Raw Milk In Vogue: Only a Greenlight Away?

by Sarah Activism, Green Living, Healthy Living, Other, Raw Milk Safety, VideosComments: 81

food borne illness outbreaks

Amid the worrisome and growing problem of bacterial contamination of food, there is some good news.

Dairy products are some of the safest foods for consumers to eat.

The chart to the right from a report by the Center for Science in the Public Interest shows just how low the risk of foodborne illness in milk products is compared with other foods such as seafood and poultry.

Even produce carries a significantly higher risk for foodborne illness than dairy and this includes dairy that is completely unprocessed and consumed fresh from the farm.

According to published reports from the Centers for Disease Control between 1999 to 2010, foodborne illness from raw milk averaged about 42 per year.

This means that a person is about 35,000 times more likely to get sick from other foods than from raw milk, according to Sally Fallon Morell, President of the Weston A. Price Foundation.

Mrs. Fallon Morell goes on to add that ” … 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.”

While cleanliness and good farm management practices have traditionally been the best ways to minimize the already low risk for raw milk contamination, technology is now offering another tool in the arsenal.

The Mocon Greenlight 900 Series

greenlight model 910A recently developed technology now offers grassbased dairies the ability to test the safety of every batch of raw milk within hours in a cost effective and efficient manner.

Developed by Mocon Inc. of Minneapolis, Minnesota in partnership with Luxel Biosciences of Cork, Ireland, the small, compact GreenLightâ„¢ Model 910 is a breakthrough system which offers rapid, same day, preventative screening technology for aerobic bacteria right on the farm by measuring respiration to determine the total live bacteria colony count.

Traditional screening technology for pathogenic bacteria which respirate aerobically such as E. Coli, Listeria, Salmonella, and Campylobacter use agar or film plate methods which are tedious and time consuming with specialized labs required for the testing and results taking up to a week to produce.

Homogenizing the samples, creating dilutions, preparing the agar plates, replicating the samples up to 4-5 times each and then incubating for 48-72 hours to let bacteria grow is time and labor intensive not to mention cost prohibitive for frequent sampling.

Unlike these traditional testing methods, the GreenLightâ„¢ Model 910 reduces sample preparation time, the overall cost of testing and provides same-day results in 1-12 hours depending on bacterial load.

As bacteria in the test sample multiply and respire, they consume oxygen and this change in oxygen is used to calculate the original sample’s colony forming units per gram (CFU/g) for solids or per milliliter for liquids.

The small unit includes an easy-to-use PC software interface with multiple measurement modes.  In addition, it provides the ability to generate a unique ID for each test so that it is simple to track specific batches.

This means that every single tank of milk could conceivably be tested before it is even bottled and purchased by the consumer!

While the type of bacteria detected in a given sample cannot yet be identified using the Greenlight 900 Series, this capability is expected to be available by the end of the year according to Mocon.

The unit costs about $9,000 and demos are available for farms that wish to try before they buy.

Raw Milk is Inherently Safe and Now Farmers Can Prove It – No Labs Required!

According to Dr. Ted Beals MD who compiled the CDC data that proves raw milk is safe:

“It is irresponsible for senior national government officials to oppose raw milk, claiming that it is inherently hazardous. There is no justification for opposing the sale of raw milk or warning against its inclusion in the diets of children and adults.”

While Dr. Beals’ analysis no doubt proves the case to those open minded consumers willing to spend the time in research, old habits die hard and the government stance that “raw milk is dangerous” still needlessly scares away far too many consumers who could truly benefit from this nutrient dense food.

Perhaps the advent of cost effective, on-the-farm technology such as the Greenlight 900 Series will help pave the way for raw milk becoming the in vogue, popular health food it truly should be.


