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Infected Factory Farmed Meat May Be Another Causative Factor for Alzheimer’s Disease


Article Source: Health And Fitness Journal

By Dr. Mercola

Alzheimer’s disease, which affects an estimated 5.2 million Americans,1 is a devastating degenerative brain disease that develops slowly over time, and tends to be quite lethal in its final stages.

According to the latest data, the death toll from Alzheimer’s exceeds half a million Americans per year.2 This places Alzheimer’s in the top three killer diseases in the US, right behind heart disease and cancer.

There’s no conventional cure, and few if any successful medical treatments available once Alzheimer’s sets in. There is, however, compelling evidence indicating that your diet plays a significant role. This means you may have quite a bit of control when it comes to prevention.

In previous articles, I’ve discussed the links between high-carb, low-fat diets, and Alzheimer’s. Sugar, it turns out, is a major promoter of the disease. Some research even suggests that Alzheimer’s may be a form of “brain diabetes,” instigated by high sugar/fructose consumption.

The dietary links do not end there, however. More recently, investigators have raised the possibility that this severe form of dementia may be linked to eating meat from animals raised in confined animal feeding operations (CAFOs)…

The Intriguing Connections Between Alzheimer’s, Mad Cow, and Chronic Wasting Disease

The key player here is an infectious protein called TDP-43. This protein has already been linked to a number of animal and human diseases, including:

  • Amyotrophic lateral sclerosis (ALS, also known as Lou Gehrig’s disease)
  • Mad Cow disease
  • Chronic wasting disease, a transmissible neurological disease in deer and elk

Researchers have found that this protein may also play an important role in Alzheimer’s disease,3 as it is correlated with shrinkage of the hippocampus, thereby causing memory loss.

By examining the autopsied brains of more than 340 Alzheimer’s patients, the researchers found that TDP-43 was present in nearly 200 of them. As reported by MedicineNet.com:4

“The study is unlike some others because it looked at two types of patients who were diagnosed with Alzheimer’s after death — those who showed symptoms in life and those who didn’t.

Abnormal levels of TDP-43 were found in those who had the disease and were significantly affected by it… [T]he investigators found that those with abnormal levels of TDP-43 were 10 times more likely to have thinking problems such as memory loss at death than the other patients.

How could people have signs of Alzheimer’s, but not have symptoms? That’s not clear… But, maybe people who have [beta-amyloid] plaques and [tau] tangles don’t develop symptoms unless they also have TDP-43, the researchers hypothesized.” [Emphasis mine]

Feeding Animals Animal-Byproducts Is a Common CAFO Farming Technique, and It Can Be Deadly

The common denominator between Mad Cow and Chronic Wasting Disease5 is forcing natural herbivores to eat animal parts. Animal byproducts are in a variety of ways mixed into the feed given to CAFO livestock, and we have repeatedly seen the devastating effects of this practice.

Even in cases where omnivores, such as pigs, are fed byproducts of animals of their own kind, the practice still poses significant problems, as an infection originating in even a single sick animal can rapidly spread this way.

Over the past year, nearly 10 percent of the entire swine population in the US has been wiped out by a highly lethal virus traced back to pig’s blood used in piglet feed for example.

As explained by the Chronic Wasting Disease Alliance, the infectious agent that causes both Mad Cow and Chronic Wasting Disease is believed to be prions—an infectious type of protein—not bacteria or viruses. While some prions6 serve beneficial cell functions, others, acting like an infectious agent, are known to cause neurodegeneration. TDP-43 is in this latter category.

According to a University of Pennsylvania report titled, “The Saga of a Disease Protein,”7 TDP-43 reacts to oxidative stress, suggesting that antioxidant therapy might be helpful for disease prevention.

Mad Cow Disease Is a Man-Made Plague

Mad Cow Disease is another classic example of why the CAFO “cannibal” solution, i.e. feeding animal parts back to the same species of animal tends to be a bad idea. One of the primary ways Mad Cow Disease is transmitted is when cows are fed bone meal and waste products from other cattle infected with the disease.

