$5000 last-minute donation to mail California Super Brochures - The final push

not eschericia coli, which is as you say,may be born of feces.howevver unlikely given milking methodologies in use today, and cleansing methodologies.......but instead, more often it is from mastitis, resulting from the poor cow not being milked in a timely manner.

You see, each day, when milk is picked up at a farm, milk samples are taken, and tested for microbial count. It is quite abnormal for a functioning dairy to have a problem of this nature. If/when they do they are immediately "shut off" and the problem must be found immediately, and shipping cannot occur.

And back to your comment that there is "little" difference between raw and pasteurized milk...please research this from a biochemical/natural foods angle. You will be stunned and amazed. There are worlds..no---there are entire universes of difference....between raw and pasteurized!

Fungi are plopped on every morsel you put in your mouth.

The reason raw milk is desireable is that the enzymes are in their native conformations. They have not been dissembled, which occurs through the heating process. Why is this important? Each food comes with it's own enzymes. Apples have their's, peaches their own, meats have their own, etcetera.

These enzymes are designed by nature to digest each specific food the enzyme comes from. No joke. That's the truth. Now--why is it important to not disturb the shape of the enzyme? Other than a properly conforming enzyme helps digest your food, native enzymes save your pancreas.

Why do you think many people in this country have diabetes? Not all, but many people have it because their poor pancreas is exhausted of all it's enzymes. Once they are gone, they are gone.

When you heat the enzymes in a given food and the shape is disturbed because now the enzyme is denatured, the native shaped enzymes cannot help digest your food. So what does you body do? It says, "hey PANCREAS...get over here...we need some of your enzymes to digest this apple because the enzymes are not here!" Well, too much of that, and eventually your pancreas has no more enzymes and needs help.

So raw milk has it's own enzymes.

Next---what about people who cannot digest milk? Why is that? Usually it's because they are lactose intolerant and they do not have the enzyme lactose. My guess is that they think they cannot drink ANY milk. They could probably drink raw milk as it comes with it's own lactase that can digest the milk.

The above are just a few reasons.

Furthermore...as one who grew up on a dairy farm, there is nothing finer (to some of us) than a glass of cold raw milk....it is rich, flavorful, and not anything like what most "city people" think milk
is supposed to taste like. It is heavenly and SOOOOO good for you.

The immunoglobulins in milk and the cholesterol in milk are so healthful and provide the body with healthful immunity.

I know some would argue against cow's milk versus goat milk...and I cannot speak one way or the other on goat milk...but I want my raw cow's milk back here in California...and I am really annoyed I have to pay $12 a gallon or whatever and drive way far away to get it and it is nobody's business...and as Dr. Paul says, if you want to put pasteurized milk in your body, right on.

As for me, I want the raw milk I was raised on for taste, for health, for digestabililty.....the pasteurization just adds to the cholesterol problem, and homogenization detracts from the healthful benefits too.

Believe me as a former biochemist, it is important......

The corporations that now control the milk market do not want the little guy to survive...in the milk market, in the cheese market, in the organic market...no how no way. It is killing the health of the general public not being able to have these life supporting raw foods.