Davaasambuu, a physician with a Ph.D. in environmental health, and a working scientist at Harvard School of Public Health. “The milk we drink today may not be nature’s perfect food.”
In traditional herding societies like Mongolia, cows are milked for human consumption only five months a year, said Ganmaa, and, if pregnant, only in the early stages. Consequently, levels of hormones in the milk are much lower.
Earlier studies support Ganmaa’s hypothesis that eating dairy heightens the risk of some cancers.
“One study compared diet and cancer rates in 42 counties. It showed that milk and cheese consumption are strongly correlated to the incidence of testicular cancer among men ages 20 to 39. Rates were highest in places like Switzerland and Denmark, where cheese is a national food, and lowest in Algeria and other countries where dairy is not so widely consumed.”
The Alliance for Natural Health (ANA) suggests the very healthiest milk would therefore be raw, grass-fed, organic, and from a cow that is only milked for the first six months after giving birth (which would include the first four months of a new pregnancy).
The Alliance for Natural Health warns readers the reason why the public can’t obtain milk that even remotely resembles this ideal is because federal regulatory policy, controlled by special interests like the dairy industry, is making our milk even more unhealthy — and shackling consumer choice.
In her article “More About Raw Milk”, Sally Fallon, V.P. of the Weston-Price Foundation says, “All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk.”
Fallon adds that even the 1985 Illinois outbreak affecting 14,316 people, contained a salmonella strain in pasteurized milk that was genetically resistant to both penicillin and tetracycline.
War Against Raw Milk
Raw milk has been consumed for thousands of years, and if drinking raw milk was deadly, or posed the level of risk the CDC would have you believe, dairy consuming primitive cultures would have died out long ago.
Pasteurization sterilizes milk at a temperature of 161 degrees Fahrenheit which destroys harmful microorganisms. The process was first used in the United States in the 1890s.
But key vitamins and minerals are also destroyed via the pasteurizing process, which in turn modifies fragile milk proteins, kills beneficial bacteria, and has been linked to lactose intolerance, allergies, asthma, gastro-intestinal problems, diabetes, auto-Immune disease, and attention deficit disorder.
In the 1920s, the U.S. Government mandated pasteurization to ensure milk free of bacteria. But the current pasteurization process is replete with a host of potential bacterial threats — dairy operators aren’t required to thoroughly wash milking machines, or sterilize milk containers in an environment where diseased animals die on the floor, abused by dairy operators, and left for dead.
(Watch this video of brutality inflicted on animals from an Ohio dairy factory — if you dare).
Although raw milk can become contaminated, the dangers of raw milk are exaggerated. Advocates of raw foods claim the cooking or heating process eliminates many of the naturally occurring benefits that those foods contain.
“And while there have been cases of raw foods like vegetables being contaminated with bacteria like e-coli and ending up on the grocery store shelves, there is no raw food that has received more scrutiny from federal regulators than raw, unpasteurized milk.”
A court ruling on February 3, 2012, in the U.S. District Court for the Eastern District of Pennsylvania, found Daniel Allgyer of Rainbow Acres Farm and Rainbow Valley Farms in violation of the Food, Drug and Cosmetic Act and Public Health Services Act.
“The story about the Fed sting operation against Dan Allgyer’s farm is a surreal series of events that follow the plot not unlike what you would expect to see in a major drug bust against a major mob operation. However, Allgyer isn’t a mob boss, and he certain wasn’t dealing in drugs.”
The FDA began investigating Rainbow Acres Farm in late 2009 when an investigator in their Baltimore office used aliases to sign up for a Yahoo user group for Rainbow Acres customers, placing orders under the assumed names for raw milk.
Pete Kennedy, president of the Farm-to-Consumer Legal Defense Fund, said the FDA treat raw milk as if it were crack. These raids have taken place in a number of states, and at the federal level, says Kennedy. His organization has sued to try to halt FDA enforcement, and the case is pending in federal court in Iowa.
CDC Propaganda Protects Big Dairy
The recent propaganda hit piece disseminated by the CDC claiming raw milk is 150 times more likely to cause food-borne illness outbreaks than pasteurized milk, fails to mention that blood, pus, e.coli and other truly dangerous pathogens are routinely included in pasteurized milk fed to consumers.
And Fallon claims the CDC study did not break down illnesses due to fluid raw milk and soft cheeses such as queso fresco “which is often made illegally”.
Considering all the negative comments regarding the FDA’s treatment of Daniel Allgyer in the blogosphere, it’s no accident that the CDC piece singles out Pennsylvania for being in the midst of a bacterial foodborne outbreak linked to raw milk from a dairy in Chambersburg.
The CDC also doesn’t readily disclose that conventional dairy cows are routinely pumped full of bovine growth hormones, fed massive amounts of antibiotics, as well as genetically modified corn and soy, artificially bred, and are heavily contaminated with chemical pesticides.
As Mike Adams with Natural News notes:
The CDC has resorted to a “raw milk fear mongering campaign using the exact same tactic they used to promote vaccine sales by pushing false swine flu fear,” and has regressed from what was once a group of scientists to “a cabal of junk science fear mongerers and political prostitutes who drop trow and bend over for Big Pharma, and Big Dairy at every opportunity.”
The real reason why the FDA opposes raw milk is because Big Dairy opposes raw milk, writes Adams. “Just like Big Pharma, Big Dairy has worked very hard behind the scenes to steer FDA policy in its favor…Big Dairy is one of the primary forces trying to eliminate raw milk because it threatens the commercial milk business.
10 Most Common Foods Linked To Food Poisonings
In 2009, The New York Times listed the Top Ten Most Common Food Poisoning Risks as:
Leafy greens (13,568 cases)
Ice Cream (2,594)
Note raw milk is NOT on the list but pasteurized dairy products such as cheese and ice cream are on the list.