As a result, it’s now illegal to feed beef-based products to cows. Alas, the beef industry circumvents this rule by using a feed product known as “chicken litter,” and that too can introduce this devastating disease into our food system.

Mad Cows Disease is still a factor when using chicken litter because this rendered down mix of chicken manure, dead chickens, and feathers, is also comprised of nearly one-third spilled chicken feed, which includes cow meat and bone meal used to feed the chickens—the very ingredients that are supposed to be off limits for cows.

So, any cow that eats chicken litter may also be consuming various cow byproducts–the very same feed products that spurred Mad Cow Disease in the first place.

Pigs, chickens, and turkeys can also be fed cattle byproducts, and current laws permit byproducts of those animals to be fed back to cattle.8 This is yet another loophole that can allow Mad Cow agents to infect healthy cattle—and you, should you end up eating any of these infected meats.

The CAFO-Alzheimer’s Connection

Eating CAFO meat carries a number of health risks, including the rare occurrence of Mad Cow disease. But could the infectious prions associated with Mad Cow, Chronic Wasting, and Alzheimer’s be spread via CAFO meats as well? Mad Cow Disease is a prion disease that can spread like wildfire in CAFOs. And there’s speculation that diseased cattle, which is ground up for feed to chickens and other non-bovine animals, may be retransmitting the disease by virtue of it passing on through the food chain, albeit indirectly.

When a foreign protein is introduced, your body will respond with inflammation. Chronic inflammation, we know, is a hallmark of most degenerative diseases. TDP-43 is one such foreign protein, but it certainly isn’t the only foreign protein you might ingest via CAFO foods.

CAFO livestock are also given feed consisting primarily of genetically engineered (GE) grains, and GE plants are also known to produce unfamiliar proteins—some of these proteins have in fact never existed in the human food chain prior to the introduction of GE foods. It’s no small wonder then that researchers keep finding that GE foods tend to be far more allergenic than non-GE foods.9

Now, when it comes to CAFO meats, be it chicken, pork, or beef, you’re being exposed to any number of foreign proteins—and TDP-43 might be one of them… Variant Creutzfeldt-Jakob disease (vCJD), or the human version of Mad Cow, has a long incubation period, and few dementia-related deaths in the US are ever investigated. An infected person usually starts having symptoms in their 60s. As noted by the Centers for Food Safety,10 the symptoms are similar to Alzheimer’s, and include staggering, memory loss, impaired vision, and dementia.

Mad Cow Keeps Resurfacing…

In 2012, a California dairy cow was diagnosed with bovine spongiform encephalopathy (BSE or Mad Cow Disease). According to the USDA, milk from cattle infected with Mad Cow is safe for human consumption, but dairy cows can also be processed into meat, and if they’re infected with BSE, such meat can cause vCJD when consumed.11 As noted by Center for Food Safety,12 which reported on the 2012 outbreak:

“Tissue from infected cows’ central nervous systems (including brain or spinal cord) is the most infectious part of a cow. Such tissue may be found in hot dogs, taco fillings, bologna and other products containing gelatin, and ground or chopped meat. People who eat contaminated beef products are at risk of contracting the human version of mad cow disease… The disease slowly eats holes in the brain over a matter of years, turning it sponge-like, and invariably results in death. There is no known cure, treatment, or vaccine for BSE diseases. The incubation period for ‘mad cow’ disease in cattle is thought to be approximately 5 years; it may be latent in humans for a decade or more before manifesting itself.”

This year, Mad Cow is rearing its ugly head again, this time claiming the life of a Texas man. He was the fourth American victim of the disease.13

Chronic Wasting Disease—Another Aspect of the Same Problem

Another type of bovine spongiform encephalopathy (BSE) disease is known as Chronic Wasting Disease (CWD), which is now rapidly spreading among deer and elk. As with Mad Cow, the disease is the result of domesticating wild animals, as discussed in the featured video. CWD now affects animals in 22 US states, and 68 game farms in Saskatchewan, Canada now have infected animals, imported via game farm animals from the US… CWD-infected animals shed the infectious prions in saliva and urine, starting around three months after being infected. They remain contagious for the remainder of their life, contaminating land and water as they go along.

