Salmonella

The people who dictate your health guidelines aren’t following them.
That’s the actual story here. Leaked emails from a doctor serving the ultra-wealthy elite show conversations about grass-fed raw milk being superior to conventional formula and raw eggs being discussed as a powerful antioxidant source - with levels dropping around 50% when cooked and even more when microwaved.
These are the same foods the mainstream health establishment has spent decades telling you are dangerous.
Raw eggs contain antioxidants, bioavailable fat-soluble vitamins, and enzyme activity that cooking destroys. Heat denatures the protein structure and oxidizes the fats. You’re eating a nutritionally compromised version of the food and calling it safer. The “raw eggs are dangerous” narrative is based on salmonella risk from industrially farmed hens kept in disease-ridden conditions - not from healthy pasture-raised eggs.
Raw milk I’ve covered extensively. Pasteurization kills the lactase enzyme, destroys beneficial bacteria, denatures immunoglobulins, and strips vitamin content. The safety argument was built around milk from cows chained in distilleries eating grain slop - not milk from healthy grass-fed animals.
The pattern is always the same. Industrial production creates a genuinely dangerous product. The solution becomes mandatory processing that strips nutritional value. The processed inferior version gets declared the safe standard. And the original whole food gets demonized.
The people at the top of the system know exactly what they’re eating. It’s not what they’re telling you to eat.
Follow for more of what they don’t want you to figure out.