Help or HYPE ?? Is your meat antibiotic free ??

As I seem to do, I have chosen yet another hot button issue to write about. You see, the question of antibiotics in meat, is a tricky one. Why ? Because by the time it reaches your table, ALL meat is antibiotic free. Now, that doesn’t mean that food animals don’t get antibiotics, what it means is, that farmers have to adhere to strict wait times before sending those animals for processing.

I can tell you, from personal experience, that I always chose meat that was labeled ANTIBIOTIC FREE in hopes of protecting myself, my husband and myself from drug resistant infections. I paid extra in hopes of some peace of mind. After all, I researched everything we put on our plates and into our bodies. At least I thought I had researched everything. That was until, I was given an opportunity to sit down with a panel of experts in their fields and discuss the topic at length. The panel consisted of Veterinarians and farmers alike, each offering their perspective on the topic. I was expecting difference of opinion, but that was not at all what I received.

Most farmers (I say most as their are always ones who go rogue in the face of regulation) work hand in hand with an RDVM to keep their herd or flock healthy. Because if they don’t, guess what ?? That food never reaches the table, and what that means for a farmer ?? Loss of income. And seeing as farming is already a game of wait and see, most choose not to take chances. Their livelihood depends upon their meat, entering the market safely.

So, I’ll bet you want to know exactly WHAT that means for you, for your hard earned dollars, and for the food that you feed yourself and your loved ones. Well, let’s get started, and I will do my best to help you make the choices that are best for your family.

Let’s say, Farmer Fred finds a sick animal in the corner of the pen, as he does his daily inspection. If he leaves that animal as is, guess what ?? Farmer Fred will end up with a pen full of sick animals !! This does not bode well for you OR for Farmer Fred. Farmer Fred picks up the phone and calls his Vet, asking him to pay a visit to check out the health of his animals. Once done,  Dr. Bob prescribes medicated feed for ONLY that animal (or any that show symptoms of illness upon examination) That animal(s) is immediately isolated from the rest of the herd and is kept away until no longer exhibiting signs or symptoms. If the animal is headed to processing, Dr. Bob will ensure that VERY specific wait times are adhered to before sending that animal on. THAT MEANS that by the time that meat reaches your table, though it received medicated feed, to treat illness, at this point, it is ANTIBIOTIC FREE.

So ….is antibiotic free simply a marketing tool ? Sort of !! It is possible to get antibiotic free certification, but it is very difficult and VERY expensive. And also, very rare. Without medicated feed, the farmer we spoke to, lost 40 % of their pigs to dysentery in the 1990’s. I personally, would rather know that an animal was treated and healthy than even begin to consider that an animal with an infection such as that, was anywhere near my food source. But of course, that choice is yours.

Antibiotics in meat, help to keep you and your family safe. They are put in place as a tool to ensure that what you feed your family, remains bacteria free. If you were sick, and the Doctor told you that you needed a prescription for amoxicillin so that you could get well, would you take it ?? That’s how a farmer views it too ! Healthy animals create healthy food.

Many people, when asked, do beg the question that antibiotics are misused and overused. This, to a point, is true. But near the end of 2016, antibiotics used to improve rate of gain, will become obsolete. And in the last 5 years, the rate of therapeutic antibiotic use has decreased by 7% !!  I’d say that’s great news. Less usage, creates less elimination of the drugs, meaning less in our groundwater as well, THREE CHEERS for that !! Hip hip HOORAY.

So, the next time you are shopping, perhaps you can save your money and avoid the catch phrase “ANTIBIOTIC FREE ?”  I am pretty confident, that you are merely paying for the words themselves.

Don’t believe me ?? Do your research. But please, make sure, as always, to hear both sides of the argument. You might be surprised at what you learn.

Did your burger enjoy grain or grass ?

If you are anything like me, you sometimes make food choices, based upon certain catch phrases. Catch phrases such as “hormone free,” “antibiotic free,” “free range, ” or perhaps “pasture fed.”

