|
All Milk is Not Created Equal
Sound reasons to question the necessity of pasteurization.
Date: 5/20/2015 11:57:17 AM ( 9 y ) ... viewed 2267 times Why do people think that pasteurized milk is the only kind of milk to buy? The following featured article (published in the current May newsletter of the Weston A. Price foundation's Chicago Chapter) offers food for thought.
When you think about purchasing cow's milk, there's two key question you need to ask yourself:
* What is life like for the cow that produced this milk?
* What happened from the time this milk left the cow's udder to its arrival in my house?
When it comes to question number one, the word that should be buzzing in your head is GRASS!!! Real cows eat green grass in the spring, summer and fall, with only small amounts of grain. In the winter they eat stored dry hay, silage and root vegetables. They do NOT eat soy meal, cottonseed meal, bakery waste, chicken manure or any other waste product. And they certainly don't order a side of pesticides and hormones with every meal.
Thanks to a natural diet, milk from grass fed cows contains significantly higher amounts of vitamins A, D, E and K. Luckily, a number of brands selling grass fed milk are now readily
available in supermarkets, and you may be able to find it at farmers markets as well. The second question, however, poses bigger problems.
... thanks to legal issues, all supermarket milk in Illinois (and some other states) is pasteurized. Pasteurization destroys enzymes, denatures proteins, diminishes nutrient availability and denatures anti-microbial and immune-stimulating components, among other things.
Just like we would never pasteurize a mother's breast milk before
feeding it to a human infant, it is unfathomable to do so to a cow's milk. So why do we do it? Pasteurization was instituted in the late 1920's to combat TB, infant diarrhea and other diseases caused by poor animal nutrition, dirty production methods and infected water supplies. But in modern times with effective water treatment, stainless steel tanks and refrigeration, pasteurization is no longer necessary. As such, clean, raw milk from cows tested and proven to be healthy is available in several states. Unfortunately Illinois is not one of those states. ...
Thank You Tera!
For more information regarding the Chicago Chapter visit:
http://chapters.westonaprice.org/chicago/
Related posts here at "Raw Milk: The Whole Truth":
http://www.curezone.org/Blogs/fm.asp?i=1664746
-
***
November 7, 2018 - "Flavored Milks: How Low Can You Go?" -
The question in the above article title is hypothetically directed to the dairy industry and rightly so since their product development of flavored milks is essentially salvaging a waste product from butter and ice cream manufacturing.[1]
-
***
July 22, 2015 -
Enjoying this review! -
I became inspired to look into "Animal, Vegetable, Miracle by Barbara Kingsolver" upon hearing that mentioned to me in a recent most conversation. My inspiration was to see whether the Weston A. Price Foundation had a book review on that. I'm delighted to have found that they do!
I'm posting this part of the review here as it relates to raw milk:
The author "... tells us it is the serendipitous possession of a special deviant gene that allows some of us to enjoy lactose-laden milk from cows and other dairy animals. Kingsolver is convinced that she and Camille do not possess this gene and are therefore lactose-intolerant. Even when the family visits Amish friends in Ohio and sits down to dinner with a pitcher of raw milk on the table, Kingsolver merely sighs wistfully and wishes she had that magic gene. There is no discussion of the magic enzyme lactase that is provided free of charge by the friendly bacteria in raw milk...."
I think it's "too bad" that the author didn't know about lactase in raw milk! I'm also amazed about that and yet I can understand the stage of awareness based on their indigestible experience with pasteurized milk (dammit ; ~ )!
Continuing with the review: "Fermentation, as she acknowledges, consumes lactose, but Kingsolver most often uses an acid to instantly precipitate curd for her cheeses, and then discards the lactose-containing whey."
What!?! Discards the whey! Not a happy thought for a Nourishing Traditions chef like me ; ~ )
The review concludes with: "Lacto-fermentation, one of the great traditional hallmarks of the slow-food movement, is admittedly not often utilized or well understood in this country, even by those who otherwise care a great deal about the provenance of their food—homemade or locally procured. It is my hope that sooner or later Kingsolver and her family will stumble upon the use of friendly bacteria as kitchen helpers and reports of sourdough pancakes or sauerkraut or, who knows, even clabbermilk biscuits, will appear at their website ..."
-
***********^***********
Notes:
[1] http://nourishingtraditions.com/flavored-milks-low-can-go/
-
***********^***********
Keywords:
Weston A. Price foundation, Chicago Chapter, milk, Real cows, pasture fed, grass fed, vitamin A, vitamin D, vitamin E, vitamin K, Pasteurization, enzymes, denatured protein, nutrient availability, anti-microbial, immune-stimulating, Fermentation, lactose, lactase, Animal Vegetable Miracle, dairy industry
--
(10)
Add This Entry To Your CureZone Favorites! Print this page
Email this page
 Alert Webmaster
|
