Re: More Bannings also known as tMilk, flouride, embryo, and licking shopping cart thread

[Turtleneck]

[The Pantry]

Start a vegan thread, weirdo

[Travis of the Cosmos]

Can someone, ideally not one of the combatants, tell me who is winning the milk battle? I haven't read the last few pages. Pretty sure I'll die if I do.

The only winners will be those that try raw whole milk.

Milk is for babies goose. And cows. Baby cows really.

[Turtleneck]

Start a vegan thread, weirdo

You are one easily threatened lib.

[The Pantry]

The only winners will be those that try raw whole milk.

Milk is for babies goose. And cows. Baby cows really.

you forgot cats

[Travis of the Cosmos]

Milk is for babies goose. And cows. Baby cows really.

you forgot cats

Cats too. Baby cats especially.

[The Pantry]

Start a vegan thread, weirdo

You are one easily threatened lib.

Suck my juicy butts

[Guest]

The only winners will be those that try raw whole milk.

Milk is for babies goose. And cows. Baby cows really.

Pffft.....there's nothing quite like a glass of ice cold milk and a couple warm cookies.

[Turtleneck]

You are one easily threatened lib.

Suck my juicy butts

Posting pics of food. You are quite the lib hipster, Pantry.

[Gomer]

You are one easily threatened lib.

Suck my juicy butts

That's a nice plate of cancer there. Hope your raw milk still plays nice when they carve a third of your colon out of your bowels

http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats (1).

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other charred foods, as well as in cigarette smoke and car exhaust fumes.

http://www.slate.com/articles/health_and_science/medical_examiner/2014/01/cancer_risk_from_grilled_meat_is_it_time_to_give_up_smoked_and_fried_foods.html

[Guest]

Suck my juicy butts

That's a nice plate of cancer there. Hope your raw milk still plays nice when they carve a third of your colon out of your bowels

Gomer, you can't live in constant fear of dying......you'll end up like Jim Fixx or Jerome Rodale.

Christ man - go drink some raw milk, eat some BBQ and sushi. Live a little.

[The Pantry]

Suck my juicy butts

That's a nice plate of cancer there.  Hope your raw milk still plays nice when they carve a third of your colon out of your bowels

http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats (1).

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other charred foods, as well as in cigarette smoke and car exhaust fumes.

http://www.slate.com/articles/health_and_science/medical_examiner/2014/01/cancer_risk_from_grilled_meat_is_it_time_to_give_up_smoked_and_fried_foods.html

You're really strange.  Those butts were done in a WSM over a water pan at less than 250° for about 10 hours, never seeing any flame.

You should check out the LSD thread.  Might make you more fun at parties and finally get you laid

[Watch Out Pylon!]

This thread is great.

[Other Teams Pursuing That]

This thread is great.

I love how it progressed.

[Gomer]

That's a nice plate of cancer there.  Hope your raw milk still plays nice when they carve a third of your colon out of your bowels

http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat.

PAHs can also be formed during other food preparation processes, such as smoking of meats

(1).

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other charred foods, as well as in cigarette smoke and car exhaust fumes.

http://www.slate.com/articles/health_and_science/medical_examiner/2014/01/cancer_risk_from_grilled_meat_is_it_time_to_give_up_smoked_and_fried_foods.html

You're really strange.  Those butts were done in a WSM over a water pan at less than 250° for about 10 hours, never seeing any flame.

You should check out the LSD thread.  Might make you more fun at parties and finally get you laid

Reading, literacy writ large, is not your strong suit.

All of that cool yummy stuff deposited on the meat you're chowing down on is cancer. The depth of flavor created by the deposition of smoke solids (tar, creosote, etc.) is from the "aromatic" in polycyclic aromatic hydrocarbons.

In doesn't matter if it saw flames or not. That thick black crust that looks like the lung of the Marlboro Man is cancer. You'll meet the same fate too. Except it will be your asshole and stomach in addition to your mouth and throat.

But Jesus Christ no... WE CAN'T HAVE ANY FLUORIDE IN OUR WATER CAUSE IT'S GONNA LET THE GOVERNMENT CONTROL OUR MINDS AND KILL US AND IT IS A TOXIC CHEMICAL

[Gomer]

Crazy thought here....

How do you process this since you are a raw milk anti-vaccer????



Is it ok for you to drink the milk from the cows that get all those vaccines? Is the milk even really raw any more with all that vaccine floating around in it?

And jesus, how are these cows even living with all those shot poisoning them? Do the farmers know this is happening?

SAVE THE COWS! STOP THE VACCINES!!!!

Poor sonsabitches are probably drinking straight fluorine gas too!

[Nordic]

Let me sum up...

[The Pantry]

You're really strange.  Those butts were done in a WSM over a water pan at less than 250° for about 10 hours, never seeing any flame.

You should check out the LSD thread.  Might make you more fun at parties and finally get you laid

Reading, literacy writ large, is not your strong suit.

All of that cool yummy stuff deposited on the meat you're chowing down on is cancer.  The depth of flavor created by the deposition of smoke solids (tar, creosote, etc.) is from the "aromatic" in polycyclic aromatic hydrocarbons.  

