Part of my job is inspecting filters in pipes that unload milk trucks. Raw milk is filled with blood clots, dead insects, dirt, and grass. Had a dead mouse once. Can't imagine drinking that shit without pasteurization.
US. We get so many truck loads that auditing the input lines periodically is how we keep tabs on the farms/trucking companies. Each truck gets its own filter and they are all gross.
From a clean dairy anon? Like I said, I'm gonna get "Vorzugsmilch", which is tested heavily. Farmers are set to standards as well and tested a lot too.
Do you work for an industrial farm though, obviously I'm not going to a big dairy homosexual to get raw milk kek.
I don't work at a farm.
1 year ago
Anonymous
Well, I can tell you that here in Denmark the cows' udders are washed prior to milking and the milking tank is fed into a cold storage tank through a paper filter and an intercooler, and that the only thing that comes out of that (tight) paper filter is a bit of sand. I don't know what the hell is going on with the US dairy industry.
1 year ago
Anonymous
Yeah, that's the reason anon. I'm not a raw milk zealot, but I'm giving it a try; I've read quite of a bit of old pre1900s books of doctors healing many diseases with it. Obviously there's a risk, not gonna deny that, even though many claim never to have gotten sick from it. But it's probably inflated fear.
The thing is, would you even want to drink the milk you handled, even if it's pasteurised kek. I'm not touching that cooked, let alone raw.
But I doubt a clean small farmer's milk has blood/pus/etc. in it if he handles the milk well. Wouldn't make sense for a calf to drink that either.
From a clean dairy anon? Like I said, I'm gonna get "Vorzugsmilch", which is tested heavily. Farmers are set to standards as well and tested a lot too.
Do you work for an industrial farm though, obviously I'm not going to a big dairy homosexual to get raw milk kek.
US. We get so many truck loads that auditing the input lines periodically is how we keep tabs on the farms/trucking companies. Each truck gets its own filter and they are all gross.
[...]
I don't work at a farm.
Depends on what you're comparing it to. If you're getting standard (4%) raw Holstein milk and comparing it to 3.5% low pasteurized non-homogenized Jersey milk then it's about the same. If you're getting 6% raw Jersey milk and comparing it to UHT homogenized 0.1% skim milk then prepare to try real milk for the first time.
I'm in Germany. We have milk in natural stores called "Vorzugsmilch" which are tested before they're sent out etc. Gonna look for that type of A2 milk.
I want to give it a try because I fart whenever I eat the slighted bit of fruits and some vegetables (only fruits, doesn't happen with fricking grains or lactose) and have psoriasis. Have a feeling there lies the problem enon.
If this helps me gut I'm gonna grog down 1L a day.
I heard you could get it from Reformhäuser anon. Haven't looked though, I'm going to visit many stores tommorow and see. I know for sure you can get good aw milk cheese from Alnatura though.
It's interesting how you can taste the difference in 1,2 and 3% milk, switching can even give me a stomach ache but macro wise the difference is trivial.
I haven't seen any proof tha pasteurization makes any real difference (other than making it fricking safe). I don't drink higher fat milk because then it does make a macro difference, it's more expensive and i would take days of shitting myself to get used to it.
Well it kills the lactobacillus colonies and deactivates the lactase, both of which aid in digestion of the milk. Other than that, low pasteurization does very little. By far the biggest flavor difference is caused by homogenization.
Imo the only milk worth drinking is 100% fat milk. I feel like it tastes better and is more natural too. I'll upload a pic of the brand I drink in a second.
It is good.
Isn't 2% better?
Depends on what you want in your macros. 2% will be comparatively higher sugar and protein. 3% will have more fats and fat soluble vitamins.
Fat isn't inherently bad
Make thing is to avoid skim milk
you're not a baby cow.
You are a homosexual and I will beat you up when I see you on the street.
you don't want to do that, pal.
I want to. It's my new years resolution.
Watch your fricking back until february 1st.
Why can you be a woman but I can't be a baby cow? FRICK youd double standards homosexual. Ywnbaw as well.
