Pottenger thinks that "the strictest bacteriologic standards for milk should be maintained" and that there should be "closer cooperation between raw-milk producers and public-health officials so that the growth-promoting factors of raw milk can be studied." He says: "We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children" and destroys the factors that protect children against "respiratory infection, asthma, bronchitis and the common cold." He says that the factors "preventing them (aforementioned respiratory 'infections') are present in greater amounts in properly produced, clean, raw milk than in pasteurized milk."

W. E. Krauss, J. H. Erb and R. C. Washbum in their Studies on the Nutritional Value of Milk and the Effects of Pasteurization on Some of the Nutritional Properties of Milk, Ohio Agricultural Experiment Station Bulletin 518, page 7, Jan. 1933 say that ". . . Fisher and Bartlett point out by a statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66.0 per cent as effective as raw milk in the case of boys and 91.1 per cent as effective in the case of girls in inducing increases in weight, and 50.0 per cent as effective in boys and 70.0 per cent in girls in bringing about height increases."

Daniels and Laughlin found the same thing to be true in young rats fed on evaporated milk, pasteurized milk and long heat-treated milk, as they report in the Journal of Biological Chemistry, 1920. The rats failed to grow normally. Holmes and Pigot include these experiments in their studies of "Factors that Influence the Antirachitic Value of Milk in Infant Feeding" published in Oil and Soap, Sept. 1935 and show that the heating of milk precipitates the calcium salts of the milk, rendering the calcium unavailable.

Pasteurization And Anemia

Krauss, Erb and Washburn, in their studies of the "Nutritive Value of Milk and the Effects of Pasteurization on Some of the Nutritive Properties of Milk," (Ohio Agricultural Experiment Station Bulletin, Jan. 1933) tell us that "pasteurization was also found to affect the hematogenic (blood producing) and growth-promoting properties of the special milk." This "special milk" was raw milk from specially fed cows which did not produce nutritional anemia.

Pasteurization And Rickets

In 1926 McCollum stated in a lecture in Pittsburgh, that since the city of Baltimore had passed an ordinance requiring the pasteurizing of all milk sold in that city, the cases of rickets among children had increased 100%, This increase in rickets flows naturally and logically from the destruction of the vitamins of the milk and the precipitation of its lime salts. The addition of cod liver oil and synthetic vitamins to the diet of the infant fed on pasteurized milk can not compensate for all the losses from pasteurization.