Author Topic: Like that skim milk? You're essentially drinking pig slop  (Read 953 times)

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Offline happyg

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Like that skim milk? You're essentially drinking pig slop
« on: February 17, 2014, 05:36:50 PM »
Americans have been conditioned to believe a great many things, especially when it comes to our diet, so suffice it to say that, when tidbits of truth seep out about some of our most common foods, especially on sites like Natural News, it can be a bit of a jolt to the psyche.

Take "skim" milk. Please.

I know, old joke. But seriously, at one time it was anything but the wholesome, lower-calorie food that it is sold as today, as excerpted from the book, Pure and Modern Milk: An Environmental History Since 1900, by Kendra Smith-Howard (hat tip Slate):

Do you prefer the lighter flavor of skim milk to 1 percent, 2 percent, or whole? Before World War II, skim milk - a byproduct of butter processing - was not sold in stores, but either discarded or fed to chickens, hogs, and calves as a protein-rich replacement for costlier animal feed. The development of skim milk as an attractive product for sale only came about because dairy producers, emboldened by their success selling milk to Uncle Sam during World War II, seized on postwar marketing opportunities to sell what once had been hog slop to housewives and families.

The stench - and tourism - drove changes in the industry

During the 1920s, Howard writes, and before environmental regulations were put in place, rural areas with cheese factories and creameries dumped tons of dairy discharge into local streams, which tended to accumulate and rot, as you might expect.

Excess buttermilk also spilled out of creamery spouts and into adjacent fields, as well as directly into waterways.

"Ditches brimmed with whey, attracting flies and creating a stinky mess. Many creameries had no access to a city sewer. In 1930, only 17 percent of waste released by Wisconsin milk plants was treated, leaving 42,513 pounds of untreated whey, skim milk, and other byproducts to be drained into the state's waterways," writes Howard.

Now the release of skim milk and whey into streams wasn't new; however, changes in the makeup of rural economies in the 1920s and '30s, coupled with the advent of automobile-driven tourism and the Great Depression that struck rural farms especially hard, altered the manner in which industrialists came to grips with, and reacted to, pollution from milk plants.

"The increase in rural tourism during the interwar period made it more difficult for dairy plants to hide the deleterious effects of dairy manufacturing from the public eye," Howard wrote. "As the number of Americans with automobiles increased and rural roads improved, motorists sought to take invigorating outdoor adventures in the countryside. When tourists who ventured to the countryside to be energized by fresh breezes found themselves breathing the foul vapors of 'dairy air' instead, disappointment ensued."

Other uses for skim milk - airplane wings

As one manager elaborated in the 1920s:

The automobile has brought the cheese factory odor and conditions to the attention of countless thousands of people, and no amount of argument or favorable advertising is going to convince the casual traveler that our cheese is of a high quality, when the attending conditions are such as to produce a feeling bordering on nausea.

Who knew that cars would ultimately drive - pardon the pun - changes to milk industry production?

Other uses for skim milk were developed as well. For instance, thanks to the introduction of chemurgy - the transformation of agricultural products into industrial resources - so-called chemurgists in the dairy industry were able to find many uses for casein, the protein of milk.

"Extracted from skim milk, the byproduct of butter processing, casein could be integrated into a wide variety of household goods," writes Howard. "As early as 1900, Henry E. Alvord reported that casein could substitute for eggs, replace glue in paper sizing, and be hardened into plastic to make buttons, combs, or electrical insulators. During World War I, casein coated airplane wings."



Learn more: http://www.naturalnews.com/043942_skim_milk_hog_slop_dairy_industry.html#ixzz2tcbOCFJ8

Online rustynail

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #1 on: February 17, 2014, 05:51:54 PM »
Better Things for Better Living...Through Chemistry

Offline Chieftain

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #2 on: February 17, 2014, 05:57:34 PM »
When she was in her eighties, someone asked Julia Child what she attributed her long life to. 

Her answer? "Red meat and Gin."

Bon appetit.....

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Offline mountaineer

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #3 on: February 17, 2014, 06:27:59 PM »
When she was in her eighties, someone asked Julia Child what she attributed her long life to. 

Her answer? "Red meat and Gin."

Bon appetit.....
I would have thought her answer would be "Red wine and butter," but whatever works!
“Hell hath no fury like a vested interest masquerading as a moral principle.” - Ryan T Anderson

Offline AbaraXas

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #4 on: February 17, 2014, 07:09:27 PM »
I would have thought her answer would be "Red wine and butter," but whatever works!

A famous model in the 90s, Laeticia Casta who was, shall we say, voluptuous, was once asked if she had 'enhancements' she had. She responded it was all butter and cream of a French diet.

Offline Luis Gonzalez

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #5 on: February 17, 2014, 07:20:57 PM »
I like beef cheeks.