Sarah, The Healthy Home Economist


Mocon’s New Greenlightâ„¢ 910 Unit Provides Cost-Effective, Same-Day Bacterial Detection For Low/Medium Throughput Users

Those Pathogens, What You Should Know

Picture Credit

Comments (81)

  • Tami

    The consuption of raw milk is minimal though, when and if it becomes legal and common there will be illness associated with it. Partly due to the fact that people are generally not super healthy and they are not used to this bacteria. That would be fine if people were willing to accept the consequences of their choices but what are these small time farmers going to do when they sued by the lady who miscarried d/t listeria or the chemo pt that dies of campy when he was trying to be healthy.

    May 9th, 2013 9:40 am Reply
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  • Chris Doughty via Facebook

    Where I live, in Florida, raw milk ranges from $9 – $11 a gallon!! I sure wish it was only $7…

    April 17th, 2013 6:48 pm Reply
  • CCM

    Man, when are we going to wake the heck up?! FEAR is killing is. Fear of germs, fear of nature, fear of each other. I have a friend in the hospital last week who got an infection from a slight scrape (type 2 diabetes complications) – and he is now considering a FECAL transplant. This techno solution to the *problem* of pathogens in raw milk is disinfo at its finest. (Problem – Reaction – Solution). Look at the numbers. The incidence of raw milk making people sick – even without fancy technology – is minuscule and does not warrant an expensive solution. “Microbes are nothing – the terrain is EVERYTHING.” Take care of your immune system and you won’t have to worry about germs.

    April 17th, 2013 8:53 am Reply
  • Amen Keights via Facebook

    If it was that dangerous we would be here would we? I think you have more chance of getting hit by a car than having a miscarriage from drinking raw milk.

    April 16th, 2013 11:05 pm Reply
  • Meg

    I love raw milk but unfortunately the data above doesn’t indicate how much of the sample size was based on pasturized vs. not, so it’s not going to be overly convincing to those who it needs to be.

    April 16th, 2013 6:47 pm Reply
  • laura

    This is fabulous news! i just hope it makes the price go down, we were paying $20 a gallon. It’s a fortune, but I can’t go without it!! My body craves it.

    April 16th, 2013 6:30 pm Reply
  • Kelli

    I really notice the taste of raw milk is superior to the junk white sludge found in stores. It angers me that government goes after a healthy product like raw milk yet they allow soda to be sold in the millions. I can get half a gallon for like $4.75 around here.

    April 16th, 2013 5:35 pm Reply
  • Jennifer Wiebusch via Facebook

    Yes, I remember learning about this. This is one reason pasteurization was implemented! Although you may be used to listeria (or at least you don’t get sick) it can cross the placenta and your unborn baby does not have the same immunity. There are other pathogens in raw milk that can make you or the baby sick. More than likely, you will not get sick from fresh milked cows if the farmer takes the right precautions. I would never buy it from a store, only a farmer that you trust.

    April 16th, 2013 5:06 pm Reply
    • Diana

      Hi Jennifer

      Can you please provide information about listeria crossing the placenta and the fetus not receiving the mums immunity? I thought that with the likes of German Measles that the child won’t get it if the mother is exposed during pregnancy if the mother is immune? Wouldn’t the same go for listeria?

      I’m interested in this as I’ll be trying for another baby soon and plan to drink raw milk throughout (as well as eat raw egg yolks, etc – as recommended by my mother-in-law (‘that’s what we did in my day’) and WAPF).

      Thanks :)

      April 16th, 2013 11:17 pm Reply
  • Tracy

    Double-post…oops….Kids squirming on my lap while I’m typing….I should know better…

    April 16th, 2013 4:22 pm Reply
  • Tracy

    I’ve recently switched to nearly all raw milk. Where I am in northern California, it’s $8.99 for a HALF gallon. For now, I’m in the position where I can spend that, but I haven’t decided what I would do if that changed. I would be dancing in the streets if I could get a full gallon for that much! Really, I’m drooling at hearing some of you can get a whole gallon for $7. I’ve feel great drinking it though, my kids can taste the difference (and like it better!), and it really helps with my oldest’s lactose intolerance. My skin has started looking more youthful since I started drinking it and I had a couple people actually comment on how they’d noticed my skin had gotten a glow they hadn’t seen before.

