Bigjon
16th September 2013, 10:00 PM
http://www.realmilk.com/wp-content/uploads/2012/11/CampaignforRealMilkSept2011.ppt
The wise legislators in Minnesota originally passed a law in 1947 regulating this new fangled cooked milk. Even today there is no separate law governing raw milk. There is only a law for pasteurized milk and it has been stood on its head to try to outlaw raw milk, by bureaucrats beholden to special interest groups, like big dairy.
Before Pasteurized milk came along there were NO laws concerning milk.
Raw Milk Is Uniquely Safe
Consider the calf, born in a muddy pasture, which then suckles on its mother’s often manure-covered teat. How can that calf, or any mammal survive?
Because raw milk contains multiple, natural, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.
Built-In Protective Systems in Raw Milk:
Lactoperoxidase
•Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria1
•Found in all mammalian secretions—breast milk, tears, saliva, etc.1,2
•Levels are 10 times higher in goat milk than in breast milk3
•Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk as well as for preserving other foods1,2,4,5
1. Indian J Exp Biology, 1998;36: 808-810.
2. British J Nutrition, 2000;84(Suppl. 1.): S19-S25.
3. J Dairy Sci, 1991;74:783-787.
4. Life Sciences, 2000;66(25):2433-2439.
5. Trends in Food Science & Technology 16 (2005) 137-154
Built-In Protective Systems in Raw Milk:
Lactoferrin
•Plentiful in raw milk; effectiveness greatly reduced by pasteurization1
•Steals iron away from pathogens and carries it through the gut wall into the blood stream; has anti-inflammatory properties; stimulates the immune system1
•Kills wide range of pathogens including viruses; does not kill beneficial bacteria.2
•In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms.3
•Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with lactoferrin.4
•Believed to cut visceral fat levels by as much as 40%.5 Many other health benefits—is sold as a supplement!
•FDA approved for use in anti-microbial spray to combat E. coli O157:H7 contamination in meat industry!6
1. British J Nutrition, 2000;84(Suppl. 1):S11-S17; JACN 2001 20(5):389S-395S.
2. Zimecki and Kruzel. J Exp Ther Oncol. 2007;6(2):89-106; International Dairy Journal 2006 16:1252-1261
3. J Experimental Med, 2002 DEC 02;196(11):1507-1513.
4. Infection and Immunity, 2001 JUN;69(6):3883-3890.
5. MSN-Mainichi Daily News, 2007 APR 11.
6. FDA News, August 22, 2004
Built-In Protective Systems in Raw Milk:
Other Bioactive Components I – Components of Blood
•Leukocytes—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.
•B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system1,2
•Macrophages – Engulf foreign proteins and bacteria2
•Neutrophils – Kill infected cells; mobilize other parts of the immune system1
•T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds1
•Immunoglobulins (IgM, IgA, IgG1, IgG2)--Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”2
•Antibodies—Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.
1.Scientific American, December 1995.
2. British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S135-136.
Built-In Protective Systems in Raw Milk:
Other Bioactive Components II – Fats and Carbohydrates
•
•Polysaccharides—Encourage the growth of good bacteria in the gut; protect the gut wall
•Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.1,2
•Medium-Chain Fatty Acids—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.3
•Phospholipids and Spingolipids—bind to intestinal cells, prevent absorption of pathogens and toxins.3 Spingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer.
1. British J Nutrition, 2000:84(Suppl. 1):S3-S10.
2. Scientific American, December 1995.
3.International Dairy Journal 2006 16:1374-1382 and 1362-1373
4.Spingolipids and Cancer, scitopics.com; Koopman, J S, et al, AJPH, 1984, 74:12:1371-1373
Built-In Protective Systems in Raw Milk:
Other Bioactive Components III
•Enzymes, e.g. Complement & Lysozyme—Disrupt bacterial cell walls. Complement destroyed at 56C; Lysozyme at 90C.1,2
•Hormones & Growth Factors – Stimulate maturation of gut cells; prevent “leaky” gut.2
•Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.1,2
•Fibronectin – Increases anti-microbial activity of macrophages and helps to repair damaged tissues.1
•Glycomacropeptide – Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system. 3
•
•
1. British J Nutrition, 2000:84(Suppl. 1):S3-S10.
2. Scientific American, December 1995.
3. British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46
Built-In Protective Systems in Raw Milk:
Other Bioactive Components IV
•Beneficial Bacteria – Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.
•Bifidus Factor – Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs1,2
•B12 Binding Protein – Reduces Vitamin B12 in the colon, which harmful bacteria need for growth1
•Lactoglobulins: Carry vitamins A and D and possibly other nutrients.3
•
1. Scientific American, December 1995.
2., British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46.
3. FEBS Journal 2009 276:2251-2265.
Fivefold Protective System in Raw Milk
1.Destroys pathogens in the milk.
2.Stimulates the Immune system.
3.Builds healthy gut wall.
4.Prevents absorption of pathogens and toxins in the gut.
5.Ensures assimilation of all the nutrients.
Destruction of Built-In Safety Systems by Pasteurization
See more at link: http://www.realmilk.com/wp-content/uploads/2012/11/CampaignforRealMilkSept2011.ppt
Right click and save as.
