process of preserving foods with heat
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3 episodes with pasteurized
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2 episodes with pasteurized
2 episodes with pasteurized
3 episodes with pasteurized
2 episodes with pasteurized
2 episodes with pasteurized
3 episodes with pasteurized
Episode 2639: Vinnie Tortorich speaks to dairy farmer Mark McAfee about solving "the milk problem," the benefits of raw milk, commercial milk, and more. https://vinnietortorich.com/2025/05/solving-the-milk-problem-mark-mcafee-epsiode-2639 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Solving The Milk Problem The legality and illegality of certain substances. (2:30) Mark is a Raw Milk Farmer and has been for 27 years. (8:00) Pasteurization kills all the benefits of milk. Homogenization breaks up the butter fat for convenience's sake. Mark explains other things that are done to commercial milk. Mark explains how he keeps raw milk clean and maintains its benefits. (12:00) The history of pasteurizing milk in the United States goes back to 1893. Milk used to get easily contaminated once dairies entered cities. (16:00) Cities were filthy decades ago and created “the milk problem.” Thirty to forty percent of people would die from contaminated milk in the late 1800s. Mark describes how raw milk is processed. (22:00) Mark's farm has a lab on site that tests every batch for negative bacteria. The only benefits to commercialized milk are that it “lubricates cereal.” (24:30) Pasteurized milk is the number one allergenic food listed on the FDA's website. Raw milk is not associated with bad digestion; it can heal the gut. (33:00) Food is the foundation of health, not medicine. (41:00) They discuss which states where raw milk is legally available. (43:00) Do your research on farms in your area, and whether raw milk is available to you or not. Mark's raw milk is available in approximately 500 stores in California. Go to to find out more. More News If you are interested in the NSNG® VIP group, closed for registration, but you can get on the wait list - Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel. “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available! You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! Don't forget you can invest in Anna's Eat Happy Kitchen through StartEngine. Details are at Eat Happy Kitchen. There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:
Send us a textThis week we have a couple of great Local interviews! Ochsner Children's Hospital has been one of our anchoring sponsors for years now and for our fifth season, We have created a BRAND NEW SEGMENT called "A Mother's Giving: & the Milk Bank of Louisiana with Dr. Harley Ginsberg."Dr. Ginsberg is board certified in both pediatrics and neonatal-perinatal medicine and has been on staff at Ochsner since 1987. He served as both the Section Head of neonatal medicine at Ochsner and the Medical Director of the neonatal intensive care unit (NICU) at Ochsner Baptist Medical Center from 1989 until 2021. Dr. Ginsberg managed the team at Ochsner that took care of babies during Hurricane Katrina. Currently he is Medical Director of the NICU at Ochsner Kenner Medical Center. Dr. Ginsberg is the Founder and Medical Director of Mothers Milk Bank of Louisiana at Ochsner Baptist and is a member of the Standards Committee for the Human Milk Banking Association of North America. He has written chapters for medical textbooks on neonatology and has published scientific medical in articles in the New England Journal of Medicine, Pediatrics, Journal of Perinatology and Clinics in Perinatology. Fully accredited by the Human Milk Banking Association of North America, Mothers' Milk Bank of Louisiana at Ochsner Baptist was Louisiana's first human milk bank and the 24th nonprofit milk bank in the United States. Preterm infants are at risk for a condition called necrotizing enterocolitis, which results in inflamed intestines, bacterial infection and damage to the colon and intestines. Without proper care, the infant may die.Pasteurized donor human milk helps offset these potential dangers. Unfortunately, some mothers of preterm infants cannot produce their own milk. That's where Mothers' Milk Bank of Louisiana steps in.As of August 2020, Louisiana provides Medicaid coverage for using pasteurized donor human milk in a hospital. In 2022, Louisiana legislators approved inpatient and outpatient coverage for pasteurized donor human milk. Listen as Dr. Ginsberg and I dive into the Milk bank of Louisiana and hear the powerful impacts it has on our community and state! Go to https://www.ochsner.org/services/mothers-milk-bank-at-ochsner-baptist to learn more or to make a donation today!______________________________________________________________________________________________Then later we welcome back DIRTY DOGS! The local documentary making big waves in our city yall. Not only did the documentary chronicle the heated monopoly on New Orleans' food cart licenses for the French Quarter. What WAS a half century monopoly was essentially ended by a group of passionate film makers that felt convicted to MAKE THINGS RIGHT. I am so excited to welcome restauranteur and host Brad Bohannan and Cinematographer, Adrian Sosebee to talk about their HOLLYWOOD AWARD they just received in Beverly Hills! Brad also talks to us about his latest venture with his inspirational wife, Jefferson Parrish Council Person, Arita Bohannan. Together and with a village behind them, they work to bring inclusive and autistic friendly playgrounds to neighborhoods and communities tThank you to our family of amazing sponsors! Ochsner Hospital for ChildrenWww.ochsner.orgRouses MarkersWww.rousesmarkets.comSandpiper VacationsWww..sandpipervacations.comCafe Du Monde www.shop.cafedumonde.com The Law Firm of Forrest Cressy & James Www.forrestcressyjames.comComfort Cases Www.comfortcases.orgNew Orleans Ice Cream CompanyWww.neworleansicecream.comERA TOP REALTY: Pamela BreauxAudubon Institute www.auduboninstitute.orgUrban South Brewery www.urbansouthbrewery.com
Dairy is noted as the most highly allergenic food by the CDC - but why is that? Is dairy really the problem, or is it pasteurization practices? On this episode of Vitality Radio, Jared interviews Mark McAfee, CEO of Raw Farm, discussing the misconceptions surrounding dairy. They explore the history and impact of pasteurization, and the importance of understanding raw milk as a living food that has been depended on by humans for more than 10,000 years. You'll learn about the benefits of raw dairy for the gut microbiome and immune system, particularly in relation to autoimmune diseases and skin conditions, as well as the importance of living bacteria and bioactive compounds in raw dairy. Jared and Mark discuss the importance of high standards in raw dairy production and the political landscape affecting raw milk regulations.Additional Information:#483: Raw Milk and Other Real Foods Are Making a Comeback, with Sally Fallon MorellVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.
Alyssa and Pat journey to 1908 Chicago passed the first ordinance regarding Pasteurized milk. Then some drama ensued. History rhymes like a Dr. Suess book. SHOW NOTES: PASTEURIZED MILK LAUDED BY EVANS: Health Commissioner Denies It Is Death Dealing, Producing Weak Children. FOWLER MAKES THREAT. Former Alderman Declares He Will Show Up Conspiracy on Part of Big Dairymen. Threat Is Made by Fowler. Dr. Evans Explains Situation. Farmer Is Spared Dilemma. VICTORY SURE FOR PASTEURIZED MILK: Hey Ordinance, if Passed by the Council, Will Be Vetoed by Mayor Busse. COMMITTEE MAY KILL IT. Health Commissioner Confident of Winning Battle for the City's Welfare. Victory in Sixth Round. Commissioner Evans Confident. Foreman Commends Health Chief. Letters Hint at Bribe Offer. Chicago Tribune: VOTE TO PROHIBIT PASTEURIZED MILK: Minority of Council Committee Takes Action in Defiance of Health Commissioner. DENOUNCED BY DR. EVANS Amended Measure, He Declares, Would Cause a Famine in Lacteal Fluid in the City. May Increase Price of Milk. Dr. Evans and Ald. Hey Clash. Warning Given to Committee. Calls It Class Legislation. Amused by Bacteria Exhibits. Quotes Words of Physicians. Views of Hygienic Experts. PASTEURIZED MILK. Chicago Tribune: BORDEN EMPLOYE IS MILK EXPERT: Condemns Pasteurization Plan as Mere Makeshift and a False Safeguard. EVANS SHOWS IDENTITY. Health Commissioner Cross Examines Witness Offered by Dairymen Opposing Law. Chicago Tribune: MILK ORDINANCE FOES MAKE COUP: Council Health Committee Votes to Abandon Pasteurization Requirement. PROTEST BY ALD. TAYLOR Strong Fight Will Follow to Retain Regulation Advocated by Dr. Evans. Chicago Tribune: LIE PASSED AT MILK HEARING: Dr. Evans Accuses Aid. Hey of Making False Statement;AND NO CASUALTIES FOLLOW;Council Committee Hears More on the Merits of Pasteurization;Dr. Evans Denies Statement;Defends Milk Department;Calls Pasteurization Harmful Chicago Tribune: PASTEURIZED MILK LAUDED BY EVANS: Health Commissioner Denies It Is Death Dealing, Producing Weak Children. FOWLER MAKES THREAT. Former Alderman Declares He Will Show Up Conspiracy on Part of Big Dairymen. Threat Is Made by Fowler. Dr. Evans Explains Situation. Farmer Is Spared Dilemma. Chicago Tribune: DR. YOUNG SAYS PASTEURIZE MILK: Health Chief Wouldn't Remove This Safeguard Till Better One Is Found. TALKS WITH ALDERMEN. Hey Insists on His Ordinance to Make This Method a Misdemeanor. Chicago Tribune: NEW MILK ORDINANCE LIKED: Dealers See Commercial Value in Certified Dairy Products. FEW PROTESTS HEARD NOW. Health Department Assured the Regulations Will Be Obeyed. New Butter Must Be Certified. Strict Rules in Other Cities. Chicago Tribune: DIFFER ON SAFETY OF 'PASTEUR MILK': Dr Evans Argues with Opponents of the Rule Before Council Committee. CALLED LESS OF EVILS. Commissioner Admits It Is Not Ideal, but Thinks It Better than Fever. Federal Expert with Evans. Evans Sees Practical Side. Chicago Tribune: Dr. Biehn Suspended Week Ago Chicago Tribune: CHARGES STARTLE IN DR. BIEHN CASE: Is Bacteriologist Paid by Concern Which Sells Vaccine to the City? BIAS IN TESTS ALLEGED. Neglect of Duty and False Reports of Analyses Are Other Accusations. Statement of Dr. Biehn. Neglect of Tests Alleged. Bias in Analyses Intimated. Absent Often Without Leave. Chicago Tribune: UNCLE SAM INDORSES CHICAGO'S MILK FIGHT. Chicago Tribune: HEALTH SCHEME HELPS MILLIONS: Ideas of Dr. Evans of "The Tribune" Embodied in Scheme Urged as Model.; CONTROL MILK SUPPLY “Pure Milk Is Better Than Purified Milk” Illinois Supreme Court. Milk, Pasteurized. Chicago Ordinance Held Valid. Koy v. Chicago. February, 1914 Neatorama: The Fight for Safe Milk: Pasteurization Chicago Tribune: BABIES WIN MILK FIGHT; VOTE 49 TO 9: Council at Special Session Passes Ordinance of Safeguard. MAYOR READY TO SIGN Citizens' Committee, Backed by Public Sentiment, Triumphs. HEALTH CHIEF IN CONTROL Learn more about your ad choices. Visit megaphone.fm/adchoices
Dr. Don and Professor Ben talk about the risks from using expired pasteurized cows milk used for yogurt. Dr. Don - not risky
In this episode of Ungovernable Misfits: PMM, Max & Jon discuss the world of raw milk, exploring its history, benefits, and the controversies surrounding its consumption. Max & Jon begin by discussing the Yamnaya people and their influence on European lactose tolerance, highlighting how pastoral societies have historically consumed raw milk. The conversation shifts to the industrial revolution and the introduction of pasteurization, driven by public health concerns and industrial interests. Max & Jon explore the arguments for and against raw milk, considering the nutritional benefits and potential risks such as E. coli and Listeria. The episode also touches on the cultural and economic implications of choosing raw milk over pasteurized options, encouraging listeners to connect with local farmers and consider the broader impact of their food choices. Throughout the discussion, Max & Jon reflect on the balance between tradition and modernity in our dietary habits, questioning the necessity of sterile food environments and advocating for a return to more natural, community-based food systems.MUSICShimmy Shimmy Ya - Ol' Dirty BastardIMPORTANT LINKS https://freesamourai.comhttps://p2prights.org/donate.htmlhttps://ungovernablemisfits.comVALUE FOR VALUEThanks for listening you Ungovernable Misfits, we appreciate your continued support and hope you enjoy the shows.You can support this episode using your time, talent or treasure.TIME:- create fountain clips for the show- create a meetup- help boost the signal on social mediaTALENT:- create ungovernable misfit inspired art, animation or music- design or implement some software that can make the podcast better- use whatever talents you have to make a contribution to the show!TREASURE:- BOOST IT OR STREAM SATS on the Podcasting 2.0 apps @ https://podcastapps.com- DONATE via Paynym @ Max- DONATE via Paynym to JON @ Jon- DONATE via Monero @ https://xmrchat.com/ugmf- BUY SOME CLOTHING @ https://ungovernablemisfits.com/store/- BUY SOME ART!! @ https://ungovernablemisfits.com/art-gallery/SPONSORSALTAIR TECHNOLOGIESAltair Tech is your one-stop shop for pleb mining supplies. They carry Bitaxes, Urlacher Conversion Kits, Bitmain Antminers, Shrouds, etc. Anything you can think of when it comes to Bitcoin Mining :).Use the affiliate link above and don't forget to use code UNGOVERNABLE at checkout.BIFROST MANUFACTURINGBifrost Manufacturing offers custom and mass-produced manufacturing services like CNC Plasma Cutting, Water Jet Cutting, Industrial and Consumer FDM services, DMLS printing, Welding and Fabrication, and product design and engineering. They also work with local educational institutions to help manufacture parts for various STEM programs. LAKE SATOSHILake Satoshi is a private lake located on 130 acres of land in Mid-Michigan. Originally a gravel pit, Lake Satoshi has since evolved into a tranquil oasis for those who love the great outdoors and Bitcoin culture.With the growing popularity of Bitcoin, Lake Satoshi has become a hub for like-minded individuals to network, camp, collaborate, and enjoy all that the property has to offer.The Annual Lake Satoshi Retreat is a unique weekend-long event in August (8/02). Friday you can freelance and enjoy dinner on us! Saturday is the main event, packed full of BBQ and opportunities to learn about Bitcoin.(00:00:00) We're Square Body Guys(00:04:28) Thanking the Big Ballers(00:10:40) INTRO(00:15:33) BOOSTS(00:29:49) Raw Milk Talk Commences(00:31:55) The History of Lactose Tolerance and Pastoral Cultures(00:39:26) The Rise of Pasteurization and Industrial Dairy(00:45:44) Fear and Propaganda in the Crossroads(00:49:33) Potential Fears of Raw Milk(00:57:05) The Nutritional Superiority of Raw Milk(01:03:36) Bullding Trust with Local Farmers(01:12:40) Raw Milk > Pasteurized Milk DYOR(01:22:27) BIFROST MANUFACTURING(01:26:11) ALTAIR(01:32:41) LAKE SATOSHI(01:35:20) I Like It Raw
We learn a lot about Dave's feet, a bit about movie etiquette, and more!
We learn a lot about Dave's feet, a bit about movie etiquette, and more!
We learn a lot about Dave's feet, a bit about movie etiquette, and more!
Outsourcing food production is not only foolish but downright irresponsible, considering how vital food is to our health and well-being. In this episode of the Primal Shift Podcast, I'll explain why growing your own food — as opposed to blindly trusting faceless corporations with your nourishment — is crucial for truly healthy living. In short, many staples of the standard American diet are produced in ways that deeply degrade their nutritional value (and in some cases, actually make the food harmful). For example, store-bought chicken is often bathed in chlorine and contains high levels of polyunsaturated fatty acids (PUFAs) from the birds' diet, leading to inflammation in your body. Pasteurized dairy, stripped of bioactive ingredients and beneficial bacteria through the pasteurization process, amounts to junk food. Raw honey isn't exempt either, as it's often contaminated with microplastics and chemicals from plastic foundations and treatments used in commercial beekeeping. Even the best store-bought pastured eggs have been washed in chemicals, and the porous eggshells can allow residues to seep into the eggs you consume. Join me in this episode as I talk about how to get involved in growing your own food, including tips and practical steps you can take to start your journey towards a healthier, more self-sufficient lifestyle. In this episode: 00:00 - Intro 01:25 - Outsourcing food production is foolish 02:33 - The problem with store-bought eggs 05:27 - Issues with commercial chicken meat 09:07 - The truth about pasteurized dairy 11:22 - Hidden dangers in raw honey 14:12 - Nutrient deficiencies in store-bought produce 16:28 - Practical tips for growing your own food 18:34 - How to connect with local farmers 20:28 - Outro Learn more: Primal Shift Podcast #15: Dr. Anthony Gustin: The Shocking Truth Behind Pasture-Raised Chicken and Pork: https://youtu.be/0kX6zmEPXu0?si=63JyLcCYU7-43gNS The Pros and Cons of Drinking Milk (And Why Raw Milk Is Healthier) (Blog Post): https://michaelkummer.com/health/milk-benefits/ Shopping for an animal-based diet at Walmart: https://www.youtube.com/watch?v=3iQOoEAwzTc Shopping for an animal-based duet at Aldi: https://www.youtube.com/watch?v=w2woWi7T0GU Thank you to this episode's sponsor, OneSkin! OneSkin's lineup of topical skin health products leverage the power of the company's proprietary OS-01 peptide to remove dead skin cells, improve collagen production, increase skin hydration and more. Check out my before and after photos in my OneSkin review and visit OneSkin here. Get 15% off with my discount code MKUMMER: https://michaelkummer.com/go/oneskinshop Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/mkummer82/ Reddit: https://www.reddit.com/r/michaelkummer/ Pinterest: https://www.pinterest.com/michaelkummer/ TikTok: https://www.tiktok.com/@mkummer82 Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ Follow Kummer Homestead: Website: https://kummerhomestead.com/ YouTube: https://www.youtube.com/@kummerhomestead Instagram: https://www.instagram.com/kummerhomestead/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #HealthyEating #GrowYourOwnFood #FoodSafety #OrganicLiving #RealFood
To dairy or not to dairy? Unfortunately most dairy in the United States comes from factory farms, where cows are fed products not natural to their diet such as grain, corn and soy. This creates significant inflammation in their bodies which can then be passed on to the humans who consume it. In today's episode, I share my stance on dairy and whether or not you should consume it while trying to conceive. Episode Highlights: A short history on dairy and where it came from Telltale signs on whether or not you should consume dairy Pasteurized vs. non pasteurized dairy The case for raw milk The health benefits of raw dairy How to choose the best dairy for you Top things to consider when buying dairy Related Links: Check out my 1:1 Private Coaching package options here For full show notes and related links: https://www.naturallynora.ca/blog/112 Please Note: The contents of this podcast are for educational and informational purposes only. The information is not to be interpreted as, or mistaken for, clinical advice. Please consult a medical professional or healthcare provider for medical advice, diagnoses, or treatment.