But unlike me, you may not  have had the opportunity to sit face to face with a farmer to figure out exactly what those choices mean, and how they may affect your health.

One topic I have discussed at length with both friend and farmer, are the similarities and differences between grass-fed and grain-fed beef.
Some say there is a taste difference, some are swayed by the standard price difference, but I made my choices based upon nutritional comparisons I learned about during a meeting with Doug Hankes, from Threshwood Farms, in Galewood, Illinois.
I was expecting, in truth, to be told that grain-fed beef is superior, or at very least equal, so the extra money needed for grass-fed beef, is in fact, wasted. But to my surprise, this catch phrase speaks truthfully, they aren’t just words that translate into dollar signs. Grass-fed beef is better !
Now, beef of both varieties are both high in things such as Vitamins B12, B3 and B6. They are both high in bioavailable iron, Selenium and Zinc ( bioavailability is how much of a nutrient can actually be used by the body.)
But, here is where grass-fed beef packs it’s greatest punch:
Vitamin A : Grass-fed beef contains carotenoid precursor to Vitamin A, such as beta-carotene.
Vitamin E : Grass-fed contains more of this, and it is an important nutrient as it protects your cell membranes from oxidation. It just spends it’s time hanging around your happy, little, cell membranes.
Grass-fed also contains more Potassium, Iron, Zinc and Phosphorous.
And would you like to know where the biggest difference lies ? Omega-3 fatty acids: grass-fed contains 5 times more than grain-fed !!
So, the next time you are perusing the aisles of your favorite grocery, gearing up for a good, ol’ juicy cheeseburger, keep in mind that you have a choice ad to what you put on your plate.  My choice is grass-fed. Your choice, is yours. Here’s a recipe to help you in your decision.  Happy eating !!

http://m.pccnaturalmarkets.com/pcc/recipes/grass-fed-beef-burgers-caramelized- sweet-onions

My basket runneth over …..with ZUCCHINI

Well, summer has been of to a VERY slow start here in the Midwest. The good news ? I haven’t had to water ANYTHING. The bad news ? I haven’t had to water anything !!! We have been lacking a little in glorious summer sunshine, and that ain’t good for my garden….and it ain’t good for ME (improper English intentional !!!)  I shouldn’t have to take Vitamin D supplements during the supposed heart of summer !! Am I right ??

So, what does this have to do with my tiny plot of eventual food ?? Without proper heat, and perhaps just a TAD too much rain….my growing season is moving at the pace of a turtle running through peanut butter. But yet, every day I check on my green growing babies, and every day I sit in my garden to gently nourish and encourage my seedlings to look into the light (when it’s around) and GROW. I hold on to optimism for my garden, much as I do for life…it’s just how I’m made.

So as another storm rolls over the top of our humble abode, as I sit and listen to the raindrops battering the windows and doors, I look forward to the days when I can pick fresh and cook fresh, straight from my own backyard.

Upon my daily walk through my little garden of eatin’ today…..I noticed a lot of yellow flowers vining their way up the trellis I am using to gently encourage the zucchinis tiny tendrils vertical. With great hope, this means that soon, I will have an abundance of squash gracing our table. The first few are always so exciting – so fresh, still warm from the heat of the sun – you can practically sit right down and eat them raw, though I prefer them with garlic and olive oil and some italian herbs for good measure ! But as the dog days roll around, after we have eaten approximately 100 of the courgettes, I have to come up with some new an inventive recipes. If for no other reason than to keep my family from boycotting the fruits of my labor. Believe me, it could get ugly.

I have decided, to share some of my favorites, for both your delight  and your safety…..if your family is anything like mine !! Enjoy !!! And don’t forget…..winter will be here before we know it, let’s relish in the delights of the now.

