keisatsu

I grew up drinking unpasteurized goats milk (and ate the goats too, my parents were hippies, the only thing we bought from the store was coffee and sugar, pretty much everything else we grew) I'm still here. Though now I drink soy and rice milk as my 5yr old unfortunately cannot handle "cows milk" as she calls it.

Quinn8it

WOW! Thanks guys! I just sat down to my first bowl of cereal with "unsweetened Almond Milk" Same protein and fat as the "unsweetened Soy" and it actually has less sugar. Thanks for the tip!

UmneyDurak

Well as a general rule I prefer to eat things that are already dead and cooked (sushi is an exception of course). I tried the whole "eating live stuff" things, but it just didn't work out.

crtreedude 

First of all, before I say the next, I do drink raw milk pretty frequently - from our own cows. My question is, how fresh does it need to be to be considered live?

I mean, do I have to push aside the calf and hunker down?

Might get me a few strange looks I am thinking...

cyclokitty 

I don't like milk. It makes me puke. Same with soy and hemp. I may give almond milk a whirl (but I'll drink it next to the sink).

Oddly, I like cheese, yogurt, butter and ice cream.

rodrigaj

I did some online research and most of it was way over my head (and I teach chemistry).

Are you saying that soy milk and perpetuem should be avoided because of the unfermented, processed soy isolates in their formulas?

Please explain. There are lots of conflicting studies out there.

DrSprocket

I'm another against milk (but love cheeses - in moderation...). It is an acid-ash food, raising the body's acidity to the degree that it actually takes (on average, though each person differs from bio-individuality) more calcium to buffer the acidity than one gains from the calcium in the milk itself. The data was in long ago that milk does not equal strong bones. For those that wondered why, it is about pH. Lowered pH equals stronger bones.

Pat

Why drink pasuerized milk? Cattle get communicable diseases like TB which they can pass onto people who drink the milk. Pastuerization which is the temporary elevation of the temperature of milk will kill the TB germs and make the milk safe to drink. It is pretty simple.

By the way, the inventor of pastuerization, Louis Pastuer, also figured out the process of fermentation and pastuerization is used to keep beer and wine from going sour. I have not heard you complain about pastuerized beer and wine.

SSP

According to Gov. Arnold Schwarzenegger, "Milk is for babies".

I disagree with him on many subjects, but we're in agreement on this one.

helios

As I mentioned in another thread [ https://www.bikeforums.net/training-nutrition/408144-what-work-best.html ], what I've heard is that cow's milk protein molecules are much larger than other milk, such as goat's milk or soy milk, and thus harder to digest. (Especially for babies, who I think shouldn't be drinking cow's milk at all.) I'm wondering if lactose intolerance is related to the larger protein molecules... Haven't read up on that, admittedly, and don't know what's involved with the intolerance to lactose... Lactose is a sugar, BTW (and so I guess not a protein?)

https://en.wikipedia.org/wiki/Lactose

I personally prefer soy milk. Plain old milk doesn't sit well with me (gives me lots of gas and phlegm... not the best for pleasant cycling experiences, IMO).

my two cents...

steve

Roody

Not all cattle get TB--just a few. And good farmers working with good vets can probably keep the TB from spreading to humans. I have little doubt that unpasteurized milk produced by responsible dairies is more wholesome than pasteurized milk. The problem is, how do you know that a given dairy is responsible? You sure can't rely on FDA inspectors--look at the fiasco with 43 million pounds of hamburger recently. I do enjoy raw imported cheeses, and I've even found a nice raw cheddar made right here in my own area.

As for beer and wine, I think they're pasteurized for longer shelf life, not to increase safety or goodness of the product. I don't think that any good beers and wines are pasteurized--just some of the mass-market mediocre stuff.

imcrushingyerhd

It's all I drank while growing up. I can't even drink the crap at the stores. "lactose intolerant" but for some reason I have no problems at all if the milk isn't pasteurized.

redmist

+1000!!!!!

ac220v

Well, average lifespan in those 1000s of years wasn't that great either.

As for factory/local farming, - well, not quite. It's just that pasteurized milk is easier and less risky to transport/distribute. So in a 1000,000-some city it's either pasteurised or no milk at all except for the rich.

As for safety, - yes, grew up in area where everybody either owned a few cows or knew someone who did, - (almost) no risk if farmers you buy from know that they are doing and you do drink it shortly after purchase (it tastes best that way anyway). I'm still alive, and no one I know got sick because of raw milk, although I did hear of a case or two. ADD: And yes, I won't drink one from industrialized farm raw either.

etothepii

If I could have it my way, I'd drink whole milk from grass-fed cows. [exaggeration] A gallon a day, if I could! [/exaggeration]

If you look back at the "golden days of bodybuilding," i.e. pre-steroids, those guys drank lots of whole milk, most likely from grass-fed cows. Tons of protein for the muscles, and calcium and CLA to keep you lean.

BeerBiker

Just say "no" to pasteurized beer!

I'd be interested in reading more about the soy/estrogen thing. I don't care for milk and prefer silk, but might switch to almond if the argument against soy is convincing enough. Heck, maybe I'll just go back to fruit for breakfast. The only thing is; I've kind of taken a fancy to a whey protein/soy milk smoothie as a post ride recovery drink, so I can get some quick protein in me ASAP.

Mark