Diabetes & Health Strategy Ideas

[Mbaker]

Thank you, in some ways I am sure that production of milk by a cow or fat by an animal is more complex but provided nasties like insecticides and artificial hormones and infective agents do not blight the product why would one look elsewhere except of course appropriately treated and not over-treated olive oil.

Half of my wife's family live in Southern Ireland and drink raw milk as their guts are adjusted to accept this - I wish I were in this position. We get our milk, cream and butter delivered by a local farmer directly (how lucky are we), and most meat and fish from a farmers market in Manningtree. An interesting point is that this farm do not use the homogenisation process which the farmer spent some time detailing how this changing of the fat molecules could contribute to cancers (interesting that Vegans have said similar). My hypothesis is that "we" should try to limit food noise as much as possible, so by noise I mean bad quality foods (often this is the modern sweet stuff, specifically designed with sugar, man made fats and salt for hyperpaletability), I believe that exercise, sleep and fasting help with what I would call clearance and mitigation of some of the potential poison we ingest.

 

[Mr_Pot]

Half of my wife's family live in Southern Ireland and drink raw milk as their guts are adjusted to accept this - I wish I were in this position. We get our milk, cream and butter delivered by a local farmer directly (how lucky are we), and most meat and fish from a farmers market in Manningtree. An interesting point is that this farm do not use the homogenisation process which the farmer spent some time detailing how this changing of the fat molecules could contribute to cancers (interesting that Vegans have said similar). My hypothesis is that "we" should try to limit food noise as much as possible, so by noise I mean bad quality foods (often this is the modern sweet stuff, specifically designed with sugar, man made fats and salt for hyperpaletability), I believe that exercise, sleep and fasting help with what I would call clearance and mitigation of some of the potential poison we ingest.

Do you have any references about the cancer link to homogenisation of milk? I can't imagine how a mechanical process could have that effect. When cream is churned to make butter is that also a cancer risk?

 

[Mbaker]

Do you have any references about the cancer link to homogenisation of milk? I can't imagine how a mechanical process could have that effect. When cream is churned to make butter is that also a cancer risk?

I don't remember my original source(s), but I cross reference the hell out of big statements. Here are some references:

http://health101.org/art_milk_cancer_fuel.htm
https://www.livestrong.com/article/480422-effects-of-homogenized-milk/
https://www.spoiltbynature.com.au/homogenised-milk-vs-non-homogenised/
https://preventdisease.com/news/10/111810_dangers_pasteurization_homogenization.shtml

Humans have consumed cow's milk for centuries, but homogenisation started around 1920, so similar to vegetable oil growth an associative cross over period when disease prevalence starts to increase, maybe nothing in it, but I try to side step possible issues.

I like to try to tread a middle ground so whilst some of the Vegan claims about milk causing cancer have been banned, I am happy for 1 less process to be removed. I note my wife's extended family use of raw milk and the Maasai did pretty well, as well as Indians drinking higher fat buffalo milk (in healthier times). I think in general the less "we" intervene with foods from nature, historical precedent seems to suggest better outcomes; I am struggling to think of proven improvements for example grain fed beef is definitely not a nutrient rich a grass fed and finished - for me humans do not know better than nature.

 

[Member496333]

[...]humans do not know better than nature.

Absolutely agree. We are a product of the planet, and so should our food be. In the words of Zoë Harcombe: “If it was made in nature it’s probably ok. If it was made in a factory it probably isn’t.”

Thats my strategy and so far it’s working for me. Sadly it’s impossible to always have the absolute best of everything, all the time, but personally I try my hardest. I’m suspicious if it has a barcode

 

[kitedoc]

I don't remember my original source(s), but I cross reference the hell out of big statements. Here are some references:

http://health101.org/art_milk_cancer_fuel.htm
https://www.livestrong.com/article/480422-effects-of-homogenized-milk/
https://www.spoiltbynature.com.au/homogenised-milk-vs-non-homogenised/
https://preventdisease.com/news/10/111810_dangers_pasteurization_homogenization.shtml

Humans have consumed cow's milk for centuries, but homogenisation started around 1920, so similar to vegetable oil growth an associative cross over period when disease prevalence starts to increase, maybe nothing in it, but I try to side step possible issues.

I like to try to tread a middle ground so whilst some of the Vegan claims about milk causing cancer have been banned, I am happy for 1 less process to be removed. I note my wife's extended family use of raw milk and the Maasai did pretty well, as well as Indians drinking higher fat buffalo milk (in healthier times). I think in general the less "we" intervene with foods from nature, historical precedent seems to suggest better outcomes; I am struggling to think of proven improvements for example grain fed beef is definitely not a nutrient rich a grass fed and finished - for me humans do not know better than nature.

And grain-fed meat is lower in Vitamin B12 than the grass-fed variety.