Special K

one time I said I liked captain crunch and had a mutiny on my hands..just saying

I agree that consuming food products w/out added HFCS, hormones, chemicals, etc is the best way to go. However, I would not advocate consuming raw milk due the increased risk of foodborne illness. You can home pasteurize milk, if I remember correctly from my Peace Corps days many years ago we were told to bring milk to a boil 3 times to make it safe to drink.

http://www.journals.uchicago.edu/doi/abs/10.1086/595007


This is a great very informative thread, I like the information re: sustainable farming that LeanLioness posted. Thanks! :happy:

I grew up on raw dairy...............I had no wieght problem as a child, graduated high school, joined the Army and got married, living in Virginia in a city area where there weren't many natural options..............started eating the Standard American Diet...................the rest if history after a 140 pound gain..............

Moved back to Southern Illinois where I was raised (in the middle of corn fields) and went back to eating natural, meat, eggs and raw dairy. The weight is coming off now for me and I have more energy than I have had in years......................

This is not referring to weight loss or nutritional value of raw vs. pasteurized dairy (which are virtually the same, if you look at this paper). It's about consumption of raw dairy being a risk factor for salmonella, e coli, and other foodborne gastrointestinal illnesses, which can be fatal for the young, old, and immunocompromised.

Sure, the government fluffs up some things like the food pyramid or what not. However, there is an entire body of research that contradicts the argument that raw dairy is superior nutritionally to pasteurized products, and further this research shows that consuming raw dairy puts one at higher risk for gastrointestinal illnesses. These illnesses are minor for most people, but can lead to sepsis, kidney failure, meningitis, and permanent health problems and death in others. I'm sure you are very healthy and these products have not been bad for you--but I would hesitate to recommend raw dairy to the general public without providing them ALL of the information they need to make their own decisions. ALL possible information includes sources other than your local co-op and your personal experience. :flowerforyou:

Ron Schmid, the author, is a naturopathic physician and farmer. A graduate of MIT, he has served as Clinical Director and Chief Medical Officer at the University Of Bridgeport College Of Naturopathic Medicine. This book is a must for anyone who is interested in whole natural foods. Milk, raw milk that is, has been referred to as nature’s most perfect food because of it numerous health benefits.

The debate of raw versus pasteurized milk is overwhelmingly over safety. We’ve been told over and over again for decades in order for milk to be safe to consume, it needs to be pasteurized. Could it be that people extolling its benefits for thousands of years had no idea how dangerous it was? According to Ron Schmid, we should have the same right to whole raw dairy products in order to reap the benefits our ancestors had.

How much disease attributed to raw milk was actually caused by raw milk? In the early 1900’s when both types, raw and pasteurized coexisted, there was significant controversy within the public health establishment. Official numbers concluded that raw milk was responsible for 10 – 40 percent of all typhoid fever. One paper concluded .221 of one percent of typhoid fever, scarlet fever and diphtheria in the entire U.S. was attributable to milk. Looks to me like more unbiased research should have been done.

One thing we do know is that chronic diseases attributed to cattle have been effectively eradicated, which obviously makes the milk produced by these cattle more safe. Another is that many other contaminants such as Salmonella and Campylobacter originate in feces. These organisms cause over 2 million cases per year in the U.S. In an 8 year period, only 700 cases were attributed to raw milk consumption. The total number of food-borne illness from all causes is now 73 million per year. Schimid points out the obvious, that milk is not uniquely hazardous and should not be treated as such. He makes a strong case for treating raw milk production and like another food. Why can we eat raw fish but not raw milk?

So how much of a problem was raw milk? No matter what the answer was, raw milk became a problem. A large push by commercial interests to influence politicians and market the virtues of pasteurized milk occurred in the early 1900’s. Unfortunately, the public’s perception of raw milk went sour and so did sales. Never mind the fact that the dairy industry was more interested in mass production and shelf life than health.

