legalize unpasteurized milk

Pasteur an Iluminati?? I feel dumber reading that. :(

It´s the most dumb statemenr I heard here.
 
dvictr said:
do you know what happens if you chug a bottle of vinegar? how about eating undercooked bacon? is an entire bottle of vodka safe to consume?

the question is why do YOU care if someone wants roll up basil leaves and smoke it?
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If the idiot adults want to drink it and improve their chances of sickness or dying I am fine with that. :D I fully approve the Darwin Awards and the beliefs behind them. Problem is that many of these idiots would also give this unprocessed milk to their kids - who are even more likely to be made ill/die from it. Not at all fine with that.:mad:
 
So what exactly are the "magical" healing properties of raw milk according to these people? And what is the "evil" aspects of the pasteurized stuff?
 
Travis said:
So what exactly are the "magical" healing properties of raw milk according to these people? And what is the "evil" aspects of the pasteurized stuff?
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some people apparently just prefer the taste
 
I've heard that un-homogenized milk has a different taste that many people like, but I haven't heard that pasteurization changes the taste.
 
Travis said:
So what exactly are the "magical" healing properties of raw milk according to these people? And what is the "evil" aspects of the pasteurized stuff?
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From a naturopath:

I have prescribed raw milk from grass-fed animals to my patients for nearly fifteen years. Time and again I have seen allergies clear up and dramatically improved health. Particularly in children, middle ear infections usually disappear and do not recur on raw milk. Both children and adults unable to drink pasteurized milk without problems have thrived on raw milk. In hundreds-perhaps thousands-of my patients using raw milk, not one has ever developed a salmonella, campylobacter, or other raw-milk-related infection.
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Woo Moo Linky.
 
So, why hasn't this doctor published any of his findings in any journals? I mean, surely he could publish that information, right?
 
triforcharity said:
So, why hasn't this doctor published any of his findings in any journals? I mean, surely he could publish that information, right?
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Yes, I'd like to see how the double blind testing goes, oh wait,.... wait maybe he could point to the wonderous health of nomadic herders who....oh wait,
 
dvictr said:
some people apparently just prefer the taste
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Raw milk from cows, tastes disgusting (yes I have tried it, I don't wish it upon my worst enemy)

My family owned several farms (pigs mostly), since we owned a butcher business (providing meat to restaurants and super markets).
 
CurtC said:
I've heard that un-homogenized milk has a different taste that many people like, but I haven't heard that pasteurization changes the taste.
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Both your statements reflect reality as I know it.

To know what raw milk tastes like: get some pasteurized, unhomogenized full fat milk (between 5-7% fat depending on breed of cow, feed etc). Leave it out until it's room temperature. Drink it. That's what raw milk tastes like.

Some people may think that unpasteurized milk has a particular taste because their only outlet for raw milk is a local farmer. What you have there is the taste of the milk from these particular cows and that milk would taste the same pasteurized, but unhomogenized, but it will not taste the same as pasteurized, unhomogenized milk from your local dairy because that is likely milk from dozens or even hundreds of farms and thousands of cows, so what you get is an "average" of the milk provided for that dairy. If it is homogenized, it will taste even more different (And worse, in my opinion. I don't drink homogenized milk anymore because life is too short.)

If the family farm had not had a small pasteurizer, I would not know that because the home farm milk had a very specific flavour which I could have easily taken for "the taste of no pasteurization". That taste was, of course, because I spent the summers there and tasted the milk when the cows had been nibbling birch saplings for a month and were just now getting to the good stuff (grass and clover). Winter milk was less flavourful.

Also, don't forget that fat enhances flavour. The higher the fat content the more likely you are to pick up the subtle flavour variations in your milk.

Back then there was no market for colostrum, so any left over when calf was done was usually turned into a milk pudding we called Kalvdans (Calf Dance) that was a real treat with cinnamon and sugar. (These days body builders buy the **** out of that stuff because of the high protein content, but if I had cows I would keep the pudding to myself. :))
 
whatthebutlersaw said:
Both your statements reflect reality as I know it.

To know what raw milk tastes like: get some pasteurized, unhomogenized full fat milk (between 5-7% fat depending on breed of cow, feed etc). Leave it out until it's room temperature. Drink it. That's what raw milk tastes like.

Some people may think that unpasteurized milk has a particular taste because their only outlet for raw milk is a local farmer. What you have there is the taste of the milk from these particular cows and that milk would taste the same pasteurized, but unhomogenized, but it will not taste the same as pasteurized, unhomogenized milk from your local dairy because that is likely milk from dozens or even hundreds of farms and thousands of cows, so what you get is an "average" of the milk provided for that dairy. If it is homogenized, it will taste even more different (And worse, in my opinion. I don't drink homogenized milk anymore because life is too short.)

If the family farm had not had a small pasteurizer, I would not know that because the home farm milk had a very specific flavour which I could have easily taken for "the taste of no pasteurization". That taste was, of course, because I spent the summers there and tasted the milk when the cows had been nibbling birch saplings for a month and were just now getting to the good stuff (grass and clover). Winter milk was less flavourful.

Also, don't forget that fat enhances flavour. The higher the fat content the more likely you are to pick up the subtle flavour variations in your milk.

Back then there was no market for colostrum, so any left over when calf was done was usually turned into a milk pudding we called Kalvdans (Calf Dance) that was a real treat with cinnamon and sugar. (These days body builders buy the **** out of that stuff because of the high protein content, but if I had cows I would keep the pudding to myself. :))
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Yes, I grew up on a farm and we always had milk cows, different foods give different tastes to the milk. Sweet clover season was my favorite.

I would not buy raw milk because I like my milk to have more than 2-3 days of shelf life.
 
Dude ... If INRM thinks your conspiracy is stupid, you really need to let it go.
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Man that's like the concept maggot gagging over your idea - your not just scrapping the bottom of the barrel you've dug down into the bedrock beneath the barrel
 
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