Several weeks ago I heard a WCHL Commentary that was strongly advocating pasteurized milk over raw milk. In fact, the commentator was adamant that all raw milk was extremely dangerous just by its nature of being raw.
Actually, raw milk is far healthier than its pasteurized counterpart as long as it is handled in a clean and safe environment. While pasteurization destroys bad bacteria that is present in unsanitary milk, it also kills the essential vitamins and minerals.
In the mid 1950’s, the lobbyists for the American Dairy Association were successful in outlawing the sale of raw milk in North Carolina.
Until that time my parents had sold Grade A raw Jersey milk, delivered from door to door in glass bottles. State examiners arrived at regular intervals and without notice, to test the milk, which always received a Grade A rating. Many of the local doctors and dentists were our customers, and they recommended our milk to patients who were suffering from ulcers and other digestive problems. My grandfather had the first ice cream factory in North Carolina, and his only advertisement was one day each summer where everyone was invited to the farm to have all the ice cream they could eat.
Nowadays, there are no more small dairies, and everything is massed produced. Cows are not treated like the lovely animals that they are, but rather as machines to mass produce milk. The cows never see grass or clover, and are given antibiotics and hormones from birth, which, of course, is present in their milk.
Do you really want to drink this contaminated milk from sick, unhappy cows?
— Carla Shuford
Have a comment or opinion you would like to share? Submit your commentary or column for the Commentators, on WCHL 97.9FM and Chapelboro.com.
Podcast: Play in new window | Download
Subscribe: RSS
Comments on Chapelboro are moderated according to our Community Guidelines