Re: Pasteurized vs Raw, Grassfed vs Conventional

[Guest guest]

I've been a milk drinker all my life. I can't get raw cow's milk

without considerable time/expense. However, when we switched from 2%

milk to whole milk almost 2 years ago, I saw nothing but improvement

in my health and my family's health.

I guess as long as we're not lactose-intolerant and don't get

otherwise into serious health problems, we'll be OK with it. But if

I ever get some time/money freed up, I want to start using raw milk.

I figure that as we get older, raw dairy will only help to support

our health more.

Regarding meat, I stopped buying meat that is packaged before it gets

to the store. It had a notice on the wrapper that said there might

be as much 10% added *something*. ;-P I buy from a store that still

has its own butcher and packages its own meat. I've made it known

that I prefer to buy roasts with the fat still attached. I try to

buy it unfrozen whenever possible.

But if I ever hear that these sources are selling only irradiated

meat, then I will push my husband to let us butcher our own beeves.

Long term, I'd like to end up being able to milk our own cow(s). We

have traditional Braunviehs, which originated in Switzerland hundreds

of years ago. They were bred for 3 purposes: beef, milk, and work.

They are still bred in Mexico for beef and milk. Their milk is

supposed to be high-fat, and they frequently win carcass contests

because of the quantity and quality of their meat. If we ever get

situated where we can live *with* them, I hope to use them for milk

and meat. (So close, yet so far!)

> Hi Guys,

>

> I'm new to the list, and reasonably new to NT, etc. I'm still

trying

> to hash all this stuff out in my own head, so to speak.

>

> I'm wondering about the implications of eating Pasteurized Dairy vs

> Raw Dairy, for one thing- I know that it's not AS good for you (and

> Sally would probably say that it's poison) but should you avoid

dairy

> if you cannot obtain raw dairy? I realize that it varies based on

> one's constitution, perhaps.

>

> Same with meat. Would it behoove me to avoid all conventionally

> raised meats, or are they appropriate substitutes some of the

time?

> My mother in law cooks for us once a week and inevitably uses meat

> bought at a grocery store.

>

> I do have a wonderfully reliable source for grassfed/free range

meats

> of all kinds and eggs, but the dairy in particular is what is

> throwing me. Currently, I'm making Synergy Smoothies (thanks to

> Jordan Rubin) out of Whole Milk, biodynamic, organic yogurt from

> Jersey cows, but it is pasteurized.

>

> Any thoughts on this topic?