SMOKINCHOICES (and other musings)

June 19, 2013

Rights of Choice and Truth

Wisconsin Aims to Jail Amish Farmer

Amish Farmer

Story at-a-glance

  • Wisconsin dairy farmer Vernon Hershberger provides raw milk to members of a private buying club; he was charged with four criminal misdemeanors and acquitted of three of them
  • The Wisconsin Department of Justice filed a motion to revoke Hershberger’s bail and instead send him to jail; fortunately he was sentenced to pay a $1,000 fine and avoided jail time
  • Regulators claim they are trying to protect public health, but properly produced raw milk is a safe, healthful food
  • The fight over raw milk stands as a symbol of the much larger fight for food freedom. Who gets to decide what you eat? You? Or your state and federal regulators?

Wisconsin Aims to Jail Amish Farmer
This Big Dairy-friendly state is trying to jail a small farmer for supplying fresh foods to willing buyers – even after a jury acquitted him


(From my saved references, I now want to include a relevant clipping, something we’ve all seen,   but most of us aren’t fully informed about.   It matters to me. . .perhaps it will to you as well.  Jan)


The Hype

    Most of us have seen the “milk” mustache commercials, which successfully promoted a fallacy to trusting consumers.  Pasteurized and homogenized “milk” has been and is being promoted as the near “perfect food” for humans, especially, for children.    Most parents have been conditioned to believe that the proper growth of their children’s bones and general health is dependent on the consumption of processed cow’s milk.  Unfortunately, “milk”  isn’t milk anymore.  There has been practically none available in the United States for about 50 years (except in some health food stores or directly from a farm).   The only thing unprocessed real milk has in common with commercial milk is the white color.

The Pasteurization process

    The pasteurization  process of milk alters the proteins and fatsreduces the vitamin content by over 50%, and lays waste to the enzymes.  The enzyme “phosphatase” – – which is essential for the absorption of calcium  – – is completely destroyed.  Thousands of blood tests have shown that those who drink 3 or 4 glasses of commercial milk a day had the lowest levels of blood calcium.

    Raw milk contains beneficial bacteria such as lactobacillus acidolphilus which holds the putrefactive bacteria in check.  This is why raw milk will curdle and sour if allowed to sit at room temperature.    Pasteurization extends the shelf life of milk from five days to several weeks, and will eventually rot.  It enables farmers to maintain low standards of cleanliness.  Calves  fed pasteurized milk usually die within 60 days, as shown by numerous experiments. 

The many results of  “Milk” 

Homogenized milk has been linked to the rise in arteriosclerosis and heart disease.  The culprit is an enzyme called xanthine oxidase (XO) which partly survives pasteurization.  When the cream in milk is in its natural state, the fat globules are too large to go through the intestinal wall and into the blood stream.  Homogenization changes that by straining the fat through miniscule pores under immense pressure.  XO attaches to the fat molecules (reduced in size but greatly increased in number) which are now small enough to get through the intestinal wall and into the blood stream to do its damage.

Homogenization also destroys the enzyme “lipase” which is used for fat digestion as well as “galactase” which s needed for sugar digestion.  The Pathology Department of the University of Washington compared the incidents of heart attacks of ulcer patients who were on a homogenized “milk” diet as ulcer therapy with those who were not.  They found a 3-fold number of heart attacks among those who had consumed homogenized “milk”.  The number was 6-fold  in a similar English study.  Millions believe that they are avoiding hardening of the arteries by drinking low fat or skim “milk”.    Autopsies revealed that commercial skim milk fed to animals had caused severe hardening of the arteries and calcification of the soft tissues.  The use of  rBGH / rBST, antibiotics pesticides and the “stabilization” of milk all render the “most perfect food” even more toxic.

Many scientific studies and articles confirm that processed milk is not healthy. It has been linked to a wide range of disorders and diseases.  They include:    asthma,  allergies,  acne,  arthritis,  anemia,   arteriosclerosis,  cramps,  constipation,  cataracts,  cold and flu,  diarrhea,  diabetes,   ear infection,  heart disease,  headache, obesity,   osteoporosis,    sinusitis,  skin rashes,  tooth decay,   and other maladies.  U. S. Government statistics show that milk consumers are  2.5 times more likely to contract food borne illness from pasteurized milk than from free-range raw cow’s milk.    For sources of real non-toxic organic milk visit:

Commercial milk is one of the  most dangerous junk foods being peddled to the brainwashed American people as being “healthy”/   Got “milk” ?  Hopefully not!    America, it’s time to wipe off your “milk” mustache.  You’ve been had!

Suggested reading:  MILK – THE DEADLY POISON  by Robert Cohen.


1 Comment »

  1. I really like what you guys are usually up too. This type of clever work and exposure!
    Keep up the superb works guys I’ve included you guys to our blogroll.

    Comment by kink in my neck — July 2, 2013 @ 8:01 pm | Reply

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