[quote]MODOK wrote:
[quote]NotaQuitta wrote:
[quote]MODOK wrote:
Hello straw man, i was wondering when you would arrive. I have never discussed whey protein in this thread, and manufactured proteins and their application to sports nutrition have no bearing on raw milk and it’s nutritional value. If you are angling for hypocracy, it isn’t a viable argument. Milk protein drinks have limited application, primarily in sports nutrition, to produce a narrow goal ( positive nitrogen balance and net positive protein turnover). In pursuit of this goal, you must sacrifice nutrition quality…there is no other viable option for most people. That’s the skinny on whey protein.
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Actually, it was never my intention to make a strawman argument, this information is news to me. Apologies if you were offended.
Thank you very much for the explanation.
[quote]MODOK wrote:
You are simply misguided if you think pasteurization makes milk cheap. Well…ignorant to the issue instead of misguided. Research the subject and you will understand. And you are the only person I’ve ever heard make a case the drinking milk straight out of a cows tit is elitist. i think it is probably much more a proletariat activity.
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I beg to differ, strongly.
Actually, the wonders of treatment has made milk available to the vast majority of the earth’s population.
Not so much pasteurization, but UHT (Ultra High Temperature) treatment, which allows even unchilled milk to last for up to 30 days.
I live in Asia. It’s hot as hell here (summer temperatures all year round) and most nations barely have enough space for other people let alone cows. Most milk is imported. Unfortunately the majority of people are not so fortunate as to be able to live in the USA or Canada or Australia or NZ.
If UHT didn’t exist, most of the milk would have to be airflown here in huge chiller containers (as raw milk turns sour if the temperature is higher than 2-3 degrees celcius). The costs would be astronomical. The vast majority of us would never have been able to afford milk if not for UHT.
So it IS elitist in a sense.[/quote]
No, milk is not cheap because of pasteurization. Commercial milk is cheap because of commodity subsidization programs that allow giant multi-national corporations to sell corn for less than it costs to produce corn, which the dairy farmers then use as the engine for their CAFO operations. Cattle are crowded together, fed this ultra cheap corn which because of subsidization and the small space required is cheaper than a traditional grazing operation, and get to walk around knee dip in shit and e.coli 0157-H7. So now you have cheaply-produced, shit and pathogen contaminated milk, so you pasteurize it. It still has cow shit in it though. There’s your cheap “affordable” milk. And thats with the FDA’s nose in things…there’s no telling how nasty asian countries milk is before pasteurization.
But the cheap milk is an illusion in this country- you pay the subsidies on the front end through taxes, not on the back end at the counter. The same amount of dairy can be produced on the same amount of land that it takes to run a commercial dairy and is both clean and nutritious right out of the cow. You simply have to stop settling for the lies the lobbyists are telling in order to further their interests. It all boils down to a few companies making more money than they would if we had sustainable agra. Thats really all thats behind it, despite the propaganda.
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Majority of Asian milk is sourced not from the USA/Canada but from New Zealand. Grain isn’t subsidised there and the majority of cattle is grass fed.
UHT milk - it doesn’t need to be chilled, even at summer room temperature, and it can keep for far longer - if properly packaged and sealed up to even 3-6 months. It is literally the only type of milk you can get in many of the more temperate climes. Even in European nations like France and Spain…it’s just to expensive and inefficient to cart milk over.
Is the FDA corrupt and controlled by agri companies? I can’t say for certain.
It’s unlikely though that all over the world the Food Safety Standards organizations are all just as corrupt. Asia (and Oceania) aren’t all dirt-poor 3rd world nations with shocking food safety (ie, China) you know - many Asian nations are approaching or already at first world levels…
Ok…leaving aside economic argument. Considering in UHT, milk is heated to an even higher level than in pasteurization (275 Farenheit vs 165 F for pasteurization) do you consider it to be even more harmful to health? Is UHT even worse considering it can cause changes to the taste or look of dairy - due to caremelization of milk sugars?