In doesn't matter if it saw flames or not.  That thick black crust that looks like the lung of the Marlboro Man is cancer.  You'll meet the same fate too.  Except it will be your asshole and stomach in addition to your mouth and throat.  

But Jesus Christ no... WE CAN'T HAVE ANY FLUORIDE IN OUR WATER CAUSE IT'S GONNA LET THE GOVERNMENT CONTROL OUR MINDS AND KILL US AND IT IS A TOXIC CHEMICAL  

wow.  You're on full tilt.

Make sure to vote for Hillary. She has two more balls than you

[WhiteBoyHatcher]

Nordy.

[xsanguine]

Suck my juicy butts

Posting pics of food. You are quite the lib hipster, Pantry.

Labels, labels, labels. "Hipster", "lib", "fuck buddy", "lover", "semen receptacle"... why does everyone have to define the role of all the people in their life like that?? Why can't we just be people. People fucking people. People being fucked by people. People being urinated on by a midget dressed up like a clown and then having their fingers bent at unnatural angles while trying to manuever them onto the g-spot of your great-aunt while she is fellating a real doll... JESUS PEOPLE ENOUGH WITH THE FUCKING LABELS!!!!

[Guest]

This is the kind of farmer that needs to be able to sell milk from his farm.

Farmer, 26, bucks trend toward big herds, older owners

[Guest]

[Rocinante]

[xsanguine]

Raw 'melk'.

Heh

[Guest]

Related thread over on MGoBlow.....

OT - Harbaugh was right about Whole Milk

OT - Harbaugh was right about Whole Milk
When Harbaugh talks about whole milk and "not that candy ass skim milk", I always think he's talking out of his ass... which me might be. I doubt he's done scientific research on the topic but then again nothing would surprise me about him. Interestingly though, his thoughts on milk have some scientific backing. Time published an article yesterday that backs him up on the benefits of whole milk over skim. Check it out if you are curious:

http://time.com/4279538/the-case-against-low-fat-milk-is-stronger-than-ever/

Somehow this guy is a genius about everything. He's a twitter expert and he has a background in biochemistry and nutritional sciences. He's pretty good at coaching football as well. Go Blue!

[Other Teams Pursuing That]

The only thing this thread was missing was fucking Harbaugh perfect

[Guest]

The only thing this thread was missing was fucking Harbaugh perfect

I'm trying to add a little variety to my posting so I don't get more people pissed at me.

[Travis of the Cosmos]

The only thing this thread was missing was fucking Harbaugh perfect

I'm trying to add a little variety to my posting so I don't get more people pissed at me.

You don't want people to get pissed at you so you post about how you agree with Harbaugh?

Fuck you and fuck your milk.

[Guest]

fuck your milk.

It would feel right for you - loose and cold.

[Other Teams Pursuing That]

fuck your milk.

It would feel right for you - loose and cold.

Heh

[Travis of the Cosmos]

fuck your milk.

It would feel right for you - loose and cold.

Like your mom? Haaaaaaaaa boom!!!!!!!!

[Guest]

It would feel right for you - loose and cold.

Like your mom? Haaaaaaaaa boom!!!!!!!!

I now hate you.

[Travis of the Cosmos]

Like your mom? Haaaaaaaaa boom!!!!!!!!

I now hate you.

Because I got you so good you can't even stand it! lol

[The Pantry]

[Death Roe]

[SpartanInNH]

I am totally stealing that.

[xsanguine]

That cow looks grumpy.

[The Pantry]

That cow looks grumpy.

Can't blame it. It's under Gomer's care...allowed only grain to eat, along with regular shots of BGH and antibiotics.

[xsanguine]

[Guest]

Homogenization – Manipulated ‘Milk’ and the Loss of the Creamline

Publicity campaigns successfully persuaded housewives that homogenized milk was both handier and — a particularly Orwellian stroke — creamier-tasting than messy old-fashioned milk with the cream on the top. The fact that few milk drinkers now had ever met a cow was a great help. Very soon even the few diehards who preferred milk in glass had forgotten about creamlines, and today curiosity seekers tasting unhomogenized milk for the first time often find the appearance and “mouthfeel” vaguely unnatural. The dairy-processing industry was free to set the standard milkfat content for supposedly “whole” milk at 3.25 percent by weight–the minimum specified by the Food and Drug Administration in the Code of Federal Regulations, through some states mandate a slightly higher percentage.

In a 1929 a survey of the compostition of milk produced by major dairy-cow breeds showed milkfat ranges from 2.9 to 8.4 percent; though a similar listing today would show some ironing-out of extremes, a real average for American dairy herds probably would be around 4 percent, with the best herds easily achieving 5 or 5.5 percent. Yet after more than half a century of almost universal homogenization, it would be fiscal insanity for most processors to sell anything mirroring the composition of real whole milk. Indeed, consumers have trouble grasping that the usual homogenized product is not whole, in the sense of being entire or intact. p 45-46

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