A farmer elaborates on the benefits of raw milk, emphasizing its nutritional advantages over processed alternatives and debunking common misconceptions about safety. He highlights the historical context of milk pasteurization and argues for informed consumer choices, advocating for raw milk as a viable, healthful option when produced under proper, safe conditions.

Mike Guebert, a local small scale integrated livestock farmer who sells raw milk from his farm direct to the public shares his perspective on the safety and benefits of raw unpasteurized milk. According to data from the Center For Disease Control, there are an estimated 9 million people in the U.S. who consume raw milk. To gain a sense of how polarized an issue raw milk is in this country, the following quotes, and information below paint two very different realities.

[ Ссылка ]" —U.S. Center For Disease Control:
"Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all."

[ Ссылка ] Weston A, Price Foundation:
"FORTY-YEAR-OLD SCIENCE AND ANCIENT HISTORY: Claims that raw milk is unsafe are based on 40-year-old science and century-old experiences from distillery dairy "factory farms" in rapidly urbanizing nineteenth century America. "

Food Borne Illness Deaths in the U.S. and Canada since 1999
an excerpt from the Harvard Food Law Society Debate on Raw Milk video- (from a portion of journalist David Gumpert's Presentation): [ Ссылка ]

Cantaloupe: 32 (2011-2012)
Spinach: 5 (2006)
Luncheon Meat: 14 (Canada,2008; 2011)
Peanut Butter: 9 (2009)
Eggs: 30 per year
Oysters: 15 per year
Pasteurized Milk: 3 (Massachusetts, 2007)
Raw Milk: 0 (over roughly the last 15 years)

Harvard Food Law Society sponsors debate on raw milk: (full length video)
[ Ссылка ]

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