Something really nice for Christmas — Little Miss Chatterbox and her two cents worth of opinions on raw milk

Vegetarian diet? -- not so smart after all. Picture from PETA. And no, that doesnt stand for People Eating Tasty Animals.

Vegetarian diet? -- not so smart after all. Picture from "PETA". And no, that doesn't stand for "People Eating Tasty Animals".

Here’s an unusually well-written treatise on the advantages of raw milk, and the risks of eating. We follow this with links to, and excerpts from, articles on “the dangers of soy” and “the false nirvana of vegetarianism” — which are also from the same author, Lorette C. Luzajik (a.k.a. Little Miss Chatterbox). Here’s part of what Little Miss C. has to say about the raw milk brouhahaha:

“There’s really no need to point out to the hopeless morons opposed to raw milk that nature knows best. Milk, straight from the cow, is OBVIOUSLY far better for you than any manipulated product. It contains all of the amino acids, cutting down the body’s need to manufacture them out of the essentials. Some people have lived on nothing but milk, straight from the udder. No need to argue over the ‘high fat content’ of what comes perfectly made. The way it’s made is superior, no matter what new trend comes about. From yaks to cows to goats, Mama Nature knows best, and feeds us from her breast.

Vegans who proclaim all the dangers of milk are not wrong. The kind of milk that causes diseases, deficiencies, and intolerances is processed milk. When we drink defatted milk, we are not able to absorb the nutrients. When we take in growth hormones, we take in poisons. And pasteurization kills many of the nutrients and the enzymes needed to digest milk.

Pasteurized milk is pretty much dead milk, instead of living and thriving with a multitude of nourishing gifts. Yes, the process kills a few bacteria- but there’s no guarantee, and far more food poisoning cases happen with pasteurized milk than with raw milk purchases. You may risk some bacteria in favour of the dozens of extra vitamins and minerals. You probably will risk nothing, if you get to know your farmer, and familiarize yourself with the heavily regulated raw milk market. Remember, the so-called advantage of pasteurized milk is lower risk of bacteria. But actually, you still have a risk.

Why is that? Because raw milk contains lactic acid, an in-built system to kill off pathogens. Cows fed on grass create perfect raw milk. Why? Because grass is the right food for cows. As soon as you start feeding cows grain, their milk begins becomes less wholesome. Fed soy? The cows are sick. Soy is poison. Soy beans are soil fertilizer, not cow food. The poor health of cows raised for food and milk is lamentable. But one of the big reasons for their diseases is that they are fed soy foods. I got a letter from a dairy farmer in England who told me all about what happened to her cows when she switched to the cheaper soy diet. This is for real.

Cows fed grass like nature intended make milk like nature intended.

I don’t care what kind of milk you drink. It’s hard to find raw milk where I am because it’s against the law, for shame. If you have access to raw milk, the choice is yours and I don’t really care what choice you make, though it’s always right to support local farms and traditional farming methods if you can. But ultimately, I don’t care. I am forced to use supermarket milk when I drink it, or for my coffee.

But what I never want to read again in a letter to the editor or online chat is this:
“If people want to drink raw milk, go ahead, but we don’t want to pay their hospital bills if they get sick. Our taxes shouldn’t pay for that foolishness.”

This is the kind of tripe and bull from absolute idiots. Dude, puhleeze, I don’t want to pay your hospital bills from your Snapple and Oh Henry habit…..”

Read the rest of Little Miss Chatterbox’s two cents worth on raw milk here on her blog.

So what does the “little miss” have to say about other food questions of our time?

Spilling the beans — the trouble with soy:  Some quotes from this below:

“It never crossed my mind that soy – a favourite health food – might be toxic and dangerous. It wasn’t the first time. Bottled water, margarine, and gluten grains all come to mind. But soy? The wonder bean?….”

“….Even people who never got used to the taste- or shall I admit tastelessness- of soy added it in hopes of reaping the benefits of those amazing nutrients. Isoflavones, genisteins, lectins, saponins, and phytoestrogens- don’t these wonderful names signal a whole host of cancer fighting, heart disease preventing, cholesterol-lowering miracles?

What if I said that those fancy words are actually toxins and the soya bean is naturally loaded with all of them? What if I told you that big business soy ran campaigns like Soy 2000 to convince us that these antinutrients were beneficial? What if I told you that soy is not a complete protein, is not widely used in Asia, and is incredibly dangerous for human consumption? What if I told you that the Food and Drug Administration lists soy as a poisonous plant?….”

In which Lorette admits to being “a natural born killer”.  Here are a couple of quotes from that piece:

Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living….” —Anthony Bourdain

“Vegetarianism was a tool to curb lust, promoted by a couple of nutcases,” says Sally Fallon, co-founder of the non-profit traditional foods movement, the Weston Price Foundation.

For a more considered discussion of the implications of various diets see our earlier post on the Occult Significance of Milk.

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