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"Pasteurization
was also found to affect the hematogenic and growth-promoting
properties of the special milk (raw milk from specially fed
cows, whose milk did not produce nutritional anemia--whereas
commercially pasteurized milk did) ..."
-Krauss,
W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive
value of milk II. The effect of pasteurization on some of
the nutritive properties of milk," Ohio Agricultural
Experiment Station Bulletin 518, page 11, January, 1933.
"Resistance
to tuberculosis increased in children fed raw milk instead
of pasteurized, to the point that in five years only one case
of pulmonary TB had developed, whereas in the previous five
years, when children had been given pasteurized milk, 14 cases
of pulmonary TB had developed."
-The
Lancet, page 1142, May 8, 1937
"Human or
cow milk added to an equal volume of agar did not support
the growth or allowed only slight growth of B. diphtheriae
Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B.
anthracis, streptococci, and unidentified wild yeast. The
factors in human milk inhibiting bacterial growth (‘inhibins’)
were inactivated by heating at 56 degrees C. (pasteurization
temperatures of 60 to 70 degrees C.) for 30 minutes or by
standing 12 to 24 days at 5 degrees C., but not by repeated
freezing and thawing. The ‘inhibins’ in cow’s
milk were not inactivated by heating at 80 degrees C. for
seven minutes but were destroyed by heating at 85 degrees
C. for seven minutes. Attempts have not been made to identify
the natural antiseptics."
-Dold,
H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., "Antiseptic
in milk," The Drug and Cosmetic Industry, 43,1:109,
July, 1938.
"Milk, an
animal product, is the essential food of all infant mammals.
Mammals are so classified in the scale of living things because
of the common characteristic of the female nursing her young.
The infant mammal is accordingly carnivorous in his natural
habits irrespective of whether the adult of the species is
herbivorous or carnivorous.
If the adults on
a carnivorous diet show conditions of deficiency on cooked
meat, is it not reasonable to suppose that growing infants
on entirely cooked carnivorous diets will do likewise? Many
experimenters, such as Catel, Dutcher, Wilson, and others,
have shown such to be the case in animals fed on pasteurized
milk ...
Can human infants
be born of mothers who are deficient, and yet attain a fair
degree of skeletal development if given a proper raw milk
supply? The three infants in figure 4 were born of mothers
known to by hypothyroid. Prior to the birth of the infants
shown, all three mothers had given birth to children within
three years. Each of the previous children was asthmatic,
showed infantile rickets, and possessed poor skeletal development.
The first child
shown in Figure 4 was breastfed from birth, with the mother
living under excellent health-promoting conditions. The second
child was on powdered milk for four weeks, and on raw certified
milk after that without cod-liver oil or orange juice. Both
the first and second child began supplemental feedings when
they were about five months old and were very healthy babies.
The third baby was always sickly and had been on formulae
since birth.
These formulae
included powdered milk, pasteurized milk, boiled milk, boiled
certified milk and canned milk. She had suffered from severe
gastric distress during her entire infancy and when eight
months old she developed asthma. She is very small though
her parents are of larger build than the parents of the other
two children.
The strictest bacteriologic
standards for milk must always be maintained. The feeding
of cattle should receive greater attention. It should be determined
experimentally, if possible, whether health and resistance
are undermined by pasteurization. If so, in our attempt to
protect the child from milk-borne infections, we may be denying
his heritage of good health by removing from his milk vitamins,
hormones, and enzymes that control mineral assimilation and
promote body development and general resistance to disease.
Is it also possible that these same elements are as important
to the adult invalid who needs milk as to the infant?
Let us have closer
cooperation between raw-milk producers and public-health officials
so that the growth-producing factors of raw milk can be studied.
We cannot afford to pasteurize milk if it is found that pasteurization
diminishes the potency of the growth-promoting factors that
determine the skeletal development of our children. We cannot
afford to lessen the resistance of our children to respiratory
infection, asthma, bronchitis and the common cold when factors
preventing them are present in greater amounts in properly
clean raw milk than in pasteurized milk."
-Pottenger,
F. M. Jr., "Clinical and experimental evidence of growth
factors in raw milk," Certified Milk, January, 1937.
"Some have
questioned whether pasteurized milk is really involved in
the production of scurvy. The fact, however, that when one
gives a group of infants this food for a period of about six
months, instances of scurvy occur, and that a cure is brought
about when raw milk is substituted, taken in conjunction with
the fact that if we feed the same number of infants on raw
milk, cases of scurvy will not develop--these results seem
sufficient to warrant the deduction that pasteurized milk
is a causative factor.
The experience
in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin.,
7:341, 1904) and others, is most illuminating and convincing
in this connection. In 1901 a large dairy in that city established
a pasteurizing plant in which all milk was raised to a temperature
of about 60 degrees C. After an interval of some months, infantile
scurvy was reported from various sources throughout the city.
Neumann writes about the situation as follows:
‘Whereas Heubner,
Cassel and myself had seen only 32 cases of scurvy from 1896
to 1900, the number of cases suddenly rose from the year 1901,
so that the same observers--not to mention a great many others--treated
83cases in 1901 and 1902.’
