Raw milk tastes better. And it is better. Sure, feel free to debate it and pick sides. Béchamp was right; Pasteur was wrong. Supposedly Pasteur even admitted it on his deathbed.
Regardless, there is no reason why government should mandate pasteurization and prevent informed consumers from purchasing raw milk if they so desire.
Both are right, botulism in home canning is the perfect example...
With canned meats, if you don't get the meat/bottle hot enough, for long enough, the botulism spores (germs) are not killed. Then they have the perfect 'terrain' to grow in; low acid, low salt, water, food, no oxygen. Then the spores will grow, releasing the toxin as they do. The botulism spore is non-toxic but is notoriously hard to kill. The toxin is one of the most toxic substances known to man but is super easy to denature; just heat it above 65 degrees C (iirc) for a few seconds.
There is a quote about it in cultures that rely on canned meat for survival, "If the seal is good and it looks good and smells good it is good, if you heat it up good." All other germs/pathogens stink and look bad, except botulism which is invisible. I always boil my bottles, unopened, in water for 15 mins until there is bubbling inside the bottle before I open it. That way if a spore survived [the canning process] and the bottle is full of botulism toxin it won't matter because it has been denatured. It odorless and tasteless anyway.
With jam we add sugar and acid, thereby changing the 'terrain' so it can't grow, we leave the spores (germs) alive because they can't grow.
With fermenting we add >4% salt and acid, changing the 'terrain', again, we leave the spores (germs) alive because they can't grow.
Know the ways of your enemy and you will fight many battles without danger.
Edit: Most cases of botulism these days come from homemade precooked then frozen meals. Make sure you get that frozen meatloaf, shepherds pie, lasagna, etc nice and hot before you eat it!
Edit 2: Jam is heated briefly to kill everything except botulism spores, aka, pasteurization.
But in terms of fresh raw milk from a healthy cow, I don't believe pasteurization is beneficial.
Agreed, and the why is beautiful. Competitive exclusion.
Raw milk products have a healthy and beneficial microbiome. As it ages, and this microbiome grows, it becomes different but still lovely (ie, yogurts, cheeses, keifer, sour cream, etc) because the natural biome prevents opportunistic microbes from setting up shop; the food is colonized and spoken for.
However, after pasteurization all the natural microbes are dead so any passing microbe can set up shop and get to work, leading to a random and disgusting mess. Pasteurized milk has to have hydrogen peroxide added during shipping to prevent spoilage. In places without refrigeration people often throw a tablespoon of peroxide in a 4L jug of milk, then you can leave it at room temperature without spoilage for some time.
Tolerance for lactose to the extent normally found in cows milk at least is something largely seen among Europeans. Particularly those whose heritage traces to the colder climates of Northern and Eastern Europe.
Ignorance of Genetics, even among Medical personnel, shouldn’t be overly surprising. Western Academics and Leaders generally don’t talk openly about it. As it starts getting into uncomfortable territory once you start acknowledging other genetic differences between racial and ethnic groups.
And for the most part. Western Ethics and Morals also have generally did ‘One race. The Human race’ for decades now. Which does its own part in getting people to refuse to acknowledge uncomfortable facts. Like there being fundamental genetic differences
Lived/worked on Navajo res...they cannot metabolize ethyl.alcohol efficiently.
Several.metabolic pathways differ, low/lack of certain ethanol breakdown enzymes and elimination of or build-up of acetaldehyde differ from those of European descent.
Coupled with a "sad" existence leading to abuse/escape causes alcoholism rates to be much higher in that population.
Yep...genetics differ among races. Hell, sickle cell is another example.
all families that grew up on dairy farms drank milk straight from the bulk tank. in my 50 years i never knew of anyone getting sick from raw milk and I drank it all my life until we sold the cattle part of our farming operation. That fresh whole milk was excellent... it tasted much better than the store bought stuff. if it sat over night in the pitchure, we always had to stirr it up to get the nice thick cream that rose to the top all mixed back in. We always butchered all our meat and poultry as well.... NEVER ONCE did the government FDA get asked for approval and we always lived just fine.
Exactly. Human breast milk for human babies, cow milk for calves and so on. My great grandmother gave goat milk to mothers who could not produce. She swore it was closer to human milk than cow milk?! Folklore? All I know is her and her siblings all lived into their late 80's.
Raw milk made in clean conditions with healthy animals is the cleanest you can get. I got milk from a farmer for years who had no detectable pathogens. Pasteurized milk spoils after not that long in the fridge. Raw milk just slowly turns to (really good) sour cream. Yeah, let's kill everything that makes milk good and make it susceptible to nasty bacteria that spoils it in days. Great idea.
So true, we buy 1-1/2 gallons weekly from our local farmer. I tastes as sweetly fresh
all week long. Don't know about longer due to doesn't last past the week at our house.
