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lysozyme and nisin. There are other interrelated enzymes and beneficial bacteria that also
act on the pathogens to inhibit their growth. All of these systems are destroyed by
pasteurization. It is no wonder that dairy plants that pasteurize must be kept absolutely
spotless. There are no remaining safety systems in the processed milk.
I will be presenting my experiences and the factual references that I have mentioned here
during my verbal address in Colorado on May 19th.
Our company ships product all over the world. We have been inspected by the FDA and
the FDA has also never found a pathogen. It may seem strange to say or claim this, but
Mother Nature is right, her blue print is right on point. It is mankind that has added
variables that cause much of the concern for pathogens in our current market systems.
Our consumers are made ill by pasteurized milk products and the additives and
processing methods. Our consumers share their testimonials with us every day. Asthma,
allergies, arthritis, immune-related disorders, autism, ADD, Crohn’s disease, rare enzyme
deficiencies. . . the list goes on and on. In each of these cases raw milk or raw dairy
products makes a dramatic improvement in health. There have been cases when patients
have been written off by modern medicine only to return to perfect health after drinking
raw colostrums and raw dairy products.
Please see www.makersdiet.com for a story of one person’s recovery from near death
using raw dairy.
It is imperative that the citizens of our nation, not just California, have an informed
choice in foods. If raw milk was so horrible then why is it that raw milk has such an
incredibly safe record here in California and in Colorado? I would argue that since we
have been in business there have been many listeria recalls and food outbreaks with
pasteurized milk. . . but none with organic raw milk.
As an American we can buy raw eggs, raw meat, raw fresh juices, so why not raw dairy
products? Show us one case of disease related to natural raw dairy products in Colorado
or California. They are very hard to find. They are nearly all related to pasteurizer failure
not raw dairy products intended for consumption.
The dairy industry does not understand what I have explained here in detail. What the
dairy industry believes is that raw milk contaminates pasteurized milk. This is not the
case. Pasteurized milk kills the safety systems that control pathogens in raw milk and
therefore permit unlimited growth of dangerous bacteria if present.
Our products have what Mother Nature intended, a diversity of good bacteria and a wide
range of essential enzymes including lactase for lactose digestion and phosphatase that is
essential for the utilization of calcium.
One reason raw milk is so much easier to digest compared to pasteurized milk is due to
the presence of lactase, the enzyme that breaks down milk sugar and which many humans
are unable to produce. The experts I have spoken with deny the presence of lactase in raw
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