Sunday, September 14, 2014

Commercial Milk - Healthy?

CONVENTIONAL MILK IS MADE BY HIGH HEATING, HOMOGENIZING, PASTEURIZING, RE-PACKING AND COMBINING THE MILK OF HUNDREDS OF COWS FED GENETICALLY MODIFIED GRAIN AND INJECTED WITH HORMONES.

Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be detectable only if the milk is ultra heated.
Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source

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