Is cow's milk usage a universal unrealized health issue as in this n=4 case?

GaleHawkins

NorthCascades wrote: »

@GaleHawkins it wasn't the same chemical cocktail as you'll find today, but to be sure it was still a chemical cocktail.

(Anyone who doesn't believe me needs to look up what a chemical is.)

My Bad! I should have said it was not the man made chemical cocktail as it is today.

globalhealingcenter.com/natural-health/dangers-of-cows-milk/

lemurcat12

(1) That does not appear to be a particularly credible source, as I am sure you know. Certain types of language and misuse of terms is a tip off that it would be helpful to learn, especially as someone who supposedly has an interest in the science. I find it odd that you would not recognize this, which is why I say I am sure you realize this.

(2) Pasteurization vs. raw is a separate issue from antibiotics and growth hormones, or organic feed. Without expressing an opinion, I will say that it's easy to find sources of dairy that don't involve those, without it being raw.

(3) Other things that site is on about ("pus" and cows being stressed) similarly has nothing to do with raw vs. not, and a vegan would say it's all bad based on the same kinds of arguments.

(4) Pasteurization historically has prevented many deaths and the idea that it makes milk toxic is absurd. That doesn't mean there aren't sources of raw milk that I would consider worth the risk (I've also had water out of streams when camping -- I'm not that risk averse), but to suggest that historically we'd be better off if commercial milk were raw seems a pretty difficult to sustain claim, to put it mildly.

Christine_72

This write up on A2 milk is from the much maligned fed up site, but it has a good and condensed explanation of the difference between a1 and a2 milk

http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/a2-milk

Fuzzipeg

A2 milk has the second milk protein (casein) dominant. These days I think it is established by testing the heard members but Channel Island milk as it was known in the UK was always A2. Goat milk it also type to casein as I said previously.

The FED Up, site is only maligned by those who do not experience food intolerance issues, for some of us who do it does not go far enough with some of the potential problems but it is a good place to start for anyone who is trying to get to grips with problems for the first time. Thank you Christine

Christine_72

Well today is my first day on A2 milk, so we shall see what happens. Next up is A2 yogurt.

Fuzzipeg

If the protein is your problem you will start to feel better before the end of the weekend. I have not seen an A2 cheese as yet but know of a hard aged goat cheese which tastes and cooks well, there are also soft and blue kinds on the market too. Sheep cheese could also be a possibility if you really go for cheese.

The down side of all this is one needs to watch labels, milk gets into everything, finding that treat can be problematical. Though considering the benefits for me its not worth looking back. Good Luck.

tomteboda

stevencloser wrote: »

ccrdragon wrote: »

stevencloser wrote: »

There is absolutely no sane reason to drink raw milk. Ever.

Really?? My grandfather had a dairy farm and I basically grew up on raw milk... we went to his farm 1 or 2 times a week just to get our milk supply fresh from the cow.

Yes, really. There's no benefit to it compared to pasteurized milk and in fact the chance of it being contaminated in some form is magnitudes higher.
If I were to make an exaggerated comparison, it's like drinking out of a random lake or stream because you think it's more natural than bottled or tap water or whatever.

I don't drink raw milk (any more) but I did a lot as a kid, because we drank milk fresh from the bulk tank at my grandfather's farm. The cows were regularly tested and any signs of mastitis guarded against carefully because it destroys a whole tank of milk if you don't. Nowadays the farmers test the milk for bacteria when they milk the cow and the milk is diverted if there's anything wrong if they have robotic milking stations. I wouldn't bat an eye at drinking milk from the bulk tanks of several farms I know, but I've been on farms I wouldn't touch their raw milk ever as well (I used to go on calls with my veterinarian uncle). I really don't think I'd buy it in a store for that reason.

One thing that absolutely cannot be cooked properly without raw milk is Ostkaka (a traditional Scandinavian dessert). It just won't set up if you use pasteurized milk. I also prefer my Rommegrøt made with raw milk. These are both cooked dishes, however.