Nothing bothers me.

Offline jmyrlefuller

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #6 on: February 17, 2014, 07:24:03 PM »

Offline AbaraXas

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #7 on: February 17, 2014, 07:24:50 PM »
I like beef cheeks.

Nothing bothers me.

Beef cheeks are one of those delicacies chefs usually don't tell people about but keep for themselves. I love to braise them. They get so tender you can eat them with a spoon.

Offline mountaineer

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #8 on: February 17, 2014, 07:29:04 PM »
Know your source.
Thanks for digging that up. He sounds like the "Center for Science in the Public Interest" - two loony guys with a fax machine.
“Hell hath no fury like a vested interest masquerading as a moral principle.” - Ryan T Anderson

Offline AbaraXas

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #9 on: February 17, 2014, 07:48:39 PM »
Know your source.

https://en.wikipedia.org/wiki/NaturalNews

Didn't even notice that. Thanks. Natural News is about as reliable as Prison Planet. They are hard-core scare mongers. Their latest has been the 'Subway uses yoga mat chemicals' (a bleaching agent for flour used for 150 years).

Offline happyg

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #10 on: February 17, 2014, 07:51:16 PM »
Know your source.

I have seen Natural News around for some time.

Quote
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Title: Natural health news
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Type: Beauty

Domain Age: 8 Years, 364 Days
Website Speed: Very Fast

Owner: Domains By Proxy, LLC
Owner Address: DomainsByProxy.com, 14747 N Northsight Blvd Suite 111, PMB 309, Scottsdale, Arizona 85260, United States
Owner Country: United States
Website Location: United States
Notes:-
The owner of the website is using a service to hide their identity
This site is popular and has a high page rank
This website is deemed to be popular by Alexa with a ranking of 2214
This website has a good online trust rating.
This website has a good online reliability.

Analysis Details:-

This site is using an anonymous service - which prevents us from identifying the site owner. This can sometimes be just so that the owner does not receive spam, but be aware that many scam sites use this as a method to hide their identify. If this is an ecommerce site - we would suggest you confirm the business address with the website owners.
http://www.scamadviser.com/check-website/naturalnews.com

Offline Chieftain

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #11 on: February 17, 2014, 07:57:30 PM »
Beef cheeks are one of those delicacies chefs usually don't tell people about but keep for themselves. I love to braise them. They get so tender you can eat them with a spoon.

yup....long slow moist heat....beef cheeks are an excellent candidate for simmering on the woodstove in a good cast iron dutch oven.....

 :beer:

Offline Rapunzel

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #12 on: February 17, 2014, 09:07:03 PM »
The did, indeed, feed it to the pigs.  In ice cream season my grandmother would churn the cream out of the milk and then clabber the milk to feed to the pigs.  I drink whole, non GMO milk with the cream on top.  I actually lost weight when I switched to this from 2% milk.

Offline Luis Gonzalez

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #13 on: February 17, 2014, 11:12:39 PM »
Beef cheeks are one of those delicacies chefs usually don't tell people about but keep for themselves. I love to braise them. They get so tender you can eat them with a spoon.

Sprinkle a bit of cocoa powder over them before you braise them.

Offline Rapunzel

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #14 on: February 17, 2014, 11:20:57 PM »
cocoa powder?

Offline Luis Gonzalez

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #15 on: February 17, 2014, 11:30:51 PM »
cocoa powder?

Yep.

Braise them, out them in the fridge overnight, reheat them the next day.


Offline Luis Gonzalez

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #16 on: February 17, 2014, 11:45:21 PM »
cocoa powder?

P.S. About a half a tsp of UNSWEETENED cocoa powder to @3 lbs cheeks.

Sear the cheeks in very hot EVOO for about 20 minutes and set them aside. Drain most of the fat from the pot, make a nice miropoix, and sweat it in the pot with some fresh EVOO, sprinkle the cocoa powder in and stir, then deglaze the pot with a nice Lambrusco or Chianti (always use wine that you will drink yourself), boil until reduced by half. Return the cheeks to the pot, chop up a 32 oz can of whole pomodori pelati in juice (always use San Marzano region if you can find them) and drop them into the pot, salt and pepper to taste, bring to a simmer, cover and cook at 325F in the center of the oven for about 3 hours.

 
« Last Edit: February 18, 2014, 01:21:07 AM by Luis Gonzalez »

Offline Rapunzel

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Re: Like that skim milk? You're essentially drinking pig slop
« Reply #17 on: February 18, 2014, 12:13:11 AM »
Sounds good.  You can come to Arizona and cook for me....  I almost never cook these days. George and I used to cook all the time and in the early days it wasn't unusual for us to cook a huge from scratch Chinese dinner for up to 20 people...... not so much fun to cook just for one person.


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