The wise legislators in Minnesota originally passed a law in 1947 regulating this new fangled cooked milk. Even today there is no separate law governing raw milk. There is only a law for pasteurized milk and it has been stood on its head to try to outlaw raw milk, by bureaucrats beholden to special interest groups, like big dairy.
Before Pasteurized milk came along there were NO laws concerning milk.
Raw Milk Is Uniquely Safe
Consider the calf, born in a muddy pasture, which then suckles on its mother’s often manure-covered teat. How can that calf, or any mammal survive?
Because raw milk contains multiple, natural, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.
Built-In Protective Systems in Raw Milk:
Lactoperoxidase
•Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria1
•Found in all mammalian secretions—breast milk, tears, saliva, etc.1,2
•Levels are 10 times higher in goat milk than in breast milk3
•Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk as well as for preserving other foods1,2,4,5
1. Indian J Exp Biology, 1998;36: 808-810.
2. British J Nutrition, 2000;84(Suppl. 1.): S19-S25.
3. J Dairy Sci, 1991;74:783-787.
4. Life Sciences, 2000;66(25):2433-2439.
5. Trends in Food Science & Technology 16 (2005) 137-154
Built-In Protective Systems in Raw Milk:
Lactoferrin
•Plentiful in raw milk; effectiveness greatly reduced by pasteurization1
•Steals iron away from pathogens and carries it through the gut wall into the blood stream; has anti-inflammatory properties; stimulates the immune system1
•Kills wide range of pathogens including viruses; does not kill beneficial bacteria.2
•In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms.3
•Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with lactoferrin.4
•Believed to cut visceral fat levels by as much as 40%.5 Many other health benefits—is sold as a supplement!
•FDA approved for use in anti-microbial spray to combat E. coli O157:H7 contamination in meat industry!6
1. British J Nutrition, 2000;84(Suppl. 1):S11-S17; JACN 2001 20(5):389S-395S.
2. Zimecki and Kruzel. J Exp Ther Oncol. 2007;6(2):89-106; International Dairy Journal 2006 16:1252-1261
3. J Experimental Med, 2002 DEC 02;196(11):1507-1513.
4. Infection and Immunity, 2001 JUN;69(6):3883-3890.
5. MSN-Mainichi Daily News, 2007 APR 11.
6. FDA News, August 22, 2004
Built-In Protective Systems in Raw Milk:
Other Bioactive Components I – Components of Blood
•Leukocytes—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.
•B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system1,2
•Macrophages – Engulf foreign proteins and bacteria2
•Neutrophils – Kill infected cells; mobilize other parts of the immune system1
•T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds1
•Immunoglobulins (IgM, IgA, IgG1, IgG2)--Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”2
•Antibodies—Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.
1.Scientific American, December 1995.
2. British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S135-136.
Built-In Protective Systems in Raw Milk:
Other Bioactive Components II – Fats and Carbohydrates
•
•Polysaccharides—Encourage the growth of good bacteria in the gut; protect the gut wall
•Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.1,2
•Medium-Chain Fatty Acids—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.3
•Phospholipids and Spingolipids—bind to intestinal cells, prevent absorption of pathogens and toxins.3 Spingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer.
1. British J Nutrition, 2000:84(Suppl. 1):S3-S10.
2. Scientific American, December 1995.
3.International Dairy Journal 2006 16:1374-1382 and 1362-1373
4.Spingolipids and Cancer, scitopics.com; Koopman, J S, et al, AJPH, 1984, 74:12:1371-1373
Built-In Protective Systems in Raw Milk:
Other Bioactive Components III
•Enzymes, e.g. Complement & Lysozyme—Disrupt bacterial cell walls. Complement destroyed at 56C; Lysozyme at 90C.1,2
•Hormones & Growth Factors – Stimulate maturation of gut cells; prevent “leaky” gut.2
•Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.1,2
•Fibronectin – Increases anti-microbial activity of macrophages and helps to repair damaged tissues.1
•Glycomacropeptide – Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system. 3
•
•
1. British J Nutrition, 2000:84(Suppl. 1):S3-S10.
2. Scientific American, December 1995.
3. British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46
Built-In Protective Systems in Raw Milk:
Other Bioactive Components IV
•Beneficial Bacteria – Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.
•Bifidus Factor – Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs1,2
•B12 Binding Protein – Reduces Vitamin B12 in the colon, which harmful bacteria need for growth1
•Lactoglobulins: Carry vitamins A and D and possibly other nutrients.3
•
1. Scientific American, December 1995.
2., British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46.
3. FEBS Journal 2009 276:2251-2265.
Fivefold Protective System in Raw Milk
1.Destroys pathogens in the milk.
2.Stimulates the Immune system.
3.Builds healthy gut wall.
4.Prevents absorption of pathogens and toxins in the gut.
5.Ensures assimilation of all the nutrients.
Destruction of Built-In Safety Systems by Pasteurization
See more at link: http://www.realmilk.com/wp-content/uploads/2012/11/CampaignforRealMilkSept2011.ppt
Right click and save as.