Howdy Pardners!!!!
"If I were a healthy man..." It's Fiddler on the Barn... well actually, it's "Kids for Raw Milk", coming April 18th.
Kids for Raw Milk are doin’ a down home music fun-filled mornin’ at the Village Market!!!!
When? Saturday April 18th
Why? To Raise Money for the Legal Defense Fund
because these kids support raw milk and love the farm and cows!!!!!!!
There’ll be some singin’, music makin’ and some fiddlin’ that ya just might like to kick up your heels to. Continue reading
While this book is not primarily about the raw vs pasteurized question, it does offer some fascinating epidemiological evidence that sheds light on the nutritional quality compromises involved in pasteurizing milk:
New book on A1 & A2 milk
From page 70: “… Corran McLaughlan puts forward a suggestion in his Medical Hypotheses paper that both the historical increase and subsequent decrease in levels of heart disease worldwide might be linked to the method of pasteurization. He drew together evidence from a range of sources to show that, as pasteurization was introduced in various countries and regions within countries, within a few years there was a marked increase in the level of heart disease. Prior to 1950 the major method of pasteurization was the Holder method (the milk was heated to 63 degrees C for about 30 minutes). Subsequently the method fell out of favour, largely because of the distinctive ‘cooked’ flavour it gave to the milk. In the 1960s there was a move to short-time, high-temperature methods, (about 90 degrees C for 15 seconds) and by 1980 these had become predominant. This change was soon followed by a decline in heart disease levels cannot be satisfactorily explained in terms of the classic risk factors for heart disease. Continue reading
The Bovine 