Re: Happy cows produce great milk; farmer notices pattern in how they eat

[Guest guest]

-- In , " Nenah Sylver " <nenah@b...>

wrote:

> The following story reflects the Ayurvedic perspective that a

happy animal produces quality food. The farm is

http://www.happycows.creamery.com in South Carolina. The article

claims that the " low temperature vat pasteurization technique " from

this farm doesn't " disturb the milk's natural enzymes. " I question

whether any heat that's high enough to kill bacteria would not kill

the enzymes -- but it's still a good story.

>

>

>

That creamery seems to have a pretty good reputation around here. I

live in the same area. Their milk and butter are on the shelves in

local health stores like Earth Fare. I doubt their pasteurization

process is anything special, however. I use their milk when I'm in

a pinch or if need milk to cook with, but I can't stand the flavor

to drink it straight. Even though it is from grass fed cows and not

homogenized, it does not taste anywhere close to raw milk.

[Guest guest]

> That creamery seems to have a pretty good reputation around here. I

> live in the same area. Their milk and butter are on the shelves in

> local health stores like Earth Fare. I doubt their pasteurization

> process is anything special, however. I use their milk when I'm in

> to drink it straight. Even though it is from grass fed cows and not

> homogenized, it does not taste anywhere close to raw milk.

> a pinch or if need milk to cook with, but I can't stand the flavor

Ppeach,

I looked around the site and it says the cows are Holsteins, so that

could account for your distaste, if you're usually getting raw Jersey

milk or better. That may be why McAfee's products taste like a$$. Or

something else.

I called the dairy to ask for more details on their pasteurization

process and their theories about it, but the woman was busy with

orders and said she'll call me back later. Wonderful story, though,

how the guy followed his cows' instincts, and made money, too.

B.

[Guest guest]

PPeach wrote:

>

>That creamery seems to have a pretty good reputation around here. I

>live in the same area. Their milk and butter are on the shelves in

>local health stores like Earth Fare. I doubt their pasteurization

>process is anything special, however. I use their milk when I'm in

>a pinch or if need milk to cook with, but I can't stand the flavor

>to drink it straight. Even though it is from grass fed cows and not

>homogenized, it does not taste anywhere close to raw milk.

>

>

>

Hey! We're neighbors!

Yes, the son was nervous about selling raw milk and at the time they

started to sell from the farm, raw milk was still illegal in SC. They

pasteurize at 140F and I tried to tell them it kills the enzymes, but

they seem to be reading different research or something. Also, most of

their original customers were just neighbors looking for convenience in

the middle of farmland, not people looking for high quality raw milk.

And, most of their neighbors are older folks whose doctors have warned

them about all kinds of stuff that doctors warn people against. Their

milk is extremely high in CLAs, though. The butter is from Amish farms

in PA.

The great thing that they're doing (well, 2 things) is telling people

that whole milk is good for you, and growing really good organic

veggies. Mr. Trantham also travels some and teaches others his method -

he also has a great way to make use of drain water and he's got some

cool material from Clemson that the cows walk on to come in for

milking. My guess is that their milk tastes so strong because of some

particular grass the cows are eating. I use their milk to keep my poor

kefir grains alive, since we can't have dairy.

BTW, here's the correct link: http://www.happycowcreamery.com/

Steph

[Guest guest]

A gal I used to work with said that she grew up drinking raw milk.

She dreaded drinking it in the spring when it was yellow because the

flavor was so strong. LOL!

>

> >

> >That creamery seems to have a pretty good reputation around here.

I

> >live in the same area. Their milk and butter are on the shelves

in

> >local health stores like Earth Fare. I doubt their pasteurization

> >process is anything special, however. I use their milk when I'm

in

> >a pinch or if need milk to cook with, but I can't stand the flavor

> >to drink it straight. Even though it is from grass fed cows and

not

> >homogenized, it does not taste anywhere close to raw milk.

> >

> >

> >

> Hey! We're neighbors!

>

> Yes, the son was nervous about selling raw milk and at the time

they

> started to sell from the farm, raw milk was still illegal in SC.

They

> pasteurize at 140F and I tried to tell them it kills the enzymes,

but

> they seem to be reading different research or something. Also,

most of

> their original customers were just neighbors looking for

convenience in

> the middle of farmland, not people looking for high quality raw

milk.

