Did you ever wonder why organic milk had such longer shelf life than inorganic milk? Did you think it was because it was organic? Yeah, well, it turns out it's because it's ultrapasteurized instead of regularpasturized. And so it is dead and a toxic poison, because such milk can obviously have no nutritional or health value at all anymore, and certainly not any more than the regular inorganic milk that costs half as much.
I mean, just look at Europe, where all their milk is in boxes on the shelf, not even in the fridge. See how that population has driven itself to extinction.
Long story short, I don't know what this healthy home economist rant is really about. I don't have any connections to the Amish raw milk underground. The only question our pediatrician ever asks is if we've switched to 2%. And I can't deny that I just feel better about myself as a person and a parent buying the more expensive product.
Organic Milk: Healthfood Trojan Horse [thehealthyhomeeconomist.com via @khoivinh]
Oh, look, a NYT article from 2005 with all the same issues and concerns, but a different conclusion [nyt]