12 hours ago, gamb00ler said:

I find it hard to believe that his intent is only the bettering of America's health.

 

So what hidden agenda do you think he has? 

12 hours ago, gamb00ler said:

LOL   Rogan is just another crackpot with Dunning-Kruger syndrome.

 

For an even handed evaluation checkout a science based analysis:

 

https://youtu.be/qSYwwuYLyUE?si=-irED8VRUCMxlyut

 

Canola oil lowered triglycerides?

Yeah, could be I guess. When I have free time, I will take a look at the studies in more depth. 

 

11 hours ago, Alan Zweibel said:

The thing is, low temperature pasteurized milk tastes the same as raw milk but is obviously safer. It does cost more to process it that way.

 

Yeah, but the question is are you losing nutritional value? 

Pasteurization is heating. And nutrients often die when subjected to heat. 

 

1 hour ago, save the frogs said:

 

So what hidden agenda do you think he has? 

Nothing hidden, he is just a nutter and an anti-vaxxer who wants to get his distorted beliefs out there.........he has to earn his salary and appease his dumb boss.

4 hours ago, save the frogs said:

 

What is "bizarre" is the POLITICS which makes raw milk only legal for sale in over half of the states. 

 

Raw milk is widely consumed in France and Italy.

 

No it’s not. 
 

I’ll let AI answer this one:-

“Yes, France and Italy allow the production and consumption of raw milk, but it’s predominantly for traditional aged and raw milk cheeses, which are a significant part of their culinary heritage. While pasteurization is used, a substantial amount of cheese is still produced using raw milk, and individual consumers can purchase raw milk directly.”

 

“Drinking raw milk opens you up to dangerous bacteria such as Salmonella, E. coli, Campylobacter, Staphylococcus aureus, Yersinia, Brucella, Coxiella and Listeria.”

It is widely acknowledged the risks vastly outweigh any supposed benefits. 

Knowing all this, why would anyone risk drinking the stuff and more importantly, why does the head of US health advocate for it? As I said, bizarre. 

 

1 hour ago, save the frogs said:

 

So what hidden agenda do you think he has? 

He doesn’t have to have one. He’s just dumb as a box of frogs (pun intended) and prone to believing every conspiracy theory on health going. For god sake the guy is still crapp!ng on about vaccines causing autism- something that was simply and easily proven to be untrue decades ago. 

1 hour ago, save the frogs said:

 

Yeah, but the question is are you losing nutritional value? 

Pasteurization is heating. And nutrients often die when subjected to heat. 

 

I asked chatgpt to give me a breakdown of the nutritional losses caused by high temperature pasteurization, which is the way most milk is consumed in the USA and Canada, and Ultra High Temperature Pasteurization which is the stuff that comes in cartons and isn't refrigerated. Here it is:

Macronutrients

• Protein:

  • Total protein content is not significantly changed.

  • Some denaturation of whey proteins (β-lactoglobulin, α-lactalbumin) occurs: ~10–20% denatured in HTST; up to 70% in UHT.

  • Nutritional quality (amino acid profile) remains essentially intact, though digestibility may be slightly altered.

• Fat & Fat-soluble nutrients:

  • Total fat content unchanged.

  • Minor changes in unsaturated fatty acids due to oxidation, but generally <1–2% loss.

• Carbohydrates (Lactose):

  • Unaffected by HTST.

  • At UHT, trace amounts of lactose undergo Maillard reaction → small losses, but nutritionally insignificant.

---

Vitamins

• Vitamin C (ascorbic acid):

  • HTST: ~10% loss

  • UHT: 20–25% loss

• Vitamin B1 (thiamine):

  • HTST: 3–5% loss

  • UHT: ~10% loss

• Vitamin B2 (riboflavin):

  • Very heat-stable.

  • HTST: 0–2% loss

  • UHT: ~3–4% loss

• Vitamin B6 (pyridoxine):

  • HTST: ~0–5% loss

  • UHT: 10–20% loss

• Vitamin B12 (cobalamin):

  • Some sensitivity to heat.

  • HTST: ~0–10% loss

  • UHT: 10–20% loss

• Folate:

  • HTST: ~0–10% loss

  • UHT: 10–20% loss

• Niacin & Pantothenic acid:

  • Largely stable.

  • HTST: 0–5% loss

  • UHT: 5–10% loss

• Vitamin A, D, E, K (fat-soluble):

  • Stable under both HTST and UHT.