An investigation
was made as to the cause, and the pasteurization was discontinued.
The result was that the number of cases decreased just as
suddenly as they had increased ..."
-Hess,
A. F., "Infantile Scurvy, V. A study of its pathogenesis,"
Am. J Dis. Child., November, 1917.
"Although
pasteurized milk is to be recommended on account of the security
which it affords against infection, we should realize that
it is an incomplete food. Unless an antiscorbutic, such as
orange juice, ... or potato water is added, infants will
develop scurvy on this diet. This form of scurvy takes some
months to develop and may be termed subacute. It must be considered
not only the most common form of this disorder, but the one
which passes most often unrecognized. In order to guard against
it, infants fed exclusively on a diet of pasteurized milk
should be given antiscorbutics far earlier than is at present
the custom, even as early as at the end of the first month
of life."
-Hess,
A. F., "Infantile Scurvy. III. Its influence on growth
(length and weight)," Am. J. Dis. Child., August, 1916.
"One of the
most striking clinical phenomenon of infantile scurvy is the
marked susceptibility to infection which it entails--the frequent
attacks of ‘grippe,’ the widespread occurrence of
nasal diphtheria, the furunculosis of the skin, the danger
of pneumonia in advanced cases ..."
-Hess,
A. F., "Infantile Scurvy. V. A study of its pathogenesis,"
Am. J. Dis. Child., November, 1917.
"... Recently,
Minot and his colleagues came to the conclusion that adult
scurvy can be precipitated by infectious processes; in other
words, that latent scurvy can by this means be changed to
manifest scurvy. In general, therefore, investigations in
the laboratory as well as clinical observations are in agreement
in stressing the interrelationship of scurvy and bacterial
infection."
-Hess,
A. F., "Recent advances in knowledge of scurvy and
the antiscorbutic vitamin," J.A.M.A., April 23, 1932.
This illustrates
the futility of pasteurization of milk to prevent infection
from diseases the cows may sometimes have, such as undulant
fever. The infant is then made subject to the common infectious
diseases, and deaths from these common diseases are not attributed,
as they should be, to the defective nature of the milk.
Effects
of Pasteurization of Milk on Tooth Health
The Lancet, page
1142, May 8, 1937 says that in children the teeth are less
likely to decay on diet supplemented with raw milk than with
pasteurized milk.
"Dr. Evelyn
Sprawson of the London Hospital has recently stated that in
certain institutions children who were brought up on raw milk
(as opposed to pasteurized milk) had perfect teeth and no
decay. Whether this was due actually to the milk being unheated,
or possibly to some other, quite different and so far unrecognized
cause, we cannot yet say; but we may be sure of one thing,
that the result is so striking and unusual that it will undoubtedly
be made the subject of further inquiry."
-Harris,
L.J., Vitamins in Theory and Practice, page 224, Cambridge,
University Press, 1935.
Effect
of Pasteurization of Milk on Growth
... Fisher and
Bartlett "point out by statistical treatment that the
response in height to raw milk was significantly greater than
that to pasteurized milk. Their interpretation of the data
led to the assertion that the pasteurized milk was only 66
percent effective as the raw milk in the case of boys and
91.1 percent as effective in the case of girls in inducing
increases in weight, and 50.0 percent as effective in boys
and 70.0 percent in girls in bringing about height increases."
-Krauss,
W. E., Erb, J. H. and Washburn, R.G., "Studies on the
nutritive value of milk, II." "The effect of pasteurization
on some of the nutritive properties of milk," Ohio
Agricultural Experiment Station Bulletin 518, page 8, January
1933.
"... Daniels
and Loughlin observed that young rats fed long heat-treated
milks, evaporated, condensed, and pasteurized by the ‘hold’
method failed to grow normally, but if the precipitated calcium
salts were incorporated into the various milk, growth was
normal ..."
-Daniels,
A.L., and Loughlin, R., Journal of Biological Chemistry,
44.381, 1920, as abstracted by Holmes and Pigott, "Factors
that influence the anti-rachitic value of milk in infant
feeding," Oil & Soap, 12.9:202-207, September,
1935.
Calcium
Availability in Pasteurized Milk
"Kramer, Latzke
and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A
Comparison of Raw, Pasteurized, Evaporated and Dried Milks
as Sources of Calcium and Phosphorus for the Human Subject,
Journal of Biological Chemistry, 79:283-295, 1928) obtained
less favorable calcium balances in adults with pasteurized
milk than with ‘fresh milk’ and made the further
observation that milk from cows kept in the barn for five
months gave less favorable calcium balances than did ‘fresh
milk’ (herd milk from a college dairy)."
-Krauss,
W. E., Erb, J.H., and Washburn, R.G., "Studies on the
nutritive value of milk, II. The effect of pasteurization
on some of the nutritive properties of milk," Ohio
Agricultural Experiment Station Bulletin 518, page 8, January,
1933.
