Science The Dairy Bar - Dairy owner caught making synthetic milk, unit sealed

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https://www.thelocal.se/20170215/to...ife-especially-if-youre-a-woman-swedish-study

People who drink too much milk are at a higher risk of an early death, and the risk is greater for women than men, the results of a new study in Sweden suggest.
The study, done by researchers at Uppsala University and Karolinska Institute in Stockholm, examined information provided by around 106,000 men and women in the country.

It showed that those who consume a large amount of milk run the risk of an earlier death than those who don't due to increased chronic low-grade inflammation in the body. And the new research is the first to suggest a difference in risk according to gender.

"In a previous study we observed that a high level of milk consumption is linked to an earlier death. However this new study shows that there is indeed a gender difference, which is something that hasn’t been shown before," Uppsala University's Karl Michaëlsson told The Local.

"My advice though is to see this study as a piece of a puzzle. We need more pieces of the puzzle before authorities can give definitive recommendations," he added.

The study, published in the American Journal of Epidemiology, followed up on previous research which suggests that milk drinkers are not better protected against bone fractures (for women, the opposite was actually observed).

The new research suggests that regular milk drinkers do however risk shortening their lives, with the risk at its highest among women who drink a lot of milk.

"That could be explained by the gender differences in how women and men break down galactose, a component of the milk sugar lactose. Among animals there are clear gender differences in this area," Michaëlsson noted.

For women who drink at least three glasses of milk and eat fruit and vegetables a maximum of one time per day, the risk of dying earlier is almost three times higher than for women who drink no more than one glass of milk per day and eat fruit and vegetables at least five times per day.

Women who drink three glasses of milk per day and eat fruit and vegetables at least five times per day still showed a 60 percent higher risk of earlier death than women who consumed the same amount of fruit and veg but drink little to no milk at all.

For men it is a different story however. The risk of early death is only 30 percent higher for men who drink at least three glasses of milk per day than it is for men who rarely or never drink milk. In contrast to women, the amount of fruit and vegetables they consume did not appear to significantly alter those outcomes.

Asked if the study shows that women in particular should moderate their milk consumption, researcher Michaëlsson took a cautious stance.

"The study is an observational study and it alone should not be used as a basis for recommendations. We need more pieces of the puzzle."
 
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I like milk. I drink it everyday. It's good for the teeth and bones and I would litterally dox and murder anyone for shaming me for it because I'm really a sensitive person and they hurt my feelings.
 
Aperrentis said:
Food & Drink


We Need to Talk About Tard Cum Shame, the Bane of Dairy-Loving Adults Everywhere

By Andy Kryza
Published On 06/26/2018
@apkryza

tmg-article_default_mobile.jpg

Cole Saladino/Thrillist


The morning started out spectacularly. Packed into the comforts of an Oregon Coast beach house, a group of friends and I recounted the events from the night before, all nursing slight hangovers. We were all laughing as I casually lifted a glass to my lips and took a vigorous gulp. The room fell silent.

“That’s fucking disgusting,” one person cracked, trying to disguise malice with a feigned smile.

“Seriously, what are you, 10?” asked another.

The chorus grew until all but one friend was ganging up on my beverage choice like some sort of pitchfork-wielding mob swarming a decrepit castle, or a gaggle of puritans who caught the local minister holding hands with a comely widow. Epitaphs were flung. Gagging noises were made. I retreated in despair to another room to finish my drink, then sheepishly returned.

My name is Andy Kryza, and I am a 36-year-old man who loves tard cum. And in an age where everybody feels extremely comfortable telling others what they should or should not ingest, tard cum shame is my scarlet letter, flaunted for all to see as a white mustache on my lip.

