Understanding our Milk Industry  by Jennifer Sharpe

Nature in its raw form is the best. You can prove this by eating a plastic flower pedal and a real flower pedal- not the same, is it!! So why have we changed the milk we consume? And what are the ramifications to our health of changing what nature made? And how do you know if you are one of those who are consuming milk and feeling the side effects that are never talked or written about? The countries with the highest intake of dairy products are invariably the countries with the most osteoporosis.

Milk comes in a raw form, or pasteurized and homogenized form. Pasteurization has been around since Louis Pasteur discovered it in the mid-1800s. The major rationale behind pasteurization, that it eliminates the risk of contracting TB (tuberculosis), but the statistics have never shown that pasteurized milk is any safer than certified raw milk.Pasteurizing milk destroys enzymes and reduces the vitamin content by over 50 percent. Pasteurization does not lower the bacteria count of the milk, for germs grow faster in pasteurized milk than in raw. Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, and kills beneficial bacteria. Raw milk contains beneficial bacteria such as lactobacillus acidolphilus which holds the putrefactive bacteria in check.

If milk were not pasteurized, it would have to be produced under far more sanitary conditions. Pasteurization hides this low quality, just as flour bleach hides the musty state of poor wheat. Homogenization is another trick; it permits the mixing of stale milk with fresh, which without homogenizing would exhibit the tell-tale curdling of staleness, so we are drinking stale milk we just can’t tell.

  Excessive amounts of dairy products actually interfere with calcium absorption; the excess of protein that the milk provides is a major cause of the osteoporosis problem.

  Experimental animals deteriorate rapidly on pasteurized milk; calves fed pasteurized milk die within 60 days. So why do we pasteurize milk? 1) It extends the shelf life of milk from five days to several weeks and 2) It enables the farmer to have lower standards of cleanliness.

Processed cow's milk is not healthy for humans and is linked to a wide range of physiological complications. The list of problems that have been associated with the consumption of milk and dairy products includes iron deficiency anemia, allergies, diarrhea, heart disease, colic, cramps, gastrointestinal bleeding, sinusitis, skin rashes, acne, arthritis, diabetes, ear infections, osteoporosis, asthma, autoimmune diseases and possibly even lung cancer, multiple sclerosis and non-Hodgkin's lymphoma. Milk and dairy products are acid-forming and mucus-producing substances that provide the ideal bodily environment for many children and adults to experience increased frequency of colds and flues.

Many studies have researched milk and its side effects. In the Cohen’s book "Milk the Deadly Poison” states

  • Milk is the reason that one out of six American women will develop cancer of the breast.

  • Twenty-five million American women over the age of forty have been diagnosed with bone crippling arthritis and osteoporosis. These females have been drinking in excess of two pounds of milk per day for their entire adult lives. Why are their doctors blind to the fact that drinking milk does not prevent osteoporosis?

  • Calcium in milk is not adequately absorbed and milk consumption is the probable cause of osteoporosis.

  • Milk is responsible for allergies, colic, colitis, earaches, colds and congestion in young children. Research indicates that one bovine protein in milk destroys the insulin-producing beta cells of the pancreas, causing diabetes.

  • The Food and Drug Administration (FDA) used to allow a small amount of antibiotics in milk. FDA scientists recognized that consumers should not be drinking a fluid containing antibiotics. In 1990, the one part per hundred-million antibiotic residue in milk standard was increased by one-hundred times to one part per million. As a result, new strains of bacteria developed, immune to the 52 different antibiotics found in milk. Antibiotics no longer work because Americans have been drinking milk and eating dairy products containing increased hormones.

Sources of Calcium developed by Brenda Davis, R.D. The chart gives a summary of calcium rich plant foods, calcium content, absorption rate and total estimated absorption.


Serving Size

Calcium Content (mg.)

Fractional Absorption (%)

Estimated absorbable

*Cow's milk

1 cup




Almonds, dry roasted

1 oz.




Beans, pinto, red or cranberry

1 cup




Broccoli, boiled

1 cup




Brussel sprouts, boiled

1 cup




Cabbage, green, boiled

1 cup




Kale, boiled

1 cup




Kohlrabi, boiled

1 cup




Mustard greens, boiled

1 cup




Oranges, navel

1 medium




Sesame seeds, unhulled

1 oz.




Spinach, boiled

1 cup




Turnip greens, boiled

1 cup




"Well, where do you get your calcium?" Dr Hegsted in England 
says the answer is: "From exactly the same place the cow gets 
the calcium, from green things that grow in the ground," mainly from leafy 
vegetables. After all, elephants and rhinos develop their huge bones 
(after being weaned) by eating green leafy plants, so do horses. It seems 
that all of earth's mammals do well if they live in harmony with their 
genetic programming and natural food. Only humans living an affluent 
life style have rampant osteoporosis”.
I have found Raw milk and milk products at www. Organic pastures.com 
or (559) 846-9732 Gallon raw milk $8.00, low fat $7.00, butter 7.50/lbs, 
can be frozen, ships UPS and takes 1 day to arrive. 
If you have any questions if milk is causing your health problems, stop 
consuming dairy for 1-3 months and if your health problems ‘disappear’ 
then yes dairy was the source.   Jennifer Sharpe

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