The Effects Of Milk On The Human Body And Will Provide Evidence That Cow Milk

For many years now humans have been deceived that cow’s milk will provide many health benefits.

Most of America¡¯s dairy cows have leukemia virus and after they graze in fields with pesticides their milk contains a mixture of lethal chemicals (¡°Milk: The Deadly Poison¡±). Equally as important are the hormones and antibiotics dairy farmers inject into their cows. One hormone, known as recombinant bovine growth hormone, or rBGH, is injected into many cows to increase milk production. There is evidence that rBGH assists the growth of tumors in lab animals and it stimulates another hormone closely connected with breast cancer (¡°The Case against Dairy¡±). Also, farmers are permitted to give antibiotics to their cows to fight various diseases. Milk and dairy products contain traces of the antibiotic that are passed on to us. Exposure to such toxins breed strains of bacteria that are immune to even the strongest medicine (¡°The Case against Dairy¡±).

The Ontario Dairy Herd Improvement Corporation, run by general manager John Meek, aims to improve the efficiency and profitability of dairy farming through an accurate, rapid, and cost effective milk testing service. Milk testing is an essential herd management component for all dairy processors as it measures the amount, quality and contents of the dairy products. Supply management agencies limit milk production; thus, profit is maximized through acquiring premiums from quality dairy with high levels of protein and butter fat as opposed to mass production and distribution. The dairy herd is the largest source of revenue for farmers, data from milk testing helps maximize milk production as farmers

In 1990, there were over 9300 dairy farms in Ontario housing almost 450,000 cows. The farm-gate value of milk produced exceeded 1.3 billion dollars. At the retail level, dairy product sales in Ontario exceeded 4 billion dollars. The number of dairy herds in Ontario on a milk-testing program had declined from about 7100 in 1985 to 6000 in 1990. Moreover, a continued decrease was projected.

Matos, Ribeiro and Guerra write about the benefits of breastfeeding and breast milk and how the antioxidants within the milk help strengthen a babies immune system. They provide a lot of scientific research and information on the different types of antioxidants, vitamins and other nutrients that are within breast milk.

Dairy farmers should make sure their businesses are in the right shape to seize the opportunities

Unlike what we have been thought, milk is unhealthy and it will cause many different diseases in human’s body. Even though that they try to limit the bacteria in raw milk before and after milking, but they just can lower the level of bacteria, they can’t remove all of it, and by drinking milk we transfer diseases to our body (Garedew et al, 2012, p 950). Before milking they will sterilize cow’s breast and also they will inject antibiotics to lower the level of bacteria in cow’s body. They also use sterilize milking equipment so the bacteria available on the equipment will not reach cow’s breast and directly milk. With all those sterilized processes they still need to do the pasteurization process because of

Parents are concerned about the milk being pasteurized and its harmful effect on their children since most of the nutrient in the milk is destroyed during the process of pasteurization. Soy milk has gained an image as a healthy alternative milk, if now being transformed, parents will consider the soy milk like a high-risk milk. Drinking milk is nature’s most perfect food. Our children need great source of milk in order for them to be strong and healthy women and men tomorrow. In today’s world, there is a major wake-up call for anyone who use pasteurized or processed food. These kind of food weaken our body and our health. Imagine our little ones being fed with them, it

“Raw milk today is a fringe movement, a crusade of underdogs, a pesky mouse against the entrenched lions of medicine and industry.” The book The Untold Story of Milk begins with the undesirable situation of raw milk in today’s society.

On August 10 2013 a six year old child (Alf) fell seriously ill after drinking cosmetic bath milk produced by Mootanicals Pty Ltd. Alf contracted ‘Haemolytic uraemic syndrome’ which can lead to death. Tanner (Alf’s father) purchased the milk from ‘Eco Health Store’. Curly Linton, a manager at Eco’s, advised tanner that the milk produced by Mootanicals was a healthier alternative to cows milk. The milk was sold along side, pasteurised milk and in similar packaging however it was unpasteurized and was labeled with ‘for cosmetic/bath purposes’. Evidence shows that the milk could be contaminated with harmful bacteria if it is unpasteurized, and Mootanicals does not test their milk for these bacteria’s. Evidence also shows that unpasteurized milk has a number of benefits however it is common knowledge that many people purchase it to consume despite the fact is illegal to sell unpasteurized milk for human consumption in Australia.