According to some experts, the prions causing CWD are the most resistant disease agent currently known. As noted in the featured video, should CWD spread among humans the way it’s spreading through the deer population, HIV-Aids would seem like “a walk in the park” in comparison.

Game farms cater to hunters who are more or less guaranteed a kill, and the potential for CWD to spread to humans through consumption of these game animals is a serious concern. A recent paper in the journal Landes Bioscience14, 15 offers the following sobering assessment on the ability of Chronic Wasting Disease (CWD) to affect humans:

“We hypothesize that both BSE prions and CWD prions passaged through felines will seed human recPrP more efficiently than BSE or CWD from the original hosts, evidence that the new host will dampen the species barrier between humans and BSE or CWD. The new host effect is particularly relevant as we investigate potential means of trans-species transmission of prion disease.”

Losing Your Mind for the Sake of a Burger

The idea that neurodegenerative diseases like Alzheimer’s and ALS may be spread via CAFO foods is not entirely new. A 2005 study16 published in the journal Medical Hypotheses, titled: “Thinking the unthinkable: Alzheimer’s, Creutzfeldt-Jakob and Mad Cow disease: the age-related reemergence of virulent, foodborne, bovine tuberculosis or losing your mind for the sake of a shake or burger,” states:

“In the opinion of experts, ample justification exists for considering a similar pathogenesis for Alzheimer’s, Creutzfeldt-Jakob and the other spongiform encephalopathies such as Mad Cow disease. In fact, Creutzfeldt-Jakob and Alzheimer’s often coexist and at this point are thought to differ merely by time-dependent physical changes. A recent study links up to 13 percent of all ‘Alzheimer’s’ victims as really having Creutzfeldt-Jakob disease.” [Emphasis mine]

The researchers also note that bovine tuberculosis serves as a vector for human Mad Cow Disease. Bovine tuberculosis (caused by Mycobacterium bovis and M. avium-intracellulare or paratuberculosis) is one of the most prevalent disease threats in American CAFOs, and the researchers quote USDA data suggesting that anywhere from 20-40 percent of American dairy herds are infected at any given time! According to the authors:

“The health risk for milk tainted with M. bovis has been known for decades and there was a time not so long ago when ‘tuberculin-tested’ was printed on every milk container. Schliesser stated that meat from tuberculous animals may also constitute a significant risk of infection. At the turn of the 20th century 25 percent of the many US deaths from TB in adults were caused by M. bovis. Dairy products aside, when past and present meat consumption are factored in, there is three times the risk of developing Alzheimer’s in meat eaters as opposed to vegetarians.

The investigation into the causal trail for Creutzfeldt-Jakob, indistinguishable from Alzheimer’s except for its shorter, lethal course might have grown cold where it not for Roel’s and others who linked mad cow in cattle with M. bovis and related paratuberculosis on clinical, pathologic and epidemiological grounds. The southwest of the UK, the very cradle of British BSE and CJD outbreaks, saw an exponential increase in bovine tuberculosis just prior to its spongiform outbreaks. All of this brings up the unthinkable: that Alzheimer’s, Cruetzfeldt-Jackob, and Mad Cow Disease might just be caused by eating the meat or dairy in consumer products or feed.[Emphasis mine]

Are We Paying Far Too High a Price for Cheap Meat?

In my opinion, the answer to that question is yes. We are paying an exorbitantly high price for factory farmed foods. Some of the health effects associated with CAFO animal products are easier to estimate than others. In all likelihood, the news that Alzheimer’s disease, which now appears to be the third leading cause of death in the US, may be the result of a slower-acting form of Mad Cow or Chronic Wasting Disease is bound to come as a complete shock for most people. And yet the links between the diseases are quite compelling, and they all point to one main culprit: factory farming practices, which eliminate hygiene and replace animals’ natural diets with unnatural grain diets, into which animal byproducts are mixed in.