Chocolate Zucchini Bread
INGREDIENTS Nutrition

SERVINGS
10
YIELD
2 loaves
UNITS
US
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, peeled, shredded (about 1 medium)
2 1⁄2 cups all-purpose flour
1⁄2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1⁄4 teaspoon baking powder

DIRECTIONS

In a mixing bowl, beat eggs, oil, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients; add to zucchini mixture and mix well.
Pour into two greased 8x4x3-inch loaf pans. Bake at 350 degrees for one hour or until bread tests done

Zucchini Au Gratin

INGREDIENTS Nutrition

SERVINGS 4 UNITS US
2 tablespoons butter
6 medium zucchini, sliced
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 1⁄4 cups grated parmesan cheese
1⁄2 cup milk
1⁄2 cup whipping cream
2 eggs
salt and pepper

DIRECTIONS
Preheat oven to 350°F degrees.
Butter 9 inch deep-dish pie plate.
Melt butter in heavy large skillet over medium-high heat.
Add zucchini, sauté until golden, about 5 minutes.
Season with salt and pepper.
Layer half the zucchini in prepared dish.
Sprinkle half of tarragon and 1/2 cup cheese over.
Repeat layering with zucchini, tarragon and 1/2 cup cheese.
Combine milk, cream and eggs in small bowl.
Season with salt and pepper.
Pour custard mixture over zucchini.
Sprinkle remaining cheese over.

Zucchini Oven Chips

Ingredients

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Just in time for summer…..a nice, sweet, ear of teosinte ?

What ??  You don’t know what teosinte is ?? I’ll give you another hint….today’s distant relative of teosinte would taste great right now with some melted butter and a little salt !!  Do you know now ?? If you guessed corn,  APPLAUSE…APPLAUSE !!

Teosinte, scientists believe, was the first example of genetically modified food, resulting in what we now know as corn. Over 10,000 years ago, farmers determined that, if they selected different plants, with different attributes, they could modify them to create something BETTER.

But let’s stop for a minute, and travel back in time, to Ancient Mexico. Let’s look at teosinte.

  

Teosinte is so unlike modern corn that originally botanists didn’t think the two were even related. An ear of teosinte is only about three inches long, with just five to twelve kernels. Compare that to the corn we eat today, which can have over five-hundred kernels! And did you know ? Each of those kernels carries it’s OWN genetic make up. Each strand of corn silk is attached to a separate kernel, it’s own personal “umbilical cord.”  Look at it this way….My sister and I share some genetic attributes, yet if you break down our DNA, we each have our OWN. Can you imagine ? 500 brothers and sisters ?

Teosinte kernels also have an “OH NO, I need a dentist”  hard shell. But through many generations, ancient Americans selectively bred plants with larger and larger ears, and softer and softer kernels. What’s left of that hard shell is the thin tissue that gets stuck between your teeth !!

Are you sitting there asking yourself….SO….WHAT ??? If so,take a moment to realize that this was the first example of genetically engineered food, the first example of a GMO !!!!  The domestication of maize brought us to the cusp of modern day science.

I know…I know…..there is more to it than that. But at its base, this is truly what it’s all about. Selective breeding, genetic altering, using science to create something better.

Read, learn, GROW. Ask questions, but listen to the answers !!

And when you’re done….come on over, I’m about to grill some corn !!

GMOkay….I feel better now……

On April 25th, I was fortunate enough to tour Monsanto’s research center in St. Louis,Missouri, with a group of Mom’s dedicated to learning about food and farming. We boarded a plane early in the morning, and hit the ground running. I was a nervous wreck…not just because I hate to fly, but also because I felt intimidated, and I felt overwhelmed at the prospect of the million different questions that were bouncing around my head. I was worried that even if we asked the truth, we wouldn’t get it, it would be smoke and mirrors in an attempt to appease our concerns.

