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Speaker 1: You are listening to the Tutor Dixon podcast, and today

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Speaker 1: we are going to talk raw milk. I know you're

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Speaker 1: going to go, how can you talk about raw milk

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Speaker 1: for that long? But there's this new innovation. You've heard

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Speaker 1: a lot about raw milk. But I know that people

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Speaker 1: are going, you know, we hear the administration in Maha

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Speaker 1: and everybody's saying raw milk is safe. But is raw

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Speaker 1: milk safe? And I've had some people on the podcast

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Speaker 1: who have said absolutely not. So we found someone who

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Speaker 1: knows how to make raw milk safe. And there's a

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Speaker 1: reason that you want to do that, because there's a

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Speaker 1: lot of good stuff in raw milk. But I will

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Speaker 1: have Bob Comstock explain that to you. Bob is the

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Speaker 1: founder and CEO of Tamarack Biotics and he is here

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Speaker 1: to talk to us about u V pasteurization, right, Bob.

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Speaker 2: Yes, I am tutor. I'm excited to do just.

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Speaker 1: Yes, explain a little bit about We hear everything about

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Speaker 1: raw milk, but I don't think people we've heard just

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Speaker 1: raw milk is good for you, but I don't think

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Speaker 1: we understand why.

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Speaker 2: Well, certainly there are a lot of bioactive components in

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Speaker 2: raw milk. And if you think of what milk actually means, mammals,

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Speaker 2: whether from a human or a cow, feed their infant

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Speaker 2: and establish an instance entire immune system through mother's milk.

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Speaker 2: And we've tried to make it safe using pasteurization for

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Speaker 2: more than one hundred and fifty years. It was invented

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Speaker 2: before the Civil War in the United States, and it

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Speaker 2: does so but at great expense to the bioactivity of

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Speaker 2: raw milk. So, raw milk has a lot of health benefits,

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Speaker 2: but it is inherently not safe because it can contain

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Speaker 2: pathogenic bacteria that can be very harmful to people.

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Speaker 1: So, Okay, I've been to many dairies and I will

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Speaker 1: say that as you are, as you watch the cows

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Speaker 1: coming in and out and being milk, there is like

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Speaker 1: this moment where I go, is this all totally safe?

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Speaker 1: And then they say, oh, gets heated up and it's

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Speaker 1: just below boiling and everything gets killed. But then you

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Speaker 1: kind of just have a product that you're drinking that

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Speaker 1: doesn't have as much value as it had when it

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Speaker 1: came out of the mother cow. So how do you

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Speaker 1: get that stuff back without putting people in danger of

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Speaker 1: drinking it?

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Speaker 2: Yes, So UV pasteurization works by inactivating bacteria and viruses

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Speaker 2: that could be found in milk in raw milk, So,

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Speaker 2: without getting into all the technical details, it is actually

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Speaker 2: safer than heat. It kills the bad bugs better, and

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Speaker 2: it does this while the milk's entirely cold, So we

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Speaker 2: don't heat the milk at all and we achieve a

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Speaker 2: greater level of safety than heat does.

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Speaker 1: So this is all just with a UV light. So

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Speaker 1: what's happening is that, as someone who has gone to

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Speaker 1: many dare we used to have a friend that worked

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Speaker 1: at a dairy. As you watch what is happening in

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Speaker 1: the dairy, you see the milk going through all of

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Speaker 1: these different processes for the UV pasteurization. It's all refrigerated

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Speaker 1: the whole time, and it's a thin stream that's going

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Speaker 1: under the light. Or how does that work?

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Speaker 2: Yeah, there's a lot of technology to how you deliver

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Speaker 2: UV light, which is basically sunshine. So we use the

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Speaker 2: same mechanism by which you can dry apricots in sunlight

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Speaker 2: and it kills the bacteria that could grow on the

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Speaker 2: apricots and it safely dries them. So our technology works

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Speaker 2: by yes creating a very thin film of fast moving milk,

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Speaker 2: so the ultraviolet light can inactivate the bacteria and viruses

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Speaker 2: and then not heat the milk at all as it

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Speaker 2: goes through the process. So this can be used for

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Speaker 2: liquid milk. We just recently received FDA approval for raw

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Speaker 2: skim milk to be used in dairy ingredients like milk

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Speaker 2: protein and way protein concentrates that you can buy at

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Speaker 2: the health food store Costco big bags of whey, and

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Speaker 2: that those ingredients will be much more healthful than they

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Speaker 2: are today.

