Stop drinking milk not intended for you, problem solved. Go Vegan !
Fr. It tastes the same, barely taxing for the environment compared to cow milk (depending on the type of milk), plus you don’t torture animals. Sounds like a win-win-win situation to me
Edit: Gimme your downvotes guys. I thrive on them 💅🏻
It absolutely does not taste the same. Which works for me because I don’t like the taste of cow milk.
milking cows isn’t torture, but I’m pretty sure humans have a bigger carbon footprint than cattle
Forceful impregnation, constant pregnancy, kicked and beaten calves and their mothers, separation of calves from the mother and their killing. Shall I go on?
The main thing for me is most people are lactose intolerant to some degree. It can be worth trying alternative milks just to see if you feel better with it.
They are weak, and can only be purified through the gas of adversity
Edit: flatulence
It occurred to me that the other phrasing could be problematic
What about milk intended for me? I mean, my mom may have trouble producing at her age, but…
Good news! As long as its given consentually then human milk is vegan!
Gross edit: some body builders buy it to bulk up!
So, I don’t really understand the science, but my son is only able to drink raw milk. When he drinks normal milk, he has terrible stomach aches and mad diarrhea. When he drinks raw milk, it’s all rainbows and butterflies. For reference, he’s 3 and has been drinking the raw milk for around a year and a half. Also, the rest of the family had no issues drinking pasteurized milk. Maybe somebody smarter than me could explain why this is?
Should totally stop feeding him raw milk, get those lactose-free milk instead.
This might be helpful, or it might be unrelated.
Recently, I made mozzarella from scratch. In order to do that, I needed some milk that wasn’t homogenised. Homogenisation is the process of breaking up the fat globules within milk into smaller droplets so they’re more evenly dispersed throughout the liquid, meaning there won’t be a fatty layer that separates out when you leave the milk to stand.
Most milk that you buy at the supermarket would be both homogenised and pasteurised. I learned that pasteurised milk could work for cheese, depending on the specific temperature the milk was heated to during pasteurisation (because the required minimum temperature for pasteurization is below the temperature that causes issues for mozzarella, but some brands pasteurise at a higher temperature. Unfortunately most brands don’t say what temperature they pasteurise at, but I got lucky with the first one I tried). That part’s not especially relevant to you and is mostly cheese related
The thing I wanted to suggest, out of scientific curiosity more than helpfulness, is that I wonder how your son would do with pasteurised, non-homogenised milk — perhaps it’s the homogenisation that’s causing the problem, rather than the pasteurisation. If you do try this, I’d be interested to hear back how things go; I haven’t heard of anyone having issues like this before
You should give oat milk a try (or soy/almond, but oat tastes the best imo)
For some reason all the soy and oat milks I’ve tried taste terribly sour and bitter to me. At times I think “am I going crazy”, when people around me describe them tasting sweet.
Though also some vegetables, like coriander and parsley taste soapy and bitter to me, so maybe its some quirky genetics thing.
FWIW, there’s a lot we don’t know - but are learning - about bacteria and the gut. For example, if I’m not mistaken, a baby gets a lot of important gut bacteria from it’s mum through breastfeeding.
So when I hear all this argument about raw vs pasteurised milk, I expect there really is something of health benefit to raw milk, just there’s a big downside of harmful pathogens that can be cured with pasteurization. That doesn’t mean all raw milk is unsafe. Like with raw eggs in the UK, or not iodizing your vegetables, it can be safer with care over production.
Anyway, that is to say, I figure there could be some interaction with the bacteria in the raw milk helping your son to digest it.
But having seen the other comment suggesting homogenisation, that sounds more likely to me. (Just a guess though.)
There seems to be some disagreements among the healthcare community as well. With my son, we tried normal milk, goat’s milk, and raw. The raw was the only one that didn’t cause the gut issues. We mentioned this to his pediatrician, and he told us there was no difference. When we mentioned the variance to a different physician, he said there absolutely would be reason for him to react with the pasteurized but not the raw. I think he mentioned something about the breakdown of protiens when milk is pasteurized, but I can’t remember for sure.