    April 16th, 2013 4:20 pm Reply
  • Tracy

    I’ve recently switched to nearly all raw milk. Where I am in northern California, it’s $8.99 for a HALF gallon. For now, I’m in the position where I can spend that, but I haven’t decided what I would do if that changed. I would be dancing in the streets if I could get a full gallon for that much! Really, I’m drooling at hearing some of you can get a whole gallon for $7. I’ve feel great drinking it though, my kids can taste the difference (and like it better!), and it really helps with my oldest’s lactose intolerance. My skin has started looking more youthful since I started drinking it and I had a couple people actually comment on how they’d noticed my skin had gotten a glow they hadn’t seen before.

    April 16th, 2013 4:20 pm Reply
  • Alya Husseini via Facebook

    My mother in law in Guatemala drank a glass of raw milk, cow or goat, every day when she was pregnant, didn’t have access to prenatals but had four beautiful, healthy babies. She also gave birth naturally to a pair of 7.5 lb each twins and hadn’t known she was carrying two.

    April 16th, 2013 4:04 pm Reply
  • Tracy Peck Whittington via Facebook

    Do it! :)

    April 16th, 2013 3:40 pm Reply
  • Michele Van Sickle Velligan via Facebook

    I’ll work on my family and let you know. I may have to sneak a gallon in the fridge and see what the reaction is :)

    April 16th, 2013 3:36 pm Reply
  • Tracy Beteta via Facebook

    I wish we could get raw milk around here. I miss having the cream for my coffee in the mornings.

    April 16th, 2013 3:25 pm Reply
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  • Kimberly Tidwell Dortch via Facebook

    Do we really want to quote the CSPI on this since they are the premier promoters of junk science! Don’t get me wrong I agree but I can’t stand what CSPI really stands for.

    April 16th, 2013 2:26 pm Reply
  • Tracy Peck Whittington via Facebook

    Michele Van Sickle Velligan – haven’t heard of any NC dairies but you can always get in our Co-op! :)

    April 16th, 2013 2:22 pm Reply
  • Susan H.

    I bought my first gallon of raw milk and paid $9.95. My 22 yr old son who was used to drinking 1% wasn’t sure about it but tried it anyways. His question to me was ” Why do you pay twice as much for milk that is straight from the cow and doesn’t have anything done to it? You’d think it would cost less.” [funny guy]
    I also remember 30+ years ago a teenage girl being hospitalized with Polio and the doctors believed she got it from the raw milk the family drank from their own cow. Don’t know if that is true, but wasn’t pasteurization a process that was believed to prevent things like that?

    April 16th, 2013 2:10 pm Reply
  • Tracey Ginter via Facebook

    Why would you want to when it’s intended for a calf, not a human?

    April 16th, 2013 1:06 pm Reply
  • K

    I agree with Erin. I don’t think this is definitive proof that RAW dairy has such a low rate of food borne illnesses. I would think the data is considerably skewed by those who drink pasteurized milk…?

    April 16th, 2013 12:45 pm Reply
    • Cathy

      Actually, RAW milk has a lower rate of foodborne illness that processed milk…perhaps Sarah can find the link with that information.

      April 16th, 2013 12:55 pm Reply
  • Dasha Cochran via Facebook

    Awesome news

    April 16th, 2013 12:20 pm Reply
  • Seraphina Faye via Facebook

    my latest question is about the possibility of radiation from drinking the milk in california

    April 16th, 2013 12:18 pm Reply
  • Erin

    That chart doesn’t say anything about raw milk. It compares how many people get sick from different kinds of food, with dairy being one category. A critic would say that the dairy rate is so low because the vast majority of our dairy is pasteurized.