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Speaker 1: Interesting, So okay, but when you say much more healthful,

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Speaker 1: you said healthful, right, Hell, yes, healthful, that's what I thought.

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Speaker 1: I'm like healthy, okay, great.

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Speaker 2: Well's I think it's be helpful for your audience to

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Speaker 2: understand some of the reasons why this health giving benefits

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Speaker 2: of raw milk and why people are advocating for it

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Speaker 2: and a lot of the stems and Tamarak was originally

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Speaker 2: founded because in Europe over the last two decades, they've

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Speaker 2: shown that children that grow up consuming, as they call it,

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Speaker 2: their farm milk are protected from developing allergies such as

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Speaker 2: asthma and hay fever and eggzema and food allergies, and

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Speaker 2: it was very interesting studies and some of them were

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Speaker 2: large enough to include over twenty seven thousand children in

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Speaker 2: seven countries. And what they found was the French kids

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Speaker 2: growing up on a dairy and consuming boiled milk because

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Speaker 2: it's a French culture to follow Louis Pasteur and boil

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Speaker 2: their milk before drinking it, whereas German children growing up

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Speaker 2: in a city had access to farm milk from the

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Speaker 2: village store. And what these studies found is it wasn't

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Speaker 2: living on the farm that protected children from developing allergies,

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Speaker 2: it was actually consuming farm milk. And though I certainly

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Speaker 2: don't advocate for drinking raw milk at any time, particularly

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Speaker 2: in a distribution system where you're not sure how old

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Speaker 2: the milk actually is, and it gives bacteria an opportunity

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Speaker 2: to grow, so we our technology has shown in clinical

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Speaker 2: trials that have yet to be published, but have already

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Speaker 2: I've seen the preliminary results show that UVY pasteurized dairy

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Speaker 2: ingredients protect children from developing allergies like peanut allergies.

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Speaker 1: And I was going to ask that because for health, yes,

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Speaker 1: that's something any parent knows that. Obviously we went to school,

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Speaker 1: we were I never had a teacher say you can't

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Speaker 1: bring peanut butter and jelly. We have full peanut free rooms,

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Speaker 1: we have peanut free lunch areas. We have been told

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Speaker 1: from the time the kids were little, like they will

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Speaker 1: send home at the beginning of the year. These are

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Speaker 1: the food allergies that we have in class. These are

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Speaker 1: the foods that your students can't bring to our class.

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Speaker 1: So we are hyper aware as parents today that there

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Speaker 1: are all these different food allergies. But we also have

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Speaker 1: been told, you know, kids don't have to be lactose intolerant,

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Speaker 1: they don't have to be gluten free. There are ways

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Speaker 1: to prevent it. It wasn't like this in the past.

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Speaker 1: But milk was always past your eyes for as long

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Speaker 1: as I've been around. So what is it that we've

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Speaker 1: what else have we missed? What is it in this

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Speaker 1: and when you dry it out like you're talking about,

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Speaker 1: and it's in these supplements, is that giving us the

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Speaker 1: same thing that raw milk would be giving if we

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Speaker 1: were drinking on the farm.

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Speaker 2: Well, no, not entirely, but there are actually By concentrating

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Speaker 2: some and removing the lactose from milk, you can make

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Speaker 2: ingredients that are put into yogurt or cottage cheese or

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Speaker 2: lots of other dairy products that people can easily consume,

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Speaker 2: and so liquid milk only represents about nine percent of

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Speaker 2: the dairy products produced today. And all these other products

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Speaker 2: from yogurts and cheeses and a myriad of different products

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Speaker 2: people have in their store shelf to choose from, and

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Speaker 2: we can make for all of those healthier with UV

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Speaker 2: pasteurization by.

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Speaker 1: Retaining by right now for skim milk.

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Speaker 2: Right correct. And we're working to expand that approval to

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Speaker 2: coloster and WIGH and those will take some time. We've

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Speaker 2: been collaborating with the FDA for more than twelve years

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Speaker 2: to gain this approval that we have so far. It's

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Speaker 2: the first in the entire world for an alternative to

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Speaker 2: heat for pasteurizing milk.

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Speaker 1: So this FDA must be much more receptive to something

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Speaker 1: like this.

