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However, the latest study suggests otherwise. Dairy farmers carrying this gene variant probably originated in central Europe and underwent more widespread and rapid population growth than non-dairying groups. The spread of fresh milk drinking from the Balkans across Europe also explains why most European lactase-persistent people carry the same version of the gene; it surfed on a wave of population expansion that followed the rapid co-evolution of milk tolerance and dairy farming.
In Africa, there are four known lactase persistence gene variants and probably many more yet to be discovered. Most are likely to be of African origin but the European version is also found there, especially among the Falani people. This diversity is probably the result of an 'imposition' of dairying culture on a pre-existing farming people, rather than the natural spread of dairy farmers.
Materials provided by University College London. Note: Content may be edited for style and length. Science News. The Origins of Lactase Persistence in Europe. ScienceDaily, 1 September University College London. Retrieved October 24, from www.
The s ad campaign highlighted the importance of milk for health and wellbeing, but when did we start drinking the milk of other animals? In the company changed its name to Plamil Foods. As technologies developed, TetraPak cartons enabled soya milk production to expand even further, with the result that soya milk is now the most popular and most nutritious non-dairy milk.
Almonds are native to the Middle East, India and North Africa and a firm staple in local cuisines for centuries. First brought to Southern Europe more than 1, years ago and, more recently, to California in the 19th century, there are numerous records of almond milk as a common ingredient in Christian and Islamic cultures in the Middle Ages.
The first mentions come from the 13th century, when it featured in a Baghdadi cookery book, and from the 14th-century Egyptian cookery book that describes extensive use of almonds and almond milk. Some traditional Islamic recipes use almond milk as an ingredient for beverages served during Ramadan. In , almond milk appeared as a common ingredient in a book describing Indian foods, beverages and their medicinal use. It was driven particularly by Seventh Day Adventists, who are traditionally vegetarian or vegan, and almonds and other nuts were replacements for milk, cream and meat in many dishes.
Acknowledged by health food proponents, almond milk gained in popularity on both sides of the Atlantic. In , sales of almond milk even eclipsed soya milk in the USA! There are no definitive records to show where and when it was first made but in it was established enough for the first rice milk factory, Vita Rice, to be set up in San Francisco. Much later on, in , Rice Dream launched rice milk packaged in TetraPak aseptic cartons, which propelled its popularity and made it more available.
You may have heard of horchata , the traditional drink in Spanish-speaking countries. It is made from ground almonds, sesame seeds, rice, barley, cashews or tiger nuts. Each country, and even regions within the country, have specific horchata recipes with ingredients varying widely across Spain and Latin America.
It seems the benefit is in the shelf life of the product. On the other hand, raw milk will only last days in the refrigerator. No wonder our ancestors commonly fermented their raw milk. Regulations around raw milk and its products vary widely worldwide. The debate rages on and its best to check all resources before making a decision regarding consuming raw milk.
These were connected to a pump lever and bucket. Although her process had flaws, mechanical milking took off, replacing hand-milking virtually everywhere but the family farm.
The majority of feed these operations give their cows is GMO corn and soy. Since cows did not evolve to eat corn and soy, they suffer terrible health problems. New strains of E. As for milking, mechanization is the name of the game. Monitors scan animals as they move from an open stall area into an enclosed milking station. When the cow steps on a metal platform, a laser sensor identifies the position of the teats, prompting a robotic arm to automatically apply teat cups.
Once the machine has milked the cow, she is released into an enclosed feeding area with a one way door back into the barn. In her book, Project Animal Farm, Sonia Faruqi writes that when farmers worked with their animals in their environment, barns were cleaner and the animals healthier. The problem with extremely automated systems is that farmers have no personal incentive to make conditions more livable for their animals.
The result is often a living hell where air and environmental quality actually make people who visit the barns physically sick. Regulation of the dairy industry is promoted as the protection of public health, but more and more it serves the needs of the industry it regulates. BigAg has a lot of power in Washington and they use it to protect and build systems that generate profits for themselves and control small producers.
Some would also say protecting business interests is done at the expense of the animals living with these systems and the people who consume their products. We create history with every decision we make. Trends start with an individual choice.
More and more, people are becoming aware of the impact of their personal choices and the growth of small, local and organic farms is evidence of that. As is the large distribution chains who are cow-towing to public demand by offering more organic or natural choices. Life today without cheese, yogurt, or butter is unimaginable. Raw milk will actually keep 7 to 10 days in the refrigerator. Interesting info Pat. Apologies for getting to your comment so late. I just recently realized there was a comment section for articles.
My bad. When were those tests done on milk to find 20 pain killers etc because that is NOT what is reported these days at all. They say none of the cows are treated with anything ever — that the cows needing even an antibiotic is taken out of milking circulation until adequate time has passed to ensure its not passed on to us. This article needs dates attached to the info provide or its just gibberish not to be taken seriously. Sway is right…I would very much like to see some credible sources as references sited throughout this article.
If you could please update this article with the sources you used, or update the information in the article to match current data from recent credible sources, that would be excellent.
Otherwise, overall it was a very well written article and I learned a lot. Thank you. Hi Gabrielle, Thanks for your comments. Thanks for your comments, Sway.
I apologize for getting back to you so late. I mentioned it to highlight the issues around highly automated animal management systems although a small amount antibiotics do find their way to store shelves. Pesticides and herbicides do pass through to the milk. Science Alert scialert. I drew from many sources for this article as I try to be as accurate as possible. As Pat mentioned, Raw milk keeps much longer than 3 days in the fridge. It does look different as you keep it longer, as more separation occurs.
Remember biochemistry proff at university enlightening students with information, that nowadays lactose intolerance is mostly due to wide use of silage to feed milk-producing animals — bacteria fermenting silage build D-lactic acid that contributed to D-Lactose enantiomer in milk.
Grass fed unfermented hay or fresh cattle does produce far less D-lactose and mostly L-lactose that can be much more easily digested and used in the metabolic processes. Your email address will not be published. Notify me via e-mail if anyone answers my comment. I consent to Homestead. Notify me by email when the comment gets approved.
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