> And, most of their neighbors are older folks whose doctors have

warned

> them about all kinds of stuff that doctors warn people against.

Their

> milk is extremely high in CLAs, though. The butter is from Amish

farms

> in PA.

>

> The great thing that they're doing (well, 2 things) is telling

people

> that whole milk is good for you, and growing really good organic

> veggies. Mr. Trantham also travels some and teaches others his

method -

> he also has a great way to make use of drain water and he's got

some

> cool material from Clemson that the cows walk on to come in for

> milking. My guess is that their milk tastes so strong because of

some

> particular grass the cows are eating. I use their milk to keep my

poor

> kefir grains alive, since we can't have dairy.

>

> BTW, here's the correct link: http://www.happycowcreamery.com/

>

> Steph

>

>

>

[Guest guest]

downwardog7 wrote:

>

>I called the dairy to ask for more details on their pasteurization

>process and their theories about it, but the woman was busy with

>orders and said she'll call me back later. Wonderful story, though,

>how the guy followed his cows' instincts, and made money, too.

> B.

>

>

>

They're extremely nice people! They don't know a whole lot about the

whole NN thing as they were conventional farmers for so long, but they

are very open to receiving info - IMO. Obviously, they've figured out

some things, since they're growing organic veggies and doing some other

really good things on their farm.

We do have 2 jersey farmers selling raw milk here as well. The one guy

gives his cows a lot of cow chow, but the other one's cows are on grass

- they make raw butter for people, too. We also have 2 goat milk

producers selling raw goat milk - one of them is Split Creek, whose

cheese is apparently well known in other parts of the country. Funny

story there - they said they started up down in figuring they'd

sell to the yuppies in and quickly discovered that there were

no yuppies around! LOL. So, they sell their cheese nationwide and

their milk locally.

Steph

[Guest guest]

Hi ,

I buy Organic Pastures products and love them. I do see that many

other people criticize the taste and I would love to try something

better. However, I can't find any other dairy around here (LA) that

is Raw, Organic and grass fed. Where do you get your dairy? I live

in Manhattan Beach (15 miles south of LA).

Thanks,

> --- In , " PPeach " <ppeach@y...>

wrote:

>

> > That creamery seems to have a pretty good reputation around

here. I

> > live in the same area. Their milk and butter are on the shelves

in

> > local health stores like Earth Fare. I doubt their

pasteurization

> > process is anything special, however. I use their milk when I'm

in

> > to drink it straight. Even though it is from grass fed cows and

not

> > homogenized, it does not taste anywhere close to raw milk.

> > a pinch or if need milk to cook with, but I can't stand the

flavor

>

> Ppeach,

> I looked around the site and it says the cows are Holsteins, so that

> could account for your distaste, if you're usually getting raw

Jersey

> milk or better. That may be why McAfee's products taste like a$$.

Or

> something else.

>

> I called the dairy to ask for more details on their pasteurization

> process and their theories about it, but the woman was busy with

> orders and said she'll call me back later. Wonderful story, though,

> how the guy followed his cows' instincts, and made money, too.

> B.

[Guest guest]

> They're extremely nice people! They don't know a whole lot about the

> whole NN thing as they were conventional farmers for so long, but they

> are very open to receiving info - IMO. Obviously, they've figured out

> some things, since they're growing organic veggies and doing some other

> really good things on their farm.

Steph,

I just spoke to Tom and he was great. Here is an interesting link

from their site if anyone is interested:

http://www.griffin.peachnet.edu/sare/twelve/trantham.html

I wasn't trying to give him information, but get info on why he uses

that particular method to pasteurize his milk. I am trying to unravel

why the yogis were advising to gently heat milk over five hours old

thousands of years ago. The texts claim it makes it more digestible

for some people and I wonder why.

Happy Cow heats the milk to 145 for 30 mins. then chills it to 38. He

says this is the old-fashioned way before UHT and that at 150 the

milk's enzymes are destroyed. I asked him for more sources about 150

being the cut-off for enzyme destruction and he told me to go to

eatwild.com, where I found...nothing. But I may have missed.

