Future of (fresh) milk

[OakLeaf]

It's true raw milk can carry pathogens. So can raw vegetables (witness all the recent salmonella outbreaks) and meat - but no one is talking about banning sprouts, sushi, spinach or carpaccio. It's safe growing that really protects public health, but safe growing would mean a huge economic hit to the industrialized milk system, and they REALLY don't want to do that. Read about it some time, you may never consume store bought dairy products ever again.

You read a lot about theory, but as with everything related to food, there's so much suppression by industry that it's hard to know what's true. I'm sure there are a lot of people who compare industrialized, chemically grown, corn-fed and consequently antibiotic-laden, rBGH-enhanced pasteurized milk from the grocery store, with the raw milk they get from the grass-fed cows down the road, and that's obviously not a fair comparison.

All I know is that pasteurization changes the protein structure, it's proteins that trigger allergies, and I can handle raw dairy products much better than I can pasteurized. I'm still sensitive to raw cow's milk, but the reaction is much more muted than it is with pasteurized milk.



ETA: Susan, what is "ESL" milk? In the USA it stands for "English as a Second Language" and I don't think that's it.