New science confirms raw milk is remarkably safe
Presented at a recent meeting of the Centre for Disease Control in Vancouver, B.C., Canada, the groundbreaking results of these QMRAs were offered up as some of the latest scientific evidence proving the safety of fresh milk during a presentation entitled Unpasteurized milk: myths and evidence. The main reviewer, Nadine Ijaz, M.S.c, divulged during this presentation how raw milk has been unfairly and wrongly categorized as a high-risk food since the 1930s when filthy, urban distillery dairies were churning out toxic "swill" milk that had to be pasteurized because it was causing people to become ill.
Distillery dairies were eventually decommissioned and replaced by real farm dairies, which eliminated virtually all the risks associated with raw milk, but the "science" behind milk pasteurization became crystallized into the American psyche thanks to tremendous pressures by many state departments of agriculture and the U.S. Food and Drug Administration (FDA). The FDA, as many NaturalNews readers are well aware, still clings to the outmoded theory that all milk has to be pasteurized in order to be considered safe.
Leafy green vegetables more dangerous than raw milk, data shows
But when it is produced safely in accordance with accepted sanitary standards, raw milk is not at all the villain that the government continually claims it is. In fact, raw milk is among the safest foods a person can eat, ranking higher than other common foods like processed lunch meat, factory-produced chicken eggs, and even conventional vegetables. It may come as a shock, but the latest research shows that leafy green vegetables actually carry with them a higher food safety risk than raw milk.
"While it is clear that there remains some appreciable risk of food-borne illness from raw milk consumption, public health bodies should now update their policies and informational materials to reflect the most high-quality evidence, which characterizes this risk as low," said Ijaz during the presentation. "Raw milk producers should continue to use rigorous managements practices to minimize any possible remaining risk."
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