This “cannibal” solution, and the loopholes that end up permitting same-species cannibalism, has set in motion a disease-producing cycle that can only be stopped by putting an end to such unnatural food production practices. The bottom line is, an animal’s diet matters greatly. You cannot judge the benefits of the animal’s diet based on added weight gain or added milk production alone… There can be all sorts of unforeseen ramifications when you alter the natural course of nature, including never-before-seen diseases.

Organic, grass-fed and finished meat that is humanely raised and butchered is really about the only type of meat that is healthy to eat. By purchasing your meat from smaller farms that raise their animals in a humane fashion, according to organic principles, you’re promoting the proliferation of such farms, which in the end will not only help protect your health, it will ultimately benefit everyone, including the animals, by putting the brakes on farming practices that are actively sowing the seeds of degenerative diseases… The following organizations can help you locate farm-fresh foods in your local area that has been raised in a humane, sustainable manner:

  • Local Harvest — This Web site will help you find farmers’ markets, family farms, and other sources of sustainably grown food in your area where you can buy produce, grass-fed meats, and many other goodies.
  • Farmers’ Markets — A national listing of farmers’ markets.
  • Eat Well Guide: Wholesome Food from Healthy Animals — The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy, and eggs from farms, stores, restaurants, inns, and hotels, and online outlets in the United States and Canada.
  • Community Involved in Sustaining Agriculture (CISA) — CISA is dedicated to sustaining agriculture and promoting the products of small farms.
  • FoodRoutes — The FoodRoutes “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSAs, and markets near you.


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What Is The Most Important Quality In A Physician?


Article Source: Health And Fitness Journal

Medical errors are estimated to be the third leading cause of death in America’s hospitals. Though some of these errors are beyond physician control, many are the direct result of physician action and inaction. I spend a lot of time thinking about how to reduce these errors and I (like many of my peers) lose sleep over the mistakes I witness.

When you ask patients what quality is most important in a physician, they often answer, “empathy.” I think that’s close, but not quite right. I know many “nice” and “supportive” doctors who have poor clinical judgment. When it comes to excellent care quality, one personality trait stands out to me – something that we don’t spend much time thinking about:

Curiosity.

A physician with a curious mind doesn’t necessarily know all the answers. He may not be the “smartest” graduate of his medical school.  But he is a great detective, and doesn’t rest until problems are solved. This particular quality isn’t nurtured in a system that rewards partial work ups, rapid patient turnover, and rushed documentation. But some doctors retain their intellectual curiosity about their patients – and to the extent that they do, I believe they can significantly reduce medical errors.

Many of the preventable adverse events I have witnessed (outside of procedure-based errors) began with warning signs that were ignored. Examples include abnormal lab tests that were not followed up in a timely manner, medication side effects that went unrecognized, copy errors in drug lists, and subtle changes in the physical exam that were presumed insignificant. All of these signs trigger the curious mind to seek out answers in time to head off problems before they evolve into real dangers.

Of course, there are other qualities that make a physician excellent – wisdom, experience, kindness, and a grounding in evidence-based practice come to mind. But without an engaged mind fueled by genuine curiosity, it’s hard to retain the vigilance required for continued good outcomes.

Curiosity may have killed a cat or two, but I’ve seen it save a large number of patients!

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Raw Milk versus Pasteurized—Which Is Safer?


Article Source: Health And Fitness Journal

By Dr. Mercola

The United States lags far behind many other nations when it comes to food safety and nutritional recommendations, and this is perhaps particularly true when it comes to raw milk.

The fact is, large dairy farmers operating under the factory farm model simply cannot produce raw milk safe for human consumption.

They’re too large, and therefore end up being hotbeds for pathogenic contamination. They also cannot provide enough open pasture for tens of thousands of cows to continually graze on.

Cleanliness and pasture are critical parameters for producing healthy milk fit for raw consumption. So really, the war on raw milk boils down to control—controlling the competition, which is selling a superior product. It’s NOT an issue of safety at all.

