This is Part 3 of a three-part series on raw milk.

Renata Osińska

Last week I attended a meeting given by the Santa Barbara chapter of the Weston A. Price Foundation (WAPF) on raw milk. The guest speaker was Mark McAfee, CEO of Organic Pastures. If you are following this series on raw milk, you’ve already learned a bit about the differences between factory farmed milk and raw milk (click here for Part 1) and how raw milk relates to the all the good bacteria in your body (click here for Part 2).  This is Part 3 of the series.

Pasteurization Kills

In standard dairy pasteurization, raw milk is heated to 161 degrees F and kept there for 15 seconds. This process will generally kill harmful bacteria in the milk. However, like antibiotics, the pasteurization process does not discriminate and also kills the good bacteria too. Mark is not a fan of pasteurization and continued his session with a whole bunch of reasons why. As you read this list, some make obvious sense and others require a bit more explanation (I’ll do my best to relay Mark’s enthusiasm on the subject). In my opinion, some of these reasons are not directly a result of pasteurization, but more of an after-effect of the new dairy production world, post-pasteurization.

15 Things That Pasteurization Kills (click here for Mark’s slides):

Pasteurization was revolutionary because it allowed for a completely different way of raising cows. No longer did the dairy cows need to remain disease free or kept in clean and sanitary quarters because pasteurization would kill all the harmful bacteria.
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