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Speaker 2: Yeah, I think they in general have been there. FDA,

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Speaker 2: it's their responsibility to be cautious and careful and protect

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Speaker 2: the public health, and they have done that very thoroughly,

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Speaker 2: and they've ensured that we prove that our UV system

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Speaker 2: achieves what's called a five log reduction, So it's ninety

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Speaker 2: nine point nine ninety nine percent of all bacteria and

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Speaker 2: viruses that could be in milk, and we've done on

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Speaker 2: that with great scrutiny and detail. So yeah, I think

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Speaker 2: the FDA is very excited about the potential for this

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Speaker 2: to improve the health of the country, and they've they've

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Speaker 2: been a good partner through the journey to get disapproval.

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Speaker 1: We've obviously heard quite a bit about the opportunity to

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Speaker 1: have food is health right, Food is how you grow,

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Speaker 1: Food is healthcare, and that's what we're hearing from this administration.

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Speaker 1: When you look at what the potential could be for this,

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Speaker 1: I mean, obviously it's a big deal for parents to

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Speaker 1: hear you could potentially prevent allergies. What if your kid

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Speaker 1: already has allergies, What if you are suffering from ibs,

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Speaker 1: What if you have all of these what if you

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Speaker 1: have psoriasis and examount all these things that we're hearing about.

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Speaker 1: What is the potential here with this product.

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Speaker 2: I don't know all of the remedial abilities, but it's

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Speaker 2: certainly been proven very thoroughly that raw milk can assumption

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Speaker 2: in Europe leads to vastly lower incidents of allergy development,

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Speaker 2: and in the developed world, half of children born today

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Speaker 2: will develop some form of allergy, whether it's asthma or

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Speaker 2: a skin allergy or a food allergy, and that's really sad,

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Speaker 2: and I think that's this administration is clearly trying to

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Speaker 2: bring back food as health giving medicine. So we're very

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Speaker 2: consistent with that message, and we're looking forward to eventually

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Speaker 2: having UV pasteurization be the dominant form of pasteurization of milk.

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Speaker 1: So you think there's a future where what we're hearing

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Speaker 1: about the benefits of raw milk could actually be what

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Speaker 1: we're getting at the grocery store when I go to

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Speaker 1: the meyer and I pick up a gallon of milk.

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Speaker 1: In the future, there's the potential that that is UV

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Speaker 1: pastururized and therefore it hasn't been heated up, it's not

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Speaker 1: losing a lot of those things that are passed from

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Speaker 1: mother to baby. There's a chance that this could take

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Speaker 1: off and we could see this implement it into our dairies.

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Speaker 2: Absolutely, I think so, because there's three big reasons. Actually,

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Speaker 2: one is the nutrition story, and we do retain all

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Speaker 2: of these bioactive components that are in raw milk. You

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Speaker 2: heard of names like immunoglobulins and lactoferrin and osteopontin. These

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Speaker 2: are proteins that are found in milk and we do

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Speaker 2: not damage them so and heat does. So the protective

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Speaker 2: effect for allergies is also we see this in improved

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Speaker 2: gut health and even you see, Davis did a clinical

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Speaker 2: trial showing that our UV pasteurized milk protein concentrate restored

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Speaker 2: immune function and older people. So we gave people a

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Speaker 2: tetanus shot and looked at how many antibodies they developed

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Speaker 2: in response to that tetanus shot, and on average, the

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Speaker 2: people that had consumed the UV product compared to the

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Speaker 2: control had one hundred and twenty percent more, so more

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Speaker 2: than double the amount of antibodies. And as you get older,

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Speaker 2: your immune system weakens, and we know that very well,

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Speaker 2: and there's no way to restore it until UV pasturization

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Speaker 2: came around. So the same mechanism by which a mother

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Speaker 2: imparts immunity to her infant works to restore immune function

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Speaker 2: and older people. So we think we're going to keep

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Speaker 2: older people well. So that's an exciting future for us too,

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Speaker 2: and that should reduce a lot of healthcare costs because

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Speaker 2: you know, as you get older, it becomes more and

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Speaker 2: more expensive to keep well.

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Speaker 1: Let's take a quick commercial break. We'll continue next on

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Speaker 1: the Tutor Dixon Podcast. So obviously you do believe that

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Speaker 1: this is this is healthcare, This is food being healthcare

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Speaker 1: and improving your system. So if you can improve your

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Speaker 1: immune system, I mean that changes things for nursing homes,

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Speaker 1: That changes things for healthcare, especially for the older generation.

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Speaker 1: But what have you seen for the younger generation? What

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Speaker 1: really led you to say, Gosh, I think that we're

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Speaker 1: taking all the good stuff out of milk, and what

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Speaker 1: could be the benefit of doing something different?