I gently inquired about some local people objecting to a certain

strong flavor in the milk and what might he attribute that to--the

pasture, perhaps? He denied there was any such flavor and said the

milk is as sweet as can be. That it, in fact, has been compared

favorably to...Organic Pastures milk out in CA--and was I familiar

with it?

I really loved reading about their farm and enjoyed our conversation.

If I'm ever out that way, I'll definitely visit.

B.

[Guest guest]

> I buy Organic Pastures products and love them. I do see that many

> other people criticize the taste and I would love to try something

> better. However, I can't find any other dairy around here (LA) that

> is Raw, Organic and grass fed. Where do you get your dairy? I live

> in Manhattan Beach (15 miles south of LA).

,

hahaha! I'm in Hermosa, well, okay, Redondo! The raw milk options out

here are bleak. The only available are OP and Claravale and OP is the

only one pastured. Claravale, however, consistently brixes slightly

higher and tastes a little better. I would not know that our milk is

marginal except that I've had fresh milk in other states. Oh, the

irony that it is legal and and readily available here. I special order

Claravale from WF but it's hit-or-miss re: supply lately, as they have

a small herd. I am always seeking an alternate source of milk but my

landlord won't let me have goats, dang. I don't mean to come off

snobbish on the milk and please understand I am grateful for the

access and the hard work it's taken to get here.

Do you go to the raw co-op in Venice? You should stop by on your

return from the SM market. They have...well, contact me offlist, I

don't want to bore the lurkers.

B.

[Guest guest]

downwardog7 wrote:

>

>I gently inquired about some local people objecting to a certain

>strong flavor in the milk and what might he attribute that to--the

>pasture, perhaps? He denied there was any such flavor and said the

>milk is as sweet as can be. That it, in fact, has been compared

>favorably to...Organic Pastures milk out in CA--and was I familiar

>with it?

>

>

>

LOL. Well, apparently no one has ever told them. It seems to be

unanimous around here that their milk has a strong flavor. I'm

surprised that no one has mentioned it to them. Maybe it's because most

of their customers are coming from drinking store milk and they don't

know how amazingly delicious raw jersey milk is. Their chocolate milk

(with added sugar, of course) is really good! I used to have to ration

it to the kids like it was candy.

>I really loved reading about their farm and enjoyed our conversation.

>If I'm ever out that way, I'll definitely visit.

> B.

>

>

>

That'd be fun! Their farm is really beautiful, their cows are beautiful

(that's the reason he chose Holsteins) and they are super friendly

people. :-)

Steph

[Guest guest]

On 8/3/05, downwardog7 <illneverbecool@...> wrote:

> I wasn't trying to give him information, but get info on why he uses

> that particular method to pasteurize his milk. I am trying to unravel

> why the yogis were advising to gently heat milk over five hours old

> thousands of years ago. The texts claim it makes it more digestible

> for some people and I wonder why.

This reminds me that Bernard Jensen used to teach that the nutritional

value of milk drops continually from the time it leaves the animal and

dramatically after about 4 hours and that it was best to drink it

within that time frame.

I think Ron Schmid has said something similar in terms of how much

better the milk is when taken directly from the animal.

I have seen photographs ostensibly picturing the loss of " life force "

of milk over time, kirillian photography?

The Masai milk directly into their fermenting gourds.

From my own personal experience, milk drunk within just a few hours of

leaving the animal seems to have a better impact on me. I used to love

to show up at my suppliers place just as they were finishing the

milking. I would drink a half gallon of warm milk right there on the

spot. YUMMY!

At any rate, it seems the yogis are on to something but heating it

does seem a curious solution.

> Happy Cow heats the milk to 145 for 30 mins. then chills it to 38. He

> says this is the old-fashioned way before UHT and that at 150 the

> milk's enzymes are destroyed. I asked him for more sources about 150

> being the cut-off for enzyme destruction and he told me to go to

> eatwild.com, where I found...nothing. But I may have missed.

Given that milk leaves the body at 105 -110 degrees (?) maybe heating

(re-heating) will confer some benefits to old milk (more than 5 hours)

like digestibility for some folks. But I wonder if heating milk yogi

style is necessarily the same as pasteurization. My guess would be no,

that maybe it is heated at much lower temperatures, closer to the

temp. of the animal.

