Staying informed and educated...
This page is dedicated to helping you understand how foods and the handling of foods affects you and your family. The information on this page is for educational purposes only.
Disclamer: The law and common sense are often in opposition to one another. I am required to inform you that wherever the law and common sense (healthy eating) conflict, you MUST follow the law. In most matters of healthy eating, you must remember the law is always right, even when it is not right. Therefore, follow the law, no matter how riduculous it is. In this section I will tell you what common sense and healthy eating dictates; however, you are REQUIRED to ignore them and obey the law.
Allow me to begin by telling you that the law requires you to refrigerate your eggs. It is a matter of law, not of common sense. So, please always refrigerate your eggs.
With that said, the US is the only country in the world that refrigerates eggs. Why, you may ask? Well there are two answers to that question. But before I do, let me tell you what refrigeration does to an egg. (Definition: cooling eggs to 45 degrees or cooler is called "pasturization.")
A hen's plan for her eggs is very different from our plan for those eggs. We want to eat them; she wants to hatch them. A hen will lay an egg a day for 12 to 14 days and once she feels her "clutch" is big enough, she settles in on them (called "going broody"), raising the temperature to 101 degrees...for three weeks...until the peeps break out to meet the world.
Now, let's look at this a little more closely. How many eggs did she lay each day? One. How many days did it take her to lay the entire "clutch"? 12 to 14 days. That means one of those eggs was at least 12 days older than the last one, right? But, they all hatch on the same day. Why?
Simple: Eggs contain enzymes. Those enzymes have different purposes and functions. One of these enzymes is called Trypsin. Trypsin keeps the eggs "alive" for up to 15 days, while the hen lays the remainder of her clutch.
The second enzyme is Lanamine. When the hen heats up the eggs to 101 degrees, lanamine is set into motion to development the chick inside the egg. So, for 15 days the trypsin keeps the egg alive until the lanamine causes it to begin to develop.
Now...an important fact about these enzymes. If the temperature falls below 50 degrees, the enzymes die; it's mother nature's way of telling the hens it's too cold to hatch chicks, they won't survive the winter.
Now for the part pharmaceutical companies (who pay millions into elected officials' campaigns) don't want you to know. Trypsin also lowers cholesterol...naturally. How cold is your refrigerator? That's right, your refrigerator is just cold enough to ensure your pharamacist will be able to always make his car payments.
Eating eggs with the Trypsin intact will lower your cholesterol. But, don't forget the law requires you to refrigerate your eggs. Kill the trypsin! It works out good for the pharmaceutical companies AND your elected officials. Not so much for you though...but, hey, it's the law.
By-the-way, if you keep the lanamine in your diet you can do away with the advil and tylenol. But...you know...it's the law.
Where did your great-grandmother keep her eggs? I'll bet you she didn't keep them in her refrigerator; it's very likey she didn't have one. She probably kept them on her kitchen counter, right next to the stove. Of course, health department officials will argue that she's dead...probably from eating unrefrigerated eggs. Had she refrigerated her eggs, they may say, she might still be alive today.
Moses led the children of Israel to the Promised Land, described in the Bible as a land flowing with milk and honey. According to our modern-day health officials, it was a land flowing with pasturized, homogonized milk and pasturised honey.
That's right...Moses would never break the law...he's the one who gave us the law. Certainly he didn't drink raw milk. If he did he would be dead today. Oh...I see...the health department is right. If Moses had pasturiezed his milk he would still be alive today! Golly those guys are smart!
What exactly is pasturization and what does it do to the milk? Pasturization is the process of heating the milk to a specific temperature (160 degrees) for a period of time (usually 20 minutes) to kill all of the bacteria in the milk. Not only the bad bacteria (if by any slight chance is present), but it also kills all the good bateria.
Your pharmacist would have to settle for a much less expensive car if he couldn't sell you those same bacteria in his pills and potions. They call them "pro-biotics." So, make raw milk illegal and, presto, pro-biotics make him millions of dollars.
But, what about homogonization? Raw milk is made of two primary parts. One is a lipid the other water-based.. Water and oil (lipids) don't mix. So, as the milk sits, the cream (lipids) float to the top. To keep the cream (lipids) suspended in the milk, homogenization spins the milk at a high rate of speed, forcing the large fat globules through tiny screens breaking them down into tiny globules that stay easily suspended in the milk.
Now, here's the bad news for you. While the fat globules were still large, they were too big to be absorbed into your intestine; they simply pass right through and cannot make you fat. But, now that they've been broken into tiny globules, they are easily absorbed. Now, the milk makes you fat.
But, before you go looking for a dairy farmer to sell you some raw milk, don't forget it is against the law to even TRANSPORT raw milk. You MUST follow the law...no matter how ridiculous...it is the law.
Now, in defense of the government officials who wrote and passed these laws, let me tell you that before pasturization people were dying of tuberculosis they contracted from raw milk. As a matter of fact, in 1972, when officials outlawed healthy milk, 47 in the USA contracted tuberculosis from raw milk. (Keep in mind that prior to 1972 less than 1% of milk was pasturized.)
Why do you suppose the government passed laws to require the pasturization of milk? Before I answer that question, let me remind you that the government ALWAYS knows best. You MUST obey the law, even if it doesn't make sense or is opposition to the facts.
So, why did the government outlaw healthy milk? Do you know what lobbyists are? Lobbyists are very persuasive people who are hired by groups or organizations to go to government centers and "convince" (by financial means, usually) that elected officials to write (usually the lobbyists have already written the legislation for them) new forms of legislation that benefit the people who hired them.
In the dairy industry, the milk distributors decided to get together and stop farmers from selling dairy products directly to customers (because it was cutting them out of the loop). Farmers didn't have the facilities to pasturize milk, so they were now forced to sell their milk to the distributors as a reduced price. The farmers make less money and the consumer pays more for the products. But...everyone is now safe of the damages caused by raw milk. Unfortunately, they are also safe from the benefits of raw milk.