From Meghan Telpner’s “Making Love in the Kitchen” blog:
Written by Maeve Gallagher
We’ve been talking a lot about healthwashing on the Love in the Kitchen blog lately. When it comes to some of the moo-vers and shakers of healthwashing, the dairy industry is right at the top. When perusing the Dietitians of Canada “myth debunker” last week, I was a bit stunned to see myth #16 which reads: “MYTH: Cows’ Milk is full of hormones and antibiotics.” The next one down read: “MYTH: Pasteurization Destroys vitamins and minerals in milk.”
I was curious to see who were listed as sponsors for this “myth” debunking guide so I flipped back to the front page. Lo and behold, the Dairy Farmers of Canada were a main sponsor. (And, another sponsor was Hellman’s mayo- see myth #36: Mayonnaise should be avoided when following a healthy diet.” Don’t even get me started there). Continue reading
From David E. Gumpert, on the Complete Patient blog:
“During the raw milk debate at Harvard Law School last Thursday, I criticized our opponents for their failure to present data, as in real understandable numbers.
I had gone to the trouble of analyzing data from official statistics provided by the U.S. Centers for Disease Control–supposedly the gold standard of foodborne illness data. (Some of what I presented was CDC data extracted by the MarlerClark firm, certainly no friend of raw milk.) I found that, over the last decade, between 25 and 175 individuals have been reported ill each year from raw milk. Moreover, I found that the number of illnesses is generally in the vicinity of .5% of the total number of 23,000-25,000 foodborne illnesses reported each year. That’s a very small percentage, given that 3% of the population has been found, by the CDC, to be drinking raw milk. Continue reading
From Andy Bellatti on Grist.org:
There was a time, not too long ago, when American’s milk options were limited to various forms of cow’s milk (i.e. full-fat, reduced-fat, skim, lactose-free). But times have changed. Soy was the first non-dairy milk to “go mainstream” in the mid 1990s, and you can find “milk” varieties including almond, coconut, hazelnut, hemp, oat, and sunflower seed on supermarket shelves,
Much like an only child who is the center of attention until a sibling comes along, Big Dairy has started to lash out. “Alternative milks” are no longer relegated to the vegan world; many vegetarians and omnivores also purchase and consume plant-based milks. This is bad news for Big Dairy (a.k.a. The California Milk Processor Board).
Behold their latest campaign — “Real Milk Comes From Cows” (tagline: “many imitations, still no equal”). The idea, apparently, is to point out all the ways in which plant-based milks have cooties. One of their inane recent ads can be seen in the screenshot below:
Image via Grist.org
Coconut milk is described as “spooky” for looking so “real,” or similar to cow’s milk. Hazelnut milk is supposed to creep us out because of the “stuff on the bottom,” Almond milk is dissed for having a “funky” color, and soy milk is unveiled as a product that doesn’t come from a cow (when did it ever claim to?). Continue reading
By Alan Rappeport in New York – from the Financial Times
Big US farming groups are joining forces in a multimillion dollar marketing campaign to respond to attacks by activists and small farmers that accuse them of promoting unhealthy food and abusing animals.
The outreach comes at a time of growing tension between industrial agriculture groups and small farmers and activists who argue that “factory farming” is inhumane to animals and produces food that leads to obesity and illness.
The effort also coincides with the US food industry coming under pressure to contain a salmonella outbreak this month that has been linked to ground turkey processed by Cargill, the US meatpacker. The US Centers for Disease Control said more than 100 people have been affected by the outbreak, with one death. Continue reading
From Karen de Coster on Lew Rockwell.com:
Note: Video above not directly related to the story.
“The government’s war on raw milk is not only a war on freedom, but it is also a jihad against that old-fashioned (and very obsolete) notion that your health is your responsibility. The state does not want its subjects to be self-sufficient, self-educated, and gaining power through knowledge. Because knowledge is power – the power to question conventional wisdom and reject conformity is a blessed thing for individuals and society, but it is a menace to the authoritarians and conformists. Continue reading
M. Gray, from Op Ed News.com:
“Risk Assessment in the hands of centralized corruptible agencies is no protection for consumers as the disease and health epidemic in the U.S. linked to over processed, industrial foods shows. Even while the U.S. is at the epicenter of the food related public health crises, the U.S. government is trying to export its Food laws which deregulate the industry and over regulate ordinary citizens and small enterprise. This deregulation of the big and toxic and over regulation of the small and ecological is at the core of Food Fascism …” — Vandana Shiva
Vandana Shiva doesn’t mince words. Food safety is food fascism. Goebbels is equally straightforward.
“If you tell a lie big enough and keep repeating it, people will eventually come to believe it. The lie can be maintained only for such time as the State can shield the people from the political, economic and/or military consequences of the lie. It thus becomes vitally important for the State to use all of its powers to repress dissent, for the truth is the mortal enemy of the lie, and thus by extension, the truth is the greatest enemy of the State.”
What’s the truth? Continue reading
In a piece worthy of a PR firm like Hill and Knowlton, this latest informational offensive from defenders of pasteurization aims to paint raw milk enthusiasts as cultist and unscientific. Here’s an excerpt from the story “Dairy Cult” as carried in Friday’s National Post. The story is credited to Deborah Blum, of Slate.com:
In February, 1907, a New York physician discovered that his longtime dairy supplier had switched to pasteurized milk. He so detested the practice — not to mention the taste — that, as he wrote to the New York Times, he would rather “run the risk of typhoid, scarlet fever, diphtheria, and tuberculosis rather than [endure] the evils that I believe would follow the systematic and prolonged use of pasteurized milk.” Continue reading