[Guest guest]

--- , thanks for the link to Tom's dairy. Dennis

In , " downwardog7 "

<illneverbecool@g...> wrote:

>

>

> > They're extremely nice people! They don't know a whole lot

about the

> > whole NN thing as they were conventional farmers for so long,

but they

> > are very open to receiving info - IMO. Obviously, they've

figured out

> > some things, since they're growing organic veggies and doing

some other

> > really good things on their farm.

>

> Steph,

> I just spoke to Tom and he was great. Here is an interesting link

> from their site if anyone is interested:

>

> http://www.griffin.peachnet.edu/sare/twelve/trantham.html

>

> I wasn't trying to give him information, but get info on why he

uses

> that particular method to pasteurize his milk. I am trying to

unravel

> why the yogis were advising to gently heat milk over five hours old

> thousands of years ago. The texts claim it makes it more digestible

> for some people and I wonder why.

>

> Happy Cow heats the milk to 145 for 30 mins. then chills it to

38. He

> says this is the old-fashioned way before UHT and that at 150 the

> milk's enzymes are destroyed. I asked him for more sources about

150

> being the cut-off for enzyme destruction and he told me to go to

> eatwild.com, where I found...nothing. But I may have missed.

>

> I gently inquired about some local people objecting to a certain

> strong flavor in the milk and what might he attribute that to--the

> pasture, perhaps? He denied there was any such flavor and said the

> milk is as sweet as can be. That it, in fact, has been compared

> favorably to...Organic Pastures milk out in CA--and was I familiar

> with it?

>

> I really loved reading about their farm and enjoyed our

conversation.

> If I'm ever out that way, I'll definitely visit.

> B.

[Guest guest]

Thanks to you too, Neenah, actually. I needed his planting and

grazing schedule and look forward to some " farm talk " with him

someday . Dennis

--- In , " Nenah Sylver " <nenah@b...>

wrote:

> The following story reflects the Ayurvedic perspective that a

happy animal produces quality food. The farm is

http://www.happycows.creamery.com in South Carolina. The article

claims that the " low temperature vat pasteurization technique " from

this farm doesn't " disturb the milk's natural enzymes. " I question

whether any heat that's high enough to kill bacteria would not kill

the enzymes -- but it's still a good story.

>

>

>

>

>

> ==========================

>

> Happy Cow Creamery sees rapid growth; looks to expand

>

> By Leigh Savage, Community Editor, The Greenville Journal

>

>

>

> There is a place on Greenville County's south side where the

fields are green and lush, the milk is fresh, and the cows are

always happy.

>

>

>

> The place is Happy Cow Creamery, which sells fresh milk, cheese

and other products from a little shop set up on Tom Trantham's 1O0-

acre farm just below Ware Place.

>

>

>

> Folks from all over the Upstate -- and far beyond -- travel down

U.S. 25 S. to chat with Trantham and his staff, learn about his

unique farming style, and taste his pure, chemical-free products. He

says word-of-mouth has led to a solid year of growth.

>

>

>

> " You can't even get into the store on Saturday, " he says. " You

have to wait on people to come out. "

>

>

>

> From October 2002 to October 2003, sales at the creamery increased

307 percent, Trantham says. To answer the growing demand of

customers, Trantham and his son, have placed their products

in " Garner's Natural Market " and " Cafe and Earth Fare " both in

Greenville.

>

>

>

> While the shop has only been around for a year, Trantham has been

a farmer for much longer -- since 1968.

>

>

>

> He started out as a grocer, and found success in that field, but

says he " dreaded for the clock to go off in the morning. "

>

>

>

> He then found his niche in farming, buying his first farm in North

Carolina in 1968 and purchasing the Greenville County farm in 1978.

But the cows weren't as happy back then.

>

>

>

> " That was traditional farming, " he says. " I was one of the top

users of chemicals. I thought that's what farming was, using

chemicals. "

>

>

>

> He would spray to kill weeds, plant his crops and use fertilizers

to help them grow. Then he would mow them down, put the grain in the

silo, and allow the cows to feed. The cows were confined on cement,

and weren't allowed to graze.

>

>

>

>

>

> Cow d'etat

>

>

>

> But then one fateful day in April, the cows decided to take

matters into their own hands. It just so happened that Trantham was

on the verge of bankruptcy, and the bank was about to foreclose on

his farm, when the cows decided to jump the fence that enclosed

them.

