The Animal Kingdom A Reservoir of Disease-Part 7

Greetings! In today’s class we shall learn why milk is unsafe, even when it is pasteurized. “As disease in animals increases, the use of milk and eggs will become more and more unsafe. An effort should be made to supply their place with other things that are healthful and inexpensive. The people everywhere should be taught how to cook without milk and eggs, so far as possible, and yet have their food wholesome and palatable.” {MH 320, 321}

Pasteurized Milk

It is freely granted that pasteurized milk is much safer than is the raw milk of today, and nothing written here is intended to lessen interest in requiring it to be done, but our interest goes far beyond pasteurization to a cleaner, safer and more delightful way of living. To this end we introduce statements made by others about pasteurization and the non-use of dairy milk.

One statement sends out a warning that the following diseases may be incurred from the milk: tuberculosis, undulant fever, scarlet fever, septic sore throat, staphylococcus, food poisoning, rabies, typhoid fever, bacillary dysentery, diphtheria, and infantile paralysis. And then: “The final and most reliable safeguard against milk borne diseases is pasteurization.”

Another state warns,–“Because germs grow so rapidly in milk, the list of milk borne disease is long, including typhoid fever, septic sore throat, scarlet fever, dysentery and enteritis, paratyphoid fever, diphtheria, undulant fever, infantile diarrhea, food poisoning, etc.” And then: “Pasteurization will always protect if it is properly applied.” And thus it is in every state. Pasteurization is the one protection which is offered to us along with dirt and infected milk.

We are led to believe that though the cows may have had some deadly disease, their milk is “perfectly safe if pasteurized.” And so we trust the pasteurization process to defend the lives of our babies, our children, and ourselves. When we see a carton of milk in the grocery store, if it is labelled “Pasteurized” we regard it as “perfectly safe.”

But let us look in the carton and see what really is there. There is not a uniform standard over the country concerning the number of bacteria allowed in milk; and, it is not fixed in any state and may change at any time. In Tennessee milk may lawfully contain the following numbers of bacteria:

Will the reader remember that this is pasteurized milk concerning which we are to rest at east because it is “perfectly safe.” Not all milk contains the full number of bacteria allowed. As an example, a city in another state where the allowed count per c.c. is 30,000, reports that it took samples from 115 dairies. The average count found was 14, 308. They found faulty sterilization in 18. This is not an annual report, but a monthly one; and so it goes on month after month like this.

The report from the same city for a later month is as follows:

These figures are for one c.c. of which there are 240 in a common 8 ounce glass which means each glass of pasteurized milk in that city actually contained 12, 116, 880 bacteria for the month reported. In the same city the bacteria count allowed in the ice cream was 100,000 per c.c., and the number actually found in the samples taken averaged 258, 334 per c.c. which in one 8 ounce glass would count 62,000,160.

Such conditions are common notwithstanding all of the regulations and the constant supervision given to dairies and milk distributors. Here is another example. In a city of 250,000 pop. the milk from 23 of the leading dairies was tested and it was found that in 21 of the 23 the milk was not properly pasteurized, but was being sold regularly to the public labeled “Pasteurized” and the buyers supposed it was “perfectly safe.” How safe was it? Read and see.

A total of 287 samples was taken and tested for 12 different things, one of which was the number of leucocytes present. The officials fixed 800,000 cells per c.c. of milk as the maximum number to be allowed in the milk without discrediting it. When we know that these white blood cells are in the milk because they were fighting infection in the udders of the cows, (most likely mastitis) it seems that even as low a count as 800,000 would endanger the consumers of the milk. One c.c. would be 18, 940,000 in a glass of milk.

Yet the report shows 51 samples of milk containing over the 800,000 allowed, and no sample was found free from these white cells, and, mind you, all of the 287 samples were pasteurized as sold to the people every day. These tests were not made by the city health department as a routine procedure but were made independent of the city milk inspection program by an authority from another state who was called in for that special purpose. It is not supposed that the milk suppose of that city is inferior to milk in other cities elsewhere.

“Approved Milk”- Maximum number of bacteria per c.c.

The above is reprinted from a bulletin distributed by the health department of NYC, not as being different from other cities but as being a fair representative of all of them. The information about the c.c. is added. But this is not all of the story. During any time that milk stands unrefrigerated, the bacteria multiply rapidly; they can triple in one hour.

Other Milk Troubles

“In my experience of twenty years in treating allergy, milk has always been one of the most frequent reactors on skin testing, only house dust exceeding it in frequency…”

“May of these milk drinkers sooner or later begin to have itch, cracking, dry and red skins or stopped-up noses or wheezy chests or go to their physician for advice. The first thing the doctor tells them is that they are run down and need to build up their health and resistance, and for that purpose, of course, need to drink more milk. Thus the vicious cycle is intensified; more symptoms more milk, more milk more symptoms. The glaring coincidence of the increase of milk consumption and the increase of allergic manifestations cannot be overlooked.”

The Ideal Diet: “Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect that are not afforded by a more complex and stimulating diet.” {MH 296}

A Thought To Jot: In today’s class, we learned that a common thought is that milk is “perfectly safe” as long if it is pasteurized. By God’s grace, we now know that this is not the case. This expression “perfectly safe,” brings to mind 1 Thess. 5:3 “For when they shall say, Peace and safety; then sudden destruction cometh upon them…” Furthermore, we can grasp the principle that not everything said or labeled to be safe is thus. True safety is found only in listening to God’s instruction (Prov. 1:33).

A Note to Quote: “The judgments of God are soon to be poured out upon the earth. ‘Escape for thy life’ is the warning from the angels of God. Other voices are heard saying: ‘Do not become excited; there is no cause for special alarm.’ Those who are at ease in Zion cry ‘Peace and safety,’ while heaven declares that swift destruction is about to come upon the transgressor. The young, the frivolous, the pleasure loving, consider these warnings as idle tales and turn from them with a jest. Parents are inclined to think their children about right in the matter, and all sleep on at ease.” {CC 53}

Grab a friend and share the wealth, from what you’ve learned in the School of Health! In next week’s class we start a new section entitled, “Health & Tobacco”. Until then, God bless!

Tell us what you learned from today’s class, in the comment section below!

Previous Lesson: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6