In this episode of Don't Eat Poop!, our hosts Matt and Francine are talking about chicken, more specifically about how you should NOT wash raw chicken.The problem is that the majority of Americans wash raw poultry even though that does more harm than good. So, today our hosts are tackling this big issue.Since salmonella is already in debate they are also talking about the risks behind homemade mayonnaise which becomes more prevalent during these summer months.In this episode:
Today, I'm going to tell you about 7 foods to avoid, along with some healthy alternatives. 1. Liquid sugar Soda, juice, and high-sugar beverages deplete your body's vitamin and mineral reserves and contribute to insulin resistance. If you like soda, try Zevia zero-sugar soda instead! 2. Processed cheese Pasteurized cheese products can't be called cheese if they contain less than 51% cheese. Processed cheeses typically contain skim milk, canola oil, milk protein concentrate, modified food starch, whey protein, maltodextrin, preservatives, and salt. Choose real cheese instead! 3. Protein bars Many protein bars are worse than candy bars! They're often made with soy protein isolates and casein, and can contain 30 to 47 grams of sugar per bar! This number doesn't include the starches, which are also sugar. Protein bars are usually sweetened with highly processed sweeteners such as rice syrup, corn syrup, and tapioca syrup. Some are sweetened with sucralose, an artificial sweetener made from a chlorine compound. Try boiled eggs, cheese, and meat jerky for quick protein. 4. Seed oil mayonnaise Almost every mayo available lists soy oil as its first ingredient. Soy oil is a seed oil that's highly processed using solvents like hexane. It's high in omega-6s, which can be highly inflammatory. Look for mayo that is made with avocado oil and zero seed oils. Chosen Foods mayo and Primal Kitchen mayo are much better options. 5. Sweetened, flavored yogurt Seventy percent of the yogurt people buy is sweetened, flavored yogurt. This yogurt contains more sugar per ounce than ice cream! It also contains artificial colorings and flavorings. Opt for plain whole-fat grass-fed yogurt from A2 protein cows. For an even better option, try whole-fat kefir from grass-fed cows, sheep, or goats. 6. Soy protein Soy protein is a cheap, heavily processed protein found in many foods. It negatively affects your gut and liver. Opt for whole protein sources such as meat, eggs, fish, and seafood. 7. Modified starches Starches are chains of sugars, often used as fillers. Starches cause a more significant spike in blood sugar than sugar! Consume natural starch from butternut squash, beets, plantains, and purple potatoes.
Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University. Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry. Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health. In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about: What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade “A” milk standards, and the public health impact of PMO since its adoption 100 years ago The accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferences The microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumers The possibility of combining audits for producers that make both Grade "A" and non-Grade "A" products Ways in which public health agencies and food safety professionals can combat misinformation about “natural” foods like raw milk and dairy being healthier than pasteurized products FDA's future plans to expand upon the PMO and milk and dairy product safety. News and Resources FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1Federal Report Gives FDA Nine Recommendations to Improve Infant Formula OversightEU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More Difficult Upcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Kollel Iyun Halacha. Shuirim are held Sun-Thurs at 185 Miller Road Lakewood NJ. For more info email: kih185miller@gmail.com
Chris Colby and Steve Wilkes join James to taste Steve's Kölsch and to formulate an experimental beer using pasteurization to preserve fruit flavor.
In this episode Hannah & Abbie discuss the controversy of around drinking raw milk (unpasteurized). Is it sinful to drink pasteurized milk that's been heat-treated to kill harmful bacteria? Are you more righteous and more obedient to God if you drink raw milk? Can you believe in both science and God? Tune in to hear! Here's the post we're talking about so you can read it for yourselves! Thank you so much for subscribing to our podcast and sharing the show with people who need to hear this message! Make sure to follow us on Instagram @yourdailybreadpodcast https://www.instagram.com/yourdailybreadpodcast/?hl=en
How does bird flu spread to humans? Is raw milk safe to drink? What are the symptoms of bird flu in humans? Are STI rates increasing? Why are STIs on the rise? Our guest is AMA's Vice President of Science, Medicine and Public Health, Andrea Garcia, JD, MPH. American Medical Association CXO Todd Unger hosts.
Dr. Don and Professor Ben talk about the risks from highly pathogenic avian influenza (HPAI) in pasteurized milk. Dr. Don - not risky
In this episode, we sat down with Sally Fallon Morell of the Weston A Price Foundation (WAPF). Sally discusses America's greatest dietary failures including views on fats, pasteurized milk, commercial baby formula, nutritional advice for expectant mothers, and sugar. Find the Weston A Price Foundation HERE. Find the WAPF on Instagram HERE. Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
U.S. health officials say samples of pasteurized milk have tested positive for remnants of the bird flu virus that has infected dairy cows. AP Lisa Dwer reports.
本月早些時候，德州一名農場工人感染了禽流感。這是自 2021 年底病毒抵達美國以來發現的第二例人類病例。 但令人擔憂的是：本禽流感案例不是「鳥傳人」而是「牛傳人」。 ⚠️ 時事英文將於 5 月停更：https://www.zeczec.com/projects/ssyingwen/updates/42153 ——— · 網站 (相關文章 / 影片)：https://ssyingwen.com/ssep190 · 單字卡在 IG： ssyingwen ——— 本集 timestamps 0:00 Intro 0:37 第一遍英文朗讀 3:46 新聞 & 相關單字解說 15:56 額外單字片語 24:04 第二遍英文朗讀 ——— 朗讀內容參考了 Slate, CNN, Today.com, 兩篇 Wall Street Journal, Wall Street Journal, 以及兩篇 AP, AP. ——— 重點單字片語 (敘述欄有字數限制，完整版請參考講義)： Bird flu 禽流感 Texas 德州 Farmworker 農場工人 Virus 病毒 A bird 一隻鳥 A cow 一隻牛 Avian flu / Avian influenza 禽流感 Spread (動詞) 傳播、蔓延、擴散 Infect (動詞) 傳染、感染 Wild aquatic birds 野生水鳥 Geese 鵝 (單數為 goose) Type A H5N1 A 型 H5N1 Poultry industry 家禽業 Skunks 臭鼬 Seals 海豹 Porpoises 鼠海豚 Dairy cows / dairy cattle 乳牛 Cattle 為了它的肉或奶在農場被飼養的牛 Herd 獸群、牧群 Dairy herds 乳牛群 Human pandemic 人類大流行 The CDC (美國) 疾病管制與預防中心 Raw milk 生乳、生牛奶 Unpasteurized milk 未經高溫消毒的牛奶 Pasteurized milk 巴氏殺菌牛奶 On the mend (片語) 正在康復、好轉、變好 Maternity leave 產假
Hello, ya little chocolate-glazed donuts! On episode 127 of HINKY, we survived the apocalypse - sorry, I meant to say the eclipse - and we find out about some other special food releases besides those pesky Sun Chips. We each had our own separate food adventures over the past couple of weeks that were both pretty fun, and we talk about places we might wanna visit in the future. We try some snacks in Everybody Tries that taste exactly as advertised, we get our hands on the viral Coffee Mate dirty soda mix, and Sara gives us the history of American Cheese for the HINKY History Lesson. What else do we get into? Follow us wherever you find podcasts to find out! Social media: Hungry in Kentucky: New episodes every other Wednesday Twitter and IG @hungryinky Bluegrass Bourbon and Eats: Facebook and IG @bluegrassbourbonandeats Twitter @bbandeats Girls Beer Sports: New episodes every Tuesday Facebook and IG @girlsbeersports Twitter @grlsbeersports Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com
03/13/24 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com Phone: 866-867-5070. Included in this podcast: learn about the dangers of Pasteurization, truth or fiction-does Pasteurization destroy all the vitamins in milk? many Vegetarians depend on Raw Milk to get their Vitamin B12, you wouldn't Pasteurize Mother's Milk, Dr. Jack reveals a supplement that can replace what's lost in Pasteurization, do you know about Ultra Pasteurization? Raw Milk lasts longer in the refrigerator than Pasteurized Milk, what's so bad about eating high fat content Ice Cream?
Kentucky braces for another round of winter weather, an omnibus crime bill receives a lot of attention in Frankfort, a push to help new mothers, Kentucky's CPE addresses a DEI bill, Congressman Rogers is recovering from a crash, and why some choose unpasteurized milk.
Hi, everybody. Rodney couldn't join us at the beginning of the show. Did he join later? Listen and find out! If that isn't enough excitement for you, Kristin, Rich, and George share holiday anecdotes and talk about what they watched and read during their holiday breaks. All this plus brief discussions about Steamboat Willie in public domain and the Golden Globes. Thank you for listening. Connect with Meanwhile At The Podcast on social media. Don't forget to #livetweet (we're still calling it that)! Share the show, subscribe so you don't miss an episode, and rate us on your podcast apps. Those much coveted five stars are always appreciated. Stay safe out there. https://twitter.com/meanwhileatp https://www.instagram.com/meanwhileatp/ https://www.meanwhileatthepodcast.libsyn.com https://www.facebook.com/meanwhileatthepodcast NOW ON BLUESKY SOCIAL AND SPOUTIBLE @MeanwhileATP Rodney (AKA Art Nerrd): https://twitter.com/artnerrd https://www.instagram.com/theartnerrd/ https://facebook.com/artnerrd https://shop.spreadshirt.com/artnerrd Kristin: https://www.facebook.com/kristingollhofer https://www.instagram.com/kristingollhofer Rich: https://twitter.com/doctorstaypuft NOW ON SPOUTIBLE @doctorstaypuft
Daily Halacha Podcast - Daily Halacha By Rabbi Eli J. Mansour
The Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909), in Parashat Balak, discusses the concept of "Yayin Mebushal" – wine that has been boiled. Although Halacha forbids using wine that has been touched by a non-Jew, this prohibition does not apply to Yayin Mebushal. Once wine has been boiled, it can no longer become prohibited through contact with a non-Jew. At one point does wine become considered "boiled" and thus attain the status of Yayin Mebushal? The Ben Ish Hai writes that wine is considered "Mebushal" once it is brought to a boil and some wine has evaporated. Once evaporation begins to occur, the wine has the status of Yayin Mebushal and cannot become forbidden through contact with a non-Jew. Hacham Ovadia Yosef, in his Halichot Olam (Balak, 6), clarifies that the wine must be boiled at a temperature of 80 degrees Centigrade (176 degrees Fahrenheit). Accordingly, Hacham Ovadia adds, wine that has undergone pasteurization is, strictly speaking, considered Yayin Mebushal and cannot become forbidden through contact with a non-Jew. Other authorities – including Rav Yosef Shalom Elyashiv (contemporary) and Rav Shlomo Zalman Auerbach (Jerusalem, 1910-1995), disagree with this ruling, and maintain that the process of pasteurization does not render wine Yayin Mabushal. Hacham Ovadia therefore concludes that one should preferably ensure that pasteurized wine does not come in contact with a non-Jew if it had not been boiled in addition to pasteurization. If, however, a non-Jew did touch pasteurized wine, it is permissible "Be'di'abad" (after the fact). Hacham Ovadia makes reference in this context to the principle of "Ha'Torah Hasa Al Mamonam Shel Yisrael," which means that the Torah is sensitive to people's financial constraints, and does not want to cause them unnecessary financial losses. Therefore, since Halacha does, strictly speaking, consider pasteurized wine "Mebushal," we may permit drinking pasteurized wine that came in contact with a gentile, even if ideally this situation should be avoided. The Ben Ish Hai notes that boiling wine can only prevent wine from becoming forbidden; it cannot reverse the status of forbidden wine. Meaning, if non-Mebushal wine comes in contact with a gentile and thus becomes forbidden, it remains forbidden even if it is then boiled. Boiling only has the effect of preventing it from becoming forbidden if a gentile touches it. Furthermore, if Yayin Mebushal is mixed together with ordinary, non-Mebushal wine, and a non-Jew touches the mixture, then it becomes forbidden. Even though the Yayin Mebushal constitutes the majority of the mixture, the mixture nevertheless becomes forbidden through contact with a non-Jew. As long as there is even a drop of non-Mebushal wine in the mixture, it can become forbidden. Summary: Wine that has been boiled does not become forbidden if it is touched by a non-Jew. Some authorities maintain that pasteurized wine falls into this category, but it is preferable not to rely on this view, and to ensure that pasteurized wine does not come in contact with a non-Jew. Nevertheless, if a non-Jew does touch pasteurized wine, it may be used. If boiled wine is mixed with even a small amount of ordinary wine, and a non-Jew touches the mixture, it is forbidden.
9/13//23 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com Phone: 866-867-5070. Included in this podcast: an explanation of what pasteurization does to milk and the real reason why milk is pasteurized, the real story of vitamins and enzymes that pasteurization destroys, how enzymes work, a shocking revelation of what goes into flavored milk, you need animal fats to stay slim and you won't find them in skim milk and finally, the reason that we are now producing oil from cotton seeds.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010085/advertisement
In the quest for sustainable, unprocessed food, the consumption of raw milk is increasing. But is it a good idea for kids? Get full information in the blog.
7/5//23 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com Phone: 866-867-5070. Included in this podcast: Dr. Jack tells you why you want to cook some plant based foods and eat some meats raw, why we cook some plants and not others, heating milk in the pasteurizing process kills needed enzymes, some reasons why you should eat Sushi, raw oysters are the #1 source of zinc on the planet containing over 300 important enzymes. Next, Dr. Jack offers Doug some suggestions for treating his allergies and are Turkey Tail Mushrooms the New Thing?This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010085/advertisement
Happy Independence Day! Today our lovelies discuss their plans to hit the last half of the year with renewed motivation to better themselves and get active and eat healthier. Shanea has started running and Chika has coincidentally also started a charity run, but just for the month. The ladies also discuss some items that should and shouldn't be refrigerated, including one that Chika will be introducing into her diet to help combat her iron deficiency. For more on these topics and others, hit play and join the conversation!
"Foodie Fun with Chef Tom," is a bonus feature from the Left of Str8 Show, where our Special Correspondent, Pastry Chef and Foodie Host and Personality Tom Smallwood, creates fun, food and interesting conversations. Today Chef Tom is sharing a sugar cookie recipe (BELOW), and doing a little cookie decorating with Season 9 winner of the Food Network's Spring Baking Championship, Luke Deardurff. Listen in as they talk about Luke's new concept cafe he is opening, as well as pride month and baking. You can check follow Tom on Instagram @cheftom_pastry and any culinary questions, you can email him at Tom(at)leftofstr8radio.com. You can find Chef Luke on instagram at @LDPastry Thanks for listening and check back for more Left of Str8 Show Extras with our Special Correspondents Team. Listen in, share with your friends, and subscribe to the Left of Str8 Show on your favorite podcast distributors including Spotify, iTunes, iHeartRadio, Google Podcasts, and more. Also sign up for our newsletter and reminders of upcoming interviews at www.leftofstr8radio.com Tom's Sugar Cookie Recipe: (in Grams and approximate Conversions) Butter 1582 11 tablespoons Sugar 1400 7 cups Eggs 350 6 eggs Vanilla 90 7 tablespoons Flour 3150 15 cups Baking Powder 35 3 tbsp Salt 14 1 rounded tbsp Depending on Thickness 14-16 minutes in oven at 350 degrees. Tom's Royal Icing Recipe: (in Grams and approximate Conversions) Powdered Sugar 1200 5 3/4 Cups Egg whites (Pasteurized) 200 1 Cup Lemon Juice 15 3.5 Teaspoons Vanilla 15 3.5 Teaspoons
This week… Max and Kärel yell and ramble on about beer and how they're failing their challenges. Maybe all the beer has something to do with it. They also discuss how their mental health has been impacting their challenges and how the challenges impact their mental health. Kärel attempts to clean up his spelling act but gets pasteurized himself! Jokes, WYRs, crop circles, conspiracies, and so much more! But before all of that nonsense, they get the show started with the Beer of the Week! Beer of the Week: 9:55 - 55:06 Challenge Updates & Mental Health: 55:31 - 2:08:40 Kärel vs The Dictionary: 2:08:45 - 2:14:30 Joke: 2:15:40 - 2:17:00 WYR & Conspiracies: 2:17:00 - END BOW: Sierra Nevada Brewing Company, Summerfest Big shout out to our good buddy, Dekker Pellonari! He created the intro and outro music for us. Check him out on ig: @dekker.pellonari and find his music on Spotify by searching Dekker Pellonari If you're listening on Apple Podcasts or Spotify, rate and review the show, it helps us out a lot! Check us out on YouTube and subscribe to our channel! https://www.youtube.com/channel/UCRVYu7zopmxja1RsmVpOucQ/featur We're live on Twitch, check out our page! https://www.twitch.tv/holdusaccountable Find us on Twitter: https://twitter.com/hua_pod?s=11&t=DqKX0s9j1XzF2xFF3dBlDA If you want to let us know what you think of the show, or have an idea for the show, you can email us at HoldkmtPodcast2134@gmail.com or DM us on Facebook or Instagram @HoldUsAccountable
Lots of calls this week. 45? Relapse incidences information. Feeling nervous. Accidentally buying drugs. Depression food. How does the drive thru work? Lots of going through cars in the parking lot, going through guests rooms, finding concerning stuff. Telling my mom on me. Calling all guests. A little 3 person confusion. Drunk baby. Sneaking alcohol. Hiding places. Hit by a car. Hospital bills. Looking out the window. NOT impersonating the police. AND MORE MAYBE.
