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What does rBST mean?
try asking someone on a farm!
How is milk treated with Rbst dangerous?
rBST is an artificial hormone that can be used to treat dairy cows to increase milk production. Injection with rBST also increases production of another hormone (IGF-1) that is present in both cows and humans. Too much of IGF-1 has been linked to increased risk of cancer. Injection with rBST increases the chances that the animal will get mastitis (infection of the udder) that will have to be treated with antibiotics. This whole process is not healthy for the cow and could also increase antibiotic resistance in the microorganisms in both cows and humans.
Where can you buy milk WITH growth hormone rbst please be specific?
Commercial grocery store chains usually have milk with growth hormone. If it is not labeled specifying no growth hormone, it probably has it. In the U.S. it is not required to be included on the label even if it is used as many consumers would avoid it if they knew...
What is the hormone that promotes growth and milk production in dairy cows?
The hormone that is injected into dairy cows for increased growth and milk production is called recombinant Bovine Somatotrophin Hormone or rBST, purchased as Posilac by American dairy farmers.
Is there a difference between milk treated with growth hormones and milk not treated with growth hormones?
Marketing campaigns by dairies who do not use growth hormones do not contend that the milk has any difference in taste, texture, or nutrition. In many cases, the claimed effects of the chemicals in dairy cows are debated, and in most cases unsubstantiated or even hyperbole.The chemicals can be found in all foods that contain dairy in the United States and other countries.Which include anything labeled Milk or Soy.Effects include:Increased agingBrittle bones/Bone Marrow diseaseVomitingDizzinessSleepinessLong & Short Term Memory lossWrinklesPremature artificial Grey hair (if it is difficult to pull out, it is contaminated)Weight GainPopping of BonesBreaking of bonesDisintegration of bonesPremature Puberty (Any creature over the age of 5, This means humans can become pregnant at age 4 and up.)Blindness ( in only 78% of all cases of HGH through rBGH Poisoning)Hearing LossDeath (in all cases 100% died before the age of 34)(Note: Including the cows injected with rBST instantaneously)Premature Birth in children & Teens.High Blood PressureDeafness (through or liquid in the Ear)Mucus (High levels enough that cows suffer suffocation)Poor calcium absorption (calcium will NOT absorb into the system)FatigueLoss of StrengthRandom White or Transparent "GLUE HAIR" : (this is a RANDOM white hair that will grow on the body from anywhere it settles in the human body. This hair cannot be removed under normal methods. It sticks to the insides of the human skin like a glue.) Example:Pulling out a normal hair slides out easily but pulling out this hair is near impossible.This hair has no a follicle and cannot easily come out. It will break instead as if a solid object in your body. Prolonged exposure will continue to damage the body.Common milk does not have these effects. Only cows treated with rBST have these side effects brought to you by the FDA & Monsanto Organization.
Who makes rBGH?
rBGH, or recombinant Bovine Growth Hormone is a synthetic form of growth hormone injected into cows to increase growth rates and milk production. Manufactured by Monsanto, rBGH was introduced to the market in 1993 under the product name Posilac. rBGH is also referred to as rBST (recombinant Bovine Somatotropin).
Is it true that broiler chicken is given injection for its growth?
Yes, there are some broiler chickens that are given injections for growth. Organic fed chickens are never given any injections.
Will a girl start breast growth earlier when she eats lots of meat?
If the meat she is eating is beef and contains Bovine Growth Hormone, there is a good chance she will show signs of sexual maturity from a very young age. The hormone is what may be causing it, although in many countries it is outlawed in the meat industry. Do a search on bovine growth hormone and rbst to find out more. Some plastics also secrete synthetic oestrogen into food and liquids, which can cause speeded up puberty.
How do cows grow udders?
