BGH hormone treated milk

[Guest guest]

Moderator's Note: In many states it is illegal to sell raw milk, unfortunately.

If you can find it- cow or goat- I think that would be wonderful but the vast

majority of people don't have access to it.

=================

 

You might want to check out organic raw milk:)

 

Beth

 

Since they started using hormones to treat cows we have pretty much

given up most diary products

[Guest guest]

Since they started using hormones to treat cows we have pretty much

given up most diary products. The kids love things like ice-cream and

chocolate milk, so how unfair this is for them. I read where milk from

these cows can cause all kinds of problems, even cancer.

A friend told me that a lot of dairies have stopped using the hormone,

they just can't print it on their boxes. She said to call the dairy

that supplies our store's milk and ask them. I did and they told me

they try not to use it. Their suppliers even sign affidavits saying

they don't use it, but that is as safe as the dairy can make it. I was

really happy to hear that, and we are starting to use dairy products

again. The manager even told me they have been getting an awful lot of

the calls about BGH. Maybe people are starting to wise up.

Hearing about Monsanto wanting to sue dairies that put the hormone free

advertisement on their products made me feel sick. What is this country

coming to when they can put known harmful products on the market? I was

glad to read that most all of the other industrialized countries have

banned BGH. America seems to be all about the big pharmaceutical

companies and money.

[Guest guest]

I understand what you mean. It's so hard to keep your children from

eating ice cream, when it's so yummy. May I suggest going to

www.realmilk.com and finding a raw milk supplier near you. You can

make your own yogurt, milk, kefir, etc. In my opinion, raw milk is

the only truly safe way to go if you decide to consume dairy products.

 

, " oobagah "

<oobagah wrote:

>

> Since they started using hormones to treat cows we have pretty much

> given up most diary products. The kids love things like ice-cream and

> chocolate milk, so how unfair this is for them. I read where milk from

> these cows can cause all kinds of problems, even cancer.

> A friend told me that a lot of dairies have stopped using the

[Guest guest]

Don't you just hate it!! I LOVE ice cream and shakes but I haven't had any for a

very long time. I really miss them. I think I will look into the soy or rice

frozen desserts. I think Monsanto has way too much power.

 

oobagah <oobagah wrote: Since they started using hormones to

treat cows we have pretty much

given up most diary products. The kids love things like ice-cream and

chocolate milk, so how unfair this is for them. I read where milk

[Guest guest]

We don't care for the goat products, and I don't know where to find

raw milk, but now that I've found a dairy that is trying to stay BGH

free we are able to have some dairy products. They make almost

everything; ice-cream, sour cream, cottage cheese and etc., but they

don't make butter. Now I am looking for a butter that doesn't have

BGH in it. I called Land O'lake and they use it. Best Choice does

too. I'm going to check out some of the big grocery stores and see if

I can find some, and if I do I will just stock up on it, and keep it

in the freezer. I might also try making some out of cream. I saw

where you can make it in a blender. I'll have to see how big of a job

that is. Do I sound lazy? I think I am. Seems like my days are

nonstop from morning until night.

 

 

 

, " Tina "

<mommyon731 wrote:

>

> I understand what you mean. It's so hard to keep your children from

> eating ice cream, when it's so yummy. May I suggest going to

> www.realmilk.com and finding a raw milk supplier near you. You can

[Guest guest]

www.realmilk.com

 

, " oobagah "

<oobagah wrote:

>

> We don't care for the goat products, and I don't know where to find

> raw milk,

[Guest guest]

Do you live in an area that has amish farms I get mine directly from the

farm.

 

oobagah <oobagah wrote: We don't care for the goat products,

and I don't know where to find

raw milk,

[Guest guest]

I use butter from Smith Creamery. It is the best tasting butter I

have ever eaten! No growth hormones. Milk not homogized. Grass fed

cows. Pasteurized with low heat so it tastes less cooked than most

dairy products.

 

http://www.smithcreamery.com/rosengarten.htm

 

http://www.smithcreamery.com/

 

http://www.smithcreamery.com/faqs.htm

 

No idea if it would be available where you live. Farm is in

Louisiana. Not sure if they can cold ship it to you or not.

 

Alobar

 

 

 

On 6/5/07, oobagah <oobagah wrote:

> Since they started using hormones to treat cows we have pretty much

> given up most diary products.