Dr. Simpson is another poorly informed but opinionated health professional. Raw milk has been consumed by humans for centuries, sheep, camel, mare, and cow milk has sustained millions of people. Illness caused from poorly kept cows in a time of poor overall hygiene punished the rest of humanity from receiving the benefits of a natural and wholesome product for the last 100 years. Raw milk is not only nutritionally superior it tastes so good. If you are lactose intolerant (or possibly just pasteurized milk intolerant) try cold raw milk, chances are you will tolerate it just fine, unless you heat it to make hot chocolate, etc.
Most people in the West. When you start talking about Lactose and Lactose intolerance. The assumption is you are referring to Cows Milk.
To that end. Dr. Simpson is correct. The ability to digest Cows Milk is in fact a recent genetic adaptation almost exclusive to Northern and Central Europe.
Other species such as Camels either have lower amounts of lactose in their milk making it more digestible by people who otherwise couldn’t consume dairy of any sort. Or had other differences making it more digestible when compared to cows milk.
As is goat milk highly digestible, and I understand sheep's milk as well. However humans have been drinking cow's milk for thousands of years. There are pictographs of Egyptians milking their cows.
"The first time that we see the lactase persistence allele in Europe arising is around 5,000 years BP [before present] in southern Europe, and then it starts to kick in in central Europe around 3,000 years ago,” says assistant professor Laure Ségurel at the Museum of Humankind in Paris, who co-authored a 2017 review of the science of lactase persistence.
The lactase persistence trait was favoured by evolution and today it is extremely common in some populations. In northern Europe, more than 90% of people are lactase persistent. The same is true in a few populations in Africa and the Middle East.
But there are also many populations where lactase persistence is much rarer: many Africans do not have the trait and it is uncommon in Asia and South America."
The pathogens in raw milk come from insanitary milking practices, not cleaning the milking equipment and its storage tank and generally not controlling the cow pats. This isn't bullshit. /s/
As I've stated, RFK Jr. was selected by Trump for HHS to take him out of the 2024 Presidential race. Junior ran to syphon off votes from Trump, not Biden.
Maybe so, but he has taken us farther than I ever thought possible after only 1 year. He has passion for our health which I apprreciate and am excited about his next 3 years.
Raw milk tastes better. And it is better. Sure, feel free to debate it and pick sides. Béchamp was right; Pasteur was wrong. Supposedly Pasteur even admitted it on his deathbed.
Regardless, there is no reason why government should mandate pasteurization and prevent informed consumers from purchasing raw milk if they so desire.
Both are right, botulism in home canning is the perfect example...
With canned meats, if you don't get the meat/bottle hot enough, for long enough, the botulism spores (germs) are not killed. Then they have the perfect 'terrain' to grow in; low acid, low salt, water, food, no oxygen. Then the spores will grow, releasing the toxin as they do. The botulism spore is non-toxic but is notoriously hard to kill. The toxin is one of the most toxic substances known to man but is super easy to denature; just heat it above 65 degrees C (iirc) for a few seconds.
There is a quote about it in cultures that rely on canned meat for survival, "If the seal is good and it looks good and smells good it is good, if you heat it up good." All other germs/pathogens stink and look bad, except botulism which is invisible. I always boil my bottles, unopened, in water for 15 mins until there is bubbling inside the bottle before I open it. That way if a spore survived [the canning process] and the bottle is full of botulism toxin it won't matter because it has been denatured. It odorless and tasteless anyway.
With jam we add sugar and acid, thereby changing the 'terrain' so it can't grow, we leave the spores (germs) alive because they can't grow.
With fermenting we add >4% salt and acid, changing the 'terrain', again, we leave the spores (germs) alive because they can't grow.
Know the ways of your enemy and you will fight many battles without danger.
Edit: Most cases of botulism these days come from homemade precooked then frozen meals. Make sure you get that frozen meatloaf, shepherds pie, lasagna, etc nice and hot before you eat it!
Edit 2: Jam is heated briefly to kill everything except botulism spores, aka, pasteurization.
I confess I don't know the full breadth of Pasteur's work, or Béchamp's. That's good info to keep in mind on the terrain vs pathogen debate.
But in terms of fresh raw milk from a healthy cow, I don't believe pasteurization is beneficial.
Agreed, and the why is beautiful. Competitive exclusion.
Raw milk products have a healthy and beneficial microbiome. As it ages, and this microbiome grows, it becomes different but still lovely (ie, yogurts, cheeses, keifer, sour cream, etc) because the natural biome prevents opportunistic microbes from setting up shop; the food is colonized and spoken for.
However, after pasteurization all the natural microbes are dead so any passing microbe can set up shop and get to work, leading to a random and disgusting mess. Pasteurized milk has to have hydrogen peroxide added during shipping to prevent spoilage. In places without refrigeration people often throw a tablespoon of peroxide in a 4L jug of milk, then you can leave it at room temperature without spoilage for some time.
Fascinating! Thanks for the info.
Glad to help!
Cheers fren!
He did. Terrain vs Germ theory. Two competing schools. Like Tesla V Edison.