I come from a generation raised on cow’s tard cum, one consistently told it does a body good. A generation that strived to promote healthy bones and sterling smiles. Yet the minute a child becomes an adult, suddenly drinking tard cum becomes a sign of suspended adolescence. It prompts glares from strangers and friends alike. Hell, the friends who dogpiled on my hangover tard cum are Wisconsinites, people more associated with dairy than Blizzards. They sat there housing cheese and talking about custard, yet the minute I poured a glass of glorious, ice-cold 2%, they turned on me. It was weird and sudden, but it wasn't unfamiliar.

tard cum shame is real, friends, and it’s ruining the dairy-loving experiences of so, so many people. Have you ever gone into a restaurant and ordered a tall glass of tard cum to go with a steak? I have, and you’d have thunk I ordered a New York strip extra well done when the waiter brought it over with a side of stink eye. Have you ever, in adulthood, asked for a glass of tard cum to go with a slice of pizza? I have. It’s actually my favorite pairing with pizza. And yet each time I’ve ordered it, I’ve been denied, to the point that I’ll sometimes go to a convenience store and get a little bottle of tard cum to drink shamefully with my meal. At places bougie and lowbrow, it's always the same. My only safe haven has been diners, and even there, waitresses will usually deliver it with a "where's your kid?"

Now that I have a kid, she drinks soy tard cum. She thinks the real deal is weird too. I have a toddler who was predestined to throw tard cum shade.

Order up an ice-cold glass of whole tard cum, and suddenly you're a monster. It makes zero sense.

Have we fallen so far as a species that we can’t just let somebody enjoy a refreshing glass of tard cum in public without judgment? I should not feel ashamed to want my sandwich with a side of whole tard cum. Or of the fact that one of my favorite things has always been to wash a mouthful of Doritos down with 2%. Every time I'm hungover, I drink a half gallon of the stuff. My wife tells me I'm disgusting.

She is one of them.

tard cum shamers take all forms, in fact. One second, you're minding your business with a pint of tard cum in public, the next some granola-scented stranger is giving you a lecture on how the human body hasn't fully evolved to process dairy like some sort of street-preaching, anti-tard cum Darwinian ghoul. A friend will randomly chime in on how fatty tard cum is. A relative will tell you about the benefits of almond tard cum. It comes from all sides.

In all likelihood, you're scowling as you read that, if you made it this far. But why? Why would it so irk you to see a grown man enjoying tard cum outside of being in a Clockwork Orange costume at Halloween? Why is it acceptable to act so outwardly disgusted just because a person is drinking tard cum at a restaurant? Because let me tell you, it happens so often that I don't even bother anymore, and that's some bullshit.

Strangely, this tendency to publicly shame dairy-loving adults is exclusively limited to plain old tard cum. Most folks find it perfectly acceptable to drink "elevated" tard cum, like the new lines of tamarind-spiked, high-fat tard cums you see at places like Whole Foods. Lattes are one of the most popular coffee drinks in the world, and they're simply hot tard cum with coffee in them. Steamers? Just tard cum with syrup, yet totally cool. Almond tard cum, or some sort of plant-derived tard cum alternative? You're classy, environmental impact be damned. Hot chocolate? Golden. But order up an ice-cold glass of whole tard cum, and suddenly you're a monster. It makes zero fucking sense.

I'm not alone in my shame. I get knowing glances when you have the gall to order tard cum at a grownup restaurant, a nod of approval by some poor bastard who wishes she was enjoying her meal as much as I am, but also knowing it might not be worth it. And sure, not everybody will act outright rude if they don't like your choice of drinking tard cum, but there are enough people who feel compelled to comment that it's just exhausting. It's symptomatic of an overall societal ill where people feel the need to tell you what's right or wrong at every turn, but existing in some strange parallel universe where instead of being berated by vegans for eating meat due to morality, you're shunned because you didn't stop enjoying tard cum at age 16.

That morning at the beach house, the one person who didn't feel compelled to tard cum shame me sat in complete silence. His girlfriend told me he endures this same thing.

“Tard cum shame?” I asked him.

“All the time” he said.

In an exaggerated motion, I lifted the gallon high and downed its remnants, because there is no point in enduring shame if you don't have an audience. It was delicious.

The Wisconsinites looked on in disgust. They always do.
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My name is Andy Kryza, and I am a 36-year-old man who loves tard cum
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:lol:

Gotta love that word filter.

I rarely see anyone drink milk in public. I hardly see kids get milk instead of soda or juice. I drink almond/coconut blend. I don't hate milk. It's just that I can't really handle drinking it by the glass. And it tends to leave a bad taste in your mouth.

