Yes, the average life expectancy his risen as high as it has (mainly in first world countries) because children don't die as babies and bring down the average. Every time I've walk through an old graveyard what I see are dead children under 12 years old and tons of people living into their 70s-90s.without many dying in their 30s, 40s, 50s or 60's. Antibiotics, emergency surgery and certain vaccinations have done the trick. From the tombstones from those who were born between about 1850-1935 or so that is what I have witnessed all around Europe (except for the two world wars killing tons of men in their teens till about 40 years old). My great grandfather lived to be 99 (born in 1859, his brothers and sisters all lived into their 80s) while drinking raw milk and chewing tobacco on his farm in West Virginia. He had 13 children and they either died as children from infection, accidents on the farm, in WWI or lived into their 80s (beside my grandfather who, after moving to the city, died of a heart attack at 65 after smoking tobacco in a big way). All in all the average life expectancy of that section of my family between 1859 and 1959 was in the high 70's, just about where it stands on the average today.

 

When we still had milk in our house, we bought it once a week, boiled it, then poured it into glass cans and stored it in a refrigerator.

 

The biggest jump in average lifespan happened when we started cooking food.
So maybe don't follow these paleodiets.

 

My grandfather lived 103 years, he was a farmer, and his basic diet was milk. But they always boiled it, because there were deaths about it. HE eats Milk with something for his last 30 years, never ill. He died of neumony on a cold winter. People from the past where stronger than us. And be carefull, because now, the antibiotics farmers give to the animals, are making superbacterias that we can not fight. It is not the right time to play russian rulete.
If you want all the nutrients of milk, eat cheese made with raw milk. Or if you have a farmer you can trust, go ahead. If not UHT milk is ok.

 

Our ancient ancestors were all lactose intolerant and couldn't drink milk.

 

If you look at only those who survived to the age of 1, then that group now lives to the age of ~80-82 (in W. Europe) and used to live to the age of ~70-73 in the 1970s.

https://gateway.euro.who.int/en/ind...tancy-at-age-1-years/#id=18853&fullGraph=true

The sad news is that dementia related issues are rapidly becoming the dominant cause of death (in the west) as we're eliminating other causes.

 

It's better to get off the cow tit completely....

 

Here's a poem about milk:

Milk, milk,
Lemonade,
Round the corner,
Chocolate's made.

 

I prefer oat milk like liquid these days. Lasts for weeks, and unopened probably is good for years. It's close enough for coffee & tea (apart from the slight color difference) and works for cooking and baking.

Hemp and almond "milk" are fine as well, but soy milk - while tasting OK - curdles like no ones business given anything slightly acidic, like coffee.

If I can't find some, then standard pasteurized full-fat (or semiskimmed) milk is fine.

I've drunk raw milk when I was a kid apparently, there was no telling my grandma not to, she would blow up if someone drank milk with any skimming.

Now being an adult of questionable immune system health, I'd rather pass...

 

does everyone has a cow at home except me????????

 

All those who drink unpasteurized milk, do you atleast boil it yourself to kill the pathogens to some extent? or is it straight from the udder cause that could be dangerous. I might try to get some myself, but I sure as hell would boil it first.

 

What are you saying!? I love my cockroach milk. Tastes like peanuts.

On a more serious note, I've been a soyboy for a very long time and don't wish to go back. There sre certainly some benefits from not drinking cow milk (like better looking skin), but I'm not going nazi about it with everyone around me. What you put inside yourself is your thing. And what I put in me is mine.

I agree with everyone that processed food is poison, and processed milk is not as beneficial as just well cooked raw milk from your favourite cow Fanny. Also, making your own food from fresh ingredients will make you much healthier, especially combined with some hiking, climbing, biking, swimming... sex... wine, beer, vodka, drugs...

 

Last edited: Feb 14, 2024

reading this while drinking long life milk

 

Yea, we have a cow...doesn't everybody? Myrtle lives in a room adjacent to the kitchen which it shares with a large double door window that she likes to stick her big ol' beautiful face through from time to time and tell us those "homemade jokes" she enjoys making up. Sometimes they're about the cats, other times the dog, and lately she's making light of the family of swallows nesting, tucked up into the eave above my studio window. Even though she's really not funny we've come to realize that if we don't laugh at her futile stabs at humor, her milk will taste sour and surely curdle in the coffee.

And no, we never boil it...Myrtle would be offended.

 

I have this cow. People say that pets become like their owners over time.

 

I'm a Long Life Soya Milk man myself. It's great in tea and on cereals. I also drink a couple of glasses a day from the fridge.

 

That's not milk bro

 

Stands to reason that there's a lot of research currently about Alzheimers, Parkinsons, other degenerative brain/neural conditions. Not to mention cancers, of course.

But we're going off-course big time here.

 

Well, the truth is that I've had some very curious experiences with milk and cheese. Some time ago, I started making homemade yogurt, and when fresh milk was on sale (not long-life), the kind that needs to be refrigerated, I kept it for up to 10 days without refrigerating it at almost 30 degrees Celsius. When I was about to open the sachet, it was in good condition, only if I opened it the next day, it would spoil. Well, I didn't put it in the refrigerator because I don't have one. Anyway, the point is that I found it interesting that milk that should be refrigerated could last 10 days without being opened.

Then, during the pandemic, I bought many semi-hard cheeses to have them. I put them on a tray and left them there. Over time, green mold had grown on them, so I was unsure whether to eat them. I thought, well, I'll eat it and see, and it didn't do anything to me. It even had a taste similar to Roquefort. Later, I left it there for two months, and it turned completely green. I thought if I eat this, will I die or get sick? Well, I ate it with rice or noodles, and it didn't do anything to me, not even a stomachache. However, it was very acidic. The thing is, I started to wonder why something natural didn't harm me, and why something manufactured did. This is my hypothesis: I believe we live in a "synthetic" system where we consume all artificial products, gradually shortening our lives, distancing ourselves from the natural. After researching a bit, I discovered that homemade yogurt contains probiotics that strengthen the intestines, and according to what I read, 70% of our immune system is in the intestines. So, I think going for these natural things that nourish our bodies is the best option. It's great about Lois and her farm; that's phenomenal. I've tried raw cow and goat milk; it tastes like cream, it's delicious. My grandmother used to buy it in glass bottles, and there's nothing like it on the market; store-bought milk tastes like water.

 

"...unless it's UHT milk. But there's no demand for that because it's shite."