Nat Farbman—The LIFE Picture Collection/Getty Images
By JOSEPH R. HECKMAN
Readers of Wilhelm Reich’s book, The Cancer Biopathy, (pages 63-64) may recall that Reich examined many fluids fluorophotometrically as an indicator of their “orgonotic potency,” i.e., their energetic charge. On a scale of 1 to 100, distilled water was set at 1. When comparing milks on this scale, pasteurized had a value of 55 and milk that was not pasteurized had a value of 100+. Among all fluids, milk that was not pasteurized measured well above all others. Except for reporting of this data in a table, Reich did not discuss the specific findings as related to milk. But it is not unreasonable to assume that, concerned as he was with natural energy, he valued highly charged foods. As an interesting side note, Reich’s son Peter wrote a book entitled A Brief History of Milk (published at Smashwords) in which he recalls drinking Certified Milk — unpasteurized milk produced under supervision of a Medical Milk Commission.
In 2006 in response to increasing public interest, I began organizing educational programs that dealt with local, natural, and organic foods. These presentations evolved into a series of seminars focused on raw milk and the need for informed consumer choice. I had also wanted to address the concerns of New Jersey dairy farmers who wanted to be able to legally market fresh unprocessed milk. In New Jersey it is illegal to distribute raw milk, which is not the case in most other states as well as most countries in Europe.