A cow would already have an udder since she is a mature female bovine, so it's impossible for a cow to grow an udder.That said, however, a bovine must be female in order to be able to grow or develop an udder. No males, be they bulls or steers, can grow udders. For that female bovine to develop an udder, she must become pregnant at a suitable age (~15 to 18 months old) so that she can begin milk production when she is in her last trimester of pregnancy. Heifers (so are young female bovines called) will begin to develop an udder usually in their second trimester of pregnancy, and this development is primarily of mammary tissue, not yet lactation fluid (milk). Milk production doesn't actually begin until she's close to calving.The size of udder a cow will develop actually depends on the breed and the genetics for milk production. Misconceptions about milk production would make you believe that hormones given to cows force them to grow larger udders and more milk. This is truly not the case, although rBST injected to American dairy cattle does encourage greater milk production. A dairy cow has a larger udder than a beef cow simply because she has been bred and selected for greater milk production than that beef cow.
How does somatostatin work?
Somatostatin is also known as growth hormone inhibiting hormone (GHIH), which means that it inhibits, or reduces the production of growth hormone. This affects the development of muscle and bone.By cleaning Amino Acids in the and dieing cells it reverts cells back to there original form. This process is only 3 minutes long from its time of release.By cleaning broken & Damaged cells it restores the body of all forms of life back to its adult level. This definition is described as the fountain of youth.However in children this causes ailments and diseases due to them already being young.Example: An teenager reaches maturity at age 21-30.This person is introduced to Somatostatin. This person will remain within that age. Not growing older no wrinkles no bone reduction or fat cell growth within bone or otherwise.The body will balance this around with its natural HGH (Human Growth Hormone)level.Example 2:A 70 year old man or woman introduced to Somatostatin will be reverted back to there default age of 21-30. Some Abnormalities will occur. They will some changes with;hair coloring reverting to there original hair coloringSkin color will restore to there original blood cell countReduction of unnecessary cells.(increased Fat loss)Massive increases in MetabolismWrinkle recedingIncreased EnergyMassive Increase of VitalityVision increasedSlight Increase in white blood cellsStabilization of nutrients in the body(less vomiting)Vocal an systemic muscles controlSexual Vitality restoration (Note:This does not cure Heavy Metal poison)Less SleepIncreased Memory & AwarenessPhysical Reaction increasedPhysical Strength StabilizedBowl movements Normalized(Note this was dated in 1984 and Currently Through the Use of rBST in all foods and drugs this age group now varies from adulthood from ages 8-12.)The normal function of anti-cGH is balanced with HGH naturally in the body. Outside sources can disable this balance. Increases of HGH destabilizes this in Adults an will cause increases to Age. HGH that overwhelms GHIH.This causes premature puberty this has been tested on millions of school children since 1984 through GMO food now avaible in all foods produced in the United States.Proving the benefit of HGH on children which almost instantly cause 8 year old girls to go into puberty and effectively become pregnant.An allow for a more mature youth force and reduction in matured Adults.This test was proven very effective by the FDA & Monsanto Project To increase aging in children to prevent Autism & Dwarfisim. Which is caused by increased amounts of Somatostain in children.
Is milk good for you?
That really depends in your personal opinion. There are people who claim that milk is not good for you because they believe that milk is a contributor for many diseases including osteoporosis, diabetes, heart disease, obesity etc. These claims mainly come from the fact that milk has a high amount of saturated fat in it and also comes from cows that have been fed high amounts of antibiotics and rGBH, which is a type of growth hormone that encourages dairy cows to produce more milk than what they are naturally capable of.And then there's other people on the other side of the coin that say yes it is good for you, because milk is high in calcium, protein, zinc, vitamin B12, and other essential nutrients. They claim that it makes your bones and teeth strong and healthy, and it is also a part of the healthy food groups of a well-balanced diet.The nay-sayers, who are quick to point out the number of diseases caused by milk don't see that there are a lot of other things that cause diseases that are supposedly caused by milk products. Eating too much fat naturally makes people fat and makes them more prone to disease. This is the case if too many dairy products, like cheese and ice cream are eaten every day, much more than the recommended daily serving amount. It's also the case of milk with high butter fat, like homo milk instead of 1% or skim milk (most prefer 1% or 2% over skim milk anyway): drink too much and you will indeed gain weight and be more susceptible to all the diseases that anti-milk