Re: Jim Burket’s Nov. 27 letter, “Raw milk may soon be toast�:
This is in response to Burket's plea to retain raw milk. One of the major reasons for pasteurization is prevention of "bovine" tuberculosis. Although not as injurious as its human counterpart, the bovine variety inspired Louis Pasteur to provide prevention. I have treated several cases of tuberculosis contracted by ingesting raw milk — successfully, I might add, thanks to modern medications.
Pasteurization does not reduce the nutritive value of milk, but it does decrease levels of thiamine and ascorbic acid. These vitamins are plentiful in other foods.
— Thomas E. Carson, M.D., Camarillo
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