With the world seeking out healthy food sources, it is no surprise the popularity of organic food has grown sufficiently. Yet the problem with this increasing fame is that consumers want to be able to find organic food at their local grocery stores and feel it should be plentiful and readily available when they need it. This is not the case, as it is very difficult for small-scale organic food producers to provide the volume and consistency and have the distribution that large-scale enterprises need.
The real issue concerning organic food, however, is not necessarily obtaining it, but rather what constitutes a food as "organic." While some believe "organic" means small farms, others feel the only way to fill the demand for organic food is by applying industrial farming practices to organic production.
What Makes Organic Milk "Organic"?
The burning question above targeted the production of organic milk: Must the cows be allowed to graze in pastures much of the year, or can they be confined to large feed lots and still be considered organic?
The National Organic Standards Board recommended to the U.S. Department of Agriculture (USDA) that organic rules be modified to make certain that organic milk can only come from cows that graze in pastures during the growing season. According to the chairman of the standards board, certain dairies allow cows to graze a mere two months out of the year--when they are about to give birth. During the other 10 months the cows are confined and fed out of a trough.
The modified rules come as a result of a formal complaint regarding "insufficient pasture access" at a dairy in Colorado. The marketing director of the dairy believes the real issue is the scale of organic-farming operations, not the cows' access to grass.
Despite the debate over how organic milk is produced, the fact remains: Organic milk is still pasteurized, a destructive process that actually changes the physical structure (denatures) of the fragile proteins in the milk and converts them into foreign proteins that can actually harm your body. Additionally, the pasteurization process virtually eliminates the good bacteria normally present in the milk and radically reduces the micronutrient and vitamin content of this healthy food.
You know, you could just drink soy or rice milk and then you wouldn't even have to worry about it! LOL! (I soy! - I need a t-shirt that says that! LOL!)
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Jo ~ mama to Jonah, 7 ; Analiyse, 6 ; Josephine, 3 and Luna, 7~5~08 ; Lover and best friend to Adrian .
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not with my estrogen problems, i can't have soy, plus the fact with my hemochromasosis i have to have real milk. soy and rice only make the hemochr. worse - see i told you i was mainstream
Location: email me if you want to stay in touch - madhousemauly@gmail.com
Posts: 15,641
Quote:
Originally Posted by craftykitty
Hey, I have a hemo family too! I don't have it now, but I am high risk to get it. I didn't know you needed milk for that.
yes ma'am, the raw milk helps keep the body from absorbing iron and posioning the body (thus negating the need for weekly bloodletting, liver transplants and living with rheumatoid arthritis)
i am curious as to how you say you "can" get it, since one is either borne with it or not (genetic)...do you mean you have it but your absorption rate is very low?
I mean I haven't had genetic testing for it and don't have all the symtoms (I have a few) so I may never have issues with it if I do in fact have it.I need to pass on the raw milk thing to some family members, though, who are doing the weekly bloodletting.
We switched completely to soy here too, but you wont see me drinkin a nig ole glass of soy milk, like I did cow milk. I just can't do it. It will be interesting to see how I do when I am pregg again, b/c that is when I drink the most milk. My body really craves milk when I'm pregg.
soy! - I need a t-shirt that says that! LOL!)
; Analiyse, 6 
; Josephine, 3 
and Luna, 7~5~08 
; Lover and best friend to Adrian 
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