It's fun to be "extreme". 😂 Just finished another dry fast over Sunday. Had some broth. Went to gym and meditated in sauna. Cold shower. Drank 4 raw eggs with #raw milk. Downed 5 oysters. Having 400g of raw freshly grinded grass fed lamb with parmesan and mold cheese.
Finally overcame the "not-getting-enough-energy-to-work-out-on-carnivore/keto/low carb". On day 152 now of #carnivore. Having tons of energy now, only carbs I'm getting is from the lactose, raw milk. It took a lot longer for me though and three attempts of doing carnivore. The first two times, I went cold turkey, day one. The third time, I did it slow, kept eating veggies once a week at first. Then I didn't get any diarrhea or bad side effects.
Now I'm sprinting and doing heavy lifts weekly. Feel like a lion.
Watching "Alone" s12, a survival series. They are in South Africa, a guy almost dies from ... a dangerous lion? ...a croc or rhino? Nope. Cooking and eating too many beans that he found. Plants will kill ya.
Beans are the worst of them all folks!
🥛 The Real Story Behind Pasteurization — and What We Lost Along the Way
Most people believe milk was pasteurized to “make it safe.”
But the truth is far less noble — pasteurization wasn’t invented because milk was dangerous.
It was invented because industrialized milk had become dangerous.
🌾 Before Industrialization
Before the mid-1800s, cows lived on grass, roamed freely, and produced fresh, nutrient-dense milk.
People drank it raw — straight from the cow, often the same day.
If milk needed to last longer, it was naturally preserved through fermentation: yogurt, kefir, sour cream, butter, and cheese.
No pasteurization, no refrigeration — just biology doing its job.
Sickness from milk was rare because herds were small, animals were healthy, and milk never traveled far.
⚙️ Then Came Industrialization
As cities exploded during the Industrial Revolution, everything changed.
Cows were moved off pasture and into filthy urban stables near breweries and factories.
They were fed “swill” — leftover mash from beer production — a cheap, unnatural sludge.
Sick, undernourished cows produced thin, bacteria-ridden milk.
No refrigeration, poor hygiene, and long transport turned it into a perfect medium for diseases like tuberculosis, typhoid, diphtheria, and E. coli.
Milk was literally killing city children.
🧪 Enter Louis Pasteur
Louis Pasteur, a chemist (not a farmer), discovered in the 1860s that heating wine or beer to around 60–70 °C killed microbes that caused spoilage.
The same method was later applied to milk — and it worked.
Sickness declined sharply.
But here’s the thing:
Pasteurization didn’t fix the root cause — sick cows and dirty conditions — it just sterilized the symptom.
🧴 The 1900s Milk Industry
By the early 20th century, pasteurization had become law in many countries. And with it came industrial efficiency:
Milk could travel farther.
It lasted longer on shelves.
It looked cleaner.
But it wasn’t the same.
The natural enzymes, bacteria, and immune-supportive proteins were gone.
To mask the loss of quality, producers began homogenizing milk (so the cream wouldn’t rise) and later even fortifying it with synthetic vitamins.
In the early days, things were even worse — some dairies tried to bleach or “fix” sour milk using hydrogen peroxide, chalk, formalin, or baking soda to disguise the smell and color.
That’s how far industrial milk had fallen.
🥀 From Food to Product
Pasteurization turned milk from a living food into a dead product.
It made it safer for mass distribution, yes — but only because the system itself had made natural milk unsafe.
Rather than reforming animal welfare and sanitation, governments simply mandated heat treatment.
Problem solved — at least on paper.
🌱 The Contrast: Real Milk
Milk from grass-fed, pastured cows is completely different.
It’s alive.
It contains beneficial bacteria, enzymes, and immune compounds like lactoferrin and lysozyme.
It’s rich in omega-3s, CLA, and vitamin K₂.
If kept clean and fresh, raw milk is naturally self-preserving — it sours into yogurt instead of rotting.
No need for chemicals or heat — just time and good microbes.
💡 The Irony
The real solution was never pasteurization.
It was better farming.
Cleaner barns.
Healthier animals.
Shorter supply chains.
We didn’t fix the milk —
we just boiled it until it stopped causing problems.
🧠 Final Thought
Raw milk from grass-fed cows isn’t dangerous — it’s alive.
It’s what milk was always meant to be:
a complete, symbiotic food created by biology, not by industry.
(Many states in the USA now made it legal and you can find raw milk in parts of Europe too, for example, it's actually legal if provided directly from the farmer, not in stores)