U.S. and Canadian Alliances for Raw Milk (ARMs) have announced their formation
TORONTO, ONTARIO, CANADA (January 10, 2010)? U.S. and Canadian Alliances for Raw Milk (ARMs) have announced their formation. These Alliances for Raw Milk (US ARM and Canadian ARM) and Family Farm and Food Freedom are to promote connections between natural farmers and dairies and families who want fresh, wholesome and healthy natural food choices based on their nutritional education.–The ARMs and their members have declared they have the right and freedom to choose the foods they deem to maintain and restore their health and the right to farm their own land and trade/share the produce with others. The Alliances also come at a time of unwarranted and rapidly increasing legal, regulatory and enforcement actions by state, provincial and federal agencies against small natural, sustainable and organic farms and food operations, especially in the dairy arena.—The Canadian ARM is already organized in Ontario and British Columbia. In the U.S. the states of Wisconsin and Ohio are well underway with thousands of members and more states are pending. Sources in major U.S. raw milk groups say there is strong interest for the EU and Australia and India to join forces in the Alliance.–Internationally known Michael Schmidt, co-director of Canadian ARM told the Journal that he wishes to communicate to the new Alliances and to all farmers and consumers of local, fresh food that:
Forming local state, federal and international alliances of concerned individuals is of utmost importance. What has to be burning in our soul, is the urge to be free and the determination not to be returned to a modern form of slavery. Blinded by wealth, comfort and convenience we are in grave danger of unconsciously consenting to the takeover of our well being by Government.This battle about raw milk is a battle about food freedom and our individual rights.This is not an isolated battle, this is a global issue beyond our imagination.
Michael Schmidt, a Canadian degreed biodynamic dairy farmer and teacher has become a well-known North American icon in the food freedom battle. Schmidt owns Glencolton Farms and got arrested this summer again at raw milk Dumpsite 41. His farm was raided by the Ministry of Health and police by 20 armed guards ? holding him as a prisoner in his own house for an entire day three years ago ? taking all the milk products to the city dump. This is the latest in a series of harassments that date back since 1994. He faces a $50,000 fine and imprisonment on January 21. Schmidt is charged for his disobedience for three years of court orders to make him stop providing raw milk to friends and family who actually own the cows he cares for.–At a court and rally right before Christmas in Viroqua, WI, Michael Badnarik, a Libertarian Presidential candidate in 2004 and considered a constitutional scholar and statesman, declared that nowhere is there in laws or constitutions that governments must tell us what we can or cannot eat. Who owns our bodies? We do.!!! That event led to the formation of the Wisconsin ARM.—Kaythlene Pirtle, a well-known Chicago musician, author and motivational speaker on nutrition told the Journal,
The new unified Alliances and many new raw milk alliances that are beginning to form around the world are voicing a universal outcry of citizens that are saying, We, as human beings on this planet earth, demand the freedom and basic right to choose what kind of food we purchase and eat for ourselves and our families. We will not compromise our lives and health by eating the substandard food produced by a broken profit-driven, government-corporate controlled food system whose only concern is making sure their pockets are lined with money.
Kurtis Staven, an Alliance coordinator and dairy farmer in British Columbia told the Journal of the dairy farmers concerns there:
At this point in history, when more people are becoming aware of the foods they eat and the consequences of those actions, there appears to be a political backlash as the guise of food safety is revealed as being geared toward supporting the major agri-business players. We can no longer sit idle and watch our inherent rights be cast aside in favor of corporate profits.!!!
According to one Alliance member interviewed, who did not want his name disclosed, said: People are getting fed up with the government/corporate partnerships in their kitchens and dictating what healthy is and feeding so much nutritional, health and food safety misinformation and disinformation to the general public.-The inside environmental health regulatory specialist says It is no longer a debate of the health benefits of clean natural milk; that has been settled for a long time. All these people seem to be saying is they want the freedom to eat and farm like grandma and grandpa did without guilt or fear of government intrusion. Now it is a battle over civil rights and basic freedoms .—The first co-sponsored event of the Alliances, along with other groups, will be in Ontario at the court judgments and rally for Michael Schmidt on January 21. Anyone can attend and for more information and to RSVP go to the event posting.—Michael Schmidt, also had this to say concerning the groups and alliances that are forming:
This is the chance to return to our fundamental values. This is a battle of individuals uniting to preserve what our children and grand children expect us to do. We battle not for us, we carry the burden of responsibility for the future, we carry the future of our children.
