FDA raids Amish Farm

[Chickie'sMoma]

Quote:
now that NAIS was stopped they have decided to start something else up and call it by a different name so it won't make those people that know about it panic! the FDA just wants to make sure they are getting their 'fair share' of the money that they think they should be getting from anyone trying to make money without using a middle man! if you don't have your 'permits' in place you are trying to 'steal' from them! for those of us that get our birds tested for NPIP , that is one form of tracking animals and diseases.

there was a story a few years ago about a man making his own biofuel for his own use. and when the state gov't found out they wanted their money for the 'fuel tax' that they thought they were missing out on. he wasn't selling the fuel to anyone, he was using it in his own vehicle for his own use! they saw him doing this as a person creating and refining the fuel like some big oil company!

 

[PaulaJoAnne]

Quote:

Sorry, far more people get sick and even die from all other foods, including processed dairy, then from raw dairy.
True story.

Most likely because a very tiny fraction of people drink raw milk as compared to the huge number of people consuming the other products you mentioned.

You would be shocked at the estimates on raw drinkers.
And those factors have been taken into account.

 

[therealsilkiechick]

this is the latest i have seen or heard here the info was emailed to me but this is a direct link to the info - http://live.psu.edu/story/46607/nw69 haven't heard anything else yet.

 

[PaulaJoAnne]

Consumption of dairy products (yogurt and cheese) can be traced back 8,500 years. For most of history, the world was an agrarian society in which milk was produced in small herds on family farms. In the mid-1800s there was a shift from agrarian to urban societies, and in the early 1900s milk consumption was found to be associated with diphtheria, tuberculosis, brucella and typhoid.

The only reason this occured, was because of the shift away from grassfeeding cows.
They had started confining the cows and feeding them brewery swill, to keep the cost of hay and feed down.
The milk became so thin and discolored, straight from the cows, that the producers were adding chalk to it to give it better color.
And the cows lived in muck, rather then on grass.
All of this is well documented, but you will never see it quoted by the media.

Strangely enough, todays commercial dairies are not all that different.
Cows are inside. Never get grass. Fed soy and corn and hay.
High levels of pathogens and nasties such as blood and pus from mastitis are allowed.
Milk is highly processed, to the point that they have to add dolomite to bring its color back to normal.​

 

[cassie]

Quote:
The only reason this occured, was because of the shift away from grassfeeding cows.
They had started confining the cows and feeding them brewery swill, to keep the cost of hay and feed down.
The milk became so thin and discolored, straight from the cows, that the producers were adding chalk to it to give it better color.
And the cows lived in muck, rather then on grass.
All of this is well documented, but you will never see it quoted by the media.

Strangely enough, todays commercial dairies are not all that different.
Cows are inside. Never get grass. Fed soy and corn and hay.
High levels of pathogens and nasties such as blood and pus from mastitis are allowed.
Milk is highly processed, to the point that they have to add dolomite to bring its color back to normal.

In our part of the world, central California, the cows are kept in free stalls in open barns, have access to the outside, are fed largely corn silage, oat silage, green chop (chopped green oats or sudan) alfalfa hay, and grain. High levels of somatic (white) cells, pathogens, or other bacteria are NOT allowed. Each batch of milk is checked for bacteria, somatic cells, and antibiotics. And there is no dolomite or anything else added for color. The milk we produce is just fine as is. The milk is pasteurized, homogenized, and the butterfat is evened out so it is 3.5%, however

 

[PaulaJoAnne]

Quote:
The only reason this occured, was because of the shift away from grassfeeding cows.
They had started confining the cows and feeding them brewery swill, to keep the cost of hay and feed down.
The milk became so thin and discolored, straight from the cows, that the producers were adding chalk to it to give it better color.
And the cows lived in muck, rather then on grass.
All of this is well documented, but you will never see it quoted by the media.

Strangely enough, todays commercial dairies are not all that different.
Cows are inside. Never get grass. Fed soy and corn and hay.
High levels of pathogens and nasties such as blood and pus from mastitis are allowed.
Milk is highly processed, to the point that they have to add dolomite to bring its color back to normal.

In our part of the world, central California, the cows are kept in free stalls in open barns, have access to the outside, are fed largely corn silage, oat silage, green chop (chopped green oats or sudan) alfalfa hay, and grain. High levels of somatic (white) cells, pathogens, or other bacteria are NOT allowed. Each batch of milk is checked for bacteria, somatic cells, and antibiotics. And there is no dolomite or anything else added for color. The milk we produce is just fine as is. The milk is pasteurized, homogenized, and the butterfat is evened out so it is 3.5%, however

Have you actually seen the farms?
Access to the outside is very different then cows on grass, they way they ruminants were created to be.
This is what I have seen of commercial dairies in CA.