I am happy to report…..I was WRONG. Much to my surprise, they were MORE than transparent, and they answered our questions with incredible knowledge of fact, incredible displays of science, and incredible rebuttal to fiction. I left,feeling more overwhelmed than ever, but now, it was because nearly every argument I had set out to have, had been laid to rest. And really, who likes admitting that they’re wrong?? Certainly, not  ME.

So, where do I start ? How do I begin trying to educate my readers on a topic as hot and explosive as biotechnology ?? How do I break it down to its basics, in hopes that you will keep reading ? Willing to put your opinions aside ? As many have expressed, quite loudly, when I signed up for this tour, I had sold my soul to the devil. I assure, I have done no such thing. I went with an open mind, and I listened, and I talked, and I learned. I sat before four incredibly intelligent women, also Mothers, give me the facts on GMO technology. I set aside my pre conceived notions and embraced the science behind the madness. I went in with a willingness to get both sides of the story. And guess what I heard ? I heard the things no one talks about on the internet, the things that no one reads (even though they ARE out there….check out http://www.GMOANSWERS.com ) I learned answers to questions I was afraid to ask, I learned that ever so valuable lesson, that NOT everything you read on the internet is true. Who knew ?

Our Q & A panel

SO…let’s get down to brass tacks….shall we ?

What exactly ARE GMO’s ?? Those in the field, prefer the term biotechnology, but tomato, tomAHto…..In essence, GMO’s in plant agriculture in the most basic of terms, means intentionally taking a gene for a trait you want or need from one plant and inserting it into another. Are you asking yourself  BUT WHY ? I did…..and the answer was both complex and simple at its core. It all boils down to what’s best for the farmer : Farmer’s select GMO’s to aid in things such as pest control (this means LESS pesticide is sprayed topically, which means less drift, less use, less impact), GMO’s help to protect from extreme drought, disease and they also allow a farmer to plant more food on less usable soil. Remember, only 1/4 of the Earth has available land and 1/2 of THAT is unusable. So more for less, goes a long way. GM crops also help a farmer with soil conservation by allowing to take a no – till approach, this is important because it takes over 100 years to create 1 inch of topsoil. It simply cannot afford to be lost.

There are only eight crops that are available from GMO seed : Field corn, Canola, Soybean, Alfalfa, Cotton, Sugar beets, Sweet corn, Summer squash and Rainbow papaya. My favorite little factoid ?? Without biotechnology, the papaya would be EXTINCT…no more…gone forever….and I don’t know about you, but man….I would MISS IT. Eating a ripe papaya is like taking a mini tropical vacation with each bite.

GM cotton

You see, genetically modified crops have been around long before a scientist ever thought of gene insertion. 10,000 years ago, yes 10,000….humans began crop domestication using selective breeding, Every fruit, vegetable and grain that is commercially available has been altered by human hands. EVEN ORGANIC. How about that ??

And in the 1700’s farmers and scientists began cross-breeding plants within a species Without crop domestication, Brussels sprouts, Romanesco cabbage, Broccoli, Kale and Bok Choy would not be available for our dinner plates, as these all are genetic relatives of wild cabbage !! It has always been done. It’s just that now, it’s done more precisely.

   

I truly could go on and on, but at the risk of boring you to tears, I won’t. I promise.

I asked many of you, what questions do you want answered ? And the question that came up most was….ARE THEY SAFE ??

The simple answer….Y E S.

The more complex one: Biotech crops are the same as their non – GM buddies !! Nutritionally as well as broken down to its most basic structures. GMO foods have been in the marketplace for 17 years. They have been found, through repeated testing to be NO different from their NON GM counterparts. GM crops are subjected to more testing than any other new crop variety, therefore, we know more about them than any other crops that have been developed over the past few CENTURIES. GM crops are assessed by two, and sometimes three Federal agencies: the FDA, USDA and EPA. They don’t reach your grocery cart until they have been deemed safe and nutritious.

So, what does biotechnology hold for the future ?