Welcome to Reclaimed Heritage, a podcast devoted to traditional skills for the practical home with Christy Goldsmith, Kari Parks, and Elaine Foisy. In this episode we will discuss different ways to improve the nutritional value of your dairy products. Store-bought, pasteurized milk can be used to make healthier versions of yogurt, whipped cream, ice cream, kefir, and butter. Join us to hear how and why you should make these at home. Below are links to everything we mentioned in this episode. Yogurt starter culture https://a.co/d/9HHXkmq Greek Yogurt starter culture https://a.co/d/0PiNaWo Kefir starter https://a.co/d/0PiNaWo Yogurt Maker https://a.co/d/5bgTaKh Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts!
Patrick One Our State of Consciousness Determines the Best Foods to Eat - So, Only You know for Sure the Soul, Mind, Body Hologram is the reflection of our state of consciousness that we have absolute total control over Who are spiritual Masters, why and how do they exist and are they real? Contemplate on the fact... the fact that all of us are eternal beings and will never, never.. ever "die". Wow! We were much more aware, evolved if you will back in the days of Atlantis and Lemuria ...but we eventually got full of ourselves and ended up in the bottom of the ocean. We've been experimenting with about six raw eggs a day. So far so good..worst that will happen is we'll end up egg heads. Cholesterol/fat appears to be the powerful component in eggs... but, if not, they are an amazing food. The JFK files were supposed to be released yesterday, a few were released but they are still keeping hold of the good stuff exposing the CIA. Pasteurized milk is definitely a problem for many while raw milk works just fine. We talk about ADHD from an inquiring Mom with Patrick's opinion on causes/cures. Every word that we think and speak has a deep energetic component that is in the body when given credence. Patrick's hair growth has quickened over the past three months or so. Is it the animal based diet he's on?
Patrick, part two the Soul, Mind, Body Hologram is the reflection of our state of consciousness that we have absolute total control over Who are spiritual Masters, why and how do they exist and are they real? Contemplate on the fact... the fact that all of us are eternal beings and will never, never.. ever "die". Wow! We were much more aware, evolved if you will back in the days of Atlantis and Lemuria ...but we eventually got full of ourselves and ended up in the bottom of the ocean. We've been experimenting with about six raw eggs a day. So far so good..worst that will happen is we'll end up egg heads. Cholesterol/fat appears to be the powerful component in eggs... but, if not, they are an amazing food. The JFK files were supposed to be released yesterday, a few were released but they are still keeping hold of the good stuff exposing the CIA. Pasteurized milk is definitely a problem for many while raw milk works just fine. We talk about ADHD from an inquiring Mom with Patrick's opinion on causes/cures. Every word that we think and speak has a deep energetic component that is in the body when given credence. Patrick's hair growth has quickened over the past three months or so. Is it the animal based diet he's on? --
Full title: "Hagaon Rav Shlomo Zalman Auerbach ztl on: Is Pasteurized Wine Considered Mevushal?" Sources: https://drive.google.com/file/d/112grSNCZa2XQ1vnlvn4ZSC-CgQrTQw-n/view
Listen to Episode #60 here - https://beyondlabels.supportingcast.fm/joinOn Episode #60, Joel answers a listener's question: Are all eggs pasteurized? Are eggs at the farmer's market pasteurized? In true Joel style, he and Sina begin discussing the topic at hand and end up pontificating about the consequences of all living things being porous.If you have questions, we'd love to answer them on the show! Please email your questions to contactbeyondlabels@gmail.comFind Joel Here: www.polyfacefarms.comFind Sina Here: www.drsinamccullough.comOur Videographer: www.nolangfilmco.comDisclaimer: The information provided by Joel Salatin and Sina McCullough, PhD is not intended to prevent, diagnose, treat, or cure any disease. The information provided in the podcasts, videos, and show descriptions is for educational purposes only. It is not intended to diagnose or treat any medical or psychological condition. The information provided is not meant to prevent, treat, mitigate or cure such conditions. The information provided is not medical advice nor is it designed to replace advice, information, or prescriptions you receive from your healthcare provider. Consult your health care provider before making any changes to your diet, medication, or lifestyle. Proceed at your own risk.Joel Salatin and Sina McCullough, Ph.D. specifically disclaim any liability, loss, or risk, personal or otherwise, that may be incurred as a consequence, directly or indirectly, of the use and application of any of the contents of their YouTube channel, Podcast, websites, books, Facebook pages, or any of the content during consulting sessions or speaking engagements. Proceed at your own risk. These statements have not been evaluated by the Food and Drug Administration.
This episode is for Matt.We open on a Civil War battlefield, a lone Union soldier slowly making his way across the field, dragging his broken leg behind him. The year...1991.This episode description is a non sequitur.Captain Kangaroo came to me in a dream when I was about 4 years old. True story.Also, this kid from the mid 1700s had serious, and I mean SERIOUS worms.Email justgonnareadthis@gmail.comWebsite
video: 1. 87% of Clinical Trial Data Hidden from Medical Journals; Fmr FDA Director: Not Our Job to Correct Faulty Drug Data in Articles – Roman Balmakov from Matter of Fact (10:00) 2. Sotomayor Voices Strong Defense Of Clarence Thomas (4:17) 3. Lara Logan Rapid Fires Truth Bombs On Ukraine Propaganda & The Democrat Narratives Of The Day (2:57) 4. There was an unexpected 40% increase in ‘all cause deaths' in 2021 (8:28) 5. New Rule: I Want My Lawyer! | Real Time with Bill Maher (HBO) ( 8:27) Resveratrol may turn white fat into ‘healthier' brown-like fat Washington State University, June 26, 2022 Resveratrol, a polyphenol from grapes and red wine, may convert excess white fat into calorie-burning brown-like fat, suggests a new study from Washington State University. According to data from lab mice, supplementing a high fat diet with resveratrol reduced weight gain by about 40% compared with control mice fed the high fat diet only. Professor Min Du and his co-workers demonstrated that mice fed a diet containing 0.1% resveratrol were able to change their excess white fat into the active, energy-burning ‘beige' fat. The researchers also showed that an enzyme called AMPK, which regulates the body's energy metabolism, stimulates this transition of white fat into the brown-like fat. “We provide evidence that resveratrol induces the formation of brown-like adipocytes in mouse [white adipose tissue in the groin] by increasing the expression of genes specific to brown adipocytes and stimulating fatty acid oxidation, which appeared to be primarily mediated by AMPK-alpha1,” wrote the researchers in the International Journal of Obesity “These data demonstrate, in addition to the inhibition of adipogenesis and stimulation of lipolysis, a novel browning role of resveratrol in white adipose tissue, which contributes to the beneficial effects of resveratrol in metabolism. Higher serum antioxidant vitamins predict lower risk of respiratory illness and mortality National Institutes of Health, July 1 2022. A pooled analysis published in Respiratory Research concluded that having lower serum levels of vitamins C and E was associated with a greater risk of suffering from wheeze or respiratory diseases, and that lower vitamin A, C and D were associated with an increased risk of dying from respiratory diseases. Paivi M. Salo and colleagues analyzed data from 16,218 men and women who participated in the National Health and Nutrition Examination Survey III (NHANES III), and 17,838 adults who were continuous NHANES participants who had information available concerning at least one serum antioxidant vitamin level. Forty-two percent of the participants reported using vitamin supplements. Lower vitamin C levels were associated with a greater risk of wheeze. Among smokers, lower levels of the alpha-tocopherol form of vitamin E were associated with increased wheeze and chronic bronchitis/emphysema. A higher risk of death from chronic lower respiratory disease was associated with lower levels of vitamin C. Among smokers with lower levels of 25-hydroxyvitamin D, chronic lower respiratory disease and influenza/pneumonia deaths were increased. Greater influenza and pneumonia mortality was also associated with lower vitamin A levels. In pooled analysis of NHANES III and continuous NHANEs participants, vitamin C deficiency doubled the risk of dying from influenza or pneumonia in comparison with sufficiency. Eat dark chocolate to beat the midday slump? Northern Arizona University, July 1, 2022 Larry Stevens eats a piece of high-cacao content chocolate every afternoon, which is in part because he has developed a taste for the unsweetened dark chocolate. Research shows that eating a piece of high-cacao content chocolate every afternoon lowers blood pressure and his new study reveals that it improves attention, which is especially important when hitting that midday slump. The study, published in the journal NeuroRegulation, examines the acute effects of chocolate on attentional characteristics of the brain and the first-ever study of chocolate consumption performed using electroencephalography, or EEG technology. EEG studies take images of the brain while it is performing a cognitive task and measure the brain activity. Stevens and his colleagues in the Department of Psychological Sciences performed the EEG study with 122 participants between the ages of 18 and 25 years old. The researchers examined the EEG levels and blood pressure effects of consuming a 60 percent cacao confection compared with five control conditions. The results for the participants who consumed the 60 percent cacao chocolate showed that the brain was more alert and attentive after consumption. Their blood pressure also increased for a short time. The most interesting results came from one of the control conditions, a 60 percent cacao chocolate which included L-theanine, an amino acid found in green tea that acts as a relaxant. This combination hasn't been introduced to the market yet, so you won't find it on the candy aisle. But it is of interest to Hershey and the researchers. “L-theanine is a really fascinating product that lowers blood pressure and produces what we call alpha waves in the brain that are very calm and peaceful,” Stevens said. “We thought that if chocolate acutely elevates blood pressure, and L-theanine lowers blood pressure, then maybe the L-theanine would counteract the short-term hypertensive effects of chocolate.” For participants who consumed the high-cacao content chocolate with L-theanine, researchers recorded an immediate drop in blood pressure. “It's remarkable. The potential here is for a heart healthy chocolate confection that contains a high level of cacao with L-theanine that is good for your heart, lowers blood pressure and helps you pay attention,” Stevens said. Only seven percent of adults have good cardiometabolic health Tufts University, July 1, 2022 Less than 7 percent of the U.S. adult population has good cardiometabolic health, a devastating health crisis requiring urgent action, according to research led by a team from the Friedman School of Nutrition Science and Policy at Tufts University in a pioneering perspective on cardiometabolic health trends and disparities published in the Journal of the American College of Cardiology. Researchers evaluated Americans across five components of health: levels of blood pressure, blood sugar, blood cholesterol, adiposity (overweight and obesity), and presence or absence of cardiovascular disease (heart attack, stroke, etc.). They found that only 6.8 percent of U.S. adults had optimal levels of all five components as of 2017-2018. Among these five components, trends between 1999 and 2018 also worsened significantly for adiposity and blood glucose. In 1999, 1 out of 3 adults had optimal levels for adiposity (no overweight or obesity); that number decreased to 1 out of 4 by 2018. Likewise, while 3 out of 5 adults didn't have diabetes or prediabetes in 1999, fewer than 4 out of 10 adults were free of these conditions in 2018. The study looked at a nationally representative sample of about 55,000 people aged 20 years or older from the 10 most recent cycles of the National Health and Nutrition Examination Survey. Generations Were Raised To Believe Processed Fruit Juice Was Health Food When It's Actually Junk Food Prevent Disease, June 30, 2022 There was a time when fruit juices were marketed as the ultimate health drink. A glass of sunshine packed with vitamins and energy. However, one of the great scams of the industrial food cartel is the so-called “fresh” juices sold in supermarkets. Many of these “fresh” juices can be stored for a year, so how fresh are they? The idea goes back to the 1920s, when American nutritionist Elmer McCollum blamed a condition called acidosis, an excess of acid in the blood, on diets rich in bread and meat. His solution was lots of lettuce and — paradoxically — citrus fruits. At the time orange juice was not hugely popular, but juice got an even bigger boost thanks to World War II when the U.S. Government wanted a new way to get a product rich in vitamin C to troops overseas. It poured money into research. In 1947 — just in time for the post-war consumer boom — scientists invented a way to remove water from juice and freeze the concentrate into a palatable product. The blocks of this concentrate could be sold to the new fridge-owning U.S. consumers or stored by manufacturers for months at a time, and sales exploded. Turns out there's a lot more to making juice than simply squeezing some citrus. As part of the mass-production process, big-name brands like Tropicana, Minute Maid, Simply Orange, and Florida's Natural add artificial flavouring in order to make sure your juice tastes consistent from carton to carton–and to make sure it tastes like oranges. Pasteurized, not-from-concentrate orange juice takes up a lot of storage space. In order to keep it from spoiling without adding chemical preservatives, the companies “deaerate” (or strip the oxygen out of) the juice. (Another surprise: During production, deaerated juice often sit in million-gallon tanks for as long as a year before it hits supermarket shelves.) The process strips the juice of flavour, which has to be added afterwards. Findings of a Consumer Reports investigation about arsenic and lead levels in apple juice and grape juice have prompted the organization to call for government standards to limit consumers' exposure to these toxins. Mediterranean diet plus olive oil or nuts associated with improved cognitive function Institute of Biomedical Investigations (Spain), July 2, 2022 Supplementing the plant-based Mediterranean diet with antioxidant-rich extra virgin olive oil or mixed nuts was associated with improved cognitive function in a study of older adults in Spain but the authors warn more investigation is needed, according to an article published by JAMA Internal Medicine. Previous research suggests following a Mediterranean diet may relate to better cognitive function and a lower risk of dementia. However, the observational studies that have examined these associations have limitations, according to the study background. Emilio Ros, M.D., Ph.D., of the Institut d'Investigacions Biomediques and coauthors compared a Mediterranean diet supplemented with olive oil or nuts with a low-fat control diet. The randomized clinical trial included 447 cognitively healthy volunteers (223 were women; average age was nearly 67 years) who were at high cardiovascular risk and were enrolled in the Prevencion con Dieta Mediterranea nutrition intervention. Of the participants, 155 individuals were assigned to supplement a Mediterranean diet with one liter of extra virgin olive oil per week; 147 were assigned to supplement a Mediterranean diet with 30 grams per day of a mix of walnuts, hazelnuts and almonds; and 145 individuals were assigned to follow a low-fat control diet. The study found that individuals assigned to the low-fat control diet had a significant decrease from baseline in all composites of cognitive function. Compared with the control group, the memory composite improved significantly in the Mediterranean diet plus nuts, while the frontal and global cognition composites improved in the Mediterranean diet plus olive oil group. The authors note the changes for the two Mediterranean diet arms in each composite were more like each other than when comparing the individual Mediterranean diet groups with the low-fat diet control group. “Our results suggest that in an older population a Mediterranean diet supplemented with olive oil or nuts may counter-act age-related cognitive decline.
It's the season one finale! Twenty five rapid fire questions each to see who can take the title and bragging rights for our first season of trivia. As always, if you would like to email us with questions, comments, errata, or a specific category you would like us to explore, contact us at: 2DDTpodcast@gmail.comLooking forward to seeing you all for Season 2.
We're cleaning out the cobwebs here at HWIDG, getting ready for the big move. So far we've found 12 dollars in Vietnamese dongs, a copy of the VHS from The Ring, and half an uneaten burrito that was somehow still good. So clean out your closets and let us know what weird things you find!- Labor- Homogenization- Anti-Violence- Tape GunsI greatly appreciate guys that can break their bodies day after day for years, earning minimum wage or just above it. We need those people. Society needs them to function. I am not those people. Do I want to waste away in an office? No, but it beats roofing in July. So don't ask your accountant to work on your roof, and don't ask your roofer to do your taxes. Those guys are good at what they do!Everything is the same these days. Movie blockbusters are all the same over-the-top world-ending CGI-fests. Social media is all essentially five different names for one platform you can copy/paste to. The news is the same repeating cycle of fearmongering and distraction. TV has all turned into lesser versions of classic shows. And it sucks. Almost nothing is truly unique anymore, and if it is, it's either ignored or shaved down to match everything else.Violence works. We see it time and time again. Why do you have to take your shoes off at the airport? Because some jackass tried to blow up an airport with a shoe bomb! Like 15 years ago! If your head was on the line as a public servant, in order to make sure that at least 50% of your constituents approved of you, you'd do anything you could to make those people happy. It's why torture works! People will do anything to not get hurt.Packing tape is a fickle mistress. You need her. Oh boy do you need her, and you need her bad. You could hardly move without her. Yet, every time you try and lay her down she turns into a huge mess! Folding in on her self, not sticking to where she needs to, even breaking under stress. And her gun? Useless. It jams, it comes unloaded randomly, and half the time you have to finish its job by yourself. You'd almost be better off without them. Almost.All this and more on this week's episode! Don't forget to join us on DISCORD, support us through the end on PATREON or by BUYING A SHIRT.