Farmers and consumers can freely join the U.S. Alliance for Raw Milk and Canadian Alliances for Raw Milk and several state/provincial ARMs at their internet locations. There, connections can be made with natural farms and food, educational events and upcoming rallies and court proceedings. More information will be disseminated at meetings and events on the local levels.
TO: FARM, FOOD, HEALTH, FREEDOM CIRCUITS/ CN, US, INTNL
ANTI-MRSA —- Plus
Suzuki I, Matsumoto Y, Adjei AA, Asato L, Shinjo S, Yamamoto S. –Department of Food and Nutrition, Kumamoto Women’s University, Japan.—The following study was undertaken to determine whether dietary supplementation with glutamine can be used to modulate the immune response following challenge with methicillin-resistant Staphylococcus aureus (MRSA) organisms in mice. Thirty BALB/c female mice were randomized into 3 groups: group A (n = 10) were fed 20% casein diet (control), whereas the mice in Groups B (n = 10) and C (n = 10) were given 20% casein diet supplemented with 2 and 4% glutamine, respectively. The diets were made isonitrogenous by glycine and alanine supplementation. On the 10th day on these treatments, each mouse was challenged intravenously with 2 x 10(8) colony-forming units (CFU)/ml of MRSA organisms and mortality was noted for 20 days. The survival rate in Group A (20%) tended to be lower than the rates in Group B (40%), and Group C (70%). CFU values of spleen and kidney of the surviving mice 20 days post challenge were not different among the three groups (p < 0.05). The present results suggest that dietary glutamine supplementation may be effective as a nutritional immunomodulator for the recovery from MRSA infection.
Oak bark against MRSA
Determining the effect of an oak bark formulation on methicillin-resistant staphylococcus aureus and wound healing in porcine wound models.–Ostomy Wound Manage. 2008 Oct;54(10):16-8, 20, 22-5–Authors: Davis SC, Mertz PM——–Control of wound infections, especially those associated with methicillin-resistant Staphylococcus aureus, is necessary for the wound healing process. Selection of topical agents should be based not only on their ability to eliminate pathogenic bacteria, but also on whether they may be detrimental to tissue repair. Two randomized, controlled in vivo studies using different porcine models were conducted to evaluate the effect of a topical oak bark ointment (treatment) on 1) methicillin-resistant Staphylococcus aureus in partial-thickness wounds, and 2) healing of second-degree burn wounds. Silver sulfadiazine, oak bark ointment vehicle control (polyethylene glycol), and no treatment (untreated wounds) were used as controls in both studies. In the first study, 108 partial-thickness wounds in three animals were inoculated with a methicillin-resistant S. aureus suspension (average 6.96+/-0.4 log CFU/mL) and covered for 24 hours with a polyurethane film. After polyurethane film removal, treatments were applied twice daily and nine wounds per day (three per animal) from each treatment group were cultured after 24, 48, and 72 hours. Methicillin-resistant S. aureus colonization was lowest in the active treatment group at all three assessment times and after 72 hours ranged from (5.01+/-1.1 CFU/mL) in the treatment to (6.20+/-0.8 CFU/mL) in the vehicle control treated wounds. In the second study, treatments were applied twice daily to second-degree burn wounds (n = 720) on eight animals. Daily epithelialization assessment (n = five wounds) was performed on day 7 through 10 after wounding. At every assessment time, the proportion of wounds healed was higher in the treatment than in the control treatment groups – days 8, 9, and 10 (active versus vehicle and untreated), P <0.01; days 9 and 10 (vehicle versus untreated), P <0.001. The oak bark formulation studied reduces methicillin-resistant S aureus contamination and facilitates healing in vivo. Research to ascertain the importance of these findings for clinical practice is needed.
