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In February 1907, a New York physician discovered that his longtime dairy supplier had switched to pasteurized milk. He so detested the practice—not to mention the taste—that, as he wrote to the New York Times, he would rather "run the risk of typhoid, scarlet fever, diphtheria, and tuberculosis rather than [endure] the evils that I believe would follow the systematic and prolonged use of pasteurized milk."
The Raw-Milk Deal
Seeded on Fri Jul 23, 2010 11:52 AM EDT
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One assumes the doctor was indulging in a public temper tantrum, not broadcasting a suicide wish. By 1907, physicians knew well the blistering fevers of typhoid, the terrible choking deaths of diphtheria, and what was then called "the white plague" of tuberculosis. Raw milk containing those very pathogens had been linked to the deaths of hundreds of children in New York City annually. And by the time that letter was published, some four decades of experiments showed that the quick-heat treatment of pasteurization could save lives.
- 1 vote
#1 - Fri Jul 23, 2010 11:54 AM EDTMy grandmother drank raw milk from her own cows for decades. She lived to the age of 93. It was only when she was in her 80s that she sold her cows and started drinking pasteurized milk from the grocery store.
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#2 - Sun Jul 25, 2010 10:41 AM EDTYou're in Easy Mode. If you prefer, you can use XHTML Mode instead. |
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