Are you gonna eat that? Pastor Zac & Ashley are talking nutrition today, and it's not that they're dietary experts, rather they're talking about the dietary choices we make with or without thinking, and how we can better care for us individuatlly and our families. The River Health & Wellness can teach you to use nutrition to combat against illness and prevent future disease. Learn More At: https://www.trhw.org/ For Episode Topic Suggestions, info@hpc.church
Is it permitted to drink pasteurized wine that was poured by a non-Jew? Sources can be found here
These two ideas might not seem totally related at all, but we're calling our podcast pasture raised versus pasteurized because we want to explore whether we should focus on avoiding germs or on giving the body the things that it needs to be strengthened.
Tonight we fight with each other. Who we are; Marcus Bradley Donovan aka the Pasteurized Chef, Damon Dixon, aka CrushingBoo Dixon, Valerie Michelle with 2 "L's" Torres, and James Roderick aka Captian Ranch Lube for another episode of The District of Misfits Show tonight around 10'ISH pm!! . We are the DISTRICT OF MISFITS mofo everywhere . DC As FCK Crushing DC Pasteurized Chef CrushingBoo Dixon @DCASFCKSHOW https://www.youtube.com/hashtag/misfits (https://www.youtube.com/hashtag/misfits) . . DC AS FUCK . https://www.youtube.com/hashtag/dcasfuck (#dcasfuck) https://www.youtube.com/hashtag/dc (#dc) https://www.youtube.com/hashtag/washingtondc (#washingtondc) https://www.youtube.com/hashtag/acreativedc (#acreativedc) https://www.youtube.com/hashtag/igdc (#igdc) https://www.youtube.com/hashtag/gaydc (#gaydc) https://www.youtube.com/hashtag/blackowned (#blackowned) https://www.youtube.com/hashtag/shopmadeindc (#shopmadeindc) https://www.youtube.com/hashtag/dcphotographer (#dcphotographer) https://www.youtube.com/hashtag/pictureoftheday (#pictureoftheday) https://www.youtube.com/hashtag/hospitalityfamily (#hospitalityfamily) https://www.youtube.com/hashtag/covid (#covid) https://www.youtube.com/hashtag/walkwithlocals (#walkwithlocals) https://www.youtube.com/hashtag/dcphotography (#dcphotography) https://www.youtube.com/hashtag/dcist (#dcist) https://www.youtube.com/hashtag/dcbartenders (#dcbartenders) https://www.youtube.com/hashtag/dcbartender (#dcbartender) https://www.youtube.com/hashtag/dmv (#dmv) https://www.youtube.com/hashtag/pastuerizedchef (#pastuerizedchef) https://www.youtube.com/hashtag/standwithsmall (#standwithsmall) https://www.youtube.com/hashtag/dcgogo (#dcgogo) https://www.youtube.com/hashtag/districtofcolumbia (#districtofcolumbia) https://www.youtube.com/hashtag/dcornothing (#dcornothing) https://www.youtube.com/hashtag/thedistrictofmisfitsshow (#thedistrictofmisfitsshow) https://www.youtube.com/hashtag/crushingdc (#crushingdc) https://www.youtube.com/hashtag/dcasfuckshow (#dcasfuckshow) https://www.youtube.com/hashtag/chefs (#chefs) https://www.youtube.com/hashtag/chef (#chef) https://www.youtube.com/hashtag/cheflife (#cheflife) https://www.youtube.com/hashtag/food (#food) https://www.youtube.com/hashtag/foodporn (#foodporn) https://www.youtube.com/hashtag/chefsofinstagram (#chefsofinstagram) https://www.youtube.com/hashtag/foodie (#foodie) https://www.youtube.com/hashtag/cooking (#cooking) https://www.youtube.com/hashtag/foodphotography (#foodphotography) https://www.youtube.com/hashtag/instafood (#instafood) https://www.youtube.com/hashtag/chefstalk (#chefstalk) https://www.youtube.com/hashtag/chefslife (#chefslife) https://www.youtube.com/hashtag/foodstagram (#foodstagram) https://www.youtube.com/hashtag/foodlover (#foodlover) https://www.youtube.com/hashtag/foodies (#foodies) https://www.youtube.com/hashtag/gourmet (#gourmet) https://www.youtube.com/hashtag/foodblogger (#foodblogger) https://www.youtube.com/hashtag/restaurant (#restaurant) https://www.youtube.com/hashtag/culinary (#culinary) https://www.youtube.com/hashtag/gastronomia (#gastronomia) https://www.youtube.com/hashtag/cook (#cook) https://www.youtube.com/hashtag/yummy (#yummy) https://www.youtube.com/hashtag/delicious (#delicious) https://www.youtube.com/hashtag/gastronomy (#gastronomy) https://www.youtube.com/hashtag/instagood (#instagood) https://www.youtube.com/hashtag/chefsroll (#chefsroll) https://www.youtube.com/hashtag/chefstagram (#chefstagram) https://www.youtube.com/hashtag/kitchen (#kitchen) https://www.youtube.com/hashtag/dinner (#dinner) https://www.youtube.com/hashtag/tattoo (#tattoo) https://www.youtube.com/hashtag/tattoos (#tattoos) https://www.youtube.com/hashtag/ink (#ink) https://www.youtube.com/hashtag/inked (#inked) https://www.youtube.com/hashtag/art (#art) https://www.youtube.com/hashtag/tattooartist (#tattooartist) https://www.youtube.com/hashtag/tattooed (#tattooed)...
Dr. Don and Professor Ben talk about the risks of “lightly” pasteurized orange juice left at room temperature for 24 hours Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks of "lightly" pasteurized orange juice left at room temperature for 24 hoursDr. Don - not risky
Today on The Clean Body Podcast, host Lauren Kelly talks to the Founder and CEO of Raw Farm, a dairy producer that crafts and sells organic cheese, kefir, butter, and milk from grass-fed cows that is wholly unprocessed and is considered "living" with all of it's beneficial bacteria intact.During the episode, you'll learn about: The scientific data that contributes to the historical timeline behind animal milk consumptionThe events that led to the demonization of raw cow's milkPasteurization and what it entailsThe health and nutrient differences between raw and pasteurized milkThe role of milk in building and maintaining gut healthThe role of milk in modulating the immune systemLactose-intolerance and what's really causing itThe difference between goat milk and cow's milkThe health benefits of kefir and grass-fed butterThe enzyme and nutrient profile of raw cheeseBenefits of raw kefir for petsFinding raw milk brands who only follow the highest safety standards About Mark McAfee, Founder & CEO of Raw Farm USA: Founder and chairman of the Raw Milk Institute ( nonprofit 501c3 ), Mark is an internationally recognized speaker and expert with an emphasis on Raw Milk production standards, gut biome, milk genomics, nutritional benefits, food safety and the medical benefits of raw unprocessed milk and products. Mark is deeply involved with raw milk food safety research and is associated with the International Milk Genomics Consortium at UC Davis. For more on Mark & Raw Farm USA: Website: https://rawfarmusa.com/Instagram: https://www.instagram.com/raw_farm_by_op/LinkedIn: https://www.pinterest.com/RAWFARM/Facebook: https://www.facebook.com/RAWFARMbyOrganicPasturesYouTube: https://www.youtube.com/organicpasturesFor more on Lauren Kelly & The Clean Body Podcast: Lauren's Instagram: https://www.instagram.com/HolisticLaurenKelly/The Clean Body Podcasts's Instagram: https://www.instagram.com/thecleanbodypodcast/YouTube: https://www.youtube.com/c/HolisticLaurenKelly
When I first came across Lily's book Real Food for Pregnancy, I was so grateful to know that there was a resource out there that aligned completely with my values. Even better, Lily is someone who has done the research and focuses on evidence based nutrition proving that a whole food, ancestral diet is critical to a healthy pregnancy and healthy baby. If you are pregnant or planning to get pregnant you need to listen to this episode. Highlights from this episode: Sarelle's 53-week milestones Common misconceptions people have about pregnancy nutrition You are eating for 1.1 not eating for 2 The risk of getting salmonella from eggs is very low during pregnancy If you avoid eating eggs during pregnancy you are setting yourself up for a deficiency Pasteurized milk can still be contaminated Choose grass-fed hard cheese, it contains less moisture and lower risk of bacteria The best quality food is the most nutrient dense What are macronutrients, what are micronutrients? The real food diet aka the ancestral diet Why you should eat nose to tail Processed food is devoid of nutrients The main nutrients missing from prenatal diets Protein intake during pregnancy should be much higher than guidelines recommend Organ meats are the most nutrient dense You can prevent and treat anemia far more effectively with food Organ meats are less expensive than supplements Vegetarians who consume pastured eggs and grass-fed dairy still get sources of choline, Vitamin A, and DHA Supplement recommendations for vegans Oysters, mussels, and clams are loaded with B12, iron, selenium, and DHA Prenatal vitamins shouldn't be the only source of nutrients Current recommendations for choline 94% of pregnant women aren't meeting their adequate intake levels The biggest concerns about gestational diabetes and the lifelong development of a child What does carbohydrate intake look like during a healthy pregnancy? Alternative options are available for the gestational diabetes test Warming foods are recommended during the 4th trimester Collagen rich sources of food are beneficial for healing postpartum Lecithin rich foods help blocked milk ducts Make sure you eat enough food postpartum Vitamin D recommendations for mom and baby Low blood sugar is not good for your mental health Micronutrients that play a role in thyroid health and mental health Pregnancy spacing allows time for your body to heal Show sponsor: Nook Sleep (use the code ULTIMATEBABY to save 15% off) Related links: Follow @marniwasserman and @ultimatehealthpodcast on Instagram for Sarelle (baby TUB) updates Lily Nichols - Real Food For Pregnancy (book) Lily Nichols website Follow Lily Nichols on Facebook, Instagram, and Twitter Lily Nichols - Real Food For Gestational Diabetes (book) Wild Meadows Farm (use the code ULTIMATEHEALTH to save $15 off your first order) US Wellness Meats Seeking Health – Prenatal (use code ULTIMATEBABY to save 10%) Lily Nichols - CGM Experiment: What I Learned As A Non-Diabetic From Wearing A Continous Glucose Monitor (article) Women's Health Nutrition Academy - Nutrition For Breastfeeding (webinar) Lily Nichols - Real Food Postpartum Recovery Meals: 50+ Recipes & Freezer Tips (article) Subscribe to TUBP in Apple Podcasts, Spotify or Google
On this week's episode of The Rural Woman Podcast, you'll meet Maria Stewart. Maria, along with her husband, own and operate Gorgeous Goat Creamery. Located in New Jersey, Gorgeous Goat Creamery offers pasteurized goat's milk and farmstead cheeses direct to consumer. They also make small-batch, handcrafted goats milk soap. Their mission is to increase community awareness and appreciation for local animal agriculture through the sale of sustainable, artisan goat dairy products. For show notes, including links mentioned in today's show, head on over to WildRoseFarmer.com https://wildrosefarmer.com/2020/12/04/episode-82-gorgeous-goat-creamery/
HALF BAKED, HALF FRIED, PASTEURIZED, HOMOGENIZED, BOOTLICKING COONS.
Below are a few highlights of the topics we touch on:Nutrition supplements that may be acceptable for small children*:Liqui-vite & salmon oil – children 6 months+Vita-squares and vita-guardNutrition’s role in raising healthy children.We discuss content from “Nutrition and Physical Degeneration” by Weston Price (1) and “Nutrition and Health” by Sir Robert McCarrison (2).Nutrition’s impact on behavior (3).Nutrition’s impact on IQ scores (4).Vitamin C relationship to IQ scores (5).Most important time for good nutrition in child’s development.Difference in health outcomes from good nutrition versus poor nutrition.Important principles for nutrition in children.Focus on cellular nutrition.Quality milk fortifies nutrition (6).*consult with a medical professional before taking any nutrition supplementsReferences1) Price, Weston A. D.D.S. Nutrition and Physical Degeneration. Price-Pottenger Nutrition Foundation; 8th Edition (January 1, 2009).2) McCarrison, Sir Robert. Nutrition and Health. Faber and Faber Limited. 1936.3) Schauss, Alexander. Diet, Crime, and Delinquency. Life Sciences Pr (June 1, 1981).4) Williams, Dr. Roger J. Nutrition Against Disease. BANTAM BOOKS; English Language Edition (January 1, 1973).5) Pauling, Linus. How to Live Longer and Feel Better. Oregon State University Press; Illustrated Edition (May 1, 2006).6) Douglass, William Campbell II, MD. The Milk Book: The Milk of Human Kindness is not Pasteurized. CreateSpace Independent Publishing Platform (March 9, 2004).
Everyone experiences occasional digestive symptoms such as upset stomach, gas, heartburn, nausea, constipation, or diarrhea. However, when these symptoms occur frequently, they can cause significant disruptions to your life. Fortunately, diet and lifestyle changes can have a positive impact on your gut health. A body that is continually constipated will become toxic. If food remains in the garbage for serval days, it spoils and smells filthy. Imagine this process transpiring in your body! When undigested food remains for more than 24 hours, bacteria will start to feed on undigested remains and produce toxic waste. The most common offenders of a toxic body are: Processed foods Pasteurized dairy products Processed juices Dehydrogenated fats IN THIS PODCAST I WILL BRING YOU THROUGH EVERYTHING YOU NEED TO KNOW ABOUT FIXING YOUR DIGESTION/BLOATING ISSUES! Resources:
WHITE FOLKS WILL ALWAYS FIND SOME BAMBOOZLED, BOOT LICKING, ASS KISSING, PUNKIFIED, HALF BAKED, HALF FRIED, PASTEURIZED, HOODWINKED, HOMOGENIZED COON AND/OR COONETTE TO TRY TO SWAY US TO THEIR POINTS OF VIEW.