  • Losses <5%.

---

Minerals

• Calcium, Magnesium, Phosphorus, Potassium, Sodium, Zinc:

  • Unaffected by pasteurization.

  • Bioavailability may change slightly due to protein denaturation, but content remains the same.

---

Enzymes (not nutrients but often discussed)

• Enzymes such as alkaline phosphatase and lipase are completely inactivated by pasteurization.

• While not nutrients, their inactivation prevents spoilage and is used as a test for pasteurization success.

10 minutes ago, johnnybangkok said:

No it’s not. 
 

I’ll let AI answer this one:-

“Yes, France and Italy allow the production and consumption of raw milk, but it’s predominantly for traditional aged and raw milk cheeses, which are a significant part of their culinary heritage. While pasteurization is used, a substantial amount of cheese is still produced using raw milk, and individual consumers can purchase raw milk directly.”

 

“Drinking raw milk opens you up to dangerous bacteria such as Salmonella, E. coli, Campylobacter, Staphylococcus aureus, Yersinia, Brucella, Coxiella and Listeria.”

It is widely acknowledged the risks vastly outweigh any supposed benefits. 

Knowing all this, why would anyone risk drinking the stuff and more importantly, why does the head of US health advocate for it? As I said, bizarre. 

 

Sufficientlly aged raw milk cheeses pose no greater danger to health than aged cheeses made from pasteurized milk.

On 8/30/2025 at 3:36 PM, Alan Zweibel said:

“I know what a healthy child is supposed to look like,” Kennedy said. “I’m looking at kids as I walk through the airports today, as I walk down the street, and I see these kids that are overburdened with mitochondrial challenges, with inflammation, you can tell from their faces, from their body movements and from their lack of social connection.”

 

I agree with him, plenty of kids look autistic nowadays. Looking forward to the findings of his study this month.

 

15 minutes ago, Alan Zweibel said:

Sufficientlly aged raw milk cheeses pose no greater danger to health than aged cheeses made from pasteurized milk.

Wasn't talking about cheeses other than to counter a point from another poster who said France and Italy use a lot of raw milk (inferring they drank it).
They dont. They use it In cheese and yes, it’s fine for that. 

17 minutes ago, rattlesnake said:

 

I agree with him, plenty of kids look autistic nowadays. Looking forward to the findings of his study this month.

 

Since you also seem to be able to detect serious problems in children simply through observation, maybe you should join him. He’ll probably make you the head of the CDC. 

1 hour ago, johnnybangkok said:

Since you also seem to be able to detect serious problems in children simply through observation, maybe you should join him. He’ll probably make you the head of the CDC. 

I can definitely tell if someone is healthy or not just by looking at them.

47 minutes ago, rattlesnake said:

I can definitely tell if someone is healthy or not just by looking at them.

But can you diagnose "mitochondrial challenges" just by looking?

1 hour ago, johnnybangkok said:

Wasn't talking about cheeses other than to counter a point from another poster who said France and Italy use a lot of raw milk (inferring they drank it).
They dont. They use it In cheese and yes, it’s fine for that. 

I looked it up. Times have changed. I was surprised to find that raw milk is definitely for sale in France and Italy now. I doubt that the supermarkets and vending machines are selling it to cheesemakers.

5 minutes ago, Alan Zweibel said:

But can you diagnose "mitochondrial challenges" just by looking?

 

I can definitely identify lack of tonicity and facial expressions which indicate behavioural and cognitive issues, yes.

53 minutes ago, Alan Zweibel said:

I looked it up. Times have changed. I was surprised to find that raw milk is definitely for sale in France and Italy now. I doubt that the supermarkets and vending machines are selling it to cheesemakers.

It's not really popular to drink raw milk there. The main market is UK. My bowl of corn flakes never tasted as good as when I stayed in UK

9 hours ago, rattlesnake said:

 

I can definitely identify lack of tonicity and facial expressions which indicate behavioural and cognitive issues, yes.

Whatever the truth of your assertions, what has that got to do with "mitochondrial challenges". Where in medical research is the issue of "mitochondrial challenges" addressed? Stop trying to deflect attention away of from Kennedy's bizarre diagnosis.

13 hours ago, Alan Zweibel said:

I asked chatgpt to give me a breakdown of the nutritional losses caused by high temperature pasteurization, which is the way most milk is consumed in the USA and Canada, and Ultra High Temperature Pasteurization which is the stuff that comes in cartons and isn't refrigerated. Here it is:

Macronutrients

• Protein:

  • Total protein content is not significantly changed.