PMID: 18927480 [PubMed – indexed for MEDLINE]
Bay Leaf knocks out MRSA
Anti-methicillin resistant Staphylococcus aureus (MRSA) compounds isolated from Laurus nobilis.
Biol Pharm Bull. 2008 Sep;31(9):1794-7
Authors: Otsuka N, Liu MH, Shiota S, Ogawa W, Kuroda T, Hatano T, Tsuchiya TWe found that an extract from Laurus nobilis L. (Lauraceae) leaves showed antibacterial activity against methicillin-resistant Staphylococcus aureus (MRSA). We purified two flavonoids as the effective compounds and identified them as kaempferol 3-O-alpha-L-(2”,4”-di-E-p-coumaroyl)-rhamnoside (C2) and kaempferol 3-O-alpha-L-(2”-Z-p-coumaroyl-4”-E-p-coumaroyl)-rhamnoside (C3). Both compounds showed strong antibacterial activity not only against MRSA but also against vancomycin-resistant enterococci (VRE). There was low or no antibacterial activity of C2 and C3 for Streptococcus pneumoniae, Pseudomonas aeruginosa and Serratia marcescens.
Does cholesterol act as a protector of cholinergic projections in Alzheimer’s disease?
Iwo J Bohr1
1University of Newcastle, Department of Neurology, Neurobiology and Psychiatry, Institute for Ageing and Health, Newcastle General Hospital, Westgate Road, Newcastle-upon-Tyne, NE4 6BE, UK–Corresponding author.–Iwo J Bohr: [email protected]
Received May 12, 2005; Accepted June 10, 2005.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The relationship between Alzheimer’s disease (AD) and progressive degeneration of the forebrain cholinergic system is very well established, whereas mechanisms linking this disease with cholesterol, apolipoprotein E (apoE) phenotype, and amyloid precursor protein (APP) metabolism have not been fully elucidated even though there is a plethora of publications separately on each of these issues. The intention of this hypothesis is to unify knowledge coming from all of these areas. It is based on an assumption that the process of APP hypermetabolism is a neuroprotective response for age-related cholinergic deterioration. In some individuals this initially positive process becomes highly overregulated by genetic or/and epigenetic risk factors and after many years of accumulations lead eventually to AD. I hypothesise that neuroprotective role of APP-hypermetabolism might be related to enrichment of neuronal membranes (lipid rafts in particular) in cholesterol in order to compensate for decrease in presynaptic cholinergic transmission and/or AD-related decrease in cholesterol levels. The above is consistent with findings indicating that activity of both muscarinic and nicotinic cholinergic receptors is correlated in a positive manner with cholesterol plasmalemmal content. Briefly – APP metabolism together with transport of cholesterol in apoE containing lipoproteins seem to play a key role in mobilising cholesterol into neuronal membranes.
