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.
The vultures are circling in force with news that an Australian three-year-old may have died from drinking raw milk.
The emergence of the ride-sharing company Uber from nowhere to become an enterprise valued at $40 billion in five years of existence is astounding in its own right.
It was just three years ago that the U.S.
There has been lots of upbeat news about raw milk over the last 18 months or so. Research out of Europe and the U.S.