posted on Dec, 27 2012 @ 12:32 PM
There is no doubt in my mind that the use of antibiotics in animals is causing this resistant strain of Staph to run rampant. Antibiotics kill off
the "good" bacteria that is present in milk (all animal milk), thus allowing the "bad" bacteria like Staph, Strep, E.Coli, etc. to grow.
That's great that pasteurization kills MRSA, but pasteurization creates a whole set of new problems. Milk is intended to be drunk raw. The natural
enzymes in raw milk will help any animal (including humans) better digest the protein, fats and sugars present in milk. Pasteurization kills the
pathogens, but also disables the enzymes. But with MRSA present in raw milk, it's not a good idea to consume raw.
A better solution is to consume fermented cow & goat milk products like yogurt and kefir. Some cheeses are also good too. My ancestors came from a
very cold part of the world where fresh fruits and veggies weren't available year 'round. Fish wasn't available either. Resources were slim, so
they couldn't kill their animals for protein either. They all survived well into their mid-90s & 100s by consuming their chickens' eggs, making
butter & cheese from milk, fermented grains for sourdough bread, fermented cabbage & other veggies, drinking raw whole milk, and making yogurt &
kefir. BTW kefir is fermented milk with yeast added to it. The fermentation process introduces good bacteria into the process, and creates an acidic
environment that kills the bad bacteria like strep & staph.
So yes, certain humans have adapted to be able to drink milk products from other animals. And many people can benefit from fermented milk products.
Especially in a situation like this MRSA-tainted milk.