It has been demonstrated that this technology can increase the amount and stability of pro-vitamin A, iron and zinc and improve the digestibility of sorghum. What is so important about that ? It is anticipated to benefit Africans who rely upon sorghum, which is normally deficient in key nutrients.

Another example ? Golden Rice.

Golden Rice is another biotech crop which is nutritionally improved. The amount of beta carotene has been increased and could provide half the daily required provide HALF the required pro-vitamin A for a 1 to 3-year-old child. That can save lives.

But the most important example ?? Biotechnology can help us meet the growing demand for food, despite the influences of drought, poor soil, and B U G S. More full bellies.

To me, helping to produce more food, and improve the crops that those in developing countries rely upon, well, that has the power to change the World.

That is worth its weight in science !!

I encourage each of you to read , to research, to ask honest questions and open your mind to honest answers. The future truly is now.

Check it out  !!!

http://www.biofortified.org

http://www://www.findourcommonground.com

*** lunch and travel within St. Louis, provided by MONSANTO ***

Spring…..has…..SPRUNG….time for bed(s).

Well, I am pleased to announce, I have made it through another Midwest winter with most of my sanity intact. No small feat. And one thing that always helps arrive at the days of green and color, is planning my summer garden. It’s like a magical tincture to chase away the winter doldrums.

I have always been a garden bed kinda gal, just dig in the earth, plant your seedlings, pull some weeds and give some water and……PRESTO……FOOD !!! But then……we MOVED. And at our new home, in our new yard, well, the soil is less than spectacular. In particular, the draining (or lack thereof) of the soil. My plants were NOT happy with their very wet home.

So this year, we are going to do something different. Something new. Something I should have done YEARS ago. We are going to garden in raised beds. Gardening in beds is going to do a few things for me this year, it is going to increase my yield, and save my back. Both of which sound pretty good to me.

Do you absolutely NEED to garden in raised beds ? Nope, but if your soil is not ideal, or if you want to grow deep root crops such as carrots, it is the way to go. And if you REALLY dislike hunching over your garden plot for several hours a week, causing you to walk around like the bell-ringer at Notre Dame, trust me…..it’s worth it.

But are there other benefits ? YES !! They keep pathway weeds from your garden soil, prevent soil compaction, provide good drainage and serve as a barrier to pests such as slugs and snails. The sides of the beds keep your valuable garden soil from being eroded or washed away during heavy rains. In many regions, gardeners are able to plant earlier in the season because the soil is warmer and better drained when it is above ground level.

Raised beds are NOT garden planters. Planters are elevated containers which have bottoms to prevent the soil from falling out. Planter bottoms usually are slatted, with some type of semi-permeable cloth barrier which permits drainage. Raised beds, however, do not have bottoms; they are open to the ground, which offers the benefit of permitting plant roots to go further into the ground for available nutrients.

Raised garden beds are available in a variety of different materials, or they can be made with relative ease.

After doing a lot of research, I am ready to build and more than ready to GROW. So, let’s take a look at how we can make this happen :

Our family has decided to go with traditional wood beds, as we happened to have it at our ready, and one of the only thing that compares with my love of gardening, is my love of all things frugal. SCORE !!

Building a standard 3-ft x 5-ft garden bed with wood is typical; however, you also can use blocks, pavers, stone, or a pile of soil. For this project you will need 2 x 4s, a 4 x 4 post, tape measure, pencil, square, drill with bits and screw-driving bits, a circular saw, work gloves, soil, landscape fabric, shovel, hoe, level, utility knife, sawhorses, soil, wheelbarrow, and a soaker hose. You’ll also need the flowers or vegetables of your choice.

Select a location with plenty of sun and access to both sides for easy upkeep. Mark the outline of the garden bed on the ground and dig up the sod without disturbing the soil underneath. Check the ground with a level to make sure the base is even.

