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Cow milk - good or bad? - Page 3

post #41 of 46
Quote:
Originally Posted by G-Mama View Post
I think, however, that the 100 year old research that you're refering to is coming from the dentist that the Weston-Price Foundation cites. From what I've gathered, his research was spotty at best.
The research is actually interesting. The open question is to what degree it suggests that animal products are necessary in the human diet. He did not use norms of modern science to collect (possibly) and analyze (possibly) his data, so it brings up a lot of questions. I say "possibly" because we don't really know from the book. Certain parts of his design are not made explicit and that's the problem.
post #42 of 46
Quote:
Originally Posted by Gale Force View Post
If milk is really that bad, it does seem strange that you can live on it for a month (or much longer in some cases as described by the doctors) and actually get rid of your autoimmune diseases and a host of other conditions.
I wish I could remember where I read it, but I think I read that diabetics could live solely on raw milk for the rest of their lives without having to use insulin (it was one of the problems the old-time doctors treated with the raw milk diet). This is interesting, because aren't the studies now saying that regular factory-farm milk may cause or aggravate diabetes?

I don't know if this has been posted before (sorry if it has), but here's a link to a report that was submitted to the L.A. County Board of Supervisors when they were considering lifting the ban to sell raw milk. Because of it, they voted to lift it. It contains a lot of information about raw milk, a lot of it prepared by Dr. William Douglass, author of "The Milk Book: The Milk of Human Kindness is Not Pasteurized."

"SUPPLEMENTAL REPORT IN FAVOR OF RAW MILK"

http://www.karlloren.com/aajonus/p15.htm

I would like to write more, but my dd is trashing my office, so I gotta run.
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post #43 of 46
Thanks for the link and reminding me that I haven't responded to your email:

The milk doctors used clabbered milk for diabetes because of the lower sugar content. Regular milk would be too high in sugar.
post #44 of 46
Quote:
Originally Posted by Gale Force View Post
Thanks for the link and reminding me that I haven't responded to your email:
It's okay! I'm glad to be able to post here again, although my dh is now trying to convince me to paint the kitchen (Last week I went through a three-day ordeal of washing, priming, and painting the walls of our living room. NEVER AGAIN!).

Quote:
The milk doctors used clabbered milk for diabetes because of the lower sugar content. Regular milk would be too high in sugar.
That makes sense. I finally made clabbered milk successfully last month, instead of extremely sour, horribly-tasting milk. I just wasn't using a high enough temperature. It is delicious!
post #45 of 46
Not to hijack, but how do you successfully make clabbered milk?
post #46 of 46
Quote:
Originally Posted by MyLittleWonders View Post
Not to hijack, but how do you successfully make clabbered milk?
I had read that you can leave raw milk out overnight (in a closed mason jar), but that's not true. It works best in a warm oven, at least at my house.
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