Ron Schmid, the author, is a naturopathic physician and farmer. A graduate of MIT, he has served as Clinical Director and Chief Medical Officer at the University Of Bridgeport College Of Naturopathic Medicine. This book is a must for anyone who is interested in whole natural foods. Milk, raw milk that is, has been referred to as nature’s most perfect food because of it numerous health benefits.

The debate of raw versus pasteurized milk is overwhelmingly over safety. We’ve been told over and over again for decades in order for milk to be safe to consume, it needs to be pasteurized. Could it be that people extolling its benefits for thousands of years had no idea how dangerous it was? According to Ron Schmid, we should have the same right to whole raw dairy products in order to reap the benefits our ancestors had.

How much disease attributed to raw milk was actually caused by raw milk? In the early 1900’s when both types, raw and pasteurized coexisted, there was significant controversy within the public health establishment. Official numbers concluded that raw milk was responsible for 10 – 40 percent of all typhoid fever. One paper concluded .221 of one percent of typhoid fever, scarlet fever and diphtheria in the entire U.S. was attributable to milk. Looks to me like more unbiased research should have been done.

One thing we do know is that chronic diseases attributed to cattle have been effectively eradicated, which obviously makes the milk produced by these cattle more safe. Another is that many other contaminants such as Salmonella and Campylobacter originate in feces. These organisms cause over 2 million cases per year in the U.S. In an 8 year period, only 700 cases were attributed to raw milk consumption. The total number of food-borne illness from all causes is now 73 million per year. Schimid points out the obvious, that milk is not uniquely hazardous and should not be treated as such. He makes a strong case for treating raw milk production and like another food. Why can we eat raw fish but not raw milk?

So how much of a problem was raw milk? No matter what the answer was, raw milk became a problem. A large push by commercial interests to influence politicians and market the virtues of pasteurized milk occurred in the early 1900’s. Unfortunately, the public’s perception of raw milk went sour and so did sales. Never mind the fact that the dairy industry was more interested in mass production and shelf life than health.

It has become very clear as with many other products in our food supply money, not health is the deciding factor. If you are at all interested in learning about the benefits of raw milk, its history and how you can get involved in making raw milk available to all, read this book, and visit www.westonaprice.com.