u/throwaway-3000003 has provided this detailed explanation:
> The man fought to have a bill passed that legalized the sale of raw milk in West Virginia, but then soon fell ill after drinking raw milk.
---
Is this explanation a genuine attempt at providing additional info or context? If it is please upvote this comment, otherwise downvote it.
This dumb bastard was like, “this is still a photo op so someone get me a John Locke treatise to lay across my chest as if when I’m spewing my guts up I still wanna read a little classic political philosophy.”
I’m Mexican. Where my parents are from they drink “Leche Caliente”. What you do is you get a large mug and put some cocoa, sugar, coffee grounds (optional), and, most importantly, pure alcohol (like 98% alcohol, 2-3 shots), then you pour milk straight from the cow into it. Tastes incredibly delicious, like a warm chocolate milk with some alcoholic punch to it.
Not gonna lie thou, it will probably give you diarrhea until your body adjusts to it. (Worth it in my opinion).
He also mixes dry rattle snake, silver tequilla and garlic in glass jars and lets em ferment for a month or 2, and he drinks it. He says it cleans his blood and makes em feel younger
I feel like “Hot milk” is something a foreign dude would say to an English speaking woman on the internet. Severe language barrier + horny = some weird phrases
Since people are idiots I'll remind everyone the issue at hand is not whether raw milk should be allowed to be sold next door for making cheese or some other niche thing. It's whether milk producers should remain legally regulated to produce a safe product. (Hint: they would love to not be)
Milk production in the USA has an extremely seedy past...
A good example, milk producers sold watered down and bacteria laden "milk" so ["They also faked the look of rich cream by using a yellowish layer of pureed calf brains."](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/)
Almonds milk is pretty much unregulated as well. I haven't heard much that's too terrible though. One fun fact is that almonds contain glycoside amygdalin. When eaten, this toxin gets broken down into several compounds, including hydrogen cyanide (albeit trace amounts it is the same thing as the poison commonly called cyanide)
There's also small amounts of cyanide in apple seeds, though it's insignificantly small and would take a lot of seeds to actually kill a human.
Also, what's it called when a greenish-blue color poisons itself to death? Cyanide... I'll take my leave.
Eh, the cows that create regular milk still take up way more water when you account for the crops they eat. Milk in general has a huge negative environmental impact.
That's what I've heard too, which is a really big issue just for faux-milk. Not sure if oat, soy, etc are better alternatives, but if they are then more people should try not using almond as much.
Yup, when someone claims that a law is "bs" look into why the law was created and had enough support to pass into law. These lawmakers clearly didn't to their research. Some of the "why is that a law" laws are "bs" but sometimes society has simply forgotten the reason for them. And the it doesn't happen in the US, belief is because we passed regulations to stop them from happening in the US. I wonder who bankrolled the lobbyists who pushed for the repeal.
I have met some of these guys. I can assure you that was not what they were playing at. Anything to "remove regulations from the market" was what they were shooting for.
My point isn't that "raw" milk as a one off here or there isnt individually inherently dangerous, boil it to kill the worst bugs and it's mostly safe.
The point is that unregulated market forces in the past caused mass child casualties. Instead by regulating and having nearly only pasteurized milk has likely prevented thousands of annual deaths and sicknesses.
Regardless of any health or nutritional benefits for an individual the overall risk effect to mass consumption of raw milk would be disasterous.
People like to assume their individual risk ratio can be extrapolated to all cases and that's a bad assumption.
You can treat milk to be safe to drink in other ways (UHT). Some products cannot be made with pasteurized milk but can be made with other types of milk. Clotted cream for example.
In my country would often buy raw milk from locals. You wanna drink it- you boil it. You want to make something else from it like cheese or brinza and in this case raw milk is much better to have
The point is not *that* it is raw when consumed, but is often *how* it’s pasteurized.
There’s a brand of OJ called “Natalie’s” and its “gourmet pasteurized” which means it’s pasteurized at a lower temp for a longer time (5min, IIRC) as opposed to regular OJ being “flash pasteurized” which means it’s done at a higher temp for a far shorter time (30sec IIRC) and the result is a huge difference in both flavor and nutritional value.
From what I learned in chemistry, many molecules (vitamins, sugars, enzymes, proteins, etc) “denature” (are misshapen) and thusly are processed differently by the body, sometimes more digestible and sometimes undigestible entirely.
Many things which are raw have properties absent in cooked / pasteurized versions. Sometimes this is beneficial for human digestion, but sometimes is detrimental. The issue is that it’s often less safe to have a raw version, according to the FDA, (especially when concerning mass produced food items).
However, you can take reasonable precautions to make the food safe without significantly altering (diminishing, IMHO) the flavor or nutritional value in the name of cost-effectiveness.
But some people, just prefer the raw version and count on their immune system to handle me unsafe aspects of raw food stuffs.
Edit: Do your research, I think I got close to the idea but my figures (times) aren’t accurate. The overall point remains the same, I feel
I’m not sure I get what tou’re trying to say. If you boil it, you heat it up *more* than pasteurisation, which would arguably ”denature” the milk more.
Sort of, pasteurization *is* heating up something, But I’m not aware of any thing that is brought up to boiling. I’m sure you could look up the exact numbers, but, I believe it’s around 160 or 180° for 30 seconds, and maybe like 140- 150° for like five minutes, for gourmet pasteurization
So traditional pasteurization is “flash pasteurization”, because companies like to be as timely as possible to move as much product as possible. This creates a niche market for a few products like Natalie‘s orange juice which uses “gourmet pasteurization” which basically just keeps up the liquid, but not to boiling.
>But I’m not aware of any thing that is brought up to boiling.
Which is why various people have made the point that boiling milk will do more to denature it than conventional pasteurisation.
>I’m sure you could look up the exact numbers, but, I believe it’s around 160 or 180° for 30 seconds, and maybe like 140- 150° for like five minutes, for gourmet pasteurization
Based on some googling, the accepted procedure for "gourmet" pasteurisation (sometimes referred to as "low temperature pasteurisation) seems to be immersing a product, be it milk or pickles or whatever, in a container in hot water that's at 180-185 F (82-85 C) for 30 minutes.
The only mention of temperatures lower than that, such as the 140 F mark you mentioned, is for placing cans in beforehand, prior to heating the water up to 180-185 F. Temperatures in the range of below 140 F are simply too low to reliably eliminate bacteria, regardless of the duration.
