Quote:
Originally Posted by dorothy hanna  Also, homoginized, which breaks down the fat, making it able to pass through our own body filters, and into our system in a way that causes us to get too much fat/high colesterol.
I just learned about this this tear.
If unsanitary conditions lead to milk being pasturized, due to causing it to be unsafe for human consumption, then why can't pasturization, and homoginization, with all the diseases it leads to, also be considered conditions that render milk to be unfit for consumption?
All they had to do was to clean up, and use better sanitary practices, then they would not have had to start the whole pasturization, process.
Does anyone know why the homogizing process began? |
homgenizing started because fat would get unevenly distributed when transporting it in large containers (like milk trucks) the cream would go to the top. (the cream by the way is so supposed to be a great antiinflammatory)
some people would get creamy rich milk people people would get skim
The fat in grass fed dairy milk is 'good' fat- helps absorb vitamins and such - there are also some studies suggesting it helps reduce belly fat (raw milk cheese as well) Nina Planck's book goes into that a bit. (she's got a whole chapeter on raw milk)
i agree about dairys - pasteurization started because of unclean overcrowded urban whiskey mash dairies - (they were next to distilleries and the mash scraps were used as cow feed)
Most corprorate agrafarming needs tons of anti bodies and pasterization because of the unclean conditions created by overcrowding industrial farming...so it turns out what is good for cows is good of us - farms where they can graze and live like cows should.