[Guest guest]

I should have written more earlier, but didn't have time for a lengthy

response.

BGH is not the only thing we should be concerned about in our milk

today. PASTEURIZING milk kills all of the nutrients while killing all

of the " bad " stuff. Did you know that the good bacteria far outweighs

the bad bacteria in milk and good bacteria actually works against the

bad bacteria. So, since all of the good stuff has been killed, they

have to put the " nutrients " back in. This is done with synthetic

vitamins and minerals (which are not only not good for you, but

harmful for you). Then they HOMOGENIZE it (which separates the fat

out). This is also bad for you. Did you know that pig farmers feed

their pigs skim milk to fatten them up? This is because our bodies

are meant to process milk in its original form, i.e. RAW.

 

Visit www.rawmilk.com

They give a list of farmers in your area who produce raw milk. You

may have to go out to the farm and pick it up. You may have to run

over to the farmers market. You may have to join a co-op. You may

have to " buy " a cow, which simply means you pay a couple dollars to

co-own a cow. This makes it legal for you to drink her milk. It's

not easy. You can't just run to the store and get a gallon. But,

being healthy these days isn't exactly east then, is it.

 

, " Tina "

<mommyon731 wrote:

>

> www.realmilk.com

>

> , " oobagah "

> <oobagah@> wrote:

> >

> > We don't care for the goat products, and I don't know where to find

> > raw milk,

>

[Guest guest]

Be careful of your facts, first, before posting comments like this.

Yes, Pasteurizing kills bacteria in the milk, but not all of them.

The milk is not boiled but pasteurized, at a lower temp, and whoever

told you it kills the nutrients, is wrong, it kills the bacteria.

Also, I have worked on Dairy farms as a milker for many years. And

there is a LOT of milk that is put into the tank that I would not drink

raw. Now, if you could find someone that milks only one or two cows,

by hand and knows the health of that animal and it's udder, then yes,

by all means try to get some of the raw milk. But, not from a big

dairy, trust me on this!

 

Also, skim milk fed to pigs because it is raw? No, this is not right,

skim milk is just that, all the cream has been skimmed off, not that it

is raw. And I believe it is the whey that is fed to pigs, not the

milk, unless it is a condemned load that is hauled to a pig farm. Now,

some facts, an average cow has 3% fat. This is whole milk, 2% milk is

just 1% of the cream pulled off, 1% milk has 2% pulled off and skim has

all of the 3% or cream pulled out. Now, it is true about nutrients

not being in skim milk, since most of the nutrients are in the cream,

which is taken off the milk.

 

Homogenizing does not separate the fat out, it blends or homogenizes

the fat INTO the milk so that it will not separate and float to the

top, as it does in raw cow milk. Goat milk is naturally homogenized.

 

If you do have a chance to get your milk from a small farmer, you will

have so much fun with the cream! Ice Cream, the REAL ice cream made

with the cream, or how about butter, easy to make, and tastes so good!

I have even made some cheese, very good too! Or cottage cheese!

Depending on the breed of the cow this farmer may be milking you will

be able to share these creamy products with others! Different breeds

have different butterfat percentages.

 

I agree that BGH should not be used, it burns the cow out sooner, which

is why many dairy farmers are not using it any more, and whatever it

may be doing to the humans that drink it.

 

marti

On Friday, June 8, 2007, at 09:27 PM, Tina wrote:

 

> I should have written more earlier, but didn't have time for a lengthy

> response.

> BGH is not the only thing we should be concerned about in our milk

> today. PASTEURIZING milk kills all of the nutrients while killing all

> of the " bad " stuff. Did you know that the good bacteria far outweighs

> the bad bacteria in milk and good bacteria actually works against the

> bad bacteria. So, since all of the good stuff has been killed, they

[Guest guest]

> Be careful of your facts, first, before posting comments like this.

 

I am very confident in my facts, Marti, thanks. Please visit

http://www.grassfieldscheese.com/raw-milk.html

 

> Also, skim milk fed to pigs because it is raw?

 

I never said the skim milk was fed to the pigs BECAUSE it's raw. I

said that farmers feed skim milk to pigs to fatten them. Homogenizing

breaks up the fat particles. It makes skim milk fattening to the

pigs. It also makes the milk harder to digest and damaging to the

arteries and your heart.

