Food poisoning, raw milk and nutrition

[Guest guest]

Some info from Gupta's mailing list:

RAW MILK: Incidence of food-borne illness from raw milk – 1.9 cases per

100,000 people, 1973-1992. (American Journal Public Health Aug 1998, Vol

88., No 8)

PASTEURIZED MILK: Based on CDC website, incidence of food-borne illness

from all foods including pasteurized milk – 4.7 cases per 100,000 people,

1993-1997. (US Census Bureau 1997 population estimate 267,783,607)

OTHER FOODS: Based on CDC website of reported food-borne illness from other

foods – 6.4 cases per 100,000 people, per year from 1993-1997.

THEREFORE, the incidence of food-borne illness from consuming raw milk is

2.5 times lower than the incidence of food-borne illness from consuming

pasteurized milk; and 3.5 times lower than the incidence of food-borne

illness from consuming other foods.

On a case-by-case basis, persons consuming milk from ANY source (raw or

pasteurized) are:

30 times more likely to become ill from fruits and vegetables

13 times more likely to become ill from beef

11 times more likely to become ill from chicken

10 times more likely to become ill from potato salad

2.7 times more likely to become ill from non-dairy beverages

<http://www.cdc.gov/ncidod/dpd/parasites/foodborne/default.htm>Source: MMWR

Vol 45, No SS-5

Given, from the above, that " Of All Foods, Milk has the Lowest Incidence of

Reported Food-Borne Illnesses (0.2%) " ; and that the actual milk in

question was never tested for bacteria as the source still was only alleged

- the jump to the conclusion that the milk was the source for these

illnesses by the so called experts is nothing short of hearsay masquerading

as " expert science " .

Effects of pasteurization on vitamin availability in milk:

A No significant change

B-1 Down 3-20%

B-6 Inactivated

B-12 Down 10% but carrier proteins inactivated

Riboflavin Heat stable but light sensitive

C Down 77% upon storage

D Down, fortified (usually with bad synthetic D)

E Down 15%

K No significant change

Effects of pasteurization on mineral availability in milk:

Sodium No significant change

Selenium Down 9.7%

Iron Down 66%

Copper Up 44%

Zinc Down 69.4%

Potassium No significant change

Calcium Down 21%

Magnesium No significant change

I haven't included the whole post, which has this credit:

Prepared by:

Lee Dexter, President, <http://www.whiteegretfarm.com/>White Egret Farms

Sally Fallon, President, <http://www.westonaprice.org/>The Weston A. Price

Foundation

-

[Guest guest]

On Monday, April 25, 2005, at 12:38 PM, Idol wrote:

> RAW MILK: Incidence of food-borne illness from raw milk – 1.9 cases per

> 100,000 people, 1973-1992. (American Journal Public Health Aug 1998,

> Vol

> 88., No 8)

>

> PASTEURIZED MILK: Based on CDC website, incidence of food-borne illness

> from all foods including pasteurized milk – 4.7 cases per 100,000

> people,

> 1993-1997. (US Census Bureau 1997 population estimate 267,783,607)

>

>

Isn't there a problem using these figures cause one uses just

incidences from raw milk but the other is from pasteurized milk plus

all foods? Why does the percentage fall when adding pasteurized milk?

Sandy