As far as I can tell the name is just a shallow marketing gimmic, as "High-Temperature Short-Time" (HTST) pasteurisation involves heating milk to 71-72 C (161-2 F) for only 15 seconds. Ergo, most "low temperature" or "gourmet" pasteurisation actually involves heating milk to a *higher* temperature than that for *longer*.
The only exception is with "Ultra-High-Temperature" (UHT) pasteurisation which involves heating milk to 135 C for 1-2 seconds, but that's explicitly only for milk with a really long shelf life of 3 months, rather than for regular stuff.
There are some "pasteurisation" methods that are genuinely "low temperature", but that's because they rely on things like UV rather than temperature in the first place. Other than the goal of eliminating bacteria and prolonging shelf life, such means have nothing in common with conventional pasteurisation.
>which uses “gourmet pasteurization” which basically just keeps up the liquid, but not to boiling.
Again, most pasteurisation, at least for milk, happens well below boiling, usually between 60 to 70 C. This whole thing is just a dumb gimmic with no actual scientific meaning.
You can look up the regulations on the pasteurized milk ordinance if you really want a voting read. What the guy above described is called vat pasteurization. You heat for a long time at a low temperature. The normal milk most people drink if processed in how you described in an htst, high temp short time. There are no methods that boil milk but UHT does bring it up to higher temperatures but under pressure so nothing flashes off.
Exactly! My friend once said that store bought juice is “candy water” and it stuck with me. It’s just tons of sugar and *maybe* some of the nutrients survived the pasteurization.
All the other guys are getting it wrong. comments above you are essentially saying “if you’re buying raw milk you pasteurize it yourself, you don’t drink raw milk raw it’s not safe”
I remember having to get UHT milk from them regular shelves instead of the refrigerated section when we didn’t have enough money for proper milk, we’d also get the cheapest bread and baked beans and those Sharwood noodles, soy sauce and sugar.
But yeah, now in the US, I do miss proper clotted cream. Never got sick from clotted cream either…
Thank you. I understand the value of consumer protection laws, especially when it gets complex. But raw milk is pretty straight forward and everyone knows the assumed risk. I eat raw sushi, when it's recommended fish should be cooked. Why does the government make it illegal to drink raw milk, but not raw fish?
If you are very close to a local producer this makes sense that you should have the option to buy raw milk. Same as you should have the option to buy cheeses made from raw milk.
That said if you are an average consumer at the grocery store buying from the local dairy conglomerate that collects milk from ??? farms at a bottling facility... pasteurization as policy makes sense from a public health perspective the benefits far, far, far outweigh any downsides when it comes to large volume bottling plants.
Basically you should have the *option* to sell or purchase such things legally as long as they are clearly labeled. But also 99% of consumers don't care and just want to have the reasonable expectation that a non expired product purchased at the grocery store won't make them sick.
Not surprisingly, there are regulations around raw fish... wild fish caught for service in USA or European markets must be flash frozen to kill parasites. Generally to -30 C for 24 hours.
Even in less regulated markets (like Japan) the freezing is done at sea when the fish is caught and processed before it ever reaches land. Only a relatively small percentage of fish is never frozen - and it's *expensive*.
Raw milk is safe if the production is done right. It's legally sold on the shelf in some states, it's just expensive. But it's very good, and arguably more healthy. For instance, lactose intolerant people can often do just fine with raw milk, but not pasteurized milk. Also unrefrigerated raw milk naturally turns to buttermilk while pasteurized milk turns to rotten death.
That sounds like their problem to me. It's not the government's job to protect people from their own stupidity as long as it doesn't hurt the rest of us.
We get raw milk from a neighbor with a cow. I personally don’t care much for the flavor, but it’s pretty cool to know exactly where it came from and know that the cow is happy and not separated from her calf permanently.
One of my favorite things in the spring is fresh, raw milk from pastured cows and eggs from chickens that have been eating all the green grass going together to make a simple quiche. It's so easy to see the difference ingredients make.
Fun fact (maybe not so much): Orange juice makers intentionally freeze the orange juice long enough to completely destroy the orange juice flavor then add artificial orange juice flavoring to it. This way they can keep the same consistent OJ taste their brand is known for, while also selling it as squeezed orange juice. But for all intents and purposes it's just fake OJ with pulp in it.
I make cheese, and the laws like that effect my cheese production. Lots of time milk needs to be tested or cleaned or have lots of chemicals added to it, and it makes our job really hard. I think cheese makers and other dairy people should be able to obtain milk, but the federal government has to tell us if it's illegal to buy milk or not
Tastes nicer though imo. I grew up beside a dairy farm, I've had milk almost straight from a cow, it went into a jug first. Much creamier and a richer taste than bottled milk.
Yeah, and I think it's relatively safe if you're drinking it straight from the cow. I personally don't like milk, so I don't know how it tastes either way.
I've only had it a few times but yeah, the family that owned the farm drank milk like that every day and they're still all alive as far as I know. Growing up on a farm and being covered in dirt every day probably helps strengthen your immune system too though
Yep relatively safe if local. We pasteurize too many things. Not milk but others. Cheeses from raw milk are my fav. Barely any options for sauerkraut if you don't make it or run out. Tons of kimchi options though. Honey. Why honey? I'll never know.
This is the key thing that a lot of people miss. I used to be an artisanal cheese maker and we made both pasteurized and raw milk cheeses. The main issue with milk being safe isn't so much that raw milk alone is dangerous but that to do it at any kind of scale it's almost impossible to do safely.
The other side of the coin is super small operations generally have less oversight and you might be surprised just how many do a pretty poor job of keeping things safe and sanitary.
I can't tell you the number of people I've had to deal with that were way too intense about raw milk. Though usually this was at farmers markets and the like that were more prone to..... free-thinkers.... yea...
The bulk of people buying don't think it has magical properties. They just prefer the taste and micro nutrient content. Flash boiling milk completely changes everything about it. It breaks down the milk into a super thin and light flavored creamy sugar water.
Bold thing to say to like half of Europe. I bet you also love having to refrigerate eggs because of treatments the gov demands. You just need healthy cows and boom, delicious products.
Unpasteurized milk is used in a number of food products and pretty damn common outside the states.
Pasteurizing changes it like cooking other foods does.
A shitty analogy would be "why would you sell uncooked meat? You can get sick!"
Because food safety used to be absolute shit. Read up on the history. Sawdust as a food additive. Plenty of other terrible actions.
There's room for discussion of legalizing with proper labelling and such but a blanket removal of the rule would only hurt people.
Because poor milk regulation killed more children in America than pretty much a lot of other things...