Basement show yall... // Pasteurized Cheese Is Medicine // Well Meaning Liberals // Getting Coronavirus At School For Freedom // Bigger Agenda // Full Time Online Students // Blue Lives Matter Beer // Ride Sharings Done // The End Of The Car Saga // Music - Go Stupid - Polo G Street Fight Mail - P.O Box 82306 Columbus, OH 43202 Street Fight Radio Call In Show - (614) 655-3887
Pasteurized Wine for Kiddush & the 4 Cups at the Seder by Rabbi Avi Harari
Jeff Buck sits down with comedian Justin Lain to talk about Brie Aux Truffes a pasteurized cow's milk cheese from France. The podcast is recorded during the National Championship game and this cheese is eaten as a celebration. Justin shares how he didn't understand cheese until he got older. They both hype themselves up for the inevitable truffle attack. As always the podcast ends with some #CheesyMoments. This episode Justin shares his memories at a classic late night Chicago "cheesy" establishment.Follow @saycheesepodEmail: saycheesepod@gmail.comor leave us a positive rating/review!!Check out our weekly comedy show, The Say Cheese Showcase, every Tuesday at the Grand Central Market in Los Angeles - 7pm - Free admission
Raw Milk to Ultra-Pasteurized Milk and everything in between is the topic of today’s podcast. I’m going to talk all about all sorts of milk and milk products. I’ll give a brief definition of each one along with various commentary about development and uses of these nutrient-dense sources of food. But first, I want to welcome each and every new listener. I hope you enjoy this content and share it with your friends and family. And as always, a heart-felt welcome back to the veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. There is no show without you and your input. Exciting news is happening at the homestead. Are you ready? Let’s get to it. Today’s Show Homestead Life Updates From Raw Milk to Ultra-Pasteurized Milk, and everything in between Recipe – Crème Fraîche Homestead Life Updates It seems as though we skipped from summer to winter with only a few days of fall in between. Oh well, perhaps it will be warmer in December. Sometimes it is. When I first moved to Virginia, we experienced winters that had about 5 days of weather that would get down into the 20’s at night. Occasionally, we would have a night where it slipped into the teens. The past couple of years we have had some really cold winters with many days in the low-teens and even single digits at night with highs in the 20’s. This year, this fall, we have already had nights in the 20’s if you can believe it. Who knows what the winter will hold? Perhaps it will actually be warmer. The Cows Any day now we will have a new calf. Cloud is showing signs of the last stages. She moves very slowly and with difficulty as the calf has dropped down quite a bit. She waddles. Her udder is larger than Violet’s at this late point in her lactation cycle. Violet’s udder was larger at the onset of her lactation. She is at the end of her lactation cycle and producing much less milk at this point. The Quail The quail are doing well with the cold. Unfortunately, we lost 4 of the 6 to a predator. It happens. There were signs of an animal laying underneath the top cage. There are two sets of cages one on top of the other. Under the top cage is a slanted board with plastic so we can scrape off the manure. It looks like that plan will have to be modified in some way if predators are going to reach up from underneath and snag the birds. Anyway, the remaining two were put in with the main flocks on the lower level and all are doing well. Their waste goes straight through the bottom of the cage to the ground. There is extra board below them so no way to get up underneath that bottom set of cages. They are well off of the ground. The Sheep, Goats, and Donkeys All are doing well. I don’t remember if I mentioned that we lost a couple of lambs to predators. The rest are doing fine. The donkeys have been really good at keeping the predators away from the sheep and lambs. I’m not sure what happened there. The Creamery The inner walls are complete. Scott is going to take a break from all that block work and start back on fencing. The work is never done. While fixing fence he will also be creating firewood. We have been using standard heating during the unseasonably cold fall weather. But soon we will have wood to use in the wood stove for heating. It will be so warm and toasty in here. For the past week or so I’ve been closing myself into the office and running the small heater that we have in there to keep warm while the rest of the house is about 68 degrees. That’s really cold for me. It probably wouldn’t be so bad if I just surrendered and put some socks on to keep my feet warm. I don’t know about you, but when my feet and hands get cold the rest of me feels like it is freezing and will never be warm again. Enough about that. Let’s get on to today’s topic. From Raw Milk to Ultra-Pasteurized Milk And everything in between Dairy products have long been favored for their contributions to the human diet. Cave paintings made in the Libyan Sahara in 5000 BC show people milking animals and making cheese. Some research indicates that goats and sheep provided the first dairy products for humans. Later, cows supplied dairy products for much of the world. Before refrigeration was invented milk spoiled rapidly. However, we humans quickly learned to preserve milk by making butter, ghee, cheese and other fermented products. By the first century A.D., the Romans were master cheesemakers, even using cheese presses to aid in separating the whey from the curd. Over the years, people have experimented with many variations in milk—and cheesemaking processes. (See my podcast on The History of Cheese. Link in the show notes.) As a result, a great diversity of fermented milk and cheese products are available today. I gave the basics of cheese styles in a previous podcast. In a future podcast, I’ll go over more details of some common cheeses you might find in your local supermarket and what distinguishes them one from another. I’ll include information on our lovely cheeses as well. Milk Milk is a dairy product that is valued as a nutritious beverage, and ingredient in cooking, and the foundation of other dairy products, including butter, cheese, and yogurt. The composition of milk varies, depending on the type of animal, the breed, the animal’s diet, the season, and even the time of day the animal is milked. Unless I mention it as otherwise, milk in this podcast is about cow’s milk. Cow’s milk from a grocery in the US is composed primarily of water (88%). It contains about 3.5% milk fat and about 8.5% milk solids in the form of proteins (primarily casein), lactose (milk sugar), minerals, and vitamins. Milk provides a rich source of calcium, as well as vitamins A, D, E, K, C, and B. Commercial milk is fortified with additional vitamin D. To replace the vitamin A drawn off with the removal of milk fat, low fat and skim milk products are fortified with vitamin A. Casein is the primary protein in milk. It causes milk to clump and curdle in the presence of acid, too much salt, or too-high heat. When milk is heated, a skin can form on top. The skin is actually coagulated protein and fat. Milk also can coagulate and then burn on the bottom of a pan if you are not careful when heating it. Continuous stirring, heavy cookware, moderate heat, and minimal cook times help limit coagulation. Milk Processing Methods Milk, like all food products, provides a favorable host for the growth of bacteria, some of which can cause serious illness. Because of this, almost all milk is treated with some kind of pasteurization to kill bacteria and increase its shelf life. Pasteurization In the 1860s, French chemist Louis Pasteur discovered a way to use heat to prevent spoilage of beer and wine without destroying their flavor. Pasteurization applies the same theory to the treatment of milk. Personally, I think pasteurization does destroy the flavor of milk. See my previous podcast, Benefits of Raw Milk, for more on that. The law requires all Grade A milk to be pasteurized. In fact, nearly all milk sold commercially in Western countries is pasteurized. The most common pasteurization technique heats milk to 161°F for 15 seconds and then rapidly cools the milk to 45°F. Pasteurization is used to kill bacteria and extends the keeping qualities of milk by killing naturally occurring enzymes that cause milk to sour and ferment. Unlike raw milk, pasteurized milk does not become sour and naturally ferment into other products. Pasteurized milk, properly refrigerated, keeps for about a week before it rots and becomes completely unusable even for cooking. Ultra-pasteurization Ultra-pasteurization is often used to extend the shelf life of cream. Ultra-pasteurization subjects dairy products to much higher temperatures for shorter periods, destroying nearly all bacteria. Unopened, refrigerated ultra-pasteurized milk and cream stays fresh for 2 to 3 months. Once opened, the product will stay fresh about as long as conventionally pasteurized milk products. Ultra High Temperature Processing Ultra high temperature (UHT) processing combines the process of ultra-pasteurization with specialized packaging. Holding the milk for 2 to 6 seconds at 280°F to 300°F sterilizes it. Hermetically sealed sterile containers block out bacteria, gases, and light. Unopened UHT milk can safely be stored without refrigeration for up to three months. After it is opened, you handle UHT milk in the same way as conventionally pasteurized milk products. If you are making your own cheese at home, never use UHT milk. It has been damaged too badly to be useful in making cheese, yogurt and so on. Homogenization In raw milk, the milk fat particles float to the top, creating a layer of cream sometimes called the “cream line.” This happens because the fat globules, which are lighter than the surrounding water, are too large to stay suspended in the emulsion. To prevent the separation of milk fat, most commercially sold milk is homogenized. Homogenization breaks down fat globules by forcing the warm milk through a very fine nozzle. This process reduces the fat particles to 1/10 their original size, thus allowing the milk fat to stay suspended in liquid. Removal of Milk Fat Removing milk fat fills the demand for additional variety in milk and cream products. To remove milk fat, milk is processed in a separator, a type of centrifuge. The milk spins at high speeds, causing the lighter milk to collect at the outer wall of the separator, while the denser cream collects in the center, where it is piped off. Modern separators can produce a range of milk products from whole milk to low-fat or reduced fat to skim. Description of Milk Products Liquid Whole Milk Whole milk contains not less than 3.25% milk fat and 8.25% milk solids. Vitamins A and D are optional additions, as our flavoring ingredients, such as chocolate. Liquid Low-Fat Or Reduced-Fat Milk Milk with some fat removed will contain between 0.5% and 2% milk fat and not less than 8.25% milk solids. Common low-fat milk includes 1% milk; reduced fat milk includes 2% milk. Low-fat and reduced-fat milks must contain added vitamin A and vitamin D is optional. Liquid Skim Milk Skim milk is also called fat-free or nonfat milk. All or most of the fat has been removed. Skim milk is less than 0.5% milk fat and not less than 8.25% milk solids. Vitamin A must be added. Vitamin D is optional. Evaporated Milk Canned concentrated milk, called evaporated milk, is formed by evaporating about 60% of the water from whole or skim milk. It has a cooked flavor and darker color than regular milk. Evaporated or condensed whole milk contains at least twice the milk fat and solids of whole milk – 6.5% milk fat and 16.5% milk solids. Sweetened Condensed Milk Sweetened condensed milk is whole milk with 60% of its water removed and a large quantity of sugar added. It’s pasteurized and usually sold in cans. Sweetened condensed milk is not an acceptable substitute for whole or evaporated milk because of the added sugar. Dry Milk Powder Milk with nearly all moisture removed is called powered milk or dry milk. It is usually made from skim milk, although whole milk powder is also available. Dry milk can be used to enrich baked goods or it can be reconstituted in water. Varieties of Cream Half-And-Half A mixture of milk and cream is labeled half-and-half. It contains at least 10.5% but no more than 18% milk fat. We use it in coffee. Some use it in cereal. It is often used in baking and as an enrichment to other foods. Light Cream The next step up in thickness of cream is light cream. Also called coffee cream or table cream. It contains between 18% and 30% milk fat. It is also used in baking and as an enrichment for other foods. The higher you go in cream content the higher you go in calories. So, keep that in mind when deciding whether to use it in coffee or cereal. Light Whipping Cream Light whipping cream, also just called whipping cream, contains between 30% and 36% milk fat. It can be whipped or used to make sauces, ice cream, and other desserts. Heavy Whipping Cream Heavy whipping cream (HWC for the keto/carnivore crowds) is also called heavy cream. It contains at least 36% milk fat. As you would expect, it whips well and is used as a topping for desserts. It is also used for thickening, and as enrichment for sauces and various desserts. Other Milks All female mammals produce milk to feed their young, so it is not surprising that humans over the years have taken and continue to take milk from a variety of species. People in parts of Africa and the Middle East prize camel milk. Some groups in northern Scandinavia and Russia milk reindeer. It is said that Genghis Khan and the Mongolians conquered vast lands living on meat, blood and mare’s milk. Although cow’s milk is the most common today, people in many parts of the world use milk from sheep, water buffalo, and goats. Sheep’s Milk Sheep’s milk is higher in fat (6.5%) and protein (5.8%) content than cow’s milk. People drink sheep’s milk and make yogurt and cheese from it. True Roquefort cheese is made from sheep’s milk. Feta is traditionally made with sheep’s milk or a mixture of sheep’s and goat’s milk. Water Buffalo’s Milk Water buffalo’s milk has a high percentage of fat (7.2%) and a protein count comparable to that of cow’s milk (3.8%). Provolone cheese was first made with water buffalo’s milk. Today Italy prides itself on making the highest quality mozzarella cheese from water buffalo milk. Goat’s Milk Goat’s milk contains a similar amount of fat and protein as cow’s milk, but the smaller fat globules in goat’s milk stay suspended, making homogenization unnecessary. Cheese made from goat’s milk is referred to as chèvre (the French word for “goat”) and is noted for its sharp, tangy flavor. Cultured Products Fermented dairy products, also called cultured dairy products, are the result of adding a starter bacterial culture to fluid dairy products. Under the right temperature conditions, these lactic acid producing bacteria reproduce rapidly, causing milk or cream to ferment. The fermentation process gives dairy products a tangy flavor and thicker consistency. Buttermilk, yogurt, sour cream, and crème fraîche are the most common cultured dairy products. Buttermilk Traditionally, buttermilk was a byproduct of the butter-making process. Today people make buttermilk by introducing starter cultures from bacterial strains into skim or low-fat milk and then holding the milk at a controlled temperature for 12 to 14 hours. Buttermilk adds a distinctive, tart taste to baked goods and other dishes. Some people enjoy buttermilk as a beverage. Yogurt Yogurt adds a tangy flavor to sauces and other dishes and provides a low-fat substitute for sour cream. Yogurt is made by the same process as that for buttermilk but with different bacterial strains. This causes the milk to ferment and coagulate into a custard like consistency. Some yogurt contains live active bacteria. Medical research shows that yogurt with live active cultures helps the body produce lactase, an enzyme that breaks down lactose. This aids digestion, especially in those who have difficulty digesting milk products because of lactose intolerance. Research also suggests that eating yogurt with live active culture speeds recovery from some forms of intestinal illness. Sour Cream Sour cream is made using the same process and bacteria as those for buttermilk, but it typically uses cream with 18% milk fat as its base. Sour cream is smooth, thick, and tangy. Crème Fraîche Commercial crème fraîche is cultured, heavy cream that resembles a thinner, richer version of sour cream. Widely available in Europe, crème fraîche is expensive in the United States. Better to make it yourself with this easy recipe. Crème Fraîche Recipe Use it anywhere you would use sour cream. Because sour cream has less fat but more protein, simmering or boiling it will result in curdling. Crème fraîche is a better choice for sauces or soups. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here in the US, this crème fraîche is made by adding a fermenting agent with bacteria to heavy cream. What You Need 2 cups heavy cream 3 tablespoons cultured buttermilk What To Do In a glass jar, combine the buttermilk with the heavy cream. Cover the jar tightly with cheesecloth or other breathable material. Let sit at room temperature (70 to 75 degrees) for 24 hours. Remove cloth, stir. It will be thick but will get thicker. Screw on a lid, and refrigerate for another 24 hours before using. Final Thoughts Whew that was a lot of information about milk and milk products packed into one podcast. You might want to listen to that again and take notes. Or hop over to peacefulheartfarm.com and click or tap “Podcast” on the menu to read and bookmark the show notes. The homestead is perking along well. I’m so excited about the impending arrival of a newborn calf. Even though she wasn’t planned, life is precious to us and we will welcome this calf with open arms. We will figure out what to do with her. I’m sure it’s going to be a heifer. Ok, I’m not really sure. We don’t do ultrasounds to determine the sex of our calves, but it’s great to say out loud what I want. I hope you’ll experiment with brewing up some homemade crème fraîche. Remember, don’t use ultra-high temperature pasteurized cream. It simply will not produce the product you are looking to create. If you enjoyed this podcast, please go to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. And the best way to help out this show is to share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References The History of Cheese Benefits of Raw Milk Podcast Recipe Link Crème Fraîche To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
Welcome back to the podcast! Today's guest is pro soccer player turned Functional Diagnostic Nutrition Practitioner and Holistic Health Coach, Diane Kazer. She is the founder of dianekazer.com, and the creator of CHI program & podcast: CLEANSE your body, HEAL your hormones, IGNITE your life, which includes the T.I.T.S. Method to help women reverse Breast Implant Illness, by addressing Toxicity, Infection, Trauma and Shame. Enjoy! GUEST WEBSITE: https://dianekazer.com/ VIDEO VERSION: https://www.youtube.com/watch?v=_MW5m5ovqJ8&feature=youtu.be NEW COURSE: https://waistaway.chantelrayway.com/videocourse To learn more about the principles of intermittent fasting, purchase Chantel's book, Waist Away: The Chantel Ray Way NOW by visiting http://amzn.to/2CVmTgs YouTube Channel Link: https://www.youtube.com/channel/UCteFjiVaY6n0SOAixcyZbWA Like us on Facebook at https://www.facebook.com/TheChantelRayWay Things we love: https://chantelrayway.com/things-i-love-2/ Facebook group: https://www.facebook.com/groups/TheChantelRayWay ***As always, this podcast is not designed to diagnose, treat, prevent or cure any condition and is for information purposes only. Please consult with your healthcare professional before making any changes to your current lifestyle.***
In this episode, I had the pleasure of interviewing Sonny who is better known as @ancestralhealthguy on Instagram for his infographics on anxiety and gut healing support. In this episode, we talk about: - AncestralHealthGuy’s health journey- How he healed from debilitating anxiety and panic attacks- How he handles anxiety now- Anti fungals- Raw dairy and kefir- Pasteurized milk- Activated charcoal- Fermented vegetables- Properly preparing foods- Vegetables- Difference is of prebiotic and probiotics- Why he thinks L-carnitine should be an essential nutrient- L-glutamine and other supplements- All about candida- Gut dysbiosis- Identify gut support needs- Meat stock recipe- Meat stock vs bone broth- Ideal diet- Why Sonny isn’t full carnivore anymore- Sonny’s favorite vegetable and how he prepares it- Traditional food preparation- Fiber needs on a carnivore diet- Rice- Advice about gut, anxiety and everything else- Sonny’s favorite quote and why- What Sonny’s up to next——–ADDITIONAL SHOW NOTESThey can be found on the original YouTube post here. ——-MY BOOK**Carnivore Cure**Carnivore Cure provides a step-by-step approach to optimal health while also providing extensive nutritional information and evidence-based support for following a meat-based lifestyle (with hundreds of colored visuals and coveted Nutrition with Judy nutritional graphics). Carnivore Cure debunks nutritional misinformation and provides lifestyle support through the lens of holistic health.www.carnivorecure.com--------DISCLAIMER: The content is for educational purposes only. While I am a nutritional therapy practitioner and provide nutritional support, I am not providing medical advice. Whenever you start a new diet or protocol, always first consult with your trusted practitioner.
