Not much of a milk drinker either though I still use skim on my Cheerios
and enjoy cold Butter Milk on a hot summer day. Last time I had raw milk was
on a Vermont dairy farm/ B&B that I stayed at years ago. It tasted quite
good but was a bit "thick' for my tastes. I would think with small dairy
farms it shouldn't be too hard to make sure the cows are free of TB and
brucella. Not so much for the big guys.
The other contaminated veggie was fresh spinach. You know you wouldn't
think you would need a law to prevent growers from watering their crops from
a lake next to a cow pasture. I can see the thought process would go like
this: I'm growing spinach for salads so I'm going to irrigate my crop with
cow feces laden water then I'll just wash the spinach before I bag it. I'm
sure that will remove all that E. coli OV101. No problem. Must be Homer
Simpson working that field.
Charlie
On Mon, Jun 28, 2010 at 3:04 PM, Moose <olymoose@xxxxxxxxx> wrote:
> On 6/27/2010 10:32 AM, Jan Steinman wrote:
> > ...
> > For a real eye-opener, look up "The Untold Story of Milk," by Ron Schmid.
> Bet you didn't know that more people get sick (proportionately) from
> pasteurized milk than from raw milk.
> >
>
>
> No problem here, I haven't drunk milk for decades. Just stopped
> appealing to me. I"m far more likely to "listen" to my body's opinion of
> what I should put in it than the sea of constantly changing "medical and
> nutritional" opinions floating about.
>
> I've been around long enough now to see complete reversals about some
> foods. As a child, I ate oleo and drank reconstituted dry, non-fat milk,
> as part of my mother's response to standard opinion and efforts to save
> money. In the US (just Calif.?) at the time, the dairy lobby had forced
> oleo makers not to color the product. It came with little packets of
> coloring that you could mix into it so it looked less like something
> dead or lard, and more like butter. After mushing it up to color it, I
> liked it even less. :-)
>
> As soon as I got out on my own, I switched to butter. I couldn't really
> explain it, but it just seemed/felt/tasted better for me. So as the
> supposed negative health effects of oleo's constituent parts surfaced, I
> somehow wasn't surprised. Now I seem to recall reading somewhere
> recently an opinion that butter is healthier overall than any of the
> substitutes, even olive oil.
>
> Oh well, that's likely change too, in time.
>
> I have this weird theory that one should eat in moderation what tastes
> good and makes one's body feel well.
>
> Calif. is fighting the same battle, with the safety regulators trying to
> put the raw milk producers out of business. I have no dog in that fight,
> as I don't use either, but it doesn't seem right to me, somehow.
>
> The latest battle shaping up is over rules and procedures for some row
> crops production. The bacterial caused recalls of lettuce and ___(?)
> have led the FDA to start considering much more stringent rules for
> handling and record keeping. As expected, they aren't particularly
> onerous for large operators, but would likely kill off many or most of
> the small farm operators.
>
> Moose
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