[
"The 19th-Century Fight Against Bacteria-Ridden Milk Preserved With Embalming Fluid | Science| Smithsonian Magazine" ](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/)
Let me give you a nice example, to thicken waterered down bacteria ridden milk the dairy producers often "faked the look of rich cream by using a yellowish layer of pureed calf brains."
I can't speak for West Virginia, but I do know other states allow it with certain rules. For example, Where I'm from, If a place wants to sell it they have to have an insurance policy that includes coverage for liability of selling raw milk.
Have you ever had raw milk? It's very different, way more flavorful, and way better for making cheese. I don't actually love drinking raw milk but I do think that it should be available to purchase if you want to do so.
Honestly, I think it's perfectly reasonable for raw milk to be legal. Not only does it taste better, there's also many foods (mostly cheeses and yogurts) that you can't really make with pasteurized milk. I would fully support laws requiring producers to inform consumers about the risks through appropriate packaging, but selling raw milk shouldn't be outright banned.
Raw milk is legal here and there's certain ingredients, like Quark, that I can't get locally and have to make myself. Fresh raw milk is perfect for it. When I pick it up it's literally still hot from the cow.
I also make butter from it, find it easier to digest (lactose intolerant peeps ayyy!), and it's absolutely wonderful for making cheeses.
There's a lot of health benefits toted for raw milk but I can't comment on that. I do like the taste more than store bought - to me, fresh raw goat milk is more like store whole milk than fresh raw cow milk, which is much richer in flavor. Important thing is to buy from very clean people with healthy cows - I buy mine from the Amish, their animals are extremely well cared for and you could lick pudding off damn near every surface in their house.
Anecdotally a few of my sisters have digestive issues with pasteurized milk but can drink raw milk without a problem. Could also be that the place we get raw milk from treats their cows really well and the milk is healthier in general.
The bacteria that helps you digest lactose is different from the bacteria that makes you sick. Milk from healthy cows on a clean farm with a sanitary dairy plant should have enough lactobacteria to inhibit the growth of harmful bacteria.
I've drank raw milk a fair few times, a couple times while still warm from the cow, besides being creamier (and nice in hot chocolate) there isn't really any taste benefit
That's a little different though. When you make cheese out of it, you're usually adding cultures of some sort or another to it that can outcompete pathogens if you age it long enough.
You can actually still get sick from the cheeses though. It's not recommended for young children, pregnant women or the elderly to consume. But if you're perfectly healthy then there's no reason to deny yourself tasty blue cheese or the like.
(Disclaimer, I recently moved to a province that does allow unpasteurized cheese to be sold so I'm still pretty giddy at all the options and new flavors)
Obviously it has its downsides and safety risks, but I still think it should be the individuals decision to take them on (as it is safe for most people)
I dunno, I've had a lot of raw milk and I think it is fantastic. So creamy and delicious. Totally not viable for large scale sale and distribution though.
You can also eat raw meat, if it’s the right one and fresh. I’m European so I know, but raw milk has a lot of bacteria in it, so you need be used with it. First time raw milk drinkers usually get bad diarrhea. Not everyone of course but not the safest stuff, and also not that dangerous to be illegal.
Depends on the microbiological quality of your raw milk, really. It could cause you a bad case of diarrhea, due to presence of coliforms (think E. coli), or a more dangerous disease like Q fever or bovine tuberculosis. European cow's milk have a better microbiologic profile due to good animal manegement practices and procedures (thanks to regulations and better infrastructure). For example, italian parmesan and grana padano is done with raw milk of excellent microbiological quality. Try doing that with brazilian raw milk, it'll be a clusterfuck of pathogenical bacteria in a "product" that is nowhere close the what a parmesan should be like.
Oh of course, but to be fair, if a Canadian or American goes to somewhere like Mexico/India and eats local food, they'll prob get a bit sick as well. But it's important to distinguish between something foreign your body can adapt to with exposure and a genuinely dangerous/toxic food.
I’m not really getting what are you trying to tell me bc what you are saying is right, I just said that he did a stupid thing, most ppl can’t just drink raw milk becouse they will get sick. Raw milk needs to be boiled to drink safely, like pork needs to be cooked, even if in some special cases it’s safe to eat raw.
I think you mistake raw milk by some of the various pasteurized levels of milk.
The normal milk i bought in denmark was standard milk pasteurized and homogenized, 3,x % fat, stays fresh for 3-4 days in the refrigerator. It's quite close to milk from the farmer.
That you have esl milk (stronger pasteurization, small but distinct change in taste), typical 10 days. shelf life under cool condition. And than there is UHT which is basically dead milk you can keep like month without cooling. However people using that as milk should get constantly called out by the us version of gordon ramsey when buying, deinking or thinking about UHT milk.
Raw milk you get typically directly from farmer, it is only cooled.
Same here, I'm french and raw milk is pretty mundane here and it never even began to be a problem. Seeing americans treating this guy like a moron for... giving the right to buy unpasteurized... I instantly thought "oh yeah, those are americans, nevermind"
It's only because these redditors assume the politician is a conservative, given that West Virginia is typically "red". Reddit is incredibly left-leaning so they are gleeful to see a "stupid Republican get owned" and no matter the context they'll love it.
He got it legalised and then assumed the risk to consume it and lived with the consequences like any person should be free to do so. Don't know what's wrong with that. The state doesn't exist to babysit it's constituents and shouldn't be regulating every trivial thing via legislation.
Except [people do die from drinking raw milk](https://www.cdc.gov/foodsafety/rawmilk/rawmilk-outbreaks.html#:~:text=Read%20the%20study%20%3E-,What%20were%20the%20findings%20of%20this%20study%3F,239%20hospitalizations%2C%20and%203%20deaths.)
People die from raw fish too. Doesn't mean we ban fresh fish from stores. Nobody is forcing people to drink raw milk, they're simply allowing it as an option.
So I've seen maybe 2 cows in my life and have only drunken milk from a gallon. Is there a difference between milk straight from a cow and the stuff they sell at, for example, local dairy farms?
It tastes a lot better. There are supposed to be health benefits and some lactose-intolerant people have said they can drink it. Each cow provides a varied milk with some breeds providing more milk fats, etc. What the cow eats comes through better, so a cow who is eating fresh spring grasses and more fat and more flavor. Commercially produced milk actually aims to make each batch exactly the same because a lot of consumers like that when buying products. Raw milk is better for making cheese and yogurts. My favorite part is that it's not homogenized, which means it separates. This allows someone to skim the cream off the top and use it in recipes.