"Guinea pigs
fed raw milk with an addition of skim milk powder, copper
and iron salts, carotene, and orange juice grew well and showed
no abnormalities at autopsy. When pasteurized whole milk was
used, deficiency symptoms began to appear, wrist stiffness
being the first sign. The substitution of skim milk for whole
milk intensified the deficiency, which was characterized by
great emaciation and weakness before death ... At autopsy
the muscles were found to be extremely atrophied, and closely
packed, fine lines of calcification ran parallel to the fibers.
Also calcification occurred in other parts of the body. When
cod liver oil replaced carotene in the diet, paralysis developed
quickly. The feeding of raw cream cured the wrist stiffness."
-Annual
Review of Biochemistry, Vol. 18, Page 435. (1944).
In The Lancet,
page 1142, May 8, 1937 it is shown that chilblains are practically
eliminated (result of higher calcium values of raw milk or
improved assimilation of calcium) when raw milk rather than
pasteurized milk is used in the diet of children.
Pasteurization
Destroys Vitamin A
"... According
to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab.
Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts,
4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees
F.) was fed to mature rats, early death or diminished vitality
resulted in the offspring. This was attributed to the destruction
of vitamin A."
-Krauss,
W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive
value of milk, II. The effect of pasteurization on some
of the nutritive properties of milk," Ohio Agricultural
Experiment Station Bulletin 518, page 9, January, 1933.
Pasteurization
Destroys Vitamin B Complex
"Pasteurization
of milk destroys about 38 percent of the B complex according
to Dutcher and his associates ..."
-Lewis,
L.R., The relation of the vitamins to obstetrics, American
Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.
"Mattick and
Golding’s "Relative value of Raw and Heated Milk
in Nutrition, in The Lancet (220:662-667), reported some preliminary
experiments which indicated that pasteurization destroys some
of the dietetic value of milk, including partial destruction
of Vitamin B1. These same workers found the raw milk to be
considerably superior to sterilized milk in nutritive value."
-Krauss,
W. E., Erb, J. H. and Washburn, R.G., Studies on the nutritive
value of milk, II. The effect of pasteurization on some
of the nutritive properties of milk," Ohio Agricultural
Experiment Station Bulletin 518, page 7, January, 1933.
"... On the
7.5 cc. level two rats on raw milk developed mild polyneuritis
toward the end of the trial; whereas three rats on pasteurized
milk developed polyneuritis early, which became severe as
the trial drew to a close. On the 10.0 cc. level none of the
rats on raw milk developed polyneuritis, but three on pasteurized
milk were severely afflicted."
-Ibid,
page 23.
"Using standard
methods for determining vitamins A, B, G and D, it was found
that pasteurization destroyed at least 25 percent of the vitamin
B in the original raw milk."
-Ibid,
page 30.
Pasteurization
Destroys Vitamin C
"... The pasteurization
of milk has been found to destroy 20 percent to 50 percent
[of the vitamin C] the first month of life. The reasonable
procedure, therefore, appears to be to use pasteurized milk
to insure protection against disease germs of various kinds
and to supply the vitamin deficiency through other foods.
The success in infant feeding based on this principle is evinced
especially in the amazing reduction in infant mortality in
the summer months."
-Jordan,
E.O.,A Textbook of General Bacteriology, Twelfth Edition,
Revised, page 691, W. B. Saunders Co., 1938.
"Within the
past few years an increasing number of patients affected with
scurvy have been brought to the Oregon Children’s Hospital.
As the prophylactic amount of vitamin C (15 mg. daily) is
contained in 300 cc. of breast milk, scurvy is rarely found
in breastfed babies. The vitamin C of cow’s milk is largely
destroyed by pasteurization or evaporation."
-Overstreet,
R.M., Northwest Medicine, June, 1938, as abstracted by Clinical
Medicine and Surgery, "The Increase of Scurvy,"
42, 12:598, December, 1938.
"Samples of
raw, certified , certified Guernsey and certified vitamin
D milks were collected at the different dairies throughout
the city of Madison. These milks on the average are only a
little below the fresh milks as recorded in Table I, indicating
that commercial raw and certified milks as delivered to the
consumer lose only a small amount of their antiscorbutic potency.
Likewise, samples of commercial pasteurized milks were collected
and analyzed. On an average they contained only about one-half
as much ascorbic acid as fresh raw milks and significantly
less ascorbic acid than the commercial unpasteurized milks.
It was found that
commercial raw milks contained an antiscorbutic potency that
was only slightly less than fresh raw milks and that pasteurized
milks on the average contained only one-half the latter potency.
Mineral modification and homogenization apparently have a
destructive effect on ascorbic acid."
-Woessner,
Warren W., Evehjem, C.A., and Schuette, Henry A., "The
determination of ascorbic acid in commercial milks,"
Journal of Nutrition, 18,6:619-626, December, 1939.
Reprint
No. 7
Lee Foundation for Nutritional Research
Milwaukee, Wisconsin
Publication Date: 12/11/39
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