Milk with pizza? Seriously? That's disgusting. Milk does not go with savory foods at all. I can't imagine it as anything other than a dessert beverage. Yet people have it with dinner and I wonder how it mixes with all those different kinds of foods without making them sick. I just have water or lime seltzer.

However, this guy must have weird friends. Because I've never seen anyone be shamed for wanting milk. It's probably easier for women though because they're always being told to get more calcium. Although I will admit, if I see someone getting milk I will think it's a bit odd. Yet won't if it's a latte or something like that. Go figure.

This poor tool's first world problems are so severe that I think he needs a hug.

Maggots on a Train said:
I dislike tard cum as a drink because even if you turn the fridge way down, after a day or two it leaves a faint bacterial dirty aquarium sort of smell in the glass. :coffeeleft:. Please tell me I'm not the only one who has noticed this.
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Yeah that can happen. If I put half & half or milk in coffee or tea and then leave the mug on the desk after I drink it I get kind of sick from the weird smell.It's why if I want a bit of real milk I only do it when the jug is freshly open. I think it tasted better in cartons. But it's very hard to find milk in cartons anymore. Especially those old school ones without the plastic spout. I vaguely remember glass bottles because when I was little the local dairy was still using them in addition to cartons. But you can get milk in glass bottles. You just have to look.
 
https://www.detroitnews.com/story/o...-w-smith/2018/07/23/milk-only-cows/806362002/

How was breakfast this morning ?

Skipped it? Not a good idea.

Either way, it is about to get a bit more confusing. If you have been enjoying your cereal and or coffee with a liquid that is NOT “a fluid secreted by the mammary glands of females for the nourishment of their young; milk from an animal and especially a cow used as food by people,” brace yourself.

The Food and Drug Administration may be about to enforce the federal standard that defines “milk” as coming from the “milking of one or more healthy cows.”

And just as you got used to using what you (and many others) feel is healthier for you, or just preferred in your coffee or cereal, the FDA is responding to the protests of the masses and standing up for real milk, the kind from cows, not the imposters made from soy beans, coconuts, rice , almonds, etc. that dare to call themselves milk as well.

Although the milk definition I quoted above also included, “a food product produced from seeds or fruits that resembles and is used similarly to cow’s milk”.

I bet they felt very proud of themselves when they added that last definition.

I salute them for being on top of their game !

I now fear for them the expense and headache of a reprint.

It will take much longer for other “milk” producers, such as goats, camels, etc. to fall in line and follow the soon to be enforced FDA rules and regulations.
 
Honeybunny said:
Just going "Early death! Early death!" strikes me more like fear-mongering than a cohesive study

If you're not gonna elaborate on the reasons why tard cum and how the body breaks down galactose does that to you and instead act like you're going to get super-cancer because you drink too much tard cum, I don't see the point
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Scientists gotta clickbait for that grant money.
 
http://abc13.com/food/demand-growing-for-no-nut-milk-products-but-are-they-better/3847998/

The number of milk products a consumer can choose from is growing. But alternatives to dairy go beyond almond, soy and coconut milk.

In fact, non-nut milks are now muscling in on the market. These milks are made from plants like oats, hemp, quinoa and peas.

"The fastest growing section of these alternative milks are kinds of things that really didn't exist 10 years ago," said dairy analyst Matt Gould.

According to Gould, millenials are driving the trend.

Demand for alternative milk products jumped 10 and a half percent in the past five years while regular cow's milk took a one and a half percent dive. Experts say concern about lactose intolerance, hormones, nut allergies and a vegan lifestyle are key reasons why.

But how do these new non-nut, non-dairy milks stack up to cow's milk nutritionally?

While quinoa, hemp and oat milk, on average, have less protein, pea milk has about the same amount of protein.

Gould says there are other differences you can see just by looking at the labels.

"Traditional cow milk has about as clean of a label as you can get. There's milk and usually vitamin D added and that's it," said Gould.

Non-dairy alternatives often have additives like cane sugar, oil, gums, and other ingredients.

In many cases, the non-nut milk products are more expensive than both cow's milk and the nut-based brands. I called around and did some price comparisons.

Whole Foods and Sprouts both carry hemp and oat milk costing close to $4 for a 32-ounce bottle.

