(NaturalNews) All of those antiquated government talking points about
the alleged dangers of drinking raw milk have once again been debunked,
this time by a series of scientific risk assessments recently published
in the Journal of Food Protection. A press release published in the Wall Street Journal
(WSJ) explains that, based on the results of three new quantitative
microbial risk assessments (QMRAs), as well as the review of dozens of
other scholarly papers on the subject, raw milk is very clearly a
low-risk food that is generally safe for everyone, including pregnant
women and young children.
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.
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