its1110 | Indy Week

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Re: “Drink it raw

To the Editor: In regard to Suzanne Nelson's story 'Drink it Raw': Pasteurized, homogenized milk is, to my taste buds, little more than white water. Having had fresh-from-the-cow-this-morning milk on my grandfather's farm... well, there is just no comparison. In particular, there are few things more refreshing that cold fresh buttermilk. The store-bought "cultured" "butter milk", on the other hand, is a nasty abomination which I find completely un-drinkable. I've never been able to reconcile the two. For over eighty years neither my grandfather nor grandmother nor aunts, uncles, and cousins have been sick from this raw milk. It _is_ a matter of knowing the source. Pasteurization does provide for getting milk(-like product) to folks who have no access to the fresh stuff -- via mass production, distribution, and marketing. But this is no reason to keep those with access to real milk from enjoying it! True: There is harmful bacteria in milk. There is harmful bacteria in _you_! There is harmful bacteria everywhere. But there is also beneficial bacteria. In the process of eliminating the harmful, the good is also destroyed. It would be very interesting to have an honest study into the good vs. the bad bacteria in raw dairy products. We may be losing more than we are gaining. In one regard, I know this is most definitely the case. Home-made, hand-churned butter can not be had from pasteurized, homogenized milk. It is the good bacteria in milk which, through clabbering, produces something indescribably wonderful: Real Butter. Nothing from a "super"-market (even ultra-premium brands) has ever held the dimmest candle to my grandma's butter. Alas, I fear these are tastes from the past. Must we give up personal satisfaction (read freedom) for some (un-proved and un-obtainalbe) safety? Sincerely, Mark Shuford

Posted by its1110 on 06/21/2007 at 2:53 PM

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