>

>

>

> Trantham had been waiting on a loan to purchase chemicals for the

field adjacent to the cow pen, but he hadn't gotten the money yet,

so the weeds grew unabated. To the cows, it wasn't useless weeds; it

was the perfect meal.

>

>

>

> " When my cows broke out and went over into that field, I was

disgusted, " Trantham says. " I could have killed them, because I was

about to be foreclosed on. "

>

>

>

> But after getting them back in their designated area and milking

them, he realized that their milk production had risen sharply. By

the third milking, production was up two pounds per day per cow.

>

>

>

> " I was already the top producer in the state, so I thought, where

are these two pounds coming from? "

>

>

>

> He let the cows out again to watch them graze, and saw that they

followed a pattern that he didn't expect.

>

>

>

> " Here's this big 1,400-pound cow, and she's standing there in the

lush April growth, and she just takes the top half of the plants,

and then moves on, " he says. " I said, 'Whoa, cow! "

>

>

>

> Farmers typically mow grain close to the ground and use all of the

plant for the animals' feed. But when his cows ate just the top half

of plants such as alfalfa, oats and rye, milk production continued

to go up, soon rising by five pounds per cow per day. After testing

the plants for nutritional value, he found that the vast majority of

nutrients for the cows were in the top half.

>

>

>

> " No one had ever discovered it, " he says.

>

>

>

> That was in 1988. He now has 29 individual paddocks of about 2.5

to 3.5 acres, and each feeds his approximately 82 cows for a day.

The cows are free to graze just the top, nutritious half of the

plants in the paddock, and then they move on to the next paddock the

following day. By the time they complete the 29-day cycle, the first

paddock has regrown.

>

>

>

> He also stopped using any chemicals or fertilizers in 1988, using

only organ ic matter to add nutrients to the soil.

>

>

>

> The grazing program, called Twelve Aprils, has earned

international acclaim, and Trantham has taught his method to farmers

from Australia, Ireland, England and Canada, among others. The U.S.

Department of Agriculture did a video on the system and is sending

it to universities around the country as an alternative method for

dairy farming.

>

>

>

> Trantham was also the first recipient of USDA's Madden Award, a

national honor that recognizes those who practice environmentally

sound farming.

>

>

>

> He ended up being able to pay off his debts, turn a profit, and

then last year invest in the creamery, which he and his son built

with the assistance of one contractor.

>

>

>

>

>

> Got milk?

>

>

>

> Business has been booming at the store thanks to the taste and the

health benefits of his milk, Trantham says. People travel from

Greer, Gaffney, ville, Georgia, and North Carolina to buy

it, he says.

>

>

>

> People who haven't been able to drink milk for decades are able to

drink his, he says, because of a low temperature vat pasteurization

technique that doesn't disturb the milk's natural enzymes. He

doesn't homogenize the milk or add artificial vitamins or additives

like some producers do.

>

>

>

> Another point of pride is that his milk travels only 48 feet --

and only makes one trip -- during the processing from pump to

bottle. " No one else can say that, " he says, adding that many larger

milk companies pump the product through miles of pipes up to 20

times.

>

>

>

> " That breaks down the molecules, " he says. " That's what I call

bruised milk "

>

>

>

> Despite the modern attitude that fat is the ultimate enemy,

Trantham says it is the full-fat cream in milk that contains most of

the nutrients the body needs.

>

>

>

> " It has the vitamins, and the beta carotene, everything, " he says.

>

>

>

> In addition to his milk and chocolate milk, the store stocks food

from other area farms and businesses that meet his standards.

Popular items include bread made by a Gaffney woman, chicken from

Darlington, hormone free ground beef from Pelzer, ice cream made in

Gaston, and plenty of naturally grown fruits and vegetables grown in

Trantham's own gardens.

>

>

>

> Trantham says he is pleased with the success of his farm and his

growing business, and he is also pleased that his son came to work

with him after stints in management with Applebee's and Gateway.

>

>

>

> " Our whole dream was the family farm, to pass on from generation

to generation, " he says.

>

>

>

> But most of all, he is happy that he is able to keep his cows

happy and, as a result, keep his customers happy.