 

Please do take a minute to visit

http://www.grassfieldscheese.com/raw-milk.html

I'm sure there are several other sites with just as good info.

You will learn that pasteurizing destroys up to 60% of Vitamins A,D,E

and F; 50% of Vitamin C; virtually all of Vitamins B-6 and B-12;

38%-80% of all water soluble vitamins. It alters the calcium leaving

only 50% or less to be absorbed by the body. Less than 10% of enzymes

remain - which your body needs to digest the food!!

 

I understand that getting good clean raw milk is tricky and I don't

advocate just buying any raw milk with blind faith. I do advocate

visiting the farm and taking a look at how they do things. How much

milk do they produce? What is their sterilization process for the

instruments, etc. I also know of a great farm close to us that

produces non-homogenized/low-temp pasteurized milk. The stuff is

great and when I can't get raw milk, it's the next best thing.

 

You can argue all you want, but bottom line is, it would be better not

to drink milk at all than to drink the garbage on the grocery shelves

today.

[Guest guest]

Here's a little more info I was able to come up with:

 

Pasteurization destroys enzymes, diminishes vitamin content, denatures

fragile milk proteins, destroys vitamins C, B12 and B6, kills

beneficial bacteria, promotes pathogens and is associated with

allergies, increased tooth decay, colic in infants, growth problems in

children, osteoporosis, arthritis, heart disease and cancer. Calves

fed pasteurized milk do poorly and many die before maturity. Raw milk

sours naturally but pasteurized milk turns putrid; processors must

remove slime and pus from pasteurized milk by a process of centrifugal

clarification. Inspection of dairy herds for disease is not required

for pasteurized milk. Pasteurization was instituted in the 1920s to

combat TB, infant diarrhea, undulant fever and other diseases caused

by poor animal nutrition and dirty production methods. But times have

changed and modern stainless steel tanks, milking machines,

refrigerated trucks and inspection methods make pasteurization

absolutely unnecessary for public protection. And pasteurization does

not always kill the bacteria for Johne's disease suspected of causing

Crohn's disease in humans with which most confinement cows are

infected. Much commercial milk is now ultra-pasteurized to get rid of

heat-resistant bacteria and give it a longer shelf life.

Ultra-pasteurization is a violent process that takes milk from a

chilled temperature to above the boiling point in less than two seconds.

 

Homogenization is a process that breaks down butterfat globules so

they do not rise to the top. Homogenized milk has been linked to heart

disease.

 

Average butterfat content from old-fashioned cows at the turn of the

century was over 4% (or more than 50% of calories). Today butterfat

comprises less than 3% (or less than 35% of calories). Worse,

consumers have been duped into believing that low-fat and skim milk

products are good for them. Only by marketing low-fat and skim milk as

a health food can the modern dairy industry get rid of its excess

poor-quality, low-fat milk from modern high-production herds.

Butterfat contains vitamins A and D needed for assimilation of calcium

and protein in the water fraction of the milk. Without them protein

and calcium are more difficult to utilize and possibly toxic.

Butterfat is rich in short- and medium chain fatty acids which protect

against disease and stimulate the immune system. It contains

glyco-spingolipids which prevent intestinal distress and conjugated

linoleic acid which has strong anticancer properties.

 

http://www.mercola.com/2004/apr/24/raw_milk.htm

 

http://www.realmilk.com/abstractsmilk.html

 

http://www.realmilk.com/enzyme.html

 

http://www.realmilk.com/homogenization.html

 

http://www.realmilk.com/moreraw.html

 

http://www.realmilk.com/rawvpasteur.html

 

http://www.realmilk.com/safety-raw-milk.html

[Guest guest]

I disagree with you, Marti.

You also say " Be careful of your facts, first, before posting comments

like this. " However, I do agree that it is good to truly know what one is

talking about. Perhaps the information below will help? and there are urls for

others too. It is so hard to know what is the truth these days sometimes; one

can't often even believe one's employer anymore.

One of the things I especially like about the Weston Price Foundation is

that they usually seem to back up what they say with references. As much as I

may dislike what they say at times [and I am sure I am not alone in this] ; it

is difficult for me to refute it.

There are many articles at the Weston Price Foundation on milk, grains,

etc at -

http://www.westonaprice.org/foodfeatures/index.html and also at

http://www.westonaprice.org/motherlinda/index.html and here an interesting

one

only on milk

Milk: It Does a Body Good?