In fact, several studies have demonstrated the superior safety of raw milk compared to pasteurized, yet the vilification of raw milk continues unabated—science and statistics be damned…

Europeans Can Buy Raw Milk from Vending Machines

In sharp contrast to the US, some European nations sell raw milk in vending machines! And contrary to popular (American) belief, the bodies are NOT piling up as a result. As reported by Modern Farmer:1

“Europe’s embrace of raw milk vending machines isn’t new. Such daring dispensers of unpasteurized dairy can be found in France, Croatia, Switzerland, Austria, the Netherlands and, as one map2 shows, all over the place in Italy.”

The safety measures are remarkably simple. If the temperature of the milk rises above the regulated level, the machine will stop dispensing milk, and the farmer is notified via text message. The milk spout is sterilized by a UV light between each purchase.

In the US, several states have outright banned the sale of raw milk for fear of contaminated milk despite the fact that, statistically, such fears are completely and udderly unfounded (pun intended).

Research by Dr. Ted Beals, MD,3 featured in the summer 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation, shows that you are actually about 35,000 times more likely to get sick from other foods than you are from raw milk!

Pasteurized Dairy and Processed Foods Top the List of ‘Most Dangerous’

The vast majority of foodborne illnesses in the US are linked to factory farmed and highly processed foods, not raw foods. For example, late last year, Chobani Greek yogurt was recalled following reports of gastrointestinal illness.4 The yogurt, which is pasteurized and not raw, was found to be contaminated with a fungus called Murcor circinelloides.

In 2011, Cargill recalled a whopping 36 million pounds of ground turkey.5 An antibiotic-resistant strain of Salmonella in the meat ended up causing 107 illnesses and one death.

An investigation revealed that this strain of Salmonella had been found four times over the course of one year, yet the US Department of Agriculture (USDA), took no action against the producer. And, from the time the first illness was reported and the recall took effect, five months passed, allowing over a hundred more people to become ill from the contaminated meat.

A major part of the problem is that, despite being in charge of food safety oversight of meat and poultry, the USDA does not have the authority to take action against a meat or poultry producer—even if the permissible limits of pathogenic contamination are repeatedly exceeded.

Clearly, this does not bode well for food safety. As explained in a previous Food Safety News article discussing this case:6

“For example, take ground turkey. When USDA tests for Salmonella, they take individual 1-pound samples on 52 consecutive days of production. Sometimes it takes a year to complete a set — and the establishment gets a heads up that a sample is going to be taken!

In addition, if 26 or fewer are positive, the sample set passes. If more than 26 are positive, the sample set fails.

Basically, these are like open book exams — not pop quizzes — where a 50 percent is still passing! And even when a sample set fails, USDA does another set of testing. And they keep doing testing until a set passes.”

What this means is that if 50 percent of the samples are contaminated with disease-causing bacteria, it’s deemed “safe.” But if it hits 51 percent, it’s tagged as “unsafe.” And testing simply continues until illness is reported. What sense does this make?

Yet anytime the lack of food safety is discussed, the focus is suddenly turned to raw milk! It’s almost as though US agencies are using raw milk as a scapegoat to keep you from looking at the real problem, which is that factory farms produce inherently unsafe foods. It’s like a propaganda machine sleight of hand maneuver…

CDC Stance on Raw Milk—As Biased as It Gets

Mark McAfee, CEO of Organic Pastures Dairy and an internationally recognized expert in raw milk production and safety, has on numerous occasions tried to set the record straight with US authorities, to no avail. In a 2012 letter to the Centers for Disease Control and Prevention (CDC), he writes:7

“As a grade A producer of retailed-approved raw milk in California, I find your raw milk page filled with highly erroneous and very misleading information… In California, we have legal retail-approved raw milk in 400 stores consumed by 75,000 consumers each week. This retail legal raw milk is tested and state inspected and far exceeds pasteurized milk product standards without any heat or processing.

It is clean raw milk from a single source dairy. There have been no deaths from raw milk in California in 37 years. Two years ago, I submitted a FOIA request to the CDC to request data on the two deaths that the CDC database claims were from raw milk. The data I received back from the CDC showed that in fact there had been no death from raw milk at all.

