Drink Milk at your own risk.

[Anonymous]

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

[Anonymous]

We drink lactose reduced they usually ultra pasteurize it for shelf life.

[Anonymous]

Ok so no cereal and pasteurized milk just a big plate of fried eggs every day. And Citracal with D.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm changing from Fairlife (pasteurized and ultra-filtered) to Lactaid (ultra-pasteurized) for our lactose-intolerant household. 10 more cals per serving but better to be safe. The nut milks we use are already ultra-pasteurized.

The fact that you know how many more calories are in one than in the other is messed up. The fact that you posted that here is even more messed up. Normal people do not know that one milk has 10 more calories, nor do they pay attention to it.

It took me all of five seconds to compare the Fairlife to the Lactaid at the store. Don't you read labels?

Not for milk. Why would I read milk labels for calories? I don't have an eating disorder.

You are NOT normal, pp.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

Pasteurization is also done to remove pathogens.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

Pasteurization is also done to remove pathogens.

Wow, you are sharp! That's what makes them shelf-stable and lasting longer.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

Pasteurization is also done to remove pathogens.

Wow, you are sharp! That's what makes them shelf-stable and lasting longer.

Shelf-stable milk does not need to be refrigerated but can be stored at room temperature for a long time. Pasteurized milk sold in the refrigerated case is not shelf stable.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

My grandfather got bovine TB that way in the 1930s.

Make America great again.

[Anonymous]

Anonymous wrote:

Anonymous wrote:For anyone who says soy is dangerous, I urge you to question the “scientists” that deny climate change as well.

The facts are there: most of the continent of Asia has consumed soy for millennia with great health benefits, to the exact contrary of the claim.

There’s an entire industry selling factory farming and its abuse as natural. It’s not. And it’s worse for your health.

Fermented soybeans are healthy, and edamame. Soy milk is an ultra processed suspension of blended and filtered soybeans; often with flavorings and additives to mimic milk.

If you make your own soymilk with cheese cloth, probably that’s okay. But you still are missing the fiber that makes it so healthy.

I'm curious how much fiber you think is in milk.

[Anonymous]

Anonymous wrote:

Anonymous wrote:60 minutes just had a segment on how serious Bird Flu is and that neither the Biden nor the current administrations were affording it the proper attention. So scary.

Especially when it's still being bio-enhanced in laboratories in Georgia and Wuhan. That bad strain "escaped" from a lab in Georgia months ago.

Cite your source.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

Pasteurization is also done to remove pathogens.

Wow, you are sharp! That's what makes them shelf-stable and lasting longer.

Shelf-stable milk does not need to be refrigerated but can be stored at room temperature for a long time. Pasteurized milk sold in the refrigerated case is not shelf stable.

Tell us the difference genius. We will wait.

[Anonymous]

Anonymous wrote:Great time to switch to soy. It’s actually very healthy and great tasting if you buy the unsweetened version.

The way cows are separated from their calfs for our milk obsession breaks my heart. That milk is for them, not for us!

Soy presents all kinds of issues. Are you really unaware?

[Anonymous]

Brea$T milk is the best

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Raw is better for you anyways drink that instead.

If it was, then Pasteur wouldn’t be much of a household name on most milk cartons, would he?

Off to our yourself a big glass of listeria and E.Coli, are you?

DP, but that's to make it shelf stable.
Milkman used to have to milk in morning and deliver the raw milk before the hot part of the day, and by night the milk he sold was already spoiled if not used.

Corporations couldn't make any money doing that these days, but the dairy farmers would probably do ok.

Pasteurization is also done to remove pathogens.

Wow, you are sharp! That's what makes them shelf-stable and lasting longer.

Shelf-stable milk does not need to be refrigerated but can be stored at room temperature for a long time. Pasteurized milk sold in the refrigerated case is not shelf stable.

Tell us the difference genius. We will wait.

You keep showing your ignorance of the term shelf-stable.