| Sorry but that stuff about enzymes, vitamins and "beneficial bacteria" is on the level of "it's got electrolytes". If I dug a bit I'm sure I'd find the "PhD in Nutritional Immunology" is one of the swivel-eyed loons, or funded by them. > There are small farmers all over industrialized countries who have no problem
drinking raw milk (most of them probably, because the machines are expensive). There are people in rural, non-industrialized Sub-Saharan Africa where non-Pasteurized milk is a staple. The key is that the milk is coming from mostly healthy cows and is drunk fresh. Here is a thought experiment: why do human infants tolerate raw human milk and calves tolerate raw cow milk despite having undeveloped immune systems? It's consumed fresh. Yes, people around the world drink raw milk all the time. And they get food poisoning all the time. As the WHO link I posted above points out, raw milk and dairy is the main source of infection with Campylobacter, enterotoxic E. coli and Listeria. And a bunch of other pathogens besides, like Brucella, C. Burnetii, S. aureus, Salmonella etc. Which, again, can contaminate fresh milk from healthy cows just fine. Btw, you can consume raw milk that isn't fresh without trouble if it is clear of pathogenic bacteria. But you won't know that unless you can actually test its microbial load at the very least. It's not the freshness of the milk that matters, it's what's living inside it that can make you sick. I don't understand why all this is so hard to understand. Again, atavism and return to nature. "If it's fresh, it's good". Which brings me to your thought experiment: cows happily take a shit, step on it, smear it all over the grass and then eat the grass. Is that OK because it's fresh, what do you think? P.S. > Pasteurization was standardized at a time in history before biochemistry, immunology, and modern nutritional studies Mnyeah, not really. Pasteurization kept being "standardized" well into the 1980's, when it was determined that C. burnetii (the most heat-tolerant of bacteria targeted by pasteurization) was not destroyed by heating milk to 61C for 30 minutes, as was until then standard practice targeted at Mycobacterium bovis, which was considered to be the most heat tolerant raw milk contaminant. As a result, modern practice of heating milk to 63C for 30 minutes or 72C for 15 seconds was established because it was found to destroy all individual cells of C. burnetii with good certainty. In fact there's a range of times and temperatures determined by experimentally verified heat death curves. All that is from 1986, in the International Dairy Federation Bulletin. I wonder who told you that bit about "before biochemistry". The swivel-eye loons, I guess? |