Lay the landscaping fabric down and cut to cover the bare soil with about 6 inches extra along each edge. Cut the 2 x 4s and 4 x 4 s to length, screw the ends of three longer 2 x 4s to a pair of 4 x 4s with the edges and ends flush to form panels. Then screw the shorter 2 x 4s to the 4 x 4s to form the box.

Position the box on the landscape fabric and check that it’s level. Cut any excess landscaping fabric and add soil or compost, or BOTH. Next, which is my favorite part, plant your vegetables or flowers by pulling back the dirt. You can also add an irrigation “system” by running an irrigation, or drip hose between plants, but I prefer to water by hand, as I find it therapeutic !!

Now….get out there…..get dirty….and embrace these days of spring, as the dog days of summer will be here before you know it. And nothing tastes better than salad you’ve grown yourself !!

GMO’s – The other side of the story

GMO's – The other side of the story.

Different……

Me. I have always been a little bit different. Some say odd, some say eclectic, those that love me say unique, and those that don’t…well, what they say doesn’t really matter.

My entire life, I have always been the one that was a little left of center. I spent most of my teenage years, desperately trying to fit in, to be what others were, to be what others wanted me to be. I wasn’t happy much, because I didn’t like who I was. But I struggled, and I conformed, and I TRIED. I didn’t want to disappoint anyone, but in hindsight….I was disappointing the most important person of all….myself. I would take a few steps toward my authentic self, but quickly step back towards the middle. I was a firm believer in the theory of safety in numbers. I desperately wanted everyone to like me, I wanted the boys to think I was HOT and the girls to think I was COOL, but what I thought of myself, was that I was a liar. And I wasn’t yet brave enough to break the mold. So I carried on like a lemming, when what I really longed to do, was stand out like a peacock. It was painful, it was lonely, and it was damaging.

Eventually, I did it. I accepted who I was, what I was, what I WANTED TO BE. And do you know what ?? Do you KNOW what happened ?? I suffered. I suffered when I got made fun of, I suffered when I felt lonely. I was lost. At least for a little while. Until I figured out, that when I was ME, the real me, the people that loved me where the people I most wanted to be with. The ones who would laugh when I laughed. They would laugh with me, not at me, and most certainly NOT behind my back. They encouraged, they embraced, they gathered.

Today, I KNOW how different I am, I am more outspoken than most, I am more “strange” than most, I am more inked, and adventurous and different than most. But for me, it isn’t about MOST, it is about me. I am (most days) proud to be the aging, slightly overweight, tattooed, proud Mama hippie that I am. I have found my tribe. And they welcome me with all of my perfect imperfections.

I still have days where I wish I fit in, where I blended into the crowd, where the stares I felt were because I was beautiful, not different. But mostly, I am proud because though I am not gorgeous, or sexy, or show stopping. I am the best and most authentic version of myself.

Thank you to those that teased and taunted, to those who laughed and to those that made me feel like I didn’t matter. YOU helped to make me who I am. You forced me to find the courage to be me.

My biggest gratitude, however, goes out to those that love me today, as I am. Defective, slightly broken, but forgiving, and loving and compassionate and kind. I accept you as you are, because you accept me as I am. Thank you for sharing my joy, drying my tears, and nudging me along as I fumble through this crazy life. I am indebted to those with outstretched hands and open hearts.

I am proud to call you friends, and I am proud to be MYSELF. May you always teach your children that bullying is NEVER okay. Not everyone will make the stand as I did. Teach your children, to go out into this world with kindness and compassion, but most of all, with acceptance. We are all in this together, and it is a much better way to go through life by holding hands instead of arrows.

I thank you, each of you, for allowing me to stand out but not alone. Always remember, Be kind, Be grateful. BE LOVE.

The comfort of a warm meal, a full belly, and a happy family

Family meals mean everything in our house….a time to reconnect, to talk and to laugh. In a household with three kids and two working parents, that time is more valuable than gold. We take time to savor both the food and the company we keep. Often though, we need to plan ahead in order to make the most of those moments….I would rather spend time connecting than cooking. That is where the best wedding present we received becomes the star of the show !