    April 16th, 2013 12:12 pm Reply
    • Anthony

      Agreed. The government would definitey pick-up and run with that logic. Legislation like this really has little to do with logic or reason, and everything to do with protecting interests.

      April 16th, 2013 12:21 pm Reply
    • Anthony

      Good post.

      April 16th, 2013 1:32 pm Reply
    • Rachel

      In her post, she says that the dairy includes unprocessed as well. In the paragraph that talks about produce being more dangerous.

      April 16th, 2013 2:59 pm Reply
      • Meg

        ‘Includes’ could be any amount, however insignificant. Agree, to a critic this wouldn’t be convincing.

        April 16th, 2013 6:56 pm Reply
    • Diana

      Read The Untold Story of Milk to get a statistical breakdown between pasturised and raw milk. Pasturised milk has caused far more illness than raw milk. Well worth the read :)

      April 16th, 2013 11:12 pm Reply
  • Julene Allen via Facebook

    I got raw milk from a local dairy farm in Kentucky for $2 a gallon when I lived there several years ago. I am moving back there next week but those folks no longer sell the raw milk to neighbors because the dairy industry milk buyer they mostly sell to threatened to take away his business if he ever caught them doing so. It scared them and now they won’t sell raw milk to anyone. I’ll be buying my own milk goats instead.

    April 16th, 2013 11:42 am Reply
  • Umm Jannah via Facebook

    Mari Mari

    April 16th, 2013 11:39 am Reply
  • Seth Talbert via Facebook

    I don’t remember hearing any cases, it’s one of the big “DANGERS” of raw milk that the FDA touts but the miscarriage thing comes from the possibility that listeria bacteria may be present in raw milk which has the potential to cause a miscarriage if the mother is infected. If you’ve been drinking raw milk before your pregnancy you should have built up resistance to any bacteria that may have been present in the milk and thus would have no issues during pregnancy. Also quality farms that produce raw milk are typically a lot cleaner then factory farms (even organic), have less bacterial outbreaks (an they don’t sell milk from sick animals unlike factory farms), and by virtue of not having the “safety net” of pasteurization the milking area has to be a lot cleaner, animals have to be healthier, ect. If you’re close to a dairy that produces raw milk I would recommend heading over and having the farmer give you a tour (something a factory farmer would never allow by the way). Here’s the info on the listeria http://www.cdc.gov/listeria/

    April 16th, 2013 11:34 am Reply
  • Susan

    So many people commenting about the safety of raw milk. Are they new to this blog, or what???

    April 16th, 2013 11:32 am Reply
    • Sarah, The Healthy Home Economist

      Yes, new visitors that have never heard the good news about raw milk before! :)

      April 16th, 2013 11:35 am Reply
  • thehealthyhomeeconomist via Facebook

    Whitney Gesch I have been drinking raw milk for over 10 years and have never heard of a single case of this happening anywhere during that period of time.

    April 16th, 2013 11:27 am Reply
  • Yana Perchikova via Facebook

    Isn’t what all women do in the past having their cows, etc/

    April 16th, 2013 11:20 am Reply
  • Brandon Molly Marsh via Facebook

    Raw goat milk is awesome too and can be easier on sensitive tummies! But lamauncha (not sure I spelled it right) and nubian goats have the tastey milk!

    April 16th, 2013 11:15 am Reply
  • Michele Van Sickle Velligan via Facebook

    Tracy Peck Whittington, I’m now leaning towards the raw milk. Just need to get my family to agree :) Will there be a dairy near us when the law passes in NC??

    April 16th, 2013 11:11 am Reply
  • Rayna Miller via Facebook

    I get raw milk for 7$ a gallon. Oh so yummy! If I were to buy a gallon of organic milk in the store it would be 6.50. Non organic gallon here is 4.25

    April 16th, 2013 11:10 am Reply
  • Cathy

    Okkkk. $9000 bucks…..not a likely purchase on this dairy, grassfed jersey herdshare operation.

