Skip to comments.Crohn's disease, sick cows and contaminated milk
Posted on 10/01/2004 6:33:21 AM PDT by JohnHuang2
click here to read article
This also deserves repeating.
Bookmark for later read. Nephew has Crohn's
My birth father was jewish and Crohn's seems more prevalent in jews according to studies that I have read. Again, there's no definitive cause.
Here's a link that I recommend for anyone looking for answers.
Our eperience with it has been excellent. Our son's problems disappeared within a couple of weeks, and have not re-appeared. In addition, we had improvements in our arthritis. I'd developed some arthritis about 20 years ago, which was significantly helped by taking glucosamine capsules. The remaining problems were eliminated when we switched to raw milk. It has been quite remarkable.
I studied microbiology in college, so was quite concerned about the safety of raw milk initially. What we learned though, was that the standards of cleanliness are much higher for raw milk, since they can't count on pasteurization to clean up the mess. I think that farmers who undertake production of raw milk for sale know that this is potentially risky, and are extremely careful about sanitation and cow health. We find that our raw milk keeps very well. It typically has a posted shelf life of about 1 week when we buy it, but it remains fresh tasting for 2 weeks. Even when it sours, it does so gently and gradually rather than turning into a foul smelling gloppy mess overnight. It's been a great experience for us.
That's great, except that Raw milk is not available everywhere. In Los Angeles, Kenneth Hahn, fought to make Raw milk unavailable to all of us here.
Steuve's dairy, (altadena) division, formerlly Was put out of business for trying to run a raw milk dairy.
Now raw milk runs in excess of $4.00 a quart here. Plus the bottle deposit. Not exactly affordable.
Please tell me a little about the PH Miracle book
Thank you. I'll look into it.
Supply is pretty limited here, but fortunately I have a place about 45 minutes away, so I run out regularly and stock up. It runs about $5/gal versus $3/gal for supermarket milk.
Actually, if'n I read the article more closely, I would have seen the part about pasturization. American milk is pasturized at 72C for 15 seconds. Tests show that this will NOT kill the bacteria in question.
Thanks for the ping. Bookmarked for later.
I totally agree.
There is a demand for it, too bad the government uses the typical 'ban it' approach. We pay about $4 per gallon for in our cow share program, but that doesn't count the 100 mile round trip every 2 or three weeks when we stock up, nor the initial investment to buy a share of the cow. That was about $100, and then about $20 to buy the reusable 1/2 gallon jars to fill it. Still works out to be cheaper than off the shelf organic, but I'd still pay twice that to get such a quality, healthy product.
Modest changes wouldn't kill the industry. I'm just suspicious of any articles on the subject because of the ORGANIZED group efforts to attack these industries.
It's kind of like gun control.
Since when has Worldnetdaily attacked the dairy industry?
They have been at the forefront of exposing attacks on American institutions.
IIRC, regular TB become ingested by macrophages, but for whatever reason, the macrophage's enzymes are unable to digest the bacterium.
Cyborg found this interesting thread on the apparent association between Crohn's disease and Mycobacteria paratuberculosis.
If you want to try PubMed, start with Crohn's disease AND Mycobacteria paratuberculosis. The capitalized AND is functioning as a Boolean operator. Copy and paste Crohn's disease AND Mycobacteria paratuberculosis. Then just click on go. You might want to check articles with abstracts as a minimum.
thanks! Now I have something to read at work tomorrow.
Thanks for the article. My mom suffers from it. Will pass on the info.
Not very intelligent!
please add me to the ping
Again, this piece is a perfect example of post hoc, propter hoc.
Bump for a later read.
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