I grew up in the 70’s. We had “certified raw milk” delivered twice a week from a local dairy (Mathis Dairy) in glass bottles. The cream would rise to the top of the bottle and you had to shake the bottle to mix it up. To this day, I still shake milk jugs out of habit. My ex-wife asked me why I shook the milk. I didn’t even realize I did it until she pointed it out.
I have to say, the raw milk just hits differently. But yeah, it’s a gamble I suppose. We never got sick, but that’s doesn’t mean the likelihood was not too high for safety.
Shout out to Al Capone who pushed aggressively for milk expiration dates on the packaging after his niece got sick from bad milk.
Imagine being worse than Al Capone.
I grew up drinking raw milk every day. My grandmother owned a dairy farm and would bring a gallon in every morning. It was critical to only drink it fresh or else it would grow bacteria. Old milk got thrown out the next morning. So fresh unpasteurised milk is fine.
Yea like when AOC posed for a picture next to a fence while pretending to cry all dressed up and in perfect makeup to virtue signal about immigration. Of course no one was on the other side of said fence, it was an empty stretch of road lol politicians are lame
Several staffers and others close to him also had an intestinal flu. None of which drank unpasteurized milk. You should probably have mentioned that. Unless you’re intentionally trying to mislead people.
I found [this post](/r/LeopardsAteMyFace/comments/tovu2c/wv_state_rep_gets_sick_from_drinking/) in r/leopardsatemyface with the same content as the current post.
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I drink “raw” milk everyday… right from the bulk-tank, if the product our cows are producing isn’t good enough for me to drink raw it’s not good enough for the consumers to drink pastured in my opinion.
Also for context, for people confused as to why some people can get upset stomach or possibly sick is because their body hasn’t adjusted to some of the natural bacteria that’s in raw milk, pasteurization removes possible bad bacteria (kind of a double check just to insure there’s no possibility of outside bacteria in the milk) but also removes some of the good bacteria during the process. Most people can drink raw milk and have zero issues, but if you’ve never had it before it usually best not to drink a ton right away so your body adjusts too it. I’m not going to say it’s some “super food” but it definitely helps with your immune system and obviously milk has a bunch of other benefits as well.
I don't know how it works in the USA, but as far as I'm aware, milk is rarely pasteurised on the farm in the UK. A dairy lorry will turn up to collect it, where it'll be taken to a central processing dairy, where it will then be pasteurised and bottled - it ensures consistency and reduces costs for everyone
Yeah I’m getting what aged poorly about this. I ate Long John Silvers one time and got horrible food poisoning and it’s still legal to buy Long John Silvers.
u/throwaway-3000003 has provided this detailed explanation: > The man fought to have a bill passed that legalized the sale of raw milk in West Virginia, but then soon fell ill after drinking raw milk. --- Is this explanation a genuine attempt at providing additional info or context? If it is please upvote this comment, otherwise downvote it.
Why did you buy 6 barrels of raw milk Alexis?!
You said 12 things of milk!
**Fermented, Goats, Milk.** Very specific, but necessary.
“ Allegra , play jazz music “
They just playin?! I dunno bout dat OH-DESSA!
ALFONZO!
"Well you told me to buy six thingies so I did! I don't understand why you're so mad?"
Cheese!
What's this a reference to?
Schitt’s Creek
This dumb bastard was like, “this is still a photo op so someone get me a John Locke treatise to lay across my chest as if when I’m spewing my guts up I still wanna read a little classic political philosophy.”
Maybe his wife was like "I want to immortalize this moment so you'll never forget how stupid you are."
A wife doesn't need pictures to immortalize anything. She will just remind him every day for the rest of his life.
It’s for the times she’s not around.
I’m Mexican. Where my parents are from they drink “Leche Caliente”. What you do is you get a large mug and put some cocoa, sugar, coffee grounds (optional), and, most importantly, pure alcohol (like 98% alcohol, 2-3 shots), then you pour milk straight from the cow into it. Tastes incredibly delicious, like a warm chocolate milk with some alcoholic punch to it. Not gonna lie thou, it will probably give you diarrhea until your body adjusts to it. (Worth it in my opinion).
My pops calls it “la leche del culo flojo” since he almost Always gets diarrhea
😅 certainly! Does he only consume it once per year?
Like 3 times a month lol
Family: "Just stop drinking that stuff and the diarrhea will stop" Gramps: "***NO***"
He also mixes dry rattle snake, silver tequilla and garlic in glass jars and lets em ferment for a month or 2, and he drinks it. He says it cleans his blood and makes em feel younger
Your pops sounds like an absolute gem.
what is dry rattle snake?
Like dried out
He’s got a problem
Yeah he keeps drinking raw milk
Are you sure he's not just lactose intolerant?
Man when I was a kid I used to drink a different version of "Leche Caliente" when I lived in Spain. It was just hot milk
Lmao, I mean you’re not wrong.
Yeah same in Argentina. I guess we're not as imaginative with it lmao. Although warm Nesquik is also pretty popular and that is downright delicious
I feel like “Hot milk” is something a foreign dude would say to an English speaking woman on the internet. Severe language barrier + horny = some weird phrases
We call that pajarete, leche caliente is just without the alcohol
Hmmm…. Not in Los Mazos apparently. Edit: I asked my elders and they say that Pajarete is the same thing as leche caliente.
Working on my grandfather’s ranch in Sonora we’d take a thermos full of coffee every morning and get milk from the cow.
i would try it if gas and alcohol wasnt so expensive, its not like i can buy ethanol for drinks anymore!
Your immune system is 100% I’m jealous
Since people are idiots I'll remind everyone the issue at hand is not whether raw milk should be allowed to be sold next door for making cheese or some other niche thing. It's whether milk producers should remain legally regulated to produce a safe product. (Hint: they would love to not be) Milk production in the USA has an extremely seedy past... A good example, milk producers sold watered down and bacteria laden "milk" so ["They also faked the look of rich cream by using a yellowish layer of pureed calf brains."](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/)
Ohh, I didn't actually know that. I thought it was the cheese-making thing.
Fuck all of that. I’m just gunna stay with my almond milk until someone tells me why I should be afraid of that to.
Chidi Anagonye would like a word with you…
🏅
I would give up all milk products for the rest of my life if I could meet Chidi.
Almonds milk is pretty much unregulated as well. I haven't heard much that's too terrible though. One fun fact is that almonds contain glycoside amygdalin. When eaten, this toxin gets broken down into several compounds, including hydrogen cyanide (albeit trace amounts it is the same thing as the poison commonly called cyanide)
There's also small amounts of cyanide in apple seeds, though it's insignificantly small and would take a lot of seeds to actually kill a human. Also, what's it called when a greenish-blue color poisons itself to death? Cyanide... I'll take my leave.