    April 16th, 2013 11:05 am Reply
    • Sarah, The Healthy Home Economist

      The prices will come down over time for this technology. And, if you think of it this way … a single incident of foodborne illness can put the farm out of business, $9K is well worth it.

      It is cheaper than much of the other farm equipment that dairy farms use, right? However, I do realize that for some small farms, $9K is a bit out of reach.

      April 16th, 2013 11:33 am Reply
      • Cathy

        We have over 200 owners, perhaps I’ll take a survey and see if they’ like to help pay for it. We have produced and drank raw milk for more than 50 years with nary a problem. I’m not saying it can’t happen, but problems are caused by the handling of the product and not with the product itself.

        April 16th, 2013 12:03 pm Reply
        • Sarah, The Healthy Home Economist

          Yes, good point. At least if the farm is able to test before the milk gets in the hands of the consumer, at least there is proof and evidence that the milk was fine when it left the farm.

          April 17th, 2013 1:51 pm Reply
  • Crystal Powers via Facebook

    Raw milk is amazing when raised by farmers who are knowledgeable and care about providing safe milk, we raise our own cows and love the milk! However, there are always those who cut corners. Milk from sick cows and dirty conditions is not safe. It is critical to know your farmer in this case! These bad actors are a big part of what got the laws changed in the first place.

    April 16th, 2013 10:53 am Reply
  • Heather

    Hi Sarah,
    I have some questions unrelated to today’s post. I am hoping to start making kefir soon with raw milk. My husband who we think has a dairy allergy gets terrible ezcema. We want to try the kefir to help heal his gut. In one of your posts you mentioned to a friend to push through the eczema. I know all bodies are different but what is a good timeline to try pushing through before determining there may be a dairy allergy (we haven’t don’t raw dairy before for very long)? Should we do about a cup a day (I know with GAPS we should start slower than that, but we have done tons of probiotics foods for the last year as well as my husband takes a pharmaceutical grade probiotic).
    Also, I read your article about the warning about millet. Do you eat millet at all? If I made millet pancakes once a week would that be too often? We generally don’t eat grains as we have been trying to follow GAPS as best we can but figured it would be better to cheat occassionally on something better than other things. I have fermented the grains just overnight & for 2 days as well. The pancakes are sweeteer with less fermentation but online it shows to ferment millet for several days.
    Also, I have been researching cookware & have looked at posts on your site as well as Weston Price – are ceramic dishes okay & is it a problem if there is aluminum in the pan. My mom bought me some lead free/PFOA/ceramic pans & I took them back due to the alum. Dr Mercola has pans free of so much but I don’t know if it matters as long as the ceramic covers the aluminum. I have stainless steel & just need to replace my wok pan & pancake/egg pan.
    I have been experimenting a lot with fermenting but sometimes run into questions. Do you know of a place where I can call in to get questions answered or are there any online classes that go beyond the basics?
    THanks for your time & help,

    April 16th, 2013 10:52 am Reply
    • Magda

      You can have pretty much as much kefir as you want but watch out for die-off symptoms or allergy symptoms. You might try starting with 1/4 cup, then go from there.
      Millet is not that great – I forget why… goitrogenic?? Aha, here you go:
      I would use sorghum, buckwheat, rice. Even teff. Oftentimes a combo of these tastes the best.
      For a wok, couldn’t you do stainless steel? I use a ceramic pan for eggs/pancakes (looks like Teflon, but it’s not – I do wonder about its safety as it’s a bit scratched up now… sigh). Also occasionally I use my cast iron pan, too. I would stay away from aluminum for sure. Are you saying it’s in the coating??
      For fermenting, I would search this blog for previous articles. There is also a section on video classes and recipes at the top.
      Hope this helps!!

