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SUPPLEMENTAL REPORT IN FAVOR OF GRADE A RAW MILK
EXPERT REPORT AND RECCOMENDATION
BY
DR. WILLIAM CAMBELL DOUGLASS JR., M.D.
Aajonus Vonderplanitz, Scientific Nutritional Researcher
Dr. Douglass Credentials:
I am a fourth generation physician whose family has practiced medicine in the
Southern United States since 1850, a graduate of the University of Rochester; the
University of Miami School of Medicine; and the United States Naval School of Aviation
and Space Medicine. I have taken postgraduate courses at Oxford, Princeton, Harvard,
and the Universities of California, Florida, and Pennsylvania. I researched extensively
on raw milk and pasteurized milk, and wrote the published book The Milk Book of two
editions and several printings.
1)
HEALTH RISKS FROM DRINKING PASTEURIZED MILK
a. BACTERIAL RISKS FROM DRINKING PASTEURIZED MILK
In 1945 there were 450 cases of infectious disease attributed to raw milk. There were
1,492 cases attributed to pasteurized milk.1[1] There was 1 case of disease for every
12,400,000 quarts of pasteurized milk consumed, and 1 case of disease for every
18,900,000 quarts of raw milk consumed.2[2] In other words, a person could drink
6,500,000 more quarts of raw milk than pasteurized without getting sick.
In 1945 there was an epidemic of food-poisoning in Phoenix, Arizona.3[3] The official
report reads, “Pasteurization charts...show milk was properly pasteurized and leads to
1[1] Milk Facts, Milk Industry Foundation, New York City, 1946-47.
2[2] Letter from Professor Fosgate, Dairy Science Department of the University of
Georgia.
3[3] Darlington, pp. 21 and 19.
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