Re: Milk - Parkinson's link?

Tunderbar said:

Bob in CT said:

http://www.msnbc.msn.com/id/18203093/

--
Bob in CT

The next question is whether it is real fresh whole unadulterated
natural milk OR the white homogenized ultra-high-temperature-
pasteurized fat-separated and fat-reconstituted month-long-shelf-life
manufactured dead [censored] that sits on store shelves forever that they
call milk that is the problem.

Quality is *the* issue. Milk by any other name may not be milk
anymore. To lump all marketted milk products together is patently
absurd.

When they reported that people in some far away land lived until a
hundred by eating lots of yogurt, they did not mean the yogurt that
you find in little plastic cups with cute graphics in the supermarket
with added sugar and fruit flavours, they were talking about real
yogurt from real milk made the old fashioned way.

You know, I have had raw milk before. I was thinking of using it to make
yoghurt, but the fact that the milk isn't pasteurized scares me.

--
Bob in CT

:: The next question is whether it is real fresh whole unadulterated
:: natural milk OR the white homogenized ultra-high-temperature-
:: pasteurized fat-separated and fat-reconstituted month-long-shelf-life
:: manufactured dead [censored] that sits on store shelves forever that they
:: call milk that is the problem.

You have quite a way with words, TC. 🙂

Bob in CT said:

You know, I have had raw milk before. I was thinking of using it to
make yoghurt, but the fact that the milk isn't pasteurized scares
me.

My book on making yogurt recommends that you pasteurize your milk
first, so you know that the only bacteria involved in the fermentation
are the ones in the starter you add. Simply bringing the milk to
boiling for a second is all it takes pasteurize it. You have to bring
it to 115 degrees for the fermentation anyway, so that's not a big
deal.

Not that there's anything very scary about raw milk anymore. Most of
the diseases you used to have to worry about have been eliminated over
the years through quarantining and culling. Every single time the
trucker picks up a load of milk at my parents' farm (every other day),
he takes a little sample in a vial, and the milk is tested at the
plant when it gets there, so they can be sure it doesn't have
antibiotics or high levels of anything bad in it before they dump it
in with the rest.

If there's anything unusual in it, my folks will get a call by the
next day, because they could get charged for the whole truckload of
milk being thrown out. They drink all their milk raw, and never have
a problem. Really, if you keep your cows clean and healthy, getting a
disease from their milk is about as likely as catching something from
a strawberry you picked out of your garden.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

Aaron Baugher said:

Bob in CT said:

You know, I have had raw milk before. I was thinking of using it to
make yoghurt, but the fact that the milk isn't pasteurized scares
me.

My book on making yogurt recommends that you pasteurize your milk
first, so you know that the only bacteria involved in the fermentation
are the ones in the starter you add. Simply bringing the milk to
boiling for a second is all it takes pasteurize it. You have to bring
it to 115 degrees for the fermentation anyway, so that's not a big
deal.

Not that there's anything very scary about raw milk anymore. Most of
the diseases you used to have to worry about have been eliminated over
the years through quarantining and culling. Every single time the
trucker picks up a load of milk at my parents' farm (every other day),
he takes a little sample in a vial, and the milk is tested at the
plant when it gets there, so they can be sure it doesn't have
antibiotics or high levels of anything bad in it before they dump it
in with the rest.

If there's anything unusual in it, my folks will get a call by the
next day, because they could get charged for the whole truckload of
milk being thrown out. They drink all their milk raw, and never have
a problem. Really, if you keep your cows clean and healthy, getting a
disease from their milk is about as likely as catching something from
a strawberry you picked out of your garden.

Cool. I'll buy the raw milk at the local farm, then.

--
Bob in CT