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Question about milk


I don’t drink milk but when I need it for cooking I always use whole, unpasteurized, free range milk. Sometimes I use goat milk Bison milk, etc.

I would stay away from pasteurized milk from cows that are pumped full of drugs.

Running a Massive Co-Front.

Milk is not just milk continued:

Milk contains all three primary marco nutrients as it’s meant as a complete food for young mammals.
Learn about the composition.…tion%20Page.htm

Carbohydrate: Lactose, is the most consistent in composition among the three. Interesting point, for people who have lactose intolerance or the inability to digest milk sugar try raw milk. Raw milk contains the enzyme lactase which breaks down lactose but is killed during pasteurization.

Protein: Casein and Whey. Ever heard of A2 milk? Not here in the States for sure. A2 is one of the ten genetic characterizations of the second most abundant subclass of casein, beta-casein. A2 is only found in high quantities in certain breeds and sometimes only certain animals within a breed. There’s a movement heralding the benefits of A2 milk versus A1 in human health. Here’s a New Zeland site that’s an introduction to A2 milk.

Fat: The most variable nutrient found in milk. The compositions can change depending on stage of lactation, type and quality of diet and breed. This is a great article on healthy milk and fluctuations of healthy fats.

Support a sustainable world, buy raw milk from your local organic grass based farmer!

Maybe they should feed the cows eyeballs and call it a day. Well anyway organic taste better than the other. And milk from California cows are happier. Because the earthquakes massage their hooves. They also workout and kick around a rooster that talks like Bobcat Gothwaith. The cows are allowed to sleep in and mow down the north 40 at their leisure.

Speak softly carry a big dick, I'm mean stick!

I think milk in a glass container would be much better, simply due to the fact that glass won’t contaminate your milk. Plastic is made from a whole bunch of chemicals which could potentially leech into your milk. I am not sure about cardboard, but I am sure it has a heck of a lot more chemicals in it than glass. It is way cheaper to transport milk in cardboard or plastic, it is thinner, and weighs less, which is surely why most milk comes in these containers. Another thing to think about is what happens to the packaging after it is disposed of. As much as we try to recycle, eventually, the packaging is going to end up in the garbage, maybe in another form, but it will make it there. Glass isn’t harmful for the environment, but plastic is terrible. I don’t know what the cardboard containers are made of, but they hold milk without getting soggy, so chances are they have some crazy stuff in them as well. For me, glass is the clear winner. As far as raw milk goes, or milk that has not been pasteurized, it is illegal to sell it in Canada and a large portion of the USA. Apparently it is much better for you, just hard to get, especially within the law.

It’s best when it’s fresh from her titties.

Apparently you can lease a cow, or purchase shares in a cow or something like that, which makes it legal for you to get the milk. I guess that way you own the cow, and you are not exchanging money for milk, at least not directly.

Originally Posted by sunshinekid
Yep, the milk will be the same. However, the cow fed with the eye on profit may not produce as much milk as the one fed with the eye on quality. The end product, will be the same in each cow.

Absolutely not true. There is a huge variance between the quality of milk produced and the dietary, environmental, and stress factors under which the cow is raised. % of butterfat, protein content, nutrient profile, taste- all are affected.

Go to the store and buy a gallon of generic whole milk in a container that allows light to pass through. Additionally, buy a half gallon of organic, no antibiotics, range fed (not grain fed) cow whole milk in an opaque container that doesn’t admit any light into it.

Pour into identical clear glasses side by side.

See how the generic stuff has a blue-ish tinge to it and the organic stuff is more yellow? This is due to the higher concentration of butterfats and nutrients in the organic milk. All of this is the result of the healthier and happier animal producing better tissues and fluids (milk) as a result of their superior existence.

Now taste both of them. Still think they’re the same? If so then your palate is fur-cocked.

The statement that, “the milk will be the same” is like saying that two people, one eating a shitty diet, packed full of antibiotics, all stressed out, and getting very little exercise, the other eating a great diet and living a healthy life, will produce similiar quality of tissues. It just isn’t so.

The tissues and secretions of a body are a direct reflection of the genetics, diet, amount of exercise, and well being of the organism producing them.

THEN: bpel 6.0 eg 5.0 bpfsl 6.125 NOW: bpel 7.375 eg 5.25 bpfsl 7.625


"Right now our only hope is in the hydrogen bomb." - Charles Bukowski

Originally Posted by sunshinekid
Yep, the milk will be the same. However, the cow fed with the eye on profit may not produce as much milk as the one fed with the eye on quality. The end product, will be the same in each cow.

Sorry to gang up on you, Sunny, but I have to agree with wantsmore. Also, cows fed with an eye to profit certainly produce more milk, because they’re pumped up with rBGH, which is harmful to both humans and cows. Here’s a good blog post on the subject.

With regard to the question of containers, an argument could be made that glass is best, because only glass doesn’t have the problem of leaching from the packaging material. The question’s addressed here.

Last edited by cheeva : 07-21-2008 at .

The BJ’s I shop at does not have opaque containers for it’s milk. It must be regional milk suppliers. Fortunately, there’s very little light in a commercial refrigerator and the light in the one at home goes off when the door is closed. I doubt that the milk is exposed to enough light to make any difference, even if it were proven that light could affect the quality.

