Why are my dairy products so contaminated?


The Dairy Farmers of Canada’s commitment to Canadian quality milk states:

The Dairy Farmers of Canada’s commitment to Canadian quality milk states:
“Producing quality milk is hard work. Many controls need to be respected to ensure every glass of milk is as perfect as can be, but that’s what makes dairy farming so fulfilling. Producing 100% Canadian milk that’s safe, high quality, sustainable, delicious, and nutritious is a great source of pride for our dairy farmers. Through initiatives like proAction, Canadian dairy farmers are continually improving their practices to reduce food safety risks on the farm. The bar is high for Canadian milk.”
I wholeheartedly agree, as I know several of our local producers. What a pity this commitment to quality seems to end at the major processing plants!
I recently splurged on a carton of 10% table cream to enjoy a bowl of strawberries, but spent an uncomfortable afternoon with abdominal pains much like those associated with lactose intolerance, something I couldn’t relate to considering my normal milk consumption. I checked the ingredients on the carton expecting to find just milk and cream. WRONG…
Depending on the brand purchased, the following additives are now variously listed on the cartons: Disodium phosphate, sodium citrate, guar gum, mono and diglycerides, polysorbate 80, maltodextrin, cellulose gum, xanthan gum, locust bean gum, sodium phosphate, modified milk products, dextrose, sodium alginate, carrageenan, etc.
All of these products are “generally recognized as safe” according to the US FDA and Health Canada, but reviewing many medical and health websites, many of these ‘approved’ additives are now extracted using various modern processes that are capable of causing “inflammation, bloating, irritable bowel syndrome, glucose intolerance, food allergies, diarrhea and nausea.” 
And then I took a look at ice cream…have you looked at that lately?

Robin Hamblin Fuller