The purpose of this article is not to convince you to drink milk or not to

drink milk. Instead, it addresses those who do--or would like to--drink milk and

consume dairy products. If you fit into this category, then you need to know

where your milk has come from and what it has been through.

http://www.westonaprice.org/transition/dairy.html plus many more on only

milk http://www.googlesyndicatedsearch.com/u/WestonAPriceFoundation?q=milk & sa=Go

 

Below is an extract from an article by Sally Fallon, who is now President of

that Foundation.

Extract from: Dirty Secrets of the Food Processing Industry

by Sally Fallon

http://www.healingnaturallybybee.com/articles/corrupt3.php

http://www.consumerhealth.org/articles/display.cfm?ID=20011005222648

Sally Fallon is a nutrition journalist and food historian. She is the author

of Nourishing Traditions: The Cookbook that Challenges Politically Correct

Nutrition and the Diet Dictocrats,

 

MILK

 

The minute you start to process your milk you destroy this wonderful food.

Milk is one of nature's most perfect foods from nature's sacred animal, the cow,

and we are putting cows inside all their lives eating foods that cows never

before ate.

 

They produce huge amounts of watery milk which is very low in fat, actually

only half the amount of fat cows used to produce. Then they ship it to a

factory. Emily Green wrote a very nice article in the LA Times, August 2000

about

milk processing. Milk processing plants are big, big factories.

 

Visitors are not allowed in modern milk processing plants because hygiene is

very important. The largest milk poisoning in American history occurred in

1985 where more than 5,000 people across three states were sickened after a

" pasteurization failure " at an Illinois bottling plant.

 

So when something goes wrong with milk from these big plants, it is pretty

catastrophic. Inside the plants all you can see is stainless steel. Inside that

machinery, milk shipped from the farm is completely remade.

 

First it is separated in centrifuges into fat, protein and various other

solids and liquids. Once segregated, these are reconstituted to set levels for

whole, low fat and no fat milks; in other words, they want everything to be

completely uniform. Of the reconstituted milks, whole milk will most closely

approximate original cow's milk.

 

What is left over will go into butter, cream, cheese, dried milk, and a host

of other milk products. The dairy industry loves to sell low fat milk and skim

milk because they can make a lot more money from the butterfat

selling it for ice cream.

 

When they remove the fat to make low fat milk like 1% or 2% milk, they

replace the fat with powdered milk concentrate, which is formed by high

temperature

spray drying. All reduced-fat milks have dried skim milk

added to give them body.

 

Then the milk is sent by tanker trucks (which are not refrigerated) to

bottling plants. The milk is pasteurized at 161? F for 15 seconds by rushing it

past super heated stainless steel plates. If the temperature is 200? it is

called

ultrapasteurized. This will have a distinct cooked milk taste but it is

sterile and can be sold on the grocery shelf.

 

In other words, they don't even have to keep it cool. The bugs won't touch

it. It does not require refrigeration. As it is cooked, the milk is also

homogenized by a pressure treatment that breaks down the fat globules so the

milk

won't separate. Once processed, the milk will last for weeks,not just days.

 

Milk Allergies

 

Many people, particularly our children, cannot tolerate the stuff that we are

calling milk that is sold in the grocery shelves. And you can see why. It

starts with cows in confinement, cows fed feed that cows are not

designed to digest, and then it goes into these factories for dismantlement

and then put back together again.

 

But real milk from pasture fed cows which is not pasteurized, processed or

homogenized, is becoming more

available. People are finding out where to find it, and it is very

encouraging.

 

Powdered Milk

 

When they make dried skim milk, first of all it is forced through a tiny hole

at high pressure, and then blown out into the air. This causes a lot of

nitrates to form and the cholesterol in the milk is oxidized. Those of you who

are

familiar with my work know that cholesterol is your best friend; you don't

have to worry about cholesterol except you do not want to eat oxidized

cholesterol.

 

Oxidized cholesterol is used in research to cause atherosclerosis. So when

you drink skim milk or low fat milk because you think that it will help you

avoid heart disease, you are actually drinking this oxidized cholesterol which

initiates the process of heart disease.