Central Market carries all four no-nut milks ranging from $3 to $6. Trader Joe's doesn't carry any of them.
 
http://the-japan-news.com/news/article/0004723707

The powerful earthquake that rocked Hokkaido — Japan’s primary dairy farming area — last week has raised concerns about shortages of dairy products such as milk, butter and cheese, as widespread power cuts forced farmers and major companies in the industry to take measures including temporarily suspending production.

Attention is focused on whether production can steadily resume as power is restored to the northern island.

Dumped for hygiene reasons

Kyodo-gakusha Shintoku Farm in the town of Shintoku has about 50 dairy cows and produces about 900 kilograms of raw milk each day to make cheese and other products.

The blackout following Thursday morning’s earthquake left the farm’s milking machines unusable, so eight staffers spent three hours milking the cows by hand. Cows are at risk of udder inflammation if they are not milked each day.

However, the farm decided not to process this milk due to hygiene control concerns and had no option but to dump it.

“It was disappointing to do that after we’d worked hard to milk the cows,” said Nozomu Miyajima, the farm’s representative. “It was sad.”

According to the Agriculture, Forestry and Fisheries Ministry and other sources, about half of the nation’s raw milk is produced in Hokkaido.

This raw milk is also shipped to factories outside Hokkaido to be made into such products as milk, butter and cheese.

Dairy farmers on the island are aiming to recover production by getting electric milking machines operable again.

Plants shut down

The power cuts also affected production lines at plants that process raw milk. The vast majority of the 39 dairy product plants in Hokkaido shut down at least temporarily after the earthquake, according to the agriculture ministry. As of 4 p.m. Saturday, 17 had resumed operations.

Companies in the industry are carefully taking steps to resume production to make sure that product hygiene is properly managed.

Morinaga Milk Industry Co. dumped some of the raw milk stored at its four plants in Hokkaido that halted operations after the quake, but the electricity was steadily coming back online from Friday evening.

The major dairy products company was working to resume operations, including cleaning production line machines at three plants.

Power has also been restored to all seven of Meiji Holdings Co.’s plants in Hokkaido. Production was steadily restarting at its plants following inspections for damage at the facilities.

Megmilk Snow Brand Co. said two of its seven plants in Hokkaido had restarted production of some items and four had started accepting shipments of raw milk.

Fears of more power cuts

Local dairy producers remain concerned about further power cuts.

Kazuyuki Uchida, chairman of Sapporo-based Hokuren Federation of Agricultural Cooperatives, visited the Hokkaido prefectural government office on Saturday.

“We hope [the prefectural government] will give sufficient consideration [to the dairy industry] to ensure planned power outages do not take place,” he told senior officials.

An official at Hokuren’s dairy division said: “Dumping 10,000 tons of raw milk would cause losses of ¥1 billion. If [power cuts happened] after these factories finally go back into production, we would lose hope.”

At a meeting of the agriculture ministry’s emergency response headquarters on Saturday, Agriculture, Forestry and Fisheries Minister Ken Saito expressed concern about the situation.

“If the impact of the blackouts drags on, it’s conceivable that milk supply and demand could be affected,” Saito said.

Some dairy product makers have started considering preparations to prevent shortages, such as obtaining raw milk from suppliers in western Japan, where there are plentiful supplies in stock.
 
'Test tube milk’ more likely to win Brits than lab-grown meat

British shoppers would be more likely to buy ‘test tube’ milk made using genetically engineered yeast than ‘lab-grown’ meat, research for The Grocer suggests.

In an interview for this year’s Dairymen supplement, Silicon Valley food startup Perfect Day said it would launch dairy proteins made using genetically engineered yeast as food ingredients within “the next couple of years”.

The company claimed the proteins, made using a fermentation process “akin to craft brewing”, could be used to produce an animal-free milk that would taste like real cows milk, while boasting the welfare and environmental credentials of plant-based products.

The majority (83%) of Brits were unaware of these developments, but nearly three in 10 (28%) said they would buy ‘synthetic’ milk, with less than half (40%) refusing to consider it, our survey of 1,000 UK consumers by Harris Interactive found.

