Post by Becky on Sept 2, 2011 8:51:16 GMT -5
Mods, don't know if this is the right spot, but it really isn't news, or food/nutrition....
Just thinking last night after DH took out 2 gallons of milk that were from July 20th to the chickens. Our temps around here have been on the 95-100 mark for the last week or so and I had taken these 2 jars and set them out to become chicken food. They sat out for 4 days. Work, son's wedding, garden, life didn't get anything done with the milk. Anyway, of course it had clabbered up, and last night DH finally got it out to the chickens. We got to talking about it and he was saying that it smelled pretty good. Not rotten, for sure. Sooooo, one thing led to another and I got to thinking about raw milk at 98.6 degrees, normal body temp. That would make something YUMMY.......
Pasteurized milk milk at 98.6 would ROT . Rotting things release toxins, at least that is how I understand it. So, I got to wondering how long it takes for toxins to begin to be released into the system after consuming pasteurized milk? I can't seem to find any "published" info on that. Or maybe our systems have already begun to digest before that process really begins? But, if it takes 24 hours to move through the system, at some point, logically thinking, there would have to be toxins released. Or am I all wet?
Now if this is a valid train of thought, then that opens the door for a whole 'nuther line of thought. Such as, who would benefit from people being poisoned just a little every day, or a few times a week? Who would support that? Then, I think, "HOLY CRAP BECK!! you are losing it!!!!!!!!!!" I start to sound like a conspiracy theorist inside my own head!!!! ACK!!
Off to go milk my cows and goats........
Becky
Just thinking last night after DH took out 2 gallons of milk that were from July 20th to the chickens. Our temps around here have been on the 95-100 mark for the last week or so and I had taken these 2 jars and set them out to become chicken food. They sat out for 4 days. Work, son's wedding, garden, life didn't get anything done with the milk. Anyway, of course it had clabbered up, and last night DH finally got it out to the chickens. We got to talking about it and he was saying that it smelled pretty good. Not rotten, for sure. Sooooo, one thing led to another and I got to thinking about raw milk at 98.6 degrees, normal body temp. That would make something YUMMY.......
Pasteurized milk milk at 98.6 would ROT . Rotting things release toxins, at least that is how I understand it. So, I got to wondering how long it takes for toxins to begin to be released into the system after consuming pasteurized milk? I can't seem to find any "published" info on that. Or maybe our systems have already begun to digest before that process really begins? But, if it takes 24 hours to move through the system, at some point, logically thinking, there would have to be toxins released. Or am I all wet?
Now if this is a valid train of thought, then that opens the door for a whole 'nuther line of thought. Such as, who would benefit from people being poisoned just a little every day, or a few times a week? Who would support that? Then, I think, "HOLY CRAP BECK!! you are losing it!!!!!!!!!!" I start to sound like a conspiracy theorist inside my own head!!!! ACK!!
Off to go milk my cows and goats........
Becky