Have you asked yourself the question, “How long should raw milk last?” It’s a good question and I’ll address it today, and provide a great ice cream base recipe. You won’t have to worry about the cream lasting a long time. Your cream won’t last long because the ice cream recipe uses it up. Homemade ice cream is the perfect complement to an early autumn day that feels like summer is still hanging on. Welcome new listeners and welcome back veteran homestead-loving regulars. I appreciate you stopping by the FarmCast every week. There wouldn’t be a show without you. Are you ready to get to it? Let’s go. Today’s Show Homestead Life Updates How Long Should Raw Milk Last? Ice Cream Base Recipe Homestead Life Updates Garden The garden is done. Well, there are a few sweet potatoes to be dug up, but other than that, it’s all gone. Whew. Now we can rest until the spring. Well, not quite. There are clean up tasks and winter preparation of the beds, adding compost to improve the soil over the winter and covering the beds to keep the moisture in and the weeds out. Quail We are ready for another batch of quail eggs in the incubator. Not so many as last time. Due to the reduction of daylight, they are laying much fewer eggs. Last time it was 47. This time less than 30. Whatever comes in today will be the last of this period of collection. Eggs can be collected for 7 to 10 days and kept in a cool environment but not in the refrigerator. Most of our quail are brown coturnix. They are tan and brown with spotted plumage. We have one white one from the original batch of eggs that we purchased and one white one from that first batch that we hatched out about 2 months ago. They are already mature. The males are fertile and the females are old enough to begin laying eggs. We will take out enough females to fill out our breeding stock and the rest will go to freezer camp. Cows We are down to one bull from this year’s calves and we have just offered up Egwene for sale as well. She is our purebred Jersey heifer calf. Her mom is certified A2A2 and her sire is also certified A2A2. If you are interested please let us know. She is a lovely calf and quite affectionate if she thinks you have a bottle. We are weaning her and she has only a day or so left where she will get milk. At 5 ½ months old, she is developed enough to live on grass. Homesteading requires tough choices and letting go of favored animals is one of them. I will miss her but we have to be true to our plan. Seasonal Affective Disorder (SAD) The cooler weather we have had recently has been such a blessing. I hope it has been for you as well. I’m not a fan of summer. I like it okay in the beginning but it just seems to drag on and on. I’m the same way about winter. My favorite season is a toss up between spring and fall. Right now, fall is my favorite season, but I can guarantee you that in March my favorite season will be spring. I tend to get seasonal affective disorder. Anyone familiar with that? As the winter drags on and there is less sun, vitamin D can be in short supply and depression may not be far behind. Usually by the end of January I’m feeling it and by the end of February I can be almost immobile. My level of motivation has fallen through the floor. These days I just accept what is and don’t try to fight it. I revel in my – shall I say – laziness and enjoy it while it lasts. Come spring the world will spin out of control with so much to do and no time to do it all. It’s a familiar cycle for me. I’ve learned to ride it like a roller coaster. Let’s get to today’s topic. How Long Does Raw Milk Last? The short answer is nearly forever. The only thing that will stop you from consuming it is an aversion to the taste. First it becomes sour. Next it will thicken into yogurt. However, it will be a very strong yogurt. That yogurt will last a month or more. Along that time line you can drink the milk, use it in cooking, make cultured butter and buttermilk, and so on. Contrast that with pasteurized milk. Pasteurized milk does not sour, it rots. It truly goes bad and is not safe for consumption. You do not want to put it in your mouth under any circumstances. On the other hand, when raw milk ages and starts to sour, this is good! Great, in fact. What Makes Milk Sour and What Do I Do with It? The reason raw milk starts to sour is because beneficial, probiotic bacteria amounts are increasing and using up the lactose sugar, making it taste sour, again, like a nice unsweetened yogurt. So, how long should your raw milk last when you get it home? Sandra Clark whose website is www.healthfoodnaturally.com, has this to say: “If you get the milk the day it is milked, it will stay fresh up to 2 weeks. If it sours, no worries, it will become yogurt with no help at all (with a little sour cream on top).” Without a starter, the sour cream on top usually bitters, so you can just scrape it off and compost it if you don’t like the taste.” As for the yogurt, when we have left over milk at the end of the week, we just throw it in a ball jar and leave it in the fridge for if we get low on milk (because it has an amazingly long shelf life after turning into yogurt.)” When we do run out of milk, we just throw some honey and fruit (usually berries) in and blend the yogurt into a tasty yogurt drink.” I have some jars in there as old as two months and the yogurt tastes fine (well not like store-bought yogurt – to get that particular flavor you need to manipulate it with a bacteria starter like for cheese making – but with honey and fruit added it tastes wonderful!).” So according to Sandra it should last up to 2 weeks in your fridge. In my experience, I have kept milk for nearly a month before it soured. Because in the spring we have tons of milk, this happens often. We just keep drinking it until the flavor goes off, then use it for other purposes. What’s our Secret? What is our secret to milk lasting so long? It’s two-fold. First, cooling it quickly. The faster it gets below 40 degrees, the longer it is going to last. The second key is keeping it very cold. The colder you keep the milk, the longer it will last. Our milk refrigerator is set to 34 degrees. The problem that people have these days is having access to this great raw milk. I will do another podcast on how we got to this point. Today, I’ll just talk about where we are. There are lots of scary stories out there about how dangerous it is to drink raw milk. I say it’s hogwash and propaganda put out by some people in power with lobbyists to placate. The human species would have died out long before the pasteurization process was invented in the previous century if it was so dangerous. There are dangers in every food we consume. There are risks in every aspect of life. Assess your comfort level with the risk and make your choice. Raw Milk Choice The problem today is that in many states, there is no available choice for raw milk products unless you own your own cow. That’s why we started our herd share program. You can own part of a cow herd and receive the benefits of what your cows produce. More on that later. It’s so amazing to me that you can buy unpasteurized milk in the grocery store in 12 states, but the rest restrict it in various ways. It has to be labeled as pet milk in 4 states. 15 states allow it to be sold directly from the farm but not in the store. And of course, the herd share program is available in Virginia and 10 other states. In 9 states all sales are illegal and so are herd shares. So, 12 states think it is okay to for us buy raw milk and to consume it freely and the others are so certain we are all going to die of horrible illnesses that it has to be restricted or illegal altogether. I just cannot fathom the logic in this. If people were dying right and left, it would have been outlawed in all of those states wouldn’t it? Who is telling the truth? Recent Studies Show Raw Milk Related Illnesses are Decreasing While Access is Increasing You have to make up your own mind of course. And I will say again, there is risk in consuming any food. To help you with that decision as it pertains to raw milk, here is an article from the US National Library of Medicine Department of the National Institutes of Health (link in the show notes). It is titled Recent Trends in Unpasteurized Fluid Milk Outbreaks, Legalization, and Consumption in the United States. There is a ton of really great information in this study. Lots of data, as you might expect, and lots of charts and graphs. It’s really good stuff. I’ll quote from the Abstract. “Introduction: Determining the potential risk of foodborne illness has become critical for informing policy decisions, due to the increasing availability and popularity of unpasteurized (raw) milk. Methods: Trends in foodborne illnesses reported to the Centers for Disease Control in the United States from 2005 to 2016 were analyzed, with comparison to state legal status and to consumption, as estimated by licensing records. Results: The rate of unpasteurized milk-associated outbreaks has been declining since 2010, despite increasing legal distribution. Controlling for growth in population and consumption, the outbreak rate has effectively decreased by 74% since 2005. Discussion: Studies of the role of on-farm food safety programs to promote the further reduction of unpasteurized milk outbreaks should be initiated, to investigate the efficacy of such risk management tools.” So, there you have it. This study was initiated because they were pretty sure that the incidence of raw milk illnesses would increase as access was increased. They were wrong. There is now a push toward finding out if on-farm food safety programs are helping. I don’t need a study to tell me that they most certainly are. I’ve learned a lot of what I know because we have been studying cheesemaking for years. Others are just starting out and need to know about how to keep the environment sanitary and the milk clean. They need to know that it is really important to cool the milk quickly. Many still don’t use bulk milk tanks and have other ingenious methods of cooling the milk. A favored method is putting it in a freezer for 2 hours and then transferring to the refrigerator. I’m glad we have a bulk tank else frozen milk in broken jars would be a regular disaster. I get busy and forget stuff. Heck, I can walk into another room and forget why I went in there. Ever done that? Raw Milk in Virginia In Virginia, the way to have access to raw milk is via the herd share. You support the business by buying a share of the herd and get a designated rate of return on your investment. It is a commitment to be sure. It’s kind of like that wine buying club. You are committing to a certain amount of product per month for as long as you are a member. If you’re looking for an affordable cow herd share program in southern Virginia or the Piedmont Triad area of North Carolina that has quality, healthy, and long-lasting raw milk, cheese, butter and yogurt, this is it. We are situated in Patrick County, Virginia just northeast of Mount Airy, NC. Here are four reasons our cow herd share program is so good. We offer 100% heritage breed Normande and Jersey milk, cheese, yogurt, cream and butter from cows with certified A2A2 genetics. I have a podcast on what A2A2 genetics means and I’ll include the link in the show notes. Briefly, there was as genetic mutation that happened a while back that changed the structure of the milk. Most milk today is NOT A2A2 in nature. One of the reasons we chose our heritage breed Normande cows was the purity of the ancient genetics. We use antibiotics only at great need and absolutely NO growth hormones. Because we care for our pastures, our cows get only the best nutrition. Occasionally, there is a need for antibiotics. It’s no different than a human woman getting mastitis while breast feeding. Sometimes it happens and you take care of it. If it is necessary, that cow’s milk is harvested separately until the treatment and subsequent waiting period is long past. And the idea of forcing our cows to produce more milk with hormones is abhorrent to me. There is no regard for the health of the animal at all with hormones. There is only the focus on production. I don’t think those that use these artificial means of increasing milk even see that the cows are living beings. They treat them like machines. When they inevitably burn out due to over-taxing their bodies, they are shunted off to the sale barn and replaced with a younger model. It’s disgusting. Our cows are out on grass all the time, and only come in for milking. They receive a small amount of non-soy, non-GMO grain supplement. This has two purposes. First, to entice the cow into the milking parlor and second to make sure she maintains her body condition. Our Normande cows can get by with absolutely no supplemental feed and maintain their body condition until late in the season. We choose to make sure they maintain body condition from beginning to end. The Jersey cow requires a great deal more supplemental nutrition. It is very easy for her to lose condition. I recently did a podcast on this as well (Normande vs Jersey – the Cost). The Jersey cow breed is a wonderful choice for many. But they do come with problems that we have not experienced with our Normandes. I won’t go into other details but, the days of Jersey cows on our homestead are numbered. To join their herd share program, it only costs $60 AND one share is only $44 monthly! You can also purchase a half share for $30 and $22 per month or multiple shares if you have a larger family. The herd produces milk from the first week of May through the last week of October. Yogurt and sometimes cream is also available in that time frame. In the spring, there is always a glut of milk and we makes lots and lots of cheese with that. Our cheese are all raw milk cheeses. The legal requirement is that they be aged at least 60 days. However, none of our cheeses would be worth a darn at that young age. We age all of our cheeses well past that minimum. Some only come into their flavor after many, many months. And they get better and better with age. Our Herd Share Program Check out the Herd Share page on our website – www.peacefulheartfarm.com. Click or tap “herd share” on the menu to get more information. Or drop us a line via email or give us a call. We’d love to have a conversation with you. Fun fact about raw milk. Remember the old wives’ tale about drinking warm milk to get to sleep? That is likely due to the tryptophan in the milk. However, it doesn’t really work anymore unless you have a raw milk resource. Pasteurization destroys the tryptophan. And that’s it for today’s topic. Let’s finish up with a late summer recipe for home made ice cream. Ice Cream Base When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings. This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. What You Need 2 cups heavy cream 1 cup whole milk ⅔cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring What To Do In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Notes Download the recipes for flavorings Final Thoughts I’m so glad that summer is winding down. It was a long, rough summer. And I missed about half of it because of the appendicitis. Again, not a huge fan of heat of summer. Remember to contact us if you are interested in a Normande bull to strengthen your herd genetics or if you are looking for that A2A2 Jersey heifer for yourself or to add to your herd. If you’re not into raising your own cow but still want the benefits of raw milk products, we are here to help you out with that. For us the benefits of raw milk and raw milk products far outweigh the small risk factor. I’ll do another podcast on the statistics for the number and percentage of illnesses attributed to raw milk consumption shown in the larger scope of food in general. Where does raw milk fall in the list of food born illnesses from food in general? I hope you try out some really great ice cream recipes in these last days of summer and the early autumn. Share your experiences in the comments on the recipe page. Link in the Show Notes. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References US National Library of Medicine, National Institutes of Health: Recent Trends in Unpasteurized Fluid Milk Outbreak, Legalization, and Consumption in the United States Peaceful Heart FarmCast: What is A2A2 Milk? Normande vs Jersey – the Cost Recipe Link Ice Cream Base with bonus flavoring recipes download To share your thoughts: Leave a comment on our Facebook Page Share this show with your friends and family on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
Jeff Buck sits down with cheesemonger Charles Davis (DTLA Cheese) to talk about Challerhocker cheese - a raw cow's milk cheese from Switzerland. Together the two of them discuss how hard it is to pronounce the name "Kaserei Tufertschwil" before they briefly watch a video of a cow expo. They discuss what rennet is in a cheese and how "an unweaned ruminant" is just a waxing poetic way of saying "cow stomach". Jeff parody's a Gwen Stefani song to be about Challerhocker right before talking about how creepy the logo for Challerhocker is. As always, the podcast ends with some #CheesyMoments. Charles explains that his was celebrating a very UNIQUE birthday party.Follow @saycheesepodEmail: saycheesepod@gmail.comor leave us a positive rating/review!
Changing the Way Healthcare is Viewed and Managed This popular health radio show has invigorated a community and started a natural healthcare revolution. From the latest trends in holistic living and a view based on what you need to do, not want to do, Dr. Jake brings you crucial information that you have to know. Recent topics have been: Fat doesn't make you fat, the advanced nutrition plan and intermittent fasting. For more information: https://www.VictoryHealthCenter.com https://www.victoryhealthcenter.com/store/ CONNECT: Instagram: https://www.instagram.com/victoryhealthcenter/ Facebook: https://www.facebook.com/victoryknoxville Twitter: https://www.twitter.com/drjakeparrish Blog: https://www.day2dayjoys.com Youtube: https://www.youtube.com/channel/UCxpSQes0tv7buQDGCp5wHhg CONTACT: info@victoryhealthcenter.com *This content is strictly the opinion of Dr. Jake Parrish, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Parrish nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Milk is our our first food. It's sustained us since the beginning of time. The Lapplanders, Biblical Hebrews, Egyptians, Romans, Greeks, Spanish, and early American colonists all drank it. It's probably been the least controversial thing on the planet for the past couple thousand years or so. When cows eat grass in a pastoral setting, they produce good milk. But we've lost that logic somewhere along the way in modern America. We lock our cows in 6x6 foot stalls and make them stand on concrete for the duration of their short lives. We feed them grain. And then we pretend to watch in horror as people get sickened by the milk. Pasteurization was invented as a way to sterilize wine, but along the way it got applied to milk. Supposedly it makes milk safe. In fact, drinking a glass of pasteurized, homogenized milk is pretty dangerous. After researching for this episode, I refuse to drink another glass. Update: I have updated this episode to reflect a more balanced take on conventional vs. raw milk
Proponents of raw milk (that is, milk that isn't pasteurized or homogenized) say it's healthier and tastes better, but the U.S. government still classifies raw milk as potentially hazardous. Learn both sides of the issue in this episode of BrainStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
The Traditional Family Cow is the topic of today’s podcast. She has just about been pushed out of existence. Lots of us are trying to revive this wonderful, quality food source. I want to take a minute and say welcome to all the new listeners and welcome back to you veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates The Traditional Family Cow Crab & Artichoke Dip Recipe Homestead Life Updates The cows are doing great. Every day, twice a day, I walk out there and find them grazing peacefully on the grass. I circle around behind them and start calling out, “let’s go, let’s go” and they all start toward the milking shed. They walk pretty slow. Sometimes inside I’m all raring to go and I want to push them a little faster—as if the milking machine would go any faster—and they never really cooperate. They move pretty much at their own pace no matter now anxious I might be. Scott has Butter already up in the shed hooked up to the portable milker. So these guys are just mozying along at a slow pace on their way to the lounging area. That’s where they will hang out until Scott gets done milking Butter. No need to hurry. I’ll take a lesson from them and endeavor to maintain my inner peace. It’s a nice daily ritual. Lambert does not come running anymore. We weaned him off the bottle about a week ago. I still feel like I’m missing something when I go out to the field. Shouldn’t I be doing something else before bringing in the cows? Oh well, it will pass. And every once in a while, he still comes running up looking for a bottle and I can give him a little petting. The donkeys sure love their petting. All four of them got their hooves trimmed a few days ago. Daisy and Sweet Pea just stand their placidly—for the most part. They do shimmy a little bit every now and then. But Johnny and Cocoa still dance around a lot. They try to lay over all of their weight on Scott while he is holding up one of their hooves. Or they jerk that hoof around while he is trying to hold it. Cocoa had a little mishap when she did that. The grinding tool that Scott uses to file their hooves nicked her. We put some pine tar on it to keep the flies out and it looked to be a small enough scrape to heal in a few days. We weaned the one boy kid from his mom a couple of days ago. He’s merged in with the other boy goats. We have six in there now and four sheep. One ram and 3 lambs that will go to the processor soon. Let us know if you are interested. I know I always talk about Wytheville, but if you are in the Winston-Salem or Greensboro, NC area we can help you there too. Pass this along to anyone you know who might be interested. I still haven’t got the onions out of the garden. Perhaps this week I can get to that. The tomatoes are looking really good as are the black, red, and white beans and the Mississippi Silver crowder peas. Yum, yum. I wonder how the blueberries are doing. The birds are probably having a field day out there. It has been more than 4 or 5 days I think since I picked them last. I canned eight 24-oz jars of blueberry pie filling and froze two quarts of fresh blueberries that will go in pancakes and yogurt. More yum, yum. Let’s get on to the topic of the day. The Traditional Family Cow In a previous podcast I talked about The Tradition of Dairying. I gave a brief history and finished up with the growth of the large dairies in the 20th century. Today I want to follow up on that and talk more specifically about small dairy farms and the family cow. What was happening to the family cow while commercial dairying was being conformed to the 20th century model of food as commodity? Along with small farms of every sort, she was being priced out of existence. If you talk to old-timers you will hear the statement, “it doesn’t pay to keep a cow.” American food is cheap, or at least appears to be. Starting early in the 20th century, an elaborate system of subsidies has kept food prices artificially low, part of a cheap food policy that brands food as a commodity and the cheaper, the better. Quality is an afterthought if it comes up at all. This policy has been continued by every administration. Perhaps you are familiar with farm subsidies, payments to farmers designed to assist them in producing their products at predictable levels. Among the less frequently recognize effects of subsidies is that by covering part of a farmer’s costs, he or she is then able to accept a lower price for the crops or milk, so you pay less for food. Pointed out even less frequently is the government assistance that goes to processors. Everything from special university research projects to tax-deferred production plants may be paid for wholly or in part by tax dollars. Highway costs are shared by all taxpayers but benefit truckers—and the food industry—disproportionately. This is sometimes referred to as corporate welfare. These are some of the hidden costs of cheap food. In reality, you are paying more for your food from the grocery store than you may have realized. It’s just harder to see it because it is in the form of taxes. It is you and I, the taxpayers, that are paying the money in the form of taxes that then goes to the farmer, the processor and the transportation industry all via subsidies. With food costs comparatively low, even the formidable efficiency