      April 16th, 2013 11:43 am Reply
  • Jim

    At least it isn’t totally illegal in the US like it is up here. It took me years to find a source for raw milk because farmers are so afraid of stupid laws. As revolutionary as this new technology is I doubt my new found friends could justify the price with their one Jersey :-)

    April 16th, 2013 10:48 am Reply
  • Cristina Smyser via Facebook

    Jackie Patti

    April 16th, 2013 10:43 am Reply
  • Trixie Grohman Ferguson via Facebook

    Local raw milk here – there’s only ONE place I could find it, is $10/gallon. I can’t do it, so we don’t have milk. Sad because my daughter LOVES milk. When I was a kid – not THAT many years ago, we would take a jug down to the local dairy and buy a gallon of fresh, raw milk for $.25 gallon. Then the government had to put their noses in my business where it doesn’t belong and ruin everything. As usual.

    April 16th, 2013 10:37 am Reply
    • Shaniq

      Trixie. Pay it! Things will work out for you. Act in faith. No juice, no cable, no landline, only used clothes for my rapidly growing healthy son….but he gets his milk. Your daughters bones and organs in her childbearing years will thank you. The truth is coming out and people will eventually get the public servants to serve the public again. Blame inflation (another government construct), limited supply, and droughts not the farmer. To feed dairy cows to make creamy milk takes a LOT of grass & hay, which cows used to just graze, now farmers have to buy.

      April 16th, 2013 9:09 pm Reply
  • Jennifer Wiebusch via Facebook

    Weren’t there some recent-ish reports of people in Pennsylvania getting sick from raw milk?

    April 16th, 2013 10:29 am Reply
  • Ashley Kay Chennault via Facebook

    Jerica.. I get that.. But we have 38 acres that we are about to set up with goats, cows, chickens, pigs, etc.. I don’t think I’ll know what a vacation is anyway ;)… And I can’t wait

    April 16th, 2013 10:27 am Reply
  • Laura Genton via Facebook

    I don’t. do you have a link? I’m almost 6 months pregnant and I’ve been drinking raw milk for years. I’ve been to the ranch that I buy from and am confident in the quality and health of what I’m getting.

    April 16th, 2013 10:27 am Reply
  • Laura Genton via Facebook

    $7 a gallon?! that’s cheap to me! the UHT organic milk around here is $5-6/gal, and I pay $10-12/gal for my raw local organic.

    April 16th, 2013 10:25 am Reply
  • Nancy Keighley Petino via Facebook

    There was a time when raw milk wasn’t safe – well, not the milk itself, but the farming practices in big cities (think Chicago stockyards at the turn of the last century) were so filthy that the only way to guarantee safety of the product was to boil it first. It was cheaper, easier, to Pasteurize the milk than clean up the cattle. It has always been safe on the small farm.

    April 16th, 2013 10:22 am Reply
    • Deb Hollingsworth

      Also New York poor little boys walked around barefooted in the winter and would milk the cows and place their filthy feet into the warm milk ti try to stay warm. That couldn’t be very healthy!

      April 17th, 2013 9:52 am Reply
  • Whitney Gesch via Facebook


    April 16th, 2013 10:21 am Reply
  • Whitney Gesch via Facebook

    Does anyone remember women having miscarriages due to consuming raw milk? How does this change that? I’m not brill wing rude is really like to know.

    April 16th, 2013 10:21 am Reply
  • Jerica Cadman via Facebook

    Ashley, if you had your own cow, you would realize that $7/gallon is quite a bargain. Think… no vacations. Ever. That’s dairy farming. :-)

    April 16th, 2013 10:21 am Reply
  • Sara Campilii via Facebook

    Did anyone see the new Gain fabric softer commercial where “fresh is best” and the woman milks the cow right into her cup and drinks it? thehealthyhomeeconomist

    April 16th, 2013 10:20 am Reply
  • Valerie Theriault Emerson via Facebook

    ok i will…it really erks me the way our Government puts it nose into way to many thing concerning “our” health, then later down the lane we find out what they have done to us and our health, like we are lab rats…first our milk, then all of our food MONSANTO

    April 16th, 2013 10:18 am Reply
  • Ashley Kay Chennault via Facebook

    I wish it was a little less expensive.. We have a jersey farm near our ranch and it’s like $7 a gallon, but worth it.. I need a cow..

