DES MOINES, Iowa – Debate about the health attributes and risks of raw milk is
spilling into statehouses and courtrooms across the country as proponents of
unpasteurized dairy products push to make them easier for consumers to buy.
Supporters of the raw milk cause say pasteurization, the process of heating milk
to destroy bacteria and extend shelf life, destroys important nutrients and
enzymes.
We have new science today that shows raw milk contains … enzymes that kill
pathogens and strengthens the immune system,” said Sally Fallon Morell,
president of the Washington D.C.-based Weston A. Price Foundation, a nonprofit
group pushing for increased access to raw milk.
Enzymes and other nutrients are greatly reduced in pasteurized milk,” she said.
Photo Caption: John Clark pours raw milk into a glass June 2, 2008, at
Applecheek Farm in Hyde Park, Vt. The debate about the health attributes and
risks of raw milk are spilling into statehouses and courtrooms across the
country.
Photo Credit: Toby Talbot/AP file
To read the rest of this story please go to:
The Associated Press