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Speaker 2: Yes, well, I think there's definitely I think benefits for

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Speaker 2: all generations and even athletes. So sports nutrition will greatly

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Speaker 2: benefit for people in performance, recovery, and keeping well because

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Speaker 2: as you exercise, you actually suppress your immune system rather quickly,

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Speaker 2: so many athletes we call it Olympic village fever, where

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Speaker 2: athletes get together with suppressed immune systems and they all

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Speaker 2: come down with a cold or a flu. And that's

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Speaker 2: pretty well documented. And we think we'll be able to

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Speaker 2: keep people's immune systems strong so they won't fall victim

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Speaker 2: to this. And I forgot to mention Tutor that there

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Speaker 2: are three reasons why I think store shelves will be

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Speaker 2: full of these UV pasteurized products in the future. The

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Speaker 2: first one is in the nutrition story. The second is

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Speaker 2: sustainability because UV saves enormous amounts of energy that it

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Speaker 2: takes to heat up milk to nearly boiling and then

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Speaker 2: cool it back down to refrigerated conditions. And milk really

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Speaker 2: doesn't like heat. It becomes sticky. So if you've ever

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Speaker 2: heated milk in a pot to make some hot chocolate,

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Speaker 2: you'll notice it sticks to the pot after you've heated it,

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Speaker 2: and it didn't stick before. So what that's showing is

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Speaker 2: these proteins are undergoing what we call denaturing. They're kind

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Speaker 2: of unfold and as they unfold, they become more viscous

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Speaker 2: and sticky, and that challenges dairy operators because they must

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Speaker 2: stop and clean often because of what's called fouling. So

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Speaker 2: when you use UV pasteurization, not only do you save

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Speaker 2: an enormous amount of energy, but you reduce the need

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Speaker 2: to clean so often. And the dairy industry is very

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Speaker 2: excited about this. I'm actually attending a dairy processing conference

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Speaker 2: this week and I'll be speaking about UVE pastorization later today.

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Speaker 2: But the dairy industry in general recognizes that heat is

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Speaker 2: not their friend, and they're looking forward to having, you know,

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Speaker 2: UV pastorization be fully approved in the US and being

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Speaker 2: able to utilize its benefits and the third years.

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Speaker 1: I mentioned outside of the US.

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Speaker 2: Right now, we're working with companies in Europe that are

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Speaker 2: preparing installations, so we're designing systems that will be installed

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Speaker 2: this year. So we expect to have UV pastorized products

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Speaker 2: in Europe soon.

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Speaker 1: But unfortunately approval to do that there.

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Speaker 2: We do, and we've been working in Europe as we

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Speaker 2: have been with the FDA, particularly the Irish Food Safety

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Speaker 2: Authority for several years, and they're prepared to fully approve

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Speaker 2: our process in the EU.

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Speaker 1: So because I was recently in Europe and as I

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Speaker 1: when I was over there, I was just looking around

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Speaker 1: and thinking, people just naturally seem like they are in

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Speaker 1: better shape, better condition here, I mean, And there is

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Speaker 1: a reality obviously, I know all the stories of America.

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Speaker 1: We're overeating, we have huge portion sizes, we aren't exercising,

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Speaker 1: we don't walk places, so there are those nuances as well,

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Speaker 1: but their food definitely seems different. Do you think that

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Speaker 1: they are more receptive to doing something if it's if

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Speaker 1: they see it as healthier and to making that change faster.

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Speaker 2: Yeah, I think so, and I think informed consumers here

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Speaker 2: in the United States are also very enthusiastic about having

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Speaker 2: better nutrition in all regards, and we do have way

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Speaker 2: too many chemicals in our food unfortunately, I'm you know,

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Speaker 2: we have this grass generally Recognized as Safe approval process

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Speaker 2: that allowed companies to self affirm their own safety data

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Speaker 2: about a food chemical and not even notify the FDA

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Speaker 2: that they were going to use this. So Senator Marshall,

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Speaker 2: very supportive of his work, has introduced a bill on

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Speaker 2: the Senate floor to reform the GRASS or Generally Recognized

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Speaker 2: as Safe process, And part of that reformation, if you will,

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Speaker 2: is to allow UV to utilize the grass approval root,

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Speaker 2: which it is not today.

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Speaker 1: Because wasn't there Isn't there some story where in the

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Speaker 1: fifties this was approved at some point and people were

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Speaker 1: using it. Yes.

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Speaker 2: Absolutely, It's actually a very interesting story about vitamin D.

