Replies

The problem with our dairy products is all of the antibiotics the cows are given. I’ve switched to almond milk, and the only way I’ll have dairy milk is non-fat milk and occassion hard (aged, not processed) cheese.

Generally agree, though I'd say the antibiotics are just a small part of the problem. Far bigger are the other additives, steroids and even the environment under which these livestock are finished before slaughter (i.e. densely packed feed lots where they are up to their knees in manure and exposed to diseases which made the antibiotics necessary in the first place).

The problem is even worse for poultry than large livestock. I'll pass on any poultry with a Tyson's or Purdue label for this reason. We are fortunate here to be able to get Amish raised chicken for about 20 cents more per pound since our market is midway between two of the largest concentrations of Amish in the country.

You can taste the difference-- more dark meat and a slight gamey flavor from chickens raise with plenty of room and no nasty additives.

Processed cow’s milk (homogenization in particular) has also been linked to heart disease. Ever wonder why our Govt. protectors turn into the Gestapo with full-on prosecution when someone tries to sell unprocessed milk to a willing consumer?

I was happy to find some sheep/goat’s-milk feta cheese from Greece available at a local market here in Battle Creek. Cow’s milk feta always hurt my stomach, but the sheep feta is wonderful and doesn’t hurt me.