Who was the first guy to look at a cow and be like "I think I'll squeeze its utters and drink what comes out&qu!
Hmm!.!.!.Www@FoodAQ@Com
Answers:
You know I was thinking last night how sick it is to drink milk from a cow!. Just think!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. Roy Rodgers!?!?!?!?!?Www@FoodAQ@Com
I tried loooking it up in google idk but o well im bored =]Www@FoodAQ@Com
Cows leak milk when they need milking, so im pretty sure it would have been pretty obvious when either they saw they milks, or the cows got sick!.!.!.Www@FoodAQ@Com
It was Aug!. And he was the Einstein of his day!. He even perfected the art of squirting his fellow clan mates right from the udder!.Www@FoodAQ@Com
I believe it was george bush!! He tripped and fell under a cow and said!.!.What does this button do!?Www@FoodAQ@Com
i do believe his name was bobbyWww@FoodAQ@Com
Milk and Evolution
Not everyone agrees that milk should be part of the human diet after infancy!. The argument is made that just as all other species drink no milk after weaning, neither should we, especially that of another species!. Many adults have difficulty digesting pasteurized milk, and allergies to pasteurized milk products are common!. While this lends credence to arguments against milk, such reactions are usually due to pasteurization itself and the poor quality of conventionally produced milk and milk products!. While for some individuals genetic influences play a role, for most the body's reaction to milk depends largely upon the quality and state of the particular milk used!.
The Swiss of the Loetschental Valley were one of the few native groups Weston Price studied that used milk (the others were certain African tribes, including the Masai)!. The Valley people used raw, whole milk, both fresh and cultured, cheese, and butter, all in substantial quantities!. The milk was from healthy, grass-fed animals and was used unpasteurized and unhomogenized!. Such foods clearly can play a major role in a health-building program for the individual genetically enabled to utilize these foods well!. They are a rich source of fat-soluble vitamins A and D and other crucial nutrients in short supply in diets lacking in high quality animal fats!. (Contrary to popular opinion, liberal amounts of animal fats, particularly from grass-fed animals, are essential for good health and resistance to disease!.)
Yet we could attain optimal health without dairy foods!. Price discovered groups with complete resistance to dental decay and chronic disease using no dairy foods; their diets invariably included other rich sources of animal fats, calcium, and other minerals!. The soft ends of long bones were commonly chewed, and the shafts and other bones were used in soups!.
Modern medicine has discovered the importance of a substantial intake of calcium!. Several recent studies have linked high blood pressure and other problems with chronic subclinical calcium deficiency, including increased incidence of colon and prostate cancers in men and osteoporosis and osteoarthritis in both men and women!. Paradoxically, other problems are associated with high consumption of dairy foods; this has not gone unnoticed by researchers, nutritionists, and nutrition minded physicians!. The importance of the quality and freshness of milk products lies behind the paradox!. This concept has not been considered in attempts by today's medical community to explain the health effects of dairy foods!.
Domesticated animals were first used for milk eight to ten thousand years ago, as a genetic change effecting mostly people in Europe, the Middle East, and parts of Africa enabled them to digest milk as adults!. Milk from domesticated animals then began to become important as a human food!. With domestication and settlement, fewer wild animals were available; as groups of people roamed less, they hunted less, eating more grains and vegetables!. In some cultures, milk replaced animal bones as the chief source of calcium and some other minerals!.
In indigenous cultures where adults used milk, often it was used as cultured or clabbered milk!. This is similar to homemade raw yogurt, and it is partially predigested-much of the lactose (milk sugar) has been broken down by bacterial action!. This process must be accomplished over a period of several hours in the stomach when one drinks fresh milk; yogurt or clabbered milk is much more easily digested than fresh milk!.
Adaptations in evolution are always the effects of particular causes!. Humans developing the ability to digest milk into adulthood possessed a survival advantage; such change is the basis of evolution!. Put simply, many human beings evolved the ability to easily digest raw milk because raw milk from healthy, grass-fed animals gave them an adaptive advantage; it made them stronger and more able to reproduce!. Such milk remains a wonderful food that provides us with fat-soluble nutrients, calcium, and other minerals that are by and large in short supply in the modern diet!.Www@FoodAQ@Com
Not everyone agrees that milk should be part of the human diet after infancy!. The argument is made that just as all other species drink no milk after weaning, neither should we, especially that of another species!. Many adults have difficulty digesting pasteurized milk, and allergies to pasteurized milk products are common!. While this lends credence to arguments against milk, such reactions are usually due to pasteurization itself and the poor quality of conventionally produced milk and milk products!. While for some individuals genetic influences play a role, for most the body's reaction to milk depends largely upon the quality and state of the particular milk used!.
The Swiss of the Loetschental Valley were one of the few native groups Weston Price studied that used milk (the others were certain African tribes, including the Masai)!. The Valley people used raw, whole milk, both fresh and cultured, cheese, and butter, all in substantial quantities!. The milk was from healthy, grass-fed animals and was used unpasteurized and unhomogenized!. Such foods clearly can play a major role in a health-building program for the individual genetically enabled to utilize these foods well!. They are a rich source of fat-soluble vitamins A and D and other crucial nutrients in short supply in diets lacking in high quality animal fats!. (Contrary to popular opinion, liberal amounts of animal fats, particularly from grass-fed animals, are essential for good health and resistance to disease!.)
Yet we could attain optimal health without dairy foods!. Price discovered groups with complete resistance to dental decay and chronic disease using no dairy foods; their diets invariably included other rich sources of animal fats, calcium, and other minerals!. The soft ends of long bones were commonly chewed, and the shafts and other bones were used in soups!.
Modern medicine has discovered the importance of a substantial intake of calcium!. Several recent studies have linked high blood pressure and other problems with chronic subclinical calcium deficiency, including increased incidence of colon and prostate cancers in men and osteoporosis and osteoarthritis in both men and women!. Paradoxically, other problems are associated with high consumption of dairy foods; this has not gone unnoticed by researchers, nutritionists, and nutrition minded physicians!. The importance of the quality and freshness of milk products lies behind the paradox!. This concept has not been considered in attempts by today's medical community to explain the health effects of dairy foods!.
Domesticated animals were first used for milk eight to ten thousand years ago, as a genetic change effecting mostly people in Europe, the Middle East, and parts of Africa enabled them to digest milk as adults!. Milk from domesticated animals then began to become important as a human food!. With domestication and settlement, fewer wild animals were available; as groups of people roamed less, they hunted less, eating more grains and vegetables!. In some cultures, milk replaced animal bones as the chief source of calcium and some other minerals!.
In indigenous cultures where adults used milk, often it was used as cultured or clabbered milk!. This is similar to homemade raw yogurt, and it is partially predigested-much of the lactose (milk sugar) has been broken down by bacterial action!. This process must be accomplished over a period of several hours in the stomach when one drinks fresh milk; yogurt or clabbered milk is much more easily digested than fresh milk!.
Adaptations in evolution are always the effects of particular causes!. Humans developing the ability to digest milk into adulthood possessed a survival advantage; such change is the basis of evolution!. Put simply, many human beings evolved the ability to easily digest raw milk because raw milk from healthy, grass-fed animals gave them an adaptive advantage; it made them stronger and more able to reproduce!. Such milk remains a wonderful food that provides us with fat-soluble nutrients, calcium, and other minerals that are by and large in short supply in the modern diet!.Www@FoodAQ@Com