of the cow is hard put to offer an obvious fiscal advantage. Milk prices are low because dairy farmers, even taking rapidly diminishing subsidies into account, are paid at a rate that barely covers costs and they cannot market their milk freely. They must sell to consortiums under fixed contracts that are government regulated. And processors have certainly made milk conveniently available to markets. If a plot had been hatched to eliminate small farmers, place milk production and distribution in the hands of a few, and permit almost everybody to forget what milk was meant to taste like, a better plan could not have been devised. Consider also that in terms of buying power, American wages were high during the first 60 years of the 20th century and our dollars still buy more food than in any other westernized country. So keeping a cow does indeed cost more than buying milk at the store. Most people considering getting a family cow are no longer motivated by the old-timer view that the object of a cow is to “pay”, reasonable as this may be. Quality dairy products and the desire for a more centered way of life are what people now want. Cost is secondary. Treatment of commercial milk Pasteurization has its detractors and I am among them, but there is no doubt that milk distribution as we know it today would otherwise be impossible. The creation of the current distribution network ensured the destruction of the small, local dairy farm. Pasteurization destroys all bacteria including benign strains and it destroys enzymes, besides physically altering milk protein. In addition, by the 1950s virtually all milk was also homogenized. ‘Pasteurized and homogenized’, which appear on every container of milk, are not really related at all. They came about for different reasons. “Homogenized” means the milk is subjected to pressure and agitation which knocks apart the butterfat globule and stops it from doing what cream would naturally do: rise to the surface. This, too, was presented to you, the consumer, as a great advance but first and foremost it served the distributor. Back in those days everybody wanted cream, but after its pasteurization treatment with heat the cream was lumpy and unimpressive. Homogenization offer the advantage of distributing the cream evenly throughout the milk. The advantage for distributors was less charming. Once pasteurization made it possible to sell milk two or even three weeks after it left the farm there emerged a problem with a sort of sludge settling to the bottom of the bottle. This sludge largely consisted of dead bacteria and the macrophages that consumed them, and the longer the bottled milk sat, the more evident the sludge. With homogenization it becomes invisible along with the cream. Don’t let me put you off store-bought milk all together. Worst things are in ketchup and peanut butter. This might seem reason enough to get a cow herd share with us, but wait. There is more. Now we have BGH, bovine growth hormone, to consider. Consumers have expressed virtually unanimous objection to the fact that milk may now legally contain BGH which is passed into the milk as a result of the cow’s daily injection. The history of milk distribution does not offer much reassurance that your concerns will end the practice. Antibiotics, contrary to widespread belief, are never fed to dairy cattle; nonetheless, they sometimes do find their way into milk following teat treatment. The cow as security Does the future seem uncertain to you? One of the best ways to take charge of your own future that of your family is to raise and grow your own food. This is a life-affirming choice of action and one that may well offer better odds than going about armed to the teeth. Inasmuch as this is hardly a new idea, many schemes for self-sustaining food systems have been devised and revived from traditional methods. One method involves growing algae in vats on the roof. Another promotes earthworms and other insects as ideal basic food. There are systems for backyard fish ponds capable of growing many pounds of fish called tilapia by adding manure and other waste to their water. Some people advocate growing family size patches of soybeans along with other vegetables to provide food security. All of these approaches offer food security of a sort, along with major problems. Algae tastes awful, insects don’t appeal to the Western palette, tilapia are nourishing but boring. An all-vegetable diet is seriously boring and is extremely labor-intensive. I recommend the cow. If the biggest animal you’ve ever known personally was a golden retriever, the cow may seem like a giant step into the unknown. We can help with that. With a herd share we will do all the work and you still get the benefit of raising your own food. Amazing cow magic that most people don’t know about An overarching truth about the traditional family cow is that she drives your small farm economy. By living on a constantly renewing resource, grass, she is able to support herself and her calf and still provide milk for you. And a cow does this on a free resource made of water and sunshine. Through her sovereign ability to convert grass, which otherwise has no value, to milk and meat, which does have value, the cow produces a wealth of nutrition. Crab & Artichoke Dip Recipe Dip into this rich and creamy snack and a favorite bottle of wine. Use your slow cooker to make this recipe—it’s a perfect fit for a relaxed “friends” night. This recipe is keto-friendly if you leave off the crackers and dip your bacon in it. TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD: 3-1/2 cups. What You Need 3 cups fresh baby spinach 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 package (8 ounces) cream cheese, softened 2 cups shredded Peaceful Heart Gold cheese (or substitute Harvarti) 1 can (6 ounces) lump crabmeat, drained 1/2 cup sour cream 1/8 teaspoon salt 1/8 teaspoon pepper Assorted crackers (or bacon if you go keto) What to Do In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain. In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers—or BACON. Nutrition Facts 1/4 cup (calculated without crackers): 158 calories, 12g fat (8g saturated fat), 50mg cholesterol, 279mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 9g protein. Notes Peaceful Heart Gold matches well with sugary fruits like figs, raisins, walnuts, hearty, rustic bread, Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wine. Just as it accommodates spices and other flavors, Peaceful Heart Gold’s creamy-smooth, tangy flavor complements a wide variety of foods. You can shred it on a pizza instead of—or in addition to—mozzarella. It melts beautifully over burgers and in casseroles, and is fabulous in a grilled cheese. Final Thoughts That’s it for today’s farm updates and thoughts on the family cow. If you’re interested in that herd share, get in touch with me via email (give email address). You can also contact me through the website. www.peacefulheartfarm.com and go to the contact page. Call us at the farm at 276-694-4369. We’d love to talk with you in person. And give that recipe a try then go to the recipe page and provide your feedback in the comments. Let others know how you did with it and any modifications you made. If you enjoyed this podcast, please go to Apple Podcasts and write a review. And don’t forget to subscribe. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Crab and Artichoke Dip To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
The consumption of dairy products has been a mainstay for as long as mankind has been able to capture and milk animals of all kinds. Sheep, goats, cows, bison, water buffalo, donkeys and horses. All are still milked to this day. There may be others. These are the ones of which I am aware. I want to talk about this tradition that has helped our species thrive and develop over the centuries and millennia. But first, I want to take that blessed moment to say welcome to all the new listeners and welcome back to you veteran homestead-loving regulars who stop by the homestead every week. I appreciate you all so much. I’m so excited to share with you what’s going on in our neck of the woods this week. Today’s Show Homestead Life Updates Why We Drink Raw Milk Traditional Kefir Recipe Homestead Life Updates Oh my gosh, is it hot where you are? Whew!! We’ve been experiencing a real heat wave here. Temperatures that are normal for late July and August. Thank goodness that we will be back to normal for next week. Highs in the high 70’s and low 80’s. Today is great. The 90-degree days drained the energy right out of me. I expect that in the middle of summer. But come on, it’s still 3 weeks until the summer solstice. Garden and Orchard Speaking of draining energy. The garden is burning up. Well is would be if we weren’t diligently watering every day. The orchard too. And the weeds are still progressively taking over. This time of year I’m really pressed for time. Milking twice a day. Making cheese. Going to the Farmer’s Market and on and on. As I’ve said before, the garden gets pushed down the list of priorities. This too shall change in the future. It takes a lot to get a business off the ground. Once we are more established, we can let up a little bit, I think. Creamery A little progress has been made on the creamery. It is still creeping along compared to the plan that Scott originally made, but it is what it is and we persevere. It’s the journey that is important. It’s the system that we are setting in place that is important. Goals come and go, but the system remains. Animals We still have a couple of baby bulls for sale. If you are looking to improve the beef and dairy genetics of your herd, the Normande cow is a good bet. Visit our website at www.peacefulheartfarm.com and go to the contact page and let us know of your interest. We also have a 1-year-old and a proven 2-year-old bull that are available. As we move to AI for our very small herd, we no longer need bulls. One less thing to keep up with. We have our ground beef on sale $6.00 for one pound, $250 for 50 pounds and $500 for 100 pounds. We also have a few – very few – lambs available. Again, go to the website and let us know of your interest in a whole or half lamb. $380 for a whole lamb and $200 for a half. www.peacefulheartfarm.com Alright that’s it for homestead updates. Let’s get on to the topic at hand. Why We Drink Raw Milk I’m going to talk about why we consume dairy products; the benefits. Our dairy products come straight from our grass-fed cows with no alteration from their live state. It’s all about the nutrition. Traditional foods raised using traditional methods produces that traditional robust health of days gone by. I’ll get to the specific health benefits in a moment. If you’ve been told that drinking raw milk is dangerous, you’ll be surprised to know that you’ve been misled. The truth about raw milk? An extensive look into research and claims made by the FDA and CDC related to raw milk being dangerous have been found to be completely unwarranted. It actually benefits your body in many ways, and although it might have earned a reputation among some for being dangerous, you shouldn’t miss out on all this amazing superfood has to offer because raw milk benefits are truly impressive. What is “raw milk” exactly? It’s milk that comes from grass-fed cows, is unpasteurized and unhomogenized. This means raw milk contains all of its natural enzymes, fatty acids, vitamins and minerals — making it what many refer to as a “complete food.” Eggs fall into the “complete food” category also. Everything needed for growth and health is contained in the package. No need for sterilization or added sugar. But can’t raw milk cause problems due to the risk of consuming bacteria? The risk of this happening is very, very low. In fact, according to medical researcher Dr. Ted Beals, M.D., you are 35,000 times more likely to get sick from other foods than you are from raw milk. Reference in the show notes. You can get sick from consuming any food. Your risk of illness from raw milk is quite small. The CDC reports that there are an estimated 48 million foodborne illnesses diagnosed each year. Yes, your heard that right. 48 million. Of these 48 million illnesses, only about 42 (about 0.0005 percent!) each year are due to consumption of fresh, unprocessed (raw) milk. Dr. Chris Kesser did a thorough investigation to get the true impact of raw milk illness and death (as the CDC makes it sound inevitable). He found that your chances of becoming hospitalized from a bacterial illness caused by raw milk is three times less than your chance of dying in a plane crash. The statistics indicate that most accusations and concerns over raw milk have been overstated, and because of that its health benefits remain underrated. Raw milk benefits are numerous and can help address a large number of nutritional deficiencies that millions of people, especially those eating the standard American diet, are currently experiencing. For instance, raw milk benefits allergies and skin, all while containing beneficial nutrients available in a living product. Five Benefits of Raw Milk 1. Reduces Allergies Studies now suggest that children who drink raw milk are 50 percent less likely to develop allergies and 41 percent less likely to develop asthma compared to children who don’t. A study published in the Journal of Allergy and Clinical Immunology involved 8,000 children with various diets, and one of the conclusions that researchers made was that by drinking raw milk, children experienced “naturally immunizing” effects. As documented on the Real Milk.com website, many other studies carried out over the past century have shown that raw milk benefits and supports children’s growth and development in other ways too. Examples are: increased immunity against infections, dental health boosted and support for skeletal growth. Again, reference in the show notes. You might be wondering: How can raw milk reduce allergies, and isn’t dairy tied to high rates of intolerance or sensitivities? Nutrients like probiotics, vitamin D and immunoglobulins (antibodies) found in raw milk naturally boost the immune system and reduce the risk of allergies in both children and adults. Enzymes found in raw milk help with digestion but are often reduced or destroyed during pasteurization. Without those enzymes, lactose intolerance is much more likely. 2. Helps Improve Skin Health Dairy might have a bad reputation when it comes to causing or worsening acne and skin inflammation, but this is far from the case with raw milk. As I’ve said, the benefits of raw milk are numerous, but surprisingly one of the most common reasons that people consume it is to benefit their skin. The success stories of people consuming raw milk to improve conditions such as psoriasis, eczema and acne are very widely reported. Raw milk benefits the skin for the following reasons: It contains healthy fats: Because raw milk contains large amounts of healthy saturated fats and omega-3 fats, it supports skin hydration. It supplies probiotics: Probiotics in raw milk can kill off or balance bad bacteria in your gut, which can dramatically affect the health of your skin. Research shows that inflammation and unbalanced gut flora contribute to skin issues such as acne and eczema. 3. Helps Prevent Nutrient Deficiencies According to the USDA, nearly 300 calories a day in the average American’s diet (out of a total 2,076 calories) can be attributed to added sugars or sweeteners. In comparison, nutrient-rich foods like raw dairy, fruits and vegetables only contribute about 424 calories. One serving of raw milk contains about 400 milligrams of calcium, 50 milligrams of magnesium and 500 milligrams of potassium. These minerals are vitally important for cellular function, hydration, building bone density, blood circulation, detoxification, muscle health and metabolism. 4. Can Be Used to Make Probiotic Foods Probiotics are microorganisms that line your gut and support nutrient absorption. They also help protect you from foreign invaders like E. coli and parasites. The best way to include probiotics in your diet is to get them in their most natural state, which includes raw milk products, such as cheese, kefir and yogurt. Real, raw and organic probiotic yogurt, cheeses and kefir have been consumed by some of the healthiest populations living around the world for thousands of years. Some disorders probiotic foods are known to help with include: Diarrhea Inflammatory bowel disease Irritable bowel syndrome Skin infections Weakened immune system Urinary track infections Vaginal yeast infection 5. Doesn’t Contain Added Sugar or Synthetic Ingredients In addition to pasteurization, conventional milk also usually undergoes a homogenization process. Homogenization is a high-pressure process that breaks down fat into tiny particles — however, fat subjected to high heat and pressure becomes oxidized and rancid. Many low-fat dairy products also have thickening agents added to make up for lost texture. Raw milk needs no added thickeners or shelf-stabilizers and also doesn’t contain added sugar or flavors. Most foods have some levels of natural sugar, including raw dairy, which has the type called lactose. The natural sugar in dairy is balanced with other nutrients and therefore not a concern (even healthy for you in moderation). Raw Milk Nutrition Facts Raw milk is truly one of the most nutrient-dense foods in the world and has a nutritional profile unlike any other food. I understand if you’ve been cautious in the past about drinking raw milk because of all the negative media it might have earned. Let me help ease your mind. As a species we have been drinking this luscious, delectable beverage for thousands upon thousands of years. Today more and more people are drinking raw milk. We are slowly getting back to wholesome, unadulterated food that has served us for millennia. Over 10 million Americans now drink raw milk on a regular basis. They do so because of the benefits which include: Healthier skin, hair and nails Nutrient absorption Stronger immune system Reduced allergies Increased bone density Neurological support Weight loss Help building lean muscle mass Better digestion What exactly makes raw milk such an incredible superfood? Let’s take a look at its unique nutritional profile, and it will become clear. Raw Milk Benefits: Nutritional Profile of Raw Milk Fat-Soluble Vitamins A, D and K2 Because raw milk comes from cows or goats grazing on grass, research studies have shown that it contains a higher level of heart-healthy, fat-soluble vitamins than milk that comes from factory-farm cows. These vitamins support the brain and nervous system and are crucial for development, focus and brain function. Fat-soluble vitamins also support bone density and help naturally balance hormones. Short Chain Fatty Acids, CLA and Omega-3s In addition to being high in anti-inflammatory omega-3 fatty acids, raw milk from grass-fed animals is a rich source of butyrate, a short chain fatty acid that’s widely known to control health issues related to inflammation, slow metabolism and stress resistance. Additionally, raw, grass-fed milk is packed with conjugated linoleic acid (CLA), which according to Memorial Sloan Kettering Cancer Center has been tied to cancer prevention, healthier cholesterol levels and can even help reduce body fat. Essential Minerals and Electrolytes: Calcium, Magnesium and Potassium Raw milk is one of the highest sources of minerals and electrolytes, of which many people need more. Whey Protein and Immunoglobulins By far, the best-tasting curds and whey protein come from our raw milk. CHEESE. Also, whey protein is fantastic for anyone who’s looking to burn fat and build or retain lean muscle. Whey is high in the following enzymes: alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin and immunoglobulin. Probiotics: Kefir, Cheese and Yogurt Probiotics are only found in small amounts in raw milk, but when you ferment raw milk to make foods like kefir, yogurt or cheese, the good bacteria dramatically increase. In fact, there are no other foods in the world as naturally high in probiotics as cultured dairy products. And these are just the tip of the iceberg when it comes to raw milk benefits. Raw Milk Benefits vs. Conventional Milk Let’s compare. Dairy products have gotten a bad rap over the years, but this is actually mostly due to the pasteurization process. When milk is pasteurized, it destroys many of the nutrients that make raw milk beneficial. Why is pasteurization even performed in the first place then? Because it exposes milk to very high temperatures, it can also kill harmful bacteria that are possibly able to make their way into the milk. However, as I mentioned before, it’s very rare for these types of bacteria to be found in milk to begin with. There are other options to ensure the bad bacteria doesn’t get into the milk in the first place. Key nutrients and enzymes are greatly reduced during the pasteurization process. If you consider the fact that many of these nutrients are not only reduced, but altered from their original states, you can understand that some of these nutrients are completely unavailable for your body to use and can be very difficult to digest for many people. Allergies and lactose intolerance are higher with pasteurization as well. Another major negative of pasteurization is that it destroys the digestive enzymes needed to break down and absorb certain nutrients. In the previously mentioned study, researchers found lactase (the enzyme in dairy) levels are greatly reduced with pasteurization, which is one explanation as to why so many people are lactose-intolerant. A survey conducted by the Weston A. Price Foundation found that of 700 families interviewed, amazingly about 80 percent of those diagnosed with lactose intolerance stopped having symptoms when they switched to raw milk. Raw Milk Nutrients To put things into perspective, according to medical studies, the following nutrients in raw milk are 100% fully active and during pasteurization they are altered or destroyed: Vitamin A, 35% reduction; Vitamin C, 25-77% reduction; Vitamin E, 14% reduction; Iron 66% reduction; Zinc, 70% reduction; B-Complex Vitamins, 38% reduction; Calcium, 21% reduction; Enzymes, 100% destroyed; Immunoglobulins, damaged; Whey Protein, denatured. Again, all of these nutrients are 100% active in raw, unpasteurized milk. Pasteurized milk is a lesser product. As I mentioned earlier, they end up adding stuff to a product that was perfect before pasteurization – unless contaminated by careless practices. Our Herd Share Program Want to have the freedom to consume raw milk? Join our herd share program. Own part of our cow herd and enjoy the benefits that we do every day. During the summer we have fresh milk, yogurt, butter and sometimes a bit of cream, while in the winter we have aged cheese and more butter. The way it works is that you buy into our herd of dairy cows. We will care for them for you and we will gather the milk benefits for you. We will even process those benefits into fermented products such as yogurt and cheese. For a full share in the herd it is $60.00. A half share is $30.00 and you can also choose multiple shares. One and a half is $90. Two is $120.00 and so on. Once you own part of the herd, you simply pay us a maintenance and service/processing fee on a monthly basis. A full share is $44.00 per month, a half is $22.00 per month, 1 and a half is $66.00 per month, 2 shares is $88.00 per month and so on. What you can expect to receive from your cows is milk, yogurt, cheese, and sometimes butter and cream. Every week I will let you know what is available and you choose how you want to receive it. Choose 1 item from the full share list or two items from the half share list. We milk the cows seasonally which means your cows will provide you with milk and yogurt from the first week of May through the last week of October on a weekly basis. For the other six months we will continue to store and manage your cheese and butter. You can pick up your share twice monthly at the Farmer’s Market in Wytheville or from the farm. That’s it. For more information, go to www.peacefulheartfarm.com/virginia-herd-shares. And feel free to call or email me with your questions. How to Make Traditional Kefir Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir. Milk kefir is not only easy to make, it is a delicious, probiotic-rich, versatile beverage your whole family can enjoy. This recipe uses the direct starter culture. You will not have to maintain kefir grains. Perhaps you can learn that a little later. What You Need Equipment: Glass or plastic container Plastic, wood, or stainless-steel stirring utensil Coffee filter or cloth Rubber band to secure the cover Ingredients: 1-quart raw cow milk (Needs to be very fresh. Don’t wait as the competition between beneficial bacteria is quite fierce.
