Rothschild DEMANDED mandatory milk pasteurization in UK Parliament 1946

1/ THE NAME THEY DON’T WANT YOU TO KNOW

The molecule is called lactoferrin.

It’s an iron-binding glycoprotein found in raw milk and concentrated in breast milk and colostrum.

Your great-grandparents got it every time they drank milk. You get zero.

One study measured lactoferrin before and after pasteurization:

→ Before: 2.5 mg/mL

→ After: 0.03 mg/mL

That’s a 98.8% loss.

Raw colostrum contains up to 7 mg/mL. The pasteurized milk in your fridge? Virtually zero bioactive lactoferrin remaining.

This isn’t some fringe compound. It has over 9,000 published papers on PubMed. A 2022 review in Molecules literally titled it “The Lactoferrin Phenomenon — A Miracle Molecule.”

Here’s what those studies found...
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