drinkers like to list for you.The other concern is the treatment of the cows themselves. Conventional milk produced in America is, indeed, high in antibiotics and growth hormones which also can cause illness and disease, and is certainly not something that anyone should be drinking. (This is different in Canada and most of Europe, as using growth hormones and sub-acute doses of antibiotics to dairy cows is banned in these countries). Dairy cows in America are literally genetically modified organisms (GMO's) that are designed to be milk machines, not actual living, breathing cows. When they cannot produce milk anymore they get pretty weak on their feet, most likely from osteoporosis themselves (just like with conventional layer hens who do nothing but produce eggs all their lives), and have to be forced, carried and harried onto the slaughter trucks even when they can't get on their feet anymore.And then there's the ethical question of why humans "exploit" cows for their milk when the milk should be given to the calves instead. That in itself is an issue that should be addressed to another question, and not this one. However, it should be mentioned, as the question about using human breast milk as a source of dairy product is brought up among those anti-cow-milk users, and something that is considered unappealing to most people. But that's another question to be answered.So is milk good for you? The question that really needs to be asked instead is do we humans need to be drinking milk? Milk is a healthy food to consume if consumed in moderation (not too much of it), and is certainly a lot healthier than junk food like fries or potato chips, or even a MacDonald's hamburger. But if we look at animals in the natural world, they are not exploiting other species for their milk. Adult animal species are weaned from drinking milk and instead rely on other food sources to get their calcium, protein, zinc, B-vitamins and other nutrients from. So why don't humans do the same? The answer to this question may be that it's only a matter that we choose not to go that route. If people don't want to drink milk, that's their choice. And if others want to continue drinking milk, that's their choice as well. The most important thing is that we need to achieve balance, instead of arguing about different view points that are obtained from either extremes, from the choice of "all or nothing." There's nothing wrong with being in the middle of the road!Processed milk began containing differing amounts of fat during the 1950s. 1 cup (250 ml) of 2%-fat milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:Biotinpantothenic acidIodinePotassiumPotassiumSeleniumThiamineVitamin AVitamin B12RiboflavinVitamin DVitamin KThe amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents,] but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.Hope this helps,E.
What is an auto loan rewrite?
A liquid produced by the mammary glands of female mammals. Cow's milk is the most widely used, but sheep, goat, donkey, mare, camel and buffalo milk may also be consumed. The word "milk" without any mention of the animal species refers to cow's milk.
The consumption of cow's milk and dairy products is common in the United States, Canada, western and northern Europe, Australia and New Zealand. 
The ability to digest lactose (the sugar contained in mammals' milk) after early infancy is a genetic adaptation in populations that consume milk. The inability to digest lactose, known as lactose intolerance, is caused by a deficiency in lactase, an enzyme that turns lactose into a substance that can be absorbed in the intestine. Individuals who are lactose intolerant can suffer from abdominal pain, diarrhea, gas, bloating, nausea and cramps. Some show no symptoms when they consume small quantities of milk. These problems rarely result from eating yogurt and mature cheese. Cottage cheeses, cream cheeses and processed cheeses, however, contain a certain quantity of lactose that can cause symptoms. Whole milk is tolerated better than skim milk. Milk whose lactose content has been reduced by 50% should not cause symptoms in most adults who are unable to digest milk. Milk with a lactose content reduced by 90% is available on the market.
Pasteurized milk is heated to below boiling point to destroy the majority of disease-causing bacteria (99.4%), which extends its storage life. It is then cooled quickly. Pasteurization results in a small loss (less than 10%) of certain water-soluble vitamins.
Homogenized milk contains fat that is forced under pressure through very small openings. This breaks up the fat globules into very small particles that remain suspended in the liquid and don't clump together on the surface of the milk.
Microfiltered milk, or "ultrapasteurized milk," has undergone a filtration process before a minimal amount of pasteurization, which enables 99.9% of the bacteria to be eliminated. Microfiltration increases the storage life of the milk without diminishing its nutritional value.
Raw milk is untreated milk. Its sale is illegal in several American states, Canada and numerous European countries. Its consumption can lead to tuberculosis 
or salmonellosis.
Whole milk generally contains at least 3.25% milkfat and 8.25% milk solids. Approximately 50% of its calories are fat. Whole milk is generally recommended for infants and young children. 