  • Some denaturation of whey proteins (β-lactoglobulin, α-lactalbumin) occurs: ~10–20% denatured in HTST; up to 70% in UHT.

  • Nutritional quality (amino acid profile) remains essentially intact, though digestibility may be slightly altered.

• Fat & Fat-soluble nutrients:

  • Total fat content unchanged.

  • Minor changes in unsaturated fatty acids due to oxidation, but generally <1–2% loss.

• Carbohydrates (Lactose):

  • Unaffected by HTST.

  • At UHT, trace amounts of lactose undergo Maillard reaction → small losses, but nutritionally insignificant.

---

Vitamins

• Vitamin C (ascorbic acid):

  • HTST: ~10% loss

  • UHT: 20–25% loss

• Vitamin B1 (thiamine):

  • HTST: 3–5% loss

  • UHT: ~10% loss

• Vitamin B2 (riboflavin):

  • Very heat-stable.

  • HTST: 0–2% loss

  • UHT: ~3–4% loss

• Vitamin B6 (pyridoxine):

  • HTST: ~0–5% loss

  • UHT: 10–20% loss

• Vitamin B12 (cobalamin):

  • Some sensitivity to heat.

  • HTST: ~0–10% loss

  • UHT: 10–20% loss

• Folate:

  • HTST: ~0–10% loss

  • UHT: 10–20% loss

• Niacin & Pantothenic acid:

  • Largely stable.

  • HTST: 0–5% loss

  • UHT: 5–10% loss

• Vitamin A, D, E, K (fat-soluble):

  • Stable under both HTST and UHT.

  • Losses <5%.

---

Minerals

• Calcium, Magnesium, Phosphorus, Potassium, Sodium, Zinc:

  • Unaffected by pasteurization.

  • Bioavailability may change slightly due to protein denaturation, but content remains the same.

---

Enzymes (not nutrients but often discussed)

• Enzymes such as alkaline phosphatase and lipase are completely inactivated by pasteurization.

• While not nutrients, their inactivation prevents spoilage and is used as a test for pasteurization success.

About how much does a liter of raw milk cost in the EU?

 

2 hours ago, Yellowtail said:

About how much does a liter of raw milk cost in the EU?

 

I have no idea. Why not look it up yourself?

1 hour ago, Alan Zweibel said:

I have no idea. Why not look it up yourself?

Sorry, I thought you being an expert and whatnot you would know.

 

In any event, when I tried to look it up, it said 54 Euro which I thought was a stretch, even for Europe. 

 

I know a liter of pasteurized milk is about a dollar in the US, which might explain why milk in the US is generally pasteurized. 

 

Raw milk is available in the US for the people that want it. 

4 hours ago, Yellowtail said:

Sorry, I thought you being an expert and whatnot you would know.

 

In any event, when I tried to look it up, it said 54 Euro which I thought was a stretch, even for Europe. 

 

I know a liter of pasteurized milk is about a dollar in the US, which might explain why milk in the US is generally pasteurized. 

 

Raw milk is available in the US for the people that want it. 

Who cares what the price of raw milk is in the EU? That said, given that it's even available in the supermarkets in France, I'd say you just invented a price.

https://www.rawmilkinstitute.org/updates/letter-to-medical-professionals-about-raw-milk

Letter to Medical Professionals about Raw Milk

Several medical associations, including the American Academy of Pediatrics, Canadian Medical Association, and Australian Medical Association, promote a position against consumption of raw milk or raw milk products.  The stated reasons for this position are that raw milk may contain dangerous pathogens  and that raw milk does not possess any benefits over pasteurized milk. However,  these conclusions are outdated and in conflict with the most up-to-date peer-reviewed and internationally-published research.

 

Carefully produced raw milk has numerous health advantages over pasteurized milk. Whereas pasteurized milk is now recognized as a top food allergen and difficult to digest, raw milk is actually a health-supporting food with rich therapeutic potential and is easily digested by most consumers.  Like breastmilk, raw milk is a living whole food which provides excellent nutrition along with health-supporting enzymes and probiotics. Raw milk has a superior nutrient profile, whereas pasteurized milk has diminished nutrition with denatured proteins and fats. People who are lactose intolerant can often consume raw milk with no maldigestion, due to the presence of a variety of living bacteria which facilitate production of lactase enzyme in the intestines. Numerous scientific studies have shown that raw milk is correlated with decreased rates of asthma, allergies, eczema, otitis, fever, and respiratory infections. Raw milk also aids in recovery from antibiotic use, and provides many gut-healthy probiotics and enzymes.