It has become very clear as with many other products in our food supply money, not health is the deciding factor. If you are at all interested in learning about the benefits of raw milk, its history and how you can get involved in making raw milk available to all, read this book, and visit www.westonaprice.com.

yeah, yeah HFCS isnt good for you. but what is nowadays!?

i bet i could find an article on every bit of food you can think of that says SOMETHING about it is bad or unhealthy.

its all in moderation, peeps. not like im ACTUALLY gonna LIVE on the stuff, cuz i said i probably could.

btw... its friday! :drinker:

High Fructose Corn Syrup if BAD, BAD, BAD for you, even in the smallest amounts..............It is not that far down on the list, so there is a LOT of it in the cereal.

Food manufacturers use that stuff because it is cheap, but it is poison..............

You all can eat what you want, I just think a website that is geared toward a healthier lifestyle would have more members that think of such............

Which this site does not. People think they can eat 1300 of junk calories, be healthy, full of life and energy and it doesn't work like that.................

You know, there's a nicer way to get your point across. You can't shove clean eating down a person's throat. We're all working toward being healthy, but not all of us can do it all in one big step forward. I'm sure most of us have heard the drama about HFCS, but you're pretty much equating it to cyanide.

You Rock AWTY. Here's the K, I'm having Craptain Crunch. :laugh:

Sure, the government fluffs up some things like the food pyramid or what not. However, there is an entire body of research that contradicts the argument that raw dairy is superior nutritionally to pasteurized products, and further this research shows that consuming raw dairy puts one at higher risk for gastrointestinal illnesses. These illnesses are minor for most people, but can lead to sepsis, kidney failure, meningitis, and permanent health problems and death in others. I'm sure you are very healthy and these products have not been bad for you--but I would hesitate to recommend raw dairy to the general public without providing them ALL of the information they need to make their own decisions. ALL possible information includes sources other than your local co-op and your personal experience. :flowerforyou:

Well, my sources tell me the same thing I already feel...................The government (FDA and USDA) tell us stuff has to be pasteurized because of political motivations.........................

Ron Schmid, the author, is a naturopathic physician and farmer. A graduate of MIT, he has served as Clinical Director and Chief Medical Officer at the University Of Bridgeport College Of Naturopathic Medicine. This book is a must for anyone who is interested in whole natural foods. Milk, raw milk that is, has been referred to as nature’s most perfect food because of it numerous health benefits.

The debate of raw versus pasteurized milk is overwhelmingly over safety. We’ve been told over and over again for decades in order for milk to be safe to consume, it needs to be pasteurized. Could it be that people extolling its benefits for thousands of years had no idea how dangerous it was? According to Ron Schmid, we should have the same right to whole raw dairy products in order to reap the benefits our ancestors had.

How much disease attributed to raw milk was actually caused by raw milk? In the early 1900’s when both types, raw and pasteurized coexisted, there was significant controversy within the public health establishment. Official numbers concluded that raw milk was responsible for 10 – 40 percent of all typhoid fever. One paper concluded .221 of one percent of typhoid fever, scarlet fever and diphtheria in the entire U.S. was attributable to milk. Looks to me like more unbiased research should have been done.

One thing we do know is that chronic diseases attributed to cattle have been effectively eradicated, which obviously makes the milk produced by these cattle more safe. Another is that many other contaminants such as Salmonella and Campylobacter originate in feces. These organisms cause over 2 million cases per year in the U.S. In an 8 year period, only 700 cases were attributed to raw milk consumption. The total number of food-borne illness from all causes is now 73 million per year. Schimid points out the obvious, that milk is not uniquely hazardous and should not be treated as such. He makes a strong case for treating raw milk production and like another food. Why can we eat raw fish but not raw milk?

So how much of a problem was raw milk? No matter what the answer was, raw milk became a problem. A large push by commercial interests to influence politicians and market the virtues of pasteurized milk occurred in the early 1900’s. Unfortunately, the public’s perception of raw milk went sour and so did sales. Never mind the fact that the dairy industry was more interested in mass production and shelf life than health.

It has become very clear as with many other products in our food supply money, not health is the deciding factor. If you are at all interested in learning about the benefits of raw milk, its history and how you can get involved in making raw milk available to all, read this book, and visit www.westonaprice.com.