Raw Milk

[healthinfo6]

As an Atkins dieter, on and off, I haven't drank much milk for 30
years. I recently purchased raw cow's milk at Whole Foods. They
label it as pet consumption only for legal reasons. They also had
raw goats milk but it was too expensive. It tasted great, but is
there an immediate benefit to be felt by drinking raw milk?

Generally, isn't any cow milk supposed to be bad for you and goat's
milk better? Or only pasteurized cow's milk bad?

I used some to make ice cream without Splenda, but couldn't find raw
heavy cream.

Susan

--- In minutus@yahoogroups.com, "tamarque@..." wrote:
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kept in great numbers, you may think again before eating that meat.
The smell goes on for miles after you pass one. Teresa (Northern VA)
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[Harmony Quinn]

Dear Susan,

Goat's milk is supposedly easier for humans to digest than Cow's milk. Also, many people tend to develop allergies (or even digestion difficulties) to foods for which they've been overly exposed. Cow's milk, along with wheat and other such foods, is overly utilized in products and today's average diet. Thus milk from another animal, with less exposure, will generally be easier to digest and better for one's system. This principal relates to these other foods as well. It is wise to use "alternative" grains such as quinoa, buckwheat, etc instead of always wheat and corn. As far as alternative milks go, one should not rely solely on soy milk, but rather use rice, and nut milks. The more variety and balanced our diets, the better.

I hope this helps,

Harmony

[Tanya Marquette]

the protein in goat's milk is easier to digest for humans. it is closer to ours
in structure. as to immediate effects? i would imagine that is individual. if
you were intolerant of pasteurized and chemicalized milk, then you might
find no negative reaction to raw, organic cow's milk. that would be immediate.
don't know where you live, but if near dairy farms, make contact with them and
try to find a small organic grower and try to buy from them. you might find a
family homesteading operation that doesn't sell commercially but might let
you have a couple of qts a week, for example.
as for sweeteners that are not sugar: try stevia or this other new one from
japan which has no sugar in it. this one is very expensive but supposedly
works like sugar i recipes. it is called lakanto.
http://www.associatedcontent.com/articl ... ative.html
some small amount of info on stevia, including its benefits for diabetics.
tanya

[Shannon Nelson]

It is very individual. My daughter used to react violently to *any*
milk, including raw organic, and including goat milk. But that's
uncommon!

[healthinfo6]

Shannon,

Since this is my first time using raw milk, the expiration date was
8/27. I've kept it at 34 degrees. Do you think it's safe to drink
if it still smells good and doesn't taste bad?

When raw milk goes bad, does that mean the same as for pasteurized
milk?

Susan
--- In minutus@yahoogroups.com, Robert & Shannon Nelson
wrote:
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[Shannon Nelson]

If it tastes and smells fine, I would not hesitate. Actually, some in
my house aren't so picky about the taste and smell anyway.

And no--at least according to what I read--it's not the same when raw
milk sours as when commercial milk does. According to at least one
book, whereas raw milk *sours* (thereby picking up increased doses of
generally *beneficial* bacteria), commercial milk, besides being
pasteurized and homogenized, is also treated with (at least this is
what I *read*) formaldehyde, and it simply spoils (meaning no
beneficial bacteria? I don't know). Honestly I don't know what the
significance of that difference is. My son will drink *either* kind
long past the point where I will, and has never had any problems from
it.

Traditionally, at least in some places, fresh was not the preferred way
of drinking milk; they would leave it at room temperature for a day or
few to "clabber" (get sour and clotted). Personally when I tried that,
I thought it was icky but maybe I'm just spoiled. I much
prefer either fresh, or yogurt--but a bit of extra "character" from a
few extra days in the fridge does not seem to be a problem!

(Oh, also--that date is likely to be the "sell by" date rather than an
expiration date; I think that's what's usually used on milk, and it's
assumed to be fine for at least a week beyond that.)

Do you know the book "Nourishing Traditions"? It has a lot of
information on cultured milk, fermented (pickled) veggies,
"traditional" means of preserving foods, etc. A wonderful book if
you're into "that sort of thing". (I am!)

Shannon

[Tanya Marquette]

i have actually found that my raw milk products last longer than pasteurized ones.
the experation date is for selling purposes is my understanding. if it tastes and
smells good, then i would use it.
tanya

[healthinfo6]

Thanks. I was concerned that raw milk going "bad" could kill you since it was not pasteurized and Whole Foods only had raw goat milk at $7.99, just too pricey! I didn't realized "bad" raw milk may be GOOD! I use many cultured dairy products, kefir, yogurt, sour cream, creme fraiche, even an occasional soy yogurt (tastes UGH!)

I've seen Nourishing Traditions but have been following that style and stricter for many years so didn't buy it.

For more research support info, the book "Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control and Disease" (Knopf, September 2007) also is pro-Atkins style, it discusses how high insulin levels cause obesity, not high carb levels. Good interview at:

http://www.lowcarbfriends.com/bbs/main- ... aubes.html

Susan
--- In minutus@yahoogroups.com, Robert & Shannon Nelson wrote:

[Shannon Nelson]

Yep. Reportedly the (good) bacteria which are naturally present
in raw milk inhibit development of other, random, and possibly
less-friendly bacteria. Now if the cow were *sick* with certain
illnesses, that's a different matter, and is the reason why
pasteurization was originally begun. But the cows whose milk is sold
raw (are you in California, by any chance? It's still illegal in most
other states, sob) are tested and vetted at *twice* the rate of less
privileged cows and that is apparently sufficient to eliminate
that (already *small*) concern. So--it naturally contains bacteria,
and those bacteria maintain their own healthy balance--as does the rest
of the body of any healthy animal.

Thanks for that link--I'll read with interest!
Shannon

[Tanya Marquette]

i think many people in the world let the raw, unpasteurized milk sit
a bit. isnt' that called clabbered milk? it begins to curdle and ferment.
so you wind up with a naturally fermented product that is pre-digested,
better for the intestinal flora and healthier.

tanya