The role of cholesterol in Alzheimer’s disease (AD) is attracting increasing attention of researchers  and there are conflicting messages coming form a great deal of reports. Despite the fact that a wide-spread opinion about high levels of this lipid in the organism still remains negative, there is a growing body of evidence suggesting its beneficial role in the brain. It is for example corroborated by the study showing that high cholesterol blood levels correlate with a lower mortality index and a better outcome following a first stroke . There was also a positive relationship between a hypercholesterolemic diet and improved preservation of cognitive functions in rats which previously underwent anoxic period . The significance of the results obtained with the use of a dietetic paradigm has recently been confirmed by findings reporting a net flux of peripheral cholesterol through Blood-Brain Barrier in the form of 27-hydroxycholesterol . It has also been found that patients suffering from AD have lower levels of cholesterol in cerebrospinal fluid in the lipid fraction of brain membranes resulting in altered membrane physical properties  and recently in cholesterol-enriched lipid microdomains in plasmalemma – lipid rafts . Moreover a relationship between AD and down-regulation of seladin-1; a protein involved in cholesterol synthesis was found, reviewed in  which may be due to a genetic disorder.–It appears that cholesterol has universal neuroprotective properties. However for the purpose of this article this activity will be described only in connection to AD.–The hypothesis combines within one unifying concept well established facts from the three following main streams of AD research:— the prevalence of forebrain cholinergic system deficits in the disease development, – metabolism of amyloid precursor protein (APP) and— the role of apolipoprotein E4 (apoE4) isoform as a risk factor in association with cholesterol metabolism in the brain.–These key issues will be briefly introduced before presenting the hypothesis.–The main type of neurons primarily affected by AD are these belonging to and innervated by the cholinergic forebrain projection. It is a neuromodulatory system related to high cognitive functions. Deficits in these commands are the first clinical manifestations of AD .–Forebrain cholinergic neurons and areas extensively innervated by them (hippocampus and neocortex) contain the largest amounts of senile plaques. According to amyloid cascade hypothesis, widely accepted by scientists, senile plaques are primary factors causing neuronal death in AD, whereas neurofibrillary tangles are secondary . The major constituent of senile plaques are peptides called β-amyloids, products of enzymatic cleavage of APP. Formation of senile plaques is a result of many years of accumulation of β-amyloids and other peptides forming extracellular insoluble aggregates. However it appears that in shorter periods APP and its metabolites demonstrate neuroprotective activity. The increased deposition of APP is a relatively quick reaction to factors deteriorating brain functioning, see for example:. Direct neuroprotective effects were shown in the rat hippocampus . They also were reported to protect cognitive functions following application of anticholinergic agent . Recently Koudinov and Berezov have reviewed evidence showing a positive role of β-amyloids in the brain .Cholinergic neurons display particular vulnerability to any negative factors affecting brain function, see for example: [14–16]. Ageing is a major process causing chronic deterioration of brain functioning, the cholinergic system being particularly susceptible and inducing long lasting overproduction of β-amyloids. If this process is aggravated by genetic and/or epigenetic factors it may eventually lead to development of AD.–The importance of cholesterol in the brain functioning is suggestively reflected by the fact that the human brain making up only 2% of total body weight contains as much as 25% of the total pool of this lipid . To a big extent it is concentrated in myelin sheath. However there are also considerable amounts also in neuronal plasmalemma and in lipid rafts in particular. Lipid rafts seem to play a key role in transmembrane signalling processes, including synaptic transmission . Importantly, APP is suggested to occur in lipid rafts [19,20].–The hypothesis aims at explaining this positive role of cholesterol in the brain in association with geriatric cholinergic deficits and APP metabolism.
Presentation of the hypothesis–As suggested above age-related dysfunction in the forebrain cholinergic system results in APP hypermetabolism. However the mechanisms by which APP metabolites fulfil their neuroprotective functions despite some attempts, have not been fully elucidated. I hypothesise that these properties are due to the involvement of APP metabolites in the process of internalization of lipoproteins labelled with apoE, enriched with cholesterol. What could be the aim of this process ? There are data indicating a positive dependence of cholinergic receptors (both muscarinic and nicotinic) on cholesterol content in plasma membranes  and the mechanism of molecular interactions between cholesterol and nicotinic receptors have been proposed . In contrast, receptors for monoaminergic agonists, seem to be negatively modulated by high membrane cholesterol [21,23]. In this respect increased uptake of cholesterol might be at least in part a process aiming at compensating cholinergic deficits and/or cholesterol deficits in AD caused for instance by genetic factors. Within the framework of this concept it is possible to explain the causal relationship between AD and a phenotype of apoE. The importance of apoE containing lipoproteins in neuroregenerative processes in connection to the role of cholesterol seems to be well established [20,24], although the role of APP and relationship of apoE-dependent transport with cholinergic transmission has not been fully clarified, despite some interesting proposals , which may be regarded as complementary to this hypothesis. There are three allele: ε2, ε3 and ε4 coding different isoforms of the protein. Expression of apoE4 isoform increases the risk of both sporadic and familial late onset of AD. Consequently one can assume that a higher demand of neurons for cholesterol results in higher production of β-amyloids which are engaged in internalization of apoE containing lipoproteins. Possibly interaction between the apoE4 isoform and β-amyloids in contrast to other isoforms is more prone to accumulation of insoluble aggregates and in addition might be less effective in cholesterol uptake as suggested in. The relationship between levels of expression of APP metabolites, amount of apoE and cholesterol levels has been shown in several instances. An interesting example of such a relationship is provided by Howland et al  who carried out experiments exploring a mouse model of AD. In these mice exposure to a high cholesterol diet resulted in reduction of APP metabolites and concomitant increase of apoE. Similarly, it was reported that cells in culture exposed to high cholesterol reduced APP metabolism . Reduction in APP metabolite production in conditions of high cholesterol in these publications may be explained by the negative feedback principle.
