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Low-Fat Milk Linked to Parkinson's Disease

If pasteurized milk is a dead white liquid, then what is pasteurized low-fat milk? According to USA Today, it is a dairy product that increases your odds of developing Parkinson’s disease

This is disturbing information but it is hardly breaking news. Both pesticides and dairy products have been linked to Parkinson’s disease in the past, and previous studies suggest the combination of products — pesticides in your milk — may play a role.

Glyphosate is a toxic pesticide that’s likely to be contaminating pasteurized milk, as many dairy farmers feed their cows genetically engineered (GE) corn in lieu of their natural diet, grass. Their cornfields, in turn, are sprayed with Roundup, of which glyphosate is the active ingredient. This is even true in states like Vermont, which was the first in the U.S. to require labeling on GE foods. It’s unclear just how much glyphosate may be in U.S. milk because the U.S. Department of Agriculture doesn’t test for its residues in food.

The issues surrounding pasteurized milk stand in stark contrast to the benefits of raw milk. Raw milk dairy products from organically raised grass fed cows rank among some of the healthiest foods you can consume. It’s far superior in terms of health benefits compared to pasteurized milk, and if statistics are any indication, raw milk is safer, too. While many believe that milk must be pasteurized before it can be safely consumed, it’s worth remembering that raw milk was consumed for millennia before the invention of pasteurization.

Despite the benefits of raw milk, it remains under siege at the federal level. The fight over raw milk stands as a symbol of the much larger fight for food freedom. If the FDA and other government agencies are allowed to impose their view of "safe food" on consumers, raw milk won't be the only thing lost — all food could potentially be pasteurized, irradiated and genetically engineered.
 
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