fresh milk and cream

[freemotion]

I'm not so worried about the oxidized cholesterol controversy....although I don't want to take that into my body in any amount. But even fresh, raw milk is not at its best and healthiest skimmed of all cream....it is super fattening that way. Yup, that is what I said. Read any of the books that talk about real milk.

The biggest issue for me is the proteins. The proteins and calcium will be very damaged due to the processing, as all pasteurized milk is. Damaged proteins in particular are neurotoxic and will also initiate an immune response in the body. That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

 

[abifae]

I'm not so worried about the oxidized cholesterol controversy....although I don't want to take that into my body in any amount. But even fresh, raw milk is not at its best and healthiest skimmed of all cream....it is super fattening that way. Yup, that is what I said. Read any of the books that talk about real milk.

The biggest issue for me is the proteins. The proteins and calcium will be very damaged due to the processing, as all pasteurized milk is. Damaged proteins in particular are neurotoxic and will also initiate an immune response in the body. That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

 

[MetalSmitten]

The biggest issue for me is the proteins. The proteins and calcium will be very damaged due to the processing, as all pasteurized milk is. Damaged proteins in particular are neurotoxic and will also initiate an immune response in the body. That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

wouldn't cheese fall into that category as well, then?

also, to the original poster: buy a gallon of 2%. fill jug with something like 9/10 2% and 1/10 whole, or whatever ratio results in little discernible taste difference. let her drink it for at least a few days. slooooowly increase the ratio of whole milk, take a loooong time to accomplish this. make sure you're letting the jugs run out, so she doesn't figure out that you're messing with them. a month or two to complete this process is best, so that you can make minute incremental changes. eventually, she'll either be 1) unknowingly drinking whole milk and then you can ruin the surprise for her, or 2) she'll catch you midway through the process and be mad you know her best, so gauge for yourself how "worth it" this kind of trickery might be... but this is totally how a friend of mine got her husband to switch milks.

or if you're not a fan of deceit, you can also just tell her to add water to her glass of whole milk, it cuts the richness.

 

[freemotion]

The biggest issue for me is the proteins. The proteins and calcium will be very damaged due to the processing, as all pasteurized milk is. Damaged proteins in particular are neurotoxic and will also initiate an immune response in the body. That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

wouldn't cheese fall into that category as well, then?

ALL commercial dairy falls into this category. But powdered milk is far more processed than liquid milk or cheese.

Some of us have farms nearby that sell "gently pasteurized milk" that is pasteurized at 145 F for 30 minutes and is far less damaged.....you can still make cheese with it without adding calcium chloride, because the calcium molecules are still intact. The proteins are still damaged, but not nearly as severely as the stuff that is flash pasteurized at 161 for a minute or less, or at even higher temps for less time (UHT.) I have been known to buy a gallon of this to add cow's milk to some of my goat's milk recipes. It is $5 a gallon.

My homemade cheeses are "mesophillic" and the milk is not pasteurized. It is heated only to 77-110 F, so even the enzymes are intact.

 

[Farmfresh]

The biggest issue for me is the proteins. The proteins and calcium will be very damaged due to the processing, as all pasteurized milk is. Damaged proteins in particular are neurotoxic and will also initiate an immune response in the body. That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

That statement makes a frightening amount of sense.

 

[MetalSmitten]

wait... i keep thinking about this... wouldn't cooking food of any sort technically damage any proteins?

(sorry to hijack the thread..)

 

[Wannabefree]

That is why you often hear the myth that milk is "mucous-producing." That is a symptom of an immune response, folks, and doesn't happen with raw milk unless you are one of the very rare people who have a true milk allergy.

What do you mean "mucous producing?"

 

[savingdogs]

People say cows milk it mucous-producing. My husband very much feels that this is true for him. Goat milk is not the same.

 

[so lucky]

My understanding of "mucous producing" is that it makes you have a lot of gunk/slime in your throat. Years ago when I played in the school band, the conductor would warn us not to drink milk before a concert, due to the resulting mucous. (Not good to fill a wind instrument full of mucous, I guess!)

 

[savingdogs]

Geee-rosss!