Saturday, December 15, 2012

How much antibiotics does milk contain?


Modern agriculture uses great number of substances that we hardly can call "natural". Manufacturers make them from nonliving materials. This means that these agricultural substances are artificial. In everyday life we contact with a great number of artificial stuff - our cars are made of synthetic materials; our furniture is made of artificial stuff and so on. Practically everything from our urban environment is inedible and at the same time is produced by man. Any inedible thing that enters into our body shall hurt it. This is the eternal experience of preceding generations. Due to this "inborn" experience we are afraid of any unnatural stuff that could get into our stomach with the eaten food.

Antibiotics are artificial substances too. Even if an antibiotic is made of a natural stuff, let’s say is made of a vegetable we take it as an artificial substance and treat it as a potentially harmful thing. And such treatment of an antibiotic is quite right since any overdosed medication can become a poison instead of life-saving remedy.

Many people think that the milk sold in modern shops is full of antibiotics. Why they think so? Because the milk in modern packs does not sour. People think this fact is due to antibiotics which kill specific bacteria (lactobacilli) in the milk, but these bacteria are exactly the germs that make milk sour.

Due to the vast experience of communication with doctors and frequent cases of infectious diseases almost everybody knows that antibiotics kill microbes. But all microbes, not the pathogenic ones. That's why antibiotics in a healthy organism can harm it since will kill healthy cells.

But milk sours because of being sterilized or pasteurized and not because of being full of antibiotics. And I must say that even sterilized or pasteurized milk sours even if it is in a refrigerator, but at a much slow rate compared to the fresh milk. Pasteurized milk sours at greater rate than sterilized milk because sterilization kills all germs in milk, but pasteurization only the greatest part of them.

So shop milk does not contain artificial antibiotics because they are useless in the milk. Milk preservation is obtained by the most "natural" antibiotic - by high temperature.

And still milk may show traces of antibiotics in it. Cows are biological organisms similar to human and suffer various infections. These infections should be suppressed with antibiotics. Or you would prefer drink milk replete with harmful germs instead of hardly traceable amounts of antibiotics?