Low- and reduced-fat milk contains 1% or 2% fat. It has almost the same nutritional value as whole milk, with the exception of its reduced fat content, which lowers the calories. Its taste is not as rich as whole milk.
Skim milk contains a maximum of 0.3% milkfat and has half the calories of whole milk.
UHT milk undergoes pasteurization at a very high temperature or ultra-high temperature (UHT). Only the vitamin C content is reduced. It is packaged in sterile sealed containers and can be stored in its container at room temperature (3 months). Once opened, it should be consumed within 24-36 hr.
Evaporated milk is whole, skim or reduced-fat milk, from which about 60% of the water has been vacuum evaporated. It contains at least 7.5% milkfat and no less than 25.5% milk solids. It has a slightly darker color than ordinary milk and a caramelized flavor. It is nutritious and high in energy. Do not buy a can that bulges. Evaporated milk doesn't curdle much when cooked, making it suitable for preparing thick sauces and puddings. Whole, very cold evaporated milk can be whipped, but only just before serving, or it will quickly collapse. Because it has a sweeter taste, slightly reduce the suggested amount of sugar in recipes.
Condensed milk is essentially whole evaporated milk with added sugar and 60% of the water content removed. It contains 40%-45% sugar and has no less than 8% fat and 28% milk solids. With the exception of iron and vitamin C, which almost disappear, all the nutrients are concentrated. This milk is particularly high in calories and rich in fat. It is used to make desserts, sweets and cake fillings. Reduce the amount of sugar suggested in a recipe in order to reduce the energy content of the dish. To thicken and caramelize condensed milk, boil it in its sealed can (2-3 hr), in deep pot and covered with 1 in. water, and open when it has cooled.
Flavored milk is milk to which an ingredient (for example, chocolate) has been added to give it flavor. There are also malted milk, fruit-flavored milk and milk drinks containing fruit juice. Their nutritional value depends mainly on the milk used for its fat content, and the amount of sugar added. Malted milk, which contains milled barley and wheat, can be sold plain, flavored or dehydrated. Most flavored milk is manufactured using the UHT process.
Powdered milk is dehydrated milk that contains a maximum of 2.5% moisture, for whole milk, and 4%, for skim milk. Powdered skim milk keeps more easily than powdered whole milk. An unopened package can be stored at room temperature (1 year). An opened container will keep for longer if it is placed in a glass jar in the fridge (1 month).
Whole powdered milk contains a minimum of 26% fat; reduced-fat, 9.5%; and skim milk powder, 0.8%. Prepare the milk by following the instructions on the label. 
10 quarts (10 l) of reconstituted milk is obtained from 2 lb (1 kg) of powdered milk.
Powdered milk can be contaminated with bacteria that often cause intestinal 
problems. 
Non-instant powdered milk can be used in recipes to enhance their nutritional value or for thickening a liquid (sauces, puddings). In this case, 3 tablespoons (45 ml) of skim milk powder is equivalent to 1 cup (250 ml) of milk. Instant milk powder is easily mixed with water, cereals and drinks, but doesn't dissolve when it is added to dry ingredients. 
Milk powder can be used in place of whipped cream: 3⁄4 cup (175 ml) of powder beaten with 1⁄2 cup (125 ml) of ice water and 1 tablespoon (15 ml) of lemon juice yields about 1 quart (1 l) of whipped milk. Only beat it when serving, or it will quickly collapse.
Reconstituted powdered milk can be used in the same way as any other milk and the same precautions should be taken with storing it. Skim milk powder is often used in the manufacturing of baked goods, soups, processed meats, sweets and dairy products.Buying
Cow's milk is usually sold pasteurized, homogenized and, in some cases sterilized, whole, fat-reduced, skimmed, evaporated, flavored or powdered. The sale of raw milk is allowed in rural areas of Europe.Serving Ideas
Milk occupies an important place in the cuisines of several countries, especially Western countries. It is consumed as a drink or cooked. It is used in the preparation of delicate and hearty soups, sauces such as béchamel sauce, crepes, cakes, pastries, desserts such as flans, custard, cooked creams or sweet dishes, purées and some cooked dishes. It is made into yogurt and cheese. 
