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View Diary: The Illinois Department of Public Health vs. Illinois Raw Milk Farmers (267 comments)

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  •  When you say there are no downsides (11+ / 0-)

    IMHO you are damaging your own credibility.

    Certainly there are downsides, and certainly if raw milk was the product typically available in your dairy case, we'd see definite infectious issues arising from it.

    On the other hand, I will agree that in many cases the regulations involving raw milk are over the top. If someone wants to make a special trip to buy raw milk from a farmer, they can't do so without being aware of the issues and without specifically wishing to do so. And that there have been crackdowns on cowshares, which are even less convenient for the buyer, is just silly.

    Fry, don't be a hero! It's not covered by our health plan!

    by elfling on Mon Mar 04, 2013 at 12:44:11 PM PST

    [ Parent ]

    •  I Believe Those "Downsides" Are . . . (5+ / 0-)
      Recommended by:
      Jim P, jaebone, Mi Corazon, RonV, Chi

      Exaggerated or fabricated.

      I'm reading comments by a lot of people on here who seem susceptible to bias. It sounds like gossip. Have they tried raw milk? Have they researched its benefits and compared and contrasted those traits with the benefits of pasteurized milk? It certainly doesn't seem that way.

      I've done my best provide the evidence and reasoning that lead me to write this. If I thought there were significant health hazards related to the consumption of raw milk, I wouldn't encourage people to drink it.  Am I saying that all raw milk is safe? No. Can raw milk become contaminated by harmful pathogens? Yes, but so can any other type of dairy, or any other food for that matter.

      If you don't take care of it, it will spoil.

      What makes raw milk so exceptional?

      I happen to believe raw milk possesses numerous health benefits compared to pasteurized milk and they are what make it so exceptional, but when the industry is crippled by burdensome restrictions and farmers are unable to compete or even bottle their own product, how much of the responsibility for food-borne illness falls on their shoulders? In addition, significant doubt has been cast upon the findings of the CDC.

      •  Someone on DKos did another raw milk diary (2+ / 0-)
        Recommended by:
        twigg, Mi Corazon

        a while back. She (?) mentioned that when pasteurized milk goes bad it gets moldy, but unpasteurized milk turns to buttermilk or yogurt. Or something like that.
        Is that true?

        Personally, I would love to drink it "in the raw". I do believe it is better for you.

        Isn’t it ironic to think that man might determine his own future by something so seemingly trivial as the choice of an insect spray. ~ Rachel Carson, Silent Spring ~

        by MA Liberal on Mon Mar 04, 2013 at 02:04:02 PM PST

        [ Parent ]

        •  That depends :) (1+ / 0-)
          Recommended by:

          If the "contamination" is the correct bacteria, then yes, you would get yoghurt.

          Yoghurt can go bad too.

          I hope that the quality of debate will improve,
          but I fear we will remain Democrats.

          Who is twigg?

          by twigg on Mon Mar 04, 2013 at 02:06:22 PM PST

          [ Parent ]

        •  no it isn't true (2+ / 0-)
          Recommended by:
          Andrew Lazarus, ffour

          Both go bad in the same way -- but raw milk goes bad faster, because the bacteria have a head start -- pasteurized milk has some (not all) bacteria killed by the heating process.

          Pasteurization consists of holding milk at 145 degrees F for one hour.

          If you want yogurt, you must inoculate your milk with the desired bacteria (you can just use live culture yogurt) and let it sit in a warm place.

          Buttermilk, at least farm buttermilk, is a byproduct of butter making. Cream is cultured (like yogurt, but not kept so warm),  and then agitated (churned), to coagulate the fat. The liquid left is buttermilk.

          I drink my own goats' milk raw, and make raw milk cheese for my own family. I take great care handling my milk. It takes very little to contaminate it. Uncultured, un-heat-treated milk is an ideal breeding ground for bacteria. it is  easy to get sick from it. Personally I do not think the health benefits outweigh the dangers, in terms of buying someone else's milk.

      •  Again, with all due respect, (1+ / 0-)
        Recommended by:
        Andrew Lazarus

        you mentioned your aunt has a farm that produces raw milk, and all the evidence you are posting is from specifically raw milk related websites.  So how can we know for sure that you are less biased than you say we are?

        I also feel the need to point out that there's a reason the government started requiring dairy farms to pasteurize their milk in the first place: people were getting sick and sometimes dying from the unpasteurized stuff.

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