Posted on 12/30/2007 7:14:29 PM PST by davidgumpert
I’ve mentioned the FDA presentation before, but I think of it now because of a major case of illness from milk contamination in Massachusetts—contamination from pasteurized milk. It’s received extensive coverage in today’s Boston Globe, and apparently triggered dozens of calls to state health authorities by concerned consumers.
According to the reports, three elderly individuals were sickened by listeriosis, and two of them died. A fourth individual—a pregnant woman in her thirties—had a miscarriage.
If you are a raw milk drinker and you have been following some of the cases of alleged listeria contamination of raw milk in New York State, you will be interested to know a few curious facts about this case.
(Excerpt) Read more at thecompletepatient.com ...
Now, let's get that poisonous lactose sugar out of there ~ that's a real killer Fur Shur.
I think pasteurization is probably necessary when you have mass production by factory farms and large dairy corporations. The purchaser really doesn’t know where it came from.
Raw milk needs to be produced by small, local farms you can trust. Raw milk is better for you, but it needs to be handled with care and can’t be kept as long, which is necessary when you have a long distribution chain.
The government agencies favor the large corporations because they make the large campaign contributions. Therefore they go after the small farmers who might undermine their favored corporations.
I wouldn’t buy unpasteurized milk from a major milk distributor. But since we’re lucky enough to live in the country, we try to buy local.
As I think some of us agreed on another thread, the NY State dept of Agriculture is obviously corrupt. And that’s true in many other states, I imagine.
It's not because the government FAVORS corporations ~ rather, governments authorize the creation of corporations so that people can cooperate together to run large operations. Otherwise the only large organizations would be sole proprietorships.
Just like your typical third-world hellholes.
Enabling incorporation is fine. My problem isn’t with that. And in the big cities, you need some sort of corporate scale operations to get the food to people.
There’s nothing wrong with honest competition and sensible regulation. Corporations, contract law, and so forth, are basic to free enterprise.
The problems arise with things like farm subsidies in return for votes, and rules that applied bureaucratically where they aren’t necessary. And I think in New York State officials who can be bought and used against your smaller competitors.
An occasional gallon when my timing was off, but otherwise .. straight from the cow ... all 5 kids too ... 17 yo daught and 14 yo son (the last two left at home) LOVE it.
We’ve been drinking raw goat milk for about 20 years now. The kids were raised on it and we’ve NEVER had a problem.
health and nanny ping
My understanding is that pasteurization doesn’t kill all the bacteria, just enough to get it to pass. And there’s no telling what happens to the milk in transit. The bacteria count in milk off the shelf might not meet the standards intended, especially, if the milk got warmer than it should have during transport.
We’ve had raw milk last as long as 10 days with no problems. It just needs to be kept cold enough.
“Raw milk needs to be produced by small, local farms you can trust. Raw milk is better for you, but it needs to be handled with care and can’t be kept as long, which is necessary when you have a long distribution chain.”
I agree with you regarding the ‘small, local farms you can trust’. And REAL MILK is better for you!. All milk needs to be handled with care, of course, but I disagree with you comment on ‘can’t be kept as long’. If you keep the REAL MILK cold, from the time it hits the holding tank where it is delivered from the cow, until you drink it, I have kept it fresh and tasty for up to 4 weeks. I also decontaminate all containers with 35 - 50% hydrogen peroxide before using the containers for milk.
The REAL MILK I drink is also certified Organic. The cows are healthy, and never see hormones or medications. Some of the cows in the milk producing herd are in their teens.
REAL MILK does not cause lactose intolerance problems. REAL MILK causes less disease than pasturized milk. Many alergies disappear as REAL MILK consumption increases.
Of course the FDA does not like REAL MILK. It is healthy. It minimizes the need for Meds from the DRUG CARTEL companies the FDA is sworn to protect.
For more info, go here http://www.realmilk.com/ or here http://www.realmilk.com/why.html or check out more sites with this Google search http://www.google.com/search?hl=en&q=REAL+MILK&btnG=Google+Search
We make ice cream out of REAL CREAM that is not fattening - the lipase in the butter fat has not been destroyed by pasteurization and is available to immediately digest the fat and utilize it for food instead of sending it to fat storage. We put REAL CREAM into the mixer on very low speed and make GOOD, REAL BUTTER. One quart of cream gives us about a pound of butter. This butter contains the lipase too, just like the REAL ICE CREAM we make. And the buttermilk from this process beats store bought buttermilk anytime!
And by the way, sour cream makes good butter, maybe better than sweet cream butter. And when any of the REAL MILK does go sour, it is still fit for use - makes great cottage cheese. Or make yohgurt, or kefir.
Find a good source for REAL MILK, and drink it to your health!
We’re in Vermont. All sorts of real food around. Neighbors you can buy a quarter cow or a half pig or lamb from. Free range chickens and a highland cow from one of our sons, although he seems to have given up on the highland cattle. Local eggs that sit up in the frying pan. (We had chickens for a while, but the dogs and the weasels got to them.)
Yes, what you say is correct. The question is whether you can trust real milk when you don’t know who the farmer or any of the shippers are. So it’s mainly practical if you have access to the country and know the people.
One of my sons raises goats for that purpose. I love goat milk cheese.
I’d love to have a cow, but it ties you down, and we like to take vacations. I’ve been clearing pasture, and am thinking of working out a deal where one of our neighbors can use it for grazing.
But I know what you mean. I drank fresh milk as a boy, and it’s certainly better than anything you can buy in the supermarket. Rich, warm taste.
“Yes, what you say is correct. The question is whether you can trust real milk when you don’t know who the farmer or any of the shippers are. So it’s mainly practical if you have access to the country and know the people.”
We get ours “direct from the cow”. What you say about REAL FOOD is good too. REAL FOOD is the naturally raised stuff direct from the farm, or from your own few acres if you are so blessed. We have a bit of beefalo still in the freezer that we raised here. We get good, naturally raised and organic beef from our REAL MILK source. Amish, free range chickens are good and healthy, both for eggs and meat. We too had chickens, but ours too met with an atrition problem. While we had them, they eliminated our mole problem - ate all the grubs in the yard and the moles left.
I’ve heard from a couple sources over the years that homogenization has the potential to be a real health concern.
Apparently the homogenization process breaks down the milk fat into really tiny particles, so small that they cannot come together again and so remain suspended in the milk. The speculation is that they are so small, that they could pass through the digestive tract directly into the bloodstream without being digested.
I don’t recall exactly what the consequences of that were, but when I heard it from the second person years after the first one, it really made me kind of wonder.
Also, the pastuerization and homogenization processes bind up the calcium in the milk so that you don’t have as much available calcium. People are thinking they’re getting calcium from the milk they drink and aren’t getting what they think they are.
There is a local dairy chain in CNY that used to sell Grade A milk, not homogenized, but people didn’t like it and they couldn’t sell enough to make it worth carrying anymore.
Thanks, Happy New Year!
Mass. dairy shuts after product is linked to 2 deaths the original Boston Globe story
He said he believes the milk was tainted after pasteurization, perhaps when flavoring was added or during bottling.
Is anyone familiar with any of this?
Out here in California, the raw milk producers are currently fighting a new law which was quietly passed this year, and is due to take effect 1/1/08. They say that the stricter requirements in the law could force them out of business.
I ran 600 gallons of buttermilk into the drain by mistake once....the man at the sewage treatment plant let me know real fast that the spray had an uncommon amount of milk in it.
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