Milk and Meat are poisoning people and destroying our health! (page 3)

Finally-Free

Never mind milk and meat. Think of the air you're breathing. Every day I fart many times. The wind and air currents distribute it throughout the earth, even as far as Australia.

You are breathing my farts every day.

W

You need egg`s for omlette`s..And..Milk......French Toast,same thing!....Just Great!..Chickens on Welfare,along with the Cows!......This Chef is getting a frigg`n headache..No Milk!..No Egg`s!..No Meat!..Mumble,mumble,mumble.................... Laughing Mutley ...OUTLAW

restrangled

Hi Big Tex....

I was talking about consumption of exotic animals.....

you asked:

With all due respect, how is eating meat "animal abuse"? Or did I misunderstand you?

Any consumption in what ever form of our exotics on the face of this earth is disgusting. That includes Tigers, lions, leopards, exotic birds, snakes, what ever you can think of...... We are about to lose Polar bears.

There is domestic livestock, and those animals that are wild. I feel there is a huge difference.

I also have a problem with the way some livestock is butchered. I so wish it was different. Can I do anything about it? No. It all comes down to profit and greed, ..... exotics we all have the abiltiy to control to a certain degree.

Don't buy fur anything, ivory, teeth, hormones, feathers, feet, or testicles, .... and please don't order these exotic meats in a restaurant if available....you get my drift.

It's up to each individual, it's a start and eventually all of us can make a difference.

r.

John Doe

! Milk is 2 percent puss from infected udders which is FDA approved!

Bull shit.

The human long digestive system is not designed to handle meat since carnivores have short intestines....

Show me a legitimate source that indicates short intestines are needed to process meat, or alternately a source that shows that humans can't process meat. Furthermore, as I hope you're aware, humans are not "carnivores," and they therefore should not have the same makeup of a carnivore. Humans are "omnivors," eating both plants and animals and therefore having the ability to digest both.

Gorrilla's 93 % our genes and simular digestion system, do not eat meat and are 20 times stronger then a man!

Show me a vegetarian who has never eaten meat and is as strong as a guerilla, and then your argument might mean something. As it stands, you've bought into a lot of biased clap that holds no value.

shamus100

http://answers.google.com/answers/threadview?id=62903
Interesting comments regarding puss content of milk... I'm assuming the source is true, although it is the net....

How much puss can milk have in it and still be sold legally? ie what
is the maximum percentage of puss in milk that I could drink?

Answer

Subject: Re: Puss limit in milk
Answered By: knowledge_seeker-ga on 08 Sep 2002 18:15 PDT
Rated:
Thirstybadger,

Well that’s quite the unappetizing question! But a question’s a
question and you need an answer, so I’m going to jump in with one.

Having spent some time working on a dairy farm, I’m sure by “puss” you
are talking about the udder infection that dairy cows get which is
commonly referred to “mastitis.” This infection is caused by a number
of different bacteria and is ever dairy farmer’s nightmare. Absolute
vigilance must be paid to the cleanliness and the health of the cows
in order to prevent this infection. Infected cows must be removed from
the milking schedule until the infection is cleared up.

First, what is Pus?

Pus is formed by the collection of large numbers of white cells called
polymorphonuclear cells in a localised area of the body in response to
the presence of bacterial infection. These cells break down and
release chemicals that kill the bacteria as well as cause enlargement
of the blood vessels (inflammation) and attract more white cells to
the "fight."

So pus is just white blood cells.

Now, as for the “pus” finding its way into the milk ---

The milk collected from the cows is stored on the farm in a bulk tank.
The dairy farmer and inspectors routinely check this milk for
contamination before it is shipped out to be pasteurized for sale. If
it does not pass the test, it does not go out!

The contamination of the milk is measured in terms of the SCC –

“The SCC amount is the Somatic Cell Counts (number of white blood
cells …Leukocytes) per milliliter of milk (SCC/ml). A dairy industry
rule of thumb states that cows measuring less than 200,000 SCC/ml of
milk are considered healthy or not significantly infected with
mastitis. Cows measuring over 200,000 SCC/ml are considered infected
cows.”

That was the PER COW level. The BULK MILK level regulation is:

“Beginning July 1, 1993, the SCC level in milk quality regulations
must be less than 750,000 SCC to comply with the State and Federal
Pasteurized Milk Ordinance. A violation of the PMO makes the milk
non-marketable.”

http://www.ianr.unl.edu/pubs/dairy/g1151.htm

“If your bulk tank SCC is 750,000 or greater, you are in danger of
losing your milk market. Since mastitis can be caused by man, machine,
and the cows' environment, all items must be checked to determine its
cause.”

http://www.ext.nodak.edu/extpubs/ansci/dairy/coping/mastitis.htm

Now understand, this is not level of bacteria in the milk, but the
level of the cows white blood cells in the milk IN A GIVEN BULK TANK
that is being measured. This is still not what comes to you.

The next thing that happens is that all of the milk is mixed with milk
of other farms as it is picked up and transported. This means the SCC
will vary depending on the SCC levels at all the all the different
farms. But, it will never be greater than 750,000.

Finally, the milk is pasteurized

“When you pasteurize a food (almost always a liquid), what you are
doing is heating it to a high enough temperature to kill certain (but
not all) bacteria and to disable certain enzymes, and in return you
are minimizing the effects on taste as much as you can.”

http://www.howstuffworks.com/food-preservation6.htm

And after this process the milk is tested once again and must meet the
following standards: (NOTE LETTER h)

MILK REQUIREMENTS

Article 203.- Milk characteristics shall be the following:

a) Normal organoleptic characteristics;

b) Free of foreign substances;

c) Specific weight: 1.028 to 1.034 at 20 C

d) Cryoscopic index: -0.53 to -0.57 "Horvet" or -0.512 to -0.550 C;

e) pH: 6.6 to 6.8;

f) Acidity: 12 to 21 ml of sodium hydroxide 0.1 N/100 ml of milk;

g) Nonfat solids: 82.5 grams per liter, as a minimum;

h) Free of blood and pus;

i) Free of antiseptics, antibiotics and neutralizers. Pesticide
residues and other harmful to health substances must not exceed the
limits established by the Ministry of Health;

j) Its microbiological requirements and fat content, will be those
determined by this Regulation in each case.

http://www.usembassy.cl/agriculture/fas8_9e.htm

So, after all that, your answer is NONE.

Milk goes through so many inspections and processes that it is free of
all contaminants by the time it gets to your table. So, unless you
drink straight from the cow, you (and nronronronro-ga) are free to
drink up!

Enjoy!

shamus100

And upon further research...

Sounds like the 2 percent puss in milk was just some PETA scare tactic.....

Not suprising, really.

OUTLAW

Puss isn`t a problem in milk!..None of it ever reaches Grocery Stores or Whole Sale outlets.......McDonalds buys all the milk with puss..How do you think they keep the Milk Shakes so Thick?.. Sick Sick ....................... Laughing Mutley ...OUTLAW

Milk and Meat are poisoning people and destroying our health!

Finally-Free

OUTLAW

restrangled

John Doe

shamus100

shamus100

OUTLAW

sweetstuff

John Doe

wha happened?

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