>

>

>

> " That's what we feel so good about, " he says. " People smile and

are happy, and say, 'You just don't know how much we appreciate what

you are doing.' "

>

>

>

>

>

[Guest guest]

> This reminds me that Bernard Jensen used to teach that the nutritional

> value of milk drops continually from the time it leaves the animal and

> dramatically after about 4 hours and that it was best to drink it

> within that time frame.

Bernard Jensen, but of course! An excellent clue on where to look

next for more info. Also, someone (you?) posted a review of NT where

the guy claimed WAP had no quarrel with past. milk. Is that so? Does

anyone know more of this?

> I think Ron Schmid has said something similar in terms of how much

> better the milk is when taken directly from the animal.

Ron indeed says that's why he got his own cow: to have a source of

such high-quality milk. I also thought of the Masai when reading

about this.

...From my own personal experience, milk drunk within just a few hours of

> leaving the animal seems to have a better impact on me. I used to love

> to show up at my suppliers place just as they were finishing the

> milking. I would drink a half gallon of warm milk right there on the

> spot. YUMMY!

>

> At any rate, it seems the yogis are on to something but heating it

> does seem a curious solution.

Here's the thing: according to the ancient ones, milk from the cow

is the superior food, like, there is nothing finer or more complete.

( " Milk is the semen of the god of fire " ) It shares many qualities with

" ojas " which is the vital essence of the body, the basis for immunity

and reproductive potential. Then, it degrades from that highest level

(sattvic) to the next level (rajasic) which is not a " bad " level at

all, but, to me, a major reduction in quality in such a short amount

of time. So, the yogis advised to *gently* heat the milk, not for

bacterial reasons--pathogenic or otherwise--but for increased

*digestibility*; the yogis were all about optimal digestion. The

digestiblity concerns re: " old " milk seem to mainly revolve around its

mucus-forming qualities. This mucus potential also increases its

heavy, slow-digesting/weight-promoting quality. Modern books of

Ayurveda--at least those I read--suggest buying highest-quality raw

milk (if one is not blessed with their own cow) then heating it at

home and then cooling. They do not recommend commercially pasteurized

milk.

> Given that milk leaves the body at 105 -110 degrees (?) maybe heating

> (re-heating) will confer some benefits to old milk (more than 5 hours)

> like digestibility for some folks. But I wonder if heating milk yogi

> style is necessarily the same as pasteurization. My guess would be no,

> that maybe it is heated at much lower temperatures, closer to the

> temp. of the animal.

I am very intrigued by this subject. My guess is that the low heat

somehow alters the proteins in a way that is beneficial to human

digestion without destroying the neccesary enzymes. I would love to

find out the exact temp. the yogis had in mind. Any Sanskrit scholars

on the list?

B.

[Guest guest]

I wonder why HTST pasteurization wasn't mentioned. HTST is the

method used to commercially pasteurize the last 50 to 60 years. HTST

is a pretty neat pasteurization process where milk is heated to 161F

for 15 seconds, I believe. And then almost instantly cooled . Some

companies used higher temps. ............Fresh raw milk certainly

won't have the bacterial " degradation " that 2,3,4, or even 7 day old

raw milk would have. Dennis

>

> > Happy Cow heats the milk to 145 for 30 mins. then chills it to

38. He

> > says this is the old-fashioned way before UHT and that at 150 the

> > milk's enzymes are destroyed. I asked him for more sources

about 150

> > being the cut-off for enzyme destruction and he told me to go to

> > eatwild.com, where I found...nothing. But I may have missed.

>

> Given that milk leaves the body at 105 -110 degrees (?) maybe

heating

> (re-heating) will confer some benefits to old milk (more than 5

hours)

> like digestibility for some folks. But I wonder if heating milk

yogi

> style is necessarily the same as pasteurization. My guess would be

no,

> that maybe it is heated at much lower temperatures, closer to the

> temp. of the animal.

>

>

[Guest guest]

On 8/3/05, downwardog7 <illneverbecool@...> wrote:

>

>

> > This reminds me that Bernard Jensen used to teach that the nutritional

> > value of milk drops continually from the time it leaves the animal and

> > dramatically after about 4 hours and that it was best to drink it

> > within that time frame.

>

> Bernard Jensen, but of course! An excellent clue on where to look

> next for more info. Also, someone (you?) posted a review of NT where

> the guy claimed WAP had no quarrel with past. milk. Is that so? Does

> anyone know more of this?