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Speaker 2: So people had noticed that children, certainly in the northern

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Speaker 2: regions of the United States, were in the winter, they

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Speaker 2: didn't get a lot of sunlight, and we didn't understand it,

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Speaker 2: but children would grow up bow legged with weak bones

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Speaker 2: and vitamin D is very important to enable calcium absorption,

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Speaker 2: and the kids just weren't getting enough sunlight and they

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Speaker 2: weren't getting enough vitamin D. So this scientist named John

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Speaker 2: Steinbach at the University of Wisconsin and Madison developed a

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Speaker 2: procedure that increased the vitamin D content in whole milk

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Speaker 2: by shining huge quantities of vitamin D at the milk.

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Speaker 2: In fact, it didn't taste very good, and they used

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Speaker 2: the taste as a measure to made sure the process

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Speaker 2: was effective. But this process increased the vitamin D content

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Speaker 2: in milk, and it was utilized in the nineteen twenties

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Speaker 2: and thirties until vitamin D was synthesized, and it's since

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Speaker 2: then it's been added directly to milk, which is easier

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Speaker 2: and it certainly doesn't ruin the taste of the milk.

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Speaker 2: But in the United States and Europe, hundreds of dairies

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Speaker 2: and millions of children consumed UV treated milk, and we

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Speaker 2: contend to the FDA that this is evidence of UV's

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Speaker 2: safety because certainly clinical trials were done in that time

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Speaker 2: and no adverse effects of this UV treatment were shown. So, yeah,

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Speaker 2: it's a funny story to see all these pictures of

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Speaker 2: Borden's and carnation milk cans say irradiated milk.

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Speaker 1: Oh gosh, yeah, that is kind of terrifying. So at

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Speaker 1: that time for those for those cans of milk, they

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Speaker 1: didn't have any pasteurization that was heated, correct.

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Speaker 2: You know, I think they still were often heated, but

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Speaker 2: this was an additional treatment, not always treated, but I

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Speaker 2: think most often they were often heated to do the

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Speaker 2: bacterial reduction. But you know, we at that time the

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Speaker 2: knowledge of germs and bacteria and viruses was so limited,

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Speaker 2: and we didn't even understand that it was vitamin D

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Speaker 2: that was increasing in the milk. They just observed this

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Speaker 2: effect in rats and then eventually in children that if

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Speaker 2: they consume this UV treated milk, they did not suffer

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Speaker 2: this calcium malabsorption and they had stronger bones. And it

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Speaker 2: was a widespread use throughout the United States and Europe

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Speaker 2: in that period.

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Speaker 1: You mentioned a lot of things that I think that

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Speaker 1: we would consider chronic disease. I mean, even allergies and

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Speaker 1: asthma and exzema. Those are all really tough things to

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Speaker 1: live with, and I believe the parents who have experienced that,

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Speaker 1: or the people who have lived with that would say, yeah,

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Speaker 1: I really wish there had been something. Do you feel

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Speaker 1: so passionately about this? Obviously you've talked about the energy

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Speaker 1: consumption and that that would be down and that you

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Speaker 1: could actually probably move a lot of product faster through

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Speaker 1: these dairies because you don't have to have the cleaning process.

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Speaker 1: But do you think also that this would change chronic

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Speaker 1: disease in the United States?

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Speaker 2: Absolutely. There's a lot of evidence that chronic disease starts

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Speaker 2: in your gut, and people have been taking antibiotics and

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Speaker 2: eating ultra processed food so long that there and testinal

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Speaker 2: walls are compromised. And we talk about microbiome and gut health.

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Speaker 2: These are real issues that the scientific community knows lead

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Speaker 2: to a lot of chronic diseases like MS and Parkinson's,

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Speaker 2: and we really understand more and more the gut brain

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Speaker 2: axis and how this leads. If your gut is not healthy,

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Speaker 2: compounds are getting from your food and all the digestive

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Speaker 2: byproducts into your bloodstream because your gut lining is compromised.

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Speaker 2: And we have evidence that these uv pasteurized way products

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Speaker 2: will improve gut health and potentially reduce chroduct disease.

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Speaker 1: When you talk about gut lining and you talk about

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Speaker 1: the microbiome. I think a lot of people have concerns

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Speaker 1: that if my gut is not right, how do I

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Speaker 1: get that back on Is it possible to get that

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Speaker 1: back on track? You have this product that is out

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Speaker 1: there with skim milk. Is that the goal is to

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Speaker 1: improve the microbiome? Is that something that you can do

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Speaker 1: once you've gotten off track?