Originally Posted by Cock Kent
I like to buy my milk at BJ’s because they have an opaque container. I read that light can do do something to milk. Lower the protein somehow? I’ll look for more links tomorrow. This was all I could find right now:…103/ai_92137784

I do know the light goes off in the fridge. (: I have a little pig in there that’s light sensitive and it oinks when the light goes on.

It’s true the BJ’s coolers at the one I go to doesn’t have that much light. However, the Publix’s I’ve gone to here in Georgia and Florida have decent fluorescent lighting in the food displays. How long does the milk sit there and how it’s affected? I don’t know. By the way, the Publix brand skim milk I sometimes buy says it comes from cows not treated with rbst.…ne_somatotropin…dairy.html#milk

“Oxidized Light-Induced: Odor, taste of burnt-protein, burnt-feathers, or medicinal or plastic-like taste. May progress to metallic-oxidized type flavor due to fat oxidation.”

“Cause - exposure of milk to sunlight or fluorescent lights resulting in protein degradation and/or lipid oxidation. Milk in unprotected or transparent milk jugs/bottles is more susceptible though this defect may occur in paper packaging if the light is intense and exposure time is sufficient.”

Warm milk with ginger, slivered almonds, a strand or two of saffron, tumeric, and honey……

Jesus, now I’ve gone and made myself hungry/thirsty.

One of the very best ways on Earth to consume milk.

THEN: bpel 6.0 eg 5.0 bpfsl 6.125 NOW: bpel 7.375 eg 5.25 bpfsl 7.625


"Right now our only hope is in the hydrogen bomb." - Charles Bukowski

Cosign Mtn High

Additionally, the corn thing- instead of the natural fresh grass and hay that cows evolved on, modern agri-industrial farming feeds them corn as it a cheaper source of calories — and corn is heavily subsidized by the G.

Even before the ethanol boondoggle.

If you’ve ever tasted raw grass fed milk products you would never again look at factory farmed milk the same way again. Grass fed butter is almost a vibrant orange, in much the same way that organic free range chicken eggs differ from the factory crap available at your local QuikMart.

Additionally, by fractionating the fat, homogenization changes it’s intrinsic nature; similarly pasteurization dentures the proteins. Check the raw milk site posted above as well as Googling Dr Weston A Price.

Unfortunately the very essence of organic is devolving as the big box stores commodify the concept— many of the major ‘organic’ producers are loosening their standards whenever possible to bring down costs for the WalMart crowd.

To anyone who cares about their food— go to your local farmers’ markets and make friends with the people who grow your food, note their care, talk with them about what they do.

You may [or may not!] pay up a little over mass market discount pricing but the bump in quality will stun you. And you will truly be supporting your local farmer.

Thank you Mtn High for the links!

I want to clear the air too a little… I do support Raw Milk 100%. If you were to ask me to choose between the two, obviously Raw Milk would be the winning choice. It’s just that I know Raw Milk is not readily available in all areas (and where it is, I don’t think a lot of people know where/how to get it), so generally when recommending/talking about milk I just assume that when people read/hear it (“milk”) they’re thinking of what in-fact is [Pasteurized] Milk as that is what most of the readers can find in any of their local grocery stores (and probably grew up on). I never explicitly say “Pasteurized” milk though, I’ll just say milk. However, I still didn’t really see any macronutrient (Carbohydrates, Fats, Protein[s]) difference in the 2 (Raw and Pasteurized Milk). It just seemed to talk a lot about other stuff - such as how pasteurization gets rid of/damages certain bacteria, enzymes (lactase namely), etc.. I used to live in the country for some years, so I can understand your frustration and the struggle of the farmer as it was a pretty big part of my environment for those years (nothing like driving past about a million ‘agriculture fields’ every day, and nothing like having to drive 40-60 minutes just to get to a major store like Walmart/Target). The nicest people ever though live in the country I swear… and overall it’s just totally 180º from living in the city.

However, to answer the question of the person who started this thread… if you just care about Proteins, Carbs, and Fats and just want something convenient, then get Pasteurized Milk (since this can come in Fat-Free form, yielding higher Protein Content with Zero fat content). However, if you want the all-natural choice, which will provide you with more good bacteria, enzymes, etc., then obviously go with the Raw Milk (keep in mind however, that as far as I know Raw Milk does not come in “fat free” form :p ). Saturated Fats can be really anabolic, but if you want Saturated Fat it’s easier to just buy Heavy [Whipping] Cream and add that to your Protein Shake (in Water) post-workout. The choice is ultimately up to you man. Just understand that Raw Milk is all-natural, the alternatives are all processed but can be more convenient. Hope this helps needle86, and thanks again to Mtn High for providing us with those resources! :up: :cool: !

No dedication + No self-discipline = No Gains. This goes for working out as well. It's elementary math kids.

Starting Date: 1-17-05 - EL: 6 in. EG: 5.125 in. ... or 5 2/16 in. ..FL: 4.5 in. ... or 4 8/16 in. FG: 4.5 in. ... or 4 8/16 in.

14th Check-In Date (much 'rest time' so far): 10-01-06 - EL: 7 1/16 in. EG: 5 9/16 in. ................ FL: 5.00 in. ... or 5 in. FG: 4.75 in. ... or 4 12/16 in....1st Goal: EL: 7 in. EG: 5.75 in ... or 5 12/16 in.

Last edited by Endow : 07-22-2008 at .

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