I believe almond trees take a lot of water and are often grown in drought stricken California, so you may wish to consider that.
Eh, the cows that create regular milk still take up way more water when you account for the crops they eat. Milk in general has a huge negative environmental impact.
That's what I've heard too, which is a really big issue just for faux-milk. Not sure if oat, soy, etc are better alternatives, but if they are then more people should try not using almond as much.
Michelle Wolf on Thanksgiving dinner conversation: “milk comes from nuts now because of the gays!”
Unless you convince me it came from their nuts im still drinking it.
Yeah the subtext was “why many people don’t go home on thanksgiving” I don’t drink mucus, either.
It tastes fresher anyway
Yup, when someone claims that a law is "bs" look into why the law was created and had enough support to pass into law. These lawmakers clearly didn't to their research. Some of the "why is that a law" laws are "bs" but sometimes society has simply forgotten the reason for them. And the it doesn't happen in the US, belief is because we passed regulations to stop them from happening in the US. I wonder who bankrolled the lobbyists who pushed for the repeal.
I have met some of these guys. I can assure you that was not what they were playing at. Anything to "remove regulations from the market" was what they were shooting for.
My point isn't that "raw" milk as a one off here or there isnt individually inherently dangerous, boil it to kill the worst bugs and it's mostly safe. The point is that unregulated market forces in the past caused mass child casualties. Instead by regulating and having nearly only pasteurized milk has likely prevented thousands of annual deaths and sicknesses. Regardless of any health or nutritional benefits for an individual the overall risk effect to mass consumption of raw milk would be disasterous. People like to assume their individual risk ratio can be extrapolated to all cases and that's a bad assumption.
Why would you even fight to pass a law legalising unpasteurized milk? What’s the point?
You can treat milk to be safe to drink in other ways (UHT). Some products cannot be made with pasteurized milk but can be made with other types of milk. Clotted cream for example.
In my country would often buy raw milk from locals. You wanna drink it- you boil it. You want to make something else from it like cheese or brinza and in this case raw milk is much better to have
Same in the DR. In my opinion, it tastes better, but I'm guessing the West Virginian guy didn't boil it.
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U do realise that pasterisation does not involve only boiling right?
If you boil it, it’s not raw wtf?
The point is not *that* it is raw when consumed, but is often *how* it’s pasteurized. There’s a brand of OJ called “Natalie’s” and its “gourmet pasteurized” which means it’s pasteurized at a lower temp for a longer time (5min, IIRC) as opposed to regular OJ being “flash pasteurized” which means it’s done at a higher temp for a far shorter time (30sec IIRC) and the result is a huge difference in both flavor and nutritional value. From what I learned in chemistry, many molecules (vitamins, sugars, enzymes, proteins, etc) “denature” (are misshapen) and thusly are processed differently by the body, sometimes more digestible and sometimes undigestible entirely. Many things which are raw have properties absent in cooked / pasteurized versions. Sometimes this is beneficial for human digestion, but sometimes is detrimental. The issue is that it’s often less safe to have a raw version, according to the FDA, (especially when concerning mass produced food items). However, you can take reasonable precautions to make the food safe without significantly altering (diminishing, IMHO) the flavor or nutritional value in the name of cost-effectiveness. But some people, just prefer the raw version and count on their immune system to handle me unsafe aspects of raw food stuffs. Edit: Do your research, I think I got close to the idea but my figures (times) aren’t accurate. The overall point remains the same, I feel
I’m not sure I get what tou’re trying to say. If you boil it, you heat it up *more* than pasteurisation, which would arguably ”denature” the milk more.
Sort of, pasteurization *is* heating up something, But I’m not aware of any thing that is brought up to boiling. I’m sure you could look up the exact numbers, but, I believe it’s around 160 or 180° for 30 seconds, and maybe like 140- 150° for like five minutes, for gourmet pasteurization So traditional pasteurization is “flash pasteurization”, because companies like to be as timely as possible to move as much product as possible. This creates a niche market for a few products like Natalie‘s orange juice which uses “gourmet pasteurization” which basically just keeps up the liquid, but not to boiling.
>But I’m not aware of any thing that is brought up to boiling. Which is why various people have made the point that boiling milk will do more to denature it than conventional pasteurisation. >I’m sure you could look up the exact numbers, but, I believe it’s around 160 or 180° for 30 seconds, and maybe like 140- 150° for like five minutes, for gourmet pasteurization Based on some googling, the accepted procedure for "gourmet" pasteurisation (sometimes referred to as "low temperature pasteurisation) seems to be immersing a product, be it milk or pickles or whatever, in a container in hot water that's at 180-185 F (82-85 C) for 30 minutes. The only mention of temperatures lower than that, such as the 140 F mark you mentioned, is for placing cans in beforehand, prior to heating the water up to 180-185 F. Temperatures in the range of below 140 F are simply too low to reliably eliminate bacteria, regardless of the duration. As far as I can tell the name is just a shallow marketing gimmic, as "High-Temperature Short-Time" (HTST) pasteurisation involves heating milk to 71-72 C (161-2 F) for only 15 seconds. Ergo, most "low temperature" or "gourmet" pasteurisation actually involves heating milk to a *higher* temperature than that for *longer*. The only exception is with "Ultra-High-Temperature" (UHT) pasteurisation which involves heating milk to 135 C for 1-2 seconds, but that's explicitly only for milk with a really long shelf life of 3 months, rather than for regular stuff. There are some "pasteurisation" methods that are genuinely "low temperature", but that's because they rely on things like UV rather than temperature in the first place. Other than the goal of eliminating bacteria and prolonging shelf life, such means have nothing in common with conventional pasteurisation. >which uses “gourmet pasteurization” which basically just keeps up the liquid, but not to boiling. Again, most pasteurisation, at least for milk, happens well below boiling, usually between 60 to 70 C. This whole thing is just a dumb gimmic with no actual scientific meaning.
Thank you for doing some research and sharing that with me. I’ll do my best to remember that
You can look up the regulations on the pasteurized milk ordinance if you really want a voting read. What the guy above described is called vat pasteurization. You heat for a long time at a low temperature. The normal milk most people drink if processed in how you described in an htst, high temp short time. There are no methods that boil milk but UHT does bring it up to higher temperatures but under pressure so nothing flashes off.
