By Sally Fallon Morell The biggest concern parents have about making homemade formula is that it is based on raw milk which, according to medical orthodoxy, is a source of contamination and disease. The only possible way to protect our children, they say, is to be sure the milk is pasteurized. The chart shown in the article Reported Outbreaks of Food Borne Illness was drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County.
(The vote was favorable, by the way, and raw milk is once again available in Los Angeles.) Except for a brief hiatus in 1990, raw milk has always been for sale commercially in California, usually in health food stores, although I can remember a period when it was even sold in grocery stores. Millions of people consumed commercial raw milk during that period and although the health department kept an eagle eye open for any possible evidence of harm, not a single incidence was reported.
During the same period, there were many instances of contamination in pasteurized milk, some of which resulted in death. There have also been many instances of contamination of other foods, including baby formula. In fact, if we withdrew from the market every food type responsible for a case of food poisoning, there would be virtually nothing left to eat. But only raw milk has been singled out for general removal from the food supply.
Both raw and pasteurized milk harbor bacteria but the bacteria in raw milk is the healthy bacteria of lactic-acid fermentation while the bacteria in pasteurized milk is the bacteria of spoilage. And the overall bacteria count of milk produced under clean conditions is much lower than that of pasteurized milk. Both raw and pasteurized milk contain E. coli, normally a benign microorganism. The most likely source of the new strains of virulent E.
coli is genetically engineered soy, fed to cows in large commercial dairies. If there is any type of milk likely to harbor these virulent breeds, it is commercial pasteurized milk. Back in the days when scientists at our universities did real research, they compared the health of children fed raw or pasteurized milk. Children fed raw milk have more resistance to TB, scurvy, flu, diphtheria, pneumonia, asthma, allergic skin problems and tooth decay.
In addition, their growth and calcium absorption was superior. (See: Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk.) Of course, as with all foods, raw milk must come from healthy cows and be carefully handled and stored. The same technology that we use to pasteurize our milk also allows us to keep raw milk fresh and clean. If you are buying directly from a farmer, be sure that the cows are mostly on pasture and that the barn is kept clean.
The milk should go directly from the milking machine into a stainless steel tank or clean containers and be kept chilled. It should be used within a period of one week, after which it will begin to go sour (although it is not dangerous when it does so). With these precautions, raw milk is not only healthy but a safe food for all members of the family, even babies. To find raw milk in your area, use our Real Milk Finder or contact your local chapter of the Weston A.
Price Foundation. This article appeared in the Fall 2001 edition of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.
See Also: Guernsey Cow Milk Production
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Dairy cows usually have only 1 calf, but can have more in certain cases A normal dairy cow usually has only 1 baby at a time. Cows will rarely have twins or triplets, and when a cow does have more than one or two calves at a time, it is considered a rare, historic event. Having multiple calves is a rare event, here are the odds: The odds of Quadruplets The odds of a cow actually having multiple babies is pretty spectacular.
According to the Veterinary Obstetrics and Genital Diseases, it was a 1 in 179,200,000 event! The odds of having Quadruplets – 1:700,000 The odds of having all four calves born alive – 1:11.2 million The odds of having all four born alive and the same sex – 1:179.2 million A story of Holstein quadruplet calves In Dec 2011, A dairy cow in Orland, California gave birth to quadruplet heifers! It was quite an amazing story because cows normally don’t have quadruplets.
In fact, cows rarely have triplets or twins. A normal dairy cow usually has only 1 baby at a time. According to the veterinarian, the cow released 3 oocytes from her ovaries which were fertilized, one of which split, producing two calves that are genetically identical. Another amazing point to this story is that if there had been one bull born, the heifers would have been sterile. But because they were all heifers, they will all be able to have babies of their own.
You can read the news story about the quadruplet heifers here. The odds of Triplets Then about a month later, there was a dairy cow in Merced, California that gave birth to triplet heifers. Overshadowed by the story of the quadruplets, I don’t think many people paid much attention, but triplets are still quite rare event. The odds of triplets is still quite amazing. According to the article: The odds of having triplet heifers – 1:2 million The odds of having triplet heifers all born alive – 1:8 million Interestingly, our dairy farm actually had triplets heifers a few years ago.
One of the cows gave birth to 3 healthy heifer calves. All of them grew up healthy and strong. Not many dairies have the privilege to take care of triplets though! Twins are more Common Twins are a bit more common than triplets or quadruplets. Typically 3% of cows give birth to twins Twins on our Dairy We recently had an interesting set of twins. One of the Jersey cows gave birth to twins that were different colors.
Most Jerseys are solid brown, so at first we were confused that it might be a red Holstein. But it was actually a Jersey. While they are both different, they do look very similar if you ignore the color. You can easily tell that she’s a Jersey by her stylish, dark beaming eyes. **The Jersey twins** I also got some pictures of a pair off Holstein twins that were born not too long ago. Both are black and look pretty similar.
My sister named them Pinky and Binky. So far they are doing very well, and growing very fast. **The Holstein twins -Pinky and Binky** **The Jersey twins love each other** Other posts you might Like!