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Saturday, February 26, 2011

Banned - Nature's Health In a Bottle

Remember these?  The days when milk tasted better than Coke.  Branded drinks didn't stand a chance, until pasteurisation killed off demand for milk as a drink.

Today I experienced something I hadn't done for forty years.  I had just finished whacking tennis balls with my coach for one and a half hours, and for the first time strayed over to the shop of the Country Club, I had recently joined, to find some refreshment.  While browsing the options available, I noticed that one whole fridge was packed with a single brand of what it termed 'whole milk'.  I wouldn't normally buy milk after sport.  Usually I'd go for some branded drink like Gatorade, but the whole fridge was filled with nothing else, and it made me curious.

The first sip was a shock.  I hadn't tasted milk topped with cream for nearly forty years when we used to run a Shropshire dairy farm.  The second mouthful I realised what we had been missing all these years since supermarket pasteurised milk was all we were permitted to buy by government regulators.

But why?  It's simply because, if real unpasteurised whole milk was made available, brands like Coke, Gatorade and other artificial drinks filled with colourants and preservatives wouldn't get a look-in.  There wasn't even one such drink available in this store, where hundreds of people play sports every day.  There's no point.  They all want the milk.

Pasteurisation has done as much to ruin health as any regulatory measure.  If so much food value was made available so cheaply, vitamins, minerals combined with delicious irresistible taste, the food industry wouldn't have a role.  And that, of course, is why pasteurisation was brought in.  Somehow milk had to be stopped.

Next time I'm in the Country Club,  I'll buy four pints, one to drink immediately, two for the house and one to make yoghurt.  It makes me feel angry that we've been deprived of such a simple pleasure as whole unpasteurised milk by government regulators for so long, and of so much simply available good health.  What they haven't stopped by de-qualifying the milk-drinking experience by killing off its taste and food value, they've done with media propaganda against dairy products.  You can hardly read a health magazine anywhere without some anti-milk propaganda being included.   Yet whole unpasteurised milk is simply the most competitive way to get cheap healthy food into people that exists.  In a world dominated by chemical corporations, this little natural secret is another one that just had to be got rid of.

For a couple of months, while I'm still in my winter home, I will carry on enjoying the discovery of real milk, even though we're right in the tropics.  The crazy thing is that when I get back to Shropshire, where there are more cows per acre than anywhere else on the planet, I won't be able to drink real milk.  That's the power of corporations who have manipulated law-making and regulation of foods in their own interests through all my adult life.

TetraPak's soulless description of the pasteurisation process -



Beverage pasteurisation

Beverage pasteurisation is the heat-treatment to eliminate micro-organisms present and to ensure the desired shelf life for the beverage. The carefully designed pasteurisation process safeguards flavours and nutrients in the beverage product.
The pasteurisation conditions are chosen for each beverage based on its specific properties. The temperature ranges from 85°C for juices to 138°C for Asian teas and the holding times typically vary between 5 and 30  seconds.
For beverages that are packaged aseptically and do not require refrigeration, it is necessary that aseptic conditions are secured throughout the process, preventing any recontamination of the pasteurised product. Other pasteurisation systems are designed for cold-filling, where the hygienically filled beverage is distributed in the cold chain, or for hot-filling of beverages to be shipped at ambient conditions.
Tetra Pak’s pasteurisation systems are designed for high energy recovery and minimal product waste that ensure low operating costs and maximum protection of the environment. The flexibility to handle a wide range of beverages in the same pasteurisation system, allows producers to respond quickly to new market needs.


We Could Have Had This

Eminent Natural Hygiene proponent Dr. Herbert M. Shelton devotes a large section of one of his books (Orthotrophy, freely available from soilandhealth.org) to the enormous difference in health value existing between pasteurized milk (not health- and in fact disease-promoting) and unheated raw milk.
Additionally, the value of raw milk is very different according to soil quality and the way in which the animals are kept. This is described in some detail by dentist Dr. Heard in his book "Man Versus Toothache" [which you can also download from soilandhealth.org]. He describes how RAW milk from cows that have grazed on grass rich in minerals and trace elements, constitutes an excellent source of all elements needed for maintaining and restoring dental (and likely other) health, while pasteurized milk has lost all tooth-building and -protective (as well as possibly all other health-giving) values.

Why sound so surprised that milk is an all round deliverer of life's health requirements?  Calves grow from the moment they are born into strong adults on nothing else.  We humans are no different in our needs.  God, we sound dumb sometimes, when the simple truths of the world have been obliterated by commercial interests.  The media are the greatest threat to our health of all.  Common sense would tell you that their hatred of milk is nothing other than sheer envy.


