Summary: In the 1930s, many of the first pasteurization laws were passed despite the opposition, on nutritional grounds, of many scientists. This report shows abstracts of various scientific investigations into the effects of pasteurization on milk, which include the destruction of natural antibacterial factors in raw milk; destruction of vitamins A, B, and C; nullification of raw milk's effectiveness in reversing tuberculosis; and so on. While most people today assume that pasteurization makes milk safer, the truth, as these abstracts show, is that it destroys the nutritional value of milk to such an extent that the milk becomes an inherently toxic food, not the healthful one it is in its raw state. Reprint 7, 1939.
View PDF: Abstracts on the Effects of Pasteurization on the Nutritional Value of Milk
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