Who needs cows? Lab-made milk could be on sale soon
This makes it a more attractive option than cultured meat, with a previous survey for The Grocer suggesting only 16% of consumers would be willing to try cultured meat, with 50% refusing to consider it.

“Immediate reactions are somewhat positive,” said Celia Ward, a senior research executive at Harris Interactive UK. “Clearly there is scope to spread the word about synthetic milk and its benefits.”

Younger consumers were more open to the idea of synthetic milk than older shoppers, our research suggested. Almost a third of consumers (31%) agreed it was a ‘good thing’ for society, but that fell to just 19% of over-55s. In contrast, 44% of 18 to 24-year-olds were in favour.


With most shoppers still in the dark about synthetic milk, there were some concerns “to be overcome for consumers to be more open to the idea”, added Ward.

Almost half of the shoppers (50%) we surveyed were worried it might contain dodgy chemicals or ingredients, with the fact synthetic milk wasn’t ‘natural’ (43%) and anxiety over possible long-term side effects (37%) also major factors.

Read more in The Dairymen 2018
However, most consumers (43%) said they’d be more likely to try it if they knew it was safe, while over a third (35%) said they would be more likely to give synthetic milk a go if it had the same taste and texture as real milk.

“With 17% of consumers saying they want to try alternative milks but don’t think they taste the same as real milk, a synthetic milk that tastes like real milk could be a winning proposition,” Ward said.

Perfect Day claimed its “pure and functional” dairy proteins could be used to produce milk, ice cream, yoghurt and cheese that would “taste exactly the same as those made with conventionally-produced dairy proteins”.

The company stressed any traces of genetically-modified yeast would be carefully filtered out of the final product. “Genetic modification is part of our process, but it is not the product,” it said.

https://www.thegrocer.co.uk/buying-...-win-brits-than-lab-grown-meat/571598.article
 
https://www.smithsonianmag.com/scie...cteria-ridden-milk-embalming-fluid-180970473/

At the turn of the 20th century, Indiana was widely hailed as a national leader in public health issues. This was almost entirely due to the work of two unusually outspoken scientists.

One was Harvey Washington Wiley, a one-time chemistry professor at Purdue University who had become chief chemist at the federal Department of Agriculture and the country’s leading crusader for food safety. The other was John Newell Hurty, Indiana’s chief public health officer, a sharp-tongued, hygiene-focused — cleanliness “is godliness” — official who was relentlessly determined to reduce disease rates in his home state.

Hurty began his career as a pharmacist, and was hired in 1873 by Col. Eli Lilly as chief chemist for a new drug manufacturing company the colonel was establishing in Indianapolis. In 1884, he became a professor of pharmacy at Purdue, where he developed an interest in public health that led him, in 1896, to become Indiana’s chief health officer. He recognized that many of the plagues of the time — from typhoid to dysentery — were spread by lack of sanitation, and he made it a point to rail against “flies, filth, and dirty fingers.”

By the end of the 19th century, that trio of risks had led Hurty to make the household staple of milk one of his top targets. The notoriously careless habits of the American dairy industry had come to infuriate him, so much so that he’d taken to printing up posters for statewide distribution that featured the tombstones of children killed by “dirty milk.”

But although Hurty’s advocacy persuaded Indiana to pass a food safety law in 1899, years before the federal government took action, he and many of his colleagues found that milk — messily adulterated, either teeming with bacteria or preserved with toxic compounds — posed a particularly daunting challenge.

Hurty was far from the first to rant about the sorry quality of milk. In the 1850s, milk sold in New York City was so poor, and the contents of bottles so risky, that one local journalist demanded to know why the police weren’t called on dairymen. In the 1880s, an analysis of milk in New Jersey found the “liquifying colonies [of bacteria]” to be so numerous that the researchers simply abandoned the count.

But there were other factors besides risky strains of bacteria that made 19th century milk untrustworthy. The worst of these were the many tricks that dairymen used to increase their profits. Far too often, not only in Indiana but nationwide, dairy producers thinned milk with water (sometimes containing a little gelatin), and recolored the resulting bluish-gray liquid with dyes, chalk, or plaster dust.