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Speaker 2: Absolutely? And I think that explains the results we saw

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Speaker 2: in that UC Davis trial, is that the intervention group

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Speaker 2: that have been consuming our UV treated product found double

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Speaker 2: vaccine response. Is because their intestinal system was improved and

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Speaker 2: restored to better function. So that probably explains that benefit

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Speaker 2: that we observed in the clinical trial.

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Speaker 1: And you think if this were I mean, I think

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Speaker 1: about the amount of milk that my kids consume, and

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Speaker 1: if they were it's hard sometimes for us as parents

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Speaker 1: to get them to drink the smoothie, to get them

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Speaker 1: to take the vitamin. But if this was something that

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Speaker 1: we're on the grocery store shelves, that this is how

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Speaker 1: milk came to us, that would be a huge improvement.

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Speaker 1: But then there's also the opportunity to have it in supplements,

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Speaker 1: to have it in stores that are selling foods, that

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Speaker 1: are selling smoothies, that are selling health foods. Do you

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Speaker 1: see that as that there's like a huge market in

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Speaker 1: both areas, whether it is the direct to market milk

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Speaker 1: or it's the after products where we're still looking to increase,

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Speaker 1: we're still looking. I mean, I will say, I look

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Speaker 1: at my kids, they drink a lot of milk. I

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Speaker 1: am not as big of a milk drinker as an adult.

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Speaker 1: I don't find myself whipping up some chocolate milk. I

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Speaker 1: don't drink and grab a glass of milk before I

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Speaker 1: go to bed. That's just not in my mindset. So

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Speaker 1: I would be I would be more in the category

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Speaker 1: of someone who's looking to get this without having to

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Speaker 1: have it in my have it as a nightly glass

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Speaker 1: of milk.

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Speaker 2: That category quite frankly, no, So it's not necessary for

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Speaker 2: the drying process. I think dairy manufacturers will be using

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Speaker 2: our technology for yogurts and cottage cheese and all sorts

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Speaker 2: of dairy products will utilize this eventually, and we're working

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Speaker 2: towards the gaining that regulatory approval necessary for all different

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Speaker 2: dairy products. But yeah, I certainly don't drink as much

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Speaker 2: milk it's in my coffee, and rarely will I have

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Speaker 2: a glass of milk. But I do consume a lot

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Speaker 2: of yogurt and cots cheese.

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Speaker 1: Yeah, I guess I don't think I do have a

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Speaker 1: lot of dairy I have. I'm a big fan of cheese.

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Speaker 1: I have one kid that is absolutely totally opposed to cheese,

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Speaker 1: so thank goodness, she drinks milk. Let's take a quick

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Speaker 1: commercial break. We'll continue next on the Tutor Dixon podcast.

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Speaker 1: You know, I remember the milk commercials where the people

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Speaker 1: had the milk on their lip, and that was like

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Speaker 1: that big conversation. Milk was a big conversation. I think

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Speaker 1: milk went through a little bit of a phase where

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Speaker 1: it was demonized by people who are like, oh, you've

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Speaker 1: got to have oat milk. And then we found out

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Speaker 1: that oak eat milk is like just drinking seed oil,

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Speaker 1: so we went back to real milk. And now you

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Speaker 1: have the Secretary of Health talking so critically about milk

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Speaker 1: and going out and doing workout videos. Maybe a little

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Speaker 1: weird drinking milk in the hot tub. I don't know

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Speaker 1: that was strange, but obviously making a point that milk

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Speaker 1: is very important. So my question to you about this

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Speaker 1: is if you could talk to HHS, or if you

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Speaker 1: could talk to the FDA, what would you tell them

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Speaker 1: today that you need.

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Speaker 2: Well, there's still a regulatory hurdle we have to get

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Speaker 2: through at the FDA. In nineteen fifty eight, Congress enacted

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Speaker 2: the Food Additive Act and wanted to regulate ionizing radiation

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Speaker 2: because it was the dawn of the nuclear era and

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Speaker 2: people were just learning what it could do, so they

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Speaker 2: wanted to regulate. And in parentheses and all of the

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Speaker 2: subcommittee transcripts, it says gamma rays, X rays, and radio isotopes.

