It’s been more than a year since the FDA announced a year-long “pilot program” to examine 1600 samples from producers of raw milk cheese, to check for the presence of pathogens.
I’d like to try to answer the unspoken question that comes up when I explain to people I know that I am doing a crowdfunding campaign to raise money to complete and promote my new book,
You look at what’s going on in Australia over raw milk, and you can’t help but get a feeling of deja vu. A farm couple on trial for distributing raw milk via a cow share arrangement.
For years, federal and state public health officials have told us that the evidence of raw milk's susceptibility to contamination by pathogens is irrefutable.
When the U.S. Centers for Disease Control or the U.S. Food and Drug Administration come out with a study having to do with raw milk, you know before even viewing the results that it’s going to fan the fear flames.
One by one, it seems, ancient natural remedies and foods, and our most basic systems for creating them, are being recognized for their healing powers.
(This is a joint report I did with Liz Reitzig of Nourishing Liberty.)
We see examples of discrimination in many areas of life, but discrimination against food-borne pathogens? I’m afraid so. We have a campylobacter discrimination problem on our hands. Let me explain:
I don’t know of another food that gets as much attention from the U.S. Centers for Disease Control as raw milk.