Stand Firm and Pasteurized Milk Pasteurized milk supporter, let’s unite and stop the bill! Legalizing the sale of raw milk would bring health benefits to Rhode Island residents? It’s a fallacy! In fact, higher accessibility to raw milk put residents’ life at risk. According to CDC, 81% of dairy outbreaks are caused by raw milk consumption in the United States and it is increasing continuously from 2007 to 2012. Raw milk advocates might say it’s not dangerous at all. However, data and facts tell us it is not! Raw milk is milk comes from animals such as cow and goat that has not undergone the heat treatment process called pasteurization. Since it is not heat treated, pathogens naturally present in milk are not eliminated, which can injure
…show more content…
Concerning about the health and lives of Rhode Island residents, the sale of raw milk should not be legalized. Legalization of the sale of raw milk will do more harm than good to the residents since it would potentially cause more food-borne illnesses. As a Rhode Islander, you should understand the role of our state government is to ensure food are safe to be consumed. You should not solely focus on your own pleasure and ignoring food safety concerns. If nutritional quality is your main reason supporting raw milk sale, then I will tell you we have an easy fix to that. Under this technologically advanced world, vitamins and nutrients lost can be easily added back to pasteurized milk. But, life is something that you cannot get back once you lost it. So, ask yourself does raw milk worth you risk your …show more content…
First, raw milk has a better natural nutritional value than pasteurized milk. Study has shown that pasteurization, heat treating the milk at relatively high temperature can cause some losses in vitamin A, C, D and several B vitamins especially vitamin B12. Apart from pasteurization destroying nutrient contents in milk, raw milk produced from cow that are more likely to be fed with green pasture in farms are shown to have higher vitamin A, D and calcium content than those commercially fed. Apart from vitamin content loss in pasteurization, heat treating the milk at relatively high temperature can also destroy the natural enzymes in milk, which then lowers the effectiveness of digestion and assimilation of nutrients in milk. For instance, calcium in raw milk are used more efficiently, which can help to form stronger bone in legs and teeth. Besides, the higher natural nutrient contents in raw milk also contributes to better growth. A study comparing infants fed with pasteurized human milk and raw human milk has shown that raw human milk promotes a faster weight gain in babies. By no doubt, raw milk has a better nutrition quality than pasteurized milk, which can benefit the growth of Rhode Islanders, especially the future generation if it becomes more
Concerning about the health and lives of Rhode Island residents, the sale of raw milk should not be legalized. Legalization of the sale of raw milk will do more harm than good to the residents since it would potentially cause more food-borne illnesses. As a Rhode Islander, you should understand the role of our state government is to ensure food are safe to be consumed. You should not solely focus on your own pleasure and ignoring food safety concerns. If nutritional quality is your main reason supporting raw milk sale, then I will tell you we have an easy fix to that. Under this technologically advanced world, vitamins and nutrients lost can be easily added back to pasteurized milk. But, life is something that you cannot get back once you lost it. So, ask yourself does raw milk worth you risk your …show more content…
First, raw milk has a better natural nutritional value than pasteurized milk. Study has shown that pasteurization, heat treating the milk at relatively high temperature can cause some losses in vitamin A, C, D and several B vitamins especially vitamin B12. Apart from pasteurization destroying nutrient contents in milk, raw milk produced from cow that are more likely to be fed with green pasture in farms are shown to have higher vitamin A, D and calcium content than those commercially fed. Apart from vitamin content loss in pasteurization, heat treating the milk at relatively high temperature can also destroy the natural enzymes in milk, which then lowers the effectiveness of digestion and assimilation of nutrients in milk. For instance, calcium in raw milk are used more efficiently, which can help to form stronger bone in legs and teeth. Besides, the higher natural nutrient contents in raw milk also contributes to better growth. A study comparing infants fed with pasteurized human milk and raw human milk has shown that raw human milk promotes a faster weight gain in babies. By no doubt, raw milk has a better nutrition quality than pasteurized milk, which can benefit the growth of Rhode Islanders, especially the future generation if it becomes more