Testing the hypothesis
The best way to test the hypothesis might be by experiments combining all of its main constituents. For instance by inducing APP hypermetabolism, and then verify whether supplementation of high cholesterol would result in:
– lowering of APP hypermetabolism
– better survival of neurons in crucial areas like the forebrain cholinergic system, hippocampus and some neocortical areas
– better preservation of cognitive functions
Implications of the hypothesis–If the hypothesis is proved to be true it should first of all change negative attitude towards blood high cholesterol levels in clinical practice. In particular the use of statins in older subjects with neurological disorders should be revised. Recently there is an increasing number of reports indicating uncertainties related to this issue [20,27]. However this should be handled with care, since some authors even acknowledging the positive role of cholesterol in the brain do not exclude some beneficial actions of this group of drugs see e.g. . Nevertheless, if the hypothesis is validated it may result in changes in some diet recommendations, especially while considering that definitely not in all cases high blood cholesterol must result in arteriosclerosis, this is supported by findings indicating homocysteine and not cholesterol as the primary vessel damaging factor in this disease , see also a strong criticism of the concept “blaming” cholesterol as a primary factor in the disease .–Moreover it would open up new alleys in brain function studies in general and AD in particular. It would imply the need of widening our understanding of the activity of cholesterol in the plasmalemma of neurons and mechanisms by which cholinergic receptors interact with plasmalemmal cholesterol.
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Ontario Health Protection and Promotion Act in running a —cowshare– program
Raw milk enthusiasts say it’s a health panacea, loaded with nutrients, live, whole and delicious. Health Canada says it’s potentially ridden with harmful bacteria just waiting to infect anyone who gets near it. So who’s right about raw milk?—Pasteurization of milk and other beverages is the process of heating the liquid to kill possible pathogenic bacteria that could cause human illness and it extends shelf life by preventing spoilage. Originally invented by Louis Pasteur in 1862 as a means for preventing souring of wine and beer, pasteurization was applied to milk in the early part of the last century. Before wide scale pasteurization came into effect in the 1930s, all milk consumed by anyone was raw. Now all milk bought in Canada has been pasteurized. —-Raw milk advocates say the pasteurization process is essentially killing a whole, live food. They say that pasteurizing renders the milk life-depleting, actually putting a burden on the system when it is drunk, unlike raw milk, which is full of nutrients, enzymes and beneficial bacteria vital to the human digestive tract. Advocates state pasteurized milk consumption is associated with allergies, colic in young children, tooth decay, growth problems, arthritis, osteoporosis, and even heart disease and cancer. Dr. Edward Group of Global Healing Center says, “The milk everybody drinks today [pasteurized] is far from a whole food, and in my research is not fit for human consumption”.—Some in the pro-raw milk camp claim that lactose intolerance would not exist if people were drinking milk in its natural raw state instead of the pasteurized milk we drink today. The heating of milk converts the milk sugar lactose to beta-lactose, a form that is more rapidly absorbed in the system. Pasteurization also destroys enzymes that help break down lactose leading to a product that is more difficult to digest. Mildly lactose intolerant people are reportedly able to drink raw milk without incident.—On the other side of the fence, Health Canada maintains that drinking unpasteurized milk is dangerous. “Any possible benefits are far outweighed by the serious risk of illness from drinking raw milk,” says their webite. They say that raw milk can easily and silently harbour harmful bacteria, including salmonella, E. coli and listeria, which can cause human illness and even death. It is currently illegal to sell unpasteurized milk in Canada.