yes in the states, the problem is "factory farming" of cows, - below an excerpt from the article referenced earlier...

The Arrival of Factory Farming
Something else was going on during those years—dairy farms were getting bigger. Consolidation began in the 1930s with pigs and in the 1950s with chickens. In the 1970s, agriculture secretary Earl Butz told farmers to “get big or get out,” and by the mid-1980s, this trend was in full force. “Get big or get out,” also meant, “Get inside.” The U.S. Department of Agriculture was advising dairy farmers to “become more efficient” by keeping their cows in barns and feeding them grain.

Large amounts of grain are not a natural diet for cows, nor is it natural for cows to live in close quarters with no way of distancing themselves from their fresh manure. To keep the cows alive in such conditions of filth, antibiotics became necessary. It was a recipe for antibiotic resistance and stronger, mutated pathogens.


Old-fashioned, “low-temperature” pasteurization takes milk to 150 F—hot enough to destroy most of the enzymes in milk, many of which protect against pathogens, while others attach to vitamins and minerals in order to make them easy to absorb. High-temperature pasteurization (also called flash pasteurization) takes milk to 161 F, hot enough to kill all the enzymes and denature some of the proteins.

Ultrapasteurization takes milk to 284 F—hotter, much hotter, than the boiling point—by rushing this most fragile, delicate food past superheated stainless steel plates. The process kills bacterial endospores—tough, dormant structures produced by many pathogens, which allows them to “hibernate” and come back to life when conditions are sufficiently favorable (such as the small intestine). The process also kills everything else, including nutrients, enzymes, and proteins.

UHT milk comes packaged in aseptic, sterile containers—it needs no refrigeration and has a shelf life of six to nine months—a boon to retailers. The process was developed in Europe—I remember seeing stacks of these aseptic containers in supermarkets in France when I lived there in the early 1980s and wondering why anyone would buy milk that didn’t spoil.

In the early 1990s, the Italian company Parmalat introduced its UHT milk to the United States. American consumers resisted purchasing unrefrigerated milk, so the industry packaged it in traditional containers and sold it from the refrigerator aisle.
With the outbreaks of the mid-1980s, the dairy industry realized that under these new conditions, pasteurization was not working. Unfortunately, their solution to the problem was not to go cleaner, but to go hotter. Enter UHT—ultra-high temperature processing.

Other researchers have noted that “The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids.” Damaged milk proteins are likely to cause allergies. Today, milk allergy is the number one allergy and according to statistics provided by the Asthma and Allergy Network, we can estimate that modern milk causes approximately twenty deaths from anaphylactic shock per year!

Most milk sold today in supermarkets is UHT milk—even organic milk is UHT. But it is not used in fermented products—check the labels for sour cream or cheese. These products are made from pasteurized—not UHT milk—most likely because UHT milk is so dead that it will not ferment. That’s another way of saying that UHT milk is indigestible, as fermentation is a form of digestion.

 

It's curious because, at one point, I couldn't even have a glass of milk without experiencing a lot of gas—no diarrhea, but definitely threatening gas! The thing is, it's been about two years since I stopped consuming meat, so I have to eat other things. Among those, I've incorporated a lot of milk, gradually increasing the intake. Today, I can drink a liter of milk, at most causing some gas, and the same goes for eating beans. I also had to introduce them gradually. I believe that as we distance ourselves from the "natural," we become intolerant to it and tolerant to artificial things, of course, over time—perhaps even generations. So, I speculate that in several generations, if people don't eat natural foods and try to ingest a glass of milk, they might get intoxicated because the body no longer tolerates it.

 

Yes, there would be marks, and marks. I use UHT milk to feed the kefir, and it eats it, and transforms it in kefir. But I have tryed with raw milk and the taste is so much better, the smell too. Also if you cook something. But that's like compare lemons and oranges. Industrial food, is better to unknow what they do to our food. But being conscious you are lazy and damaging your health when you eat it, in general.

I speculate that companies are feeding people on their economical interest, and not based on health and wellbeing reasons, of course not the animals interest, business as usual. And they are destroying society in the long run, because of all the shit they put on to our food, that are making people ill, and intolerant to other shit, creating allergies, mutating ADN on all the ecosystems with chemicals, antibiotics, etc.

 

one thing to consider, as we age our digestive processes change. our bodies produce less digestive enzymes needed to breakdown things like lactose or protein etc. Digestive enzymes can be purchased as a supplement and taken before meals and will help with a wide range of food intolerances and digestive issues.

also many foods which we take for granted as natural are now GMO or worse. Roundup is used in the USA for harvesting almost all grain crops, so bread, cereal etc all have a little gylphophosphate in our food. They say its not bad for people, but the problem is it kills gut microbes that digest your food, which is bad for you.
its even in natures most perfect food, Doughnuts!!!!
how could we let corporations destroy Doughnuts???

anyhow, try to at least get some vegetables that are organic before they find a way to fuck those up too..

 

About gluten and glifosate, you have to see this if you haven't. Gluten:Public enemy?

 

This has turned into a long thread, full of long texts about long life milk.

 

 

Last edited: Feb 17, 2024

one more fun fact..

non uht milk contains a niacin variant known as nicotinamide riboside usually referred to as NR. It helps to provide a precursor that the cell's engine, mitachondria can turn into NAD which is too large to pass the cell membrane and get into the cell. NAD helps the cell make ATP which is what the mitachondria use for fuel.

so milk actually does a body good, at least before its uht pasteurized.

Taylor Swift gets a break on tour, goes to a fancy french hotel. The bellman shows her around her suite and when she sees the bath tub, she says "oh my. I simply must have a milk bath in this tub. Can you take care of this for me?"

well the bellman being a bellman says, "Certainly madam, would you like it pasteurized?"

and Taylor says, "No Just up to my neck would be fine......"

 

Last edited: Feb 17, 2024

Since this is actually a music forum....here's milk in your ears!

 

I see too much mockery, Music needs inspiration too. If you have an open mind, this could be your thread

 

now your just milkin it......

 

Now you're just being a gluten for punishment.

 

this has been great...

lets do Eggs next week, everybody read up and think about it and lets see what we come up with...

 

How dairy you change the subject?

 

Kshira Sagara
In Hindu cosmology, the Ocean of Milk (Sanskrit: Kṣīra Sāgara, Tamil: Tiruppāṟkaṭal, Malayalam: Pālāḻi) is the fifth from the centre of the seven oceans. It surrounds the continent known as Krauncha. According to Hindu scriptures, the devas and asuras worked together for a millennium to churn this ocean in order to acquire amrita, the elixir of immortal life. The episode is mentioned in the Samudra Manthana chapter of the Puranas, a body of ancient Hindu legends. The Kshira Sagara is described as the place where the deity Vishnu reclines over his serpent-mount Shesha, accompanied by his consort, Lakshmi.

 

That's right. and almost everyone doesn't have the time to read everything, and that's the reason: AS needs a thread summarizer. who volunteers? @Djord Emer ?

OK.
But if we take the digestion tip the week after next, I'm out

 

The Duodenum...The Good, The Bad and The Ugly.

Who wants to start?

 

Duodenum... very good!

 

i think single denim would be shorter, like leiderhosen...

 

Your reply is way out of context to my quote.

I find milk disgusting—end of story.

There is so much ignorance in this thread - That is very arrogant, but I am not surprised after reading some of your replies.