 

 

39 minutes ago, Alan Zweibel said:

Who cares what the price of raw milk is in the EU? That said, given that it's even available in the supermarkets in France, I'd say you just invented a price.

Apparently, you do, as you seem to be calling me a liar. 

35 minutes ago, Yellowtail said:

Apparently, you do, as you seem to be calling me a liar. 

What it is I may be calling you, it should be simple enough to prove me wrong. Just cite the facts with a link to a credible source.

2 minutes ago, Alan Zweibel said:

What it is I may be calling you, it should be simple enough to prove me wrong. Just cite the facts with a link to a credible source.

What fact? I asked you about how much a liter or raw milk costs in the EU. 

 

On 9/1/2025 at 8:51 AM, Alan Zweibel said:

And yet, in massive epidemiological studies, no harm has been tied the consumption of these oils. Just another case of reality revealing its unfair bias against food fantasists.

 

This is Rhonda Patrick. She's a doctor.

She stopped cooking her eggs in butter and switched to olive oil. She claims olive oil lowers ApoB levels.

She switched to olive oil, not tallow and not seed oils either. 

 

There is a lot of people with contradictory ideas in the nutrition space.

It's not black and white.

So you need to gather as much information you can, find some people who seem like they know what they're talking about, and then make up your own mind. 

 

 

 

 

On 9/1/2025 at 6:00 PM, save the frogs said:

HEXANE (a neurotoxin) is used in the production of canola oil.

I've used Extra Virgin Olive Oil for decades and have occasionally thought about using other oils, but online research has put me off, and this article is particularly helpful........

 

Most canola crops are genetically modified (GMO) to improve oil quality and increase plant tolerance to herbicides (1, 2).

 

In fact, over 90% of the canola crops grown in the United States are genetically modified for herbicide resistance, according to an older 2011 study

According to the Canola Council of Canada, this process involves the following steps (4😞

1.    Seed cleaning. Canola seeds are separated and cleaned to remove impurities such as plant stalks and dirt.

2.    Seed conditioning and flaking: Seeds are pre-heated to about 95℉ (35℃), then “flaked” by roller mills to rupture the cell wall of the seed.

3.    Seed cooking. The seed flakes are cooked by a series of steam-heated cookers. Typically, this heating process lasts 15–20 minutes at 176–221℉ (80°–105°C).

4.    Pressing. Next, the cooked canola seed flakes are pressed in a series of screw presses or expellers. This action removes 50–60% of the oil from the flakes, leaving the rest to be extracted by other means.

5.    Solvent extraction. The remaining seed flakes, containing 18–20% oil, are further broken down using a chemical called hexane to obtain the remainder of the oil.

6.    Desolventizing. The hexane is then stripped from the canola meal by heating it a third time at 203–239℉ (95–115°C) through steam exposure.

7.    Processing the oil. The extracted oil is refined by varying methods, such as steam distillation, exposure to phosphoric acid, and filtration through acid-activated clays.

Read the whole article as it is interesting and contains much more detailed information.

https://www.healthline.com/nutrition/is-canola-oil-healthy

 

On 8/31/2025 at 9:13 AM, angryguy said:

Thats all fine and good. The issue is that the left has made science and experts untrustworthy. They have done this to themselves, RFK is just a byproduct of that

 

46 minutes ago, save the frogs said:

 

This is Rhonda Patrick. She's a doctor.

She stopped cooking her eggs in butter and switched to olive oil. She claims olive oil lowers ApoB levels.

She switched to olive oil, not tallow and not seed oils either. 

 

There is a lot of people with contradictory ideas in the nutrition space.

It's not black and white.

So you need to gather as much information you can, find some people who seem like they know what they're talking about, and then make up your own mind. 

 

 

 

 

What is it with right wingers and videos? Is there some massive case of dyslexia that has afflicted them? Do I really have to explain why it's so dad that your criterion ithat you should "find some people who seem like they know what they're talking about, and then make up your own mind." 

11 hours ago, Alan Zweibel said:

What is it with right wingers and videos?

 

You don't like videos? lol

sorry if I have offended you with my videos.

 

there must be some way out of here said the joker to the thief

too much confusion, can't get no relief.