– Although it is undoubtedly beneficial to destroy dangerous pathogens in our milk, pasteurization amounts to throwing the baby out with the bathwater, destroying all probiotic bacteria and enzymes in the process. As it stands, pasteurized milk needs to be fortified with vitamins to put back in nutrients that were destroyed in its processing. Pasteurization also destroys the chemical make-up of calcium found naturally in raw milk, according to Dr. Group and it destroys all the vitamin C.—Critics accuse Health Canada of being in bed with the milk industry (one of the reasons that milk features so prominently on the government-created food pyramid or the “four basic food groups” of the past; programs that have been informing Canadians of the “right” way to eat for decades). Since the large scale distribution of raw milk would be impossible due to its delicate nature, getting real, raw milk from safe, small-scale producers around the country would be a threat to the dairy industry. The raw milk campaigners say money rather than safety is the real concern here.—Is drinking raw milk dangerous? Personally I don’t think so as long as the precautions given by the raw milk crowd are followed. They say that only organic, pasture-raised, grass-fed cow, goat and sheep milk should be consumed raw. This is because grain and soy fed animals have different milk composition and that milk is missing important antibacterial components which stave off any harmful pathogens. Organic green grass is a cow’s natural food source, so it makes sense that this would produce the healthiest, safest milk (note that this is not how cows within the dairy industry are generally raised or fed).—Because it is illegal to sell, raw milk is not easy to find in Canada. However, yesterday an Ontario court found that farmer Michael Schmidt was not guilty of violating the Milk Act and the Ontario Health Protection and Promotion Act in running a “cowshare” program. Because the rules for pasteurization do not apply to farmers, if you own a share of a cow, you’re technically drinking your own farmed milk. This ruling will likely open the doors for other such programs around the province and may set a precedence for similar cases in other provinces.
The Healthy Foodie is Doug DiPasquale, Holistic Nutritionist and trained chef, living in Toronto. You can email him with questions at [email protected].
Healing Poultice for sealing and pulling — Remedy
This recipe works fast and can seal a wound within minutes – it will draw out and seal wounds—what you will need is Comfrey extract —Wormwood ( powdered ) Diatomacious Earth ( clay ) and mullein and gelatin—take equal parts of the gelatin and powdered wormwood and mullein add to bowl –then add 1 tsp of the comfrey extract—add then your clay and mix til pasty the use a spreader or back of a spoon and smooth this on over the open wound—this will cause the wound to seal up and smoothly—the wormwood and comfrey will assist in disinfecting the wound on a microbial level as well as an antibacterial–the clay and gelatin and comfrey will utilize the proteins and nutrients the skin needs as well to regenerate—this will be an asset even those with other skin conditions–such as exczema and psoriasis—may even impact those with skin contaminats that maybe lodged in the skin( to expedite this utilize again enzymes such as serrepeptase and edta and iodine internally to break down metal contaminats—
TOP G HOME
RAW MILK –Facts and Nutrition Fallacies of the Medical System PROPYLENE GLYCOL Recipe for Raw Milk
Diet Of Whipping Cream, Butter, Oil Can Help Control Epileptic Seizures In Many Children
Recipe —Immune enhancer with Garlic –Iodine –and Vinegar—
Fallacies of the Medical System
“If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as the souls who live under tyranny.” — Thomas Jefferson “Most men die of their remedies, not of their illnesses.” — Moliere “Doctors Are The Third Leading Cause of Death in the US.” — Dr. Joseph Mercola “The very first requirement of a hospital is that it should do the sick no harm.” — Florence Nightengale “Doctors give drugs of which they know little, into bodies, of which they know less, for diseases of which they know nothing at all.” — Voltaire “…the estimated total number of iatrogenic deaths—that is, deaths induced inadvertently by a physician or surgeon or by medical treatment or diagnostic procedures— in the US annually is 783,936….while 553,251 died of cancer.” — Gary Null, et al., Death by Medicine “In nothing do men more nearly approach the gods than in giving health to men.” — Cicero “The Lord hath created medicines out of the earth; and he that is wise will not abhor them.” — Ecclesiasticus 38:4 “But, it’s not my job.” If you’re not actively supporting health freedoms, you’re