 

Best wishes

Shan

 

Re: BGH hormone treated milk

 

Posted by: " marti " marti   martipmu

 

Sat Jun 9, 2007 6:26 am (PST)

Be careful of your facts, first, before posting comments like this. Yes,

Pasteurizing kills bacteria in the milk, but not all of them. The milk is not

boiled but pasteurized, at a lower temp, and whoever told you it kills the

nutrients, is wrong, it kills the bacteria. Also, I have worked on Dairy farms

as a

milker for many years. And there is a LOT of milk that is put into the tank

that I would not drink raw. Now, if you could find someone that milks only one

or

two cows, by hand and knows the health of that animal and it's udder, then

yes,

by all means try to get some of the raw milk. But, not from a big dairy,

trust me on this!

 

Also, skim milk fed to pigs because it is raw? No, this is not right, skim

milk is just that, all the cream has been skimmed off, not that it is raw. And

I believe it is the whey that is fed to pigs, not the milk, unless it is a

condemned load that is hauled to a pig farm. Now,

some facts, an average cow has 3% fat. This is whole milk, 2% milk is just 1%

of the cream pulled off, 1% milk has 2% pulled off and skim has all of the 3%

or cream pulled out. Now, it is true about nutrients not being in skim milk,

since most of the nutrients are in the cream, which is taken off the milk.

 

Homogenizing does not separate the fat out, it blends or homogenizes the fat

INTO the milk so that it will not separate and float to the top, as it does

in raw cow milk. Goat milk is naturally homogenized.

 

I agree that BGH should not be used, it burns the cow out sooner, which is

why many dairy farmers are not using it any more, and whatever it may be doing

to the humans that drink it.

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thank you very much Tina for all the urls as well as the info.

blessings

Shan

[Guest guest]

The following is an excerpt from Dr. Tim O'Shea regarding raw milk, from his

chapter on

Pediatricians, Brain Fats, Formula & Raw Milk; The Jig is Up.

http://thedoctorwithin.com

 

Linn

 

RAW MILK

 

Yes, yes I know. What about the raw milk? Won't the child get bacteria? Or some

disease?

Isn't it contaminated and dangerous?

 

Discovering the value of raw milk must be accompanied by discovering the history

and

science of propaganda in the US. As we demythologize our ideas of raw milk by

finding

out the facts, it's impossible not to notice how these misconceptions were

programmed

into our consciousness in the first place. Again, this is the subject matter of

the chapter

titled The Doors of Perception on the website. [11]

 

The politics behind the promotion of the pasteurized milk industry in this

country is

beyond the scope of our discussion here. But here's a hint: follow the money.

Shocking

revelation... As pasteurized dairy became bigger and bigger during the early

1900s, it was

never big enough. They wanted it all. Raw milk was seen as a threat to their

market and as

such had to be demonized.

 

Raw milk has been a part human nutrition since the rise of animal husbandry back

at the

dawn of civilization. Centuries of practical methods for safely using and

storing milk

products have enabled dairy products to contribute to the overall nutrition

picture of most

cultures on earth. [20 - Price] It seems rather extreme to throw out all this

valuable

tradition just because of a few decades of Madison Avenue hype, paid for by the

processed

dairy giants.

 

 

PASTEURIZATION

 

has only been around for the past 100 years. It is defined as heating the milk

to the point

where no enzymes can survive.

 

The first milk cows were brought to America by the English in the early 1600s.

For

decades thereafter the principles of English dairy farming served to provide the

settlers

with valuable natural untampered dairy products.

 

The problems began with the enormous demand for milk in the burgeoning urban

areas of

the 1800s. Improper sanitation at the dairies and lack of hygiene of the

milkcows led to

contaminated milk being sold as fresh. The result was occasional cases of

diphtheria

among children. Even in those completely unregulated often filthy dairy

conditions,

however, the number of cases of sickness and death that could be attributed

solely to bad

milk was limited. There were no full-scale epidemics of milk-borne diseases.

 

The answer to the 'contamination' issue was: just heat the milk to the point

where bacteria

from filthy milking practices would all be killed. Distract the issue from the

milking

environment to the milk itself. That way the filthy milking practices could

persist, because

supposedly they wouldn't matter.

 

With profit as the prime objective, the focus of the early mass milk producers

was not

avoiding contaminated milk, but rather shelf life. They discovered that by

superheating the

milk, it wouldn't sour. For a food to sour it has to have living enzymes.