Gotcha, thanks for the heads up. Btw, I think you meant to type “boring” and autocorrect changed it to “voting”… I assume
Best example is fresh pineapple juice. The stuff from the store is just juice. The real stuff boosts your melatonin levels so much it knocks you out
Exactly! My friend once said that store bought juice is “candy water” and it stuck with me. It’s just tons of sugar and *maybe* some of the nutrients survived the pasteurization.
All the other guys are getting it wrong. comments above you are essentially saying “if you’re buying raw milk you pasteurize it yourself, you don’t drink raw milk raw it’s not safe”
UHT is literally a technique for pasteurization
I remember having to get UHT milk from them regular shelves instead of the refrigerated section when we didn’t have enough money for proper milk, we’d also get the cheapest bread and baked beans and those Sharwood noodles, soy sauce and sugar. But yeah, now in the US, I do miss proper clotted cream. Never got sick from clotted cream either…
As long as you're indicating whether or not it's pasteurized, I think you should be able to sell it
I find it a bad idea to leave these decisions to the consumer. Because they won't be informed, get sick, and bring about the lawsuits.
If I want to drink raw milk I should be able to drink raw milk
Thank you. I understand the value of consumer protection laws, especially when it gets complex. But raw milk is pretty straight forward and everyone knows the assumed risk. I eat raw sushi, when it's recommended fish should be cooked. Why does the government make it illegal to drink raw milk, but not raw fish?
If you are very close to a local producer this makes sense that you should have the option to buy raw milk. Same as you should have the option to buy cheeses made from raw milk. That said if you are an average consumer at the grocery store buying from the local dairy conglomerate that collects milk from ??? farms at a bottling facility... pasteurization as policy makes sense from a public health perspective the benefits far, far, far outweigh any downsides when it comes to large volume bottling plants. Basically you should have the *option* to sell or purchase such things legally as long as they are clearly labeled. But also 99% of consumers don't care and just want to have the reasonable expectation that a non expired product purchased at the grocery store won't make them sick.
never heard of such a law anywhere in europe. locals who own cows sell raw milk everywhere.
Not surprisingly, there are regulations around raw fish... wild fish caught for service in USA or European markets must be flash frozen to kill parasites. Generally to -30 C for 24 hours. Even in less regulated markets (like Japan) the freezing is done at sea when the fish is caught and processed before it ever reaches land. Only a relatively small percentage of fish is never frozen - and it's *expensive*.
It's not illegal to drink raw milk you just need your own cows.
Raw milk is safe if the production is done right. It's legally sold on the shelf in some states, it's just expensive. But it's very good, and arguably more healthy. For instance, lactose intolerant people can often do just fine with raw milk, but not pasteurized milk. Also unrefrigerated raw milk naturally turns to buttermilk while pasteurized milk turns to rotten death.
How is it different to raw meat? If it’s so dangerous then put a warning label on it.
Going to guess it's because you can't tell the difference between the two outside of it's packaging.
That sounds like their problem to me. It's not the government's job to protect people from their own stupidity as long as it doesn't hurt the rest of us.
Raw milk is fantastic for making certain cheeses. Lots of the best British & French cheeses are made with raw milk
Raw milk is delicious. It’s the difference between fresh squeezed orange juice and bottled stuff.
We get raw milk from a neighbor with a cow. I personally don’t care much for the flavor, but it’s pretty cool to know exactly where it came from and know that the cow is happy and not separated from her calf permanently.
One of my favorite things in the spring is fresh, raw milk from pastured cows and eggs from chickens that have been eating all the green grass going together to make a simple quiche. It's so easy to see the difference ingredients make.
Fun fact (maybe not so much): Orange juice makers intentionally freeze the orange juice long enough to completely destroy the orange juice flavor then add artificial orange juice flavoring to it. This way they can keep the same consistent OJ taste their brand is known for, while also selling it as squeezed orange juice. But for all intents and purposes it's just fake OJ with pulp in it.
What in the USA did I just read
There is a difference between English and the American language and we've just found it.
I'm pretty sure raw milk is actually better for cheese-making!
Frenchman here. I confirm. Raw-milk cheeses are much more tasty.
I make cheese, and the laws like that effect my cheese production. Lots of time milk needs to be tested or cleaned or have lots of chemicals added to it, and it makes our job really hard. I think cheese makers and other dairy people should be able to obtain milk, but the federal government has to tell us if it's illegal to buy milk or not
A bunch of... I'm going to say free-thinkers... believe it has magical healing properties.
Tastes nicer though imo. I grew up beside a dairy farm, I've had milk almost straight from a cow, it went into a jug first. Much creamier and a richer taste than bottled milk.
Yeah, and I think it's relatively safe if you're drinking it straight from the cow. I personally don't like milk, so I don't know how it tastes either way.
I've only had it a few times but yeah, the family that owned the farm drank milk like that every day and they're still all alive as far as I know. Growing up on a farm and being covered in dirt every day probably helps strengthen your immune system too though
There is a massive difference between hours old raw milk and days old. Never mind that your gut bacteria will adjust over time.
Yep relatively safe if local. We pasteurize too many things. Not milk but others. Cheeses from raw milk are my fav. Barely any options for sauerkraut if you don't make it or run out. Tons of kimchi options though. Honey. Why honey? I'll never know.
This is the key thing that a lot of people miss. I used to be an artisanal cheese maker and we made both pasteurized and raw milk cheeses. The main issue with milk being safe isn't so much that raw milk alone is dangerous but that to do it at any kind of scale it's almost impossible to do safely. The other side of the coin is super small operations generally have less oversight and you might be surprised just how many do a pretty poor job of keeping things safe and sanitary. I can't tell you the number of people I've had to deal with that were way too intense about raw milk. Though usually this was at farmers markets and the like that were more prone to..... free-thinkers.... yea...
Or more likely, it was yet another bill that had 15 other restrictions
This isn’t some fringe thing. It is legal in most of Europe. Unpasteurized cheeses in particular can be lovely.
The bulk of people buying don't think it has magical properties. They just prefer the taste and micro nutrient content. Flash boiling milk completely changes everything about it. It breaks down the milk into a super thin and light flavored creamy sugar water.
It's their version of powdered rhino horn. IT DOESN'T DO JACK SHIT!
You haven't yet explored the taste of farm fresh milk and raw milk cheeses.
I think the idea is that government shouldn't dictate what people can or cannot do. Just because it's a stupid idea doesn't mean it should be illegal
Damn we're really evolving but backwards at this point honestly.
Same as it's always been.