The two deaths had been from illegal Mexican bath tub cheese and not raw milk from any place in America. Why does the CDC persist in publishing this erroneous information? …The last people to die from milk died from pasteurized milk at Whittier farms in 2007, not from raw milk.”

While both the US Food and Drug Administration (FDA) and the CDC warn that raw milk can carry disease-causing bacteria, they completely overlook the fact that these bacteria are the result of industrial farming practices that lead to diseased animals, which may then in turn produce contaminated milk.

They make no distinction whatsoever between disease-riddled factory farmed milk and the milk from clean, healthy, grass-fed cows. This is indeed a key issue, as raw milk from a confined animal feeding operation (CAFO) IS dangerous and must be pasteurized in order to be fit to drink, whereas raw milk from cows raised on pasture IS NOT dangerous and DOES NOT need pasteurization. The source of the milk makes all the difference when it comes to raw milk.

What the CDC Doesn’t Tell You About Raw Milk Is Worth Knowing…

The CDC also fails to inform visitors in its website that legal raw milk producers oftentimes adhere to stricter safety standards than CAFOs do. California, specifically, has its own special set of standards for raw milk for human consumption, in which farmers must meet or exceed pasteurized milk standards, without pasteurizing.

Instead of giving you the facts, the CDC lists raw milk as one of the riskiest foods in America, without any real proof to back up such a proclamation. The American Academy of Pediatrics (AAP) has even called for a complete ban on raw milk because it is so “dangerous.” But on what do they base their assumptions? On the CDC’s unproven opinion? If safety was truly the issue, then pasteurized dairy would be banned, as that’s what’s causing the most disease.

So you’ve got to ask yourself, is this really about our personal safety or the safety of the milk industry? Eating directly from the farm is prohibited by industry so they can control our food supply. They make it very difficult for farmers to sell directly to us, whether dairy products or meat products. They claim this is done for our safety, but it’s really just a plot to control our food system.

“The FDA does not mention raw milk on their top 10 most risky foods in America list,” McAfee notes. “Pasteurized ice cream and pasteurized cheeses make the top 10 risky foods list… According to the Cornell study performed on CDC data, there were 1,100 illnesses caused by raw milk between 1973 and 2009. There were 422,000 illnesses caused by pasteurized milk. No deaths from raw milk and at least 50 deaths from pasteurized milk or pasteurized cheese—the CDC left out the 29 or more people that died from the pasteurized Jalisco cheese listeria incident in 1985.”

Raw Milk Has Many Health Benefits

The CDC, as McAfee notes, is absolutely riddled with bias. While most of it is obvious, some of the bias is hidden by the way the CDC counts its statistics. For example, it counts outbreaks rather than the number of people affected by the outbreak. In one outbreak caused by pasteurized milk, 200,000 people fell ill! Yet it’s only counted as one incident. Its website also makes no mention whatsoever to studies showing how raw organic milk differs, nutritionally, from CAFO milk, and how it improves health. For example, raw milk is:

Loaded with healthy bacteria that are good for your gastrointestinal tract High in omega-3 and low omega-6, which is the beneficial ratio between these two essential fats
Full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk much harder to digest Loaded with vitamins (A, B, C, D, E, and K) in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live Lactobacilli
Rich in conjugated linoleic acid (CLA), which fights cancer and boosts metabolism Rich in healthy unoxidized cholesterol
Rich in beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible It also contains phosphatase, an enzyme that aids and assists in the absorption of calcium in your bones, and lipase enzyme, which helps to hydrolyze and absorb fats

Pasteurizing milk, on the other hand, destroys enzymes, diminishes vitamins, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and actually promotes pathogens.

Max Kane’s Self-Healing Is a Testament to the Power of Raw Dairy

In the video above, I interview Max Kane, a local raw dairy farmer from whom our office purchases a variety of raw dairy products from. Max was diagnosed with Crohn’s disease at the age of 10. Through years of study, he eventually healed himself through nutrition and lifestyle changes. He now consumes only 100 percent raw, 100 percent organic, and 100 percent pasture-raised dairy products. Raw dairy makes up about 50 percent of his diet.

