From Alice Abler on Vision.org:
“Throughout the 20th century, the food industry worked to provide not only convenience but also ostensibly wholesome substitutes for natural foods, including butter. In fact, margarine has been around since the late 19th century, but for many years it was white by law. Eventually, however, it came with added artificial flavor and a capsule of yellow artificial food coloring (to be kneaded in after purchase) so it would taste and look more like the real thing. At first countries including Canada, Australia and France, as well as some American states—notably Wisconsin, the Dairy State—outlawed colored margarine to protect their butter trade. As unappealing as hydrogenated oil with a side of chemical yellow color sounds today, “modern” housewives trekked across state lines to procure the factory-made substitute and bring it back to their kitchens.
Eventually“millions of American palates adjusted to artificial flavors and then welcomed them; and consumers started to let the food industry make a great many decisions on matters of taste that people in the past had always made for themselves,” writes Laura Shapiro in Something From the Oven: Reinventing Dinner in 1950s America. Continue reading
From Doug Powell, via Jim Romahn, on Agri 007:
“When someone asks, What’s wrong with Kansas, I reply with, What’s wrong with Canada?
My journalism friends have long complained that the flow of information about public health – public anything – is a tinkle in Canada compared to other places.
According to a report in The Province, British Columbia.’s Liberal government is poised to further choke off the flow of public information, this time with respect to disease outbreaks. Continue reading
We hear constant chatter from the regulatory types about the dangers of raw milk and the health hazards of consuming it. But they seem to be strangely uninterested in examining the health risks of consuming conventionally produced and processed milk products, not to mention many other processed foods. The L.A. Times article excerpted below gives a rare glimpse into one of the health hazards of conventional dairy products that we’re mostly not hearing much about. This article is from twelve years ago. One wonders whether any further research has been done since then to follow up on these significant findings. From Thomas H. Maugh II, in the L. A. Times, via Crohns.org:
“If, as some scientists are now convinced, Crohn’s disease is caused by a microorganism, the question becomes: How is it transmitted? The shocking answer, they say, is through that most sacrosanct of beverages–milk. The microorganism under suspicion, Mycobacterium avium subspecies paratuberculosis, or MAP, is common in U.S. dairy herds, activists argue, and it is not killed by conventional pasteurization. Continue reading
From Bill’s “Real Raw Milk Facts” blog:
“My dear friend, David Gumpert (“The Pope of Raw Milk”), suggested that I may have jumped the gun on linking Twin Rivers Farm raw milk to the Brucella illness. Mixed into his typical lawyer bashing and incorrect suggestions about why I do what I do, I certainly can concede his point that the Brucella illness might well be linked to other farm-related practices. So, despite the health department’s suggestion to discard the milk due to the risk, I have added “Possibly” to the headline. I hope that satisfies the “Holy See.”
The Massachusetts Department of Public Health issued a consumer alert on Friday after learning that a local farm’s raw milk could be contaminated with Brucella. Brucellosis, also called Bang’s disease, Crimean fever, Gibraltar fever, Malta fever, Maltese fever, Mediterranean fever, rock fever, or undulant fever, is a highly contagious zoonosis caused by ingestion of unpasteurized milk or meat from infected animals or close contact with their secretions….” Continue reading
From a document on the Grey Bruce Health Unit website:
“It is impossible to produce sterile milk directly from an animal source. Sources of contamination include commensal or pathogenic flora of the udder or teat canal, the animal’s skin, fecal soiling of the udder, contaminated milking equipment, water used to clean the milking equipment, and milk storage containers. In addition, commensal or pathogenic organisms from milkers, insects, rodents, birds, and other animals may enter milk.
The consumption of unpasteurized or raw milk has always been dangerous and the same holds true today. Pasteurization of milk kills most potential pathogenic organisms but does not sterilize the milk. Continue reading
From the Lyme Disease Sentinel:
“Yesterday I attended a social function where I learned a bit more about hospital politics. A friend, who is an anesthesiologist, was very concerned over the changes being made in the hospital where she has worked for many years.She wasn’t specific about the changes but did say these changes were not in the best interests of the patient.
I half jokingly responded saying that these changes were probably in the best interests of the corporations. Her eyes widened and she exclaimed just how “on target” I was. YES, she said….that was the exact inference that hospital management made clear to us. Then my friend proceeded to relate to me one of her greatest concerns, one that she personally had to deal with……forced vaccinations of health care workers. Continue reading
From Ethan A. Huff at Natural News.com
(NaturalNews) The US Centers for Disease Control and Prevention (CDC) refuses to acknowledge that, based on all available statistics, raw milk produced on clean, small-scale farms is actually far safer than pasteurized milk from factory farms. But the agency did admit earlier this year, after being pressed and warned of a potential Freedom of Information Act (FOIA) request if it failed to comply, that not a single person has died from raw milk consumption in over a decade.
This may come as a shock to some who, because of all the propaganda about the alleged dangers of raw milk, are convinced otherwise, but it is true — one of the two deaths often cited by the CDC as evidence that raw milk is dangerous was actually linked to the consumption of raw queso fresco cheese, which is currently outlawed by the US Food and Drug Administration (FDA). And the other is likely linked to an adulterated raw milk product as well, rather than to raw milk. Continue reading