The Staff of Death “Without health life is not life; it is only a state of languor and suffering – an image of death.” – Buddha
A few weeks ago, I drove by the town of Hauppauge, Long Island. After returning home, I learned that a Hauppague high school student had become infected with a form of Staphyloccus aureus that is immune to antibiotics. One year earlier, a student in that same school died from the exact same bacterial infection. On October 7, 2011, an Abington high school student in Massachusetts was diagnosed with the same disease for which there is no cure. On October 7, 2011,
Four David Crockett high school football players in Tennessee were diagnosed with the same disease. This is a national epidemic receiving little or no publicity. Has nobody but Notmilk put together the connection? The most common pathogenic organism found in raw milk is Staphyloccus aureus. Cows often get ulcers or sores on their udders. That bovine condition is known as mastitis, and the average cow being milked in America requires $200 to treat that mastitis condition each year. Multiply that by 9.3 million dairy cows, and America’s dairymen have a collective $2 billion annual expense.
Staphlococcus aureus is the most common infection of dairy cows. Bacterial toxins are easily passed from cows to humans in milk, and are sometimes not destroyed by pasteurization. Very few Staph aureus bacteria in a glass of milk are needed to make a consumer ill…it’s the most successful of all bacterial pathogens and the number one cause of hospital infections in the world. Cases of diarrhea from E. coli 157 or Guillain-Barre Syndrome from campylobacter can be traced to the diseased body fluids that we drink and infected flesh that we eat. The authors report a CDC study revealing that 60% of the 9.5 billions chickens sold in America each year are infected with campylobacter. Three out of every five chickens. Some 1.4 million Americans get salmonella each year, and 2-3% of those so infected get arthritis caused by the infection. Staph aureus infections are the leading cause of acute otitis, or earaches in children. How many cases per year? About 6 million, according to the Centers for Disease Control. Earaches are the most common reason that children visit pediatricians. In 1994, the Food and Drug Administration sent a message to dairy farmers: more drugs in milk was permissible. FDA arbitrarily increased the allowable level of antibiotics in milk by 100 times.
The decision to do so was made by Dr. Margaret Miller who recognized that cows treated with the genetically engineered bovine growth hormone would develop more cases of mastitis than untreated cows. How did she know this for certain? Before leaving Monsanto for the FDA, Miller worked to develop the bovine growth hormone. The old protocol called for no more than one part per hundred million of antibiotic residues in milk. The change permitted antibiotic levels to be as high as one part per million.
Consumers Union tested milk samples in the New York metropolitan area in 1992 and found the presence of 52 different antibiotics. During that two-year period, cows were overdosed with antibiotics and new strains of bacteria developed. If an imaginary cow had one billion bacteria in her system and she was treated with streptomycin and that antibiotic killed all but one of those germs, that one survivor would be immune to the drug, then reproduce a new population with total immunity. Doubling its population every twenty minutes, it would take 10 hours for a new strain of bacteria to grow to one billion in number. Multiply that by 9 million cows and 52 different antibiotics, and it becomes clear to see why antibiotics no longer seem to work when they are needed. The average American drinks milk and eats cheese containing new strains of bacteria, immune to the 52 different antibiotics which are also present in milk. Children die, and scientists do not have a clue why. Milk and dairy products should carry a warning label. Forty percent of the average American’s diet consists of a product that is always infected with bacteria in its raw state. Raw milk usually contains blood, feces, bacterial and pus cells. Pasteurization does not kill all of the bacteria in milk.
Many cheeses are not pasteurized. Rod-shaped bacteria form a spore (spore is the Greek word for seed) at the first sign of heat. When the milk cools, the spore “blooms” and the bacteria re-emerges into its toxic state. Does pasteurization really work? On day ten you might pour out the offensive smelling milk in your refrigerator, and on day nine, you drink it.
Got Sick? Got milk!