7 comments:

Anonymous said...

Tap, I don't think you've got it quite right. For years I was involved with chickens, but i'll come back to that.
What I learnt from my dairy farmer friends many years ago was a process called emoginisation. Now in basic terms what is done is pre-digest the fats in the milk. To identify this process you will notice that no milk bottle, full of milk, has any cream on to. And no cream ever does form. This is great for keeping the milk longer. But what people don't realise is that 100% of the fat is still there. The main problem then is because it is pre-digested then when it enters your stomach it immediately enters the body. There is no rejection or a % passing through you. In effect even if you drink skimmed milk you still digest milk fats.
Now back to chickens, in this country we have to take chickens (to eat) from Spain because of trade agreements. One problem there is it is too hot in spain and there is a high mortality rate amongst the chickens. So to counter this they are fed on antibiotics and to make them grow faster they are fed on steroids. Both processes cant be done in this country without vets advice.
But I feel that because of the fats in milk and chickens being fed on steroids (two of our staple foods) this is what is creating obese children in this country, not takeaways.
Then things like MRSA and other killer decease's we are picking up we have no antibiotics to treat them because we are becoming immune because of chicken being fed it. It's being pumped into our systems and we don't know about it.

Tapestry said...

Every factory intervention in food deteriorates it, yet the propaganda invariably informs you that the food is being improved.

Homogenisation being a case in point.

If you want your cream mixed in, just shake the ruddy bottle, for God's sake. Or is that too much hard work?

In the Philippines they have restaurants who've grown to national chains selling fresh chicken, like Max's. Here natural and fresh food is available, and it beats man-made every single time.

There is little cancer here, and the lcoals will tell you, it's the diet. They are right. Nature produces vitamins and healthy food. We destroy it, or rather big corporations do, who lobby governments to ensure the cheap and healthy foods are removed from easy access through regulation, so their muck can compete.

Putting stuff into animals we eat is the best way they have yet found to increase the rate at which people die. Dioxin was being put into animal feed all over Europe for one year. It was known about but wasn't stopped. There is lots more where that came from. See Tapestry's Politics for link.

Mike Cunningham said...

Dear Tapestry,

What you were yearning for was known as 'Green Top' milk, as drunk by, amongst others, Prince Charles. He, like you, I suspect, rhapsodized about the qualities of a milk which was untreated, undiluted and untouched,

What both he and you tend to forget is that pasteurisation was developed as a foolproof alternative to milk-borne diseases such as brucellosis, and without heat treatment, the risk is there.

I do agree that one should be able to buy 'green top' wherever and whenever, but legislation only allows sales direct to the consumer!

Derek said...

I left school and worked on a farm, dairy, chickens and pigs. As a towny, I had never had such breakfasts. Milk was straight from the dairy and unpasteurised, the cows were Ayrshires, a few Hereford crosses, and some Friesans. I even got to try Colostrum, rich yellowy cream thick, straight from the cow after calving.

Later, I went back to London and returned to drinking 'chalky water', but even that was better than what is available today. Usually silver topped, but sometimes gold topped bottles. Even later, I moved to the Home Counties and found me a local farm that would sell milk from the farm. I just needed a container. Channel Island cows - wonderful. But eventually they fell foul of the big guns and ceased selling from the farm door. Great loss.

I'm sure half of what I ate and drank back then would possibly kill some children today. Processed guts from processed foods. Addicts to preservatives, colourings and heaven knows what else.

Tapestry said...

No Derek. It would save them from allergies, and many other health problems that they suffer from today which kids were free from forty years ago, and more.

Tapestry said...

Mike, how many people were affected by such illnesses? The benefits outweigh the hazards, I would say, by a wide margin. You can produce lower volumes of milk with hardier breeds that are not so liable to illnesses as Friesian, I am told. But the industry has become dedicated to volume of output. In the Philippines, the province people drink carabao milk - water buffalo and all regard it as a delicious drink. It is lower volume but very creamy. People would love it if they could buy unpasteurised milk from a higher cream cow, but they are not allowed. It's wrong. Bloody regulators.

Derek said...

Yes, you are right Tap.
Only Green tops I know are semi-skimmed.
Silver, Red, or Gold - Channel Island were the bottle tops as a child in the fifties. Plus the awful steel crinkled capped sterilised - yeuck!