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Raw Milk vs. Pasteurized – The Battle for Better Health... · Revealing Wholeness with Dr.Troy

• 0:03
  Speaker 1: Thank you for listening today on Revealing Wholeness sponsored by
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  Speaker 1: Infinity Whole Health. Check out our website at Infinity wholehealth
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  Speaker 1: dot com, where we are revealing the eternal in each individual,
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  Speaker 1: the infinite in the individual, the creativity is made manifest,
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  Speaker 1: limitation is let go. Now, here's your host, doctor Troy Munson.
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  Speaker 2: Hello and welcome. I'm doctor Troy. This particular podcast, I
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  Speaker 2: don't want to pull any punches. I want to let
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  Speaker 2: them land square and hard on both sides of the
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  Speaker 2: equation when it comes to milk, pasteurization or raw Now,
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  Speaker 2: in my last podcast, if you caught that one, I
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  Speaker 2: spoke on a cutting edge treatment and raw milk. While
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  Speaker 2: it is amazing, there was still issues. Early on in
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  Speaker 2: the nineteen twenties, people started pasteurizing milk. Why because they
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  Speaker 2: wanted to combat or tuberculosis, which was the very thing
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  Speaker 2: that it helped, also infant diarrhea, undulent fever, and other
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  Speaker 2: diseases because of poor animal nutrition, dirty production methods, and
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  Speaker 2: infected water supplies, and so there was a lot of
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  Speaker 2: blame being thrown around. And of course, who wouldn't in
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  Speaker 2: their right mind want to pasteurize things and do things
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  Speaker 2: better Because you might have believed that it wasn't so good.
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  Speaker 2: But here's the trouble. And this is one of the
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  Speaker 2: weirdest things that the brain will do. I've literally seen
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  Speaker 2: people get the strangest expression on their face, like this
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  Speaker 2: kind of disgust when they think about drinking raw milk.
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  Speaker 2: Oh gosh, that would be disgusting. I thinking, what do
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  Speaker 2: you mean, Well, doesn't it taste funny? And I'm thinking,
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  Speaker 2: do you think pasteurization somehow puts a strawberry flavor in
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  Speaker 2: milk or something? And to give you an example, let's
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  Speaker 2: say that we had water that was literally muddy brown,
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  Speaker 2: and it had anthogens and whatever in it who knows parasites, amibas,
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  Speaker 2: all of it. And so we go ahead and pasteurize it,
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  Speaker 2: or we boil that water so that we can drink
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  Speaker 2: it and kill everything in it. Is the water all
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  Speaker 2: of a sudden clean because we boiled it. If you're
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  Speaker 2: thinking about it, I'm just going to tell you no,
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  Speaker 2: it still looks dirty brown. But you could drink it now,
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  Speaker 2: not that I would want to. So if you have
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  Speaker 2: an animal that is diseased and you pasteurize the milk,
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  Speaker 2: it doesn't make it clean. It just kills all the
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  Speaker 2: massive amounts of bacteria basically by exploding them at the
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  Speaker 2: same time denaturing all the nutrition that is in that milk,
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  Speaker 2: and now you think it's going to taste okay, that's interesting.
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  Speaker 2: I kind of feel like Morpheus when he said you
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  Speaker 2: think that's air your breathing. Huh.
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  Speaker 1: So.
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  Speaker 2: Pasteurization destroys enzymes, denature's antimicrobial and immune stimulating components that
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  Speaker 2: are in the milk. Diminishes nutrient availability because the minerals
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  Speaker 2: that are in it now break their little ionic bonds
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  Speaker 2: or whatever bonds they have to the protein that's carrying it,
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  Speaker 2: and now they become salts and we think, well, salt's
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  Speaker 2: good for you. Well, not like the mineral salts that
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  Speaker 2: would be stalagtites and stalagmites. That's basically dirt. It also
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  Speaker 2: denatures the fragile milk proteins. Proteins are very heat sensitive.
