NEWSBYSELINA RIFKIN

You may or may not have heard of raw milk. Unless you are already a an aficionado, your first response might be “Ack! Isn’t that dangerous?”

Well, yes, if it’s from cows that are living in confinement and unsanitary conditions. But raw milk from a certified dairy is both statistically safer than pasteurized milk, and far more healthful. Large-scale pasteurization started in the 1800s, and while well intentioned, was only beneficial in direct contrast to the foul milk production practices of the time. Cows in urban areas were fed distillery slop, the acid remains of fermented grains, in what was probably the first experiment in recycling garbage into the food chain.

The slop – being an unnatural food – was very bad for the cows and they became emaciated and diseased. But they were still able to produce milk. The milk was of such poor quality that it could not be made into butter or cheese, but it could be sold. Subsequently, the death rate for children began to increase in cites. Pasteurization was a quick and economical solution to the milk problem.

A different solution had also been put forth, however, it was more difficult and expensive.