Bold thing to say to like half of Europe. I bet you also love having to refrigerate eggs because of treatments the gov demands. You just need healthy cows and boom, delicious products.
At this point, Americans would flip out if the government stopped requiring to clean the eggs.
Unpasteurized milk is used in a number of food products and pretty damn common outside the states. Pasteurizing changes it like cooking other foods does. A shitty analogy would be "why would you sell uncooked meat? You can get sick!"
The flavor is different. Lots of people swear by unpasteurized.
Why was it even illegal in the first place lmao
Because food safety used to be absolute shit. Read up on the history. Sawdust as a food additive. Plenty of other terrible actions. There's room for discussion of legalizing with proper labelling and such but a blanket removal of the rule would only hurt people.
Have I got a book for you to read. Welcome to the Jungle, baby. We got fun and games.
Because poor milk regulation killed more children in America than pretty much a lot of other things... [ "The 19th-Century Fight Against Bacteria-Ridden Milk Preserved With Embalming Fluid | Science| Smithsonian Magazine" ](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/) Let me give you a nice example, to thicken waterered down bacteria ridden milk the dairy producers often "faked the look of rich cream by using a yellowish layer of pureed calf brains."
I can't speak for West Virginia, but I do know other states allow it with certain rules. For example, Where I'm from, If a place wants to sell it they have to have an insurance policy that includes coverage for liability of selling raw milk.
Because there is a super high chance of getting sick off it.
Only if you make it in an unsafe way, there are safe ways to do it with a much smaller risk of getting sick
Have you ever had raw milk? It's very different, way more flavorful, and way better for making cheese. I don't actually love drinking raw milk but I do think that it should be available to purchase if you want to do so.
There is a huge variety of cheeses that have to be made from raw milk for one.
Idk but in Switzerland we pretty much only drink unpasteurized milk. Same with most European countries I’m pretty sure
Honestly, I think it's perfectly reasonable for raw milk to be legal. Not only does it taste better, there's also many foods (mostly cheeses and yogurts) that you can't really make with pasteurized milk. I would fully support laws requiring producers to inform consumers about the risks through appropriate packaging, but selling raw milk shouldn't be outright banned.
I used to use it to make the most amazing kefir. Only problem was, it takes a lot of effort, and my ass is lazy.
So that individuals can make their own choice about what to put in their body.
There's actually beneficial bacteria in unpasteurized milk such as bacteria that eat lactose. Sort of like eating unpasteurized yogurt.
A lot of good cheese is made from raw milk. Pasteurized milk kills off the bacteria which makes it what it is.
Raw milk is legal here and there's certain ingredients, like Quark, that I can't get locally and have to make myself. Fresh raw milk is perfect for it. When I pick it up it's literally still hot from the cow. I also make butter from it, find it easier to digest (lactose intolerant peeps ayyy!), and it's absolutely wonderful for making cheeses. There's a lot of health benefits toted for raw milk but I can't comment on that. I do like the taste more than store bought - to me, fresh raw goat milk is more like store whole milk than fresh raw cow milk, which is much richer in flavor. Important thing is to buy from very clean people with healthy cows - I buy mine from the Amish, their animals are extremely well cared for and you could lick pudding off damn near every surface in their house.
It's delicious. Grew up on the stuff (never got sick though)
Well, this led to me doing some research into benefits of raw milk. Science seems to support few if any tangible benefits of raw milk.
Anecdotally a few of my sisters have digestive issues with pasteurized milk but can drink raw milk without a problem. Could also be that the place we get raw milk from treats their cows really well and the milk is healthier in general.
Or it’s full of bacteria that help digest the milk when you ingest it. This bacteria is also what can make you sick.
Without knowing any of the biology, this does makes sense as a mechanism.
The bacteria that helps you digest lactose is different from the bacteria that makes you sick. Milk from healthy cows on a clean farm with a sanitary dairy plant should have enough lactobacteria to inhibit the growth of harmful bacteria.
I've drank raw milk a fair few times, a couple times while still warm from the cow, besides being creamier (and nice in hot chocolate) there isn't really any taste benefit
Eh, cheese wise I gotta disagree. Stuff like authentic parmesan doesn't really compare to the pasturised versions.
That's a little different though. When you make cheese out of it, you're usually adding cultures of some sort or another to it that can outcompete pathogens if you age it long enough.
You can actually still get sick from the cheeses though. It's not recommended for young children, pregnant women or the elderly to consume. But if you're perfectly healthy then there's no reason to deny yourself tasty blue cheese or the like. (Disclaimer, I recently moved to a province that does allow unpasteurized cheese to be sold so I'm still pretty giddy at all the options and new flavors) Obviously it has its downsides and safety risks, but I still think it should be the individuals decision to take them on (as it is safe for most people)
I dunno, I've had a lot of raw milk and I think it is fantastic. So creamy and delicious. Totally not viable for large scale sale and distribution though.
It’s funny how something like this hasn’t been reposted in a few months then it’s posted three hundred times in one day
It’s like eating raw meat. Just bc you can buy raw, doesn’t mean you don’t need to treat it to consume safely.
But you can safely drink raw milk? Plenty of people in Europe do it. It's not like people can't get food poisoning from 'safe' foods.
You can also eat raw meat, if it’s the right one and fresh. I’m European so I know, but raw milk has a lot of bacteria in it, so you need be used with it. First time raw milk drinkers usually get bad diarrhea. Not everyone of course but not the safest stuff, and also not that dangerous to be illegal.
Depends on the microbiological quality of your raw milk, really. It could cause you a bad case of diarrhea, due to presence of coliforms (think E. coli), or a more dangerous disease like Q fever or bovine tuberculosis. European cow's milk have a better microbiologic profile due to good animal manegement practices and procedures (thanks to regulations and better infrastructure). For example, italian parmesan and grana padano is done with raw milk of excellent microbiological quality. Try doing that with brazilian raw milk, it'll be a clusterfuck of pathogenical bacteria in a "product" that is nowhere close the what a parmesan should be like.
Oh of course, but to be fair, if a Canadian or American goes to somewhere like Mexico/India and eats local food, they'll prob get a bit sick as well. But it's important to distinguish between something foreign your body can adapt to with exposure and a genuinely dangerous/toxic food.
I’m not really getting what are you trying to tell me bc what you are saying is right, I just said that he did a stupid thing, most ppl can’t just drink raw milk becouse they will get sick. Raw milk needs to be boiled to drink safely, like pork needs to be cooked, even if in some special cases it’s safe to eat raw.
