Raw Milk and Wrong Science

Saturday, July 6, 2013
Posted in category Food Freedom

The Wall Street Journal takes note of some papers that demonstrate that raw milk presents a low risk for food-borne illness, while green leafy vegetables pose a much higher risk.

Quantitative microbial risk assessment is considered the gold-standard in food safety evidence, a standard recommended by the United Nations body Codex Alimentarius, and affirmed as an important evidencing tool by both the U.S. Food and Drug Administration and Health Canada. The scientific papers cited at the BC Centre for Disease Control presentation demonstrated a low risk of illness from unpasteurized milk consumption for each of the pathogens Campylobacter, Shiga-toxin inducing E. coli, Listeria monocytogenes and Staphylococcus aureus. This low risk profile applied to healthy adults as well as members of immunologically-susceptible groups: pregnant women, children and the elderly.

You mean the government’s safety hysteria is derived from politics and power, and not science? Shocking!

Be Sociable, Share!
You can leave a response, or trackback from your own site.

One Response to Raw Milk and Wrong Science

  1. Wade says:

    July 11th, 2013 at 9:47 pm

    I don’t know, if the nanny state says that raw milk is dangerous, then it must be dangerous…I think that I’ll keep safe and healthy by following the FDA’s food pyramid and consuming plenty of GMO foods, processed foods, hydrogenated oils, flouridated water, aspartame, and food packaged in BPA-lined bottles/cans…and it’s so much better to buy food from USDA inspected corporate farms than to buy from locally grown producers…I’m sure that you’ll agree Karen! :)

Leave a Reply