The Waterbury Democrat., 1946-11-07
Your Health
By WILLIAM BRADY, N. D.

Some agents in the fringes of the medical profession and public administration are requesting, de- manding or in exceptional instances just asking sor some further ex- planation of the reason or reasons why classify the grades of milk thus:
 First choice-Certified Milk.
 Second choice-Grade 4 Raw from Tuberculin tested herd.
 Third choice-Any fresh milk available, Scalded or boiled one minute.
 Only when none of these is avail able. would accept pasteurized milk.
 Remember, this is merely my personal judgment.
 The main reason why do not go for pasteurized milk is the fact that the last great epidemic of typhoid fever CMontreaD was traced to milk distributed to the trusting public under the label PAS TEURIZED."
 There are still a lot of people who do not know what pasteurized means. It means par-boiled and that is all. Any old milk, no matter what it's quality or purity or source, is heated up to l40 degrees F. CwebSter) or l54 degrees F. (Sted- man) for 20 to 30 minutes and then cooled again. Par-boiling. I call it, in the Websterian sense. Such treat ment kills any disease germs likely to be in the milk, from whatever source. Therefore, any old milk, regardless of its source, quality or purity, is made safe for infant, child, invalid or adult by such par boiling.
 Any old milk. regardless of it's source, quality or purity. is made safe for infant, child, invalid or adult by scalding. that is, by bring ing to a boil and boiling for one minute.
 Some of the agents who demand ed this explanation of my prefer ence ence for raw milk provided it is from tuberculin tested cows or certified, dwell with peculiar in- sistence upon the alleged danger of getting undulant fever from drinking any other than pasteurized milk. Undulant fever may be con- veyed in the milk from cows in- fected with Brucella abortus (cOn- tagious baortion), but this mode of infection is certainly rare, for in- fants and young children, the main groups of milk drinkers, are only occasionally infected; most cases occur in adults, particularly adults who handle cattle and hogs. Any way scalding (boiling one minute) will make any milk perfectly safe for any one.
 Another reason why I prefer Grade A Raw milk from tuberculin tested herd or Certified Milk is be- cause raw milk tastes better than par-boiled or scalded milk. In some communities, however. the big dairy interests have contriyed to get healh board regulations or ordi- nances requiring pasteurization of even Certified Milk-and when pro- ducers concede the milk has to be par-boiled to make it safe, why pay premium for 1t? Any milk at all is as safe and as good food for in- fant child, invalid or adult when it is par-boiled. scalded or pas teurized.
 QUESTIONS and ANSWERS Raw Food
 Can an infant be brought up in good health on a diet of raw food exclusively? Can an adult live on ray food exclusively? Miss R. s.
 Answer-Although I know of no instance, can conceive of no rea- son why not. All well nourished in- fants live and thrive on raw food exclusively for the first eight to ten months of life. Mothers milk.
 CIiId's Second Teeth
 Will a child get another tooth be- hind the eye tooth if the first one is out? (Mrs. L. W. W.
 Answer-The permanent biscuspid (behind the canine or eye tooth) is cut usually at about the age of nine or 10 years. Darn it-that reminds me should have included the schedules for the cutting of the temporary and the permanent teeth in the booklet Save Your Teeth" 4 Trace
 What is meant by a marked trace Of albumin in the urine? Is there any cure for this? ~. F. A
 Answer-Normally there is no al- bumin present. by the heat and nitric acid test. Tn various condi- tions a wee bit is found present. called a trace" It is up to the phy- sician to determine whether 1t has