On this episode of Riggo the Diesel, Hall of Fame running back John Riggins and Voice of the Redskins Larry Michael discuss Colt McCoy drinking pasteurized milk, Case Keenum wearing vintage Redskins gear and Riggo shares a story from his trip in Costa Rica.
Welcome to a special solo episode of Living 4D with Paul Chek!In this first episode of a special 5-part series, Paul explores how you can evolve yourself physically.What does that mean?Many people feel trapped or constrained by their biology - that their genes are their fate. They have a slow metabolism.. they're big boned... they have a genetic predisposition for cancer... they're an ectomorph or an endomorph...Well in this episode, Paul explains why the science of epigenetics shows us that we have far more control over our level of physical health and wellbeing than we could have imagined and shows you how you can build a lifestyle that helps you become your healthiest, fittest best!Show NotesWhat does it mean to evolve? (2:13)How we evolve to a second simplicity. (3:47)The elements that make up our bodies. (8:29)Do an exercise with me… (9:30)“People lose parts of themselves every day.” (16:20)The body is the ultimate temple of worship. (17:31)The concept of possession. (19:49)Energy fields help us evolve. (22:42)The science behind acupuncture. (25:53)Our body is a product of the entire universe. (29:16)Do you feel alone in your body? (30:24)Our genes matter, but how? (32:58)How epigenetics helps us evolve. (38:49)Every living thing has morphogenic fields. (44:43)Be healthier and whole for yourself, your family and the world. (49:46)The simple steps Paul teaches in his Holistic Lifestyle Coaching and CHEK Practitioner programs. (53:53)Step one: What do you love enough to change your body for? (54:36)If you don’t have a dream, goal or objective to work on, what is your nightmare? (58:47)Step two: The forces that create everything in the universe. (59:33)Are the forces governing your body out of balance? (1:04:31)Step three: The choices you can make in regard to people, places and things. (1:05:42)The negatives of doing nothing — apathy — are more devastating to your life and the world. (1:07:19)Step four: The 4 Doctors. (1:08:24)Ignoring any of these 4 Doctors in relationship with your body makes it impossible to evolve optimally or efficiently. (1:11:17)“Your yes has no value until you learn to say no, and you don’t know when to say no until you have values to guide your decision-making process.” (1:14:59)Step five: The design factors people need to have an evolving, healthy lifestyle. (1:16:25)If your willingness isn’t at least a 7 out of a 1-10 scale, you probably won’t follow through with your dream. (1:20:41)Step six: The foundational principles. (1:23:48)Thinking can deplete most of the blood sugar in our bodies at any given time. (1:26:25)The yin and yang principles. (1:28:13)Swelling or discoloring around your eyes may be a sign your kidneys or liver aren’t functioning properly. (1:29:11)You should be eating organically or biodynamically grown foods for your health. (1:32:15)Diet logging can be critical for your health. (1:37:55)Pasteurized foods are dead foods. (1:41:37)Popping your joints may be a sign you’re not drinking enough water. (1:45:15)Is your water charged? (1:49:26)Drink half your body weight in water every day. (1:53:48)The most cost-effective natural medicine: Sleep. (1:55:11)Dreaming helps our mind and body in ways not unlike a computer hard drive defragmenting, processing and rebooting. (1:58:19)Eating too late at night deprives your body of sleep and rest. (2:01:31)For more notes and resources, visit our special episode notes page.
Learn about why people around the world keep their milk at different temperatures; a diet that’s good for your health and for the health of the planet; and, a cognitive bias that might make you think that everyone agrees with you. In this podcast, Cody Gough and Ashley Hamer discuss the following stories from Curiosity.com to help you get smarter and learn something new in just a few minutes: Why Most of the World Buys Their Milk at Room Temperature — https://curiosity.im/2EGslG2 The Diet That's Good for Your Health and the World's — https://curiosity.im/2u3LQTU Think Most People Agree With You? You Might Be Fooling Yourself — https://curiosity.im/2EFDcA0 If you love our show and you're interested in hearing full-length interviews, then please consider supporting us on Patreon. You'll get exclusive episodes and access to our archives as soon as you become a Patron! https://www.patreon.com/curiositydotcom Download the FREE 5-star Curiosity app for Android and iOS at https://curiosity.im/podcast-app. And Amazon smart speaker users: you can listen to our podcast as part of your Amazon Alexa Flash Briefing — just click “enable” here: https://curiosity.im/podcast-flash-briefing.
Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.
This week on Journey Into Comics everything is back to normal as Nate and Brando sit back and breakdown a bunch of Infinity War news, Stan Lee's blood makes for a messy signature, Amazing Spider-man #797 #798, Doomsday Clock #4, The Walking Dead #178, and some Walking Dead TV talk! All this and more!!!!! Join Us On the Road to Infinity War Only on Patreon! Subscribe on iTunes! Subscribe on Podbean! Get us on Stitcher! Listen on Spotify! Like us on Facebook! Follow us on Twitter! Follow us on Instagram!
Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of Scoop School, talks in this episode about adding pasteurized products together. Find out more about our podcast and videocast by subscribing: www.icecream.video For more information on our Scoop School programs or how to open or grow your own ice cream or frozen dessert business, go to www.scoopschool.com
LINK TO ORIGINAL VIDEO: https://www.youtube.com/watch?v=-9tFCaAVxBI
Welcome to this weeks episode of Space Dock Jury. Number 33 to be precise – unlike Lee who gets the number wrong AGAIN! This week its “Under the Bus Week” as Lee, Pete and Andy bring ships they'd rather not do. So as is tradition we see how the Bottom 10 is doing and then… Read more →
Paul Zocco, of Zok’s Homebrewing and Winemaking, is a 12 time winner of the title “New England Cidermaker of the Year” and he is discussing cider recipes and trends in this episode. Paul Zocco, New England Cidermaker of the Year with Ria Paul has been running Zok’s Homebrewing and Winemaking Shop for the past 16 years. Over that time he has seen a growth of the homebrew shift from beer to cider grow exponentially. In this episode, Paul chats... Pasteurized versus not pasteurized apple juice How to choose sweet cider from a cider mill ...Go to the cider mill and buy a pint of the fress pressed juice. Go out to the parking lot and try it. If it is good, go back and make a deal to buy 5 gallons. It is simple as that. What does Paul uses to chop up his apples? Answer: A machete Paul chats about Angry Orchard, Woodchuck and their sweet ciders…and the benefit for new drinkers of cider. Listen to Paul describe how to make classic New England Cider: Key additives: Brown Sugar and Raisins Links or Cidermaker's mentioned: Zok’s Homebrew shop online : Zok’s on Facebook Contact him about his overseas and US beer tours or where to find a good sake bar in New York City. Sparkolloid Clarifier – clarifies the cider Paul’s favorite cider yeast: Wyeast 4766 on Amazon Another popular option: Sweet mead cider yeast: White Labs WLP720 Urban Farm Fermentory: A Maine Cidermaker Farnum Hill Cider Listen to this episode
The Age of Infertility: Wisdom from Pottenger’s Cats For thousands of years the image of a pregnant woman, round and radiating with health, sometimes with an older baby at the breast, has been the sign of Mother Nature’s approval of our species. We see these kinds of pictures in National Geographic. The woman is content, nourished… glowing. The babies are satisfied at her breast or comfortably perched on her hip… content. Have you noticed the fading quality of this image here at home, in the United States? The increasing concern of infertility? The diminished ability to breastfeed? The rise in infant death and sickly children? Let’s take a moment to address some of the forbidden information surrounding what’s going on and how we can begin to turn this thing around as a society. There was a man named Dr. Pottenger, who in the 1930s-1940s did some very interesting work with cats. To make a long story short, he fed groups of cats varying diets and then compared them over time to note the health of each generation, including lifespan, the incidence of disease, and reproductive capacity. What he found was that cats fed a diet of either pasteurized milk or cooked meat, in contrast to those fed raw milk or raw meat, had significantly shortened lifespan, increased incidence of chronic, degenerative disease, and by the third generation, an overwhelming prevalence of infertility. So let’s think about this for just a minute. Sure, we are humans, not cats. But did you know that the nervous system of cats is remarkably close to that of humans? So while our experiences may not be identical, we should at the very least take note of generational trends and knowledge that may be applied toward preserving our own species. Perhaps you have seen the cover of… oh, just about any magazine at the grocery store checkout. Can we agree that almost all of the featured women appear to be… well… hungry? Is it any wonder Mother Nature is deselecting these women, and many others like them, when it comes to the ability to bear children? Don’t get me wrong. This is no indictment against women of today. We are simply responding as a society, as a culture, to the misinformation provided us by the regulatory powers that be. “Don’t eat fat.” “Don’t eat salt.” “Don’t eat meat.” “Sanitize everything.” “Pasteurize everything.” We respond with a fear of fat, a fear of animal foods, a fear of bacteria—the very things we must have to survive and thrive. Women who eat what they crave—fat, salt, meat, including plenty of RAW foods, yes, even milk, just like Pottenger’s cats—have healthy hormonal systems, bear healthy children, and feed them healthy, rich, life-giving, RAW milk. This perpetuates the cycle and those children grow up to do the same. Our fertility and our children’s fertility is well within our control. That forbidden doctor—our innate intelligence—longs to cooperate with nature in bringing about generations and generations of healthy, robust offspring to carry our genetic material far into the future. Think about that as you set the table tonight. Are you following all the “rules,” or are you eating what you crave? Let’s shake things up and make a move toward really living. What you will learn in this episode: Why almost nobody ever gets cancer of the upper intestine and how it relates to breastfeeding, infertility, and death. Hear a report on breastfeeding and how good intentions went wrong. What the United States Dairy Association does with cows’ milk. Raw milk? Pasteurized milk? Which is better/safer? Why mother’s milk is so incredibly vital to a newborn. Dr. Francis Pottenger Jr., and his cats. A story of how one woman got rid of all the tumors in her two Dobermans from cancer, within four months. Infertility: if a woman has low-fat content, has nature already deselected her for reproduction? Options for women who are unable to nurse- other than commercial formula. Sugar is the number one fuel of cancer cells. Why one in 40 boys in Utah are autistic. Why some of the best minds in this country—a professor at MIT—says by 2025, it’ll be one in two. Why aren’t we as concerned as we are about pasteurizing milk, and not being as careful as that with vaccinations? Download a transcript of the show: Click Here
How Louis Pasteur discovered that molecules have handedness. (Send feeback to erik@mathmutation.com)
Click to Subscribe to All Ben's Fitness & Get A Free Surprise Gift from Ben. Click here for the full written transcript of this podcast episode In this July 23, 2009 free audio episode, I cover the following topics: an amazing expose on the dangers of genetically modified foods, double-bonded protein, running with low back pain, an update on the Shape21 Fat Loss Challenge and ProstElan for cyclists. -------------------------------------------------------- Featured Topic: Listen to this episode for an explosive exposé by Jeffrey M. Smith, who documents significant health dangers of genetically modified (GM) foods and the intense industry influence and political corruption that allow them on the market. His book, Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating has been hailed as the best book on the topic, and many believe that the revelations in this book can topple an industry. In the talk, he documents how the world's most powerful Ag biotech companies bluff and mislead critics, and put the health of society at risk. Smith describes how biotech companies rigged research, hid health dangers and pressured government regulators to approve food that even FDA scientists said was unsafe! -------------------------------------------------------- Listener Q&A: Listener Paul asks: "I have a question about Mt. Capra's new double bonded protein. I'm looking to lean up and put on some muscle. A lot of the other protein powders I checked into use some kind of acid treatment and higher heat which I've been told makes the protein dead. How is double bonded protein processed and how much heat is used?" Listener Janet asks: "Is it ok to run with some lower back pain? What things should I be considering before going ahead? Any help would be appreciated. I am very grateful for your help." In my response to Janet, I reference the website http://www.runwithnopain.com. Do you have a question? Remember, you can now ask your questions via *audio* to me via the free Skype software by simply “Skyping” me at username “pacificfit“. You can also call toll free to 1-877-209-9439 and leave a voicemail for Ben Greenfield. -------------------------------------------------------- "You're going to hear me mention this in my show for the next couple months: We're taking a survey of our listeners, and we'd like you to participate. It will help us learn more about you - no matter how long you've been a listener or how frequently you listen to this show. So please take a few minutes and click below. You can complete the survey anonymously. Thanks!" -------------------------------------------------------- Also mentioned in this podcast…Special Announcements: 1. Vote for Ben Greenfield as the best cycling tip on twitter! http://www.mindsettriathlon.com/mst_tweetcontest.php 2. The Shape21 Lean Body Challenge ended today, and the results are rolling in! Check out the photos below, then surf on over to http://www.shape21.com to get your brand new copy of Ben Greenfield's Shape21 Book/DVD package (the same book the woman below used to lose 25 pounds in 63 days and still feel fantastic) mailed to your front doorstep, along with the opportunity to win 1 full year of online personal training and nutrition guidance from Ben! 3. For those of you in the Spokane, WA area, on Thursday evening, July 30 from 6pm-8pm, Fresh Abundance is launching a Lecture series called "Take Charge of Your Health". The first lecture focuses on The Biology of Dairy, Soy Milk & Dairy Alternatives and will cover the following topics: - History of dairy - Pasteurized milk - Raw milk - Goat milk - Powdered milk - Pasteurization - Dairy cows - Hormones & antibiotics - Dairy feed then and now - Kefir Grains - Soy milk, rice milk, nut milk - Calcium - Vitamin D This lecture is about the facts. This is a non-judgmental lecture with the goal of giving you real answers so you can make real decisions about your health. This lecture is open to the public for $25 per person or at a reduced rate of $20 for current Fresh Abundance members who pre-register. Call Fresh Abundance at (509) 533-272 to register. 4. Gotten excited by the Tour De France and cycling season? If you are a male cyclist, you need to watch the video below about ProstElan. That's all for this week. Be sure to leave our podcast a rating in iTunes! Just click here to go to our iTunes page and leave feedback! Finally, remember all the time put into producing this podcast for you, and consider donating to our show (we'll throw in a free T-shirt)!
Ask Dr. Ron Radio Show – Dr. Ron Cherubino and cohost Tim Horton discuss the Four Wicked Whites and the reasons why they should be avoided in your daily diet. www.askdrron.com
The Ask Dr Ron Radio Show -- Dr. Ron Cherubino and co-host Tim Horton discuss the 4 Wicked Whites and practical ways to overcome their influence in your life. www.AskDrRon.com
The Ask Dr Ron Radio Show -- Dr. Ron Cherubino hosts a discussion on the science behind nutrition and its conflict with media advertising. Pasteurized milk and other harmful foods are the topic. www.AskDrRon.com
The cows that produce commercial milk are jam-packed together, standing in their own feces, and pumped with estrogens and other growth hormones. Due to these harsh conditions, the cows must also be treated with antibiotics. They are fed GMO grains treated with toxic chemical pesticides like glyphosate.Pasteurized milk gets flash-heated to kill any bugs and parasites in it, however this also kills off all the beneficial bacteria and enzymes that would otherwise be good for our body.Next the milk gets homogenized, where all the different sized proteins get broken down until they are all the same. These milk proteins don't exist naturally, so when our body gets exposed to them it doesn't know how to digest them. The caseins and lactose in milk build up and can eventually turn into an allergic reaction over time.All of these toxins, antibiotics, hormone disruptors, and unnatural proteins make their way into our glass of milk driving inflammation and a whole host of other health problems.Dr. McCollum's advice is to drink raw milk whenever possible. You can also look into alternative milks such as goat milk. Again, raw milk is best since this preserves all the beneficial components of milk the way nature intended for us to drink it.Dr. McCollum's Contact Information & Further Resources:Get in Touch with Dr. McCollumThe Stem Cell Machine (TRT Machine)McCollumWellness.comGet Your Personal Toxicity ScoreMcCollum Wellness AcademyTrue Cellular DetoxificationMcCollum Family ChiropracticKetogenic Diet & FastingPurchase Dr. McCollum's Best-Selling Books:Turn Back Your Biological Clock (Health & Wellness)New Hope for Sciatica (Health & Wellness)The Adventures of Little Big Jim (Historical Fiction)Coaling Station A (Historical Fiction)Kaleidoscope (Historical Fiction)Journey's End (Historical Fiction)
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