Quote:
Originally Posted by aap1966
Pasteurisation has greatly reduced the incidence of milk bourne diseases. After WWII, it was so bad that the milk was famously described as "little more than dilute tubercular pus".
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Yes and many people were still using iceboxes at this time.
As long as it is clearly marked unpasteurized there should be no reason for this, it's is the milk (and egg) marketing boards behind this.
We have chickens, we had to register our flock and we can't have more than 120 birds at one time, unless we sell to the marketing board. At that point to make any profit at all means you have to go from 121 to 10K+ chickens.
You wouldn't believe the amount of antibiotics you eat if you use store bought meat and eggs. Also they are raised in a cage about the size of a shoebox, meat birds are only 40 days old when slaughtered. Salmonella is a big problem because these birds are literally covered in feces.
If you actually had to raise and slaughter your animals like we do you would either have a whole lot more respect to what goes on your table....or you would be a vegetarian.