Raw milk outbreak sickens 14 in Utah—a state with loose laws, bad track record
- Thread starter JournalBot
- Start date
Upvote
171
(184
/
-13)
I've often idly wondered what raw milk is like, as I am a person who very much enjoys a tall glass of so-cold-it-has-little-ice-crystals-in-it whole milk if I am lucky enough to get to have cookies or a brownie or something.
But unfortunately I already have experience with salmonella so I know what it's like to shit and puke so much for a week that I would accept the bony embrace of the reaper, so I'm not really willing to chance it.
But unfortunately I already have experience with salmonella so I know what it's like to shit and puke so much for a week that I would accept the bony embrace of the reaper, so I'm not really willing to chance it.
Upvote
267
(273
/
-6)
ahh.. finally an answer to the classic paradox of imoovable object obstinance causing irresistible force (of diarrhea)
Upvote
98
(104
/
-6)
I just... Sigh. We still have people who believe the Earth is flat...
I wonder how many of them go right back to drinking the untreated raw milk again...?
I wonder how many of them go right back to drinking the untreated raw milk again...?
Upvote
150
(160
/
-10)
It's almost like health, food, and safety regulations are there for a reason! Who knew!
Upvote
267
(272
/
-5)
Woah, just came up with a great idea: sell raw milk that’s been pasteurized, but call it cooked raw milk.
They’ll never know!
Upvote
294
(300
/
-6)
I'm not really a milk connoisseur, but the times I've had raw milk (friends/family farm situation) I didn't notice an appreciable difference. Fresher milk is better milk is most I could say, so it's really a matter of locality.
Upvote
97
(98
/
-1)
Just curious, which of the "legal to buy" things that you're thinking of cause diarrhea, abdominal pain, fever, headache, nausea,and vomiting, which can last for up to a week?
I'm struggling to think of any.
Upvote
211
(224
/
-13)
Upvote
75
(79
/
-4)
Except they didn't die and likely still have a chance to pass on their "stupid-genes". This is just consequences for actions, not darwinism.
Upvote
92
(96
/
-4)
My favorite raw milk fun fact is I was reading about raw milk on some sort of wellness blog for some reason (probably because I hate myself). They were hitting the usual points, raw milk is "better" for you, tastes better, is more "natural". But, like all natural products it can be unsafe, so they recommended heating it on the stovetop to 145F for 30 minutes, just to be sure.
This has lived rent-free in my head for the past few years, partly because I'm not sure if this wasn't some long-con psyop the FDA was running against the wellness-woo groups.
Upvote
221
(224
/
-3)
Live in Utah and did not know this was a thing. Not even sure where you’d go to buy your raw milk. shudder
Upvote
24
(28
/
-4)
It tastes like milk.
I've had raw milk. I went to a farm day summer camp for a few years when I was middle-school-age. We got to milk cows and collect chicken eggs and get pecked by turkeys (they're assholes) and all sorts of other fun farm-adjacent stuff in addition to typical "go hiking" and "go to the swimming lake" kids camp stuff. It was just activity stuff, the REAL farm work was done by employees because there's a lot of it and it's hard. They used powered milking machines and had homogenization and pasteurizing equipment on site.
When we milked cows, we got to just have some in a glass to try it. I'm not entirely sure how safe it was to do that - considering it had just literally come out of the teat, perhaps it hadn't had time to grow anything and there'd only be whatever was on the teat, which they cleaned before they let us go for it. Considering our ages and the fact that we'd run around all day and go swim in a lake, maybe it's not so bad. It's not like they purified the lake water to remove giardia etc.
You really don't want to be drinking un-homogenized, un-pasteurized milk. Pasteurized for the obvious reason in this article; homogenized because when you let milk sit around, the cream separates and you end up with chunks of fat/cream in your milk. It's kind of gross. You can have this experience if you buy non-homogenized (but still pasteurized) milk at the grocery. Why do they sell it like that? People get all fussy about having things be 'processed' and altered and want it as 'natural' as possible.
Upvote
140
(147
/
-7)
Upvote
162
(168
/
-6)
Upvote
211
(211
/
0)
I stayed overnight at a campground. In the morning, another camper offered me a gallon of milk. He was from Utah, and used to the fresh wholesome raw stuff and found he couldn't stomach the pasteurized store-bought version.
He also complained that despite all the tax dollars he had paid, the restroom at the campground was not ADA-compliant. The campground was in Canada.
He also complained that despite all the tax dollars he had paid, the restroom at the campground was not ADA-compliant. The campground was in Canada.
Upvote
179
(180
/
-1)
Yep, continue to deny hard science, and trust in your religion. Sounds like these people, and utah, deserve it. Too bad they don't deny scientific health care, that would boost the Darwinian factor a tad.
Upvote
-5
(26
/
-31)
I have tried raw milk, and can confirm that it tastes better.
But the dairy days are over for me. These days I reduce my carbon footprint by only drinking breast milk from my own species.
Joking--it's oat milk all the way.
But the dairy days are over for me. These days I reduce my carbon footprint by only drinking breast milk from my own species.
Joking--it's oat milk all the way.
Upvote
32
(46
/
-14)
Upvote
30
(32
/
-2)
Well, you need un-homogenized milk for cheese and I think it's generally better for cooking.
But un-pasteurized is just a health hazard (and illegal where I live).
Upvote
59
(61
/
-2)
I grew up in the 60s and 70s. I lived on a farm. While we didn't have cows, our neighbors did, and we got whole milk from them all the time. Not a big dairy farm or anything, but they had a few milk cows. And even THEY pasteurized their milk. Don't know WTF this whole raw milk craze is.
Upvote
128
(130
/
-2)
My mom liked it because she could skim the cream for her coffee, and we drank more-or-less 2%.
But this was in the days where milk was delivered by a milkman, left on your porch in the little semi-insulated box that sat there.
Upvote
59
(59
/
0)
Because they were sickened by ignoring basic scientific knowledge that has been available for centuries in favor of their "it's better because it's natural" mindset? The kind of thing that is exactly encompassed by Dr. Mole's regular beat on Ars?
Upvote
172
(179
/
-7)
The secret is to find dairies that slow pasteurize their milk, instead of the far more common fast or ultra pasteurization process. Slow pasteurization happens at a lower temperature, for longer. It's just as safe, but it breaks down the proteins and enzymes FAR less. It's noticeably more delicious, IMO. You'll often find that local and small dairies do this because it helps justify their higher costs. You'll definitely pay more for the milk, but it's worth it. (IMO)
http://www.farmerscreamery.com/our-process/low-temp-pasteurization/
Upvote
61
(66
/
-5)