Date:   8/17/2007 2:09:17 PM ( 17 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=943845

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For close to 2 months now I've been experimenting with the use of real milk sourced from a dairy about 10 miles away. Here are some things that I've observed from first hand experience.

The stink-factor: having grown up on a steady diet of milk 45-some years ago, in the past 10-15 years I'd significantly curtailed my intake, mostly due to what I found as an intolerable stink factor prevalent with present-day store-bought milk. Even when going to the grocery and searching out the freshest product based on best-when-used-by date-stamp, I found two curious results with this modern variant not-milk. For starters, even when I drank this "freshest" milk right away, it did not taste very good AND I noticed that a commerical trend with milk is that the producers tend to stamp them with a BWUB date that is between 1 and 2 weeks beyond the date the prodcut is put on the commercial shelf for sale. Example: I get a jug today 8/17 that was put on the shelf today 8/17 and it is likely to have a BWUB date-stamp of somewhere between 8/24 & 8 31. I know this much, even when I bought the freshest BWUB stamped jug of milk, if I took that jug home, cracked it open and used a little that day, that jug would begin reaking of stink within 3 to 4 days. Why?; unfriendly bacteria, plain and simple. Strangely enough, I also found by repeated attempts that if I took a jug home from the store and did not crack the seal for a week or more, upon cracking the seal, the product did not have the same stink factor at that moment, but then quickly develop one within a day or 2. The nature of stink factor that I've observed with typical store-bought not-milk is, it will only be a few more days after the stink factor becomes prominent that not-milk will then become hiedously clumped and discolored in various light shades of streaky yellow and brown stuff. Cycle forward to the raw milk dairy recently located in this neighborhood, in close to two months of experimenting, I have not found this real milk to exhibit any stink factor. Yes, starting from fresh the day I purchase, it has an fresh odor to it. When I go to this dairy and get a gallon of real milk ($3 per gallon, btw), I know that this milk just came out of the cows earlier that morning. Presently, the farmer is milking 68 Swiss twice a day. I take this milk home and at a minium, whether the jug is opened or not, I can let this milk sit in the frig for a full two weeks before it first starts to show small clumping. Actually, I lied. I do not know for sure what happens if I leave the jug unopened that long. Thus far, I have not been able to resist the urge that long. So far, I can let a new jug go about 1 to 2 days before I crack it open and drink it. Even at the two-week old stage, this real milk does not even come close to having a stinking odor as far as my nose knows.

Intestinal adjustment-factor: within a day of two of first trying this milk about 2 months ago, I noticed within the first hour some mild discomfort in the lower abdomen (bowells). I know my way around various intestinal cramps including severe ones that leaves a person in a cold sweat. These were nothing like those, they were mild, nothing else came of them and they passed within 2 days or so. My hunch is, this was caused by my intestines become reintroduced to friendly flora contained in the raw milk. It passed within 2 days and I have not had a relapse since. Also, starting on the first morning after first drinking some of this real milk, I noticed a change in my BO. This persisted for a good 2 to 3 weeks. The change to the BO was that it tended to have the same odor to it as the flavor of this raw milk. The flavor of this raw milk was / is quite pleasant to me, it reminds me of being a lot closer to what I remember milk tasting like 40 years ago. Again, I really have only my hunches to go on, but I'm guessing this BO factor was also related to my innards getting adjusted.... like "hey, what's all this friendly bacteria stuff you are giving me all of a sudden?".

The same dairy has their own registered & licensed cheese-making operation. They also sell real eggs. To repeat, they sell eggs produced from actual, live free-range hens that are not fed factory-produced animal feed/slop. These happen to be brown eggs. It is interesting to me how I can open the dozen of eggs and the first aspect that jumps out at me is, all 12 eggs are not uniform in size and color. The bigger eggs are really big too, what in commercial lingo I would consider between jumbo and getting close to goose-egg sized.

The cream factor: yes, milk fans, real milk does cause real cream to rise to the top. I've seen this in action. It really happens. The only comparable stuff that I've seen rise to the top of store-bought big-agri pasteurized not-milk product are the amorphous clumps of yellow and brown stuff mentioned earlier that begin forming about 10 to 14 days after the jug/seal has been opened.

 

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