Superheating

destroys the enzymes. Dead foods, like dead animals, don't sour. They rot.

 

And that's exactly the rationale that gave pasteurization its start in the US

around 1895. In

pasteurization, milk is heated to 145 degrees for 45 minutes. Enzymes, which are

what

makes milk a live food, are destroyed at 118 degrees [22 ]. This results in

rendering the

live, nutrient-rich natural food into a dead, mostly indigestible substance.

 

 

CALIFORNIA RAW MILK DAIRIES

 

Because of a very long history of political and economic events, there are at

present only 3

dairies in the state that still produce raw milk. One of these is Claravale

Farms, located in

Watsonville CA. [27] It is run by Ron Garthwaite, who holds a Masters in

genetics and

biology. The author toured this dairy last year and personally interviewed

Garthwaite. Here

are a few of the incredible things I discovered from that interview, as well as

the follow-up

research.

 

 

DANGERS OF BACTERIAL CONTAMINATION

 

Raw milk dairies favor open containers and equipment instead of the closed

system used

by commercial dairies. Although it sounds like an open system would be riskier,

in reality

it is much cleaner and safer. This is primarily due to the ease of cleaning with

the open

system. Commercial dairies have miles of piping, containers, and silos that must

be

cleaned every day. The danger of contamination is much greater in the closed

system

because of all the opportunities for missed cleaning. Plus they can always use

the excuse

that cleaning isn't that critical since we're going to super-heat the milk

anyway.

 

Ron showed how the raw milk system is very simple - how the milk is taken from

the cow

and put in spotless, covered containers immediately, then put into the

refrigerator. The

entire area where the cows were being milked was immaculately clean. Even the

floor.

 

California state law, controlled by political influences, requires that every

glass bottle of

raw milk carry the warning that raw milk may contain disease-causing bacteria.

But if such

a danger really exists, then why does every Whole Foods market in the entire

state sell out

its entire supply of raw milk every 3 days? Do all these customers have a death

wish?

Garthwaite explains that raw milk dairies are allowed to have NO bad bacteria.

Amazingly,

pasteurized milk dairies which are often dirty and messy, are allowed some low

levels of

bacteria in their milk, but they are not required to carry the warning label. I

guess this

explains why it is that

 

 

" ...raw milk does not pose a danger to your baby in spite of what numerous

public health

propagandists may assert. Raw milk contains enzymes and antibodies that make it

less

susceptible to bacterial contamination than pasteurized milk...All outbreaks of

Salmonella

in recent decades have occurred in pasteurized milk. " [Fallon p 32, 559]

Remember that the next time someone tries to tell you that you can get

Salmonella from

raw milk.

 

 

INSPECTION

 

Certified raw milk dairies like Claravale are monitored by visits from the state

inspector

every 2 weeks. As a result, the milking room and all the equipment are kept

spotless at all

times.

 

Compare this with standard dairies of pasteurized milk, where inspector visits

may be

every few months. The rationale is that since the milk is being superheated by

pasteurization, everyday cleanliness of the milking equipment and the dairy

environment

isn't that critical because all the bugs are being killed by the heat.

 

In addition the state veterinarians come out to take blood samples from Ron's

cow's at

least every 6 months. They test for TB and a rare animal disease called

brucellosis, even

though humans cannot get brucellosis from milk.

 

 

COMMERCIAL DAIRY COWS VS. RAW MILK COWS

 

Commercial dairy cows are kept in small corrals or else in barns. In the barns

they are

always standing on cement. The barns may be crowded. Although some may be

allowed to

graze, the majority of commercial cows are fed mostly on hay, which is laced

with growth

hormones and antibiotics.

 

Commercial dairy cows generally only last 3 years, with lactation being

artificially

prolonged by hormones.

 

Raw milk dairy cows, by contrast, are fed a combination of hay and grain. This

is because

hay alone is not enough to produce good tasting milk of the best quality and

simply

doesn't give the cow enough nutrition to produce high quality milk.

 

Ron's cows get no hormones and their feed has no pesticides or GMOs. Commercial

dairies: just the opposite.

 

Because of their superior diet and environment, raw milk dairy cows may last

8-12 years.

Their lactation is prolonged naturally by bearing a calf each year.