doing exactly what they are counting on you to do. “In all the controversies over what the causes of diversities might be, no one seem to have paid much attention to the factor in the environment that has the most obvious effect on any organism: food.” — Michael Crawford & David Marsh “Most over-the-counter and almost all prescribed drug treatments merely mask symptoms or control health problems or in some way alter the way organs or systems such as the circulatory system work. Drugs almost never deal with the reasons why these problems exist, while they frequently create new health problems as side effects of their activities.” — John R. Lee, M.D. “What we find now is the fleecing of the American public’s pocketbooks by the environmental movement for their political use. What we find now is exhausting litigation, instigation of false claims, misleading science, and scare tactics to fool Americans into believing disastrous environmental scenarios that are untrue.” — US Senator James Inhofe, Chairman, Environment and Public Works Committee October 10, 2004 RAW MILK –Facts and Nutrition
Back in the 20’s Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today’s milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.–What’s needed today is a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing, in short………..A CAMPAIGN FOR REAL MILK!
Real Milk comes from Real Cows–The source of most commercial milk is the modern holstein, bred to produce huge quantities of milk–three times as much as the old-fashioned cow. She needs special feed and antibiotices to keep her well. Her milk contains high levels of growth hormone from her pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the udder limits of milk production.
Real Milk Comes from Cows that Eat Real Food–Real feed for cows is green grass in Spring, Summer and Fall; green feed, silage, hay an root vegetables in Winter. it is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and the fat-soluble catalyst that promotes optimum mineral assimilation are greatest in milk from cows eating green grass, especially rapidly growing green grass. Vitamins A and D are greatly diminished, and the fat-soluble catalyst disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairycow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled “organic”) comes from dairy cows that are kept in confinement their entire lives and never see green grass!
Pasteurization Destroys Nutrients–Pasteurization destorys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk die before maturity. Raw milk sours naturally but pasteurized milk turns putrid and processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. The practice of heating milk to kill germs was instituted in the 20s to combat TB, infant diarrhea, indulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. (and pasteurization does not always kill the bacteria for Johne’s disease, with which most modern cows are infected. The Johne’s bacteria is suspected of causing Crohn’s disease in humans.) Clean raw milk from healthy cows is available here at Prairie Rose Ranch.
Real Milk is Not Homogenized–Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.
Real Milk Contains Butterfat…and lots of it!—Average butterfat content from old-fashioned cows at the turn of the century was over 4% (or more than 50% of calories). Today butterfat comprises less than 3% (or less than 35% or calories). Worse, consumers have been duped into believing that low-fat and skim milk products are good for them. Only by marketing low-fat and skim milk as a health food can the modern dairy industry get rid of its excess poor-quality, low-fat milk from modern high-production hers. butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. butterfat is rich in short- and medium chain fatty acids which protect against disease and stimulate the mmune system. It contains glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties.
Real Milk Contains No Additives
Powdered skim milk, a source of dangerous oxidized cholesterol and neuortoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.–Pasteurization laws favor large, industrialized dairy operations and squeeze out small farmers. When farmers have the right to sell unprocessed milk to consumers, they can make a decent living, even with small herds.–Our herd here at Prairie Rose Ranch numbers only six Jerseys. We hope to add more cows in the future, especially cows that are bred to produce milk on grass alone. We will never have more than ten Jerseys in our herd. Now that’s small!