Re: Which is better or is it splitting hairs?

[Guest guest]

Why choose one of these obviously inferior options when you can have the real

thing. The only way to rebuild our food system is to support the real thing.

Roadblocks by the MN doa must be seen as indicators that there is something

valuable to keep us away from. Their threats no longer hamper my decisions to

promote food that truly supports human health, but rather stimulate the need to

press on! Let's make some raw milk waves in 2012! Be well, Alvin

>

> I have been checking out the websites of the two " brands " of milk

>

[Guest guest]

Splitting hairs I would say in my very humble opinion. But one might be more

beneficial for one person and the other be more beneficial for another. Which

one are YOU more attracted to? That's the one you might choose.

love and gratitude,

Barb Bredesen

Sent from my Verizon Wireless BlackBerry

Which is better or is it splitting hairs?

I have been checking out the websites of the two " brands " of milk I can find

which are not homogenized and not ultra-pasteurized. There is a difference in

their feed and the pasteurization but being rather new to all of this I don't

know if it really matters.

Brand A says on their FAQ page " …they are out on pasture for the majority of the

time and get a bit of grain [organic] as they come in to be milked in the

parlor " AND " We vat pasteurize it. That means it is heated to 145 degrees for 30

minutes. "

Brand B says on their FAQ page " Grass and legumes in the pastures during the

summer and stored grass and legumes in the winter!…Our cows do not consume any

grains.…by not adding any grains to their diet we are maximizing the amount of

CLA and Omega 3 that you consume thru their milk and meat! Even the smallest

amount of grain can alter the amount of CLA and Omega 3 in the milk

drastically. " AND " We use an HTST pasteurizer. That means that the milk is

brought to a high temp (170F) for a short time then chilled. "

So which is better, 100% grassfed (assuming legumes count) and pasteurized at

170F for a short time then chilled or fed a bit of organic grain and pasteurized

at 145 for 30 minutes or is it splitting hairs?

[Guest guest]

Yes splitting hairs, it should be 100% grass fed and vat pasteurized. Are you

talking about kalona?

Kalona last time I talked to them, we all grass fed and vat pasteurized. But the

second company is right to say that a small amount of grains is all it takes to

skew the nutritional profile in the wrong direction.

At above 100F you start to destroy enzymes.

Then continuing up in temperature you begin to alter the structure of the

vitamins and minerals. Nutrients will be oxidized, or 'spent', fats will be

cauterized so they can no longer form bonds in the body the way they are

supposed to. Bacteria, the very beings that make the milk so beneficial in the

first place are then killed off.

You end up with a drink nearly devoid of life and with badly warped nutrients

that will neither perform their tasks in the body properly or efficiently.

When you compare the dead pasteurized product to the living, nearly perfect(for

humans) food that is raw 100% grass fed milk, it pays dividends to go with the

real thing. Even if that raw milk was $10/gal it would still be a bargain

compared to the store bought counterpart at half the price.

Food for thought!