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Speaker 2: So ultraviolet light, like infrared or your microwave oven, is

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Speaker 2: non ionizing radiation and it's very common. Sunlight is a

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Speaker 2: huge bandwidth of ultraviolet light. So only the United States

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Speaker 2: has a regulation that governs allowed uses of ultraviolet light

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Speaker 2: and food, and this unfortunately inhibits safety. So our food

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Speaker 2: supply would be safer if we could use UV for

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Speaker 2: a lot of different products, and Senator Marshall's bill would

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Speaker 2: enable that. We're working with the FDA also because of

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Speaker 2: this prior use in the nineteen twenties and thirties, we

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Speaker 2: believe that qualifies it what's called a prior use exemption,

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Speaker 2: and we've filed with the FDA to gain that approval.

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Speaker 2: Once we have those steps, and we have to still

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Speaker 2: amend something called the Pasteurized Milk Ordinance that governs interstate

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Speaker 2: milk shipments, and we're in the process of doing that also.

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Speaker 2: So once we have all of the final hurdles done,

437
00:26:43,080 --> 00:26:47,240
Speaker 2: I think your dairy shelf will be exclusively UV pasteurized

438
00:26:48,320 --> 00:26:51,200
Speaker 2: products in perhaps fifteen years from now.

439
00:26:51,760 --> 00:26:55,399
Speaker 1: And we are well on our way to kicking the

440
00:26:56,200 --> 00:26:59,320
Speaker 1: chronic disease in the United States. Once that happens, that

441
00:26:59,400 --> 00:27:04,320
Speaker 1: excites me. That is very exciting to me. We will

442
00:27:04,359 --> 00:27:07,080
Speaker 1: do our best to pass this along to our friends

443
00:27:07,160 --> 00:27:10,399
Speaker 1: over at the FDA and over at HHS. To me,

444
00:27:10,720 --> 00:27:14,040
Speaker 1: it is very It is incredibly interesting to know that

445
00:27:14,080 --> 00:27:17,320
Speaker 1: there are foods in our environment that are healing and

446
00:27:17,359 --> 00:27:19,480
Speaker 1: that we're not taking we're not using them to the

447
00:27:19,560 --> 00:27:23,200
Speaker 1: greatest benefit. In politics, we have a saying it's sunlight

448
00:27:23,320 --> 00:27:26,199
Speaker 1: is the best disinfectant. Apparently we should have it in

449
00:27:26,240 --> 00:27:27,000
Speaker 1: health food too.

450
00:27:26,880 --> 00:27:27,879
Speaker 2: We should have it in our milk.

451
00:27:28,359 --> 00:27:31,560
Speaker 1: Yes, yeah, liquid sunshine. I mean, why wouldn't we be

452
00:27:31,680 --> 00:27:32,119
Speaker 1: drinking that?

453
00:27:32,920 --> 00:27:37,520
Speaker 2: Yes, it is, It's entirely safe, and I assume raw milk.

454
00:27:37,520 --> 00:27:41,480
Speaker 2: People will be curious and concerned about adding sunlight to milk,

455
00:27:41,960 --> 00:27:45,639
Speaker 2: but it retains all of raw milk's goodness and makes

456
00:27:45,880 --> 00:27:47,000
Speaker 2: raw milk safe.

457
00:27:48,720 --> 00:27:52,120
Speaker 1: I mean, I understand what you're saying. I also think

458
00:27:52,160 --> 00:27:55,600
Speaker 1: that there are a group of people who, even when

459
00:27:55,600 --> 00:27:58,840
Speaker 1: I talk to health food nuts, they're like, oh, yeah,

460
00:27:59,040 --> 00:28:01,240
Speaker 1: you have to be really careful with the raw milk,

461
00:28:01,400 --> 00:28:03,359
Speaker 1: Like if you don't understand it, if you don't know

462
00:28:03,400 --> 00:28:05,920
Speaker 1: what you're getting, you have to be really careful. And

463
00:28:06,000 --> 00:28:09,360
Speaker 1: that for someone like me, it genuinely freaks me out

464
00:28:09,400 --> 00:28:11,280
Speaker 1: because I'm like, I don't even know what that means,

465
00:28:11,320 --> 00:28:13,000
Speaker 1: be careful with your milk, you know. I'm like, I

466
00:28:13,000 --> 00:28:14,680
Speaker 1: don't know, Well, the kids leave it on on the counter,

467
00:28:14,720 --> 00:28:16,520
Speaker 1: and then we're all going to end up dying, you know.

