The best defense I have seen for dairy
I was reading an article at One Green Planet demonizing dairy as a whole (what's new). After reading the article, I scrolled down to the comments section to discover a rebuttal by Jamie N Rocky Pearson:

"I'm no scientist nor a nutritionist but I do know my milk. I’m not a dairy farmer but I work closely with Hickory Hill Farm, a local dairy in our area. They milk 190-220 Holsteins daily. I’m one of those who are health conscious but not a health nut. I don’t diet, I just try to make healthy choices but I enjoy my share of Krispy Kreme donuts and cookie dough. I’m active, but not a gym-goer. Based on some of the other comments, if you were to see me in public you’d never know just how much milk/dairy I consume in day—I’m not overweight, I have clear skin, my BMI is below average, and my cholesterol is superb. My family of four consume 4 gallons of Hickory Hill Milk each week; 3 gallons of whole low-temp pasteurized non-homogenized milk and 1 gallon of low-temp pasteurized non-homogenized chocolate milk, aka heaven in a glass. Don’t judge milk until you learn a little Milk101.

There is a lot of marketing hype for grass fed, organic, rBST free but you also forget about non-homogenized verses homogenized. It's a combination of things that gives you the better milk for your bodies. We can sit here and go back and forth just because we individually prefer one milk or nut juice over another. So for kicks and giggles, let me share with what I know about cow's milk ... 

1) First of all, assuming "all" dairy farmers administer some sort of artificial hormones is stereotyping dairy farmers. No, not all dairies use artificial hormones. So that statement is totally bogus. And just FYI the artificial hormones (rBST) increases milk production, I’ll refer to this in a few. 

2) Yes, there are hormones naturally found in milk. Duh, it comes from an animal with naturally occurring hormones. So yes, there will be "some" in your milk, that doesn\'t mean you\'re turning up a glass of nothing but. Cows\' hormones will not make humans grow breasts ... totally different beasts. Some people mention dairy causes them issues due to the “hormones” in the product. I’m not going to disagree as everyone’s bodies are different. But the milk I DRINK has done the opposite! My skin hasn’t been better. On a side note, I’ve been seeing a dermatologist for years but still had acne, not breakouts, acne all the time. I no longer have an issue. But the few months I didn’t drink my Hickory Hill Milk, my skin was horrible!

3) The average dairy cow produces 7-8 gallons of milk each day. In the summer months, cows in hotter climates will produce MUCH less. In the winter months they do their "thing." Therefore farmers have to budget for that among other things such as time breeding so less cows calve in the summer. That doesn’t always work but since Hickory Hill Farm artificially impregnate their cows, they can somewhat help that. Cows are milked twice a day, the same times each day/night with no holidays or vacations. They can get mastitis if they\'re not milked. *Some dairies milk the same herd 3-4X a day (Hmmm, I wonder why? Now if I was to assume anyone was dishing out rBST, that would raise a red flag). 

4) A dairy cow cannot produce milk until after she calves. When a calf is born, they are given their shots/vaccinations, wormer etc. just like newborn babies (minus the wormer) and pets. A calf consumes 1 gallon of milk a day; a cow produces how much milk a day? Shall we back up to why God created dairy cows? And calves start nibbling on grass and feed within a day or so after birth. 

5) All dairy farms do not feed antibiotics. There again, you\'re stereotyping. Many farmers who are truly produce "all natural" milk pull that cow from the milking herd when sick and milked by hand with a milker and the milk is thrown out. Feeding a balanced diet helps fend off any health issues. Just like us humans, if we eat healthier, our bodies are healthier and resist illness.

6) “Grass fed" is not a complete and true statement. I hate to burst your bubble but I guarantee the cows that milk came from didn’t live off grass alone. Grass fed means the cows graze in a pasture 24/7 and/or are predominately fed foliage (Farms in extreme northern areas have snow on the grown for many months, which means their cows are not out to pasture, but you do what you gotta do). Think about it, a nursing mom consuming greens only will not produce quality milk as another mom who is eating a well balanced diet of carbs, fiber, protein and whole fats. (If you ever nursed and pumped you can see a difference in your milk and it’s directly linked to your diet). A lactating cow must eat a balanced diet to produce quality milk. Silage is analyzed and a recipe is developed. It can change every day/week depending on how the farmer stores their silage. Silage is corn, harvested while mostly still green, mulched thru the combine and stored in pits (or silo). When stored in pits, the silage is covered in plastic and this process ferments the corn which adds more nutrients back into it. FYI: Silage is every part of the corn stalk, cob, kernel, leaf etc. Based on the silage analysis, cows may also be fed hominy (carb), wheat straw or hay (fiber), soybean meal/cottonseed meal/canola seed meal (protein), minerals (natural vitamins & minerals), and citrus pulp on top of the grass they graze if they stay on pasture. An average cow eats 89-pounds a day.

7) “All natural” labeling on milk means there is nothing fake done to or added to their milk or fed to the cows. USDA federal regulations are very strict on labeling! A period in the wrong place or a single word that can imply something else cannot be used. They have a list of words that cannot be used to mislead the consumer.