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  Speaker 2: They're what we call heat labile, and so if any
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  Speaker 2: kind of heating you know that you do, tends to
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  Speaker 2: damage them. That's why when we cook food we should
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  Speaker 2: use low heat, or at least try to be sensitive
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  Speaker 2: to the amount of heat that we're putting towards the
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  Speaker 2: food that we're trying to keep alive. Not to mention
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  Speaker 2: that the heating destroys the vitamin C, the B six,
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  Speaker 2: the B twelve. It also kills beneficial bacteria. Why is
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  Speaker 2: this bad because beneficial bacteria are what we would call probiotics,
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  Speaker 2: which everybody seems to want to take a pill instead
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  Speaker 2: of it. Naturally, those beneficial bacteria actually keep harmful pathogens
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  Speaker 2: or bacteria and funguses from growing in the milk itself. Now,
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  Speaker 2: these harmful pathogens, these bad bacterial colonies in fungi that
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  Speaker 2: are allowed to grow and pasteurize milk, seem to increase
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  Speaker 2: the amount of allergies. They increase tooth decay, colike orcolic
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  Speaker 2: in infants, even growth problems and behavioral problems in children,
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  Speaker 2: osteoporosis because we can no longer get at the calcium
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  Speaker 2: and the delicate proteins that we believe are necessary for
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  Speaker 2: our bones to stay strong. And certainly the vitamin K
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  Speaker 2: two that's supposed to be in the milk doesn't prime
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  Speaker 2: hormones that keeps our bones strong. And of course, if
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  Speaker 2: our bones aren't going to stay strong, we're naturally going
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  Speaker 2: to have arthritis, which leads to heart disease. And I've
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  Speaker 2: said before in podcasts arthritis is a heart problem. So
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  Speaker 2: this is what we're up against. Even calves fed pasteurized
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  Speaker 2: milk do pour and if they can even survive, which
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  Speaker 2: they often don't to maturity, they don't live long. Now,
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  Speaker 2: if that weren't all bad enough, each animal that's now
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  Speaker 2: in an industrial farm, instead of living twelve years a normal,
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  Speaker 2: happy life eating grass and having companionship with other, cows
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  Speaker 2: are kept isolated and they usually live roughly three to
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  Speaker 2: three and a half years, producing three times the amount
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  Speaker 2: of milk, stripping their bodies of everything. And you think
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  Speaker 2: that your pasteurized milk is safe. I digress now. In
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  Speaker 2: the nineteen twenties, when they started to pasteurize milk to
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  Speaker 2: protect from these things, they did so because of the
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  Speaker 2: poor animal nutrition and dairy production methods were not real sound,
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  Speaker 2: and the infected water supply. But what about now? Now
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  Speaker 2: we have effective water treatment. Our water is not dangerous
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  Speaker 2: to us. We have stainless steel tanks that we can
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  Speaker 2: keep the milk in, We have milking machines, and we
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  Speaker 2: know how to keep animals clean. We have refrigerated trucks
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  Speaker 2: so that the milk stays good. And doesn't stay at
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  Speaker 2: room temperature long. We have improved testing methods, and at
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  Speaker 2: this point pasteurization literally is unnecessary and it certainly isn't
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  Speaker 2: needed for public protection. So this is kind of what
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  Speaker 2: we're up against. Now. If you think, well, I'm still
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  Speaker 2: drinking pasteurized milk because I know it's better, well, I'm
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  Speaker 2: here to tell you that one of the bugs that
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  Speaker 2: makes it through the pasteurization process is linked to Crohn's disease,
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  Speaker 2: and that particular bug is a bacteria that actually causes
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  Speaker 2: what they call John's disease, Johne John's disease. And so
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  Speaker 2: it makes it through and you think, well, my pasteurized
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  Speaker 2: milk is safe, No, it actually isn't. And if you
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  Speaker 2: eat a dead food, the cows that are fed pasteurized
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  Speaker 2: milk basically die almost every time. So I'm just here
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  Speaker 2: to tell you if you just feel uneasy about that
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  Speaker 2: raw milk, there are ten states in our beautiful Union
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  Speaker 2: that sell raw milk because they do test it. Now.
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  Speaker 2: In states that don't, you'll have to do a farm
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  Speaker 2: share or a herd share or a cow share, whatever
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  Speaker 2: they call it to get your raw milk. All of
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  Speaker 2: this you can find out on Rawmilk dot com. I
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  Speaker 2: love their little map that they show of all the
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  Speaker 2: places where you can get raw milk in the United States,
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  Speaker 2: and it has red dots for each place. The map
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  Speaker 2: is completely red. So trust me, wherever you are, you
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  Speaker 2: can find raw milk, probably pretty easily. And I find
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  Speaker 2: it tastes better than pasteurized milk. And I'll tell you
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  Speaker 2: one thing it does beautifully is it makes really good
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  Speaker 2: ice cream. Until next time, I'm doctor Troy, and remember
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  Speaker 2: there is way more right with you than there is
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  Speaker 2: wrong with you.
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  Speaker 3: Thanks for listening. If you have any questions or comments,
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  Speaker 3: you can reach doctor Munson at three six zero eight
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  Speaker 3: nine three eight five eight six or email him at
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  Speaker 3: Chiroman at DR dot com.
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  Speaker 2: That's c.
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  Speaker 3: H I R O. M A n at DR dot com.
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  Speaker 3: Check out our current workshop schedule on Facebook at Infinity
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  Speaker 3: Whole Health. The information on doctor Troy Munson's podcast is
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  Speaker 3: meant to educate the listener and is not intended to diagnose, treat, cure,
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  Speaker 3: or prevent disease.