Dairy products that are high in fat can be replaced by skimmed products in most recipes.Storing
Heat, oxygen and light affect the nutritional value of milk. Milk must therefore be refrigerated as quickly as possible, preferably bought in a nontransparent container, which is closed tightly after use. Never return unused milk to the original container, as it may contaminate the rest. 
At room temperature: milk powder, 6 months in a sealed package. The open container, kept cool and away from air and light.
In the fridge: 10 days, but it will not keep as long if it has been previously left at room temperature for long periods.Cooking
It is better to heat milk over a low heat, in a double boiler, if possible, as it turns quickly once it reaches boiling point and sticks easily to the base of the saucepan. A skin forms on the surface of milk when it is heated without a lid or without being stirred (or after cooking, when it cools). To avoid curdling when an acidic ingredient is added, combine either the acidic ingredient or the milk with some cornstarch, then cook slowly.
Homogenized milk curdles more quickly; its cooking time is longer and the resulting product has a sweeter and creamier texture.Nutritional Information3.25% fat2% fat1% fatskimprotein8.5 g8.6 g8.5 g8.8 gfat8.6 g5.0 g2.7 g0.5 gcarbohydrates12.0 g12.4 g12.3 g12.6 gcholesterol35 mg19 mg10 mg5 mgper 1 cup/250 mlExcellent source: calcium, phosphorus 
and potassium. 
Good source: riboflavin, B-complex vitamins, vitamin B12, magnesium and zinc. 
It contains a moderate amount of sodium. 
In North America and several European countries, vitamin D and vitamin A are added to liquid milk. In Canada, all types of milk must be vitamin D-enriched; reduced-fat and skim milk must also be vitamin A-enriched, while evaporated milk must be vitamin C-enriched. This enrichment is not required when the milk is used to make cheese or yogurt.
Beta-carotene is the pigment responsible for the yellow coloring of milk, more noticeable in butter.
The rich taste of milk comes from its fats, which are among the most easily digested dietary fats. They account for 49% of the calories of whole milk. They are made up of 62% saturated fatty acids, 29% monounsaturated fatty acids and 3.7% polyunsaturated fatty acids. In the case of skim milk, the proportions are 60% saturated fatty acids, 24% monounsaturated fatty acids and 4% polyunsaturated acids. Milk also contains an essential fatty acid, linoleic acid.
Milk proteins are excellent. They represent 38% of the nonfatty solids in milk. Among these, casein represents 82% of the protein in milk. The lactoserum or "whey" (the liquid left over after the fat and casein have been extracted from milk) represents 18%. 
All the essential amino acids are present in milk. It is particularly high in lysine, which makes milk a good complement to cereals and grains, nuts and seeds.
Lactose accounts for 97% of the carbohydrate in milk and 30%-56% of the calories, depending on the type of milk. It is the least sweet-tasting sugar. 
Cow's milk has its supporters and its opponents. The supporters claim that it is an indispensable food, as it is plentiful, inexpensive and very nutritious, being an excellent source of protein, vitamins and minerals. The calcium it provides ensures good teeth development, acts on the functioning of the heart cells, nerves and muscles, encourages bone growth and plays a role in the prevention of osteoporosis, hypertension and, possibly, colorectal cancer and hypercholesterolemia. It is furthermore considered that, for the overall population, there is a greater risk of calcium, riboflavin, vitamin D and vitamin B12 deficiencies if dairy products are not part of the daily diet. The opponents maintain that milk is designed to nourish calves, animals that grow quickly and reach a large size, features that do not apply to human beings. They highlight the fact that milk is meant to nourish newborns and that adult animals in nature do not feed on milk. Another source of concern is the use of a hormone for stimulating an increase in the production of milk in cows of 10%-20%. Known under the scientific name of sometribove 
(rBST), this hormone is commonly called bovine somatotropin (BST). Over 25 countries allow this hormone to be used, including the United States. According to several researchers, this hormone doesn't present any danger to the consumerRead more: milk