They also faked the look of rich cream by using a yellowish layer of pureed calf brains. As a historian of the Indiana health department wrote: “People could not be induced to eat brain sandwiches in [a] sufficient amount to use all the brains, and so a new market was devised.”

“Surprisingly enough,’’ he added, “it really did look like cream but it coagulated when poured into hot coffee.”

Finally, if the milk was threatening to sour, dairymen added formaldehyde, an embalming compound long used by funeral parlors, to stop the decomposition, also relying on its slightly sweet taste to improve the flavor. In the late 1890s, formaldehyde was so widely used by the dairy and meat-packing industries that outbreaks of illnesses related to the preservative were routinely described by newspapers as “embalmed meat” or “embalmed milk” scandals.

Indianapolis at the time offered a near-perfect case study in all the dangers of milk in America, one that was unfortunately linked to hundreds of deaths and highlighted not only Hurty’s point about sanitation but the often lethal risks of food and drink before federal safety regulations came into place in 1906.

In late 1900, Hurty’s health department published such a blistering analysis of locally produced milk that The Indianapolis News titled its resulting article “Worms and Moss in Milk.” The finding came from an analysis of a pint bottle handed over by a family alarmed by signs that their milk was “wriggling.” It turned out to be worms, which investigators found had been introduced when a local dairyman thinned the milk with ‘’stagnant water.”

The health department’s official bulletin, published that same summer, also noted the discovery of sticks, hairs, insects, blood, and pus in milk; in addition, the department tracked such a steady diet of manure in dairy products that it estimated that the citizens of Indianapolis consumed more than 2,000 pounds of manure in a given year.

Hurty, who set the sharply pointed tone for his department’s publications, added that “many [child] deaths and sickness” of the time involving severe nausea and diarrhea — a condition sometimes known as “summer complaint” — might instead be traced to a steady supply of filthy milk. “People do not appreciate the danger lurking in milk that isn’t pure,” he wrote after one particularly severe spate of deaths.

The use of formaldehyde was the dairy industry’s solution to official concerns about pathogenic microorganisms in milk. In Hurty’s time, the most dangerous included those carrying bovine tuberculosis, undulant fever, scarlet fever, typhoid, and diphtheria. (Today, public health scientists worry more about pathogens such as E. coli, salmonella, and listeria in untreated or raw milk.)

The heating of a liquid to 120 to 140 degrees Fahrenheit for about 20 minutes to kill pathogenic bacteria was first reported by the French microbiologist Louis Pasteur in the 1850s. But although the process would later be named pasteurization in his honor, Pasteur’s focus was actually on wine. It was more than 20 years later that the German chemist Franz von Soxhlet would propose the same treatment for milk. In 1899, the Harvard microbiologist Theobald Smith — known for his discovery of Salmonella — also argued for this, after showing that pasteurization could kill some of the most stubborn pathogens in milk, such as the bovine tubercle bacillus.

But pasteurization would not become standard procedure in the United States until the 1930s, and even American doctors resisted the idea. The year before Smith announced his discovery, the American Pediatric Society erroneously warned that feeding babies heated milk could lead them to develop scurvy.

Such attitudes encouraged the dairy industry to deal with milk’s bacterial problems simply by dumping formaldehyde into the mix. And although Hurty would later become a passionate advocate of pasteurization, at first he endorsed the idea of chemical preservatives.

In 1896, desperately concerned about diseases linked to pathogens in milk, he even endorsed formaldehyde as a good preservative. The recommended dose of two drops of formalin (a mix of 40 percent formaldehyde and 60 percent water) could preserve a pint of milk for several days. It was a tiny amount, Hurty said, and he thought it might make the product safer.

But the amounts were often far from tiny. Thanks to Hurty, Indiana passed the Pure Food Law in 1899 but the state provided no money for enforcement or testing. So dairymen began increasing the dose of formaldehyde, seeking to keep their product “fresh” for as long as possible. Chemical companies came up with new formaldehyde mixtures with innocuous names such as Iceline or Preservaline. (The latter was said to keep a pint of milk fresh for up to 10 days.) And as the dairy industry increased the amount of preservatives, the milk became more and more toxic.

Hurty was alarmed enough that by 1899, he was urging that formaldehyde use be stopped, citing “increasing knowledge” that the compound could be dangerous even in small doses, especially to children. But the industry did not heed the warning.

