Pasteurization of milk and chlorination of water are important to prevent the disease of Campylobacter.

Chlorine causes hardening of the arteries and the arteries and the calcium in the pasteurized milk causes plaque in the arteries. Vitamin K is destroyed with heat but is responsible for the absorption of calcium into the body. Without vitamin K the calcium is not absorbed into the body and sticks to the walls of arteries. There was a major study on this 2 years ago. People drank milk for the first 300 years of this country without getting sick. I drink raw milk and have not gotten sick. maybe we should precook eggs and ban small family farms. Or maybe it should be mandatory to eat an McDonald's so they can feed you pink goo burgers since you cannot take care of yourself.

Joe--The fact that you drink raw milk and have "not gotten sick" doesn't mean that the practice of drinking unpasteurized is a safe one. And your claim that no one has gotten sick from drinking raw milk "for the first 300 years of this country", is not only a ridiculous statement that cannot be backed up with facts of any kind, but is so naive as to be laughable. With modern testing techniques and a solid epidemiological investigation, it is relatively easy to connect a food-bourne illness to a particular food, especially when you can go back and test unopened product and find the exact same pathogen that is found in the sick people. This investigation clearly found Campylobacter bacteria in unopened raw milk. It has been well established that Camplobacter can cause serious illness and even death. So please explain to us how raw milk can be considered safe? Oh and as far as drinking pasteurized milk having a lasting negative effect on cardiopulmonary functioning by "causing plaque" due to a lack of Vitamin K--a claim that I haven't yet investigated, but that I seriously doubt--may I suggest that you take a simple multivitamin. That way you can have your SAFE milk product and drink it too.
Problem solved.