Did you know…that mass produced pasteurized milk is the number one allergic food—but milk in its natural, raw state is loaded with health benefits?
More than 12 million U.S. citizens currently contend with food allergies.
Not only that, but the prevalence of food allergies in the general population continues to spiral skyward—and one food more than any other is wreaking havoc on the health of millions of Americans: pasteurized cow milk.
According to Dr. Mercola, “Pasteurized cow’s milk is the number one allergic food.”
The symptoms of a milk allergy can be quite severe. Complications and diseases can occur, such as…
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• Gastrointestinal bleeding
• Osteoporosis and tooth decay (so much for drinking your milk for strong bones and teeth!)
• Heart disease
• Type 1 diabetes
• Infertility
• Most kinds of cancer, including leukemia
No wonder non-dairy alternatives like nut milks and coconut milks and soymilk (which raise its own health concerns) are becoming more and more popular.
The Pasteurization Lie: It’s About the Profit
It may not be a huge surprise that milk is a problem food for many. However, what few people realize is that cow’s milk, in its natural state, is one of the most profoundly healthful foods.
Unfortunately, almost all of the nutritive benefits of milk are stripped away by the pasteurization process.
To be pasteurized, milk must be kept between 145 degrees and 150 degrees for at least 30 minutes. This results in denaturation—a radical, structural change to the proteins found in milk. 
Public health officials claim pasteurization is necessary in order to prevent the transmission of bacteria—E. coli, listeria, and salmonella, in particular.
What they don’t mention is that pasteurizing milk extends its shelf life. A longer shelf life means bigger profits for the dairy industry. Aside from ridding milk of potentially dangerous bacteria, pasteurization…
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• Destroys beneficial bacteria
• Promotes pathogens
• Eliminates valuable enzymes, vitamin B12 and vitamin B6.
“Less than 1% of the milk consumed in America is raw,” writes Mercola, “which is most unfortunate as the benefits of raw milk is a highly health-promoting food.”
Raw milk is a standout source of a number of nutrients including the friendly bacteria lactobacillus acidophilus. In Mercola’s estimation, it is “the finest source of calcium available.”
The Raw Deal
The main reason so little raw milk is sold is that it is illegal in most states.
The minority of states that do permit the sale of raw milk for human consumption nearly lost a member recently when the national nonprofit American Farm Bureau Federation (AFBF) lobbied South Carolina lawmakers to reverse the state’s historic guarantee to protect the right to buy and sell raw milk.
The AFBF “purports to represent the interests of American farms,” writes Ethan A. Huff, a staff writer with Natural News.
In reality, Huff continues, notes, it is “a factory farm front group.” Fortunately, its lobbying efforts failed, and the longstanding law was not reversed.
Despite agribusiness’s efforts to hide the truth about pasteurization and benefits of raw milk, more and more people are learning the facts. Experts point out that in many cases; even people allergic to mass-produced milk are able to drink raw milk.
Those without allergies who simply don’t like the taste of milk are frequently surprised to discover that they enjoy the benefits of raw milk fresh, creamy taste.
