Milk and cookies make a great snack, right? Well, maybe not so much.
Besides the fact the cookies almost certainly have high fructose corn syrup in them, everyday milk is a killer. Literally.
I mean, you don’t keel over right away, but take it from me, you’re asking for trouble.
Here’s the deal: Factory farms give hormones to their cows to force greater milk production. This changes the composition of the milk, reducing its nutritional value.
The hormones also give the cows mastitis. Not a problem! Just shoot ’em up with antibiotics. That’s the ticket.
Well, actually, some mastitis-related pus gets left behind, but the heat of pasteurization kills those germs, right? Sorry, but it’s starting to look like the answer to that question is ‘no.’ Pasteurization kills a lot of milk’s nutritional value, but not all the pus toxins.
But our government in action jumps in to protect us–by limiting how much pus can be in our milk. It’s still there. It still brings viruses to our table. But we can rest assured that the government’s on the case.
End result? Regular grocery store milk retains hormones, antibiotics and pus for our dining pleasure.
Two glasses a day puts a man on the fast track for prostate cancer. Women head down the breast cancer track.
Why? Hormones in the milk dump bogus estrogen into our bodies. Chaos ensues. And when the dust settles, bogus estrogen has won the day–and that’s what puts us on the road to endocrine cancers such as prostate and breast cancer.
At the very least, then, buy organic milk. It comes from cows that haven’t been treated with hormones or antibiotics. Pasteurization still kills a lot of its nutritional value, though. Including enzymes that prevent lactose intolerance.
And buy whole fat milk, for crying out loud. Dairy companies often add soy to low fat and no fat milk to raise the protein count. In lieu of my usual two-page rant about soy, I’ll just mention that it’s poison.
A recent study showed that kids who drank whole milk were leaner than those who chugged down the low/no fat stuff.
Our bodies need saturated fat and work a whole lot better when they get it. When it comes to saturated fat, a calorie is not a calorie.
Saying all calories are the same uses logic instead of biochemistry. Our bodies work biochemically, not logically. Which is probably why doctors study science instead of philosophy. But I digress.
Raw milk is the real deal. The dairy industry, proud purveyors of pus, yell loud and long about how raw milk may contain bacteria and who knows what else. But it’s only about the money, honey. Raw milk is certified for safety, which you can’t say about factory farm milk.
No nutrition-killing pasteurization here, either. Back in the day, doctors ordered raw milk to heal the gastrointestinal system–which it still does. Anybody with touchy digestion might want to hunt some down.
Even better, raw milk comes from grass-fed cows, so it’s high in the omega3 fats that bless our bodies so much. Milk from factory farms, including organic milk, is high in omega6 fats–which cause inflammation, the leading cause of dread diseases.
And raw milk doesn’t give lactose intolerant folks stomach cramps or make them toot. Sweet!
One hiccup. Some Holsteins have been bred to give prodigious amounts of milk and, as a result, can require antibiotics. And since their milk’s also weak in nutrition and low in natural fats, now we have to know the breed of cow. Sigh.