Citations
[i] , King James Version, Crusade
Bible Publishers, Nashville, 1975.
[ii] Grohman, Joann
S. Keeping a Family Cow. Dixfield, Maine: Coburn
Press, 1981, 272.
[iii] Ibid., 1.
[iv] Hartley, Robert
M. An Historical, Scientific and Practical Essay
on Milk as an Article of Human Sustenance. New
York, J. Leavitt, 1842, 25.
[v] Crumbine, Samuel,
and Tobey, James. The Most Nearly Perfect Food.
Baltimore: Williams Wilkins Co., 1930, 58-9.
[vi] Quoted in
Grohman, 13.
[vii] Grohman,
4-5.
[viii] Crewe,
J. R. “Raw Milk Cures Many Diseases,”
Certified Milk Magazine, January, 1929, 3-6.
[ix] Crewe, J.
R. “Raw Milk Cures Many Diseases,”
Certified Milk Magazine, January, 1929, 3-6.
[x] Hess AF. Infantile
scurvy: its influence on growth. The American
Journal of Diseases of Children, August 1916,
152-165.
[xi] Bell, RW.
The effect of heat on the solubility of the calcium
and phosphorus compounds in milk. The Journal
of Biological Chemistry, June 1925, Vol. 64, No.
2, 391-400.
[xii] Darlington,
Jean Bullitt. “Why Milk Pasteurization,
Part II: Plowing Under the Truth.” The Rural
New Yorker, May 3, 1947, p. 4-5.
[xiii] The Lancet,
May 8, 1937, 1142.
[xiv] Thomson,
James C. “Pasteurized Milk, A National Menace:
A Plea for Cleanliness.” In The Kingston
Chronicle, Edinburgh, 1943, p. 5.
[xv] Bahrs AM and
Wulzen R; Proceedings of the American Physiology
Society, Chicago, Illinois; American Journal of
Physiolgy, 1941. In Darlington.
[xvi] Krauss WE
et al. Studies on the nutritive value of milk
II: The effect of pasteurization on some of the
nutritive properties of milk. Ohio Agricultural
Experimental Station Bulletin 518, p. 11, January
1933.
[xvii] Report
of Chief, Bureau of Dairy Industry to U.S. Secretary
of Agriculture, p. 13, 1942. In Darlington.
[xviii] Rogers
Associates, Fundamentals of Dairy Science, 2nd
Edition, pp. 27 and 281, Reinhold Publishing Co.,
New York, 1935.
[xix] Fisher RA
and Bartlett S. Nutrition Abstracts and Reviews
October 1931, Vol. 1, 224. In Krauss WE et al.
Studies on the nutritive value of milk, II: The
effect of pasteurization on some of the nutritive
properties of milk. Ohio Agricultural Experiment
Station Bulletin 519, January 1933, p. 8.
[xx] Kramer MM
et al. A comparison of raw, pasteurized, evaporated
and dried milks as sources of calcium and phosphorus
for the human subject. Journal of Biological Chemistry,
79: 283-290, 1928. In Ohio Agricultural Experiment
Station Bulletin 519, January 1933, p. 8.
[xxi] Mackaye,
Milton. “Undulant Fever.” Ladies Home
Journal, December 1944.
[xxii] Harris,
Harold J. “Raw Milk Can Kill You.”
Coronet, May 1945.
[xxiii] Harvey,
Holman. “How Safe Is Your Town’s Milk?”
The Progressive, July 15, 1946.
[xxiv] Harvey,
Holman. “How Safe Is Your Town’s Milk?”
The Reader’s Digest, August 1946.
[xxv] Darlington,
Jean Bullitt. “Why Milk Pasteurization,
Part I: Sowing the Seeds of Fear.” The Rural
New Yorker, March 15, 1947.
[xxvi] Harris,
Harold J. “The Raw Milk Menace.” Hygeia,
March 1941, 250. In ibid.
[xxvii] Harris,
Harold J. “Brucellosis.” Journal of
the American Medical Association, 1946, Vol. 131,
No. 18, 1485-1493.
[xxviii] U.S.
Public Health Service. “Summary of Milk-Borne
Disease Outbreaks, 1923-1941.” In Darlington.
[xxix] U.S. Public
Health Service. “Disease Outbreaks Conveyed
Through Milk and Milk Products in the U.S., 1942,
1943, 1944.” In Darlington.
[xxx] Darlington,
Jean Bullitt. “Why Milk Pasteurization,
Part I: Sowing the Seeds of Fear.” The Rural
New Yorker, March 15, 1947.
[xxxi] Hotchkiss,
Thomas. A Personal Memoir of Francis M. Pottenger,
Jr., M.D. The Price-Pottenger Nutrition Foundation,
1975.
[xxxii] Potter,
M., Kaufmann, A., Blake, P., and Feldman, R. “Unpasteurized
Milk - The Hazards of a Health Fetish.”
The Journal of the American Medical Association,
Vol. 252, No. 15, 2048-2052, October 19, 1984.
[xxxiii] Pottenger,
F.M., Jr. “The Effect of Heat-Processed
and Metabolized Vitamin D Milk on the Dentofacial
Structures of Experimental Animals.” American
Journal of Orthodontics and Oral Surgery, Vol.
32, No. 8, 467-485, August, 1946.
Dr. Ron Schmid
has practiced as a licensed naturopathic physician
in Connecticut since graduating from the National
College of Naturopathic Medicine in 1981. A graduate
of the Massachusetts Institute of Technology as
well, he has taught courses and seminars in nutrition
at all four of the accredited naturopathic medical
schools in the United States. He served for a
year as the first Clinic Director and Chief Medical
Officer at the University of Bridgeport College
of Naturopathic Medicine. He is a member of the
American Association of Naturopathic Physicians
and the Connecticut Society of Naturopathic Physicians,
and is on the Honorary Board of the Weston A.
Price Foundation. He is also the manufacturer
of 100% pure, additive free nutritional supplements.
Dr. Schmid is the author of Traditional
Foods Are Your Best Medicine, first published in 1986.
Please contact our office by phone
(1-877-472-8701) or by e-mail
if you
are interested in more information
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