Avoiding GMO foods

[lesa]

If you google, organic and GMO, you will find the definition of organic includes no GMO. There are issues with the GMO fields crossing with non, etc. But, the very definition of organic includes no GMO. In my area I pass huge fields of GMO corn- pity the farmer that tries to grow non GMO, it will be a fruitless endeavor!

 

[seedcorn]

Just know that there are health risks from drinking unpasteurized milk. To argue "no there is not" is to argue w/history.

 

[wifezilla]

Yes, there are risks. People know that. There are also big benefits.

The latest outbreak of listeria that hit the news yesterday did not come from milk. It's from CELERY of all things.

Wifezilla do you sell that in a bumper sticker??? "Just Say No to GMO!!!"

I don't have one set up now but I sure can Sheet of 3 in full color for $3.25 on poly stock. Good for about 4 years or so in our high UV climate. May last longer at low altitude.

 

[hoodat]

The biggest danger from unpasteurized milk used to be TB but dairy cows now have to be frequently tested for TB so you seldom if ever hear of that any more. All of the recent milk recalls have been on Pasteurized milk so pasteurizing is no absolute guarantee of anything.

 

[Ariel301]

Just know that there are health risks from drinking unpasteurized milk. To argue "no there is not" is to argue w/history.

What risks do you mean?

I did an experiment once with my raw goat milk. It sat on the counter for nearly 3 days at 75 degrees and was still sweet and drinkable. It took a little over 3 days before it got slightly sour, but still acceptable, tasted like buttermilk. I made cheese out of it, which we are eating still. And not getting sick. (It was never heated above 90 degrees to make cheese, pasteurization requires temperatures over 120 degrees)

Pasteurized milk can't do that. It goes bad even in the fridge. Milk comes out of the animal with a natural flora in it that helps to preserve it from spoiling or growing dangerous bacteria.

Could you get sick from drinking raw milk? Probably. Could you get sick from drinking pasteurized? Yes. There are MORE risks drinking pasteurized milk than raw. Pasteurized milk consumption has been linked to osteoporosis, diabetes, digestive upsets, and vitamin D toxicity. Pasteurization destroys much of the nutrition of the milk, especially the calcium, and also the natural enzymes in the milk that preserve the milk and make it easier to digest.

 

[seedcorn]

http://www.ext.colostate.edu/safefood/newsltr/v10n2s04.html

http://www.healthyandfitmagazine.com/2010/04/got-pasteurized-milk/

 

[sparkles2307]

The biggest danger from unpasteurized milk used to be TB but dairy cows now have to be frequently tested for TB so you seldom if ever hear of that any more. All of the recent milk recalls have been on Pasteurized milk so pasteurizing is no absolute guarantee of anything.

THe northern MN herds suffer from Bovine TB. We dont live in the TB zone, but about an hour north of us they have to sell the cows as "kill only" a lot. I never even thought about TB when I was milking. We have angus... I got a lot of crazy looks and "Holy cow are you brave!" when I told people I was milking an angus cow. She's nice, small udder, about a quart and a half per day, perfect for our family. Problem was that I couldnt get enough for cheese or butter before it went bad. We were convinced as children that store bought milk would kill us. Only drank raw milk, the only purification used was cheesecloth right before we took it home. We're all fine. I figure, if I ate it and it never hurt me, then my kids can eat it too.

 

[freemotion]

The TB issue was also from infected dairy workers coughing into the milk. Completely closed systems have eliminated that risk.

How many nursing mothers do you know that pasteurize their breast milk before feeding it to their infants?

I finally got goats because I visited the only farms within an hour's drive that offered raw milk and was NOT impressed.

Did you know that you cannot make cheese from store bought milk because it is so altered by modern processing methods that you cannot make cheese from it, and the body does not recognize the calcium molecule either and cannot utilize it for nerve impulse conduction.

Hoodat and hypno, did you know that you can easily and cheaply make wonderful soda with only 3 or 4 ingredients? Water, juice, and champagne yeast will make a wonderful soda in three days, one day in a warm room and two days in the fridge. The possibilities are endless. I just had pizza for supper with a big glass of pear/youngberry soda. Delish! No chemicals, no artificial anything, no sugar other than what was in the juice naturally, and no HFCS or anything corn. I have a batch of chai tea going that is very promising, too, and even cheaper than the juice flavored sodas.

 

[hoodat]

The TB issue was also from infected dairy workers coughing into the milk. Completely closed systems have eliminated that risk.

How many nursing mothers do you know that pasteurize their breast milk before feeding it to their infants?

I finally got goats because I visited the only farms within an hour's drive that offered raw milk and was NOT impressed.

Did you know that you cannot make cheese from store bought milk because it is so altered by modern processing methods that you cannot make cheese from it, and the body does not recognize the calcium molecule either and cannot utilize it for nerve impulse conduction.

Hoodat and hypno, did you know that you can easily and cheaply make wonderful soda with only 3 or 4 ingredients? Water, juice, and champagne yeast will make a wonderful soda in three days, one day in a warm room and two days in the fridge. The possibilities are endless. I just had pizza for supper with a big glass of pear/youngberry soda. Delish! No chemicals, no artificial anything, no sugar other than what was in the juice naturally, and no HFCS or anything corn. I have a batch of chai tea going that is very promising, too, and even cheaper than the juice flavored sodas.

that sounds great. I used to make a sort of combination soda/wine out of peaches. It only had a small amount of alcohol but the fermenting process made it fizzy if it was bottled while the yeast was still active.