“Equating production of unpasteurized milk to practices at an abortion mill? Wow. Just. WOW. I question why I should even respond. You don’t need any validation from the likes of me. Or do you?”
Yea I seen it and yea your right, it’s not worth responding to. I sit back and laugh when I see comments such as that. I’ve watched over time how we as people have truley starved ourselves of the wondeful narural riches this earth and GOD provides.
Yea I seen it and yea your right, it’s not worth responding to. I sit back and laugh when I see comments such as that. I’ve watched over time how we as people have truley starved ourselves of the wondeful narural riches this earth and GOD provides.
In both cases, the product is aggressively sold on the basis of lies, and the lies are constructed so as to appeal to a certain type of person. Those selling the product have convinced their targeted customers that their product is wonderful and has all kinds of magical benefits; the reality is that they are sociopaths--they are incapable of caring about anyone but themselves--and they are after profit. True, not as many people die from raw milk as die from abortion, but there, the differences end.
If people are going to start about food safety, they ought to start with the pesticides they put on our food. They ought to take a hard look at farming practices in places like South America and China. They ought to take a look at a box of any processed food in the grocery story and note how soy is in EVERYTHING, and acknowledge that soy is a phytoestrogen and has no business being feed to humans.
FACT: Raw milk contains Lactic Acid producing bacteria, and it doesn't "go bad", it develops culture. The acidification of the milk prevents "bad bacteria" from establishing a culture of it's own. The cream, turns into, literally, sour cream. The skim milk, turns into something much like buttermilk. The product is basically naturally-made kefir, which people are now recognizing many health benefits from. I have had work assignments send me away for 2-1/2 months and coming home, the unopened glass bottles of acidified milk, refrigerated at 41 degrees F were perfect.
It is "an acquired taste" certainly (I could describe the taste perfectly, but not in polite company... let's just say that lactobacteria cultures are natural), but the product is still good, when "store milk" would have been gag and puke city one week after it was bought.