Comments kanek0yuki has made
still more...
Gyahhh, so sorry, but I still have more to add! So, here it is:
Raw milk, in my opinion, is a bit like sushi. Would I ever eat sushi if I was in the midwest...well, no. It would probably taste disgusting if it wasn't fresh enough, plus it's not as safe. Yes, there will always be the (minor) risk of parasites, but they haven't banned sushi...yet.
Most people would consider me an extreme food nazi, but in my house we don't eat anything unless we know exactly where it comes from. We've visted the farm that produces our milk and met the actual cows. We've done the same with the farm that grows most of the grains that I use and the place that we buy our produce and eggs from. It's an extremely rare occassion when we buy anything packaged. I know not everyone is willing and/or able to do that, and in that case you have to trust that the system works.
On that note, I should add that the company I work for also bottles milk for Horizon (at another plant) so don't automatically assume that organic milk is exempt from the bit that I posted above (though I have not personally visited that particular plant, and I can't attest to their practices).
And finally...I left out a really important reason for drinking raw milk - the taste! There's really no comparison.
The end. (for real this time)On Umbra on raw milk posted 10 months, 2 weeks ago 20 Responses
Yes, yes, and yes...
I agree with much of what's been said here - especially the part about pasteurization being a very recent invention that has only become necessary because we treat the cows horribly and then ship our milk across the country. I drink raw milk myself, however, I agree that you have more to consider when children are in the picture. That being said, here are my reasons for drinking it:
- I'm a microbiologist, and I work in the dairy industry (it's not my ideal job, but it was the first thing offered to me out of college) in a QC lab, and we're constantly testing for microbiological contamination. I see exactly what goes on behind the scenes and how the milk is handled pre and post-pasteurization. I also see what we let "slip through the cracks". In short, it's disgusting. I would never, ever drink milk coming out of this plant (even if it was organic) as I've seen how likely it is that commercial milk is contaminated AFTER it is pasteurized.
- Pasteurization is not a failsafe. It should not be considered an alternative to selling milk that is safe in the first place. Cows that are infected with tuberculosis, salmonella, etc. are NOT the norm, at least not when they're raised under the right conditions. A healthy cow is (usually) able to fight off such infections, and an unhealthy one should be isolated.
- In Washington state, at least, you can buy raw milk off the shelves. This milk undergoes rigorous testing (much, much more stringent than the testing that pasteurized milk is put through) before it can be sold, and it is regulated by the state. Of course, this means a hefty price tag, but to me it's worth it. Now, you may be taking a greater risk in drinking raw milk that's not regulated but I still think that the risks are minimal for a healthy adult. (Disclaimer: that's just my opinion...I'm not a doctor, don't sue me please)
- Let's face it, compared to the rest of the world the U.S. is paranoia capital. The FDA strongly cautions against eating even raw eggs, and I think your chances are 1/1000 of getting an egg that contains salmonella. In Japan it's not all that uncommon to eat raw chicken (because, once again, it's all about how the animal is handled) but most Americans would consider that disgusting. Of course, I probably wouldn't try that here either when the attitude seems to be "it doesn't matter where it all comes from or how it got here, just process it enough and it'll be 'safe'"
- Nina Planck really makes a great case for raw milk, and her book is what inspired me to start looking into it. She's not a dietician or a scientist; she's a journalist. While that may evoke skepticism in some of you, I think it's refreshing. She is (mostly) free of any bias or hidden agendas and simply compiles data from various studies and interviews and presents it in a way that is very accessible to a wide audience. If you haven't read it I would highly recommend that you do and decide for yourself.
~Yuki~On Umbra on raw milk posted 10 months, 2 weeks ago 20 Responses
- I'm a microbiologist, and I work in the dairy industry (it's not my ideal job, but it was the first thing offered to me out of college) in a QC lab, and we're constantly testing for microbiological contamination. I see exactly what goes on behind the scenes and how the milk is handled pre and post-pasteurization. I also see what we let "slip through the cracks". In short, it's disgusting. I would never, ever drink milk coming out of this plant (even if it was organic) as I've seen how likely it is that commercial milk is contaminated AFTER it is pasteurized.