    April 16th, 2013 10:17 am Reply
    • Kathy Easterday

      That’s not too bad the only place we can get it costs 10 dollars a gallon.

      April 16th, 2013 5:17 pm Reply
    • Congetta

      I pay $19 a gallon.

      April 16th, 2013 10:33 pm Reply
      • Congetta

        Typo-$18/gallon for retail raw milk.

        April 16th, 2013 10:35 pm Reply
    • SoCalGT

      I’m paying $24/gal for Jersey/Guernsey milk and $18 for Holstein.

      April 17th, 2013 3:43 am Reply
    • Amy

      Hey Ashley, I know it seems expensive right now but technology like this usually starts out expensive and then becomes less expensive over time. Especially technology like this that is focused on being small scale and easy to use.

      April 17th, 2013 12:43 pm Reply
  • Lori Langone via Facebook


    April 16th, 2013 10:16 am Reply
  • Julene Allen via Facebook

    Hi Valerie, watch the documentary Farmageddon for the answer to your question. It’s on Netflix and maybe on YouTube.

    April 16th, 2013 10:15 am Reply
  • Sarah

    I wonder if these machines give off radiation?

    April 16th, 2013 10:15 am Reply
  • An Organic Wife via Facebook

    Money. It became unsafe AFTER they started tampering with it.

    April 16th, 2013 10:15 am Reply
  • Valerie Emerson

    if it is so safe, and good for us then why did they ever start tampering with it?

    April 16th, 2013 10:15 am Reply
  • Valerie Theriault Emerson via Facebook

    if it is so safe, and good for us then why did they ever start tampering with it?

    April 16th, 2013 10:13 am Reply
    • Susan

      You have to ask this question? Really? You don’t know our government very well, do you?

      April 16th, 2013 11:30 am Reply
    • Rachel

      It goes back the Industrial Revolution. People were leaving their family farms in droves to take city jobs but still wanted to consume the same products, milk included. This started the large-scale dairies close to major cities, but these dairies, to keep costs low, started feeding their cows leftover grains from beer brewing. This made the cows sick and more susceptible to carrying infectious microbes. This coupled with unsanitary cow and milk handling (it was appalling!) meant people were becoming severely ill and dying frighteningly often. An immediate solution was needed and since the overall attitude of the time was that science will save us all, they took up Pasteur’s method, which was originally developed for alcohol production. It stopped the illnesses, but at the cost of much of the nutrition the raw milk contains.

      April 16th, 2013 11:58 am Reply
  • Anthony

    That won’t stop the beaurocrats in Washington from reinforcing legislation that puts money in their bank accounts. Sadly, that’s what it’s come down to. More regulations usually get piled on, rather than overturning previously defective legislation. For example, they’ll argue that dairy is as safe as it is because of pasteurization; and yes, I know that there are studies or articles that say otherwise. Reason and logic will not prevail over power and money.

    Here’s the proof: http://ivn.us/2013/02/11/the-revolving-door-fda-and-the-monsanto-company/

    April 16th, 2013 8:57 am Reply
  • Mike W.

    The Center for Science in the Public Interest were the same people who ranted and raved about saturated fats in the 1980’s. They pressured McDonald’s and the like to switch to vegetable oils and later in the early 90’s they shamed movie theaters’ use of palm oil to cook popcorn. They are hacks.

    I point this out because when a trusted source of information (this site) references them they are legitimized by the act.

    By the way, I ordered your new ebook and it was great. Thanks for all you do.

    April 16th, 2013 8:53 am Reply

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