This replaced the 1994 health and safety outlines and was put forth to improve the inspection and compliance action of R.T.E foods, with respect to their potential to support the growth of this pathogen. This applied to all R.T.E foods, including dairy, produce, fish and seafood, meats and was applied to federally registered and non-registered sectors. 16 This policy was administered in such a way that based on perceived vulnerability to grow Listeria; Ready-to-Eat foods were divided into an assortment of categories. The presence of L. monocytogenes in Category 1 foods poses the highest-risk. This would typically generate a Health 1 concern, where consumers would be made aware that contact with the food will likely produce severe health consequences. 17 In addition, Canada’s policy indicated that any R.T.E food tainted with Listeria, specifically produced for at risk groups, would be considered a Health 2 concern. This would illustrate that some form of health consequence is expected to result from exposure to the contaminated food, especially if it is a vulnerable group coming into contact with it.

The main purpose of this lab is to identify and separate the main components of milk. To do this an understanding of the properties of these components in needed to separate them from one another. We will be separating the components with their polarity or non-polarity and the temperature at which specific components precipitate. To do this we will be using hot plates, gravity filters and vacuum filters1, water and ice baths, and blot drying.

The results suggest that pasteurization kills most pathogens in milk by brief exposure to relatively high temperature. This was demonstrated most beneficially with the 10-6 and 10-7 dilutions wherein the raw milk exhibited 284,000,000 cells/mL and 440,000,000 cells/mL respectively and the pasteurized milk had too few cell colony forming units to even count. Unpasteurized milk is not healthy for people to drink. For example, in a study performed in December of 2001, the bacteria Campylobacter jejuni, a microaerophilic bacteria commonly found in animal feces, was found in unpasteurized milk at an organic dairy farm in Wisconsin and caused 75 people, ages 2 to 63, to become ill.

The USDA has roles not only to promote and regulate the food industry, but to encourage American’s health thorough dietary policy. At times, these multiple roles of the USDA can conflict, which is seen by the its support of the milk and dairy industry for consumption by all Americans, in spite of its ill health effects on many Americans who cannot digest milk properly (Bock, 2015, lecture 6). In the US, milk and dairy products are generally seen as a food staple, and those who have “lactase persistent”, or produce the enzyme to digest milk sugar, can use it for a good source of nutrients such as calcium and Vitamin D. According to the USDA and the US Department of Health and Human Services “Dietary Guidelines for Americans: 2010” regarding dairy consumption, the “recommended amounts are 3 cups per day of fat-free or low-fat milk and milk products for adults.” (USDA & USDHHS, 2010). The consumption of milk is portrayed as a norm for a healthy American diet and the many Americans that lack the enzyme to digest milk properly, or “lactase impersistent”, are seemly regarded as abnormal. To which can be asked, “But what about the 30 to 50 million Americans who are lactase impersistent?” (Wiley & Allen, 2013, pg. 109) Those Americans will suffer from gastrointestinal symptoms, possibly causing negative health effects if they drink milk, which is championed by the USDA. There seems to be an apparent disconnect between the policy of the USDA to encourage a healthy diet for all Americans, and it’s downplay of the negative health effects of dairy consumption to those millions of Americans that are lactase impersistent. (Bock, 2015, lecture 6) The government has a major influence on Americans diet, as the consumption of milk and dairy continues to be ubiquitous and widely consumed, possibly even by those who may suffer ill health

Which brings us to the quality of the milk, lots of commercial farms put steroids in there cows to produce more milk than a regular cow could produce, prolactin, steroids including estrogens, progesterone, corticoids, and androgens, these are just some of the steroids commercial farmers inject in there cows. Sometimes when a cow produces too much milk they could develop mastitis in cows, mastitis is an infection or inflammation in the udders which makes them produce chunky milk it can be potentially fatal in the mammary gland and very expensive for the dairy commercial/industrial farms says HDB dairy, if the udders of a dairy cow doesn 't work they often get shot and get butchered for meat just because the farm was pushing them to hard