Keep in mind as you read this that the majority of countries where raw milk is legal require testing for MAP infected cows before their milk is ever allowed for sale. In Canada, the group Cow Share Canada, requires it’s farmers to have each and every one of their cows tested for this before they are allowed to even come onto the farm. As of this writing, there seems to be no obligation for a farmer supplying milk to be pasteurized, to have his cows tested. Once all that milk is in a common bulk tank headed for the pasteurizing plant how do we know if it’s infected or not?
On our community forum is a board where you can add your stories of healing with raw milk whether they are Crohn’s related or any other physical or emotional stories.
This entry was sent to us by Richard Barrett:
Crohn’s Disease
This is an intestinal human disease which has been linked to the milk from Dairy cows which have the Johne’s Disease. It is a bad bacteria known as Mycobacterium avium paratuberculosis , (MAP).
The Canadian Institute of Public Health Inspectors Power Point presentation on Raw Milk at their 2010/11/07 conference stated that pasteurization does not kill MAP, Listeria moncytogenes, Spore forming Bacillus Spp, and Pseudomonas.
Also that within Canada, cattle is assumed to be the most important reservoir for MAP.
In Ontario, 90,000 cows were tested in 2011 and 1 – 5 have the Johne’s Disease. The Dairy Industry is attempting to remove these because of reduced milk production. The greater reason should be that MAP may have caused over 200,000 Canadians to have Crohn’s Disease and that pasteurization does not kill this bad bacteria.
The greater question that needs to be answered with good research is, ‘Why are the symptoms of Crohn’s Disease cleared up when a person switches to Fresh Unpasteurized Whole (FUW) Milk that comes from grass fed cows.’Max Kane is one example of this.
Please E-mail me your name and your story if your Crohn’s Disease or another disease, which was medically documented, was cleared up using FUW Milk. My E-mail is fuwmilkalberta@gmail.com.
Grant IR, Ball HJ, Rowe MT. “Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.” Letters in Applied Microbiology. Jun 1999 28:461-465. 12 Apr 2012.
Millar D, et al. “IS900 PCR to Detect Mycobacterium paratuberculosis in Retail Supplies of Whole Pasteurized Cow’s Milk in England and Wales.” Applied and Environmental Microbiology. Sept 1996 62:3446-3452. 12 Apr 2012.
Sanderson JD, Moss MT, Tizard MLV, Hermon-Taylor. “Mycobacterium paratuberculosis DNA in Crohn’s disease tissue.” Gut 1992;33:890-896. 12 Apr 2012.