1. Wise Traditions 20091 How much feces to make a glass of milk infectious ? Add volume of very fresh manure from healthy animal that is actively shedding temporarily colonized specific pathogen One glass of fresh unprocessed milk Healthy person drinks immediately Conditions:

2. Wise Traditions 20092

3. 3 Amount of Fresh Feces needed to make a glass of fresh unprocessed milk potentially infectious Campylobacter jejuni ½ gram Salmonella spp. 1 gram Listeria monocytogenes 2 grams E. coli O157:H7 ¼ gram

4. Wise Traditions 20094 Amount of fresh feces from cow shedding the pathogen, necessary in a farm bulk tank to supply an “infectious dose” in a glass of milk? Campylobacter jejuni 10 cups Salmonella spp. 1 ¼ gallons Listeria monocytogenes 2 ½ gallons E. coli O157:H7 4 cups

5. Wise Traditions 20095 Remember that experiment that added Campylobacter jejuni to raw milk and then determined how many where present over the next days. Calculations on the amount of manure that you would have to add to a farm bulk tank in order to match that inoculum of 10 million bacteria in the experimental sample……. 600 gallons

6. Wise Traditions 20096 Differences between colonization of cows and infectivity of humans We can learn more about how to protect people from virulent pathogens. But we must learn to take advantage of the knowledge that the factors that influence colonization and shedding of “pathogens” in the dairy herds are not the same as those that enable disease from those same “pathogens” in humans There is some early research on conditions that discourage colonization.

7. Wise Traditions 20097 Injustice The fact that with all pathogens there are specific human-virulent strains as well as mostly non-virulent stains is universally known by research microbiologists, epidemiologists and pathologists. But this FACT is universally overlooked by Regulatory Agencies

8. Wise Traditions 20098 Consequences The public is falsely notified, about threats, and unnecessarily alarmed about the safety of foods Producers are inappropriately accused of producing hazardous products and forced to stop production –Suffer huge business losses –Incur financial penalties Even though there is NO public health treat if the “pathogen” was not one of the strains virulent in humans!

9. Wise Traditions 20099 Take-home Lessons Test results are not the absolute truth Test results have unavoidable variations You only find what you look for What you find is totally dependent on how you look (which test, which media, what conditions) Test results are frequently used by regulatory agencies as a scare tactic to make unrelated dogma statements

10. Wise Traditions 200910 We are now accumulating a large number of pathogen testing results from raw milk dairies

11. Wise Traditions 200911 What is the correlation between finding “pathogens” in farm milk and human illness? Researchers agree that farm families that are drinking “pathogen” containing raw milk are not getting sick, nor is there evidence of poor health in these families. I am not aware of a public outcry that farm families are spreading illness to their neighbors, in their communities, churches, schools. Even in the rare instances of agencies finding “pathogens” in fresh unprocessed milk, remarkably no illnesses in those drinking that very milk

12. Wise Traditions 200912 Why don’t people become ill when they have consumed milk reportedly containing a pathogen ? Because the reported pathogen was not there. –Test was in error (lots of reasons)

13. Wise Traditions 200913 If the pathogen was there why don’t people become sick ? Because the “pathogens” were not virulent for humans Virulent pathogens Have been isolated from people with illness, and have been shown to specifically cause that illness. Non-virulent pathogens Cause disease in other animals, but no cases in human population May colonize human or other animals, but not associated with illnesses

14. Wise Traditions 200914 Factors that affect whether disease occurs when people consume a pathogen -Bacterial Factors- All necessary virulence factors must be present and active The bacteria must be healthy and active The virulent bacteria must be present in high enough numbers. Their ability to counter host protective systems

15. Wise Traditions 200915 -Environmental Factors- Milk itself –Fresh with all components –Length of storage –Conditions of storage (temperature, atmosphere) –Season of year –Cows nutrition Other foods eaten at the same time Amount of food eaten Presence of other bacteria Food microflora Intestinal microflora Phage

16. Wise Traditions 200916 - Factors in the consuming people- Immunity (all 4 types participate) Prior exposure Activated, nonspecific and specific Condition (nutrition, health) Genetics Prior/current medications Prior eating habits Stress

17. Wise Traditions 200917 Lactose Intolerance It is real It varies with cultural heritage It is the result of insufficient lactose digestion in the small intestine Almost all of the research is funded by producers of products with reduced lactose 82% of people with professional diagnosis are able to drink fresh unprocessed milk without their symptoms.

18. Wise Traditions 200918 Flurry of Articles/Newspaper Columns Currently it has become common for all types of communication about raw milk Those obsessed with ridding the world of unprocessed fresh milk have an organized campaign to flood the media with their propaganda There have been an increase in the number and quality of articles supporting raw milk. There is however a recent trend in which articles with headlines that appear to support raw milk, devote most of their content on detailing horror stories.

19. Wise Traditions 200919 Why do we drink Fresh Unprocessed Whole Milk ?  Some would like to reframe the question continuingly asking: what is the scientific proof that raw milk is healthy and nutritious ? –There is NO scientific dispute that milk is healthy and nutritious and should be in most diets.  They would like to confine the issue to pasteurization. –We drink milk because it is MILK, but we choose based on a long list of things that we do not want to have in or altered in our milk, unpasteurized is just one of those.

20. Wise Traditions 200920 Basic Truths about Processing Homogenization has the most profound physical effect on whole milk Homogenization without pasteurization is not an option

21. Wise Traditions 200921 What are the major differences between milk readily available in grocery stores, and the milk we choose? Fresh Unprocessed From cows pastured on grass or fed forage, Known source Whole (nothing removed and nothing add), No residuals from things that shouldn't have been there in the first place, Higher fat content. Farm management focused on consumer preference, paying premiums for enhanced quality Farmers we know and trust. Tastes good and satisfying It not always the same Treated to extend storage Cream and other valuable ingredients removed for sale as separate products Pasteurized Homogenized From cows confined, fed processed grain- based commercial feed Cheap “feed” substitutes Added ingredients Residuals from things given to cows to enhance production Industrial management practices driven by efficiency and quantity production Comingled from many farms and over wide/unknown locations Totally unknown and constantly changing No trust. Little or no taste Everything about is standardized

22. Wise Traditions 200922 Survey Results Health and Nutrition are the primary reasons households select as reason for working so hard to obtain fluid whole milk in its farm fresh unprocessed form. Interestingly, when explaining to friends why they should try this much ridiculed food, it is overwhelmingly the taste that they bring up.

23. Wise Traditions 200923 Future focus Continue to fight for right to choose Rebut false and misleading statements Counter all efforts to ban or discourage production, distribution and sale of raw milk. Promote research to expand knowledge of values of milk fresh and unprocessed Focus on best practices to enhance the quality of the milk. –Farm practices –Consumer practices

24. Wise Traditions 200924 Consumers should be allowed to decide which of these they would prefer for their milk source