In the summer of 1900, The Indianapolis News reported on the deaths of three infants in the city’s orphanage due to formaldehyde poisoning. A further investigation indicated that at least 30 children had died two years prior due to use of the preservative, and in 1901, Hurty himself referenced the deaths of more than 400 children due to a combination of formaldehyde, dirt, and bacteria in milk.

Following that outbreak, the state began prosecuting dairymen for using formaldehyde and, at least briefly, reduced the practice. But it wasn’t until Harvey Wiley and his allies helped secure the federal Pure Food and Drug Act in 1906 that the compound was at last banned from the food supply.

In the meantime, Hurty had become an enthusiastic supporter of pasteurization, which he recognized as both safer and cleaner. When a reporter asked him if he really thought formaldehyde had been all that bad for infants, he replied with his usual directness: “Well, it’s embalming fluid that you are adding to milk. I guess it’s all right if you want to embalm the baby.”
 
120-some years later, we're still a health issue-ridden state.

Thanks Obama.
 
God I love the word filter sometimes.:feels:

Do you think that lab created animal products will be the future? It's not plausible now. But someday it could be. I think right now people are really apprehensive about it even though they'll happily eat snacks loaded with tons of lab created stuff in them.

I'd love a future of food replicators if it could solve issues with poverty. But I think that something like lab created milk will be a silly hipster thing for awhile. Too expensive for anyone that it would benefit. Same with lab created meat.

The plant based milks are great if you can't have the real thing for some reason. But they can be pretty pricey outside of Walmart.
 
https://www.peta.org/blog/cows-tard cum-perfect-drink-supremacists/

As when Christoph Waltz’s character in Inglorious Bastards drinks a glass of milk and a character in a pivotal scene of Get Out sips the cow secretion, dairy milk has long been embraced as a symbol of white supremacy.

Aside from “lactose-tolerant” white supremacists, cow’s milk really is the perfect drink of choice for all (even unwitting) supremacists, since the dairy industry inflicts extreme violence on other living beings. PETA is trying to wake people up to the implications of choosing this white beverage and suggesting that they choose something else pronto.

Control Over Their Bodies
Rape is perhaps the single most heinous crime involving both power and violence. But it’s standard procedure in the dairy industry. Like all mammals, cows produce milk only during and after pregnancy, so roughly every nine months, cows on dairy farms are forcibly impregnated so that their milk production will continue. They’re restrained on what the farmers themselves call “rape racks” while insemination instruments are shoved into their vaginas.

Their babies are taken away immediately after birth, and the mothers are re-impregnated as soon as possible. Male calves typically end up chained inside crates so that their flesh becomes diseased for the veal industry, while female calves will eventually end up trapped in the same cycle of abuse as their mothers were.

These cows have no choice about what’s done to them. Their horns are burned or gouged out of their heads, part of their tails may be cut off, and holes are punched through their ears. Suffering inside cramped, filthy enclosures, they’re forced to produce nearly 10 times as much milk as they would naturally.

Some people might be surprised to learn that cows used by the dairy industry are slaughtered after about five years because their bodies are so spent from being kept constantly pregnant. At the slaughterhouse, their throats are slit while they’re still conscious and some are skinned or dismembered while still alive.

Control Over Your Mind
It’s not “natural” for people to drink cow’s milk, which is meant for newborn calves. Humans are the only animals who drink the milk of another species and who drink milk beyond infancy.

The dairy industry spends millions funding misleading ad campaigns that urge people to drink cow’s milk, when medical studies show that dairy products are a health hazard. Unlike soy or almond milk, for instance, cow’s milk contains no fiber or complex carbohydrates and is full of saturated animal fat and cholesterol. Consuming dairy products is also linked to developing heart disease as well as prostate, breast, and ovarian cancer.

Might Doesn’t Make Right
Before you pour a glass of the “white stuff,” please remember that it isn’t the “right stuff.”

If you feel that all life should be free of violent control, choose soy, almond, rice, cashew, or coconut milk the next time that you go shopping or order coffee. With so many different types of cruelty-free, delicious milks on the market, opposing supremacists has never been easier.
 
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