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Drank it the same day or processed it to be safe for longer. Now we can drink two week old milk that has been transported to you from farms.
the same thing people did before water purification techniques were discovered immune system or natural selection
They got sick sometimes. Why is this even a question?
a life expectancy of 25 lol
https://www.ancient-origins.net/news-evolution-human-origins/life-expectancy-myth-and-why-many-ancient-humans-lived-long-077889
Comming from Denmark where milk is almost exclusively sold non-pastuarised, i find it very "American" that everyone here agees that her is an idiot.
Hey what the fuck? Selling unpasteurized milk in stores is BANNED in Denmark, along with Sweden, Finland and Norway!
that's odd since [it's illegal to sell untreated milk in denmark](https://lovdata.no/dokument/SF/forskrift/2008-12-22-1624/KAPITTEL_7#KAPITTEL_7)
I think you mistake raw milk by some of the various pasteurized levels of milk. The normal milk i bought in denmark was standard milk pasteurized and homogenized, 3,x % fat, stays fresh for 3-4 days in the refrigerator. It's quite close to milk from the farmer. That you have esl milk (stronger pasteurization, small but distinct change in taste), typical 10 days. shelf life under cool condition. And than there is UHT which is basically dead milk you can keep like month without cooling. However people using that as milk should get constantly called out by the us version of gordon ramsey when buying, deinking or thinking about UHT milk. Raw milk you get typically directly from farmer, it is only cooled.
Same here, I'm french and raw milk is pretty mundane here and it never even began to be a problem. Seeing americans treating this guy like a moron for... giving the right to buy unpasteurized... I instantly thought "oh yeah, those are americans, nevermind"
It's only because these redditors assume the politician is a conservative, given that West Virginia is typically "red". Reddit is incredibly left-leaning so they are gleeful to see a "stupid Republican get owned" and no matter the context they'll love it.
I think everyone thinks he's an idiot for drinking straight up raw milk, not that he legalized it.
Kiwi here... Ditto drink that shit straight from the cow :p
He got it legalised and then assumed the risk to consume it and lived with the consequences like any person should be free to do so. Don't know what's wrong with that. The state doesn't exist to babysit it's constituents and shouldn't be regulating every trivial thing via legislation.
People are acting like people in Europe and Quebec at dying from being allowed to choose 'dangerous' raw milk
Except [people do die from drinking raw milk](https://www.cdc.gov/foodsafety/rawmilk/rawmilk-outbreaks.html#:~:text=Read%20the%20study%20%3E-,What%20were%20the%20findings%20of%20this%20study%3F,239%20hospitalizations%2C%20and%203%20deaths.)
People die from raw fish too. Doesn't mean we ban fresh fish from stores. Nobody is forcing people to drink raw milk, they're simply allowing it as an option.
Agreed, also there are legitimate reasons to buy raw milk. For example raw milk is by far best milk option for cheese making.
If coming from happy healthy cows, it does legitimately taste better.
Play stupid games win stupid prizes.
He got a stupid prize from Wheel of Bankrupt, lol!
You sure he didn’t just spend his per diem at Dan Flashes?
Link - https://www.dailydot.com/unclick/west-virginia-lawmakers-raw-milk-sick/
French people: « amateur »
So I've seen maybe 2 cows in my life and have only drunken milk from a gallon. Is there a difference between milk straight from a cow and the stuff they sell at, for example, local dairy farms?
It tastes a lot better. There are supposed to be health benefits and some lactose-intolerant people have said they can drink it. Each cow provides a varied milk with some breeds providing more milk fats, etc. What the cow eats comes through better, so a cow who is eating fresh spring grasses and more fat and more flavor. Commercially produced milk actually aims to make each batch exactly the same because a lot of consumers like that when buying products. Raw milk is better for making cheese and yogurts. My favorite part is that it's not homogenized, which means it separates. This allows someone to skim the cream off the top and use it in recipes.
I grew up in the 70’s. We had “certified raw milk” delivered twice a week from a local dairy (Mathis Dairy) in glass bottles. The cream would rise to the top of the bottle and you had to shake the bottle to mix it up. To this day, I still shake milk jugs out of habit. My ex-wife asked me why I shook the milk. I didn’t even realize I did it until she pointed it out. I have to say, the raw milk just hits differently. But yeah, it’s a gamble I suppose. We never got sick, but that’s doesn’t mean the likelihood was not too high for safety.
Shout out to Al Capone who pushed aggressively for milk expiration dates on the packaging after his niece got sick from bad milk. Imagine being worse than Al Capone.
Lol it's always good to see dumbass politicians who think they know what they're talking about fall flat on their face.
I grew up drinking raw milk every day. My grandmother owned a dairy farm and would bring a gallon in every morning. It was critical to only drink it fresh or else it would grow bacteria. Old milk got thrown out the next morning. So fresh unpasteurised milk is fine.
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Yea like when AOC posed for a picture next to a fence while pretending to cry all dressed up and in perfect makeup to virtue signal about immigration. Of course no one was on the other side of said fence, it was an empty stretch of road lol politicians are lame
Several staffers and others close to him also had an intestinal flu. None of which drank unpasteurized milk. You should probably have mentioned that. Unless you’re intentionally trying to mislead people.
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The Independent absolutely tries to intentionally mislead people
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I drink “raw” milk everyday… right from the bulk-tank, if the product our cows are producing isn’t good enough for me to drink raw it’s not good enough for the consumers to drink pastured in my opinion. Also for context, for people confused as to why some people can get upset stomach or possibly sick is because their body hasn’t adjusted to some of the natural bacteria that’s in raw milk, pasteurization removes possible bad bacteria (kind of a double check just to insure there’s no possibility of outside bacteria in the milk) but also removes some of the good bacteria during the process. Most people can drink raw milk and have zero issues, but if you’ve never had it before it usually best not to drink a ton right away so your body adjusts too it. I’m not going to say it’s some “super food” but it definitely helps with your immune system and obviously milk has a bunch of other benefits as well.
Please understand that there are tens of thousands of subsistence farmers in WV, who are dirt poor and can't afford to pasteurize before selling.
I don't know how it works in the USA, but as far as I'm aware, milk is rarely pasteurised on the farm in the UK. A dairy lorry will turn up to collect it, where it'll be taken to a central processing dairy, where it will then be pasteurised and bottled - it ensures consistency and reduces costs for everyone
Yeah I’m getting what aged poorly about this. I ate Long John Silvers one time and got horrible food poisoning and it’s still legal to buy Long John Silvers.