Tolerance for lactose to the extent normally found in cows milk at least is something largely seen among Europeans. Particularly those whose heritage traces to the colder climates of Northern and Eastern Europe.
Ignorance of Genetics, even among Medical personnel, shouldn’t be overly surprising. Western Academics and Leaders generally don’t talk openly about it. As it starts getting into uncomfortable territory once you start acknowledging other genetic differences between racial and ethnic groups.
And for the most part. Western Ethics and Morals also have generally did ‘One race. The Human race’ for decades now. Which does its own part in getting people to refuse to acknowledge uncomfortable facts. Like there being fundamental genetic differences
Lived/worked on Navajo res...they cannot metabolize ethyl.alcohol efficiently.
Several.metabolic pathways differ, low/lack of certain ethanol breakdown enzymes and elimination of or build-up of acetaldehyde differ from those of European descent.
Coupled with a "sad" existence leading to abuse/escape causes alcoholism rates to be much higher in that population.
Yep...genetics differ among races. Hell, sickle cell is another example.
all families that grew up on dairy farms drank milk straight from the bulk tank. in my 50 years i never knew of anyone getting sick from raw milk and I drank it all my life until we sold the cattle part of our farming operation. That fresh whole milk was excellent... it tasted much better than the store bought stuff. if it sat over night in the pitchure, we always had to stirr it up to get the nice thick cream that rose to the top all mixed back in. We always butchered all our meat and poultry as well.... NEVER ONCE did the government FDA get asked for approval and we always lived just fine.
terry simpson is a blithering idiot!
Notice his wearing of the authoritative white coat. He’s a shill.
Weird how female humans produce breast milk for their young, without which their infants would have perished.
Exactly. Human breast milk for human babies, cow milk for calves and so on. My great grandmother gave goat milk to mothers who could not produce. She swore it was closer to human milk than cow milk?! Folklore? All I know is her and her siblings all lived into their late 80's.
It's true about goat's milk being closer to human requirements.
However, I prefer cow's milk kefir.
We grew up drinking it fresh from the cow, so did my dad, and his before him. Not once were any of us sick from bad milk.
Raw milk made in clean conditions with healthy animals is the cleanest you can get. I got milk from a farmer for years who had no detectable pathogens. Pasteurized milk spoils after not that long in the fridge. Raw milk just slowly turns to (really good) sour cream. Yeah, let's kill everything that makes milk good and make it susceptible to nasty bacteria that spoils it in days. Great idea.
So true, we buy 1-1/2 gallons weekly from our local farmer. I tastes as sweetly fresh all week long. Don't know about longer due to doesn't last past the week at our house.
Dr. Simpson is another poorly informed but opinionated health professional. Raw milk has been consumed by humans for centuries, sheep, camel, mare, and cow milk has sustained millions of people. Illness caused from poorly kept cows in a time of poor overall hygiene punished the rest of humanity from receiving the benefits of a natural and wholesome product for the last 100 years. Raw milk is not only nutritionally superior it tastes so good. If you are lactose intolerant (or possibly just pasteurized milk intolerant) try cold raw milk, chances are you will tolerate it just fine, unless you heat it to make hot chocolate, etc.
Most people in the West. When you start talking about Lactose and Lactose intolerance. The assumption is you are referring to Cows Milk.
To that end. Dr. Simpson is correct. The ability to digest Cows Milk is in fact a recent genetic adaptation almost exclusive to Northern and Central Europe.
Other species such as Camels either have lower amounts of lactose in their milk making it more digestible by people who otherwise couldn’t consume dairy of any sort. Or had other differences making it more digestible when compared to cows milk.
As is goat milk highly digestible, and I understand sheep's milk as well. However humans have been drinking cow's milk for thousands of years. There are pictographs of Egyptians milking their cows.
"The first time that we see the lactase persistence allele in Europe arising is around 5,000 years BP [before present] in southern Europe, and then it starts to kick in in central Europe around 3,000 years ago,” says assistant professor Laure Ségurel at the Museum of Humankind in Paris, who co-authored a 2017 review of the science of lactase persistence.
The lactase persistence trait was favoured by evolution and today it is extremely common in some populations. In northern Europe, more than 90% of people are lactase persistent. The same is true in a few populations in Africa and the Middle East.
But there are also many populations where lactase persistence is much rarer: many Africans do not have the trait and it is uncommon in Asia and South America."
The pathogens in raw milk come from insanitary milking practices, not cleaning the milking equipment and its storage tank and generally not controlling the cow pats. This isn't bullshit. /s/
As I've stated, RFK Jr. was selected by Trump for HHS to take him out of the 2024 Presidential race. Junior ran to syphon off votes from Trump, not Biden.
Maybe so, but he has taken us farther than I ever thought possible after only 1 year. He has passion for our health which I apprreciate and am excited about his next 3 years.
The idea of drinking a cow's milk or any one else's milk absolutely repulses me. So I'm safe.