After putting my thoughts in a recent article on soy lattes, the issue of milk, in general, began to appear and as soybeans; Milk is a hotly debated topic safe.
The only thing I penyebab turunnya trombosit pada penderita dbd imagined when I started writing was to create health awareness and hopefully attract like-minded people who contributed feedback. All questions and comments are encouraged and while I clearly am passionate about health certainly do not have all the answers, but my best when I can.
Anyway, back to the topic at hand! Why not drink a lot of milk …
It is HEALTHY MILK?
Clearly I’m a fan of “style latte life ‘and if I had my way, I would hang out and work in a cafe most days! I am cautious when it comes to consumption of milk and have a flat white only . No milk daily consumption of milk in my smoothies or porridge supplement, etc … and here’s why:
I am not here to convince you as to whether you should take milk or not, but simply raising awareness to explore avenues. There is an argument in itself even if we should be consuming milk and human. Some say it must stop after breastfeeding, others say that we have had for thousands of years. A bit like vegetarianism, there are a number of conflicting evidence flying around in it’s best … Healthy discussions indeed!
But for me, personally, I like to look at the common sense approach and certain facts that concern me:
MERCANTILISM
Already been drinking milk for thousands of years or not is fair to say before industrialization, if we wanted milk probably would walk into the backyard and milk the cow ourselves. Times have changed seriously and milk is big business.
Milk is a derivative of a cow, and as far as I’m concerned the milk quality depends largely on the condition of the cow, and the environment is kept.
Did you know that the average cow was recorded in 1930 he will only be able to produce about 1.5 liters a day. According to the article “Weston A Price” – In 1930, the average dairy cow produces 12 pounds (about a gallon and a half) of milk per day. In 1988, the average was 39 pounds (4.5 liters) per day. This was achieved through selective breeding for dairy cows that produced a lot of hormones from the pituitary gland, which produces large amounts of milk. But the industry was not satisfied with this output. Today rBGH a synthetic growth hormone, is used to get more milk from dairy cows, bringing the average up to 50 pounds (6 liters) of milk a day. This is to meet the increasing demands of milk and make more money.
Not to mention food, cows eat grass right? No, most corn feeds! So what impact does this have on the cow? Milk? Is the beef?
A great resource in commercial agriculture is the film “Food Inc.”
All these things concern me and this alone makes me drink too much milk commercial. There are many articles and resources worth visiting in this area.
PASTEURIZATION
There is a continuous war going on if we pasteurization of milk or not. Pasteurization set out to accomplish two things: Destruction of certain disease-carrying germs and preventing sour milk. The milk is heated to an elevated temperature for half an hour and kills all dead.
Heating is indiscriminate and kill all the nutritional benefits with positive bacteria.
If you’re drinking milk for its calcium, you should consider making end / heat pasteurization of milk. According to the website of Dr. Mercola – Probably the worst offense is that pasteurization makes most insoluble calcium content in raw milk.
Weston A Price – We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. The complete destruction of the phosphatase is a test method to see if the milk has been properly pasteurized. Phosphatase is essential for calcium absorption.
From what I have researched literally dozens of other precious enzymes are destroyed in the pasteurization process, milk without them is very difficult to digest. How many people do you know who are lactose intolerant? This just makes me wonder if people are lactose intolerant or intolerant really what we are doing to milk.
HOMOGENIZATION
It amazes me how many people consume milk and do not know what this means. Remember a time when the cream sitting on top of the milk? Back in Wales to grow we had to put stones on top of the milk bottles delivered otherwise when the birds peck at the top and drink the cream. You have the chance of this happening fat these days, why? It is homogenization.
If you look at a carton of milk clear these days, you will see that no cream on top and has been uniformly dispersed evenly throughout the milk.
Homogenization fat breaks into smaller sizes so that it no longer separates, allowing the sale of milk without removing any fat specification. This is done by mixing massive amounts of milk to create a constant, then forcing the milk at high pressure through small holes. They do it because it prevents creating multiple levels of flavor and fat concentration. It is also cosmetically appealing.