It isn't necessarily bad. Pasteurization is a process of time and temperature.
What the article noted is that 30 second pasteurization at a higher temperature left traces but, 30 minutes at a lower temperature was still effective.
If anything this is just useful information.
“I think it’s worth noting that according to the International Dairy Foods Association, 15-second pasteurization at 72 degrees Celsius is the most common process in the U.S.”
Just because it's the most common process doesn't mean the process can't be changed. You have to understand that these milk producers are driven by money. If they can't sell milk they make no money. So they have every incentive in the world to ensure their pasteurization processes work.
If they stopped the virus in its tracks on the farms then all milk would be safe and there’d be no worries about any dairy. They seem more motivated to hide the truth than to fix the problem.
Again, follow the money. One of the biggest symptoms in dairy cows is decreased milk production.
Less milk = less money.
Farmers' best financial interest is to have a healthy herd.
Why "hide" something when it hurts the bottom line???
Doesn’t the process of better pasteurization slow it down? We gave up milk in our house. I do not trust companies to do anything but what is most advantageous to them no matter the cost to the average person. They flat out don’t care.
This may actually end up being a good thing for the mortality rate in the long run. It’s the theory of variolition. When you’re exposed to small doses or fragmented doses, it’s not enough to make you sick, but enough for your immune system to start recognizing the virus and building immunity to it.
The problem with diseases is you don't know how serious it's going to be until it's far too late.
With covid if our medical system had fully collapsed we'd have been turbo fucked. It's a miracle the workers managed to hold it together with their blood sweat and tears. Even still the economic effects are ongoing and generally bad. Not to mention long covid
Tldr; don't be stupid, stupid
This may actually end up being a good thing for the mortality rate in the long run. It’s the theory of variolition. When you’re exposed to small doses or fragmented doses, it’s not enough to make you sick, but enough for your immune system to start recognizing the virus and building immunity to it.
First, This lab-based experiment injected very high levels of the virus into raw milk.
Such high levels don't even make it through the cow system and into their milk. It is much lower levels.
Second, what we have to be worried about is the flu via respiration. I'm not saying that ingesting it is perfectly safe, but I am saying that your stomach acids and etc play a huge role here, especially when we're talking about half dead viruses that are not at their top performance due to all the processes they've been thru. And due to the low amount.
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