Yes it was me. You can find his review on Amazon. Perhaps email him

for his source of info.

Old Bernard was one of my heroes. Made it until he was 94, even after

having cancer. For awhile I believe he lived largely on goat milk, the

only food he could tolerate during his cancer.

> ...From my own personal experience, milk drunk within just a few hours of

> > leaving the animal seems to have a better impact on me. I used to love

> > to show up at my suppliers place just as they were finishing the

> > milking. I would drink a half gallon of warm milk right there on the

> > spot. YUMMY!

> >

> > At any rate, it seems the yogis are on to something but heating it

> > does seem a curious solution.

>

> Here's the thing: according to the ancient ones, milk from the cow

> is the superior food, like, there is nothing finer or more complete.

" ...a land the floweth with milk and honey. " - Deuteronomy 11:9

> ( " Milk is the semen of the god of fire " ) It shares many qualities with

> " ojas " which is the vital essence of the body, the basis for immunity

> and reproductive potential.

" Dr. Osler called it white blood. Hippocrates referred to it

as a cure for tuberculosis. Dr. J.R. Crewe routinely healed people of

various disorders using raw milk in the early part of the last

century. Dr. s has in our time done the same

thing. "

http://snipurl.com/gpem

> Then, it degrades from that highest level

> (sattvic) to the next level (rajasic) which is not a " bad " level at

> all, but, to me, a major reduction in quality in such a short amount

> of time. So, the yogis advised to *gently* heat the milk, not for

> bacterial reasons--pathogenic or otherwise--but for increased

> *digestibility*; the yogis were all about optimal digestion.

They must have been reading Dr. Reams, LOL!

www.brixman.com

> The

> digestiblity concerns re: " old " milk seem to mainly revolve around its

> mucus-forming qualities. This mucus potential also increases its

> heavy, slow-digesting/weight-promoting quality. Modern books of

> Ayurveda--at least those I read--suggest buying highest-quality raw

> milk (if one is not blessed with their own cow) then heating it at

> home and then cooling. They do not recommend commercially pasteurized

> milk.

Yeah the whole concept of gently heating " old " milk is fascinating.

> > Given that milk leaves the body at 105 -110 degrees (?) maybe heating

> > (re-heating) will confer some benefits to old milk (more than 5 hours)

> > like digestibility for some folks. But I wonder if heating milk yogi

> > style is necessarily the same as pasteurization. My guess would be no,

> > that maybe it is heated at much lower temperatures, closer to the

> > temp. of the animal.

>

> I am very intrigued by this subject. My guess is that the low heat

> somehow alters the proteins in a way that is beneficial to human

> digestion without destroying the neccesary enzymes. I would love to

> find out the exact temp. the yogis had in mind. Any Sanskrit scholars

> on the list?

> B.

I think that is a very sound guess. Maybe it returns the milk to its

former state in a more or less permament fashion. I would like to know

just what temp. we are talking about.

[Guest guest]

-

>Ron indeed says that's why he got his own cow: to have a source of

>such high-quality milk. I also thought of the Masai when reading

>about this.

Too bad he lives in CT. (Though I suppose if he's willing to spend the

money, he could have improved his soil sufficiently anyway.)

-

[Guest guest]

>

> Ppeach,

> I looked around the site and it says the cows are Holsteins, so that

> could account for your distaste, if you're usually getting raw Jersey

> milk or better. That may be why McAfee's products taste like a$$. Or

> something else.

> B.

Good call. The raw milk I drink is from Jersey cows.

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

> -

>

> >Ron indeed says that's why he got his own cow: to have a source of

> >such high-quality milk. I also thought of the Masai when reading

> >about this.

>

> Too bad he lives in CT. (Though I suppose if he's willing to spend

the

> money, he could have improved his soil sufficiently anyway.)

>

>

>

>

> -

CT has poor soil?

Schmid has poor soil?

Well-managed cows will contribute to improving soil. :-)

[Guest guest]

-

>CT has poor soil?

Yes. The whole northeast has crappy soil for a wide variety of reasons

(climate and hundreds of years of cultivation being among the main reasons)

though with enough investment of time and money in the correct ways that

can be reversed.

-