Online baby store and Organic baby food company
- Louis Pasteur, father of pasteurization, was researching ways to kill pathogens in wine, not milk, when he developed his heat treatment process. Pasteur did not experiment with the heat treatment of milk!
- Cows are raised on high-protein, soy-based feeds instead of fresh green grass. Instead of free range grazing, they stand in feed lots and manure all day.
- Pasteurization transforms the physical structure of the proteins in milk, such as casein, and alters the shape of the amino acid configuration into a foreign protein that your body is not equipped to handle. The process also destroys the friendly bacteria found naturally in milk and drastically reduces the micronutrient and vitamin content.
- Breeding methods produce cows with abnormally large pituitary glands (due to the bovine growth hormones) so that they produce three times more milk than normal. These cows need antibiotics to keep them well (to treat mastitis). The antibiotics they are given wind up in the milk you and your family drink.
- Pasteurization destroys part of the vitamin C in raw milk, encourages the growth of harmful bacteria, and turns milk’s naturally occurring sugar (lactose) into beta-lactose (rBGH survives pasteurization). Beta-lactose is rapidly absorbed in the human body, with the result that hunger can return quickly after a glass of milk – especially in children.(Chelsea Green, David Gumpert)
“Factory farmed dairy cows are typically kept in indoor stalls or on drylots. A drylot is an outdoor enclosure devoid of grass. Cows raised on drylots usually have no protection from inclement weather, nor are they provided with any bedding or a clean place to rest (see photos).
Drylots can hold thousands of cows at one time. Because these lots are only completely cleaned out once -- or at the most, twice -- a year, the filth just keeps building up. Such conditions are not only extremely stressful for the cows, they also facilitate the spread of disease.” (Humane Society)
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