I love my crockpot, almost as much as I love my husband. What ? I said ALMOST !! I love putting fresh, wholesome food in, and getting a hot, healthy meal out. One of our favorite meals to come home to, is Irish Pot Roast !! The perfect combination of tender beef and healthy vegetables, all wrapped up in a delicious gravy. That, combined with some fresh bread, makes a stick to your ribs meal that pleases even the pickiest of our kids !!! During my time as a Field Mom, we visited Larson Farm, and were hosted by Mike and Lynn Martz, who educated us on the process of raising cattle to be sold for food. We learned about the various cuts of beef, and we learned about which cuts lend themselves best to certain recipes.

It was a very different experience going shopping afterwards, having been educated as to how to choose the perfect cut ! Now, when I scan the sale papers, I can build our weekly menu based upon the cuts that are the least expensive.  So,the next time you see bottom round on sale,sit your family down for some warm conversation and a good hot stew !! Trust me…..your family will love it ! http://www.beefitswhatsfordinner.com/recipe.aspx?id=1725

Round Cuts Cuts of beef from the round or hind leg section are less tender than the loin, sirloin or rib. They can, however, offer the best combination of texture and flavor for many steak lovers. The cuts from the round include: Top Round, Bottom Round, Round Tip, Rump Steak, Eye of the Round            Our gracious hosts, the Martz Family, of Larson Farms.

Got milk ?

In recent years, there has been much debate about the safety of raw milk.  So, what exactly IS raw milk ?  Raw milk, is milk, that has not undergone the heating process known as pasteurization. In essence, it can be consumed straight from the animal source.

Many proponents of the raw milk movement believe, that pasteurization kills off the healthy bacteria found in milk. Bacteria such as Lactobacilli are found in raw milk, and it is believed that these can restore healthy balance in the intestinal tract. That being said, there are many far less innocuous bacteria hiding in your morning dose of dairy. Bacteria such as Listeria, Salmonella, E.Coli and Campylobacter are regularly found in milk that has not undergone the pasteurization process, these bacteria are responsible for many cases of food borne illness. There are documented cases, which have, unfortunately been fatal. Studies show that food borne illness is found in both healthy and immunocompromised individuals, so no one is truly safe. It is also said that raw milk consumption aids in digestion of dairy products, which is important to those that suffer from lactose intolerance. It is important to note that these purported benefits have not been effectively demonstrated.

In dairy farming,  cleanliness is TRULY next to Godliness when it comes to the safety of the milk you drink. It is very difficult to predict whether or not raw milk will cause illness, as the bacteria which makes us sick can come from many sources:

Milk contamination may occur from:

Cow feces coming into direct contact with the milk
Infection of the cow’s udder (mastitis)
Cow diseases (e.g., bovine tuberculosis)
Bacteria that live on the skin of cows
Environment (e.g., feces, dirt, processing equipment)
Insects, rodents, and other animal vectors
Humans, for example, by cross-contamination from soiled clothing and boots
Pasteurization is the only way to kill many of the bacteria in milk that can make people very sick.

When I visited the Mackinson Dairy Farm, in Pontiac,Illinois,  on a Field Mom tour, I learned about both the cleanliness of the milking parlor, as well as the importance of milk pasteurization. This is serious business for a dairy farmer. Remember, they drink their milk too. During this tour, I realized just HOW important it is to these farmers, that safe milk is what’s sent to their customers. And mind you, although their milking parlor was SPOTLESS, and every step was taken to ensure that their product remains uncontaminated, remember, it is still possible that the milk can become tainted by one of the factors above. This is why pasteurization is SO very important.

So, for me…..I will stick with what I know to be the safest possible option for my family ,and their health and safety. It’s time for breakfast here at our house….so give me a tall, cold, glass of milk….and make mine pasteurized !!!