So says this writer of a recent letter to the editor in the Surrey Leader. See excerpt below. Surrey is a suburb of Vancouver, where local raw milk suppliers Alice Jongerden and Gordon Watson of Home on the Range cowshare will be in court Monday defending people’s right to choose.
“The doomsayers who are utilizing Louis Pasteur’s theory for labelling our raw milk products a health hazard almost make me feel I am lucky to be alive, considering that was the only kind of milk available to me for the first 17 years of my life.
They conveniently forget that he is also the founder of the science of immunology, and ignoring the fact that pasteurizing is the simplest part of the legacy he left us. Just heat the stuff to a certain temperature, and hope that the good bacteria will still be alive.
Immunity on the other hand is difficult to detect and measure, but has probably been a vital ingredient in many people’s life, without them knowing it.
I was born in Denmark in 1922 on a farm named Granly, where the hygienic condition for raw milk was primitive to say the least, but it did improve substantially in 1936/37, when electricity and milking machines arrived on the scene. Literally overnight the uncovered milk pails disappeared.
Until then our forefathers must have benefited from the law of immunity without knowing it. The cows’ udders went unwashed, dirt and fecal matter was something we did not talk about, but it was there – we saw it in the sieve sometimes when we poured milk into the churn.
There was simply nothing we could do, but leave it to the creamery to filter it, hoping the British did not notice. After all, Danish butter was number one…..”
Editor’s comment: I’m sure this is just the sort of attitude that’ll have public health types rolling their eyes in despair at mentality they have to deal with. And while conscientious raw milk farmers no doubt employ all the means at their disposal to avoid contamination of raw milk with fecal or other foreign matter, who can say, based on human survival through long eras of exposure to milk contamination, that the hypothesis put forward by this reader is totally untrue? By comparison, how long a sample do we have of the effects of current milk processing techniques, which have been in use for a relatively short period of time, and how are the results of that experiment going?