|Copyright: The Dairy Education Board|
Sunday, August 22, 1999
On Friday, a front-page story appeared in the New York Times. The
author and scientists quoted in that story were clueless about the
etiology of what may very well become an American epidemic.
On Friday, August 20, 1999, the New York Times ran a front-page story that has ramifications for all Americans ("After 4 Deaths, Scientists Fear Germís Threat," by Sheryl Gay Stolberg).
That story reported the deaths of four children and the illnesses of 200 others due to a drug-resistant bacteria that has been identified as Staphylococcus aureus. A scientist at the Center for Disease Control, Dr. Tim Naimi, was quoted in that article. He said:
"These serve as a warning sign, sort of like the canary in the coal mine, that there may be problems that lie ahead. It's sort of like an old fox has gotten into a new and much larger henhouse."
The children who died had a variety of symptoms including very high fevers and difficulty in breathing. They were all treated in hospitals, where antibiotic therapies were ineffective.
The Times reported that Staph is a common infection, and that one in
five people carry the germ. What the Times did not report is so very
serious that it foreshadows a widespread epidemic, the likes of which
has never before been experienced in America.
Staphyloccus aureus was the staff of death for those four children, and this bacteria is often identified with food poisoning.
The most common pathogenic organism found in raw milk is Staphyloccus
aureus. Cows often get ulcers or sores on their udders. That bovine
condition is known as mastitis, and the average cow in America requires
$200 to treat that mastitis condition. Multiply that by 9.3 million
dairy cows, and Americaís dairymen have a $2 billion yearly problem.
Staphyloccus aureus is destroyed by pasteurization.
While the organism is easily destroyed by heat, the toxin it produces is not. Bacteria eat and bacteria digest foods. The byproducts of their digestion are toxic to humans. In order to destroy that venomous waste, milk containing the discharge must be heated at 121 degrees Celsius for thirty minutes. Thatís 250 degrees Fahrenheit. Keep in mind that the boiling point of water is 100 degrees Celsius (212 degrees Fahrenheit). Milk is normally pasteurized at 72 degrees Celsius (162 degrees Fahrenheit) for 15 seconds, not 30 minutes.
Traditional pasteurization methods will not destroy existing toxins from Staphyloccus
In 1990, the Food and Drug Administration sent a message to dairy farmers: more drugs in milk was permissible. FDA arbitrarily increased the allowable level of antibiotics in milk by 100 times. The old protocol called for no more than one part per hundred million of antibiotic residues in milk. The change permitted antibiotic levels to be as high as one part per million. Consumers Union tested milk samples in the New York metropolitan area in 1992 and found the presence of 52 different antibiotics.
During that two-year period, cows were overdosed with antibiotics and new strains of bacteria developed.
GOT MILK? GOT ANTIBIOTICS!
The average American drinks milk and eats cheese containing new strains of bacteria, immune to the 52 different antibiotics which are also present in milk.
Children are dying, and scientists do not have a clue why.
Forty million Americans have irritable bowel syndrome. Another bacterium has been implicated as being the cause. Mycobacterium paratuberculosis (para-T) is heartier than staphyloccus aureus. Normal pasteurization does not destroy para-T.
Ninety percent of Crohnís patients test positive for the presence of para-T.
This bacteria causes Johneís disease in cows, which causes diarrhea.
That bovine condition is impossible to eradicate. The disease is passed
on to humans in the form of infected milk and dairy products.
In order to solve a problem, one must first identify that cause. Few scientists have considered milk and dairy links to disease. In February of 1999, 350,000 cases of milk and dairy products were taken off of Americaís supermarket shelves because of Listeria contamination.
Eat cheese containing Listeria today and you might get sick 45 days later. How many doctors or scientists would be able to correlate the cause and effect after 45 days?
Milk and dairy products should carry a warning label. Forty percent of the average Americanís diet consists of a product that is always infected with bacteria in its raw state. Raw milk usually contains blood, feces, bacterial and pus cells.
Pasteurization does not kill all of the bacteria in milk. Many cheeses are not pasteurized. Rod-shaped bacteria form a spore (spore is the Greek word for seed) at the first sign of heat. When the milk cools, the spore "blooms" and the bacteria re-emerges into its toxic state.
Does pasteurization really work? On day ten you might pour out the
offensive smelling milk in your refrigerator, and on day nine, you drink
Robert Cohen author of: MILK - The Deadly Poison
Dairy Education Board
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