 

Starting to pick up a pattern?

 

 

MILK: NATURAL VS. PROCESSED

 

Natural foods can be used by the body because they haven't been altered. As such

they

can also go bad, like stale bread, or any food that is left to sit out too long.

The point is

that the best foods are the ones that CAN go bad; we want a food to be able to

go bad. It's

just that we need to eat them before they go bad. This is the whole point of

processing -

this simple issue is what the whole controversy is about. Longer shelf life

equals higher

profits. Foods that can't go bad have the longest shelf life. The problem is

that the usable

nutrients in food are exactly what must be removed in order to have prolonged

shelf life.

And that's what the science of food processing focuses on: learning better and

better ways

of taking the perishable nutrients out of foods so that they'll last longer. But

what happens

when these devitalized Frankenfoods get into our bodies? They're preserved -

they're

resistant to being changed and broken down. But that's what digestion is:

breaking down

the foods into usable components. Processed foods are digested poorly, if at

all. They clog

the digestive tract and make us fat. And cause chronic allergies as the body

unsuccessfully

tries to expel them.

 

For the record, the author has had raw milk once a week for several years. He

never gets

sick, no colds, no flu, no allergies, no headaches, no fatigue. Ever.

 

 

INTRO TO THE INTRO

 

We've barely scratched the surface here of available data about the massive

disinformation

campaign behind raw milk and why people have all these misconceptions. Just keep

in

mind that raw milk has been a valuable source of human nutrition for millennia,

with no

problems as long as common sense rules were observed. [20] Pasteurized milk on

the

other hand, is new on the scene, with less than a 100 year track record. And

truckloads of

data correlating pasteurized dairy with allergies, asthma, and chronic

degenerative

disease. [11]

 

If one is inclined to dig a little deeper, the next level down in that search

would be:

 

 

No Milk -- Dan Twogood

 

The Untold Story of MIlk -- Ron Schmid, ND

The Milk Book -- William Campbell Douglas MD

 

http://claravalefarm.com/

 

http://www.rawmilk.org

 

http://www.curezone.com/art/read.asp?ID=70 & db=6 & C0=17

 

The Health Benefits of Raw Milk from Grass Fed Animals by Ron Schmid, N.D

 

http://www.drrons.com/raw_milk.html

 

CONCLUSION

 

This is the briefest of overviews of legitimate literature which sheds some

light on the

confusing topics brought up by this pediatrician's rash, commonplace,

uneducated,

intentionally intimidating and self-serving statements. She probably has an

engaging

personality and appears generally concerned, as they are trained to. But without

knowledge that is grounded in defensible, evidenced-based science, the blind

lead the

blind. No advanced degrees are necessary to understand the fundamental issues

raised

here. Anyone who does the reading can arrive at the true picture that lies just

below the

propaganda.. But that takes a little effort, and some work. A little less TV.

And most won't

take the time. Those who do place the present and future health of their child

first and

foremost, beyond the debate. And that is the parent's first responsibility:

protect the child

from the world until it is able to fend for itself. Give the child every

advantage to mature

with optimum development of brain and body, with no toxic interference - from

any

quarter. And in this endeavor the best teacher, and ultimately the only teacher,

is Nature

herself.

 

 

Copyright MMV --- Two Trees

 

 

 

 

References

1. Guyton, AC MD Textbook of Medical Physiology Saunders 1996.

 

2 Colborn, T, PhD Our Stolen Future Plume

1997.

 

3. Schmidt, M PhD Smart Fats North Atlantic 1997.

 

4. Hornstra, G., (2000). Essential fatty acids in mothers and their neonates.

American

Journal of Clinical Nutrition, 71, (Supplement). S1262-S1269.

 

5. Salvati, S., Attorri,L., Avellino, C., Di Biase, A., and Sanchez, M. (2000).

Diet, lipids and

brain development. Developmental Neuroscience, 22, 481-487.

 

6. Margaret Lahey LIPIDS: THEIR POSSIBLE ROLE IN DEVELOPMENTAL DISORDERS

Bamford-Lahey Children

 

 

 

, marti <marti wrote:

>

> Be careful of your facts, first, before posting comments like this.

> Yes, Pasteurizing kills bacteria in the milk, but not all of them.