8) How milk is pasteurized is another KEY factor! You have raw milk, low-temp, high-temp, and ultra high-temp pasteurization. Raw milk is straight from the cow to your fridge. Low-temp is heated to 145-degrees and held there for 30-minutes. This process kills all the bad bacteria while leaving the good bacteria and enzymes and keeping proteins in-tact. High-temp is heated to 175-degrees for 15-seconds. This pretty much kills everything, both good and bad. Most commercial milk is high-temp pasteurized. Organic milk by law has to be ultra high temp pasteurized meaning is heated to 200+ degrees for 3-seconds. This process was developed to send our troops milk overseas. Unfortunately it also “mummifies” the milk because the shelf life is so long! You can literally sit it on the counter and come back a week later and it’s still good to drink. The reason, everything natural in the milk is gone. Natural food items go rancid much faster. With each process the milk is cooled immediately. To the person who said organic milk sits a long time at the farm. While it may sit in a cooled vat "after" it\'s ultra high-temp pasteurized before it\'s bottled, hello, that was the idea behind that process! I personally know that at Hickory Hill Farm, their milk is processed and bottled 5 days a week. The milk from their 2pm milking and the milk from their 2am milking is processed the morning of. In other words, their milk can go from cow to vat for low-temp pasteurization to bottle to on a truck in 6-hours. That\'s FRESH milk! I can\'t speak for all so don\'t classify "all" milk the same.

9) Homogenized milk has been mechanically altered by applying lots of pressure to burst the molecules found in milk to be the same size. This process gives milk a uniform look on the shelf and flavor since the fat globules are mixed in evenly. In the process everything whole is burst in itty bitty pieces, similar to a bowling ball busted into the equivalent of powdered sugar. So that means everything is no longer in their natural state. Also homogenized milk is absorbed into your body because your body cannot distinguish each part of the milk. For instance, the sugar naturally found in milk is lactose. In it’s whole, natural state your body recognizes it and knows how to process it. When lactose has been mechanically altered and so tiny our bodies cannot recognize it, our bodies absorb it. Which in turn can lead to weight gain. Your commercial big label milk is homogenized high-temp pasteurized. 

10) Non-homogenized milk is the natural form of milk. It’s also referred to as old fashioned milk or creamline milk. When given the choice, many people prefer non-homogenized milk over its mainstream counterpart. Non-homogenized milk tastes better, and milk from “all natural” cows is a quality product that deserves to be processed as little as possible. When any mammal produces milk (goat, cow, even human), the droplets of fat in the milk are surrounded with a protective membrane (called MFGM or Milk Fat Globule Membrane) consisting of a variety of proteins and other immune factors. This membrane transfers immunity and other important health benefits to the baby for which the milk was intended. The health benefits of this membrane are so extreme that some researchers have recommended turning it into a nutritional supplement! The MFGM has been linked to such amazing and diverse health benefits as lowering cholesterol, inhibiting cancer cell growth, preventing infection, improving mood, suppressing nervous system disorders, and even preventing Alzheimers disease. Prior to processing, the MFGM contains over 100 different proteins along with a variety of phospholipids and other factors. Homogenization makes milk a uniform liquid by breaking up the naturally large globules of fat (which are surrounded by this important membrane and rise to the top forming a cream line because large fat globules are less dense than the rest of milk) and forcing them into much smaller globules which can easily dissolve into the watery portion of the milk. Unfortunately, after milk has been homogenized, the membrane around the fat globules that was once teeming with life promoting factors becomes a sterile casing that is almost solely composed of casein, a highly allergenic protein that, along with lactose, is believed to be responsible for the majority of dairy allergy symptoms. Many dairy lovers believe non-homogenized milk is less allergenic than it’s counterpart. I believe there must be some truth to it due to the testimonials I frequently hear in my nutritional practice from people who thought they were intolerant to dairy until they tried non-homogenized milk. ( I have seen, heard and read NUMEROUS testimonials from doctors and nurses.) By leaving our food in as whole a state as possible, we leave nature the space to do what it intended!

11) Non-homogenized milk and homogenized milk nutrition labels are pretty much the same. However! Non-homogenized milk takes more calories to burn that homogenized which is absorbed. 

12) Also, so many people think milk is gross! Well, let me inform you that milk is one of only a very few food items we consume that IS NOT touched by the human hand. And the entire milking process is under many strict regulations to keep it fresh and safe for human consumption.
14) If I were you, I\'d find a locally produced milk that is non-homogenized, low-temp pasteurized.

Lastly, even though I could actually keep going and talk about skim milk etc, I‘ll end with this … Before you go off on milk, dairy farms or farmers in general, find a farmer who welcomes you to their farm and take a tour. You’ll learn real quick the hard work and dedication they go thru to provide us with quality, wholesome food. Trinity valley Dairy is also another good choice of milk as they adapted the same methods at Hickory Hill Milk: Trinity Valley is in New York."

I thought it was brilliant. Worth sharing on this board for sure.
Paging Jennifer (dairy queen, I mean that in a good way).
My avatar: William Blake, Vision of Strength
This is not he best. Any of Ray's off-hand comments on milk or cheese are better.

This is too long and meanders around pointlessly. It also starts out annoyingly "I ain't no expert or scientist, but..."
(05-24-2017, 03:06 AM)encerent Wrote:   It also starts out annoyingly "I ain't no expert or scientist, but..."

I do that often. Heart

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