the future of our whole contry, and maybe the whole mankind rests in your hands sir troll!

 

I've got diarrhea from drinking raw milk and I'm sitting on the can...mankind, could you please pass me a new roll of toilet paper, I'm down to the cardboard! I'll get on it as soon as I get off it.
Sincerely...
Lois Potis

 

Most people in Central Asia and the Middle East are lactose intolerant but consume milk at levels higher than half of Europe (where most people are lactose tolerant). Even Hong Kongers consume milk at levels comparable to Cyprus, and 95% of Hong Kongers are lactose intolerant. The correlation between lactose tolerance and dairy product consumption is there, but it's not as strong as you'd intuitively believe. In other words: It's also cultural.

Happy diarrhoea.

 

LOL!
Superfoods are a known scam.
Well, not known to you it seems.

Doode. Barry. The lactase persistence gene is 7500 years old. It's younger than human civilization.
It only got widespread around 3000 years ago.
What "evidence" are you talking about? A Wikipedia page? I can do that.
https://en.wikipedia.org/wiki/Lactase_persistence
Then again, if you use "superfood" with a straight face, I fully expect you to throw around conspiracy theories. Gonna block you to save myself and moderators headache. May God have mercy on your poor soul.

 

They should learn about kefir, it blends the lactose proteins, so they are more digestible.
Of course they use water to clean their asses, not toilet paper. So is a sustainable way of intoxicating yourself.

 

Now I know why the waiter at our local Chinese restaurant knit his eyebrows when I ordered a Cheese Egg Foo Young, and then when I persisted dropped his pad and pen and threatened me with a Kung Pao (at least that's what I thought he said). I settled on the Peking Duck and told me that I needed to order it 24 hours in advance so he threw me out.

 

There are a few reasons why you might want to process the milk, for example, I make yoghurt and other fermented products myself and also ice cream in the summer. The bacterial load of raw milk would simply be too high, as the yoghurt grows at temperatures that the bacteria in the raw milk also like. Then the process doesn't work and I don't increase healthy bacteria either. Alternatively, I can boil raw milk, but then it no longer tastes good.

But basically you are right, raw milk tastes much better than heated milk and the healthy bacteria are gone, so raw milk is healthy if it has been processed very cleanly.
Poorly processed raw milk, on the other hand, can even be dangerous. The bacterial load (with undesirable bacteria) can be life-threatening for babies.

 

This is actually an interesting fact my daughter (Biologist) told me some time ago.
It can be proven that very long time ago all human beings were lactose intolerant. So lactose intolerance is the norm.
In Europe, intolerance has disappeared over the course of time because poorer people in particular had to eat milk and dairy products due to a lack of alternatives. Quite the same goes for copper. Being a heavy metal it is per se poisenous but as people were using it as dishes for the poorer part of the people over the millenials it isn't anymore.

So in a few centennials the asian people may not be lactose intolerant anymore. Let's see

Raw Milk is really not that hard to get. And it's not expensive when you buy it directly from a farmer.
The problem with raw milk is bacteria. But if you find a farmer who works cleanly and buy a liter or two of raw milk there in the morning shortly after milking, there is actually no problem. Only raw milk must not be stored a long time and you should also maintain the cold chain until you get home. And you should bear in mind that raw milk is very fatty and you can't drink two liters of it with impunity
I'm not a naturalist or prepper at all, but dairy products made from non-industrially processed milk really is a revelation. Give it a try and have fun


Oh boy, AS is becoming more and more a life aid community

 

Last edited: Feb 16, 2024

On our family farm my people drank raw milk and made a few cheeses. My dad told me when he was a kid and stayed there during the summers to work and help out on the old place that he'd get up early with my great uncle and milk those horney ladies (my term, not his) and after filling the first bucket would ladel up a warm, fresh bunch and drink it down while still sitting there. They never became ill from doing so because the milk was always fresh, and if the milk from that first taste was off they knew the cow was sick and not use that batch until she was better. Also, whatever milk was sitting in a pitcher in the kitchen had a silver dollar in it. I'm not totally convinced that the silver would keep any pathogens at bay, but they did it anyway.

When I first started drinking the fresh raw milk here (I don't do so anymore, the only milk I use is a splash of the Demeter in my coffee) I started off slowly to let my body become used to it, and over time drank more as I became tolerant to the new flora and fauna it introduced to my system.
I'd never give raw cow milk to an infant, or any cow milk for that matter. Our daughter was breast fed for about a year and then got used to goat milk. Now she uses the Demeter if she makes oatmeal and then some in her coffee.

 

This topic ages like milk I tell you that

 

Oh, I think that was totally ok.
In milk besides the fat is a lot of water and a bit salt, milk acid and other agents. As soon as you place a silver dollar in this kind of solution (electrically conductive) the silver dollar begins to dissolute very slowly Atom by atom and makes Silver ions. Ag Ions are a potent desinfectant. It's also used for swimming pools or RV fresh water tanks.
So that wasn't superstition

Ah, that was the time when the famer lived door to door with his cattle.
Today it's more or less - at least where I live - that the farmers only live from their cattle. Most farms are highly automated small factories. The farmer needs a chemist/biologist to assess whether the milk is good.

But there are also smaller new farms where things are different. Mostly as a sideline. That's a good thing.
For me that means: eat less but quality food. Preferably directly from the producer. I live in a rural area, so that's possible.

 

Last edited: Feb 16, 2024

Looks like Bavaria where Myrtle lives, nice countryside

 

I'm so intolerant that even when I read a thread about milk I have to run to the bathroom. in my opinion, they should raise cows producing almond milk

 

I was unaware of UHT pasteurization being so common until i read this last night. its a short article and worth a read..
https://www.zerohedge.com/political/curse-ultra-pasteurization

heres some bad news

According to Parmalat’s website, “UHT milk is the same as fresh milk but simply uses a different pasteurization process. It contains a lot of nutrients that are good for your body, just like fresh milk.” It adds, “With our special pasteurization process, our milk doesn’t need to be stored in the fridge until opened. This means you can store as many bottles as you want and never run out of milk.”

A 2019 study from China titled “Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats,” indicates that UHT milk is not like fresh milk at all. The researchers subjected milk to four processing techniques: boiling, microwave heating, spray drying, and freeze-drying. (Boiling takes milk to 212 F—ultra-pasteurization is much hotter.)

All four techniques (even freeze-drying) caused “various degrees of redox state imbalance and oxidative damage in plasma, liver, and brain tissues.” Feeding damaged milk proteins to rats resulted in learning and memory impairment—why would any parent want to give UHT milk to their kids?

 

i drank pure raw milk my mother made until i was able to grow teeth and eat solid food. I was quite young at the time, but only eating milk, i was able to gain weight and grow substantally. I didn't have a care in the world at the time but the risk were non-existent for me.

 

Those are the Swiss Alps.

They are a huge multi-international owned by an even more huge multi-international...what's not to believe, obvious logic or corporate marketing?

 

Mother should I trust the Parmalat?

 

The old times, your mother rulez!
No easy to find a cow that is not leaving on a macro-over-exploited farm, that you know is in good health, and you can access the farmer, and you trust the farmer. It is not legal to sell raw milk, so the trust has to go in both ways, because if something goes wrong he cant lost his license. So good luck.

 

Of course, you take advantage of my innocence because you know I'm naive. But fortunately, I've already informed myself, and cows don't produce milk. It comes from plants, and then companies add white coloring and flavoring to make it look like milk. Ha! You thought you could fool me with that cow and its 4 udders, well, no, cows don't have udders. In fact, maybe cows don't even exist.