>

[Guest guest]

I really don't want to argue either, but I have worked on dairys for

many years. One of them sold raw milk, sterilized their own bottles,

etc. Also worked on large and small dairies. I do know about the

milk and the cattle, that goes into the tank, not so much what is done

with it after it is in the tank. I know the diseases and bacteria

that is in the milk, having worked for veterinarians for 30 years. I

just wanted to put some warning flags up first so folks would

investigate before running out to their neighbor and getting milk right

out of the tank. In the state I live in now, it is illegal to sell

raw milk, and this is a dairy state. A case a few years ago went to

court for the right of folks to " own " a cow in this dairy and get the

milk. Arguments were brought up about the milk and benefits vs.

harmful factors, it was a huge deal here, the raw milk folk lost the

case. I even did a minor survey of dairy farmers that would " buy "

milk from the store instead of out of their own tank. So, if folks

want to get their milk raw, fine, but please make sure of the

cleanliness, and other factors first.

 

My question about the pigs, which I am going to check with some pig

farmers. Is WHY would they feed their pigs the milk? True it would

fatten them although most of the fat is taken out. Milk is expensive.

More then the grain it would replace. Unless this is outdated milk

from stores etc, now that would make a lot of sense as it would be

almost if not free.

 

marti

On Saturday, June 9, 2007, at 02:16 PM, Tina wrote:

 

>

> > Be careful of your facts, first, before posting comments like this.

>

> I am very confident in my facts, Marti, thanks. Please visit

> http://www.grassfieldscheese.com/raw-milk.html

>

 

 

 

[Guest guest]

I thought this interesting, that TB and undulent fever were " caused by "

poor animal nutrition and dirty production. Those are contagious

diseases that are very carefully monitored in this country now, but not

yet eradicated, both are zoonotic and can be fatal to humans if not

detected early. Cow milk is not easily digested by humans, this is an

accepted fact, pasteurized or not.

 

Have you gotten any articles about mastitis, and percentage a dairy

will have?

 

marti

On Saturday, June 9, 2007, at 05:46 PM, Tina wrote:

 

> Here's a little more info I was able to come up with:

>

 

 

 

[Guest guest]

>

> My question about the pigs, which I am going to check with some pig

> farmers. Is WHY would they feed their pigs the milk? True it would

> fatten them although most of the fat is taken out.

 

 

September 2004 public hearing on the Dietary Guidelines Advisory

Committee 2005 report where she mentioned that skim milk promoted fat

gain in both children and pigs. I hapen to know a pig farmer or two.

One of them told me that pigs " turn into real butterballs on skim

milk. Another told me that whole milk promotes both fat and muscle

growth but skim milk mostly puts on excessive fat.

http://www.medicalnewstoday.com/youropinions.php?opinionid=4959

 

 

 

Now the 'establishment' tells us to feed our precious infants and

children skim milk - homogenised, pasteurised, destroyed and dead

calci-trim milk or even worse, soy milk! And so we further destroy

their potential to fully develop neural connections and hormones.

 

 

 

Many older farmers remember that skim milk was fed to pigs to make

them fat! The cream was kept to eat because of the richness and

importance of the activators (vitamins) it contained - we cannot

absorb calcium without them.

http://www.theslimshed.co.nz/index.cfm?id=1

 

 

 

Also, an interesting note: farmers feed pigs whole, full-fat, raw milk

to lean them out, and skim milk to fatten them up.

Now, does that mean the pigs are drinking less milk when they drink

the full-fat since fat fills them up? Not sure, but it works either way.

As far as the pigs getting leaner on whole milk, I always have my

clients add fat to their diet if they are feeling hungry. So it could

very well be that the pigs feel more full, sooner, when they are

drinking whole milk vs. skim.

http://joshsgarage.typepad.com/articles/2007/03/do_i_really_nee.html

(Note: this is just blog, but a blog by a fitness expert)

[Guest guest]

Back when I was diagnosed a diabetic I was warned against drinking

skim or lowfat milk by the doc because of its high carb content.

Sim milk contains a lot more sugar than whole milk, and heavy cream

contains even lessthan whole milk.

 

Alobar

 

On 6/10/07, Tina <mommyon731 wrote:

>

> >

> > My question about the pigs, which I am going to check with some pig

> > farmers. Is WHY would they feed their pigs the milk? True it would

> > fatten them although most of the fat is taken out.