The lie about raw milk

I guess the average person, as myself, tends to believe about anything that “the important” people put out there for us. I was taught to always respect, listen and adhere to what my government told me…that is until the hippie movement erupted. Though I was never a hippie as I didn’t do drugs, I loved the fashion they brought us, but even more so, loved the mantra about authority: “Don’t believe them because we can’t trust that BIG is interested in anything having to do with our well-being. Question and research EVERYTHING.” This has stuck with me, always.

Honestly and shame on me for this, but there have just been so many health issues I have concentrated on trying to find a “fix” for. I definitely dropped the ball on researching the milk issue as it was logical (at the time) and believable about bacteria in milk from cows that weren’t checked, regularly. I do recall my thought process at the time. “What a shame to have to do this to milk as I bet there are vitamins being destroyed in the process.” Little did I realize, dead vitamins are the least of my concerns. At the time, I sadly accepted pasteurization as “progress.” Progress can come in a variety of colors, but government’s and Big Pharma’s brand of progress will always be black.

So most people believe the reason for banning raw milk is due to the risk of bacterial contamination. This is a “No, no and more no!” The real reason it was banned was to give Big Pharma a leg up and to be able to routinely be a part of all our daily lives! The fact is that raw milk was consumed by all civilizations for 10,000 years with “0” pasteurization, processing or regulation. It was the foundation of human nutrition across all continents. Then in 1987, the FDA (again, under the guise of our protection) made interstate sale of raw milk illegal. Yes, 10,000 years of safe consumption down the tubes and, out of nowhere, falsely labeled as “dangerous.” This was NOT because anything about milk had changed, BUT rather, something changed concerning what THEY needed you to no longer have access.

The “processing” of milk ends up destroying around 60 functional enzymes. Lactoperoxidase is a natural antibiotic that kills pathogens without killing beneficial bacteria. Lipase is another enzyme that allows/promotes complete fat digestion and augments nutrient absorption into our bones.

Pasteurized milk contains zero active enzymes. The calcium in pasteurized milk is mostly unabsorbable without phosphatase. We are encouraged to drink milk for strong bones but the only way our bodies “use” pasteurized calcium is mainly to benefit the “pill pushers” and surgeons—it clogs the arteries. The “health food” then becomes nutritionally stripped by the very process that they claim makes it more “safe.”

Did you know that raw milk contains immunoglobulins; these are antibodies that, literally, programmed your immune systems! Youngsters raised on raw milk manifest 50% lower rates of asthma, 40% lower rates of allergies (in general) and 60% lower rates of ear infections compared to the “pasteurized” milk consumers! This was published in the Journal of Allergy and Clinical Immunology, peer reviewed and replicated. This is just fascinating to me that the immune “DNA” in raw milk TEACHES our bodies to discern between the real threats and harmless substances. Without this, the immune system misfires or simply cannot function. It attacks pollen, food proteins, and, attacks itself. The autoimmune epidemic began—get this—when the raw milk was banned! No coincidence there.

Laxtoferrin, present in raw milk, and once again “murdered” in the pasteurization process, is one of the most potent “anti-cancer” compounds, naturally occurring. It binds to iron (which cancer cells require 10-15 times the rate of healthy cells) and starves tumors of their primary replication fuel. This has been published in dozens of studies, but oncologists never talk about it or give it credence enough to maybe further investigate on their own.

Raw milk also contains conjugated linoleic acid (CLA) at levels 500% higher than processed milk; CLA inhibits tumor growth, reduces body fat AND improves insulin sensitivity, but heat processing destroys this. They didn’t pasteurize (murder) milk to protect us from bacteria, but rather, the process took place in order to protect their industries FROM a food that was perfect and prevents diseases that they profit from treating.

In a country of 330 million people, raw milk consumption caused illnesses in 84 persons per year. From a food consumed by 10,000,000 Americans, pasteurized milk caused 412 hospitalizations and this is just from one bacteria, Listeria. The “safe” version of our milk hospitalized five times more people than the raw milk “sickens.”

This ban was never about “safety,” but rather and always, control…control of our immune system, health and pharmaceutical board members’ endorphins! Pharmaceutical “answers” are unnecessary for the majority of common diseases if we give our bodies what they were meant to have and what God has provided. Twenty-two states now allow raw milk sales as the ban is crumbling before our eyes. Folks who drink raw milk do not become ill; they don’t fill waiting rooms. The government killed a perfect food that we thrived on for 10,000 years and put in its place a dead version that makes you sick enough to require their drugs to mask symptoms. Raw milk was banned only because it just works way too well and makes us healthy!