“The cream is perhaps the most important part of the milk because the cream is where all the energy is that’s needed to digest the milk protein casein,” he explains. “That’s why it’s important to consume full-fat dairy products instead of non-fat or skim dairy products. The cream is also responsible for regulating the sugar absorption into your blood. It decreases the likelihood of insulin spikes. The cream naturally floats to the top of the milk, and it can be skimmed right off the top. Traditionally, people would use the cream line as a visual aid to help them assess the quality of the milk…

Homogenization [is] an industry process that fractionates the cream molecule, the fat molecule, into small little pieces. This was done for the purpose of making the cream line non-detectable to the human eye… That’s how they standardized the milk, by taking away the viewable quality assessment from the consumer, and ultimately left the consumer with no real visual way to assess the quality and the value of the milk.”

The quality of grass-fed milk, butter, and yogurt can easily be ascertained by its color. The carotenoids in the plants cows eat on pasture gives grass-fed products a more yellow-orange cast. When cows are raised on dried grass or hay, opposed to fresh-growing grass, you end up with a whiter product, which is an indication of reduced carotenoid and antioxidant content. Raw milk yogurt is also very thick and creamy, compared to pasteurized commercial varieties. The same goes for pastured eggs, which can be ascertained by their deep orange yolk. CAFO chickens, which never go outdoors, and are fed grains rather than bugs and insects, produce eggs with pale yellow yolks.

ABOUT Max Kane – Max Kane was diagnosed with Crohn’s disease at the age of 10, and through years of study, healed himself through nutrition and lifestyle changes. 100% of his dairy products and over 50% of his other foods are purchased directly from farms. When it comes to dairy, he only consumes 100% raw, 100% organic, 100% grass-fed. Dairy makes up about 50% of his diet. After realizing the healing power of fresh farm foods, Kane teamed up with Amagisoft to create FarmMatch.com.

ABOUT FarmMatch It’s free to create an account, but no account is required to use the system.

FarmMatch is built over the Google mapping system and makes local food searchable worldwide, making it easy to find a local farmer. Not only are specific farm products searchable, but products are searchable by quality standards as well… 100% grass-fed, non-GMO, etc. You can connect with farmers and buy online as well. The order management system is consumer funded. Buyers pay a $2.95 fee when placing an order or can opt into a $3.95/month plan that allows unlimited ordering with no $2.95 fees. Through these small affordable consumer fees, FarmMatch delivers a state-of-the-art software suit to every small scale farmer at no charge to the farmer. The FarmMatch business model not only helps individual small farmers, but it also lifts the entire local food movement as a whole.

Join the Fight for Food Freedom

The fight over raw milk stands as a symbol of the much larger fight for food freedom. Who gets to decide what you eat? You? Or the FDA? If the FDA and other government agencies are allowed to impose their view of “safe food” on consumers, raw milk won’t be the only thing lost—all food will be pasteurized, irradiated, and genetically engineered. The effort to reclaim our right to buy and consume raw milk is leading the way for everyone who wants to be able to obtain the food of their choice from the source of their choice. So please, get involved! I urge you to get involved with the following action plan to protect your right to choose your own foods:

  1. Get informed: Visit www.farmtoconsumer.org or click here to sign up for action alerts. To review the raw milk laws in your state, see the Farm-to-Consumer.org’s Raw Milk Nation page.
  2. Join the fight for your rights: The Farm-to-Consumer Legal Defense Fund (FTCLDF) is the only organization of its kind. This 501(c)(4) nonprofit organization provides a legal defense for farmers who are being pursued by the government for distributing foods directly to consumers. Your donations, although not tax deductible, will be used to support the litigation, legislative, and lobbying efforts of the FTCLDF.
  3. Support your local farmers: Getting your raw milk from a local organic farm or co-op is one of the best ways to ensure you’re getting high-quality milk. You can locate a raw milk source near you at the Campaign for Real Milk Website. California residents can find raw milk retailers by using the store locator available at www.OrganicPastures.com.


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