Raw milk

[Rickey]

Whole raw milk...mmmmm thats what I grew up on. My mother would make vanilla ice cream from the cream, that was far better than any ice cream I have encountered since.
We also got "country butter" made from raw milk, and fresh from the churn. This was from a neighbor lady's milk cow.
These and other ingredients went into biscuits and cornbread.

This and real range fed chicken eggs and pork both of which we raised ourselves were served on a regular basis. Add some vegetables raised on our own land by the family. We lived like royalty.

I have since ate all over this land at some real fancy and expensive restaurants, nothing comes close in quality and taste to what I ate during my childhood through teen years.

It is my belief that "modern farming methods" have removed most of the taste and nutritional value from what we eat today.

Raw milk without the hormones, handled properly, and within its time limits is IMHO far more healthy than any commercial pasteurized product available today. Possible exceptions are the organic milk products currently on the market.

Rickey.

 

[CivicFan]

Most of the organic milk products on the market may not be the exceptions. Quite a few of them belong to conventional food corporations (Horizon belongs to Dean Foods, Stonyfield Farm belongs to Danon, etc.) and they do the minimum to qualify for the "organic" label.

 

[sprintman]

Are those above USDA Organic?

 

[moribundman]

Many meat and dairy products and produce are CCOF-certified. In order to be CCOF-certifiable a product must meet USDA standards and must be IFOAM-compliant. The USDA organic label is a mere indication of a product meeting USDA-accepted minimum requirements to qualify a product to be labeled organic. Nobody says that nobody can or does not produce products to a higher standard than that.

 

[sprintman]

Yes I know USDA Organic isn't really organic. The majority of the U.S real organic growers will not labeltheir product with that. There's a web site somewhere that explains itall. CCOF and IFOAM I need to research. Tks..s

 

[Mamala Bay]

Using synthetic fertilizer can increase the size and quantity in fruits and veggie products. A plant can't tell the difference when feeding on nitrogen from a synthetic fertilizer or on organic compost. A nitrogen atom is a nitrogen atom.

What happens is synthetic fertilizer will eventually depletes the soil and kill the biological activities where the roots feed on. It's the biological activity that breaks down the food source for plants to feed on. There some fertilizers that are 70% organic and 30% non organic to increase size and quantity of produce. It's doesn't do what a synthetic fertilizer can do as harming the soil. It cost more than synthetic fertilizer but than can we label the product as 100% organic. Some say it's organic, others will say NO it's not 100% organic. You probably couldn't tell the difference in quality as long as the soil base is healthy.

The Kona coffee farmers use an organic fish/seaweed foliar type of fertilizer. The soil are not disturbed and compost are used to feed the soil. The key in organic farming or plant growth is a fungus called Mycorrhizal. Pesticides, synthetic fertilizers can slow or kill it's growth in the soil. http://www.mycorrhizae.com/index.php?cid=391

I use a Mycorrhizal powder on all my veggie plants and fruits. It makes a huge difference, the root system is huge with more nutrient intake. Organic farming!

 

[sprintman]

I'll be looking for this powder for our strawberries and tomatos. Thats all we grow now