1% has best macro and calorie distribution
I'm gonna look for raw milk tommorow. What am I in for?
Listeria and utter scabs
Udder* it's over for me
Oh nonono bro. I don't have an udder, will another organ that looks like an udder be affected anon?
Part of my job is inspecting filters in pipes that unload milk trucks. Raw milk is filled with blood clots, dead insects, dirt, and grass. Had a dead mouse once. Can't imagine drinking that shit without pasteurization.
Where are you from? Milk here is filtered long before it goes on the truck.
US. We get so many truck loads that auditing the input lines periodically is how we keep tabs on the farms/trucking companies. Each truck gets its own filter and they are all gross.
I don't work at a farm.
Well, I can tell you that here in Denmark the cows' udders are washed prior to milking and the milking tank is fed into a cold storage tank through a paper filter and an intercooler, and that the only thing that comes out of that (tight) paper filter is a bit of sand. I don't know what the hell is going on with the US dairy industry.
Yeah, that's the reason anon. I'm not a raw milk zealot, but I'm giving it a try; I've read quite of a bit of old pre1900s books of doctors healing many diseases with it. Obviously there's a risk, not gonna deny that, even though many claim never to have gotten sick from it. But it's probably inflated fear.
The thing is, would you even want to drink the milk you handled, even if it's pasteurised kek. I'm not touching that cooked, let alone raw.
But I doubt a clean small farmer's milk has blood/pus/etc. in it if he handles the milk well. Wouldn't make sense for a calf to drink that either.
From a clean dairy anon? Like I said, I'm gonna get "Vorzugsmilch", which is tested heavily. Farmers are set to standards as well and tested a lot too.
Do you work for an industrial farm though, obviously I'm not going to a big dairy homosexual to get raw milk kek.
sure thing rabbi
Depends on what you're comparing it to. If you're getting standard (4%) raw Holstein milk and comparing it to 3.5% low pasteurized non-homogenized Jersey milk then it's about the same. If you're getting 6% raw Jersey milk and comparing it to UHT homogenized 0.1% skim milk then prepare to try real milk for the first time.
I'm in Germany. We have milk in natural stores called "Vorzugsmilch" which are tested before they're sent out etc. Gonna look for that type of A2 milk.
I want to give it a try because I fart whenever I eat the slighted bit of fruits and some vegetables (only fruits, doesn't happen with fricking grains or lactose) and have psoriasis. Have a feeling there lies the problem enon.
If this helps me gut I'm gonna grog down 1L a day.
Thanks for enjoying my gay blog.
>natural stores
which ones? Haven't seen Vorzugsmilch anywhere yet.
I heard you could get it from Reformhäuser anon. Haven't looked though, I'm going to visit many stores tommorow and see. I know for sure you can get good aw milk cheese from Alnatura though.
Don't buy homogenized or fine filtered milk
It's interesting how you can taste the difference in 1,2 and 3% milk, switching can even give me a stomach ache but macro wise the difference is trivial.
I haven't seen any proof tha pasteurization makes any real difference (other than making it fricking safe). I don't drink higher fat milk because then it does make a macro difference, it's more expensive and i would take days of shitting myself to get used to it.
Well it kills the lactobacillus colonies and deactivates the lactase, both of which aid in digestion of the milk. Other than that, low pasteurization does very little. By far the biggest flavor difference is caused by homogenization.
I used to buy milk straight from the farmer, boiled it, ate the fat that floated up, good stuff.
You want to fattest fricking milk you can find. Ideally without pasteurisation.
To all the fat gays.. just run 4 min extra..
cheers
https://notmilk.com
I drink 4% milk from a local farmer
>he doesn't sip breast milk straight from the titty
>Should I even bother drinking it?
Yeah. you're shoving twinkies and shit into your ill body, anyway.
Imo the only milk worth drinking is 100% fat milk. I feel like it tastes better and is more natural too. I'll upload a pic of the brand I drink in a second.
Whole milk and steaks are great for bulking. If you want to maintain weight or get lean just switch to low fat
Anything under 3% is tainted water.
Chalk water if you will.