It's true. They also dye meat red, bleach chicken white, etc,etc.

When you buy ground meat at a grocery store it should be somewhat brown in the middle depending how packed in it is. That's due to oxidation. If the meat is still bright red even when it's tightly packed for a while you know it got dyed. They do that since the meat goes through 15+ locations before it gets to the grocery store so it's quite old and brown. But they can dye it red so it looks nice and fresh

This post was edited by dark-soul on Feb 14 2012 01:41pm

Fair enough. Tit for tat I suppose. Agree to disagree.

none of the vitamins in milk are particularly sensitive to heat, with the possible exception of vit A, and it isnt possible to "kill" individual atoms of minerals, unless you plan to induce nuclear fission of said atoms.

ain't nothin wrong with milk yo

100% of us have already drank milk...we're all gonna die...

ah, thermolysis is a common reaction for organic compounds

especially biological organic compounds, they very rarely withstand high temperatures and break down to simpler compounds

i dont know about vitamin stability in certain temperatures though, just pointing out in general

This post was edited by Ocen on Feb 14 2012 02:11pm

pasteurizing milk does nothing except delay the growth of microbial cultures in the milk, so i dont see how that would alter the fact that theres blood and puss in milk. i could see america having some issues with quality but canada's milk is legit, and it is very good for you

Vitamin C is almost completely absent in pasteurized milk vs. Raw

Enzymes of any sort are almost completely lost in pasteurization. phosphatase, amylase, lactase, and Lactoperoxidase which help us absorb the calcium, break down the sugars, fats, and protein, and lactoperoxidase has microbial properties which help against pathogens.

~50% more vitamin E in raw milk.

Any beneficial bacteria is killed in pasteurization. Our own bodies are very efficient in killing off e.coli, rotavirus, and salmonella on it's own if we have enough beneficial intestinal flora. Almost all of the bacterial problems we see in milk now are stemming from horrible cow diets and horrible mass production practices.

A lot of vitamins are sensitive to heat in pasteurization IIRC, this is why our milk is fortified with synthetic vitamins.



Would raw milk be safe under mass production? Probably not.

Is it safe under local farm good practices? Yes.

i knew theres a good person in there

i'm gonna just go ahead and vouch this.