468
00:28:16,840 --> 00:28:18,800
Speaker 1: I mean, it is kind of a scary thing when

469
00:28:18,840 --> 00:28:20,639
Speaker 1: you think about it. So I think maybe if you

470
00:28:20,680 --> 00:28:24,120
Speaker 1: are a hardcore and you understand it, but my experience

471
00:28:24,200 --> 00:28:27,280
Speaker 1: is that community has wanted to share, but they want

472
00:28:27,280 --> 00:28:29,280
Speaker 1: to share it in a safe way. And you're telling

473
00:28:29,320 --> 00:28:33,360
Speaker 1: me that essentially your product is going to share all

474
00:28:33,400 --> 00:28:35,919
Speaker 1: of the benefits of raw milk with none of the

475
00:28:35,960 --> 00:28:37,040
Speaker 1: scary parts.

476
00:28:37,240 --> 00:28:41,160
Speaker 2: Exactly, and we're very excited to bring that health giving

477
00:28:42,280 --> 00:28:47,160
Speaker 2: technology to the consumers and make raw milk available and safe.

478
00:28:47,200 --> 00:28:50,600
Speaker 2: And I think the I guess one of the most

479
00:28:50,600 --> 00:28:54,080
Speaker 2: surprising things that we've learned in all this is actually

480
00:28:54,160 --> 00:28:59,200
Speaker 2: how powerful milk is and to appreciate all of the

481
00:28:59,280 --> 00:29:04,320
Speaker 2: bioactivest of milk that's been unfortunately degraded by heat. I

482
00:29:04,360 --> 00:29:08,240
Speaker 2: think the clinical research in the future will show, yes,

483
00:29:08,320 --> 00:29:12,280
Speaker 2: this is actually more healthy than we ever appreciated because

484
00:29:12,320 --> 00:29:14,520
Speaker 2: we never no one would do a clinical trial on

485
00:29:14,560 --> 00:29:17,480
Speaker 2: people with raw milk. It would never be approved. So

486
00:29:17,760 --> 00:29:19,720
Speaker 2: this is a first chance for us to see the

487
00:29:19,800 --> 00:29:24,320
Speaker 2: power of raw milk in a safe way. And the

488
00:29:24,360 --> 00:29:27,360
Speaker 2: people that consume raw milk today are actually not wrong

489
00:29:27,480 --> 00:29:31,440
Speaker 2: in its health giving properties. It's just dangerous and people

490
00:29:31,480 --> 00:29:34,640
Speaker 2: have died because of raw milk. So that's kind of

491
00:29:34,720 --> 00:29:38,640
Speaker 2: Russian roulette. I certainly wouldn't play with my children or

492
00:29:38,720 --> 00:29:42,400
Speaker 2: my parents. That would not be not be wise.

493
00:29:43,200 --> 00:29:50,160
Speaker 1: But you mentioned Parkinson's, you mentioned potentially multiple sclerosis MS

494
00:29:50,200 --> 00:29:52,680
Speaker 1: that this could improve. I mean, we just saw what

495
00:29:52,800 --> 00:29:55,840
Speaker 1: happened with Eric Dane and als. I think that there's

496
00:29:55,840 --> 00:29:58,280
Speaker 1: so many people that are saying, why are these things happening,

497
00:29:58,680 --> 00:30:00,960
Speaker 1: and if we could study it and we could find

498
00:30:01,240 --> 00:30:04,360
Speaker 1: a source within our own food system that could make

499
00:30:04,440 --> 00:30:07,320
Speaker 1: us healthy, that's what so many Americans are looking for.

500
00:30:07,720 --> 00:30:10,920
Speaker 1: Bob Comstock, thank you so much for sharing your story today.

501
00:30:11,200 --> 00:30:12,920
Speaker 2: You're very welcome, Tutor. Great to see you.

502
00:30:13,360 --> 00:30:15,360
Speaker 1: Good to see you too, and thank you all for

503
00:30:15,480 --> 00:30:18,760
Speaker 1: joining the Tutor Dixon Podcast. For this episode and others,

504
00:30:18,800 --> 00:30:22,320
Speaker 1: go to Tutor Dixon podcast dot com or the iHeartRadio app,

505
00:30:22,360 --> 00:30:25,200
Speaker 1: Apple Podcasts, wherever you get your podcasts. You can always

506
00:30:25,240 --> 00:30:28,200
Speaker 1: watch it on Rumble or YouTube at Tutor Dixon, but

507
00:30:28,240 --> 00:30:31,080
Speaker 1: make sure you join us at the Tutor Dixon Podcast

508
00:30:31,120 --> 00:30:33,720
Speaker 1: and have a blessed day