Food Safety

As consumers, we are all concerned about food safety. We want to know that the foods we are eating — whether vegetables, dairy, proteins, grains, or other foods — are safe for ourselves and for our families.  RAWMI in the US has specific standards for producing safe raw milk for human consumption that we think are excellent.  Have a look at them here http://rawmilkinstitute.net/wp/wp-content/uploads/2012/07/RAWMI-Common-Standards-20120716.pdf

Have a look at this video on how to produce safe raw milk.  As a consumer you need to ask your farmer about his/her sanitation practices and this farm is awesome.  We can’t download the video but you can see it at this link: http://videos.oregonlive.com/oregonian/2012/04/raw_milk_practices_at_champoeg.html

New: “Unpasteurized Milk:  Myths and Evidence.” Presentation by Nadine Ijaz at the B.C. Centre for Disease Control: http://www.bccdc.ca/NR/rdonlyres/00E8757C-99E4-4414-8C54-2C92BB776567/0/RevisedPresentationJuly8RawmilkmythsandevidenceNadineIjaz_PROTECTED.pdf

 

Raw Milk is Safe When Produced With Care

The argument that governments across Canada use against raw milk is that it can contain pathogens.  Any raw whole food can contain pathogens, but how that food is grown and handled makes all the difference.  Below you will see links to various articles on the safety of raw milk.  Do some research and make up your own mind.

  • The Healthiest Milk” – Video from Professor Ton Baars on the benefits of good grazing, the different quality of milk from green grass fed cows, and producing safe raw milk.
  • The testimony of Dr. Theodore Beals at the trial of Chilliwack agister Alice Jongerden of the Home on the Range cowshare.  Dr. Beals is a U.S. pathologist and a believer that whole fresh raw milk produced carefully is safe (view PDF file).
  • Dr. Theodore Beals’ presentation at the Third International Raw Milk Symposium (May 7, 2011, in Bloomington, Minnesota), reprinted on the “Bovinity” website.
  • “Rebuttal to the FDA Article: ‘Raw Milk Misconceptions and the Danger of Raw Milk Consumption’” by the Weston A. Price Foundation, March, 2012  (view PDF file).
  • The Raw Milk Institute (RAWMI) in the U.S. in alliance with Cow Share Canada has released a set of standards for raw milk farmers (view PDF file).  The three fundamental components to the Raw Milk Institute farmer mentoring program are:
      1. Common Standards that all RAWMI-listed farmers follow
      2. Risk Analysis and Management Program (RAMP), food safety program specific and appropriate to farm size
      3. Training and Education

Raw milk is sold in vending machines in France.  Most dangerous food product?  

”  I always talk about ‘carefully produced raw milk’ because not all raw milk is created equal. Raw milk produced by concentrated animal feeding operations (CAFOs) cannot be produced safely. Indeed, industrial dairies depend on pasteurization to clean up any sanitary problems that occur in production, and people do get ill or even die when pasteurized milk is contaminated by raw milk that is intended for pasteurization. Health authorities often disingenuously cite such contamination are justification for banning carefully produced raw milk that is intended to be consumed raw.

”  But carefully produced raw milk has a nearly spotless health record – you are much more likely to be struck by lightning than to become ill from consuming carefully produced raw milk. There is general agreement that such milk comes from small herds of cows, goats, or sheep that are primarily fed naturally-occurring grass or browse, that the milk endures little or no processing other tahn rapid chilling and filtering, and that organic practices be followed. It is often hand-milked, which can be more sensitive to potential problems, such as sub-clinical mastitis. Hand milking can also be more sanitary, as the pipes and tubes of milking machines can be difficult to keep clean.” – Jan Steinman

The news is full of Salmonella and E. coli outbreaks these days. No food seems to be immune. What is generally swept under the rug in discussions about raw milk, however, is the protection given by lactic acid-producing bacteria normally present.  In what microbiologists call the Competitive exclusion principle, non-pathogenic bacteria such as Lactococcus lactis can actually limit or kill bad bugs like Listeria monocytogenes, responsible for hundreds of illnesses yearly.”

“PROTECTIVE COMPONENTS: Raw milk contains numerous components that assist in:

•Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);

•Preventing pathogen absorption across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria);

•Strengthening the Immune System (lymphocytes, immunoglobulins, antibodies, hormones and growth factors) (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).

 

“It is very difficult to get a man to understand something when his salary depends on not understanding it.” – Upton Sinclair

 

“Over 16,000 culture-confirmed cases of infections due to Salmonella typhimurium were traced to two brands of pasteurized 2% milk produced by a single dairy plant.  The number of persons who were actually affected was estimated to be somewhere between 15,000 and 200,000…..eighteen deaths occurred.”  Journal of the American Medical Association December 11, 1987 (Source: The Untold Story of Milk by Ron Schmid, ND)

 

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