One Glass of Milk Could Ruin Your Life

Today is Friday, April 11th, 2003. By Monday, April 21st, you will be given two opportunities to consume a bacterium that will cause a lifetime of diarrhea, and you'll never be the same. According to an admission made by the dairy industry, on average, for two days out of the next eleven, your milk can contain living cultures of mycobacterium paratuberculosis. One of the biggest crimes in America is that every dairy farmer, dairy processor, and dairy executive is aware of this dirty secret. 

I first wrote about the milk link to Crohn's Disease and Irritable Bowel Syndrome (IBS) in June of 1998. 

Half of the dairy herds in America are infected with a disease called Johne's (pronounced: yo-nees), and pass on a bacterium to humans in milk and dairy products. Cows with this condition have continuous diarrhea. Such is the fate for humans. A lifetime of horrible bowel movements traced to one glass of milk or one bite of cheese. 

In order to make farmers feel better, and continue to market milk, which is USDA's mission, an enormous lie was circulated in 1997. USDA published a phony study indicating that pasteurization destroyed those bacteria responsible for causing diarrhea in cows and humans: 

"Heat Inactivation of Mycobacterium paratuberculosis in Raw Milk: Are Current Pasteurization Conditions Effective?" by Judy Stabel, Ph.D. 

The abstract read: 

"Currently, it is not known whether commercial pasteurization effectively kills mycobacterium paratuberculosis in contaminated raw milk." 

That abstract contradicted every conclusion made within USDA's actual study. 

The second page of Stabel's paper (published in the December, 1997 issue of Applied and Environmental Microbiology) revealed: 

"Bacteria were not totally inactivated until after 15 minutes of incubation (pasteurization) at 72 degrees centigrade." Traditional pasteurization at this temperature requires a 15-second treatment, not 15 minutes. 

I received a copy of a letter, written by Joseph Smucker, team leader of the Milk Safety Team at the Center for Food Safety and Applied Nutrition, a branch of the Food and Drug Administration. That letter written to numerous government officials at FDA and USDA ended with: 

"After a review of the available literature on the subject, it is the position of FDA that the latest research shows conclusively that commercial pasteurization does indeed eliminate this hazard." 

The current issue of Hoard's Dairyman (the national dairy farm magazine) reports the latest pasteurization effort to eradicate these bacteria in milk. On page 259 of the April 10, 2003 issue, Hoard's writes: 

"Johne's organisms were killed by batch pasteurization, according to a study conducted at the University of Guelph in Ontario." 

Seems like just the thing farmers want to read. 

The second-to-last line in the article contains one of my favorite words, "However." 

Hoard's reports: 

"However, two of the 11 samples pasteurized with HTST (high temperature/short time) methods contained surviving Johne's organisms." 

High temperature, short time pasteurization exposes milk to 162 degrees Fahrenheit heat for 15 seconds. Most milk sold in America is pasteurized with this protocol. The other alternative, 145 degrees for 30 minutes, cooks milk so that it tastes like baby formula. 

So, the bottom line here is that when infected milk is pasteurized, two out of the eleven samples survive. In other words, every fifth glass of milk that you drink could contain a bacteria that will give you a lifetime of diarrhea. It will make you very sick. You will never get used to having IBS. It will drain you, and may kill you in the process. 

A primitive, but trusting society drinks body fluids from diseased animals in the name of good health due to a lifetime of brainwashing, and pays the price. Perhaps it's all a plot started by the Charmin toilet paper company... 

For more information: 

http://www.notmilk.com/c.html 

Robert Cohen

http://www.notmilk.com

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