I wish they would irradiate it instead of boiling. Irradiation is completely safe and preserves the nutritional benefits. But the raw milk people are generally opposed to that, and irradiation has a PR problem. Sadness.
UHT does, 140C for 2-5 seconds. Shelf-stable without refrigeration for up to nine months unless you open it.
Frankly speaking the difference between milk from cows with good diet vs. from cows fed protein slop is greater than between the modes of processing.
Still have PTSD from my mother feeding me raw milk – unlike in the US it’s legal here, also heavily regulated so it wasn’t a health risk microbiology-wise but boy am I sensitive to even slight off-tastes in milk because yes you’re going to interrupt the cooling chain and no that fridge doesn’t have 8C. Unless you’re a cheesemaker or such and it’s necessary for the process, stay away from raw.
And, no, it doesn’t have health benefits. Maybe if your kid doesn’t play outside in the mud and the milk is the only source of germs they’re exposed to, then it may help them to not develop autoimmune disorders. Be sane, choose mud over milk.
Only time I’ve had raw milk was when I was a kid and visited farming friends, since they had a pitcher in the fridge from that days milking. They used it in cooking usually, but it wasn’t that bad to drink.
The laws regarding cow and milk health is way different in Sweden that most other countries though, very strict routines around testing. We can eat raw eggs from the store.
Eggs and birds:
Does it taste different? Of raw milk tastes different than pasteurized milk than radiated milk might taste different too.
Tbf, raw milk is delicious.
I grew up on a dairy farm and we drank raw milk every day. I can remember my sisters bringing the milk pitcher to the barn and dipping into the bulk tank of raw milk every morning or so. No one got sick and no one died. We even made butter at home from it after separating the cream. But pasteurization is a good thing for all you urbane urbanites out there. It increases the shelf life and safety for consumption. Plus it reduces number of small dairies near population centers that used to exist. Dairies can be 100+ miles away now. After all, you wouldn’t want to be exposed to the smell of cow shit right?
Raw milk does taste very different from store bought pasteurized milk, (whole milk ain’t whole). And like shelf stable milk, I doubt anyone of you would like drinking it.
PASTEURIZATION IS A GOOD THING
LOL… the downvoting. I think as usual people read the first sentence and that’s it. So you saying “pasteurization is a good thing” got lost.
PASTEURIZATION IS A GOOD THING
But totally agree - raw milk, in the right situation and handled appropriately, which means COWS YOU KNOW is just so much better. To the point where after our one neighbor we’d get it from moved away I just stopped drinking milk at all.
PASTEURIZATION IS A GOOD THING
Those are also cows you personally owned and cared for. You knew their health, you knew their living conditions, and the milk wasn’t produced soley (or maybe at all) for big corporate profits where production is the goal, and the animals well-being isn’t.
I’m sure other people would be more supportive if the sources could be trusted, but that’s difficult when you’ve seen how livestock is treated.
You do understand that ALL dairy farms that sell milk are regularly tested for safety of the milk they sell. This is federally mandated. You miss the thresholds for bacteria counts, you will be dumping all your milk produced until it tests clean again. So those cows can’t be held in very dirty and vile conditions because your milk won’t pass those mandated tests. Slackers go broke and are out of business in short order.
Don’t get me wrong, I’m all for selling pasteurized milk in stores. The milk you buy in the store can be a week old before you see it on the shelf. But the unreasoning fear of raw milk is just plain ridiculous.
After surviving one pandemic, it’s totally fair that some of us are a bit wary of raw milk now because multiple places have found bird flu in it. Judging us in the way you are isn’t okay.
They’re held in dirty and vile conditions, but they’re also pumped full of antibiotics.
Those inspections are carried out by federal inspectors. The incoming administration wants to severely cut funding for pretty much “the government” (except the military). That means fewer inspectorsand less thorough inspections. That’s how things like the Boar’s Head thing, and listeria outbreaks in spinach happen. They’re happening more and more because of industrial farming processes coupled with more relaxed federal inspections.
