OCR Text |
Show Advice on Your Health By Morris Fishbein, Editor, Journal American Medical Association Strange as It may seem, there 1 are still people who oppose pasteurization pas-teurization of milk because they think the process destroys some of the vital food facton contained con-tained In raw milk. If It were not for pasteurization, it would not be possible to provide people in our large cities with a safe that, If there was any difference. It was so slight that It could not be observed. However, it was found that there was considerable consider-able risk of spreading tuberculosis tubercu-losis among calves fed with commercial com-mercial raw milk, but not among those using pasteurized milk. mux supply. Recently, an authority In the field of nutrition reviewed the question of pasteurization as related re-lated to nutrition. Both raw milk and pasteurized milk were fed to calves to determine whether there was any difference In the rate of growth, physical condition, condi-tion, body measurements, or resulting re-sulting composition of the blood. It was found that raw milk and pasteurized milk were about equal In nutritional qualities, and It Is now believed that use of tuberculin test in cattle and pasteurization pas-teurization of milk have been fundamental In. lowering the tuberculosis tu-berculosis rate among cattle. Since bones and joint tuberculosis tubercu-losis In human beings Is associated associ-ated largely with infection of the tubercle germ of the cattle 'type, another argument for pasteurized pas-teurized milk Is apparent. If there Is any real change In the milk resulting from pasteurization, pasteur-ization, it Is a slight reduction in the vitamin B complex. In this country, we would not even think of experimenting on children with raw milk, but In some foreign for-eign countries, tests have been made on several thousand school children. After a long period of time It was found that there was no significant difference In growth, nutrition or any other factor associated with the use of raw milk. Experiments Indicate that approximately ap-proximately 20 per cent of vitamin vita-min B, vitamin C and iodine may be lost by pasteurization of milk. No other nutritive constituent seems to be affected. Since the advantages of pasteurization pas-teurization are so overwhelming, It Is about time that the raw milk adherents cease their bickering and stand aside for the development develop-ment of pasteurization techniques tech-niques which might result in lowered costs. |